- You wanna eat some Mexican food on island time?
- Let's talk about that.
(soothing upbeat music)
- Gooooood Mythical Morning.
- A portion of today's episode is sponsored by ShipStation,
but more on that later.
- I love Mexican food and anytime I get
to enjoy some Hawaiian food,
it's a real treat.
But I've never had the pleasure
of tasting these flavors in a complete symphonic harmony.
- Oh, but that's what we're gonna do today, my buddy.
And in doing so,
we do wanna continue to send our love
and support to the many,
many people who've been affected by the wildfires in Maui.
We've made a donation to the Maui Strong fund
to help support 'em in their time of need.
And if you're in a position to do so,
we hope that you'll join us.
- Yes.
Now, with that being said,
let's see what magic the Mythical Kitchen has
conjured up this time.
It's time for: Hawaiian Mexican versus Mexican Hawaiian.
Aloha Mis Amigos And Muchos Mahalo.
(tropical music)
- [Stevie] We put today's Hawaiian Mexican
versus Mexican Hawaiian matchups on our Instagram
and the Mythical Beasts voted on
what they thought you'd like better.
The Mythical Kitcheneers made those dishes
and we're gonna see how well the beasts can
predict your tastes.
They'll get a point for each round the majority
of them guessed correctly.
If they get three or more points,
you'll have to write a celebratory acrostic poem
for them in "Good Mythical More."
- Okay.
- [Stevie] But if they don't,
the beasts will have to go to our Instagram,
find the photo of you guys holding a tamale,
and they must comment,
"That's a tamale. I stink, by golly."
- You must.
- That's harsh.
- You must.
- [Stevie] I delivered that in a rhyme.
That was pretty,
I didn't know it was gonna come out, but it came out.
- It certainly did.
- [Stevie] First up-
- [Rhett] Can we move on?
- [Stevie] We've got a Hawaiian barbecue taco flight.
- [Link] Oh!
- [Stevie] Versus huevos rancheros loco moco.
- Okay, let's start over here because this-
- [Rhett] You understand this.
- I get this.
- Yeah. Yeah. You understand this.
- [Link] It, a taco is a Mexican food.
- [Rhett] Yeah, and then it's got-
- But then on inside of it is Hawaiian foods.
- Yeah. Yeah.
Now, Trevor, I see you've got the macaroni salad,
which is, you know, brings me to a Hawaiian flair.
But you have got three different types of meat, I see.
- [Trevor] Yes, that is correct.
So that's just Hawaiian barbecue beef,
Hawaiian barbecue chicken, and Hawaiian barbecue pork.
- Oh my God.
- [Trevor] Kalua pork.
- Good Lord.
- [Trevor] I was kinda hoping you guys would like,
"Lady and the Tramp" the tacos?
- Oh, we know you, you did.
(crew laughs)
We know your horny ass did.
(crew laughs)
- These are great.
- I mean, do I even need to taste the beef?
- Do I?
I do?
Do I do.
While I'm eating this,
can you tell me what a loco moco is?
- They're so good.
- 'Cause that's just the Hawaiian thing.
- [Trevor] Yeah.
- And I need to know what that is first.
- [Trevor] Loco moco is white rice topped
with a hamburger patty, brown gravy, and a fried egg.
- [Link] Really?
- [Trevor] Yeah.
- And then you huevos ranchero-d it up.
- [Trevor] Yeah. Yeah.
So I just got some refried bean beef patty.
So there is beef and refried beans in there.
- Dang, Trevor.
- [Trevor] Made some tortilla chip sticky rice.
- Look at that.
- Tortilla chip sticky rice?
- [Link] Mm-hmm. Mm-hmm.
- [Trevor] I know, crazy.
- [Link] That is a tall slab of beef.
- [Trevor] Yeah, and then some salsa roja
and a nice spiced fried egg.
- [Rhett] I'm trying to get it all here.
- Mm.
- Oh, I'm gonna have to eat it one at a time.
- So loco-
- Whoa!
- Is a Spanish word.
- [Trevor] I believe it is.
- But it's in the Hawaiian dish.
- [Trevor] Yeah.
- That's loco.
- [Link] Sometimes when it's hard to make a really good bite
'cause there's so many like, tempting pieces-
- I'm choking on that.
- And it makes you choke.
These are all signs of a winner.
- Yeah, we're having a great time, Trevor.
- [Trevor] I'm sorry.
- Mm-hmm.
- [Trevor] I love you guys.
- Wow!
- We know you do.
- This is not easy.
These tacos are excellent.
They are excellent.
I love everything about 'em.
- If I'm gonna be negative, though.
It's still a taco.
Well, the rice, not really necessary in a taco.
- [Rhett] Oh, okay.
- [Link] I don't think you need rice in a taco.
- You said it.
- I mean, rice in a burrito, yeah.
