- Okay.
- Yeah it takes some time.
- Just think happy thoughts.
(upbeat jazz music)
Hi I'm Julie.
I am from LA, California, and I am Mexican.
- Hey, I'm David and I'm a descendant of Mexico.
- Hi I'm Alex, I was born in San Diego but
I actually grew up abroad in Singapore.
And I'm Korean and American so I'll be representing Korea.
- Hi I'm Lauren and I'm Korean.
- Five, six, seven, eight
- [Together] And today we're going to be doing a snap swap.
- Okay I'm very familiar with the Mexican cuisine
because I grew up in California.
- So I think growing up in Asia I really don't
have much experience with much Mexican snacks
or Mexican cuisine in general until I moved here
about like five years ago for college.
- I do, I know have eaten it before.
And I know it is amazing.
- What about Korean barbecue?
- K-B-B-Q yeah there we go.
- I have zero experience and knowledge
about Korean snacks so.
- Cool.
(drum music)
- This is Pan Dulce.
- This is what we call the Concha, which means shell.
- It's like my childhood bread that I like
eat every single week if I could.
- Okay, all right, here we go.
- This is so pretty.
- I like it.
- It's super similar.
- Yeah it's very similar to that.
- Is that like a vanilla?
- Honestly like, all the flavors kind of-
- Blend together?
- Taste a little bit the same to me
because its just like sugar.
- Yeah, yeah, yeah.
- Plus a little flavoring.
- Yeah I'm down with this.
- It's good right?
- Yeah this, this isn't crazy or anything.
- I mean it's a little bit dry for some people,
that's why I like to like dip it like milk or something.
I don't know if like that's a Mexican thing
or if that's just a my dad thing.
- I think that's just a correct thing.
- Yeah this definitely is like almost the same thing.
- I think its got like also like
a layer of sugar stuff on top.
- I love it. This is fantastic. Whenever.
- And the topping is like, it peels off too
so I'd just used to just eat the thing at the top.
- Bread? Yes. Sugar? Yes. Like, what's not to like?
- Can't go wrong.
- For me, just because I love this growing up,
nothing else beats it.
- I think I'm just like even the texture
of this (murmurs) just bomb. This is just bomb.
That's great, this is very good as well.
- Not that this isn't good, this one just takes the...
- Just taking the bread from me right now.
(upbeat drum music)
- Abeulita's. Nothing's better than your Abeulita.
That's Grandma for, you know, those who really don't know,
but this is basically hot chocolate.
- This is like, this is like the chocolate milk
that you will like just see in like every
Mexican person's like pantry.
- Mexican hot chocolate is like a little bit
different than American hot chocolate.
Like it's a little bit more bitter,
but it's still like sweet overall.
- This is kind of like your soulful, nutty, warm...
I don't know how to describe it.
- I like the way you were going you were selling it.
- It's very nutty and buttery and creamy.
- Dang, that's like (murmurs) this is just like
chocolate to the fullest.
- Yeah, no chocolate here. Although, those
two together would be kinda good.
- Swap? - Yeah.
- Here we go.
- Cheers.
- Cheers, boom.
- Right?
- Yeah, yeah that's good.
- I mean, come on. Let's bring that
concha back, you can try...
- Yeah.
- It's like cinnamon-y, cinnamon-y and chocolate.
That's what it is, it's cinnamon plus chocolate.
- Yeah pretty much (murmurs).
- I'm dumb.
- It has like some kind of like,
wheat or rice flavoring with it.
It's definitely not like any other
kind of tea I've tried before.
- This seems like a healthy hot chocolate
it's just like, it's just too,
I guess grainy, know what I mean?
- Yeah it's very grainy.
- Would you get this? - I'm down.
- Would you get this though?
- Probably not.
- Probably not?
- But not because I dislike it.
- I'm a have to go, I like this one better.
But you know what's crazy about it is,
I can't stop drinking it.
- For me, it would also be this one because
it just feels like Christmas and I'm like
wrapped in a blanket chatting
- Almost that time of year.
- in front of the fireplace with my friends.
- I'm a, I'm a have to go with Abeulita's.
This is like, the staple stuff.
- That's the staple stuff?
- Like you can't turn down your Abeulita.
Like that's sacrilege.
(upbeat drum music)
- Do you smell it?
- I can, it's like fishy? Type thing?
- This is pretty much like a fish jerky.
- It's not, it's not savory, oh it is savory.
But it's not savory and salty like a chip,
it definitely doesn't have the texture of a chip.
It's a lot tougher I'd say. Because it's fishy, so...
- I'm scared.
- I like it , no, I like it.
- It doesn't sound - That sounds amazing
- appetizing but- oh really?
- It sounds amazing to me.
- Okay.
- Fish jerky? I mean let's do it.
- It's got a little spicy flakes on there too.
- Have you heard of chicharrones?
- I have, I have.
- Because I feel like, yeah.
- I have.
- It's pork skin though, right?
- Pork skin, correct.
- Okay, I'm nervous about that.
- If you find out what it is,
sometimes people are turned off by it.
- I think I know what it is, is it, pork rinds?
- Boop.
- Oh my gosh.
- Ready?
- This is something like I've never experienced.
- It's very peppery.
Mm, I like that.
Is that a little too weird for you, or?
- It's really chewy.
- Do you like the taste?
- I do like the taste. I would love
to have these if I were like going
camping or something like that.
- Yeah.
- This is like, this is like a sweetness going on,
a little spiciness going on.
- Okay.
- Yeah it takes some time.
- Just think happy thoughts.
- It's just chips.
- Pretty much.
- But I can't get the image out of like
the pork skin out of my head so.
But it's okay.
- Eat past it.
- You've got to just eat past it.
- This is really good. I really enjoy this.
- I'm a, I'm going to, get off some of this cause uh...
- Very peppery too.
I've definitely had similar snacks like this
I feel like in Southeast Asia.
Maybe it's the same thing,
maybe it's the same thing. I feel like-
- Probably.
- I already know what that is.
This is just too, too new for me
and I'm just not ready to commit yet.
- I'm sorry but I grew up with this, and I just can't...
- This is definitely...
- I just can't give it up.
- I feel like I could Mexican this up really quick.
- We could get a taco and then put some of that
and then some of these like crinkled up.
- Give it like a crunchy flavor.
- Ooh.
- This one is saving my from the dried fish.
- Is this really that weird to you?
- I don't know why I'm okay with other kind of jerkies-
- Jerkies but not fish?
- Like, but fish for some reason it's just like.
- Maybe it's the smell.
- More power to you though for
being able to conquer that.
It's almost like I respect you more.
- I mean I love this too, but you know
for the sake of culture exchange,
I guess I'll prefer this more usually than this.
I do like the crunchy aspect of it, I don't know.
I don't want to sleep on this.
This is really good too.
- Korean and Mexican food are not that different, I think.
- Yeah, yeah.
- They're similar.
- This could be like the, like our, kind of like,
they're thinking in like the same boat.
- They're like cousins of the same.
- Yeah exactly.
- Each snack kind of had, like a very similar vibe.
- All the snacks kind of shared
the same principles, I guess.
Because everyone likes savory stuff,
everyone likes like fatty stuff,
everyone likes sweet stuff.
It's just like your different cultures
like, slight spin on it.
- I guess the moral that I'm taking
from this experience is like,
don't be afraid to try new things.
- The fish jerky. I need more time with that.
Like, I want to try it again, but there's like something
I want with it rather than just eat it by itself.
- You were bold to try it though.
- Yeah. - Yeah.
(upbeat jazz music)