$1 USA STREET FOOD!! Eating LA’s FILIPINO TOWN!! (w/ Mark Wiens)

we've been cooking for 30 seconds it's a complete disaster already what happened mark it was going so well we are headed to filipino town it's legitimately called filipino town this is a section of la they've got tons of filipino restaurants it's been a long time since i've been the philippines hopefully i'll get to go soon but you know the kovit thing i'd love to get back to the philippines but for now i'm going to be experiencing some filipino food here in the usa [Music] today i'm on a mission to explore la street food scene with the one and only mark wiens that means soon we'll be headed to this city's famous filipino town but first i'm meeting mark to do a video for his channel at san pedro fish market i have arrived i'm looking out for one mark wiens this is great there's like a ton of huge boats here seafood restaurants we're definitely gonna be eating fish oh this one looks cool guys look how cool this fish [Music] and the search continues for marcus venus where is he oh no i found him i found mark in the wild guys look he's doing a video what this is outrageous mark said we're doing a collab and he's behind me making a video alone does that sound like a collab bro i thought we're doing a collab he's doing a video alone it looks like how you doing what's up man wow that's huge hold on i could use this as a pillow at night that is wild time to eat with mark wiens and in my video after that you're in my whole video oh cool okay mark has filmed all of the cooking we're gonna eat in a second i want to show it to you guys you're gonna have some satisfaction but it's march video it's technically his property i shouldn't all right let me show you really quick oh and we have finished shooting with mark wiens that was awesome and actually i'm a little worried because i'm a little full i ate a lot of seafood and now we need to do another whole video i'm meeting mark there soon we're gonna test his stomach how much can this man really eat he already ate breakfast before the seafood it's gonna be a challenge for me i'm feeling stuffed but i think he can handle it let's see [Music] boom okay we have made it to our first location here with mark wiens mark how you doing are you too full never too full one of my favorite things about la is all the different kind of cultures that you'll find in these little boroughs and little pockets of the city so there's korea town there's a place with japanese folks thai town there's thai town so right now we've come to filipino town is this the historic filipino town that's right oh cool so i've been to the philippines maybe five different times probably three of those were for shooting how many times have you been to the philippines i want to say three the first time that i went to the philippines was before i started making videos back in 2008 and maybe i wasn't really making videos and i was just taking photos and vlogging i remember that because i saw your blog on the one day old chick it's one of the first things i had and you were one of the only people who documented it oh man what a snack today is going to be kind of a greatest hits enough card top let's head to the restaurant let's go [Music] okay we are inside of chibok's restaurant by the way i apologize for putting you on my second channel oh good i mean you are first channel material no doubt i just don't have my first channel team with me here today i have a gopro so that's all we're using this is like a totally unexpected actually we didn't even know each of us was in l.a at the time no the menu's right here there's a couple things i want to point out and i want to see if you know these foods and if you tried these foods in the philippines okay first is cc oh yeah what is it describe it to me pig face chopped up comes flaming hot sizzling on a hot tree or eating some face today besides that right here crispy hot dog 26 bucks do you know what that is the pork like the pork leg okay here it's fried for like 20 minutes and we're talking deep fried leg it's deep fried we're talking like a huge portion of leg that's like a table centerpiece right there yeah exactly and then the last thing we're going to get here is oh i know that dish i bet you experienced this when you went to the philippines everyone's saying you have to try dinuguan right oh yeah blood [Music] coagulated blood into this amazingly rich delicious sauce and the sauce they cook all the organs the blood is mixed with all of that but like the blood holds it together yes exactly so i'm gonna head into the kitchen and we're gonna eat that real soon awesome right now i'm in the kitchen with jojo you are the owner yes how long have you had this place ah four years what do you want to make first uh i already cooked boiling for four hours oh wait so how long has that been dried oh it's gonna be great it's already 20 minutes it's gonna get all hacked up into pieces i can't believe it's been frying for 20 minutes [Music] we have our first course right here crispy patta very crispy and then here this is actually called crispy enough they've got some pork belly that they've fried up and then they put the de nugu one on top of that i think we should start with the noodle you can see those organs making up the sauce but just giant nuggets of crispy eggs huge pieces [Music] so good wow it's so heavy yeah right it's interesting it's like these two elements really need each other the pork belly is so fried up almost like a little dry the nuku one's almost like uh it just adds so much like moisture and lubrication to the dish smoking room really impressed with these organs super clean and a little bit of vinegar in there too yep i noticed that as well i love the vinegar they use it in lavender there's so many different dishes let's jump over to here all right so this is awesome this is the one i said 26 it's been boiled for four hours wow all the fat for yeah before frying wow it really like breaks down the inside and then the outside is super crispy [Music] crispy