Not rice in a taco?
- I wasn't gonna have to say anything negative about these
to move over here.
So you just kind of make Trevor feel bad.
- I don't, I'm not gonna make him feel bad.
- This is something.
Yeah, he's, yeah.
I know Trevor's love language.
(crew laughs)
- [Link] Words of affirmation.
- Mm-hmm.
- [Trevor] It is.
- Yeah. See.
Hey.
- You're trying hard.
(crew laughs)
- [Trevor] Jesus.
- I know that's not your love language.
- That wasn't.
You're doing great, is what-
- This is excellent.
- No, this was really great.
- They taste, they both taste great.
But this is something that you'd write a letter about.
Like when you finished it,
you would be like, "Dear Margaret," you know?
"Today I had from Trevor's horny ass,"
(crew laughs)
What'd you call this?
- I like how you decided to add the S.
- Huevos rancheros loco moco.
- I'm just gonna eat this.
- You'd write Margaret about this.
You're, gonna keep the barbecue taco flight to yourself.
You know what I'm saying?
So I feel like with that being said-
- They are both great and all of your,
all of your trials and tribulations paid off.
- Yes.
- [Trevor] Thank you.
- [Stevie] 63% Of the Mythical Beasts
thought you would like the
Hawaiian barbecue taco flight better.
You're wrong. Most of you.
- Nope.
- Most of you are wrong.
But I understand why.
- You didn't really believe in Trevor.
- I don't even know what he's talking about
with that second one.
- To the point that you should have.
This thing right here, off the charts new.
- Yes.
(tropical music)
- [Stevie] Next up we have the Spam musubi tamale
versus the beef birria manapua.
- Okay.
- Oh my goodness.
- So obviously we know the Spam is big in Hawaiian cuisine.
We know what a tamale is.
What is the musubi?
- [Trevor] Spam musubi is the name of the dish,
but essentially it's Spam with rice wrapped in nori
and then it's got a sauce that's made
from soy sauce and oyster sauce.
- [Link] Okay.
- [Rhett] Okay.
So it's, okay, got it.
- And it's wrapped in a corn husk.
- [Trevor] Yes.
- Because it's still a tamale.
- [Trevor] Yes.
- It sure is.
- [Trevor] There's also a soy sauce enchilada sauce on top.
- Soy sauce enchilada sauce?
- [Trevor] Yeah, a little fun flavor combo.
- Wow.
- Yeah, it tastes interesting.
You definitely get that enchilada.
I mean, you get 'em both equally.
- Wow.
- Ever had that anywhere else?
Hmm, me neither.
- This is definitely doing some things for me.
- The Spam musubi.
- [Rhett] Musubi?
- It doesn't really give me a bad Spam experience.
- Okay.
- Very starchy, but new and original.
- Now the beef birria has like kind
of taken over Los Angeles, you know, the past few years.
Is the manapua just like a dumpling kind of situation?
- [Trevor] Yeah, manapua is very similar
to a Cantonese dish called chashu bao,
which is barbecue pork in a bao bun.
- [Rhett] Yes.
- [Trevor] So, yeah, very similar to that.
It's birria in a soft bao-esque bun
with cilantro and onions and consomme on the side.
- Do you-
- Grab some of that and we can just have this one.
- Well-
- Well, then get your own.
- There's a whole 'nother one.
- [Trevor] Dip it.
- Oh, I'm gonna dip it.
- [Trevor] Okay.
- Do you want me to dip it whole or torn?
- [Trevor] Probably torn.
- Okay.
- Well, that's what I was thinking.
- [Trevor] Yeah. Yeah.
- Already there.
Doing a little bit.
- You gave me a dumpling with basically nothing in it.
I mean, I was like.
- Yeah, I know.
I was trying to give you some of the meat.
- You want me to grab meat from your part
and put it in my part?
- Yeah.
(Trevor laughs)
- [Rhett] That's an interesting-
(crew laughs)
Yeah, see, you made the chef laugh.
- Yeah.
Over something that I'd really not be thinking about.
Mm!
- That's special.
- It is.
- I mean, how could that not be good, right?
- [Link] I mean, especially when you can dip it in this.
- That sauce is so good, man.
- I had more of the enchilada soy sauce,
which I think is my highlight of this dish over here,
I think it would rival this more.
- I actually think my least favorite part
of this is the soy sauce.
So I think that we're both on team birria.
- Which one did you like better?
- [Trevor] I haven't eaten them yet.
- Seriously?
- [Trevor] Well I had, oh, sorry.
I had the tamale.
I didn't have one of the buns.
- Okay, well we left one for you.
- [Trevor] Thank you.
- How do you know if it's how you want it
to be if you haven't tasted it?
- [Trevor] Well, I taste the different components.
I just didn't taste 'em all together.
- Okay.
