- In a world without price tags,
which Mexican food should you eat?
- Let's talk about that.
(upbeat music)
Good Mythical Morning.
- I'm loving today's mission
because I have a good plate of Mexican food.
- Careful the plate is very hot.
- And I've loved it since I first had it, in college.
I was a shelter child and our mission is
to eat a lot of plates in Mexican food.
- Careful the plate is very hot.
- And these plates will be from various price points
of Mexican food from frozen all the way up to fancy
to determine how expensive our tastes
in Mexican food really are.
- Careful, the plate is very hot.
- It's time for naked foods,
Naked Mexican Food Edition, naked.
- Okay all the Mexican food We're gonna try today
will be naked AKA, no fancy plating added accoutrements
whiz gifs or who's he what sits allowed, this way,
we can truly judge the dishes - Naked.
- Solely on how they taste.
- Naked, four different price points are
grocery store frozen or refrigerated section.
Fast casual restaurants like Chipotle and Baja Fresh.
Sit down restaurants like El Torito.
And two of the fanciest fine dining Mexican restaurants
in Los Angeles, Javier's and Toca Madera.
- And Toca Madera means touch wood.
- Does it?
- We're gonna pick our favorite of each dish,
and then Stevie is gonna reveal where our favorites are from
and how much they cost, and in the end we're gonna know
how expensive our tastes in Mexican food is.
And overall...
- Yeah, be careful its hard to say Mexican food.
- What's really worth paying for.
- Let's say hola to our first dish.
- Okay.
(short music beat)
This is Guacamole.
- And I, you know, this one has more tomato
but the other ones are all pretty greeny.
- Now the chips are just grocery store,
restaurant style chips, controlled chips.
- That was the long slice of something I almost grabbed
- That's a cilantro.
That's tasty.
That is good.
- Not true.
- That's got some, - Not too salty?
- Serrano peppers in there.
- Does it?
- That's a good guacamole.
- It really is.
Now this one looks the same,
more limey, not as good to me.
- It's not bad.
- It's not bad but if it wasn't for that first one
I would think it was great.
The lime really comes out, does it?
- If I went to a party and then somebody gave me that,
Now this is just like, where's the stuff?
- Talk about a uniform color.
A lot of garlic.
- It's the worst one of the three, but it's still not bad.
I mean, they're all good.
- It's pretty good, but when you say it was garlicky?
I don't want to put words in your mouth, but is it?
- Why so aggressive.
- 'Cause guacamole makes me intense.
- Too much going on there.
- I bet you that's fancy, I bet you it is.
You're gonna go in one more time?
- No, I'm a little confused about it.
- Because you fancy yourself a fancy man.
So now that I think it's fancy, you're like, maybe.
- I mean I cant even get it out of there.
- You've broken the chip twice.
I'm going back here
- We've hit the weak chips.
- [Stevie] Okay, The chips are breaking,
I think it's time for you to decide
what your favorite Guacamole.
- Winner for me.
- [Stevie] So you're gonna stab your favorite guac nicely
and not in an aggressive way, to not hurt each other.
Three, two, one.
- Yeah, this is,
- It's very good Guac.
- I mean, and I will tell you,
- Tell me,
- I thought I would have told you
Chipotle is my favorite guac
- [Stevie] And you would have been correct.
- Oh, it is?
- [Stevie] Yeah. That's Chipotle,
large chips and large guac for 6.15,
and then the one next to it is Toca Madera for 13.
And then the one next to it is Wholly Guacamole
just like from the grocery store for two bucks.
- Not bad.
- [Stevie] And then El Torito is the final one for $12.
- I'll tell ya, Chipotle has the best guacamole.
And I'm so glad that I'm validated in that, it's amazing.
- El Torito, they're not doing something righto.
(short upbeat music)
- These are carnitas tacos.
Yeah, I like a carnitas taco.
- Okay so we got a corn tortilla here.
- This one has got a greasy look.
Look at how greasy that is.
- That's tasty.
- That is good.
I'm a flour tortilla man, I mean.
- That is good
It's a little bit different than
what I've had around town.
This has got cheese on it.
- That's, that's unusual.
You're not going to tell us what the restaurants
are 'cause they're varying far each one.
- [Stevie] Correct and that's kind of the point of the game.
- But she can tell us that after.
- Yeah, 'cause that would, that's what makes it naked.
Naked of information.
- That's not great.