fatty on the inside crispy on the outside you got that gooey like fat mixture i think we should do but this is a soy sauce but of course this is philippines so mix it with some vinegar too i believe cheers [Music] this is one of my absolute favorite filipino foods when i discovered this i was like no way this is awesome [Music] every part of it is glorified the skin fat meat even there's no hard spices or something to cover up the flavor of the pig it's just that dipping sauce that just kind of complements it again it just balances it out all right from here we have a second appetizer i thought we're just going to have cc but they prepared something gigantic for us i'm going to go get it now it's gigantic back in the kitchen right now we are about to make some cc now is this the pig face no it's a pork butt where's the pig face right here right here you can't even tell when it's cut up little pieces of pig face [Music] this is almost ready last step coming up first a little bit of butter oh there we go [Music] oh an egg on top and what is that tituran this is the cc in case you are worried there is plenty of pig face inside of here oh we gotta mix it in now the egg it might be piggier in there too like this to me that's picking the cartilage inside should be pig this is so much talk about portions like squeeze on that calamansi for the finishing touch so much juice we're gonna need that the smells coming off here are awesome it's a little bit sour smoky smokey yeah and there's a little bit of that wok flavor because he hits it in the wok first do they call it wake in the philippines if i call it something else like uh i can't think of a good joke that's not offensive all right [Music] a great mix of heavy and sour i think for so long in my life i didn't understand citrus and its purpose and i just always thought like oh i don't want my food to be lemony but when you mix it appropriately it just enhances the food it makes it more dynamic and that's what it's doing here the best part of cc has to be well first when it comes to your table and it's sizzling it's always very exciting but second is the mix of random textures from here oh this could be a mess mark we have so much food to try okay let me just tell you what's going on come here i came in here the other day to ask permission to shoot here i asked for these three foods we came here he's made like six foods and one of them is the size of my thigh it's huge ready ready chef okay you've made the cc there's one more big surprise i was not expecting this today there's a giant log of meat behind us what is this they call it is this something invented in cebu oh yeah so it's like a lechon boat no bones no bones it's boneless they cook for enough hours in know then to crisp the skin also they put it garlic lemongrass and green onions inside of the pork butt what an amazing treat amazing gift thank you so much chef i can't wait to try this out okay it's gonna blow mark's mind you're gonna have little pieces of mark's mind all over your restaurant walls is that okay okay okay [Music] second time today you've pulled the muscle yeah with food [Music] look at this oh this is beautiful it's awesome right yeah they've outdone themselves an entire belly of a pig wrapped around delicious spices [Music] oh wow wow they're so rich and delicious that's so built in your mouth i gotta say this is some of the best filipino food i've ever had yeah this guy took filipino food i already liked and just elevated it remarkable skin [Music] it feels like you're crunching on glass christmas unpleasant actually the skin is the best part of any the child everyone knows that and here it is it's very satisfying it's so unbelievably rich oh yeah so they have some vinegar here to the rescue vinaigrette [Music] that's delicious wow i'm really impressed and not just because jojo is standing right behind the camera watching every word we say i'm impressed because the food is absolutely stunningly really without a doubt some of the best filipino food i've had mark i'm not gonna fill you up too much more but there's another spot here in la that you just wouldn't believe this was like you ready ready let's go we are at our second and final location behind us can i tell you a secret please when i'm not sure if i can get permission especially when shooting with you i come to the restaurant i say hi i'm the manager for mark wiens and he would love to shoot here he's very famous and uh they said yes if i said my name probably wouldn't work but it worked i dropped your name and here we are dollar hits [Music] do you know the contest so you get your skewers and then you actually grill them yourself that's right and there's a ton to choose from and every skewer is one dollar let's go inside right now and see what they have absolutely awesome cool we are headed in and that oh that says pull that's actually my bad [Music] oh wow let's just do a quick tour first of all pork blood oh that's something you can get at nobu yeah i don't think it's that widely available in the united states have you had the pork blood there in philippines yeah yeah oh this is a nice one right here chicken bud lemon do you know how to say this one ah i know manok means chicken so i guess frank no means chicken feet chicken barbecue pork beers pork barbecue and then right here pork intestine one of the really popular famous foods in the philippines for street food especially is east south oh yeah man one of the best and so eso can be anything intestinal i believe i think from here we just load up get a bunch of different stuff and start grilling let's do it getting some pork blood skewers or liver chicken hearts oh we have to try chicken butt what a dream to eat chicken butt and mark wiens i'm gonna choose you the biggest butt i got you sonny i got you i like big chicken bun let's get pork here yeah we gotta have ears ears are one of the great pieces of the pig let's get pork intestine it looks like if you move over to this section of the buffet line it gets to kind of like the