- Might as well put this sauce, 'cause I'm a saucy man.
♪ (French accordion music) ♪
- (FBE) Cinco de Mayo is around the corner
and we thought we'd celebrate with some Mexican food today.
- Oh, that's awesome. I love Mexican food.
I mean, I'm Mexican, so my grandma always
makes me Mexican food.
- Ooh, Cinco de Mayo. Chips and salsa.
Taco Tuesday, yes.
- I remember I went to Mexico before.
- Mexico, yay!
- (FBE) Most people think that Cinco de Mayo
is Mexico's independence day, but it is not.
- Isn't it when Mexico won that war between
three other areas? I'm guessing that's when they won.
- (FBE) It is most celebrated in Puebla, where the Mexican
victory of the Battle of Puebla took place on May fifth, 1862.
Puebla is a city in east central Mexico, and it's just southeast
of Mexico City. - Whoa.
You just kinda hit me with an information bomb right there.
- (FBE) So, the food we're presenting you with today
were made from several local authentic Mexican restaurants
in Los Angeles and the food is eaten year round,
but especially on a day of celebration like Cinco de Mayo.
Also, just a disclaimer that I am a non-native speaker,
so I'm gonna do my best not to destroy the pronunciation
of these meals. - Okay.
I understand. I pronounce a lot
of things wrong.
- One question. Is it spicy?
- I'm probably gonna get really good food.
I mean, I don't think there's any really bad
Mexican food out there.
- My main favorite is Spanish rice.
I am excited, 'cause I have many Mexican friends.
- (FBE) Here is your first Mexican dish.
- A taco.
- Reminds me of a taco or a burrito.
It's cheese on it.
- Yeah, there's definitely meat in there.
There's like-- I think that might be cheese.
- It's good. The meat, it's greasy.
- It's good. I have no idea
what the meat is. I'm pretty sure it's beef.
- I like that a lot. It has a little bit
of spice and I love spice.
- Feel like I kinda was punched in the face
with flavor right there.
- (FBE) This is called mole poblano
and it's considered the national dish of Mexico.
Making moles is very labor intensive and requires
many ingredients. Certain recipes contain
ten varieties of chilies alone. - That's a lot of work
to put in just that.
- As Gordon Ramsay would say, "Finally, some good food."
- (FBE) Here's your next one. - Ooh, it's guacamole.
- (FBE) That is not guacamole. That is a salsa.
- That is a salsa.
- Is that cheese?
- Looks just scary. It just looks like red
and it looks like it's chili. This in itself is an experience.
- Just above spicy. Might as well put the sauce,
'cause I'm a saucy man.
- I don't care for it. Just a slimy texture.
- I got a little of the chicken. That's good.
I like the chip with the salsa. A-ok.
- Mm, so good. Spicy, mwah, love it.
- It was good for the spiciness.
- That's definitely a good amount of heat to it,
but it's not crazy.
- This is so hot.
Ah, that's better.
- (FBE) This one's called a chalupa.
Chalupas are fried, thick tortillas topped with salsa,
shredded meat, chopped onion, and sometimes queso fresco.
- I knew there was cheese on it.
- I would eat this again and again.
Good stuff.
- (FBE) Okay, here's your next one.
- Oh my God, yes! It's Spanish rice!
- Is that an enchilada?
- It has green in it. Ew, I don't wanna eat it.
- It smells spicy. I love it.
- I don't really like it. It's too greasy.
- Tastes like grass.
- It's not good. There's a vegetable in it.
It almost tastes like a green bean.
- (FBE) So, this one is called chile relleno.
- More like greasy mc-grease grease.
- (FBE) The chile relleno is regarded as one of
the most emblematic dishes of Mexico.
Its origin dates back to the 16th century
during the period of Spanish conquest in Mexico.
- That's a very long time. Did they write down the recipe
and then just send it over through generations or something?
- (FBE) All right, here's your next one.
This is a Mexican snack. - Is that guacamole?
These are tortilla chips. This is my favorite one of all.
- I think this is tomato. Is it?
- Is that watermelon? Why is there watermelon?
- I'm just going in, 'cause I might know
what this is.
- Mm mm. I don't like it.
It's just bitter to me.
- I wasn't expecting it, so when I bit into it,
it was all juicy.
- Is that watermelon? That's watermelon
in guacamole?
- (FBE) Though uncommon, this is a special kind
of recipe to spice up your traditional guacamole.
It's watermelon guacamole. Watermelon is a versatile fruit
with a flavor that pairs perfectly with many
of the ingredients in traditional Mexican dishes.
- See, I like watermelon, but I wouldn't want watermelon
with guacamole on it.
- Guacamole is amazing. Watermelon is amazing.
Put it together, the two best foods in the world.
- (FBE) All right, here's your last one.
- Cake! Yes, yay!
- It looks like a liquid cake.
- I had three milks before, or tres leches.
That's right, I know it.
- It looks so beautiful. I don't wanna eat it,
but I am.
- Just tastes kind of soft and really sugary.
- It tastes like regular vanilla cake with frosting
and chocolate.
- ♪ (Chariots of Fire) ♪
- This is good. I would eat this cake more often.
- First of all, it's cake. Second of all, the frosting,
the chocolate is so good.
- (FBE) This is tres leches, a very juicy kind of cake.
This became popular in Latin America and has evolved
into a standard celebration cake. Various regions of Mexico
actually claim it as their own, but Nestle is responsible
for taking the tres leches cake mainstream.
- I had it at so many birthday parties now,
it's unreal.
- I love it. It's my child.
Can I have it? It's my baby.
- (FBE) So, what did you think of these Mexican dishes today?
- Some of them were really, really spicy.
In the end, I got to eat dessert.
- I'm excited for Cinco de Mayo because it's a day
for Mexico to celebrate.
- Cinco de Mayo.
- Thanks for watching Kids Vs. Food on the React Channel.
- Don't miss out, Subscribe.
- If you like this episode, then hit that Like button.
- Adios, amigos.
- Hola, Alyssa here, a producer from the React Channel.
Thanks so much for watching us eat Mexican food today.
Hope you're excited about Cinco de Mayo as much as I am.
I'm gonna go eat some tres leches.
Hasta luego.