today we're in Guadalajara Mexico's second biggest city and we're here to eat we're
gonna be diving into the heart of the local food culture here we're gonna be
eating our way all around the regional wholesale market
Jalisco is home to a
vibrant food culture this is our first video from Jalisco and we're eating some
of the state's tastiest food in its capital city Guadalajara we explore the
best food in the city's regional wholesale market starting with birria a
slow roasted goat stew, devour a popular Mexican breakfast with a side
of smoky grilled steak and sample one of Guadalajara's best tripe soups in this
massive Mexico series we're eating where the locals eat and sharing with you
some of the country's best food from unmissable street food to traditional
recipes you don't want to miss this series
get ready for some mouth-watering food I'm Thomas and I'm Sheena and we're
Chasing a Plate, we hope you're hungry let's eat
when you get somewhere new the best place to dive right into the food
culture is at the local markets and we're at the wholesale market today so
this is the true local market this is where the restaurants are coming to buy
their food this is serious it's full-on it's over a
number of blocks but one of the big buildings that this market is in has a
ton of food so just up this little corridor there is tons of food stalls
serving up some of the really regional dishes and this market has been
around since 1960 and a lot of the stalls we're gonna eat at today have
been around since this market first opened so there's a lot of heritage there as
well let's go get our first food
this market is alive it is teeming with
energy and this whole area in the middle of the market is just packed full of
stalls now we're making a beeline for this stall right here for birria and
birria is one of those things you have to eat when you're in Guadalajara it is a
slow-roasted goat stew and the place is packed so let's go and wait for a seat
so this stall which is absolutely packed with locals is famous for birria which is
slow roasted goat stew they actually serve birria de res and birria de chivo so
beef as well as goat but we ordered a bowl of the goat because
that's the traditional protein that's used and this stall is
particularly famous and popular because its been here since 1960 when the market
itself open and they're known for doing a really no frills sort of down home
birria so it's supposed to be really really good can't wait to see what arrives
muchas gracias
whoa I've got my bowl of birria in front of me and it looks absolutely
mouth-watering the meat is all on the bone and when you put in your order they
grab the huge chunks of meat and rip it off the bone it looks
so good it's glistening with juice and oil they chop it all up and then they
pop it into a bowl and then there's this gigantic pot on the stove over there and
it's filled with the the broth the consomme
it's a tomato and chilli broth so she's just grabbing ladles of that and then
pouring it over the meat there is also a really huge pile of masa over there
and they're making the tortillas fresh to order so slapping them onto that hot
plate to cook and warm up and then this is what we've got a beautiful bowl of
the birria and also a little stack of tortillas there they look really good
so you can see all of the bits of meat you can ask for specific cuts but I
went for an assortment so all sorts of cuts there there's some condiments
so we've got some salsa there's lime and there's also a ton of freshly
chopped onion which I think I'm gonna add to my birria to give it a bit of
tanginess and freshness alright so before I add any condiments I'm just
gonna have a taste of this by itself with nothing added so look at all of that
chunky goat meat and then you can see the tomatoes in the broth there
oh man that is so good the meat is melt in your mouth and what's
really great about it is that it's sort of got a crispiness to it so they cook
it twice they slow roast it the first time because goat is quite tough and
then the second time they sort of sear the meat in a special oven and you can
taste the crispy outer bit where the meats been seared and then the broth oh
my gosh
holy moly that's good it is so intense with flavor so much tomato it's
got a tiny bit of chilli in it but it's virtually non-existent it's mainly that
tomato and a really sort of meaty broth that is so good
they've just pulled a
huge tray of the meat out of the oven to show us and you can see the beautiful crispiness
of the meat it's perfectly seared and the smell is so insane I
just want to dive right into that huge tray of meat and just keep eating whoa wow
there's this huge container of onion here so I'm going to add a bit of that
to my birria chuck a whole heap of fresh onion on there it's going to add some
tanginess and then also there's some lime so grab some wedges of lime and
ohh it's a bit dry that one there we go give it a bit of a zing all right now
mix this up and have a taste okay
holy moly this is just insanely good it
is so simple but so intense with flavour adding that onion was great it
sort of cuts through the richness of the meat so it gives it a real
liveliness same with that lime I'm going to get into these tortillas so they're
being made fresh they're steaming hot oh senora muy rico okay give this a
bit of a dunk into that broth
gracias
alright
that might be the best tortilla I've ever eaten it's got so much flavour the corn
flavour is really really prominent and it's beautifully soft well that side of
it's really soft that side's a bit crispy and it's the perfect vessel for
dunking into this birria this is insane it's such a good start to this video
these types of markets are great because everything's very compact so while this
is a huge market they've put all the food into one little area and there's
some really interesting stuff there's a Chinese place there but the next
place on our hit list is just up here and they're really well known for their
carne asada so grilled meats and we actually just walked past and the smell
coming out of it is unreal all the smoke coming up off the grill so we're heading
straight there for our next meal
this video is sort of a breakfast tour really because it's only around 8 a.m. in
the morning this is when all the stalls are really pumping so they're mainly
breakfast early lunch spots and we thought seeing as we're doing a
breakfast tour we have to include one of the best breakfasts that you could
