SPICY FIRE Dip Tacos & BEST Street Tacos in Morelia Mexico

As Matthew McConaughey would say, alright, alright, alright. Oh, this is amazing. Good morning. My last full day here in Morelia. A bunch of local foods I haven't tried yet. This is really interesting. Fruit for breakfast, but there's a local dish here called gazpacho. Now, when you hear gazpacho, you're going to think cold soup. But here, it's a fruit dish. I'm going to eat it for breakfast. Fruit for breakfast. I'm being healthy today. Let's go. So this place, first thing you do is pay for your food. You get a number. You wait at station number one. So there's four stations. And you're going to choose your fruits. They're going to ask you what you want on there. I have no idea what to put on there right now. And then you get to dress yourself. So it's a bit of a complicated, combinational process. I need Carlos with me on this. So you got pineapple, mango, and jicama, which is a Mexican fruit. It kind of tastes like a little starchy, almost like a water chestnut texture. I guess I'll get these three. And they basically put the fruits on a chopping board. And what's kind of interesting is they're adding salt, onions, chilies onto the fruits. More chili powders going on. And they're mixing it all together. Kind of like you would do a chopped salad or something. Cheese. Once it's in the container, they're going to splash on some orange juice. Of course, citrus, some lime. So this is really interesting breakfast. I mean, they submerge it in orange juice. More cheese on top. All right. This is looking fruity and citrusy and very cheesy. Gracias. All right. This is it. Tons of spices, fruits, juice, cheese. Things that you typically wouldn't think really belong together. And you just give it a nice mix. Not surprising it works really well. It's fruity, it's juicy. The jicama provides that nice crunch. It's both a sweet, refreshing, juicy breakfast, as well as a savory, spicy, sort of cheesy soup. These sound really, really odd. But it's sweet, it's spicy, it's juicy, it's crunchy. It works. I see a lot of people adding more chilies into this. So, let's try that. And Carlos recommended these two. This is the house-made chili sauce with honey. It's not really spicy. But it's very fruity. And then, the Mexican hot sauce. Valentina. I think just a little bit of this. Whoa. It's much savourier. I think for some reason, I made it taste more like a chili broth almost. I think I liked it more when I left it alone. And it was just like sweet, a little salty, a little spicy. Now it's like pretty spicy, pretty salty, a little sweet. And the thing is, this is going to be really acidic. So, if you have a lot of stomach acid, this is not going to make that better. Alright, I'm going to just add one more sauce in here. This is the chamoy sauce. And it's kind of like a citrusy, fruity, spicy sauce. Oh, this is very fruity. A little spice, lots of citrus. I should have poured more of this sauce. This would have been really, really good. Again, this dish, native to the area. Gotta try when you come here. Alright, gotta finish this. Next up, going for some tortas. Finally, one of my favourite Mexican foods, tortas. And the place we're going to is called Torta Guadalajara. It is smelling good in here. This is the most splendid taco I might have seen on the street. I mean, this is my second day. More splendid tacos may appear. But this, how do you top a taco just covered, covered in chili? This is called taco al gato. And al gato means to dip things in water. Which is why these tacos are swimming in this spicy red broth. What's so lovely about this is, the outside of the taco, not just the inside, the outside, is covered with meat. There's carnitas on the inside and the outside. Let me al gato this more. Look at all this crazy amount of carnitas sitting on the bottom of this broth. That's what you call going diving for treasure. As Matthew McConaughey would say, alright, alright, alright. This is not a non-messy dish. But, holy potato. There's potatoes on the inside of this taco as well. Oh man, that heat is penetrating my soul. It's definitely missing a little citrus. Let's just take care of that right now. Carnitas, beautifully tender. And with that potato, it's like the taco gods came down and gave this a sloppy, wet, spicy kiss. This is absolutely amazing. From the crunchy tortilla, to the gentle potatoes, to the spicy broth, to the tender