- In a world without price tags, which Mexican food should you eat? - Let's talk about that. (upbeat music) Good Mythical Morning. - I'm loving today's mission because I have a good
plate of Mexican food. - Careful the plate is very hot. - And I've loved it since
I first had it, in college. I was a shelter child and our mission is to eat a lot of plates in Mexican food. - Careful the plate is very hot. - And these plates will be
from various price points of Mexican food from frozen
all the way up to fancy to determine how expensive our tastes in Mexican food really are. - Careful, the plate is very hot. - It's time for naked foods, Naked Mexican Food Edition, naked. - Okay all the Mexican
food We're gonna try today will be naked AKA, no fancy
plating added accoutrements whiz gifs or who's he what
sits allowed, this way, we can truly judge the dishes
- Naked. - Solely on how they taste. - Naked, four different price points are grocery store frozen or
refrigerated section. Fast casual restaurants like
Chipotle and Baja Fresh. Sit down restaurants like El Torito. And two of the fanciest fine
dining Mexican restaurants in Los Angeles, Javier's and Toca Madera. - And Toca Madera means touch wood. - Does it? - We're gonna pick our
favorite of each dish, and then Stevie is gonna reveal
where our favorites are from and how much they cost, and
in the end we're gonna know how expensive our tastes
in Mexican food is. And overall... - Yeah, be careful its
hard to say Mexican food. - What's really worth paying for. - Let's say hola to our first dish. - Okay. (short music beat) This is Guacamole. - And I, you know, this
one has more tomato but the other ones are all pretty greeny. - Now the chips are just grocery store, restaurant style chips, controlled chips. - That was the long slice of
something I almost grabbed - That's a cilantro. That's tasty. That is good. - Not true. - That's got some,
- Not too salty? - Serrano peppers in there. - Does it? - That's a good guacamole. - It really is. Now this one looks the same, more limey, not as good to me. - It's not bad. - It's not bad but if it
wasn't for that first one I would think it was great. The lime really comes out, does it? - If I went to a party and
then somebody gave me that, Now this is just like, where's the stuff? - Talk about a uniform color. A lot of garlic. - It's the worst one of the
three, but it's still not bad. I mean, they're all good. - It's pretty good, but when
you say it was garlicky? I don't want to put words
in your mouth, but is it? - Why so aggressive. - 'Cause guacamole makes me intense. - Too much going on there. - I bet you that's fancy, I bet you it is. You're gonna go in one more time? - No, I'm a little confused about it. - Because you fancy yourself a fancy man. So now that I think it's
fancy, you're like, maybe. - I mean I cant even get it out of there. - You've broken the chip twice. I'm going back here - We've hit the weak chips. - [Stevie] Okay, The chips are breaking, I think it's time for you to decide what your favorite Guacamole. - Winner for me. - [Stevie] So you're gonna
stab your favorite guac nicely and not in an aggressive
way, to not hurt each other. Three, two, one. - Yeah, this is, - It's very good Guac. - I mean, and I will tell you, - Tell me, - I thought I would have told you Chipotle is my favorite guac - [Stevie] And you
would have been correct. - Oh, it is? - [Stevie] Yeah. That's Chipotle, large chips and large guac for 6.15, and then the one next to
it is Toca Madera for 13. And then the one next to
it is Wholly Guacamole just like from the grocery
store for two bucks. - Not bad. - [Stevie] And then El Torito
is the final one for $12. - I'll tell ya, Chipotle
has the best guacamole. And I'm so glad that I'm
validated in that, it's amazing. - El Torito, they're not
doing something righto. (short upbeat music) - These are carnitas tacos. Yeah, I like a carnitas taco. - Okay so we got a corn tortilla here. - This one has got a greasy look. Look at how greasy that is. - That's tasty. - That is good. I'm a flour tortilla man, I mean. - That is good It's a little bit different than what I've had around town. This has got cheese on it. - That's, that's unusual. You're not going to tell
us what the restaurants are 'cause they're varying far each one. - [Stevie] Correct and that's
kind of the point of the game. - But she can tell us that after. - Yeah, 'cause that would,
