- Oh, ooh.
- Oh, my God. I am so sorry. Aw, Ben, this is why I
can't have nice things. (knives swooshing) (cash register dinging) (funky base music) - [Josh] Yeah, two Mexican pizzas, please. - Okay.
- You don't wanna beverage? - Do you want a beverage?
- Okay, it's gonna be 10.05.
- Well, I mean, what, are we gonna just eat some dry ass pizza? - Well, I'm sorry, wait, wait, wait, hold on one second, one second, what? Can we go ahead and do
one Blue Raspberry Freeze. - [Taco Bell Employee]
A Blue Raspberry Freeze. - [Josh] Yeah, and then can we do one Electric Blue Raspberry Freeze? - Yes. - Okay, so these can go one
of two ways when you open 'em, they could be perfectly formed, or everything could be
just completely slid off and stuck to the side of the box. - Ooh, kid of slide-y.
- Not bad. - [Emily] They were like, "No tomatoes on this side, please." - My favorite thing, the
color of Taco Bell's tomatoes, it's like a millennial
pink, they're not red, they're never quite ripe ever. I don't know where they get 'em from, so. - You want me to fire sauce 'em? - Yeah, yeah, just give me a
liberal squirt over the top. Yeah, that's nice. Okay, so you've never
had one of these, right? - I have not. - Which is shocking because you are self-professed garbage aficionado. - Yes, yes.
- Yeah. It was a tostada shell on the bottom, then there's just a schmear of bean paste and then a schmear of meat paste. - So no cheese on the inside,
only cheese on the top? - Correct and then the top, they literally just call
it Mexican Pizza Sauce, that is its own sauce that
has existed since 1988, which is when they debuted this, so this is the OG innovative
menu item from Taco Bell, before the Crunchwrap,
before the Double-Decker, Gorditas, all that. - My mouth is so wet right now. - I've been wet since we pulled through that drive-through, girl.
- (laughing) - So yeah, and then there's. - Oh, wow.
- Oh, God. If you weren't wet before, okay. - Ready?
- Yeah, dig in. - Oh, God dang. Gave you a nice little
sauce mustache there. The first thing I'm
getting into is the cheese, that is a lot of cheese on the top. - It almost tastes nostalgic because Taco Bell doesn't
have a lot of things that still taste like this. Now, the funny thing about this, what Mexican food item
is this supposed to be? 'Cause a taco's a taco,
a burrito's a burrito, gordita is a real regional
Mexican food item, but this, they're just
calling a Mexican Pizza. So I have this theory that
the Taco Bell Mexican Pizza is actually based off
of the Oaxacan tlayuda. - Did my face look like I knew what Oaxacan was when you said it? 'Cause I was trying really hard. I was like, "Ooh, yeah, definitely "know what that is." - You gave some active listening cues, so I kind of thought you did. It's a state in Mexico and they've kept a lot of pre-Hispanic, pre-colonized traditions. - Oh, cool.
- Yeah. - So I'm assuming you're gonna
know how to make this fancy. What are you gonna do to it, you think? - I mean, first step's first, we should probably just put
some liquor in those slushees. - (laughing)
- Second step's second. I'm just saying what
we're all thinking, right? - Yeah. - Second step's second, we're actually gonna go to my
favorite Oaxacan restaurant in Los Angeles, it's called Guelaguetza. And we're gonna hang
out with Bricia Lopez. She actually just wrote a
cookbook all about Oaxacan food. And so we're gonna try and recreate this, but using legit ingredients from Oaxaca. We're gonna get some
tlayuda tortillas from them. And if I had to guess, I know they serve a lotta mezcal there, so we can probably make that happen. (upbeat music) - [Josh] How you doing, I'm Josh. - Hi Josh, great to meet you.
- What have we got for lunch, today? - No, I don't know. - Javier, what up, dude?
- What's up, man. - I'm Emily.
- I'm Bricia, nice to meet you guys.