- It doesn't even taste like pork.
- No, that's, that got a little bit weird for me.
Now what's happening here?
- That's bad.
- This is a quesadilla y'all.
- Yeah, this is.
- Bite in the middle.
- That's weird, but it's really stringy pork and cheese
which is, which could be fine.
- It actually tastes pretty good.
- Well, there's a lot of cheese.
- I mean, it like a piece of watermen.
- I can't, I can't, I can't help
if I'm liking just the cheese, you know.
- What's going on here?
That's second one, it was just so bad.
I keep thinking about how bad of an experience
I just had with that.
- This is pretty, this is pretty nasty right here.
- What it is.
- It's so dry.
- It's like dry scrapings.
- What has happened there?
- When you hydrated in your mouth
the pork taste is actually good.
- I'm kind of confused.
I'm about to choke as well.
I'm kind of hungry for number one again.
No cheese, nothing except carnitas and grease
and the carnitas is not over cooked.
- [Stevie] Ready to stab?
- This is a, this is really actually a pretty...
- Yeah, I'm ready to stab.
- [Stevie] Oh gosh. Three, two, one.
- We're going number one.
- We are agreeing again.
- We should go out and have Mexican together.
- We should, we have a lot of Mexican synergy.
- [Stevie] Okay. So the one that you both chose
is from Acapulco and it's their tacos,
and all the things I'm gonna read right now
all these places they come with rice and beans.
So it's three carnitas tacos, rice and beans for 15 bucks.
The second plate was actually from Kroger
frozen carnitas street tacos for 49.
- Yeah, that's a big miss.
- [Stevie] And then Baja Fresh
two carnitas soft taco combo, 9.99.
- Not bad.
And then the one that you really hated
is the fine dining place.
Javier's tacos suaves for $24.
- Well, y'all can have it.
- Yeah. Now this Acapulco, I've never been there
but I'm going now.
This is a Southern California place?
- Yeah, we're in Southern California.
(short upbeat music)
- We eat a lot of creative things on this show.
Thanks to the culinary creativity
of the Mythical Kitchen team.
Of course they didn't make any of this.
- Yeah, right.
- But every Thursday you can cook along with
Josh, Nicole and Trevor in the Mythical Kitchen.
And they also have a podcast,
"A Hot Dog Is a Sandwich," you really should check it out.
Whenever we're in a conversation with Josh or Nicole
they usually bring up some obscure dish I've never heard of,
but maybe you've never heard of.
- We've never heard of.
- Or some controversial thought about
food categories or flavor combinations.
- They got so many opinions.
- And then they don't always agree,
which then translates into a very entertaining podcast.
"A Hot Dog Is a Sandwich," so check that out
tell him that I sent you.
- Okay.
- New episodes drop every Wednesday,
wherever you get podcasts, no judgment.
Okay. Stevie, what are we dealing with here?
- [Stevie] These are chicken enchiladas.
- These are chicken enchiladas.
- And boy, this one looks good.
- Looks, let's separate this one.
- It looks a bit.
- Like it's been through a lot.
Like it's been through quite, quite a bit.
It takes a little bit to separate it.
- Oh gosh.
Here you go, that's yours.
Now I'm showing you the inside of that one.
- This one tastes like, it wasn't made recently.
And it has been through several different temperatures
including at one point very, very cold.
- Yeah. I'm getting that vibe myself.
Now this one.
- There's some cheesiness happening on this.
Look at that.
- I can tell that the, take a look at that.
It's got a, almost a tamale like situation.
- It's very green.
We got some green enchilada sauce
and there's some shredded chicken
which is always a win.
That, they didn't hold back with the cheese
and they didn't need to.
- That is tasty.
- This my friend is what my momma called a tortilla stack.
I mentioned on a reason episode and somebody was like
please explain these tortilla stacks you speak of.
- Well, here it is. - This is it right here.
- Having not had one.
I can kind of infer what you mean.
I mean, it's just like, it's a
- It's a cake of tortilla.
- It's a stack of tortillas.
- Let's see how it compares to my mamas.
There's a cabbage in that?
- Yeah. It's definitely got a,
- What is happening there?
My mama would never do that.
- It's very oniony.
I love onions but,
- Isn't that horrible?
It's definitely not good. - Oh my gosh, look at this.
This looks like a, like a sad pizza.
- This is why,
- How is this an enchilada?
- I mean, I don't know.
