[Music playing]
When you come to Mexico City, some of the most exciting sights you you should visit is the street food.
Enjoy the tacos, the tamales, the Atoles.
24 hours around, you will find very exciting foods, exciting experiences.
One of the best traditions about Mexico City Street food - are tacos!
Well, this is Paco's Taqueria.
Paco is there, making the tacos al pastor.
We have, here, what we call the "Trompo," that is this big pile of pork
marinated with achiote - a red chili, normally guajillo.
Onion, garlic, vinegar, some .... some recipes use a little orange juice, like, same as the cochinita. And some spices.
But here, the most interesting thing about the tacos al pastor, is to assemble this.
To get this consistency, the shape, and to make the meat stay together, without falling apart.
You have the pineapple. You can try the to catch the pineapple - that takes a skill....
So, the the meat is cooking slowly, and he's just shaving - very delicately - the meat.
These taquerias run usually from 8:00am, 9:00am, until 4:00am in the morning.
[Speaking Spanish]
Beautiful. You see? And usually serve with two tortillas. We call it original and "photocopy."
Muchas Gracias.
So here we have ..... green salsa .... raw with avocado ..... cooked green salsa ...... and this is Morita, correct?
Morita. Chiptle Morita Salsa. This is the traditional one for the tacos al pastor. Very spicy.
So, let's put a little bit of lime ...put a little bit of salsa....
[Chef Sergio Remolina] How is it? [Chef Jilleba] It's got so many different flavors. Fantastic.
Just....
Pineapple, the sweetness, the spice, salsa, the lime.....
[Chef Sergio Remolina] The tortillas, the crunch...on the meat.....
Okay, so this is the gringa, and the gringa is ....al pastor meat with cheese in between two flour tortillas.
As you can see, the cheese is melted. Pineapple. The pastor meat is nice golden brown, crispy flour tortillas.
Usually green salsa. And it's ready. This is one of my favorites, too.
We're gonna stop here. We're gonna try another type of tacos.
[Speaking Spanish]
Okay.
Tripe.
Tongue.
This is mixture. This is just the meat.
This is a sweetbreads.
[Chef Sergio Remolina] Okay, what would you like to try? [Chef Jilleba] I think we need to try one of each because I haven't had this at all. [Chef Sergio Remolina] Okay, so.....
And here, they are making salsa. Here, they go through salsa every two hours, and they make it fresh. They're gonna blend this.....
and they're gonna put again more chilies, more tomatillos, and they're gonna blend again.
And again, this is gonna be open till 4:00 in the morning.
And the way they cook this meat is different from the Al Pastor, which is grilled.
This has been simmered, until very tender, and then it's lightly confit in in its own fat.
Right? And then they take that out, and they put it in batches, so....
For sure in the kitchen, they have they have plenty of backups for the night, and they keep bringing, here, what they need.
And again, we have the limes, we have salsas.
[Speaking in Spanish]
Morita, and green salsa...Salsa verde..... of Serrano and jalapeño.
Which is this one. Cooked salsa verde.
Alright? And they make other type of tacos - they make Alambres, which is the tacos ..... Alambre?
Comes from the skewer. So in the past, the tradition of putting the meat and the onion and the bell pepper on the skewer and.... cut it.....
....got translated to the taquerias into chopped ingredients and cooked on the plancha.
So, if you order an Alambre, they will put bacon, onions, bell peppers, the meat that you want, mix it all together, and make the taco.
And again, everything gets garnished with onion, cilantro....
This is tripe.....
the sweetbreads.....
this is trumpa - the nose.
This is sortido - a little bit of everything.
And maciza. Maciza is kind of the the lean taco, it's what my wife will order - maciza, right? It's just meat, no fat, just plain meat.
And here, as you can see, and ..... As we will keep visiting other taquerias, this is this most democratic Mexican food.
In the taco, is .... with all the Mexicans.... everyone comes together. Everybody eats tacos. The rich, the poor, everybody.
Yeah, this is a full order, and you have to try it, this is just delicious. Okay?
You don't need a spoon, you don't need a fork, you take..... You take one or two tortillas.......alright....
You put some salsa.....
some lime.....
And how you grab a taco: you have to fold it lightly.....
Actually, we don't roll the tacos. You take it like this..... and the idea is to eat it without dropping. You lean over......
Hmmmmm.