- So can you tell me a little about Oaxacan food for people who aren't familiar? - It's got the oldest remnants of corn, of tomato, of a lotta different herbs, wild herbs that only grow in Oaxaca, chilies that only grow in Oaxaca, a lotta spices that are only found there. - It's maintained its indigenous flavors more than other states. - One of our reasons for being here is also because Taco Bell. It's a lot of people's first kind of taste of what Mexican food is in America. You said you visited every
state in Mexico, right? - Almost every state, yeah. - Almost, you'll get there one day, man. But Taco Bell's original hard shell taco, it's basically a taco dorado, right? And then Taco Bell also uses
the terms gordita and chalupa, which are both regional dishes. And so I have this theory that the Mexican Pizza at Taco Bell is based off of a tlayuda. Have you ever had a Mexican pizza? - I'm gonna out myself. Listen, when I came into this
country, I was 10 years old and I loved me some Taco Bell. - We'd love to learn how to
make a tlayuda or something. - Well, you're definitely
in the right place if you wanna make a legit Mexican pizza. - Well, we're gonna try
and add like $300 worth of other ingredients to one. (laughing) - Let's do it.
- So it's gonna get a little weird. We have a little tradition on this show where we like to drink hard liquor. We may have to get to some mezcal, later. - Oh, I will 100% drink mezcal with you. - Aye.
- Oh, that'd be fantastic. - Mezcal, especially
when you're in Oaxaca, you do drink it all day, everyday. - Don't worry, I'm from Nashville, drinking all day is acceptable. (laughing) And congratulations on
your book and everything. - Right, so that's what you not wanna do. I said we wouldn't take shots. - Oh, I really misunderstood that, you should probably line it back up. - Totally fine.
- Yeah. - Right now, we're gonna go, like we'd just have this with us and we can just drink it
throughout walking after this. - Yeah, that sounds doable.
- Fire. This is tortilla tlayuda. This one is made in Oaxaca and we ship it. - The Chamapagne of tortillas, interesting.
- Correct, exactly, exactly. - What makes it different,
the way that you make it? - So the way, if you touch it, this is corn and a lotta
people get tripped out at the fact that you have
such a huge corn tortilla. - Yeah.
- This is called asiento. It's basically a pork fat reduction if you wanna be fancy about it. - That was nickname in high school. (laughing) - Okay, so now, we're
moving onto the bean paste. We do have this recipe in the book, you guys are gonna love it. You're never gonna wanna have
regular beans ever again. Then after this, it just becomes toppings. A traditional tlayuda
will have some cabbage. - Okay.
- That's very traditional in the streets of Oaxaca. Then we move to our favorite
thing here at the restaurant, our Oaxaca cheese, our
Oaxaca string cheese. So if you can see, this
has been already stringed. - [Josh] Can we just grab some of that?
- It's so stringy. - [Josh] We didn't eat. - This is what's gonna melt, it's gonna be crispy and fatty
and the flavor of the beans, the beans also take us
a very long time to make 'cause we make everything from scratch. We'll put chorizo on
top of this one because I just love our chorizo.
- That is my favorite. - The chorizo looks like Wilma's necklace from The Flintstones. - Totally.
And now, I wanna wear it. - [Bricia] These are just chile de arbol. - (gasping)
- That is gorgeous. - That's not the way, but this is the way that I would make my own.
- Pretty. - [Brecia] Uh, do you wanna go sit down? - [Josh] Yeah, can we? Ben, do you want us to eat it here? - What?
- Oh. (screaming)
- Oh, my God. I am so sorry.
- (laughing) - Aw, Ben, this is why I
can't have nice things. - [Emily] Let's eat that part, look that one's good. - Can I just, uh. - You guys are cut off, you
guys are cut off from mezcal. - We should have more
mezcal though, right? - [Josh] Brecia, thank you
so much for the hospitality. We can't apologize enough. We'll pay for damages, Ben has the credit card, just hit him up. - Before you leave, I wanted
to send these for you. Please be careful, don't drop these. - Maybe give 'em to her, at this point. - Don't drop them. - Thank you, I appreciate this honor.
