MONSTER-SIZED Street Food in Mexico City!! Mega Food Factories!!

[Music] how big is that pot that you cook in each morning at 5am you can fill it with 500 500 mexico city it's one of the largest cities in the world that means a lot of mouths to feed but today i'll be meeting a few people who are up to this challenge do you know how many tamales you're making in a day three thousand tamales it's just in eight hours wow they have double shifts well you have to make the counts oh today i'm on a mission to discover some of mexico's mega food factories i've never seen any tamales that look like this what is going on here facilities manufacturers and street side cookeries kicking out massive amounts of food from local staples i'm gonna show you how you can know if you are eating a real tortilla to the most soft succulent meat you've ever laid eyes on is that a nose rumba drum drum a freaking nose and it all starts right here you know how many they have here they have 16 different kinds of tamales 16 different tasters there's so many our first location is right here tamale this company has its own factory that produces over a dozen varieties of tamale but we'll get more into that later it's like fast food for mexico okay you go to the office and you haven't had breakfast today and it's like oh in every street you can find them so it's easy and it's really cheap eating with me today from mexico city carolina this one is kind of the classic what would you call this i've become very familiar with faraday so far in this trip first stop chicken tamale with green salsa you have to unwrap it oh with your hands you don't need a fork okay it's bitter sure a corn husk is wrapped around corn dough which is wrapped around the fillings no you do need the fork it's too juicy in this case salsa and chicken but the fillings can be anything you can imagine what do you think the flavors are pretty mild nothing too intense it has like a fluffy corn taste to it and it's a little dry that's the point it's supposed to be drier yeah sure you love dry things yeah i love dry things we don't have that in common this is the classic it's got chicken a little bit of protein tons of corn a little salsa verde to spice it up here's my understanding though with tamales i thought you always put stuff inside not all the time the majority of the times [Applause] oscar i would shake your hand but that would not be hygienic it said i'll give you a japanese vowel it's a very deep bow that means great respect hola and also hola meet the creator of 16 different tamale varieties chef oscar right now a fresh batch of tamales is being produced by his team you know how many tamales you're making in a day three thousand tamales it's just in eight hours what they have double shifts well you have to make the pounds oh no okay i can do this five million i've seen tamales before but i've never seen any tamales that look like this what is going on here it's a sugar tamale so this is going to be sweet yeah the process starts with the dough in a mixer he adds butter brown sugar baking powder food coloring and lard a semi-solid white fat product obtained by rendering the fatty tissue of a pig then corn flour and water and then why is it pink it's just the representative color of here mexico does it taste a little pink no now that they have all their ingredients it's time to assemble [Music] the dough and raisins are set on a corn husk bed unlike the other tamales this one doesn't have fillings inside after this they are gonna steam it and then we get to finally try it now it's now morning time how do you feel about having the tamale for dinner um i don't really like it and i think that every mexican knows that it's just for breakfast okay let's skip it completely that's the end of the video guys thank you so much for watching that was up to caroline we are out of the factory out of those clothes and we're stylish again right here sweet breakfast tamale it is like the frosted corn flakes of tomatoes my favorite what do you think [Music] oh my gosh you could use a little butter i think that you need coffee with it yes you're supposed to have a special drink with it right yeah okay hold on i'll be right back hola dos atoles uh por favor yeah if they have chocolate chocolate how do you say chocolate chocolate pate chocolate i learned that in second grade here you go thank you this is called milk tikka does it come from a cow yeah there's chocolate in there yeah it is so i'm gonna get another bite here try it what do you think now bingo nailed it oh my gosh you know it's like we had bonnie without clyde aladdin without jasmine atom without jerry yeah tom without yerry jerry oh jerry i'm just teasing you coming up we're headed to a street food stall that's prepping mind-blowing massive amounts of meat in these giant cauldrons but first that meat needs a place to go the tortilla good morning hi how are you good morning good morning santiago and daniela co-founded this factory five years ago producing and distributing a thousand pounds of corn dough or masa every day half of which is made into tortillas what do you think that it's a special thing about this place i mean your plate we make the next amal this process is an ancient process that has with us almost 5 000 a year and we are losing it let's jump into the process from beginning to end can you tell me every step i know it starts with water and then what just start okay yeah