possibly eat in Mexico and that is chilaquiles, chilaquiles is made up of
a mix of salsa and fried tortilla chips and refried beans and cheese
it's just this beautiful mess of deliciousness and because this stall is also known
for its carne asada its grilled meats we ordered some grilled sirloin on the side so
it's gonna be a really hefty plate of food I reckon
we've gone with a massive
plate of chilaquiles so because like Sheena said this place is famous
for its grilled meats and in fact actually check this out we're sitting
right in front of the grill so all the meat is grilling right here so that
smell that I spoke of up oh it's coming right into our faces and it's
blimmin amazing so we got some sirloin to go with our chilaquiles and
they're also given us as always here in Mexico a big stack of tortillas so
they're being made fresh here at the stall and these are the chilaquiles so
you can see it's gone all soggy which is totally the what's meant to happen so it's
it's corn chips or tortilla chips covered in a chilli sauce or red chilli sauce
we've got some cheese on there and you can
see all of this frijoles so that's the the beans dish so you've got all of this
frijoles on there giving it some nice moisture we've got all of our sirloin
and then a beautiful onion that's come off the grill as well I'm just going to
get a bit of everything to start me off I want some cheese, meat chilaquiles
oh that is good
packed with flavor but the thing I love about chilaquiles
is it's not too packed with flavor so it is a breakfast dish so it's not a
massive kick in the pants it's it's just a bit more subtle quite nicely balance
the flavors not too spicy but just a little tingle and the frijoles is
so creamy you might be able to hear some live music started up you've got the
grill going here I love eating in markets like this it's so full on
look at this chilli this came off the grill as well it's all charred
hmm whoa okay so whoa if you do want a kick in the pants that
chilli is where you're gonna get it oh my gosh oh that thing is really spicy
oh that is good ah muchas gracias aha the guy has just given me a key
ingredient for chilaquiles and this is crema so it's sort of like a Mexican sour
cream but it's always quite light sort of runny actually this one's quite
thick normally you'll find it's a bit runnier than this so let's just dump a whole
lot of that on top get a spoon with that oh yes definitely some meat covered in that
frijoles
muchas gracias now they've given me the onions so the cut onions and the
limes so I'll be able to dump those all over the top as well that meat really
well grilled it's just a nice little smokiness but the the chilaquiles is the
the dominant flavor here you've got that beautiful little spice that crema adds
that beautiful creaminess which goes really well with the more earthy
creaminess you get from the frijoles you know you've got the dairy creaminess and
that earthy creaminess from the beans that chilli is still honking it's very
spicy so that is really full on in my mouth this is a great dish
we're on a bit of a roll we've been eating so well this morning and I think
the day is about to get even better because we're just outside our next stop
we're here for menudo which is a beef stomach so tripe soup cooked in a chilli
broth it's bound to be pretty good so let's go and order a couple of bowls
surtido si gracias, horchata, tamarindo por favour chica gracias
so I just put in my order for my menudo and the guy
actually asked me what sort of bits I wanted in my soup so right in front of
me you can see here there's there's tripe there's bits of meat there's just all parts of
the stomach and so I just opted for a mix I said surtido please
perfecto muchas gracias
that was awesome to see her preparing it because she got all parts of the stomach
so I saw like honeycomb tripe there are bits that are more gelatinous looking bits it's all
just been chopped up and then that chilli based broth has been sloshed all
over it
this bowl of menudo looks so hearty it's known as being really
good for a hangover so what I've got here is just heaps and heaps of tripe
all sorts of different parts of the cow's stomach and then it's just
floating wallowing in this red chilli based broth now with menudo the
condiments are really important so we've got some dried chilies we've got some
oregano and then what else is missing is lime and onion so I'm just gonna pop
over to that table over there and I'm grab some because it's pretty important
okay lime and onions which will be perfect for a bit of a zinginess and tanginess so
what I'm gonna do is just grab a whole lot of those raw chopped onions chuck
them over the top and then definitely some lime chuck in some of this lime so
now this looks really similar to the birria that we had this morning
so the goat stew but this is gonna be very different that goat stew
obviously the meat is completely different and then the base the broth
super different as well that that one was like a tomato based broth this one
is many just a red chilli base broth so let's just mix this all up let's get
a huge spoonful alright
holy moly that's good hmm that tripe has got such a beautiful beef flavor
the second you bite into it you taste beef and it's a spongy texture
quite sort of a little bit gooey it's soaked up a bit of that broth so it's
really um really flavoursome the broth itself it's sort of um not as flavoursome as the
birria before but I didn't expect it to be it's a really sort of mellow
subtle still packed full of flavor but not as intense as the other the soup it's
got a beautiful sort of earthy chilli flavor
okay I want to try some of this
quite gelatinous part of the stomach let's see what that tastes like
that bit was a completely different texture to the first bite I had
which was a bit of the honeycomb tripe which is very spongy this is almost a
little bit crisp and gooey and gelatinous I love it with those onions
really fresh and the lime is super zingy this three-course breakfast that
we've had today has been fantastic the food at this market has been utterly
brilliant and the vibe is awesome people have been so friendly
definitely worth exploring and it's been such a great start to our Guadalajara
series so we're here for a week we're gonna be filming a ton of videos
sampling all of the best food this town has to offer and also
some real Guadalajara favorites some famous Jalisco dishes
we can't wait to get into it