- Handle with care. I don't want you to break 'em, this is gonna be the base for
your perfect Oaxacan pizza. - Can I still come back
for brunch or am I banned? - I don't know, let me
think about that, okay? I mean, ugh. - Time heals all wounds. All right, so we have all
the ingredients laid out for our fancy Mexican pizza. We got the two that
survive tlayuda tortillas that we got from Guelaguetza. - That survived. - That survived. And then here is gonna be
the meat portion, right? So we're actually do
a play on the barbacoa that they make at Guelaguetza. We have the recipe from the cookbook that we're gonna play with, fancify a little bit. So we got wagyu oxtails here. - Okay.
- And then we got some wagyu Korean cut short ribs there. - Do you ever wanna just spank the meat? - You can spank the meat. (thudding) - Ow, none of them are
spankable, they're hard. - Spank the hard meat, so
we got beans, right here. That's gonna be for our bean paste. It's a really big thing. Wagyu to black bean paste, so we got three different
heirloom black beans, but the next thing, pizza sauce. We're actually gonna
be making a mole negro that's from the Oaxacan cookbook as well, but again, we're gonna
fancify it a little bit. So that's why we got
all these chilies here. Another big thing in Oaxacan cooking are hojas de aguacate,
or dried avocado leaves. I already ate some. - You just ate leaves? - Yeah, why not? - What are you, a dinosaur?
- 'Cause we're in the kitchen. We have this unprocessed
Oaxacan chocolate. - Whoa.
- There's actually no dairy in it, whatsoever. That's really tasty, that's
awesome, that's going with those chilies.
- That looks cool. - And then we are putting some
Oaxacan string cheese on top. If you see it, you pick it up. Get it, get it, get it in your
mouth, get it, just get it. - Okay, I can't tell if I was
impersonating a fish or a cat. - I thought it was a duck. And then we have to make the asiento, which if you remember,
Brecia was talking about, you schmear the lard paste
on top of the tortilla. - Right, I remember that. - So what we're gonna do is, we're gonna take some of the
trimmings from our oxtail, then we're gonna render that down with beef tallow and duck fat. Oh, we have one more surprise. Of course, we gotta get some mezcal going. mezcal was a big part of our experience. - Huge part.
- Undeniable. It's on camera.
- It's very important to the pizza. - I got it 'cause it's got a
whole scorpion in the bottom. - I bet you're gonna make us eat that. - So as we learn in the Oaxacan tradition, it's very important not to shoot mezcal, but rather to sip it. So I figured we could just pour it right in our Taco Bell Freezes. - Yes, problem is solved. - Let's play with some fire. - Okay. I was just wondering if doing this, can I touch my eyes? - Yeah, you're gonna
wanna touch your eyes. Gets you all rilled up,
goes well with the mezcal. - I feel like you're being sarcastic.
- Start burning a little bit. - And I really need you to
tell me the truth, right now. - No, don't touch your eyes after you've touched the peppers. - Okay, thank you. - And then you're now gonna pour. - I almost touched my eyes, oh, my God. - Let's say seven shots
of mezcal in there. You're gonna soak the chilies in mezcal, get 'em all infused and
we're gonna blend that into our marinade, so we should get some of that smokiness from the mezcal. - Seven standard shots or
seven our version of a shot? Seven shots of mezcal. (mezcal trickling) - [Josh] This isn't in the cookbook. - Okay.
- But this is a common technique in barbacoa where you'll actually
layer oranges on the bottom and then the oranges are
gonna perfume all the meat at the base.
- Wow, that's really pretty. - While those are softening, we're gonna get our other
ingredients for the spice mixture that's gonna marinate the meat into there. So we got some onions, we got garlic, we got black peppercorn,
we got cumin, we got this. - What is that? - Uh, it's oregano, it's what
they sell you at your school. - Oh, oh.
- In bags. - (laughing) - All right, so we're gonna put
some avocado leaves in there and then some bay leaves and then this is all gonna get blended up with those chilies. - Cool, what are you gonna do
with all the boiled mezcal? Will it soup? - And I'm gonna take some of this mezcal right there.