carnitas. It's like the most glorious of taco ingredients. Decides to all have a pool party right here. Even just looking at this, it's a sight to behold. I feel like Emeril should be saying, bam, right now. Oh, that potato is glorious. Still, probably give you a heartburn. But, you know what? That's just a taco's way of saying, don't forget about me. But hey, let's not get sidetracked. I was here for tortoise, and I just completely got mesmerized by this beauty here. Bring on the tortoise. I'm gonna save some of the soup and dip the tortoise in it. I already have the plan formulated in my head. Oh, gracias, gracias. I was saving some of the broth for this, but apparently there's no need. This brought his own spicy pool to the party. Get it, pool party? The whole thing went into that spicy, oh, infernal of a broth. Let me just shower some love onto this thing here. This is how you shower love onto a tortoise. Gonna add some onions in there. I don't know if you guys can tell, but I'm a little bit excited about this. I don't even know how to best do this. Let's just get messy with it, huh? Stuff with carnitas, all that juicy sauce, onions. Remember, slurp and bite, because you'll need to. There's so much broth in here. Now, this is my favorite part. It's a good bite. I think this needs another little dunk. There's nothing I don't love about this. This is one of the greatest ways I've ever had a taco or a torta. If you love heat and you love a saucy taco or a saucy torta, gotta come and try this place. My mouth is on fire. I'm sweating, but they brought over this dessert. Look at this. It's like a sort of a softer creme brulee. It's called a jiricaya. I think this is not just something you should get, because it is absolutely delicious, but it's something that you need to get just as an apology to your tummy. Because right now, my stomach is a volcano. It has like two layers of custard. The top surface layer, a little chewy. By the way, I want to mention one more thing about tacos. Notice how they put the carnitas on the outside of the tacos? Beans, baby! Using beans as glue. Food genius right there. And the price? Three tacos, 26 pesos. Less than two bucks. Same thing with the torta. Like I said, if you're a spice lover, gotta come here. All right, here, a little different type of taco. Not as intense. These are all very different, though. These are steamed tacos. I'm just trying a bunch of all the different types of salsa. Ooh, hot oil. Oh! No wonder I felt a deep connection to Mexico. They have all the stuff that I love. Oh, this is amazing. So everything here, from the filling to the tortilla, is all steamed together. I'm almost speechless. This is way better than I thought. I mean, the wrapper is so soft. Probably some of the most tender I've ever been into in a taco. It doesn't have any toughness. This is just pure, gentle, delicate taco. A little bit of hot oil. Wow. Cheese is good, but, I mean, I'm digging the meat taco. The flavor of the filling is way more pronounced. It's just like a really light taco meal. All right, plate number two of steamed tacos. I got some cochinita in here. I like the flavor from this salsa. Let's begin with the cochinita. This is something I love. Slow-roasted pork. You can see all the seasoning sinked into the tortilla because it's all steamed together. I like these almost better than a regular taco. They're just like ingredient tortilla fused together. This is what I'm really excited about. Chicharrones. It's stuffed like a ginormous dumpling. There's some potatoes in here, too. I just had two super unique tacos. Super spicy, dipped in fire sauce, burned-your-tongue-off tacos, and then steamed ones. And they couldn't be more different. One is just like, you know, aggressively punching your taste buds. One is just, like, coating them in a delicate array of spices, ingredients, and flavor. Both, you gotta try when you're in this city. Next stop, we're gonna meet someone really special. Change it up a little bit. One of my favorite things to do in the world is visit different cathedrals. Went to St. Pete's Cathedral in the Vatican. So far, the most glorious I've ever seen. This looks different than any other place I've ever been to. This is the only cathedral where the door is facing north and not south. Usually, cathedrals' doors face south. Life's mysteries. Don't know why. All right, we're at the Restaurant Lou. This is, like, the historical center of