Would you like to eat the
greasiest and cheapest taquitos that exist? Ah! basket tacos. Tortilla with filling and nothing
else. Light, heavy, oily, and sweaty. You can find em on
table stalls, trunks, but the most classic ones are from bicycles,
directed by the master taquero that on the back carries
the typical plastic basket blue, sauces, and salt shaker to the plate
served and prepared as like a taco that you eat
fast, you pay fast, and It also prepares quickly, right? Well there you go. Many, for example, are
entire families , in my house we we started with my dad. No,
this was also my brothers and me, my brothers
little by little were leaving of my dad's business,
and they started building their own tacos, their own
workers, their own stuff. I am originally from
Tlaxcala, the town is called San Vicente Xiloxochitla. The
birthplace of this typical taco where many,
many of its people, dedicates to giving life to this
dish so emblematic of busy corners. In
Tlaxcala as it is more more family, let's say dad,
children, nephews, but regularly there are not all or they are
neighbors, or they are relatives, here no, because there are a lot of people
there who, well, don't like the woman moves away from the town. And
because of that, it is merely that the team Roberto's are compas. A
team that goes to different areas of the city, but with the
same goal. Alleviate hunger from whoever asks, with an order
of sweaty heels, well served, and filled with
typical stews. And is that the true, fillers, I have had to
see quite a few friends, I have touched to see green mole,
cochinita, other things, but the truth is that the classics,
here Ricardo will not let me lie, there are three, the bean one,
the potato one, and the pork rind one, how fair is this that I'm
throwing around here. Canasta taco and if it wasn't
potato and bean, originally, because it was for the working class
there would be. In time I will adapted the pork rind, and
stayed potato, beans, and pork rind. There is a lot
of variety of tacos. Basket tacos little pig. There are people who make
eggs with nopales, there are people that makes egg with green bean.
There are people who make mole green, there are people who make
marinade with this. I mean, there is a lot of variety, but if
we go back to originality, I I think the original is
pork rinds, potatoes, and beans. That In fact, they start from a
day before and at five in the Tomorrow the stew begins with
a good amount of oil and its respective onion so that it takes
flavor and that Yiye. In the case of pork rinds, it is added
guajillo chili. Potato and the bean, then, does not have much
science other than seasoning with salt, and finish with a
cooking depending, then Let's call the amount you
cook. A constant process where you have to be
moving because if you don't know it can burn or
totally change the taste. And even though They are made of beans, potatoes, and
chicharrón, one more saucepan is It gets hotter, because that's
where it goes. The marinade. The marinade has been more liked by people
lately, so what has been incorporated. That the
same is done with oil, mixture of chili peppers and spices and
potato, so that this is the one absorb all the flavor. Finish
cooking, depending on the so much of, well let's say, the
amount that you cook, you give its time necessary for it to
sew, and from there everything is add it to an omelette. A taco
de canasta, at least, here in Mexico City, it
never tastes the same to me, if you don't I put this green sauce. You
know, this thick one that has this very specific color, and
this time I also loved it add a few touches of the
special sauce that they put here, but I am also
very excited when I go, like tacos, and I see it in this
very specific boat, and that in Sometimes you also get to
use the classic glass. When it starts they made the
sauce like this. After the chili jalapeño, the serrano pepper, with
coriander and onion which is the traditional tacos de
canasta. And indeed, uh this sauce is seen on all
bicycles well tied with loop on the back a
very thick mixture that is made with serrano, garlic, salt, a little
water, and onion, and coriander minced for a touch
of freshness. To me by name of customers asking me about
pickled chili peppers. No a while ago we were
bringing it but we gave ourselves account that it was a lot of
waste. There were people who arrived, had a chili,
bit the tip and left the whole chili. Well, we can't
go back that. Then all of that It's waste, waste,
waste. But what yes no is wasted is his salad,
onion, cucumber, habanero, lemon, and salt, and also its
guacamole, with pure habanero. An implement that, in fact, is not
seen with all taqueros, but how it makes a difference in
the taco. Each one incorporates your business, what your own
clientele is asking for. This the most classic thing is like this, you can
see a tupper like this, but originally in
mayonnaise jars . Aha, yeah, that mere, the of the little chef. And the relaxation of
the mayonnaise jars with us is that before the
classic, classic, was that of glass. You see them in where they
sell smoothies, in juices and smoothies. Before they were, you go to the
supermarket, you bought the mayonnaise, and there was the bottle, and now
not anymore, it's pure plastic, then obviously over
time, well, you have to give I also change things. And the key to all these
basket taquitos, whether in the bike, either in places
where you can sit, always it will be the brightness, the
consistency that is generated, which It is pure magic, than the one
made with pure boiling oil. We particularly
divide them by frames like this say it my love if this is the
half here is put papa and Bean the one in front is the
bean and from here it is the potato Well, this side is the marinade
and this side is the pork rind you open the box you open a
taco and if you see that it is from papa the whole picture is of papa.
And if you open the ones next to everything it is bean. Mere logic that
is followed from the moment that the tacos are filled
four to five per hand with big spoon. Although the net
if you see a little more than chicharrón than anything else.
They say that the king of tacos. It is the pork rind,
which is the one that is sold the most, in In this case, then, we make more
pork rinds than potatoes, beans, and marinade, or we make the
same amount, half of pork rinds, and half, but of
the other three stews, for so to speak. And for the
final step , the thing is like this. Is a basket that for example, nothing
else is lined with paper or cardboard or aluminum. It is lined with
blue rubber , which is good, in our In case, then, the blue one, well,
you put more paper inside to that the tacos are covered, the tacos are
put on, and hot oil. It will sound
simple but this step is crucial as crucial as
blue plastic because if they don't break, they get
watery, or they just don't they are all sweaty. Ricardo
says it easy, but not so much it is. Well I think there is no
secret, many people say that we have something that we hide something
that maybe that's why not we want to break up, but seriously they
are very simple things, nothing more than, well, obviously,
it is always the, go the season of each one to do their own thing. For the other. If the taco de
canasta could talk to us and Could you tell us something, I'm
sure it would start presenting itself as a
cheap, accessible taco , and that you can find in all places
and corners of the City of Mexico, at a reasonable price. It
is not a coincidence that so many people we love it because it is
good, because it is full, because It's oily, and here in the
city we eat heavy, and safe also, throughout the country,
because it has touched me that many people who come from other
states, they love it, they they fall in love, and they always ask
where the best are. God bless the Taco de Canasta,
because it is one of the best tacos here in Mexico
City, get out of trouble, stay tummy, and best of all,
you don't spend much money. Little profit friends,
because this taquito, the truth is that, my respects. As you could see, there is a
gigantic world , the size of the land behind the
basket studs , and not just in the product as such. I, the
truth, is that I am a super fan since I was a student because
they lightened my pocket, and I'm sure millions of
people here in the City of Mexico, too. Not for nothing, they
are one of the favorite tacos of all chilangos, and I
sincerely recommend quite a lot those of Ricardo and
his entire team. If you want an order very specific, you can check it
on the phones here, to that they contact and throw the
complete basket as a family for parties or if you have a craving
to eat tacos de canasta all week long. Now
tell us what other Garnacha would like to see in this
new series of videos that we are enjoying it a lot.
Make a cup bread, a Quesadilla, the tortillas to
start, will be fine. There pay for the part down here
that we are reading. Also don't forget that you
can like this video because the truth is that
we are quite motivated to do this format. I am
quite excited because there are many stories behind Now yes,
see you in the next of the La garnacha... que apapacha.