- Ooh, okay. - And then pour it in there. And this is actually gonna
create the base of our sauce. - This looks like what they bottle and sell for $50 at PureOne. - So we're gonna go
ahead and blend that up. - Can you turn that off?
- What? No, yeah, oh, yeah, yeah,
definitely turn that off. - Okay, how do I do it? - Uh, there's a button.
- I don't know. - Oh, yeah, it's a new stove. - This is a new age technology stove.
- In the new Mythical Kitchen. We don't know where anything in here is, we don't know how to work anything. - Oh.
- You hit the button that says, "Off." - Oh.
- Yeah. Just gotta put your raw hands. Your raw hands, your bare hands. Put your raw hands on the bare meat, get the bare meat in the pot. (clapping) Let's go. - What did you just say?
- I don't know, I don't know, but I'll do everything around here.
- Everyone's gonna think you have bear meat now. - Yeah, give like a good liberal showering of salt all over that. - [Emily] Uh. - [Josh] Uh, more liberal. Like eight times as liberal. - (laughing) I feel like
the opposite of Salt Bae, or am I just Salt Dave? I put the salt on the beef. - Uh, and then we're
gonna go ahead and take that spice mixture over there and then. - Toss it with the tongs? - You know my instinct
is to go in there with my own hands.
- Toss with the tongs, the tongs, the tongs. - That was Kid Rock's Bawitdaba? - But toss with the tongs. - [Josh] With toss with the tongs. That's really good, are we
gonna get demonetized for that? ♪ Toss with the tongs, the
tongs, the tongs, diggy. ♪ (pleasant lounge music) - All right, that's
looking nice and tossed. - Okay.
- And then, we're gonna seal this up and then we are going
to put this in the oven at 350 for about three hours, until it's just all nice
and tender and it's ready. So I'm gonna go ahead
and take this duck fat and I'm just gonna get a big scoop of it, for my beans, going. I'm gonna give 'em some fat. And then you're gonna
start making asiento, which is that unrefined pork lard paste, except we're gonna be
using duck fat, tallow and then some that wagyu beef fat. While you're doing that, garlic, that's gonna play with
the beans side plate. (sizzling) Oh, yeah, oh, it's gonna splutter out, yeah, yeah.
- Oh, no. - Wait, you know what's good
for hot sputtering duck fat, is the new Mythical Kitchen Towel, you're burning a little bit. - Oh, thank you.
- Available on mythical.store, boom, merch. - Ah.
- (laughing) - [Emily] (screaming) - Oh, no, okay, well, sometimes, you start
talking about Kid Rock and you get your pan really hot and then you forget that it's hot. I'm taking some onions that are quartered and then those are gonna stay in there, they're gonna stay whole, so it's just gonna perfume all the beans. - I opened a jar. - I'm so proud of you. - Thank you.
- You're practically an Iron Chef. - (laughing) I hate you. - Then we're taking epazote leaves. Here, smell that, it smells nice and medicinal, kinda bitter. - I only smell onion hands. - Yeah, I got a lotta duck
fat that's burning in my face. So that's what I'm smelling. All right, so we have all
our onions, chipotles, garlic, epazote, avocado
leaves and duck fat in there. And then, now, we're gonna add all of our beans.
- (grunting) - [Josh] And we're just gonna guesstimate, we want about a pound, let's
put 'em back on the heap, see what happens. - I know what's gonna happen. - Well, just have an open mind. We're gonna put the wagyu fat in there. I don't like to add salt
to beans until the end. We need to put water in that and we're just gonna shut the lid. Wait, wait, wait. Which one of us is good with lids? - I'm usually unable to open them, you're unable to close them. - Where's the towel, Where's the towel?
- There's some ridges, there's ridges, there's a ridge. (lid clanking) (lid shunting) (electronic beeping) - It makes a little noise. All right, we gotta blend up some fat. This seems dangerous. Yeah, great, uh, ah, that's normal. - Are we gonna eat plastic? - Uh, yeah, so now, we're gonna go ahead and we're gonna take our chicharrones and we're gonna crumble 'em up in there. Now, we're doing it this way.