Morelia. We're gonna meet someone really special. Cep Lucero Soto, celebrity chef here in Mexico. This restaurant is amazing. Let's go meet her. Ah, this is Chef Lucero Soto. I heard so much about you. Oh, thank you. We are really good friends. Yeah? Since a long time ago. Since a long time ago. I hear you're just one of the most amazing chefs in Mexico. Got your own show, Celebrity Chef in Mexico. No, it's a pleasure that you're here. Oh, thank you, thank you. The thing that you're going to enjoy tonight, today, is fashion about Michoacan, fashion about food. Yeah, you're joining us? Yes, yes, of course. We are going to begin with this. This is the bread, the Spanish. They came with the bread, they came with the wheat, and they decided to make that preparation in a pre-Hispanic way of cook, that is like a tamale. But it's actually wheat bread. Interesting. It's bread, but it tastes that subtle sweetness. I like that. And a little chili. Oh, you can just taste that roasted flavor. Because everything is toast. Oh my gosh! It's like swimming in a pool of chocolate. And you know, it's beans. We eat Morelian chili, but it's made different because it doesn't have the tortilla, it has the jicama, it's like a cut of a potato. First of all, it looks like a food bridge across a bean pond. Innovation with tradition is right. Oh wow, it's got everything. Color, crunch, you've got the silky smoothness from the avocado. But it's so flavorful, it has that depth of flavor. And you're just kind of like, what is that very deep flavor? And that's where the chilies come in. Exactly. This is a traditional dish. Paracho, from the Guitars. And it's put into the oven for 12 hours. So this has been cooked in low heat for 12 hours. Look at that. If you come here, you've got to get this. Really? That is a deliciously cooked lamb. That sauce is everything. It's almost like a curry. Almost like a curry, because it is cooked with all the juices. And it has a little of chili. Very, very creamy. A ton of flavor just concentrated in that seasoning right there. With all the goodness of the juice from the lamb too. Melting in your mouth. No gamey-ness. But that, and I said a little tortilla. Got a nice little crunch from the cactus. That's great. Good job. This is Uchepo de Leche. Made with corn, milk, and sugar. Wow, there's so much I love about this. That is milky and pasty. It's like a sweet candy tamale almost. Guys, you've got to come check out the restaurant. Chef Soto's amazing. We're going to eat up. There's more food to come. We're going to a candy factory. Thank you for being here. It's a pleasure to see how you enjoy our food. And thank you that you can show us how we cook and how we see the flavors of Michoacan. It's really my pleasure. Thank you, thank you so much. Great meeting you, Chef. If you want a really good sit-down place with a great environment, authentic setting, that restaurant is where you should be going. Let me show you something I noticed about this area, though. I find it interesting. Look at these trees. I mean, it's been raining really hard. This is drizzling now, but it was raining pretty hard. Look at this. Try Us Nevada. It's like a natural umbrella. They're everywhere, too. Everywhere in parks, you don't have to bring your umbrella. Sit under a tree. Don't recommend it during a lightning storm, but otherwise, look at this. I don't know. I find it interesting. Let's go to a candy factory. Nice to meet you. That was the owner of the candy museum. He's basically the candy man. This is the kitchen. This is all made by hand? Everything is handmade. Yes, everything is handmade. Tomorrow's production will be the same. Yes, yes, totally, totally. This is the history. Look, the original brand was called El Paraíso. First enterprise? 