- Just look at this.
The chicken of your dreams.
All of these whole chickens and covered in a rich, spicy,
peppery sauce, I ordered the Adobado.
we're going to try that out.
(upbeat music)
Check it out guys, the extreme food tour coming up for you.
Today, we're eating three amazing street foods
in a deep, local market outside of Oaxaca, Mexico.
Your mouth is going to water for these street foods.
Including some insane, aromatic barbecue chicken
and making super unique, handmade burnt milk ice cream
with super fast skill, these foods are next level.
Let's eat.
We made our way to the Zaachila,
outside of Oaxaca to the biggest weekly farmer's market.
It's so packed with energy here, so much food around,
we're going for a full on street food tour, check it out.
Look at this, tons of stalls of deliciousness.
Oh, look at this.
Oh, this must be barbacoa.
First up, we found the most incredible barbacoa delight.
These big pots of slow cooked lamb, cooked underground
and covered in maguey leaves or avocado leaves.
It's sometimes covered with a chili guajillo sauce
or covered flame, and when you walk up and see
all the chopping of the succulent and juice packed lamb,
along with these big bowls of consomme, a soup made from
the drippings from the meat, you know you're in for a treat.
Oh, she's going to let me taste it, oh, gracias senora.
Mmm, oh yeah, mmm, oh it's so juicy.
You can smell the bay leaves in there.
She's just pulling out some of the real juicyness.
- Oh, carne, carne, and the juice from that simmer pot,
you can smell the tomatoes and bay leaves, she's wrapping
that up in a tortilla, dipping it in.
This is the meat from heaven here, we truly found
the jackpot of meat, chopping it up and that's going
into the collection of meat for tacos, tacos!
Oh, that is a sloppy meat delight for tacos,
going right into there, and that's where she is going
to take it out and make taco with.
We found the true fatty meat delight, lamb barbacoa.
Unbelievable, unbelievable, juice and fat bursting
from the meat there, and people are so friendly here.
We just got the barbacoa, oh, look at these
beautiful monster rolled-up tacos, incredible!
Let's take a look at that, holy, oh my, it's just
a meat overload, it's a meat torpedo, it's a meat submarine
that is lamb that you can smell all of that delicious
bay leaf and chili and we're just going to load it up.
Look at that, this is salsa verde
made with green tomatillo, just load it up a little more.
And then load it up with some guacamole, oh that is
just incredible, that is absolutely incredible.
The torpedo of barbacoa.
Squeeze a little lime on there.
A true heaven, get some onion on there.
That is a meat torpedo, put a little cilantro on that.
Oh, yeah, look at that, that is just going to be
a full-on spectrum of juice and flavor and texture
in a tortilla, wrap it up tight, oh yeah, keep it tight.
Okay, that is the moment, look at the bulge.
Look at the meat bulge there.
Mmm, whoa, look at that pure lamb, it's incredibly juicy.
And I've been looking for to trying a real barbacoa
like this for a long time.
They actually cook barbacoa,
more guacamole on there, they actually cook barbacoa
in the ground, cover it with maguey leaves.
And that is just a flavor bomb, that'll bring it
to the next level, after tasting the rich consomme
soup, made from the drippings from the barbacoa lamb,
and the guajillo chili sauce topped with cilantro,
onion and lime.
That is going to be a mouth filler.
Now that is incredible, that huge bite that I just had
it actually just melts in your mouth.
The onions and the cilanto, there's a bit of chili in there.
That is just perfect soothing soup.
We ventured deeper into the market and found
an incredible barbecue stall, some of the best barbecue
chicken you'll ever eat.
Oh, look at this, I think we just found the chicken hotspot,
the chicken heaven, the chicken on the grill, oh, yes!
Just look at this, the chicken of your dreams.
All of these whole chickens and covered in a rich spicy,
peppery sauce, I ordered the Adobado, we're going to
try that out, we're going to sit down, it's going to take
a few minutes to cook a whole chicken here, we're going to
taste how juicy and succulent that is.
Basically, Adobado should be this raw chicken,
cooked in a bit of paprika, oregano, salt, garlic
and probably a little bit of vinegar, as well.
And that, it just looks so, so juicy.
All of these chickens are just looking so succulent.
Ours is right up here, that beauty right there.
This is the whole chicken we've got right on the grill.
I think it's done now, he's going to put right on the plate.
Unbelievable, oh, yes, whoa, look at that!
Look at the knife they give you, that's insane!
Okay, this is a true, (laughs)
this is a true chicken heaven.
We are just going to cover this
in a ton of salsa, salsa verde, tomatillo,
oh spicy green salsa there, oh yes, I can't believe we
found a whole Adobado chicken here, awesome.
And look at these, these are pickled purple onions with
habanero, this should be extreme spice.
We've had this a few times in Mexico so far,
and each time the spice is just
off-the-charts burning, oh, yeah.
A little bit of this red salsa here.
Doesn't that look beautiful.
Mexico is the land, of delicious,
flavorful fresh salsa from heaven.
There, this is meat lover's heaven, carnivore heaven.
And we're going to go right in for the kill.
Mmm, oh, that is definitely extremely smoky,
peppery, all the salsa you can put on that.
It's definitely peppery, it's seasoned so well
and these pickled chilies with habanero, oh man.
Those are next level spicy.
For our final street food, we found a famous ice cream stall
serving up a huge variety of ice creams known as Nieves,
including the famous burnt-milk tuna ice cream.
Here our buddy, Javier, who brought us to this market,
showed us the best ice cream stall and introduced
us to the owner, and after eating our famous ice cream,
he taught us how to make it.
We hear there's a bunch of ice cream stalls.
Let's go in and try one out.
Look at all he ice cream.
Wow, look at this, this is amazing.
Look at all the flavors.
(lively music)
So this is actually a burnt-milk ice cream, gracias.
So we're hanging out with my buddy Javier today.
He has brought us to the local market.
This is burnt-milk ice cream, right?
- Yeah, you understand
the most original ice cream of Oaxaca.
This is a best dessert.
- [James] This is actually, this is called tuna, right?
- [Javier] Right, but it's not the fish.
- It's not the fish, it's the burnt-milk
with tuna, which is the fruit from the prickly pear cactus.
Oh, yeah, let's try that combo.
Mmm, that's like a burnt caramel, tastes like a burnt
caramel milk, with that sweet, it's kind of funny it's
called tuna, is this a good one?
- Yeah, it is man, pretty much the most traditional
ice cream you can find here in Oaxaca.
- Oh, it tastes so, it's like a sweet burnt caramel.
Really, is this one of the better ones?
- That's pretty much the best one,
it's the most traditional one.
- Nice.
After enjoying that beautiful ice cream with Javier,
the owner, Paulino, he invited us up to watch how they
make the ice cream by hand, every day, and he even invited
me to try to make it myself.
So the owner, Paulino, has let us try to,
(laughs) like this?
Oh, there we go, so you can mix it, you spin it
and then it freezes, and you notice they put the salt
on top of the ice, apparently that melts it a little bit,
but it also helps freeze this, and I'm definitely probably
not fast enough, this is probably not going to freeze.
Paulino's probably going to have to get back to it.
Yeah, he's the master, look at that, wow, it's cool.
After spinning the burnt-milk in the ice
for about 15 minutes, it's slowly became thick and creamy
and almost ready to eat.
There it is.
Now the burnt-milk ice cream is freezing up.
We've been filming it for about 15 minutes.
Amazing, incredible.
That is handmade frozen ice cream.
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