- (laughing) So then, yeah, you're gonna
go ahead and you're gonna boil your Vitamix with hot oil and
hopefully it doesn't burn you. - Wait, wait, wait. - No, no, Emily, we gotta commit. Okay, oh, God, oh, God. - The lid doesn't look totally on there.
- It's fine, just chill. (blender grinding) And none of us are burnt. (slapping)
Boom. - Uh, I need a drink. - Yours was.
- That's yours. - Oh, what, okay. (flames hissing) - So Brecia said that fire is super endemic to
Oaxacan cooking, right? She would probably use
a wooden burning grill, as they would in Oaxacan, we don't have that in here. But I do got this blowtorch that I stole from Mike, the art director, so we're gonna use that
to make some sauces. (flames hissing)
So I'm just gonna go ahead and char these. - Whoa, they look so cool. So do I push this button? - Yeah, push the button, point the fire at the vegetables. (flames hissing) Hot, we're gonna go ahead and take this and pop it in the oven. We're just gonna let that
rest for about 10 mins and then, in the meantime. (slurping) We got all this mezcal
chili liquor in there. I wanna put some of this
in the salsa, I don't why. - Okay. - [Josh] Just like. - (yelling) (laughing) - That should be really good. So I'm gonna go ahead and
put some salt into this and then I'm also going to use some of this Oaxacan
cinnamon scented chocolate. This is actually really good, try it? - Yeah.
- Gonna stream in some vinegar for some acid and then we're gonna blend this up, see how this tastes, then get onto that. (blender grinding) Uh, Nicole, spoon me. - Ah, did you catch it? - That was sweet. Oh, that's getting there. Need a little water. Uh, Emily. Hold it down?
- What. All right, my dog and my little sister were on the front porch and there was a peeping
Tom in the neighborhood. No one could catch him. And then my dog, who never
barks, started barking and there we he was. He was in our front yard
and my little sister was on the front porch. And he barked and then he ran away. He was a good dog. - I'm back, did ya' talk
about anything weird or just normal cooking stuff? - Normal cooking stuff. I wanna lipstick in that color. - That's gonna burn, I've
done this before as a bit, like 20 minutes later, it just keeps burning.
- Is it a good color though? (lips smacking) Ooh, no, it's not too hot. Yeah, it's good.
- It's spicy, right? - It is spicy.
- So we get the smoke in the mezcal, so now, we're just gonna put a stick blender in there. (blender grinding) - Ooh, that's a pretty color. - Yeah, it's kind of unnerving. It's actually really nice. A lot of good acid, a
little touch of sweetness, you get the onion in there. So this gonna go into our mole negro, which we're gonna serve as
our Mexican pizza sauce. So we're gonna fry the chilies, that is really going to start expressing all of the flavor inside them. So piloncillo is boiled cane juice that has been unrefined. So it's essentially just
like a brick of sugar. So we're gonna take that and we're actually just gonna scrape. - I bet a horse would really like that. - Yeah? - Yeah.
- All right, take that chocolate, crumble it up, put it in the chicken sauce, so just let that soften.
- Crumble it up? - So we've got a lot to get through.
- Have you seen Chocolat? - No, I've never seen
Chocolat, is it good? I've heard good thing? - It's good, it's about a lady who puts a lotta chocolate in a lotta different types of foods. - Is that actually what the movie's about? - Dame Judi Dench is in it and then she has diabetes
and then they have this big meal for her and then she dies the next day. - Cool.
- It's really sad. - So we have clove, we
have allspice berries, we have a lotta sesame seeds
and then we have dried thyme. Ooh, here we go, little
bit of ground oregano and then these are gonna get all fragrant. So the chilies are frying,
this is gonna get fragrant, we have the chocolate softening. Tomatoes, we're gonna take
half of these tomatoes and we're gonna get 'em
softening in the water with the chilies, right? - What are the raisins for? - (raspberry blowing) Beats me, man. No, we're doing fine, pour this into that. - This into what?
- We have abused this Vitamix today. - The chocolate, put it in the chocolate? - [Josh] Yeah, yeah, yeah. Those are nice and toasty,
we're taking this off. Wait, keep that open, keep
that open, clear your hands. - Lord.