hot doggy things there's quail eggs which are awesome quite like the great street foods of the philippines right there quite quick so let's get through those sir do you have iso oh yes thank you oh yeah sure oh so you put barbecue sauce okay put barbecue all over the whole thing we have our skewers here time to go grill this is gonna be our private grill i mean all the grills are kind of shared with your neighbors and whoever's around you right now it's getting doused with kerosene or something [Music] we're about to start eating because we have all of our skewers the owner is here she is wild and she's absolutely stoked that we're here today is not tuesday welcome to another kids to everybody over there our famous sonny and our friends did you call me food ranger hello ranger sonny andy's a ranger [Music] [Laughter] thank you so much we can't wait to eat thank you so much honey thank you mike [Laughter] and we have our food right here the thing is i think everything's basically cooked already so you can't really go wrong we put it on the fire we're just trying to heat it up and maybe add a little char [Music] oh oh no man down we've been cooking for 30 seconds it's a complete disaster already what happened mark it was going so well your cinematic footage caused us to burn something i know we're trying to get nice shots we got to put some of these down oh the intestines perfect they're foaming up turns out it's because the pork intestines are so fatty they were just dripping fat that started on fire but mark took control mark is quite the pit master here because this looks great [Applause] you can see the intestines here that you saw just starting to perfectly caramelize that's what you want you don't want to burn them but you just want that beautiful caramelized smokiness actually used to for about a year six months we sold satay on the street in bangkok really yeah how many years ago was that 12 years ago i would be like flipping the fistfuls of them on the grill exactly like this how much money could you make in a day i don't know it was for ying's mom i was helping i was doing the grilling yeah and then how much money do you make a day now um no i'm just kidding forty five dollars okay so about the same as back then okay so we have all of our grilling here you gotta say well done uh from a few charcoal yeah that's what i mean i mean actually it's very well done yeah it's very cooked where do we start i think we should start with blood here we're in the usa right now i know you've had blood in like every country have you had blood in the usa probably not i think not yeah come to think of it it might be the first time so i'm going to give it a dip and vinegar yeah vinegar that was a big one i could probably take them two bites what i didn't realize the first time because they like season the blood makes it a little bit savory it's not like a crumbly texture as opposed to chicken or duck blood which is more silky this is more crumbly yeah we'll try a few more things we're probably not going to try every single thing what is speaking to you it rains supreme of all the street food of the philippines on skewers it was wonderful what is inside every time i eat this i love it and i'm freaked out at the same time there's a little creaminess that squeezes out what is that and every time i'm like what what does chicken eat [Music] this is stuff you can't find in a mainstream grocery store here and it's so interesting because i went to a really famous place that makes sausage near new orleans they make andouille sausage and they make one with blood and it's really difficult for them to get approval for the fda to say like okay you can collect blood in this way and we'll consider it high chennai the point is it's really hard for them to collect these type of more odd or unusual cuts in the u.s just because of all the laws around health and hygiene yeah for sure but ears ears are no problem that's good beers are awesome and they really have prepared this before it even got to the grill i would say it's probably been boiled for an hour at least and so there's that white piece of cartilage in the middle that's just kind of snapping it's not really fatty it's more of like that collageny kind of gelatinous this gelatinousness i couldn't have said it better myself actually i couldn't even repeat what you just said to the chili's too oh all right fine oh wait i thought this was a carrot oh yeah that's a spicy carrot i think we should try one more what do you want to try next parts oh you try hard i'm going to try quite quick okay i've never had this grilled how many times they're deep fried aren't they yeah it's just deep fried i love hearts chicken hearts are such a great thing like little bouncy balls they're so dense right all right i will do it too then it's not a chili that's a carrot oh yeah it's okay thumbs up or thumbs down yeah big thumbs up for me i think if i live in l.a and people come visit me i would absolutely bring him here it's a great taste of the philippines and like street food style right here in norway like i was mentioning to you one of the great things about la is just the fact that elsewhere in america you would find an ethnic cuisine with the same 15 dishes over and over again you come to la you find like specific dishes regional food regional food exactly and that's what's so amazing she's crushing it yeah it's so cool i think it's mostly because of our mcn but the food's good too boom guys that is the end of the video you can go to mark's channel at mark wiens on youtube we also did a video together there where we ate a bunch of seafood i hope you enjoyed this video a big thank you to mark for joining me until next time for sure take care that is it for this one guys i will see you next time mark together let's do it peace that was a fun day yeah take care bud

Channel: More Best Ever Food Review Show

Views: 5,743,536

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Id: FuC8KkxNdbY

Length: 18min 35sec (1115 seconds)

Published: Sat Nov 27 2021