$3.50 Fish Tacos Vs. $30 Fish Tacos

what's happening i've been waiting for you to start oh i'm starting we've done a fish episode we've done a taco episode today we're doing fish fish tacos that's all right show you off there steven close your eyes okay you hear the crashing of the waves you smell the ocean air imagine putting a perfectly cooked piece of fish into your mouth right now i am salivating now transport yourself to under a bridge next to the freeway 14 miles from here no stop stop the dream you know what happens under highways that's where we're going now sketchy things bro sketchy things happen at the beach they're worth it we're gonna be trying three fish tacos at three drastically different price points to find out which one is the most worth it at its price because steven all of the best fish tacos are not at the beach we're headed to silver lake to a taco truck called ricky's fish taco listen folk i do not appreciate having us leave the beach but i have had these fish tacos before they are delightful but come on you can't just bring me to the beach and then leave the beach beach please [Laughter] hi my name is ricardo pina we're at ricky's fish tacos i had the idea of making the fish tacos in la because the lack of original recipes for ensenada selfish tacos actually i got the recipe from my mom my sister and my grandma put it all together and apply it to the rush rush of valet was it something that she was making at home for you no actually i'm the first taco guy in the family i went to school to be a lab technician but i ended up being a taquero a good encinara style fish taco calls for wheat flour oregano mustard mayo fried and lard i use a lot more oregano a lot more mustard so it's a more flavorful batter yes the deep fryers all the flavors fly out of the batter with that kind of temperature because it's boiling so you add a little extra in order to maintain the flavors in it how do you achieve a really crispy piece of fish ah lard heats up faster than oil we want the lard to go into the fish so i pierce the fish as it's frying you get moist melt in your mouth fish with a crispy crust i can hear your lab technician background coming through right now as you're describing the cooking agent a good fish taco should be able to bring you back to ensenada shredded cabbage which doesn't go bad without refrigeration as fast as lettuce back in the 50s in ensenada they didn't have refrigeration when i started my recipe nine years ago i didn't stop until i tried it and it tasted like my favorite fish taco place in encenada the smell of fried stuff yeah the aroma around this truck is delicious almost perfume-like okay so we need to sauce these bad boys up which one do you recommend that we try definitely the bread it goes great the smokiness of the roasted tomatoes and the jalapenos we crush the fish that go okay let's go straight down the path here we go you didn't cheers oh i'm like a horse that you taught math here's a controversial statement uh-oh i think that fish might be a better fried food than chicken oh wow please defend yourself because there's going to be some mad people out there it's how soft the flesh stays on the inside here at rikki's this particular batter gets so crispy never gotten under like a really nice new fresh pair of sneakers and you call them crispy yeah then you put your foot in the shoe and it feels soft so soft inside this is like the best sneaker that might be the best technology you've ever had on thank you so good okay more i think we should do a lobster taco yes i have to ask about the lobster taco is that actually a very common taco from ensenada not from mencinara from rosarito there is a place called puerto nuevo lobster fishing village they serve pacific lobster with salt pepper paprika and garlic butter so i wanted to bring that that too lobster cheers mmm oh that's good i like how this is a very affordable wood to eat lobster you're a lobster lover seven bucks boom you might roll your eyes at a lobster taco but if nothing else this proves that ricky is a great all-around chef and is not just in the frying game look he's a scientist ricky's a fish scientist yes is what we actually learned that's right let's get out of here i think the only thing that would have made that better is that if i was eating it at the beach that was an amazing fish taco it was so hot and crispy crispy now i need to cool my mouth down ice cream chocolate look at that sucker why does mine already look worse than yours out of the bag what the heck you must have squeezed it too hard oh that's good the taco shape is great for ice cream though because it allows you to bite the