- Beautiful. All right. (screaming) And then we're gonna
go ahead and turn that all the way up, Emily, stay calm. And then we're gonna go ahead and we're just gonna start
toasting some raisins. I think we should just
start blending, right? - Okay, in the same blender,
add the sesame seeds. - Oh.
- The ground herbs and spices, onion, garlic,
almonds, pineapples. I was in the military.
- I exchange letters with my husband. - I have very heavy breasts. - Do you wanna start putting some chilies and tomatoes in there? - Okay, yeah.
- Right? - That seems right, seems right. - Yeah, oh, I love it. Looks like a bunch of orc insides from Lord of the Rings. (blender grinding) - Aw, smell that though,
it smells so cool. - Ooh, that does smell really good. - I know you think of me
as a culinary bad boy. - (sniggering) Is that
what I think of you? - Yeah, I mean, I'm kinda the bad boy of the culinary world. You know I got all. - I think you're a bad boy. - And then you're gonna poor
all your mole into the pot. - [Emily] Ew. - No, it's all gonna combine together. Get some salt in there. - Wow, that's really good. - Flavor bomb. - It is.
- Flavor bomb. All right, we're gonna let this cook down and then, afterwards, wipe this off in the Mythical Kitchen Towel. You can actually get yours pre-stained. Okay, so we have our barbacoa
that's been in the oven and it looks freaking gorgeous. You have all from all that wagyu beef fat has risen to the top, it's
tainted red with chilies. And so I need you to go in there and shred all the meat by hand and put it into that bowl. Yeah, it's nice and shreddy. - [Emily] Ooh, that's fun. - I'm gonna do something really important. Wanna taste this? (screaming) - No. - [Josh] I'm gonna trim the claws. - [Emily] I think it'll be fine. You're trimming the claws?
- I'm just gonna trim the claws a little bit. Well.
- All right. - Oh, I forgot to do a step. So we're gonna go ahead
and take the tlayudas and we're gonna toast them in the oven at 300 degrees.
- That's right, Josh, distract them.
- For about five minutes. We're just gonna go ahead and take this shot of the scorpion. Down the hatch.
- No, you gotta tap it on the
thing or it doesn't count. Eye contact. It's so sticky, it's stuck to my teeth. Why are you still chewing? (grunting) - That helps.
- Ooh. - All right, well keep breaking that down, we got the (stammering)
tortilla toasted, (stammering) - (laughing) (stammering) - Those are coming out. We're gonna put that down there. That's gonna be our bottom and then this is gonna be our top. Smear the lard, put a
big old dollop in there, be gentle so you don't break it - Should I do it in the
middle and smear it outwards? - Yeah, I'd say do that. Should just start melting into there really nicely.
- Wow. - [Josh] Just get a nice
little lube-y quality. Lube-y Quality, that was my. That wasn't my nickname in high school.
- In high school. (laughing) - We were focused on sports. These are the beans we made and we just kinda pureed 'em. And just take a bite of that. - No. - Okay, well, you don't have to if you don't want to.
- There's things about just eating it straight up that I'm like, "Nah, I
don't wanna do that." - I ate a lotta beans,
Nicole can attest to that. It's a problem sometimes. - It's a big problem all the time. - So now, we're just gonna
dump a lotta this in there. Just, I don't even know why. - Oh, wow, that's beautiful. - [Josh] This is exciting for me, I like what's happening here. - I'll eat that from a fork, why didn't you offer me that? Oh, man, where's the towel. - Mythical Kitchen Towel, where are you?
- Mythical Kitchen Towel. Oh, there it is. - Okay, then you're gonna go up like that and then we gotta do the mole. All right, now, you just blanket all that Oaxacan string
cheese over the top. Yeah, I'll say, get a
little more there, perfect. Hop in there, let the cheese melt. It's gonna come out, we're gonna put tomatoes on it.
