GOD LEVEL Street Food in Mexico - Sandwich NINJA with SUPER FAST Cutting Skills + Mexican Chicken

All right, check it out, guys, it's Trevor James. We are in Tolula, a couple hours outside of Mexico City in Puebla State, and today I'm so pumped because we're going for a full-on Pueblan State street food tour. After Tolula, we're going to Puebla, and we're gonna have a ton of street food, and right up ahead is a big market. Check it out. If you like juicy meat and spicy tacos, along with watching superhuman slicing skills, you're in for a treat, because we found a ton of delicious street food on our Puebla street food journey that's gonna make your mouth water. You can start your street food journey just as we did, by leaving Mexico City in the morning and stopping in the small local market town of Tolula along the way, tasting the world-famous mole poblano, rich and dark chocolatey sauce over top of juicy chicken before driving to Puebla and eating even more. And in this street food tour video, we found six incredible street foods that you're gonna love, so make sure to watch all the way until the end to enjoy them all. Let's eat. All right, right up here is the town market. Beautiful little town, classic old feel here, and we're gonna go deep into the market and see what we can find to eat. Oh, nepales. Look at these. Prickly pear cactus. Cool. There is so much in this market already. We're just walking past quesadillas stalls, tons of big pots of soup, and we're gonna go try and find the perfect spot. Oh, look at that. Just look at what we found. All of this sheep meat in a taco. You can see that you can have a taco down here and a fresh corn tortilla. Oh, it looks incredible. And I believe this is also, right here, I believe this is the stomach and some sausage, and he's gonna put it into a fresh taco and we're gonna sit down. It's like a bar-style taco joint. Start the day off right. So we've got one morejo lamb taco and one stomach, spiced stomach taco, but we're gonna sit down at the local bar here and try it out. I'm gonna put some of that salsa verde on. Oh, color. The color of Mexican cuisine is something to dream about. We're gonna load that up with some salsa. Spice that up with some fresh onion and salsa. Maybe some parsley and cilantro mix. And then a nice squeeze of lime on there. Oh, double layer that for double protection. You do not want that to break on you. Let's try it out. Muy rico. Wow. Oh yeah. Oh, it's messy and good. Oh, that is just so sloppy. So sloppy and full of delight. Spiced like a chorizo sausage with that cilantro and lime and onion and that stomach flavor. It's actually very nice. The odor is not strong at all. Incredible. Rico. Muy rico. After those delicious lamb tacos, we kept exploring the market and found a row of friendly ladies selling cold Mexican salads and spice-packed chilies. Here, you gotta be really careful with the heat. This market is just full of deliciousness. Look at all this sliced lamb meat. We just had that in a taco. There's just so many of those stalls. And we're gonna try and find some more food. There is just unlimited selection here. Oh, egg and bell pepper quesadilla taco, I think. Oh, and what's this? Oh, look at all the sliced meat. Hola. Oh. Hola, senora. Oh, nopales. Oh. She's just giving us a sample of nopales salad, which is prickly pear cactus with onion and cilantro. Mm. Oh. Oh, wow. Oh. Gracias. Oh, that's actually quite sour. Oh, and a little crunchy and slimy. Oh. I think that is actually a cow foot salad. It may be a bit of nopales in there and onions and cucumber and cilantro. And I have a bit of that citrusy flavor as well from that past salad. Oh. Mm. There's so much here. What I just tasted there is like a little tangy, almost has a jalapeno. You can actually taste those pickled jalapenos in there. That's what it is. Pickled jalapenos with that cow foot is very tender and soft. Canada. Mm. Wow. Muy rico. Wow. Lots of food here. Look at all the food. Nopales. Oh. Gracias. Oh. She's just giving me a chipotle. I believe this is a pickled chipotle and I think that is a sweet sauce that is in. Oh, it's like a smoky chili. A smoky chipotle. Oh, wow. Oh, but it's actually a little sweet and smoky. It tastes like it has a plum flavor in there. Wow. And my mouth is burning. But what I'm really amazed with is just how friendly everyone here is. After tasting that deliciously spicy chipotle pepper, we bought some bags of the samples she gave us and