BEST HIPSTER TACOS IN L.A. w/ SUPEReeeGO (Guisados) - Fung Bros Food

I don't even want to say it, because my grandma might be watching, but I'll say it in English. This might be better. Yo, what's good, everybody? Welcome to a Mexican edition of Fung Bro's Food. Right now, I'm in downtown Los Angeles in front of one of the best and most well-known taco spots in the entire country. Yes, I am talking about Guisados. And you know I couldn't do this video without a Mexican friend. That's right. I'm talking about Erica Choa, aka Super Ego. Yo. Thank you so much for being here, man. Was that an awkward handshake? What's up, man? It was a no look, so we were like connecting, disconnecting, finger touch. Hands touched. Anyways. What's up, guys? Super Ego. Have you ever met a finer that you try to date, but when you holler, she says, No way, Jose. Kanye wears it like this. Kanye, can you shut up? Like I'm afraid of you? You didn't even count to five. I'm excited. I'm ready. My belly's ready. Yo, and Eric, I heard that these are critically acclaimed tacos. And they're not just any tacos. They're done a little bit differently. All right. Well, I got a question to ask you, man. Okay. Estas listo? What? Are you ready? Yo, I'm ready. Let's go. My name is Armando De La Torre Jr. You're here at Guisados. You're about to taste the best tacos in LA. This is a sampler plate. This is probably the most popular way to get tacos at Guisados first. When you're first coming there, you get a sample of everything because these are just mini tacos. Their real tacos are actually way bigger. Let's start with the chuletas. I didn't want to say it because my grandma might be watching, but I'll say it in English. This might be better. First of all, I'm blown away by the pork taco. It was amazing. I think it had like the right amount of spice too. I don't know. Are you a spicy guy? Do you like spice? I can, you know, we got the Sichuan food. You know, it's kind of spicy. Yeah, I can deal with it. I can tolerate a lot of spice. That I felt like was just like perfect. Let's try the, what I thought was fish. I thought it was what? Pesco? Pesca? Yeah, you thought, that's what you were thinking. I'm trying to flex all the Spanish I know right now. I'm just throwing it out there. Tell me that doesn't kind of look like a fish fillet. No, it looks exactly like a fish fillet. It's been here for a minute. That's good. That's bomb. I believe that's queso fresco. It's like a really fresh cheese. It hasn't really been like fresh. It's like fresh mozzarella. You know, it's like very moist. For the people, the chicharrones. The chicharrones. People who work here tell me that that's their favorite one. I'm a big fan of chicharrones and the way it's cooked here has obviously been softened. Yeah. You know, so you get that like nice chew bite with it. Chicharrones usually is the crunchy pork rinds. Yeah, the pork rinds that are crunchy. But like if you ever see someone like selling us bottles, they sell chicharrones in a bag. That's awesome. That was amazing. I like the chewy texture. They got some black beans on the bottom. So also kind of like help balance the chewy texture. Now, tell you a little bit about chicharrones. I'm actually not a fan of chicharrones. Just like the taste, which is weird and like blasphemous, you know, to all my Mexican people out there. Hey, you've done a lot for Mexicans. I've done a lot. But like, but you know, you can say this. I mean, some Mexicans don't even do the spicy. And they get picked on a lot too, you know. Salud. That's bomb. I mean, I know what you mean. I don't always, personally, I don't always love everything chorizo either. And what I love is that this fluffy tortilla is so thick that it actually soaks up a lot of the sauce and it kind of balances things out. You know, we do a lot of cholo videos. Finally, we meet. Oh, that explains it. He's a fan. What you want, homie? You watch the videos, right? You want like a selfie or something? No. Uh, maybe like a picture, an autograph? Hold up. We're gonna have to charge a bag of taquitos because that sh** doesn't come cheap. How do? Have any real cholos gotten at you in person? Bro. Left comments? Bro. This one time my mom came out the mall. And this dude had it all over his face. Walking past me. And I'm a little panicked. I'm like, oh man, maybe I don't... I hope he doesn't say anything. But he walks past me. He's like, hey, yo, Ego. I'm like, oh, man. I turn around, look at him. My heart's beating. At this point, do you think something might go down? I am thinking something might go down because this dude's face is this. That's his face. And he just called me by my YouTube name, right? So he's just like, hey, look at that dude that does his YouTube videos, right? I'm like, yeah. I'm hesitant, right? Are you like, uh, no. Uh, I mean, I don't. That's George Lopez. But I told him, yeah. And he was just like, hey, bro. I appreciate that. You're getting down for the raza. You know, it means