ice cream and your teeth don't get cold fish taco fact time fish taco fat annie do you have the facts we need 15 and a half pounds of fish and shellfish per person each year in the u.s 15.5 pounds per what year that's it yeah i would think it would be a lot more no way yeah we got to up our fish consumption so we're on our way to a place called holbox a fine seafood restaurant in a food court near usc so once again we are not going to the beach correct [Music] my name is gilberto cetina we're here at holbox restaurant in mercado la paloma in expo park holborch is a regional coastal mexican restaurant that works with sustainable high quality local seafood the heart of mexican seafood is fresh ingredients seasonality and simplicity the purest way of eating seafood two ways raw or wood grill we're here to try a kampachi fish taco the anatomy of a taco is pretty standard across all of mexico you have a tortilla then you have a protein usually there's a fat component and like street tacos that's what makes the flavor really pop this fish in particular the kampachi has the fattiness to give you that full mouth feel so fish comes in straight from the farm omega blue aquaculture in baja california our fish taco is skin on we try to use as much of the fish as possible if the skin is delicious use it season just with sea salt that's it gets that very important ingredient which is the smoke from the fire that smoke takes me back to cooking fish on the beach back home in the yucatan while the fish is cooking masa made for us by a molino in east l.a that's been doing it for like 1000 years maybe like 50 years we want the flavor of the fish we cook it to medium well this is a fish that is beautiful if it's slightly undercooked our pico de gallo a little bit of morita sauce morita is a smoked dry chile a little drizzle of that helps accentuate the sweetness of the fish all right guys this is the wood grilled kampachi fish taco awesome can you smell that oh yeah look at this giant chunk of meat taco cheers [Music] damn it that's good that is ridiculous with the fear of sounding hyperbolic this is the most perfectly blended balance of ingredients i think i've had in a taco before this might be the best constructed single bite of fish i've ever had including the best sushi i've ever had oh no you've had the best sushi in the world this is right up there with it what more can you say it was over too soon but another thing that i would like you guys to try is aguachile it's a northern mexican thing very very popular in sonora california it's a marinade made with lime juice water cilantro and spicy green serrano peppers we add a little bit of cucumber to it to give it a little bit of sweetness we're going to be pairing it with beautiful santa barbara spot prawns one of the great products of southern california marinated in the agua chile a little bit of avocado then we fry up the heads of the ponds and serve them as a crispy garnish on the plate it's a great little appetizer what should be my first bite uh the head the head really incredible the crunch of the shell why are we not eating shrimp like this all the time i'm gonna start with a little scallop action oh god this is crazy yeah it's sweet like fruit it's ocean fruit oh my gosh this shrimp is ridiculous whoa the first thing i noticed was the plumpness it's incredibly plump plum you know like people who've gone too far with their lip filler and it's uncomfortably plumbed this is borderline uncomfortably plump [Music] one of our most popular dishes also pulpo in octopus in its own ink in a taco fish taco location chew taste test take two the octopus taco is a very traditional yucatan style recipe which is where i'm from here we do a version of that where the tinta the incomponent is made into a sofrito and then the octopus is fried and served on top of the ink that sounds great oh it's really warm i've never had a fried octopus before cheers okay where are we where are we where in the world do you eat octopus and it is soft still plump crispy on the outside and juicy dude it looks like a cheese stick i'm going to be thinking about that fish taco for a long time i'm going to be thinking about that aguachile for a long time so earlier we had an ice cream taco it's time for another sweet treat we're having ice cream again but this time what it's in a fish oh whoa how have i never had this before everybody touch fish cheers mmm mine has red bean inside oh i just dripped on myself guys i made a fish taco in 2017 14 of seafood fished in the u.s was used for fish oil what and fish meal and animal food i mean my cat does eat a lot of fish products i think your cat should