1840. And the name was El Paraíso. And this is the oldest photo we have of the company. That's the first photo. Yeah, the first photo for the first enterprise. Wow. Three generations. So this started way back then, 1595. So over 400 years ago, if my Asian math is right. So the nuns came, created the candies to exchange for money for the monastery. Then the first candy maker collected the recipes, started creating candies for himself. I'm just summarizing the history here. Sold it to a gentleman who lost it in a card game to your father. Wow, I've never been inside a candy factory. And especially not one that everything is made by hand. We're going to come back in the morning and see how some of this candy is made. Can't wait for that. Let's go buy some. Thank you. Yeah, taste, of course. It's the best part. The name is Ate. Because this is the candy that the nuns started to eat. When the nuns were first starting to sell candy, they were selling this. And this is called Ate? It's like a soft jelly candy made with real fruits. A little tart, a little sour, sweet. The Ate developed a lot in this city because there are a lot of fruits in this region. That's the reason. And the other product, the name is Rompope. Let's go eat it. Wow, I've never seen so much Swiss in my life sitting in front of me. So this is what it feels like to be a kid in a candy store. This is the chocolate truffle cake. Love the mousse. Love the nougat that's in here. That's intense chocolatey flavor. Oh, very, very good. This is the milkshake. Oh my gosh. Mmm. Oh yeah. This might be one of my favorite things. It's a milkshake, but it's so light. This milkshake has pasta ice cream. Usually when you drink milkshake, it's heavy. You feel boggled down, but this is made with mamey, a Mexican fruit. Oh, I love this. So this is the Atean cheese. This is like what the nuns first offered hundreds of years ago when they were trying to raise money for the monastery. Mmm. It's like a crispy cheese cracker. Mmm. Yeah. Very cheesy. And then this is like a little Atean cheese sandwich. That's the way to eat Atean. Like everything they do here, all natural stuff. It's unbelievably good. Especially love the mamey frappe. No, that's good. Thank you. Check this place out. This was such a fun experience. Tomorrow we're gonna come back. We're gonna check out how he makes this stuff. I can't end the day on sweets. Maybe one more taco. One more. If you watched the vlog, on my first day here in Mexico, we tried to come here to eat tacos, and they were closed, but according to Carlos, this is the best taco shop in the city. This shop is called Tacos Cornito. Oh, I'm so excited for this. One big difference between this place already than any other taco stand I've been to. Look at the quantity of the meat shoved into the tacos. I don't think you can physically fit any more meat in here. So we got chorizo, we got some tripe, we got a couple of the different sauces. And the thing to know is that in Mexico, you add your own salt in your tacos. Like, a lot of times they don't add any salt in your taco meat, so taste it and add salt accordingly. I'm gonna try the beef taco first. These are mind-blowingly good. This is the juiciest beef taco I've had in Mexico. Such a huge beefy flavor. And the salsa they make, spicy, vinegary, got that great fragrance from the cilantro. Seriously, this is as good as it gets. Whole family, traditional recipe, working together, cooking amazing tacos. For just a regular taco stand, for something as seemingly ordinary as beef tacos or chorizos, this is now the gold standard. This is under a dollar. It's like a 95-cent taco. Again, all the places I went to, listed down below. And also, Carlos, my good friend, my good friend for about 10 years, only person I know in Mexico, called him up, showing me around. He's gonna start his own tourism business now. He's from Morelia, that's where he's from. So if you guys want to come to Mexico, want to go to Mexico City, Oaxaca, or any place in Mexico, give this man a call. He knows where all the good food is. He'll take you around, take care of you. So I'll put his information down below. It's a new business, because I noticed how good he was. I'm like, dude, why don't you do this for a living? And now he is. Give him some support. Again, thank you so much for watching. This is a fantastic day. Thanks, man. You are welcome. All right, guys, again, thank you so much for watching. Until we meet again, see you later. You know what? I said one more, but I'm getting four more. This is just too good. And they put extra beef on here for me. I love this family. I don't want to leave. Whoa, they just gave me a cup of meat soup. And they said put a little salsa in here. Gracias. Squeeze of lime. Oh, man. Oh, that is a meaty soup. That's everything that's good in the taco meat. This is a fatty, meaty, substantial cup of soup. No wonder they said put salsa in here. Ah, it's all taco essence right here. You got to taste this. If you love tacos, if you love meat and fat and cilantro and flavor. All right, we're going to get to this. See you later.