Don't discount it yet.
I mean, this looks like it could be like
from a sort of a middle of the road, Mexican restaurant.
- And dude I guess we got all of these dry,
like there's no enchilada sauce on them.
Like where's the sauce?
- They actually kind of tastes like a sad pizza does it?
I've got to tell you right now, there's no contest here.
- This is amazing.
Nothing else is, like you said,
- Nothing's actually that, else is good,
- At all.
- This is great.
- Yeah. Tell us about this.
- [Stevie] That is from Javier's
the fine dining place and sells it for $28.
You could've had the one, you know
the first one El Monterey chicken enchiladas
for 2.98, which are frozen.
- That's horrible.
- [Stevie] The one that you said was like
the thing that your mom made is actually called
a stacked chicken enchilada.
And it's from Sharky's for 10.99.
- Oh, Sharky's?
- But Sharky's is usually good?
- I know you better than that Sharky's.
- [Stevie] And then I have,
I have an opinion about Sharkey's.
- Apparently.
- [Stevie] Yeah. And then the one that you said
looked like a pizza is from El Torito for 15.75.
- But you know what this means, for my first time ever,
I get to join you in a fancy pants dance.
(classical piano music)
- Okay, all right, all right.
Wow, Look how man.
We're gonna have so much fun
when we go on our date to the Mexican restaurant.
(short upbeat music)
- These are churros.
- Are churros?
- Are churros.
And I'm gonna do a,
I'm going to do a break to get to the middle.
This one, it was, it was quite stiff.
- This is going to leave you,
- Wanting?
- Leave you want something.
This is gonna leave you wanting to eat the other churros.
- Nothing, nothing to brag about.
Now this is a dark churro.
- Well that means it's got like the right ingredients on it.
- Oh yeah.
It looks moister inside.
You want it crunchy on the outside moisty on the inside.
- I could, I could pick that up at like a, you know
a beautiful day in the park.
There's a person selling churros.
- Much more cinnamon.
- This is a big daddy over here.
- Yeah, I'm like,
I'm gonna get this big guy underneath here.
- Oh, this is a nice break.
Look at that.
- Now that one, this one
this one appears to be the most photogenic.
- Hmm, Hmm.
- Oh yeah.
Crunch back there through the roof.
And then you go inside of the house.
- The inside is so nice.
And we just keep getting better.
- Yeah. Yeah.
- And then the form factor completely changes
on this last one.
- Check this out.
It's some form of a,
- That's a donut.
- What, what is happening here?
- But look how moist it is.
- I'm gonna break that thing apart.
Oh, it just wants to die on me.
- Oh my goodness.
- It's like a wet Caterpillar.
- That is not a churro.
- No.
- But that is incredibly good.
Oh, you don't like that?
What in the world?
This is incredible.
- To soggy.
- It tastes like one of those deep fried donuts.
Oh, this is,
- Yeah, it's like a deep fried doughnut
and it's still it's it's too greasy.
- [Stevie] It sounds like you guys are going to
two different churro places.
- Yeah. Ma'am.
I feel bad, I feel bad about, you know
abandoning the traditional form.
- You're going for the ringlets?
- But that thing,
- The ringworm?
- I just got to keep going on on this.
- [Stevie] Okay, so where do you want to start,
at the ringworm?
- Yeah.
- [Stevie] That is from Don Cuco
the sit down place and their churro,
no, no, the one that you chose, right?
And their churro donuts for 6.50.
And the ones that Link chose are Tio Pepe's frozen churros
- They're good, they're good.
- [Stevie] For two, it's 88 cents.
- They're good.
- They're really good.
- [Stevie] And then the one next to that
is Rubio's for 2.99.
- The fish tacos.
- [Stevie] Yep. Okay.
And then the first one, the first one.
This is the shocking thing,
it's from Javier's, that's the fine dining place for $12.
The one that you hated the most.
- Y'all make some good enchiladas Javier's
but your churros are just so lacking.
- [Stevie] Okay. So if you were to make a meal
out of these four rounds what you each did,
the lowest possible total you could've gotten is
14.35 and the highest was $77.
and Rhett, your perfect meal total was 55.65.
and Link your perfect meal total was 50.03.
- Now you save five dollars.
- Yeah, that was because of my dessert.
Other than that, we're we're on the same page.
- Listen, those are some incredible frozen.
The things are frozen, you should get some of thosen.
(laughing)
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