- Yeah. Yeah. Yeah.
He's got a vision.
- Wow.
- [Stevie] 76% Of the Mythical Beasts
thought you'd like the beef birria manapua better.
- Yeah.
- Okay. You're back on track.
- It's so good.
So good!
(tropical music)
Before we get to tasting our next flavor infusion,
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Thanks again to ShipStation
for sponsoring this portion of today's episode.
Stevie, what we got?
- [Stevie] Up next, we have pipikaula pozole
and chicken chile verde long rice.
- Okay, so we got some two soup fusion,
well, this is more like a noodle.
But two bold fusions.
- Trevor, tell us about these two dishes
that you have combined over here in the pozole.
- [Trevor] Yeah, so, well,
pozole is a pretty traditional Mexican stew.
It's made with hominy,
which is like a maze kernel that's been dried-
- [Link] You like that?
- [Trevor] And scienced to be really good and delicious.
- Dried and scienced.
- [Trevor] Yeah, they use science to do it.
And then pipikaula is a type of Hawaiian,
it's almost like a jerky.
They take short rib and they marinate it,
and then they cook it at a very low temperature
for a long period of time.
- [Link] Interesting.
- [Trevor] Yeah.
- [Rhett] Dang. Yes.
- And then so pipikaula,
so it's typically eaten like a beef jerky?
- Yeah. Yeah.
Usually it's just eaten in strips
and that is the bone-in version.
So be careful, don't bite any bones.
- I just swallowed a bone.
- Well, it's a little late to say that.
(crew laughs)
- [Trevor] Well, you would've known if you'd bit one by now.
- That's really tasty.
- Yeah, it is.
- And it feels like something that-
- [Link] It's like a beef stew.
- It doesn't necessarily feel like a,
I think the best fusions are fusions
that don't present as fusions.
You would just be like, this is just a dish.
This is just a dish that exists somewhere.
You know what I mean?
- The best fusions make no confusions.
- [Rhett] Exactly.
- [Trevor] That was a banger, dude.
- Watch for bones.
- Got another bite.
Keeps getting better.
- And what about this over here?
- You know, searching for that bone.
- [Rhett] This feels pretty straightforward, right?
I mean.
- [Link] Glass noodles.
- [Rhett] Who doesn't like chicken chile verde?
Who doesn't like long rice?
- [Trevor] That's so true.
- Is this long rice?
- [Trevor] Yeah, those are glass noodles,
which they call long rice.
- Oh really?
- [Trevor] Yeah.
- Well, that's some really long rice.
- [Trevor] You're telling me, buddy.
- That rice is so long, I would call it a noodle.
- Look how long it is.
I'm sorry.
I'm going to deposit some of my noodle onto the desk.
- [Link] Why are you gonna deposit?
'Cause you're gonna bite it.
- No, I didn't. I didn't. I didn't.
Whoa.
That has got a nice flavor.
- And that's, what's that tang?
- That's the verde, chile verde, man.
- Mm!
- That's one of my favorite flavors in the Mexican cuisine.
- I mean, the long rice,
it's not the most appetizing look for me.
But the taste, I like,
I really thought I was gonna like that one better
but like with the verde, this is-
- I'm coming back over here because this is not easy for me.
- The thing is, I feel like I'm just eating a beef stew.
I feel like I've had that before.
- [Rhett] Watch for bones.
- But I don't feel like I've had this before.
- No, I'm just telling myself.
- I mean, did you taste both of these?
- [Trevor] I did.
- And what's your pick?
- Uh-uh!
- [Trevor] Yeah, what the heck, dude.
I'm not telling you.
- Don't violate the rules.
- I'm picking this one.
- [Rhett] I think you might be right.
- [Link] Even though they're both great.
- I, there's nothing I don't like about the long rice
so I'm with you on this one.
- Aren't you surprised?
- That you like it?
- No. That it's-
- Oh.
- It's the one we're, it's the one we're picking.
- Yeah, I wouldn't have necessarily known it.
- What about you?
- Would be the case.
- [Trevor] I kind of like the pozole more.
- Okay. Well, all right.
- [Stevie] This one was really tight.
- Really tight.
Are you with us or are you with Trev?
Turbo Daddy.
(crew member laughs)
- Turbo Daddy.
- Meaning his daddy called him Turbo.
- Yeah. Yeah.
- [Stevie] 52%-
- Wow.
- Of the Mythical Beasts
thought you would like the pipikaula pozole.
- Oh! You're wrong!
- You're with Trev-bo.
- Woo, get ready.
Get that tamale ready!
(tropical music)
- [Stevie] And last up for dessert.
we've got poi conchas served with a poi champurrado.
- [Link] What?
- [Stevie] Versus tres leches haupia.
- Okay.
Poi makes it poi-ple.
- Uh-huh.
- [Trevor] Ha!
