Mayan Meat Suitcase!! Underground Mexican Barbecue!!

in this video You're Gonna witness a Mexican meat suitcase this thing is so full the meat is popping out of it cooked up buying style so this is true underground cooking you're gonna see in just a moment all this meat is going to disappear underneath some Earth the toughest part is when you dig it up because you never know you never know the results but first let's back up the Mayan culture goes back thousands of years well before Mexico was even a country today we're in the state of Yucatan about one hour outside its capital Marina this area has the largest Mayan population in Mexico hey doing a monologue yeah that's right when it comes to Food Lion people have a unique culinary identity deeply rooted in the Yucatan region you ladies how often are you making tortillas by hand the right word to use is there's a verb that means to make tortillas of course today I've come to experience this Mayan food for myself made by a local family in Yucatan state from their rather extreme pork sausage it broke to one of the most iconic dishes in my in Cuisine okay so right now they're digging up is that the head those are good teeth this pig has better teeth than me it all starts here lime banana leaves banana seeds and dirt these are the foundational elements of today's main course good morning from Mexico today we're going to be cooking meat underground can you guess what kind of meat you're probably correct not many foods in this world are worth digging up your backyard but this one is [Music] an entire Pig slow roasted underground for hours I've seen a similar meat preparation when I was in Mexico City there they made Barbacoa but today the meat is going to be prepared in a slightly different way they're digging a hole and soon this is gonna go into that [Applause] [Music] under a dozen Nimble hands the carcass is doused with boiling water and scraped clean [Music] now butchering can begin typically with pigs like this what I've seen in the past is cooking a whole pig underground like we saw in Jamaica but I've also seen like what they do in the Philippines taking the whole lechon and rotisserizing it above ground here it's kind of like Barbacoa in that different body parts different sections will be cut up and placed in a big metal pan and put underground today the pig's Mission goes well beyond cochinita its intestines and blood are handed over to the ladies who will prepare another Yucatan delicacy will soon try meanwhile the pigskin will be reserved for chicharron [Music] in contrast a typical Mexican Cuisine Mayan dishes embrace the flavors of herbs and acid with the extensive use of sour orange habanero chilies and leafy herbs but the star of the show here is achiote paste this mixture of a natto seeds cumin pepper coriander oregano Clover and garlic adds an earthy sweet spicy slightly Smoky touch to the flavor profile rub or rather submerge the pork into this garlic deliciousness then stack the meat into a giant steel treasure chest now comes the most crucial cochinita making step the burial right here we have all the meat is filling up the pan it's completely full and now they're going to cover it with banana leaves the food we're making today is the love child of Spanish and Mayan cultures from here we have the steel lid following colonization by the Spaniards pigs were introduced to the Mexican region in the 16th century he wants to seal it extra tight he's got a steel cord he's going to wrap it around and then twist it tight the Mayans took no time to marry this new protein to their existing Earth oven cooking technique to the right of me we have a bed of extremely hot charcoal place it down from here they cover the whole thing with more leaves the biggest thing we want is for the heat to not escape this it's almost like we're creating a sauna for the meat to graze and steam at the same time I wouldn't say this part is exactly traditional but here they're putting on some tarps some old bags so that when they put the dirt on none of the dirt is going to come in contact with the meat um as far as Traditions go I'm okay with this updated version I don't really want dirt on my food my experience with underground cooking tells me that many things can go wrong here what if we dig it up too early we're gonna have to leave the meat inside of there for three or four hours so it Cooks all the way through or what if there's not enough heat you never know you never know the results you think you know because this is a food show like it should work out but remember Pakistan like half an inch roughly is probably cooked and then under that pretty raw let's hope that doesn't happen today [Music] [Applause] in the meantime breakfast oh good day I don't know what that means remember okay this 25 year old singer is my travel partner on this journey through her home state how do you milk a habanero despite her pride and her Mighty Mayan ancestry Kay's veins are filled with more Starbucks than Mayan blood have you ever had like chicken heart never intended oh my God I love tacos what the [ __ ] do you eat cereal is my favorite it's part of my mission to reconnect this young lady to her roots and what better way to do that than by getting really Hands-On you'll see what I mean soon I am so incredibly excited to be here is this the place where you grew up I can't home this is your mother and you are all right I'm just checking today's