so we only need three ingredients water limestone and corn limestone we call it calvibas it's the most pure form of limestone so i have a lot of questions about the limestone when the water mixes with limestone it creates a chemical reaction softening the stone and heating the water what is the purpose of mixing that with the corn what does that do this process is called nixtamalization it's modifying the protein chains in the corn make it digestible for us the second one is have you ever grabbed a taco and it has broken up yeah yeah yeah i hate that that happens when you don't have an excellent tortilla that's why they use two tortillas oh is that wine one of the reasons yeah i'm sure after boiling the corn will be put to rest for 12 hours and then the next morning we come and we put in the grinder and then we have the masa [Music] the nixtamalized corn is ground inside a giant grinding machine what's the favorite one the favorite one is the blue one the result is this bluish green color where i come from we use about one type of corn here though corn is such a huge part of the diet in mexico therefore there's so many different types of corn being used just in mexico we have 60 different types of corn 60 60. how does that change the tortilla is it changing the flavor is it texture blues and reds have more antioxidants than the yellow one the yellow one since the color is paler so it can absorb more sun and it tends to create more sugar naturally after grinding they move the dough to a multi-purpose tortilla making monster it kneads the dough as it's fed into the machine then it stamps out tortillas and sends them to the oven we don't only make tortillas we can also make corditas tamales everyone in mexico knows to cook a tortilla requires not two but three flips it would go from the first rack to the second to the third and it will make the three cooking stages that the thirty yen and it pops it pops it means well done well done yeah it's even said that if your tortilla puffs you can get married now after baking it pops out ready to pop in to the nearest mouth this is what i'm most excited for these are super fresh they just popped out of the machine and they are blue and they're blue look how gorgeous these are please thank you here's a little bit of salt okay yeah this is a salt tomato is this like what you would eat in college no we have this okay then a little bit of salsa cheers mmm that's all good yeah i know this is good right well i know this is like the foundation but it's a delicious foundation obviously on here you're stacking meat you're stacking even more flavors but it's surprisingly soft it's so soft and i've always loved flour tortillas hold on let me chew a little bit more a lot of the corn tortillas i've had have just been more like crumbly falling apart and sometimes dry in your mouth too much limestone too much yeah this is fantastic can i have one more yeah go ahead it took three years to understand it yes completely it's astounding listening to you too i feel like i'm in a master class for tortillas you know how when i go out into the world now how do i know if i'm getting the best tortilla lime if the color change to purple you are eating a real tortilla if it doesn't change i get my money back no maybe not [Applause] [Music] you start changing yeah yeah that is wild youtube thank you so much for all your knowledge and for sharing your passion with us i've learned a lot but now i must travel on my own i must go out there to mexico city and find my own taco taco but now i have the knowledge so thank you so much thank you for coming thank you [Music] welcome to the wild world of carnitas this is my man ruben the owner he's in charge here here at carubes carnitas i've come to see how they make carnitas from the beginning right here pig just in this one container it's about 250 kilograms it's over 500 pounds and he's doing over a thousand pounds each day this is one of the most iconic foods in all of mexico and it all starts by simmering a combination of pig parts for hours until the meat breaks down and becomes soft and tender so which pink parts do they use well oh is that a nose all of them granba a freaking note out of the ear right here basically every part of the pig is in here i know what you're thinking wow they're boiling all these pig parts in all this dark water no this is large animal fat that is kind of bubbling in for hours until it gets super super soft animal lard is ubiquitous in this city's cuisine from the tamales we tried earlier to carnitas and even chicharron now different people order different parts some people might want ear some people might want legs some people want more fatty meat some people want more dry meat either way you can order it they're going to take it from here to the assembly area that's where it gets chopped into little meat carnitas literally means little meats because after the braising process it'll be chopped into tiny pieces before making its way to a tortilla oh what is this intestines he's mixing all that in chop chop chop that's gonna hit the flat top boom sizzle he's got the tortilla shells right here they're on the flat top too he flips in some meat grab some salsa on it and that's gonna be an awesome lunch but there's one restaurant who serves this food a little differently they skip the tortilla all together in favor of a gordita let me show you what i mean ivan hey nice to meet you nice to