be on this worth it episode ooh i wonder if i could make a cat food fish taco oh he probably doesn't know what a taco is though so i don't know if you know how to eat it so for our last stop tomorrow we're going to connie seafood she will be serving us a whole grilled fish that we will eat as tacos [Music] [Applause] my name is connie casio i'm owner of connie seafood and today i'll be serving pescado sarandiado this is a cooking style yes you have to be flipping it back and forth so sarandiado means means flipping fish connie seafood started in our backyard in 1989 my dad was a founder he's from nayari mexico the cooking is simple you know it's just a little salt pepper little lime and you can taste the quality and so that's what i represent first we have the whole fish we butterfly it add a little margarine salt and then my special sauce and then we put it to grill face down first where all the meat is at because it's a longer cooking process it's about 25 to 30 minute process we have sliced red onions a little bit of margarine soy sauce a little bit of salt and that's it the green sauce it's a traditional nayeri green salsa serrano limes water and salt if you go to all the seafood places have that and is there a reason why you wanted to maintain that camino style i thought my customers were glad to come out and enjoy the whole fish just the way i would enjoy when i was 12 years old my dad would take us to the beach and we'd get a large fish there's a fine balance between telling customers to do too much or too little like i don't want to cook my own food but i do want to like participate in the making of it absolutely yeah i'll cook it for you you serve it the michelada for you and the palomas for me cheers cheers [Music] my body's tingling this looks incredible look at the sheen look how juicy this is i think we should try the fish on its own that's a choice piece oh why is it when i make fish it's not like this knowing you can be any number of reasons okay i'm gonna do connie's recommended construction first fish caramelized onions a little green sauce that's it you know what i just realized the reason that we probably build these is because you get to like you get to start to salivate as you're preparing your dish yeah anticipation starts to build up as you're getting into that in the whole time you make a taco here so [Music] yo that's salsa though sophisticated flavor oh my gosh steven's designer bite is coming up next i'm gonna add some of the crispy parts here caramelized onions fresh red onion of course cucumber and i'm adding a chip because it's there when you give me options i'll take all of them you're a monster you know you jealous when you started i was like there's no way this isn't going to end up looking stupid but now i'm looking at tacos it looks pretty fun [Music] what's the verdict heck yeah i want to try this it's really the crunch that i added here i think cucumber is my favorite part i can imagine eating this on a beach oh for sure steve and i brought you back to the beach thank you very much we've had our fish tacos it's sunset on another worth its story time to decide okay which fish taco what's the most worth it to you the worth of winner is holbox there was so much on that menu that i could easily go back three more times and not eat any of the same food who's your worth at winner okay look i would eat all of them all the time but to my worth at winter also goes to holbox the wood flavor plus the yellowtail made this beautiful thing that just yeah steamed my mouth i couldn't stop thinking about it here's the thing each fish taco today had a special occasion where you would eat it ricky's is the go-to pole bosch a date night and then connie seafood that's the group gathering taco spot adam who's your worth it winner adam says whole bosch annie who's your worth a winner okay okay good night and good luck i'm gonna go that way should we finally touch the ocean let's go touch the ocean [Music] watch out there's a bike coming [Music] jump in this volleyball game real quick [Music]

Channel: BuzzFeedVideo

Views: 5,928,642

Rating: 4.9287953 out of 5

Keywords: $ vs $$$, $$$, $3.50 Fish Tacos Vs. $30 Fish Tacos, K_fe, PL5vtqDuUM1Dl4as-wRYvwJUuw0Ly8MWLB&, PL5vtqDuUM1DmXwYYAQcyUwtcalp_SesZD, PL5vtqDuUM1Dmi24NUZxOMn7RU5DmHjtE2, adam bianchi, andrew ilnyckyi, andrew ilnyckyj, buzzfeed, buzzfeed adam, buzzfeed andrew, buzzfeed steven, buzzfeed video, buzzfeed worth it, buzzfeedvideo, cameraguy, cheap vs expensive, experience, food, lifestyle, steven lim, taste test, travel, worth it, worth it tacos

Id: Qlswv7eLykc

Length: 14min 26sec (866 seconds)

Published: Sun Jul 21 2019