exciting because we're cooking an entire pig underground it's gonna take some time for the pig to cook all the way through in the meantime we have the [Music] is another gift from our Spanish Amigos that's taking root in Mexican Cuisine this this first task for K so right now we're making Morsi yeah which is a dish basically made from blood lime juice peppermint leaves scallions chopped pork and blood this unlikely combination is the filling for a breakfast sausage for the casing how about a natural option it's also organic right now we have some intestines which have been previously cleaned with lemon and now we are stuffing them oh you should make one [Music] okay step one we take a good intestine we open and we grab some meat with the blood and I want my shirt to get in the blood we're getting it all in there and now we have to squeeze it so it can go all the way down to there more see as many versions can be found around the country using different types of protein but in Yucatan it's all about the pork it feels kinda like gelatin it stinks a little in my fingers because of the lemon it broke ah oh just made it easier for me gotta be honest I was very scared for doing this but now that I'm doing it I feel kind of nice and connected to these ladies and she's helping me so my shirt doesn't get all blood so it feels nice connecting to my roots we're finished the bloody morsias are delivered to a bubbling pot of water and boiled until they become firm then these plump sausages make their final transformation in the frying pan but in Mexico it's still not a complete meal without the tortilla what's on face when the Mayans invented this Maize flower flat bread thousands of years ago little do they know it would one day become the most prominent pillar of Mexican Gastronomy no matter where you go in Mexico you're going to find tacos in some variation whether it's made of corn or flour and many different types of corn too I mean there's yellow there's red there's blue tacos tell me about the maze or the dough that's being used here in Yucatan we use white corn once it's grinded we have something like this we're making it by hand is this mandatory like in kindergarten do you have to take a class on this here in Mexico your average ombre consumes 2 000 tortillas a year that's 135 pounds worth of food so popular even Kate has mastered the ability to make it this is the hard part all right I take that back that is hard so you really have to slap it on there yes oh this is a complete debacle it's sticky that's why one out of three is not bad in baseball tortilla is grilled for one minute on each side you know your tortilla is perfect when it Puffs like a blowfish you want to try one yeah but you need to put some salt you know what that's called a salt burrito salt Taco ah that would have been my second guess Cheers Cheers oh this is outstanding why is it so good because it's made with love and maybe the ingredients and the temperature and the way they pressed it for me sometimes a corn tortilla can be a bit gritty or even dry and here it has like a doughiness to it the dry ones are the ones from the machine and usually the ones that are handmade taste like this so it turns out this type of cooking it takes time A lot can we try it out yeah some bad pieces in here that is gigantic I know you're supposed to put it in a taco but I really just want to experience the full flavor of this blood sauce go for it oh wow there's a lot of different things at once it's big chunks it's not like a uniform texture at all you can taste the different types of meat it's really crispy super crunchy slightly gamey overall fun but I think it would go better with a tortilla sorry tortillas so I'm gonna break this up a little bit and put it inside and then I'm gonna throw some onion on top now would this usually be eaten with some kind of a salsa oh habanero oh I got a lot of seeds in that one really spicy I think it's good it's better than the last one we tried yesterday the blood tacos it was marzilla also the habanero is the best part it's like a spice that kind of creeps up on you but it feels like your throat is glowing with spice plus the tortilla soft doughy pillowy warm the best tortillas a big part of our mission in coming here to Yucatan state is to understand more about the Mayan people and the Mayan Cuisine [Music] everyone has Mayan ancestors but the Mayan culture could have been a little lost with the burying of the pig these days at least it's done in a steel container before that how did people cook the pig underground ceramic pots you could fit a whole pig in one pot let's see is this something that you witnessed in the past see it's clearly a difficult tradition to keep doing because it is very labor intensive nowadays people tend to take like shortcuts by doing it in the oven but thanks to these beautiful ladies we still get to leave it in just two more hours the cochinita will be revealed you get that one I'll get this one and we'll discover whether we have a feast or a flock have you ever dug out the cochinita and it was still raw in the meantime we'll see raw pig skin transform into this country's most iconic snack chichoron and it starts with a sharp knife so right here he has the skin on top of that there's a huge layer of fat the skin is thick and tough and then he can kind of just slide the knife through passing underneath all this fat and cutting it off in one fail Swope it's