meet you how many years do you have here with the business 1960 or from 1960 until now it has to be before your dad right maybe your grandpa trabajo oh his dad just was a worker here and then he owns the business oh that's cool now looking at the menu behind you is loaded with food so are you serving just carnitas or a lot of other stuff too there's other kind of food but the specialty here in the house is the gordita take corn dough and smash it into a disk then fry it in oil and when it's cooked through cut it in half and stuff it with deliciousness in this case carnitas also made in a giant stainless steel vessel first of all how big is that pot that you cook in each morning at 5 00 pm 400 liters 400 liters like could you fit your whole body in there for four bodies like each day each day you think he's cooking bodies every day like human bodies so that's really big guys i don't know if you have other better measurements let me know like how many watermelons could you put in there you can fill it with 500 melons 500 melons kilo wow and how many people do you receive here daily no no no hold on sorry how many pineapples no no you're right today we're gonna try three different carnita fillings with the gordita after frying the gordita is stuffed with carnita fillings of your choosing the meat is then topped with onions herbs salsa and some lime on the side we have all of our gorditas here how do you say like carnitas gorditas gorditas de carnitas what is day it's wet i thought khan is wet you can also say that it's like off our final meal the combo platter carnitas from the pig snout the ribs and some back meat that's caroline's favorite cut so i think we should start with the one you like and then work our way up maybe to the nose okay one lime oh i dropped a seed in there [Music] well that bread on the outside is so good it's just so crunchy that's amazing right it is amazing the taste is very good and i especially love the breading the meat the meat's a little bit dry like to prepare to be dry have your parents disowned you yeah yeah i just never heard someone say oh i like the dried meat i'm gonna put some sauce on there today it's a little spicy but it's delicious great right let's try the rib one man everywhere in mexico people love lime i've never seen so many limes and avocados in my life it's awesome it's our thing so are you ready yes let's go for it well that pork is delicious for me that's a perfect balance little fan low protein very tender mild flavors that's really good yes it is this is good but man that is heavy is this everyday food every day every day yeah how many calories do you think it's for one of these i don't really want to count i don't want to either i'm going to be worried after all if you were iffy on the ribs this is really going to kill you this is the snout oh but i i know look at this piece right here i'm going to do it for you this is basically just fat now all the face meat is just really fatty [Music] um almost like gummy very gelatinous that's the thing i hate about it you know what most americans don't like that texture the taste is almost the same the texture is the thing that i think that's a really good point you need to find that perfect ratio for you between protein and fat i agree this is a little much it's fun to try but it's super fatty super heavy and just kind of gooey the question what's your favorite one wow of the three my favorite absolutely the rib you just have to find that perfect balance between being juicy fatty but still having protein but the presentation is my most favorite part i've been here like five days i've had 1 000 tacos no a million and so tacos are great but you need variety right yeah so the texture of the gordita the way it's packaged up the way it's like nice and easy the crunch for me my favorite part is seeing the huge volume here there's so much food he's saying he could put four human bodies in there and 500 millions don't forget it yeah 500 melons best ever food review show is a small team of independent 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 of peace [Music] i'm trying to think of a good joke that i haven't made a thousand times before can't think of anything i think a good place to start is what does carnitas mean little meat yeah is that okay to say yeah my ex-girlfriend used to call me little meat no yeah i keep eating like this so i can see can you try to be taller i'm gonna hurt my back but next we're gonna try the tamale i've never tried before we just saw it in factory let's try it now yes gummy boom and that is our video for today a huge thank you over here to caroline wow should we shake hands yeah sure thank you guys you can check out caroline on her instagram follow her see what she's up to and gentlemen polite dms only guys that is it for this one thank you so much for watching i will see you next time how big is that

Channel: Best Ever Food Review Show

Views: 1,483,105

Keywords: Best ever food review show, befrs, befrs team, sonny side, Mexico, Latin america country, Mexico city, latino, Mexican food, where to eat in Mexico, Aztec culture, Mexican culture, Mexican traditional food, Food Tour in Mexico City, AZTEC FOOD, Tacos, mexico food factory, mexico massive food production, BLUE TORTILLA, GORDITAS CON TROMPO, TAMAL ROSITA, tamales, GORDITAS CON MACIZA, GORDITAS CON COSTILLA

Id: sunVrbz2lAw

Length: 15min 29sec (929 seconds)

Published: Thu Dec 16 2021