like, it's like this stamp of approval. That's cool. For our people, you know. Okay. So, so generally from your experience, they approve of this. They like it. Yeah. That's what's up, man. That's good. Just bringing the light to a character, you know, a couple of characters on adventures. Absolutely. We got to feature these real quick. They just dropped these off. A fusion horchata, which has cold brew coffee in it. I got AI. Have never had cold brew horchata. That is good. So I got the dinga de pollo. Yeah. That's a nice smoky flavor too. What does tinga mean? Dinga is like muscle smoke, and it's like strung out. That's a nice smoky flavor too. Portobello mushrooms. There was levels to that mushroom. It hit me like level one. It hit me again. And with the sauce and the cheese on top. Boom. I was like, right. Oh, it came together. And this is for the vegetarians out there. Vegetarians, you're going to love this. Yeah. And now we're on to the full size tortilla tacos. Looks like we got shrimp fajitas. That's definitely fish. Fuck, we're so crazy. I need to figure out how to make that sauce. That's amazing. It's like seasoned and peppered perfectly. And the sauce, it's got a like, like a little kick to it. I don't know what it is. It's amazing. Hey, fish tacos are really popular right now. They're blowing up everywhere. Like Baja style fish tacos. This is another queso with chorizo. Toronto peppers. Are you ready for this? This is Toronto peppers. This is really hot. It's like hot dry peppers, but they don't look hot right here. Yo, do you want to try that with me? I'll go for it. Okay. I think we should both go for it. We'll go both go for it. I'll take the next bite. I'm going to start off. Nah bro, at the same time, you on one side, me on the other. I mean, off camera. You want to eat it first without the habanero, or you just want to go double up on it right now? I'm going to double up. All right. I'll do the same. I'm with it. Perfect. I'm going to just dip a tiny bit. I just had the slightest dip of habanero sauce. I still feel it in my mouth right now. No perspiration. I mean, it's hot out here. You know, it's cool. You were sweating already. Don't worry about it. It's not the peppers. I'm going to do something stupid. I'm going to pour a little bit more on it. And I feel like, bro, you know, How are you feeling, man? Bro, there's Toronto peppers in here, which already is hot. Drenched it in the habanero sauce. I feel it coming. I was impressed though, man. That top intensity. Thank you. That's hot. You did it though, man. Horchata, please do your work, man. I'm very proud of you right now. Thank you. You know, I needed that validation. There you go. Okay. I had to take a small 10 minute break, and my mouth is good. But actually what I feel bad about is how much I have to drink to push that spice down. So now my stomach is very full with a bunch of liquids. I got a little bit around the corner of my mouth. A little tingly. Yeah, a little tingle. I was going to stuff myself with any large amount of tacos. I'm glad it was guisados. It was a different experience. I mean, obviously we're eating stewy tacos. Right. It's like really well prepared. All right. So do you have a favorite taco? Here are guisados, man. The chicken one was really smoky. That was really good. And the first time I had that, it blew me away. I'd never had anything like it. Yeah. The beef ones are good, too. The beef stew. I'm a big fan of beef stew. No matter what culture it comes from, I just love beef stew. The queso one, the one that I previously thought it was fish. That kind of surprised me, too. Because I never ate a cheese taco before. Like a queso taco. So that to me, I was like, yo, I could actually eat a whole one. Yeah. And then the shrimp one was good. Shrimp one was amazing. Shrimp one was definitely like top three. The first taco I had, which was a chuleta, pork chops. Oh, the light colored one. Yeah. The green sauce. That, I was surprised with the chorizo. Oh, yeah. Because I came in kind of like avoiding the chorizo a little bit. But their chorizo here was bomb. Like I legit enjoyed it. I'm gonna be honest. So I grew up in the Seattle area. And now, obviously, the Mexican population and the Hispanic population is growing. But growing up, wasn't that many where I grew up. And when I got to LA, I really experienced like real Mexican culture. Yeah, man. Try new foods. I mean, I grew up very like picky as a kid. You know, and as I started to get older, I started to just like venture out and start eating more. And today was a perfect example. I just had chorizo. Like again, you know, when I was a kid, I didn't like it. And right now, like I'm like, yo, I think some things might start changing, you know. So let that be a lesson. You know, try new things, guys. You never know. Yo, we're in downtown LA. I just had delicious tacos. I'm with Super Ego, aka Eric Ochoa. If you don't know, check out his channel right now. And until next time, we out. Peace.