then kept exploring the market and found the true jackpot of Puebla, mole. And not only was there the world-famous dark and rich mole poblano, but there's also a whole new world of moles to try with all different colors and flavors depending on the spices that they use, full of nuts, fruits, chilies, and chocolate. My mouth is just on fire, but it's a smoky, sweet deliciousness and we're gonna keep exploring this market and see what else we can get. Look at this here. This is sliced beef. I believe this is called cecina and you can actually have it grilled. Look at this. They're grilling it over here and oh, look at that. Oh, it looks fantastic. And you can put that into a tortilla. But we just had tacos, so we're gonna keep exploring and see what else is down this food paradise. Oh, people are just so friendly here. I'm just blown away not only by the food, but by the hospitality in Mexico. Oh, look at the colors. Look at these colors. All these pots. All of these pots of different soups. Incredible. Look at all of these. Look at that, that's mole there. Mole poblano. Mole sauce. Made with chilies and chocolate. There is a ton of different soups and moles. I believe this here is a pepian. Pepian. Pepian, which is a type of mole made from squash seeds, I believe. Look at that. Pumpkin and squash seeds mole. Different moles all spiced with tons of different spices. Chocolate, chilies, and you can see just this whole row is just packed with stuff to try. Look at that. That's mole poblano. That is what we're gonna have to order. Wow. So the mole poblano, awesome. You get a chicken leg, you get some rice with carrots, and then the real beauty is this right here. Mole poblano. Muy, muy rico. Look at how rich that looks. Oh, gracias. We're gonna get a little avocado on there as well. This is just what dreams are made of. This truly is what dreams are made of. Not only can you try the world famous Puebla mole sauce, but you can come back for weeks and try new stuff each time, like red moles and healthy stews and soups all served with tortillas, enchiladas, or rice, and all deep in the local market make it worth coming here to Cholula solely to eat. Gracias. What an amazing selection we've got here. This is what we came to Puebla State for, to try the mole. You can see we've got that dark, rich mole sauce. We've got some chicken covered in lots of sesame and avocado, and we are just gonna, oh, look at that. Just gonna break off some chicken. Oh, yes, chicken and avocado. Doesn't that look fantastic? Mm. Oh, yeah. It's actually a little sweet, savory, spicy, and chocolatey in one bite. It's just a slight chocolate flavor with chili, tons of spices. They put nuts in there. They put a little cinnamon in there. It's just an aroma spectrum that you get in your mouth when you bite that. After that life-changing mole, we walked through the market a little more, sampling some fried pigskin chicharron crackers, and then made our way outside and on the main road again to the city of Puebla, a one-hour drive away and home to even more delicious street food. We are in the beautiful Cholula Town Square now. Look at this awesome, old, classic architecture. We're gonna make our way 30 minutes drive to Puebla now and have more food. Check it out. So we just got into Puebla. I've heard there's so much delicious food here, and right up here, I think there is a food center that has one of the most plump, juicy, delicious cemita Mexican sandwiches, and I've heard you've gotta try it here, so we're gonna go try that out. When we walked up to this sandwich stall and this food center, we couldn't believe our eyes because we truly found the sandwich hot spot. There's these huge buns that are stuffed with your meat of choice, like chicken, cow feet, or ham, but the real joy comes from loading it up with tons of Oaxacan string cheese and a ton of spicy chilies and smoked chipotle peppers, and watching the superhuman speed at which they slice and prepare the sandwich. Oh, yes. Hola. Oh, these look beautiful. It looks awesome here. We are gonna get a plump cemita with chicken, and oh, yeah, look at these buns. It's like a sandwich bar, lining up the buns with sesame, and I'm loving the selection here. I think these are those cow feet we had earlier. Here's some, I think these are jalapenos, but red, and then some smoked chipotle. Oh, yeah, so there's avocado. Look at that, fresh avocado. Just loading it up. Oh, yeah, just loading up fresh avocado on all