we're in Guadalajara Mexico and we're here to eat we're gonna be eating our
way all around the city and sharing with you the city's best food if you love to
eat you'll feel right at home in the city of Guadalajara the food culture
here is bold unique and delicious this is our second video from Guadalajara and
we're exploring some of the best food this city has to offer we start the day
the local way with slow-cooked beef tacos dine shoulder to shoulder at a
local Fonda drink the famous Versace juice and devour some of Jalisco state's
most famous foods in this huge Mexico series we're sharing with you some of
the country's best food from iconic street food to local favorites 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
in this video we're exploring the neighborhood of Santa Tere this suburb
of Guadalajara has managed to retain a really local almost village feel about
it there's a lot of small family-run businesses there's a really thriving
local market and there is a tonne of great food so there's going to be a real
range of food in this video street food market food restaurant food we're
starting at this spot over here where the red awning is we're stopping by for some
breakfast tacos, tacos de barbacoa let's go and get some
tacos de barbacoa?
wow they look so good so we've eaten barbacoa in a few of our
videos that we've filmed here in Mexico but barbacoa in Guadalajara in Jalisco is
totally different so these are the barbacoa tacos the barbacoa is beef
and it's cooked in chilli and tomato and we're gonna have them fried they're just
being fried up here on the hot plate and they look and smell absolutely delicious
umm quatro taco por favor, si, doraditos muchas gracias
si gracias perfecto
so the guy here just asked me if I wanted onions and salsa I said yes
of course and look at them and all along here's a lineup of a different condiments
that we can add to our plate so I'm going to grab some of these whoa roasted
chillies or fried chilies pop that on there and then also some of these onions
they look like they've been cooked down really soft and juicy so add a few of
those as well all right it's gonna be perfect
look at this stand right here on
the street and this is a very big street food stand it's massive they've got three big
hot plates all frying up the tacos de barbacoa and this is meant to be one of the
best places in the city to get these so that's why we've come here and that's
why we're starting this video here and boy oh boy do they look good so they're
fried so like Sheena said very different to the barbacoa we've had in
quite a few ways I mean different meat for starters so these are beef where
often when you have barbacoa here in Mexico it'll be goat or lamb and then
the fried nature of these tacos so the fact they've just been fried on that
grill turned into a little you know half moon shape and fried on that grill
and got some onions salsa is already on there I'm just gonna go with a cheeky
naked bite before I add those onions and the chilli
oh that is a burst of flavour oh look at it so you can see down the bottom all
the meat and it is so soft oh that is beautiful the onions are a
little burst but there is a massive tomato flavor a really strong sweet and
acid hit from tomato unreal let's get some of these these cooked up onions
super soft cooked onions get some in there I want to expose this beautiful
big chilli too so I can take a sort of after mouthful of of that fried chilli
oh man
oh that is good mmm
the tortilla is perfectly crispy on the outside it's not too
crispy so it's not cracking apart but it's not so soft that it's all just
stodgy and falling to bits let's get some chilli so this chilli that's been on the
on the grill as well
very sweet tiniest spice oh these
are amazing
they are incredible and you can probably hear in the
background the sizzle as they dump them on the grill so they're covered in quite
a bit of chilli oil and that oil is hitting the grill bubbling away the
smell and the heat coming from this stand that is a good way to start the
video and to start our day what a breakfast
there's something so special
about street food that you can see it all being made in front of you and this
stand is just like that so we're standing here to eat but now we've just
finished and so we're watching the preparation being done you've got the
big pots of barbacoa so that's all the beef in there all the beautiful stewed
looking beef we've got the tortillas frying away with that barbacoa and they're
dumping them that hot looking that chilli oil so bright red oil chuck them on the
grill and then they're spooning flicking more oil on the top just so they get that
perfect crispy balance between two crisp and too soft really neat little
stand all action packed with people a great place to start
Santa Tere is so charming I love it already
there's lots of really low-rise colorful buildings lots of local
businesses it feels like you're in a small Mexican town we've just come to
the local market and its really bustling there's a ton of fresh produce and
