- There's gonna be two parts of my life.
The before I ate this taco,
and the after I ate this taco.
I can almost guarantee that after I eat it,
it's gonna be a better life.
(upbeat music)
We're here in New York on a cold, gray day.
The Garret East is a bar that isn't actually even open
for the day yet, but in the back,
it has a hidden taco place that I can't wait to find.
Let's get to the bottom of this.
I hear you guys have tacos somewhere around here?
It looks like nothing though.
I don't see tacos.
- Yeah, we do.
I'm Grant, nice to meet you.
- Hi Grant, I'm Philip.
- Welcome to Garret East.
We're actually closed right now,
but I've put something aside for you guys.
- Oh, very exciting, put something aside.
- Little bit of Mezcal, orange wedges,
some of the corn that Duval uses for street corn
in the back.
The key to drinking Mezcal is sip, don't shoot
kind of thing.
You're gonna be like,
"Oh, that's kind of intense," right?
- Yeah.
- Then you start to get some of those tropical notes
and the esters.
- So where are the tacos?
- Just back there.
- Okay, great, thanks so much.
- You got it.
(upbeat music)
- Is this is?
Is this tacos?
Hey, hi, are we making tacos back here?
- Yes, we are. - Okay.
It's such a quiet little space back here.
Do you get lonely?
- Yes.
- I'm really excited to make some tacos.
How do you get these on?
- Our masa's made, 100% of corn.
This is a little bit more elastic
than the regular one,
because it's fresh.
This is the tortilla press.
- Push that there, right?
And then this comes over the top?
I'm very excited to see.
Look at that.
- You take off the paper,
and then you're gonna let one side
of the tortilla cook first.
If they don't pop,
they are not ready.
That's what my grandma used to say.
- My grandmother was a secret alcoholic
who hid beer cans all throughout her bedroom.
Whoa!
- [Yuval] So this is the inner side
and this is the outer side.
- But how do you know which one's which?
- Oh, to know, you have to be Mexican.
- [Philip] Seeing this process, seeing them like this,
I feel like I've never actually had a real tortilla before.
- That's the reason why Mexican food
used to suck in the United States,
but now you're getting the real stuff.
We're gonna start with a New York steak taco.
Little bit of a sear,
and then finish it in the oven.
That is it.
- [Philip] This is a really fancy stove,
first of all.
It's an induction stove.
- [Yuval] The only thing that I actually know
is that if you go up to 12, it's too much.
- I purposely did not eat lunch,
and like, everything is working right now.
- While we're waiting for the steak to cook,
we're gonna do the burrata taco.
We started with the idea of putting burrata with tomatillos,
because one is cheesy, the other one is sharp
and it works.
The first thing, the tomatillo cream that we make
every single day.
It has to be made fresh.
Then we use a two ounce burrata.
- What?
That's insane, that's just like the meat of the taco
is a giant cheese ball.
- Everybody loves a burrata.
And some corn, of course,
just a little bit of micro cilantro,
and we are ready to go.
So the steak is ready.
First we put the salsa.
So it's just crushed tomatoes, crushed jalapenos,
onions and garlic.
And then we just put the steak on top.
This is grilled onions.
Just finish it with a little bit of cilantro.
- This is amazingly beautiful.
I think you're an amazing human being,
and I love you.
All right, I guess we get to eat them now.
All right, so we've got everything.
We've got our steak taco, we've got our burrato taco,
we've got three different kinds of corn, and here we go.
Mmmm!
With your traditional street corn,
you're eating it off the cob, you've got that spiciness,
you get the sauce.
But this has so many different textures.
This is a great side.
I almost feel bad for these tacos,
because the side itself is so good.
But, we've gotta eat these tacos!
I made this tortilla with my own hands.
All it own, it's gonna be great.
The tortilla's great, the steak is gonna be great,
but it's when you combine them all together
that you have the perfect party that just
is in your mouth, having such a good time.
Maybe it was false take, let's do one more.
It just got better after the second bite.
It's all over my face, I can tell.
I don't care.
There's gonna be two parts of my life.
The before I ate this taco and the after I ate this taco.
And I can almost guarantee that after I eat it,
it's gonna be a better life.
So let's see what happens.
It tried to pop out of the top, it was like,
"No, I don't wanna be eaten, because I know I'm so good."
This is it, this is everything.
I don't even need the steak any more,
because the burrata cheese is so good.
It may also be in my beard a little bit.
We're just saving that for later, don't worry.
You gotta check it out.
If you're ever in the area, come done.
Be sure to like and subscribe,
and we'll find more hidden restaurants and secret menus
in the future.
See ya next time.