that's what makes it naked. Naked of information. - That's not great. - It doesn't even taste like pork. - No, that's, that got a
little bit weird for me. Now what's happening here? - That's bad. - This is a quesadilla y'all. - Yeah, this is. - Bite in the middle. - That's weird, but it's
really stringy pork and cheese which is, which could be fine. - It actually tastes pretty good. - Well, there's a lot of cheese. - I mean, it like a piece of watermen. - I can't, I can't, I can't help if I'm liking just the cheese, you know. - What's going on here? That's second one, it was just so bad. I keep thinking about
how bad of an experience I just had with that. - This is pretty, this is
pretty nasty right here. - What it is. - It's so dry. - It's like dry scrapings. - What has happened there? - When you hydrated in your mouth the pork taste is actually good. - I'm kind of confused. I'm about to choke as well. I'm kind of hungry for number one again. No cheese, nothing except
carnitas and grease and the carnitas is not over cooked. - [Stevie] Ready to stab? - This is a, this is
really actually a pretty... - Yeah, I'm ready to stab. - [Stevie] Oh gosh. Three, two, one. - We're going number one. - We are agreeing again. - We should go out and
have Mexican together. - We should, we have a
lot of Mexican synergy. - [Stevie] Okay. So the
one that you both chose is from Acapulco and it's their tacos, and all the things I'm
gonna read right now all these places they
come with rice and beans. So it's three carnitas tacos,
rice and beans for 15 bucks. The second plate was actually from Kroger frozen carnitas street tacos for 49. - Yeah, that's a big miss. - [Stevie] And then Baja Fresh two carnitas soft taco combo, 9.99. - Not bad. And then the one that you really hated is the fine dining place. Javier's tacos suaves for $24. - Well, y'all can have it. - Yeah. Now this Acapulco,
I've never been there but I'm going now. This is a Southern California place? - Yeah, we're in Southern California. (short upbeat music) - We eat a lot of creative
things on this show. Thanks to the culinary creativity of the Mythical Kitchen team. Of course they didn't make any of this. - Yeah, right. - But every Thursday
you can cook along with Josh, Nicole and Trevor
in the Mythical Kitchen. And they also have a podcast, "A Hot Dog Is a Sandwich," you
really should check it out. Whenever we're in a
conversation with Josh or Nicole they usually bring up some
obscure dish I've never heard of, but maybe you've never heard of. - We've never heard of. - Or some controversial thought about food categories or flavor combinations. - They got so many opinions. - And then they don't always agree, which then translates into
a very entertaining podcast. "A Hot Dog Is a Sandwich,"
so check that out tell him that I sent you. - Okay. - New episodes drop every Wednesday, wherever you get podcasts, no judgment. Okay. Stevie, what are
we dealing with here? - [Stevie] These are chicken enchiladas. - These are chicken enchiladas. - And boy, this one looks good. - Looks, let's separate this one. - It looks a bit. - Like it's been through a lot. Like it's been through quite, quite a bit. It takes a little bit to separate it. - Oh gosh. Here you go, that's yours. Now I'm showing you
the inside of that one. - This one tastes like,
it wasn't made recently. And it has been through
several different temperatures including at one point very, very cold. - Yeah. I'm getting that vibe myself. Now this one. - There's some cheesiness
happening on this. Look at that. - I can tell that the,
take a look at that. It's got a, almost a
tamale like situation. - It's very green. We got some green enchilada sauce and there's some shredded chicken which is always a win. That, they didn't hold
back with the cheese and they didn't need to. - That is tasty. - This my friend is what my
momma called a tortilla stack. I mentioned on a reason
episode and somebody was like please explain these
tortilla stacks you speak of. - Well, here it is.
- This is it right here. - Having not had one. I can kind of infer what you mean. I mean, it's just like, it's a - It's a cake of tortilla. - It's a stack of tortillas. - Let's see how it compares to my mamas. There's a cabbage in that? - Yeah. It's definitely got a, - What is happening there? My mama would never do that. - It's very oniony. I love onions but, - Isn't that horrible? It's definitely not good.