meat and cheeses and whatnot but we're making a beeline towards that end
which is the food stalls so let's go and find something else to eat
we love
small local markets like this because they're packed with fondas so you can see
all around me loads of different fondas so fondas are small family-run
restaurants and it's the best place to find home cooked sort of style food, traditional
dishes now we're making our way to a fonda which we've heard does really great
food it's this one over here so we're going to order up some traditional food
una chile rellenos con arroz por favor muchas gracias
we've nabbed a spot at this fonda and there are so many dishes lined up we've
ordered this which is chile rellenos stuffed peppers and they look so puffy and big but all of
of the food looks absolutely incredible tonnes of stews and whatnot
delicious oh not yet maybe mañana muchas gracias senora
so this is my chile rellenos and this is a dish that we've wanted to share with you for ages
it's actually not from Guadalajara it's from the state of Puebla but it's
you can find it basically all around the country it's a really
unique dish you've got this huge pepper so look how big it is so it's a pepper which is
stuffed with I believe cheese I'll rip it open in a second it's been battered and
it's covered in a red salsa it comes with rice and then also there's a bit of
salad and we've also got a basket of tortillas now the gentleman next to me
I've just been having a chat with him and he's popped some onion onto his
chile rellenos so I'm gonna go and do the same before I use my fork dive into
this here so pop some of that over my chile rellenos just like my neighbour here
and then okay I want to break it open and show you what's inside so check this
out whoa so you've got this giant stuffed pepper and it's filled with oozy creamy
cheese look at that cheese it looks so gooey
all right let's dive into this I'm gonna make sure it's got a lot of that salsa
on there also some of that cheese
whoa that is good the pepper is so soft and juicy and the cheese is really
creamy and gooey inside the salsa over the top is very mild but adds a bit of acidity
to the mouthful this is great and I really love this type of eating so you
really feel a part of it the food is being cooked right in front of you
people are being served right in front of you you're sitting shoulder to
shoulder with your neighbor it's a really fun dynamic way of eating we're
we're just paying up here and the senora started beating up some egg whites
for the batter that we had that was over our chile rellenos and man she's
furiously beating she hasn't been beating for long but it's puffed right up super foamy so
neat now we're heading over to grab a juice at a stall really close by so
let's make our way over there muchas gracias muy rico, provecho
there's this really lovely tradition of saying
provecho or buen provecho to your fellow diners it's sort of like bon
appetit or have a great meal when you first sit-down and also when you
leave it's really lovely okay that way for the juice, provecho
I said before
that we were going for a juice and you probably thought boring juice but this
is not any normal juice this is fancy juice this is Ague de Versace
hola buenos tardes whoa this is fancy muy rico? Dos agua de versace por favor gracias
ah all right so we ordered up two of these Versace juices and it says on the
sign here that it's really good for digestion so looks like a really hearty
green juice whoa muchas gracias and this um this juice
stall Las Titas is very famous so I'm looking forward to trying these
this is a very intriguing drink so it's a green juice we know it's got five vegetables
in it we're not entirely sure what those vegetables are pretty sure one of them
is alfalfa sprouts
oh wow sour bitter so it's got lime in it definitely got lime in it and it tastes
like lime the the skin and rind of the lime so it's got a beautiful
bitterness but it's also very sweet
oh that's delicious it's it's very light so definitely we
think the lady that owns the stall is an absolute character so we've been
trying to work out with her what's in it but with her speaking Spanish us
speaking English because we have no Spanish so we definitely know alfalfa
sprouts because she showed us the packet this vegetable here that the or herb
that it's sitting on is on it to be honest I'm not a hundred percent sure what that
is so if anyone knows what this is it's got a little yellow flower but that is
in it as well and it's a very good drink
super refreshing love that bitterness nicely balanced though with the bitter
and the sweet this is a very neat stall and you can see actually all the the
fruits and vegetables all stacked up the lady's yelling out at everyone that
walks past absolute character muy bueno ah gracias
muchas gracias hasta luego
we got a little bit more to the bottom of what was in that
so we had great Spanish versus English conversation we figured out I think some
celery parsley the limon like when we knew the alfalfa like we knew so there's