- See, I know, I know that.
- Yeah, right.
I've had some poi before.
- Poi is like a tasteless paste.
- [Trevor] Yeah, kind of.
- Yeah.
- [Trevor] It's made from taro root,
which is pretty mild in flavor.
- And what is the, what is the conchas part of this?
It's like-
- [Trevor] Conchas are just-
- I'm gonna be unconscious if I keep eating this.
- Yeah. It's worth a shot.
- Yeah.
- When you know you're
saying the most dad joke in the world,
just do a voice like this so that people know
that you know it's not actually funny.
- Yeah.
Makes my poi-ple thing even better.
- [Rhett] Yeah, right.
- Okay, so that looks good.
It's just a solid baked good there.
- [Trevor] It's just a nice sweet bread
with actual boiled taro root in it.
- Do you think we should dip or we follow?
- [Trevor] I'd go with dip, maybe.
- Mm.
Well, you dip because I'm gonna follow.
Now, is this greasy?
What is that? There's bubbles on it.
- [Trevor] No sir.
That's champurrado, which is a-
- [Rhett] Oh yeah.
- [Trevor] Mexican hot chocolate that is made with masa.
So it gets really thick and creamy.
And then I flavored it with taro and poi.
- Man, that really does it for me.
- This is the, this is so thick.
- It's good for dipping.
- This is like the thickest hot chocolate I've ever had.
Is that because of the poi?
- [Trevor] That's because of the masa.
- Ah, of course.
- Mm. Man.
- I love it.
It's like drinking hot pudding.
And you know me and pudding go way back.
- Right up your alley.
- Yeah.
Yeah, right up my alley, man.
- [Rhett] Wow.
- My pudding avenue.
Sounds like a euphemism for something
that is not appetizing.
- I'd abort.
Okay, you saw me looking.
Thank you.
- Okay, and then over here we've got three milks.
- [Trevor] Yeah.
- Did you use three different milks?
- [Trevor] No, I didn't.
- In the tres leches.
- [Trevor] Yeah, so that's- - Haupia?
- [Trevor] Yeah.
- What's a haupia?
- [Trevor] Haupia is,
it's a type of pudding made
with coconut milk and corn starch.
So I made it but I flavored it
with the different flavors of tres leches.
So there's like a kind of vanilla cake,
sweetened condensed milk on the bottom.
- Wow.
- [Trevor] Then there's cinnamon in the middle
and strawberry on top.
- Sweet.
- Mm-hmm. Wow! Neapolintan.
(crew laughs)
- Neapolintan!
- [Trevor] Neapolintan!
- You know what I mean.
- Well, I have pudding in my mouth, man.
I got pudding mouth.
I can't say Neapolitan right?
- Neapolintan!
(Trevor laughs)
- I'm in puddin' heaven over here.
- Yeah, listen, I'll let you decide this round because-
- [Link] This is so good.
- I like both of them,
but there's a lot of gelatinous stuff going on
and I'm not necessarily like,
when I think gelatinous,
it's not my like go-to thing
when I think about food that I love.
- You need to drive up my puddin' avenue.
- Yeah.
- Take a little spin.
- It is a one way street and I'm heading the other way.
(crew chuckles)
- This is, this is just hard hitting,
hard hitting, a lot of bread.
Bread in the hot chocolate, almost?
You know?
- Almost.
- This right here, this is, this is clean.
This is clean burning pudding fuel for my soul.
I'm gonna vote for the tres leches.
- Really?
I actually kind of prefer this one a little bit,
but you know, this is the gelatinous round, so be my guest.
And it doesn't matter anyway because-
- You've already lost.
- You already lost.
You're already a tamale.
- Oh, man.
- Trevor, you've outdone yourself.
- Good work, man.
You've turb-ed it.
- [Trevor] Thank. Thank you.
- I am unperturbo-ed.
(Trevor laughs)
- [Trevor] Neopolintan!
(crew laughs)
- Hey man, I dish it out. I can take it.
- How did they do?
- [Stevie] 56% of the Mythical Beasts
thought you'd like the tres leches haupia better.
- Okay.
- A little too, little too late.
- So two out of four.
Not bad but not good enough.
- Poquito mas too late.
- So head over to our Instagram
and comment, "That's a tamale. I stink, by golly."
Okay? That's how it works.
- Yep.
- You must do it.
And thank you for subscribing and clicking that bell.
- You know what time it is.
- Hey, I'm Dylan.
- And I'm Jada, and we're from Northfield, Minnesota.
- Right now we're looking at
Sleeping Giant's Ridge in Kauai.
- And it's time to spin the wheel of mythicality.
- Eat some of that poi.
- Get that poi.
Click the top link to watch us guess which body parts
are cracking in "Good Mythical More."
- And to find out where the wheel of mythicality
is gonna land.
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