- It's beautiful. - Wow, that's very instilling, we did it. - (wooing)
- All right. So we got the cheese melting in the oven, we're gonna take it out, wow. It's nice and crispy, you
smell the toasted corn, you smell all the ingredients in the mole. So all we're gonna do is
now just take the tomatoes, this is traditional
both on a Mexican pizza and on a tlayuda. - I think you nailed it, maybe that little hole there, ah. - [Josh] This is a good Oaxacan
Mexican Pizza right now, but Taco Bell's not Taco
Bell without the sauce, so we're just gonna. - [Emily] Ooh, that's gorgeous. - Now, that is a Oaxacan Taco Bell fancy Mexican Pizza.
- (imitates choir singing) - Should we eat this? - Yeah.
- I'd like to do that. - I would like that, too. - [Josh] I'd like to do that. Aw, that's a lovely crackle. (crackling)
- Ooh. Are we gonna do it in four pieces? - We're gonna do it four,
just like Taco Bell. - It's too big, Josh. - [Josh] It's not too big. That worked shockingly well. - It's beautiful.
- It really is. - And colorful. - But before we dig into the, I'm memorized by it, look at it, it's like a hypno-wheel
with all the sauces. Oh, my God. - [Emily] I love it. - All right, so we need
to taste Taco Bell's to remind ourselves, it's like going back and seeing your high school friends and you're like, "Oh, you aged terribly." Ours is a little bit bigger. - Uh-huh, yeah, just a little. - But that's not what counts, what counts is how fancy it is, but we gotta take a bite of this. (funky music) I mean, you know. - [Emily] It's still pretty great. - It's still pretty great. Now, should we pick this up and eat it? - Oh, God.
- Emily, we gotta do it. - [Emily] Don't fold it. - [Josh] Support from
the bottom, holy crap. Do we dink it? - Yeah.
- All right. (crunching) Symphony of flavors, oh, my God. - Wow. - This is a thinking man's Mexican pizza. - (laughing)
- Because there are layers in there. - 'Cause you gotta thin about
what you've done in your life to get this moment. - It is really, really good. - That is freaking
insane, it's held up, too. So you actually still get
the corn part of your flavor, the beef is so quality, but
you taste a lot of the orange. You taste the pineapple,
you taste the raisin. This is freaking incredible,
the mole is so complex. And you're just chowing
down, you're going in. - I'm gonna be real, there is a hair. It's Nicole, Nicole. (laughing) - [Nicole] Sorry. - It's fine, it's really not, I don't know why people stress so much about hair in their food. It's just hair, chill, Carol. - You wanna ask me a specific
question to the show? - Give me the towel, man. Let me dignify myself before
I ask this important question that this entire segment hinges on. - What's that? - How much this be? - You're asking me how much
this fancy Mexican pizza costs? - Yeah.
- That we made with the best quality ingredients. - I wanna know, Josh, tell me. - $298.64 (laughing)
(cash register dinging) - I like how specific
you went with the change. You didn't wanna round up. - We do math. - It's about the specifics. - Oh, my God, you know we switched drinks like three times throughout the episode? - Yep, you told me you
were sick earlier today. - I am.
- Oh, well. - It's probably contagious. All right, thank you guys so much for stopping by Mythical Kitchen. See you next Tuesday. Nope, that's an acronym for a bad word. (beeping)
- Thank you guys so much for watching and
stay tuned, next week, for a new recipe video on Mythical Kitchen and then next Tuesday, we got a brand new Fancy
Fast Food coming at ya'. See ya' next time.
(slurping) Get as messy as you want in your kitchen when you have the Mythical Kitchen Towel. Available now at mythical.com.
I was skeptical but holy moly Josh delivered on this one. I need to have a bite of this.
God I love josh...he’s great.
This was done really well!
That was great!
I liked that dog story
I love Guelaguetza!!! If you're in LA, I definitely recommend stopping in for dinner
Knew this was GMM before I clicked. Love these guys
I actually really enjoyed that video
Wait, so did they never get to eat that traditional dish after they dropped it? The editing was kind of strange, but it looks like after the accident, they were just shuffled off with some ingredients. I really wanted to know what the traditional dish looked like when finished.