definitely a few more things in there that we couldn't quite work out with her
her incredibly rapid Spanish was too much for our ears we couldn't quite get
there but this market I want to talk about this as well because it is a
lovely wee place it's got it's such a community neighborhood feel to it it's
just a very nice market to be in and everyone is incredibly friendly it's
like we're all one big family we've had so many conversations with people at
this market it's lovely and now the next place we're going is right across the
road there so couldn't be closer
I'm super pumped about this next food it's
called a jerricalla which is a traditional dessert from the state of Jalisco it's
essentially a baked custard and we've come to this really popular local
dessert shop to grab one there's a bit of a queue so let's join the line
there are so many different jellies and flans and custards here in the window
this is what we're after
check out how popular this bakery is an absolute stack
of people getting their desserts and so we have grabbed the flan so this this is
a pretty interesting flan it's a baked custard really it's got a really neat
story behind how it came to be actually but I'm gonna dive right in because I
can't wait too long to eat this look at that burnt top on it oh it's quite hard
and leathery that top we'll just crack right through ohh very leathery that top ooh
but then very creamy looking underneath
oh yum
oh that is good incredibly simple so it's just a plain
custard and then burnt on top and it is very leathery in the mouth even that top
that doesn't sound overly appealing though I must say but it is nice its
leathery but it breaks apart nicely into a sort of a creamy texture and look at
that underneath layer how creamy that is
mmm oh that's good very subtle flavour as well just got a
sort of a milky flavor so just nice subtle dairy flavor and the story behind
this is quite interesting so a nun here in Guadalajara so we're in the city of
Guadalajara which is the second biggest city in Mexico but Guadalajara is in the
state of Jalisco so this is sort of known as the Jalisco dessert and so a
nun a long time ago was looking after a bunch of kids I think maybe orphans
and the story goes that they were malnourished and she had some eggs and
some milk and some sugar so she made a custard to feed the kids and then one
day she left it in the oven for too long burnt the top this was the result
everyone went that's amazing and so now this has become the dessert of the state
and something to note here with this burnt top this is not like a creme
brulee in France this isn't sugar on top that's been burnt it's just the custard
that is burnt so that's why it's got that beautiful leathery skin as opposed
to a crunch or a crack like a creme brulee awesome dessert
we've eaten some real Jalisco favourites today the tacos de barbacoa
this morning and the baked custard and now we're about to eat a dish
which is a really famous in this state we've come to a restaurant which we've
heard does a great version of carnes en su jugo which translates to meat in
its juices so meat cooked in its own juices how good does it sound let's go and
order
y carnes en su jugo grande por favor
muchas gracias
our carnes en su jugo has arrived and it looks absolutely sensational look at this this is my type of food
so it's beef cooked in a
tomatillo broth so you can see it's really braised right down there's onions there's cilantro there's
tocino which is bacon it looks fantastic smells really good too now Thomas
and I really love finding traditional foods when we're in the cities that we
visit and this is a really traditional dish when I was doing the research for
this piece and trying to find where to eat this dish the same three restaurants
came up over and over and over again so we just picked one of the three which
locals really raved about and here we are
and this looks fantastic so it comes with a whole array of ingredients so we've got
some beautiful roasted onions there's a stack of little tortillas here we've
got some tortilla chips some totopos there's some lime and so what I'm gonna
do is actually just add this lime into my carnes en su jugo alright
it'll give it a bit of acidity let's just give this thing a taste ohh
there's also beans in there
it's super hearty and very clean tasting so I was expecting the the broth to be
very intense but it's not it's very light and you can see from actually the
color so it's very it's almost um a little bit clear so it tastes very
light and subtle you can well you still have the flavor of the tomatillo
coming out as well so a little bit tangy and acidic alright I'm gonna some more with a bit of bacon
the bacon really crisp and crunchy just shattered in my mouth and the onion is really
sharp and crunchy this is gonna be fantastic we'll just make up little
morsels with these tortillas chuck some of the filling in there create a bit of
um like a little taco this is such a great way of eating a really
convivial share-y type of meal