- Oh my gosh, look at this. This looks like a, like a sad pizza. - This is why, - How is this an enchilada? - I mean, I don't know. Don't discount it yet. I mean, this looks like it could be like from a sort of a middle of
the road, Mexican restaurant. - And dude I guess we
got all of these dry, like there's no enchilada sauce on them. Like where's the sauce? - They actually kind of tastes
like a sad pizza does it? I've got to tell you right
now, there's no contest here. - This is amazing. Nothing else is, like you said, - Nothing's actually that, else is good, - At all. - This is great. - Yeah. Tell us about this. - [Stevie] That is from Javier's the fine dining place
and sells it for $28. You could've had the one, you know the first one El Monterey
chicken enchiladas for 2.98, which are frozen. - That's horrible. - [Stevie] The one that you said was like the thing that your mom
made is actually called a stacked chicken enchilada. And it's from Sharky's for 10.99. - Oh, Sharky's? - But Sharky's is usually good? - I know you better than that Sharky's. - [Stevie] And then I have, I have an opinion about Sharkey's. - Apparently. - [Stevie] Yeah. And then
the one that you said looked like a pizza is
from El Torito for 15.75. - But you know what this
means, for my first time ever, I get to join you in a fancy pants dance. (classical piano music) - Okay, all right, all right. Wow, Look how man. We're gonna have so much fun when we go on our date to
the Mexican restaurant. (short upbeat music) - These are churros. - Are churros? - Are churros. And I'm gonna do a, I'm going to do a break
to get to the middle. This one, it was, it was quite stiff. - This is going to leave you, - Wanting? - Leave you want something. This is gonna leave you wanting
to eat the other churros. - Nothing, nothing to brag about. Now this is a dark churro. - Well that means it's got like
the right ingredients on it. - Oh yeah. It looks moister inside. You want it crunchy on the
outside moisty on the inside. - I could, I could pick
that up at like a, you know a beautiful day in the park. There's a person selling churros. - Much more cinnamon. - This is a big daddy over here. - Yeah, I'm like, I'm gonna get this big
guy underneath here. - Oh, this is a nice break. Look at that. - Now that one, this one this one appears to be
the most photogenic. - Hmm, Hmm. - Oh yeah. Crunch back there through the roof. And then you go inside of the house. - The inside is so nice. And we just keep getting better. - Yeah. Yeah. - And then the form
factor completely changes on this last one. - Check this out. It's some form of a, - That's a donut. - What, what is happening here? - But look how moist it is. - I'm gonna break that thing apart. Oh, it just wants to die on me. - Oh my goodness. - It's like a wet Caterpillar. - That is not a churro. - No. - But that is incredibly good. Oh, you don't like that? What in the world? This is incredible. - To soggy. - It tastes like one of
those deep fried donuts. Oh, this is, - Yeah, it's like a deep fried doughnut and it's still it's it's too greasy. - [Stevie] It sounds like
you guys are going to two different churro places. - Yeah. Ma'am. I feel bad, I feel bad about, you know abandoning the traditional form. - You're going for the ringlets? - But that thing, - The ringworm? - I just got to keep going on on this. - [Stevie] Okay, so where
do you want to start, at the ringworm? - Yeah. - [Stevie] That is from Don Cuco the sit down place and their churro, no, no, the one that you chose, right? And their churro donuts for 6.50. And the ones that Link chose
are Tio Pepe's frozen churros - They're good, they're good. - [Stevie] For two, it's 88 cents. - They're good. - They're really good. - [Stevie] And then the one next to that is Rubio's for 2.99. - The fish tacos. - [Stevie] Yep. Okay. And then the first one, the first one. This is the shocking thing, it's from Javier's, that's
the fine dining place for $12. The one that you hated the most. - Y'all make some good enchiladas Javier's but your churros are just so lacking. - [Stevie] Okay. So if
you were to make a meal out of these four rounds
what you each did, the lowest possible total
you could've gotten is 14.35 and the highest was $77. and Rhett, your perfect
meal total was 55.65. and Link your perfect
meal total was 50.03. - Now you save five dollars. - Yeah, that was because of my dessert. Other than that, we're
we're on the same page. - Listen, those are
some incredible frozen. The things are frozen, you
should get some of thosen. (laughing) - Thanks for subscribing
and clicking that bell. - You know what time it is?
- I'm Ayan. - I'm Sam. - I'm Sammy. - And I'm Brett, and we're here playing
disc golf with tortillas and it's time to spin
the wheel of mythicality. - Where'd you get that idea? - Dirty dogs. - Click this link to watch this channel, with beautiful tortilla chip
art and good mythical morning. - And if I know where the wheel of mythicality is gonna land, - [Female Narrator] Ketchup is a smoothie. - [Male Narrator] Yeah, I put
ice in my cereal, so what? - [Female Narrator] That makes no sense. - [Male Narrator] Hotdog is a sandwich. - [Female Narrator] A
hotdog is a sandwich.
If there's anything I've learned living in SoCal, if you go anywhere but hole in the wall places and taco trucks, you're doing it wrong
Fancy Mexican restaurants are such a waste of money to me
Iām always rooting for them to pick the most expensive one so I can see their fancy dance
This is one of my newer favorite segments.
Great energy today, especially from Link. It was interesting to see them agreeing on food opinions for once! And dancing together...
I really like the Naked Food format, especially since it supports restaurants at the moment. They've done Mexican, Chinese, and Italian? Is that all?
Mexican food must have been tricky for the producers to set up. The best enchiladas I've ever had were from a cafeteria counter in a Mexican grocery store, and my favorite tacos are from a local sport bar.
I was hoping they would choose good places that offer these menu options for lower prices, because there are many places to try in LA that aren't crazy expensive. Support local! I know that's not really the whole point of this segment, but I thought it might be a nice change.
I miss going to Acapulco... i was so excited to hear my favorite childhood restaurant on today's episode.