kind of like skinning a shark have you guys done that before okay bad example here we go that is the final raw skin there's no fat on the outside actually right here it's a little bit hairy still should we get a razor shaving cream yeah we're gonna make sure all the hairs are off of there then this is gonna hit some super hot oil and you're going to see it transform and change completely into something else prepare to be amazed [Music] you can see this pan I love this pan because it's basically an oil drum that's been cut in half and they welded a couple handles onto it inside we have a bunch of the fat from the pig this fat is gonna render down once this becomes a liquid we're going to be able to put the pork skin in here and it's gonna fry up like crazy last time in Mexico City eyewitness skin touching hot oil and immediately exponentially puffing up in seconds I expect to see the same gear right here we have the fat it's rendered it's hot it's actually boiling and he's got a whole pile of skin right here he's gonna dump it in are you ready listo let's go in the past I've only seen one chicharon being made at a time at this point he's putting all of it in at one time and nothing well it turns out that what I witnessed in Mexico City was the end of a long journey the key to achieving perfectly crispy skin is to pre-fry it so it can be double fried later now we're putting in the pure rendered fat from the pig now this is our chicharron it's about to get fried again and hopefully it's going to expand into the chicharron that you've seen before all right what's it today [Music] oh it's happening yes slowly it's starting to get bigger and bigger you can see the individual pores are popping exploding creating this crispy texture originating in Spain chicharron has taken over the taste buds of regions worldwide so right here we have the final product this is a bit smaller piece I mean these can get huge they can be as tall as me really this one's finished cooling down you can see it's golden brown it's crispy and it has this wonderful kind of bubbly coarse texture on the outside let me give it a little bit of a crack yes that crack is music to it to his gentlemen Armando you comfortable There's no practical reason for us to be sitting on logs I just thought it looked cool joining us here Armando and Eduardo so how long does this stay good so we have a mine word it's called sat soggy because we live in Yucatan right humidity is on top so it's that already because you leave it like uncovered these guys have the highest standards I've seen for chicharon anywhere in the world well that being said let's eat this subpar soggy teacher we've got more crunchy it would literally cut my teeth that's delicious I love the cheap throne and it goes in several different dishes in fact sometimes it even goes in the torta to give it a little bit of a crunch but it's good to get a taste of the pure product once in a while to know what it tastes like because once you mix all these different things together it's a different type of experience but there's one more food here that I haven't seen what is this [Music] consists of offcuts used to render fat for frying chicharon the most beloved cut here is this stomach looks like I know some Spanish too huh [Music] is good there's still some oils coming out of them and I don't mind it being chewy it reminds me of a drinking food I hear him saying it and I can just like feel the passion he's like where is the cerveza cerveza donde I want to ask you're both from Yucatan and are you both Mayan what does it mean to you to be Maya they feel proud they feel prouder even to speak the language what do Mayans do better than anyone else lions were not only renowned for their art and architecture their uses of many indigenous plants like corn beans cacao and squash remain crucial to modern Mexican Cuisine meanwhile hunting further complemented their diet do you guys hunt deer turkey wild pigs how is dear chicharron okay [Music] the moment has come this ground for almost four hours we're gonna dig it up and see the result gentlemen [Music] it's already this team is starting to come out they're taking off all the dirt now they gently peel back the tarps carefully trying to make sure there's no dirt getting on anything the leaves have changed completely like the leaves have also baked as well thank you can we open it up okay let's do it there's a wire on here you get that one I get this one oh I think I'm making it tighter [Music] it's warm the heat is radiating off here and that my friends is a true treasure all this meat that's the liver that's a ham that's a knuckle that's it oh a crutch fever oh he said liver sorry I'm still working on my Spanish we don't even need a knife right here he's brought some tongs he can just rip right into it and it's so incredibly soft but you know a knife can never hurt so right here we have the foot the hoof the cartilage I love you Perfecto this is so delicious that is just the first bite but my gosh it is bursting with piggy juices puerco Perfection I love it from here we're gonna put it on the table cut it up and let everybody enjoy [Music] guys we've done it you've done it it's been a magnificent day and it's built up to this moment right here my understanding is that people will let it cool down a bit they would string it then they would put it in a taco maybe put some onions and salsa on and enjoy it like that that sounds great