those sandwiches. Mexican cemita, beautiful sandwich. Oh, yeah, there's the chicken. There's the chicken. Look at that chicken. All of these sliced, fried chicken going onto these nice, big sesame buns. That just looks incredible. Look at all the cow feet, and that is, I believe that is Oaxacan string cheese. Tons of string cheese. Yeah, Oaxacan string cheese. That is a ton of cheese. Oh, just loading the cheese. That is a huge mound. Just look at that mound of cheese on each cemita sandwich. String cheese, white Oaxacan string cheese. Those are gonna be, that's gonna be a huge mouthful. Here comes the avocado, another layer. That's just loading it up with avocado. Look at all the avocado. There's the chicken, the avocado, all that string cheese. This is gonna be a heavy sandwich. Oh, look at all of that avocado on there. Those are just plump cemitas, tons of avocado. It's just like a mountain of avocado. And she's just loading it with the papalo leaves as well. This is gonna be my first time trying them. I can't wait to see what flavor those add. And a little mustard. No, no, that looks like oil. Oh, and then here's the smoked chipotles. What a beautiful sandwich. Incredible, truly incredible. Jalapeño, por favor, gracias. Oh, and a little bit of jalapeño on there as well. And that's the slicing action. It's just beautiful watching these sandwiches get made here, the cemitas. You can get tons of different types of meat. You can see she's made a couple with the cow feet, a couple with ham, most of them are with chicken, and that's what we ordered. There it is, gracias, senora. Oh, look at that. That's a monster sandwich. Oh, wow, that is a monster. That is truly a monster sandwich. Oh, it's messy. Oh, yeah, look at that. Oh, it's just overflowing. I've never, oh, oh, it's messy. Look at the layers. She put chipotle in there, jalapeño, avocado, all that string cheese. I think that was a bit of olive oil. And then these green leaves are called popolo. And I think they taste a bit like a mixture between mint and cilantro. Muy, muy rico. Those smoked chipotle. The popolo leaf is actually quite, quite minty. I would say it's citrusy, and it has a cilantro flavor as well with the avocado and all of that string cheese. This is like a ultra-heavy filling sandwich, but deep down satisfying from that crispy bread, the sesame, mm, it's really filling. And this is the spot. Muy, muy rico. Gracias. That was just an unbelievable sandwich. I can't believe that those flavors exist with that leaf they put in there. After that beautiful sandwich, we made our way for our final meal of the night, hitting up the streets to go food ranging for a classic Pueblan meal. What an amazing day it has been in Puebla. So much delicious food. I'm absolutely stuffed, and we got one more meal to enjoy. But first, we're just enjoying this beautiful, classic architecture. I think this was actually built in the 1600s to the 1800s by the Spanish, and you can just see that influence everywhere here. Super heritage, and I can't wait for our next meal. We're gonna get a big stuffed chili pepper. Let's go check it out. Right up here is the famous joint. We're gonna try chilis en nogada, stuffed chilis. Gracias. Okay, here we go. After talking with the server, he told us that the chilis were out of season, so we ordered up the green ppn over pork that we saw in the market earlier instead. Gracias, wow, gracias. Look what we got here. This is a Mexican pumpkin seed sauce, and with pork. I ordered it with pork, comes with some rice, and then look at these. These are chalupas, tortillas with a red and green sauce made from chilis, and then there's onions and beef on top. They give you some green salsa verde and lime. You can squeeze and put on everything, and then also some chips and bread. We're just gonna go right in for that green, oh yeah, look at that. The green ppn Mexican pumpkin seed sauce with pork. Man, I'm gonna get a bit of rice. It's completely fine if they don't have that stuffed chili because this just smells so aromatic. Mm, mm. It's actually kind of like a peppery green chili sauce, but it's not too spicy. It's more smooth and peppery, and I can taste a bit of pumpkin seed in there as well. What an awesome day in Puebla. Tons of amazing food. I would love to know what you thought about this video in the comments below. Please click that subscribe button and that little notification bell as well. 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