but you know what sounds even better pulling out huge pieces of pig parts and just seeing them for ourselves and trying it out with some cerveza she just translated one part of that and everyone agreed foreign I want to try just a bunch of different parts could we start with the liver oh so he cuts it but then he dips it in the pork oil which has been seasoned and dyed right from the achiote seasoning all right cheers liver [Music] oh wow way better when it's seasoned with achiote for you what does achiote taste like good description it tastes delicious you know there's just like that thick oily tomatoey but chili e precisely e meanwhile the liver is so crumbly it's not dry it's not moist it's something in between crunchy on the outside a wonderful texture I love it are there folks in other part of Mexico trying to replicate this dish is the most famous dish so they all try to make it in but it's never like so right now they're digging up is that the head yeah and that's the ear it is incredibly soft it's so soft it might even break just holding it like this like the cartilage on the inside is ready to just break and rip and tear under the gravity of its own weight in the U.S you will usually throw this type of stuff away oh they fight for it my man huge piece of ear for you oh yeah please she's afraid of the air oh my God that is one of the most delicious ears I've ever had in my life is incredibly soft tender Savory usually the cartilage bit in the center can be kind of Snappy crunchy here it just kind of melts in your mouth completely what'd you think I think that like fish it's like texture you're a real foodie huh like fish finally right here we have the head those are good teeth this pig has better teeth than me oh yes that is the cheek this is no joke can I tell you something this is like the best bite on the whole pig so that is what's doing all the chewing and there's something about it it's like kind of sticky fatty soft and just completely beautiful can I give this to you sure I'm gonna try a lack of enthusiasm I'm telling you it's the best part eat it eat the whole thing what do you think I love it all right well that was anticlimactic it would be a tragedy to leave here without eating one of these we got some of that pork tenderloin in there we're gonna put some onions oh some of the Grease [Music] that is a real taste opportunity all the flavors together you need the onion you need some salsa the tortilla helps with some of that heaviness the meat is so soft and tender it's gorgeous I love it for you what is the secret behind the perfect cochinita seasoning use banana leaves and bury it that's it some people can jump steps but if you don't jump any step it's perfect what about microwaving it because that's kind of my style set it for four hours foreign [Music] Woman made pyramid that there's no explanation for it's been there forever and it still stands today and so obviously the roots of the Mayan people go back people don't even know hundreds probably thousands of years do you ever worry about some of the Traditions the Mayan Traditions going away here yeah he's worried because it's Our Roots our identity from Yucatan so if we don't have it we don't have anything and do you think you joining me on this series is a way for you to connect with those roots totally and do you think you're doing it wholeheartedly I've tried everything you asked me to do I'm just teasing you you did fantastic senoras you're going to have a big part of us with you absolutely and let's drink some beer too much clink clink clink clink clink clink [Music] creators and everything we do here works because of you guys click the link in our description to join our patreon and receive exclusive benefits I'm told it's actually meant to be even cold really is it still cold no it's hot better you touch the bowl smart I was gonna that is gigantic Grande I only know that word because of Starbucks and that's not grande that's just the medium one yeah isn't that weird it's so weird have you tried you could call it tortilla beverage you make beverages out of tortillas can you make alcohol from tortillas have you ever dug up the cochinita and it was still raw it wasn't cooked all the way through they're experts but if it were to happen just put it back in okay I thought if it were to happen he would put me in the hole and destroy the cameras it's like my wife when she's mad at me come on honey it'll be okay it's like baby I'm sorry I didn't mean to say that boom guys that is the end of this video in particular I hope you enjoyed it I want to say a huge thank you right here to Kate and knock handshake nice all right I came enough you can find her using that name on all of her social media on YouTube Instagram and so 4K did you have fun today so much fun what was your favorite part making tortillas that was the best part yeah nice guys that is it for this one thank you so much for watching I will see you next time yeah there you go usually people do a piece with me okay but you'll get it you'll figure it out all right bye

Channel: Best Ever Food Review Show

Views: 2,356,246

Keywords: best ever food review show, befrs team, sonny side, mexico, mexican food, yucatan, maya, maian people, aztec, Mayan Meat Suitcase, bbq, Underground Mexican Barbecue, pig cook whole, MORCILLA, TORTILLA, CHICHARRON, CASTACON, COCHINITA

Id: l7rUhM5u9JE

Length: 23min 30sec (1410 seconds)

Published: Wed Apr 05 2023