Mexican Street Food in Tijuana 🇲🇽 INSANE TACOS TOUR IN MEXICO 🌮(Part 2)

I'm to the stage where I'm feeling a little top-heavy right now, or a little taco-heavy. In part one, which was earlier this same day, we crossed the border from San Diego to Tijuana on foot, and immediately got started on an ultimate Mexican street food tour. We began with a chile relleno, ate a lamb's head, had the richest jiggly taco I've ever had, and conquered a merry-go-round of adobada. Now in part two, we're jumping straight into an afternoon of non-stop eating, the original Caesar's salad. And we're going to a stall where you'll find one of the world's fastest taco-makers. Yeah, the thing about Tijuana is like literally you only have about a four-minute rest in the van before you get to the next place, and we're at the next place. Good seafood here. Oh man, wow. Look at this place. Plus, it's like the middle of the afternoon. Yeah. It's like not lunch. It's not mealtime right now. That's why it's so empty. When there's this many people eating in a restaurant in the middle of an afternoon on an off-meal time, you know it's just next-level good, and that's why we're here at an off-meal time in the middle of the afternoon. They are famous for the camarón enchilado. Camarón enchilado. The camarón enchilado. Okay. It's the shrimp enchilado. Shrimp enchilado, okay. And it's made with the shrimp. It's cooked in butter with some chiles. Okay. But then also really good is the pulpo, which is the octopus. Yeah, the octopus enchilado, and they put a little bit of marlin. Oh, so it's together. Yeah, yeah. With pulpo and marlin. Yeah. Octopus and marlin. And what is the name of this place? El Mazateño. Yeah. Okay. It's a place that is very traditional here in Tijuana. Popular place. Yeah. Okay, Paco. Enchilado. It's an enchilado. It's like a... It's spicy. It's spiced in with cheese, and you can even feel how crunchy that tortilla is as well. Look at the meat. Look at the octopus and marlin just, like, just sprouting. That's incredible. It's like caramelized octopus. The marlin is just, like, minced up and just, like, binding it. And the melted crunchy cheese. Okay, but the pro move that we gotta do for the next bite, I'm hoping not to lose a whole octopus leg in the consome, in this dunk. This is the pro move, though. A little more jalapeno salsa, and then to make sure I got enough consome on there. One more. Okay, now we're good to go. It's insane, like, the bounciness of the shrimp. The chili and the spice in there. And the salty juiciness. There's, like, an acidity to it. It's sour. You taste the fish broth, and then you really taste the smokiness of the chilies in here. It just, like, soothes going down your throat. Was yet another just outstanding, life-changing taco experience in Tijuana. The marlin and the octopus was incredible, but the simplicity of that camaron, that shrimp, was just mind-blowingly, tongue-blowingly flavorful. You gotta get them both. That was delicious. We're getting to a point here where my stomach is almost at full expansion. I've never been so happy, and we're gonna take a little rest now before the next meal. So next up on this ultimate food tour of Tijuana, Mexican street food tour of Tijuana, we're taking a little break from the tacos and from the street food. But this is, like, a pilgrimage destination. This is a place I've wanted to come for years since Jeffrey has been telling me about it. And so we just arrived. This is the home. This is where they invented the Caesar salad. Ingredients, right? So you just grab those in the fridge. It's like the buffalo chicken wings. There are a number of stories where people came in hungry, VIPs. They said, I'm hungry, you gotta make me some stuff. They didn't have what they wanted, so they threw things together, and boom, here's the salad. We're famous forever. Yeah, absolutely. It's a mistake. Back in the 1920s, I believe, there was an Italian immigrant who lived between San Diego and Tijuana. And he is credited. He invented, for one of his restaurants here, using ingredients that he had on stock. The Caesar salad. This is the place. This is the hotel. This is the restaurant his legacy lives on, and we are here. Immediately step into here, it almost kind of has a Lowry's Prime Rib kind of feel to it. It's classic. You can feel the history just oozing in here. Oozing with Caesar salad. I love, they wheel over the whole wooden cart. The precious Caesar salad bowl in the center. With that dressing that is just like caked up on the walls. The raw eggs. Garlic. And then, yeah, we're gonna see the whole process, but I love, they make it table side. Anchovy. Wow. Garlic. Mustard. Januari. What's the first? Black pepper. Only the yellow. Tequila. Mucho tequila. Cheese parmesan. Parmesan cheese. One. Two. Three. Look at this. Without a doubt, that's the greatest salad preparation I've ever seen. Mixing it in the bowl. Only romaine lettuce. I like how they don't cut it at all, so it remains whole. But that's also necessary in how it coats, the dressing coats each leaf of romaine. Okay, here it is, my first bite of the original Caesar salad. That is perfect. Okay. Best Caesar salad in the world. You come here and you think maybe fireworks will blow up, and you just forget. They invented it. This is it. And it's so good, though. That's it. It's like exactly what it needs to be. Yeah, it's perfect. It's the essence of Caesar salad. I'm gonna taste that with a piece of churro. Now, the acidity of the dressing, the garlic, and the anchovy. You don't really notice the anchovy, but you just, that probably gives it the umami. For sure it gives it the umami of the Caesar salad. With the Parmesan. Anchovy and Parmesan. It has it all. The history, the flavor, the salad. It's all in the Caesar salad. I think what also makes it is, it has to be romaine. It's perfectly crunchy. It's juicy, too. You literally bite down on those lettuce stems, and it's just romaine stems, and it's juicy. Oh, yeah. No. It needs that crunchy juiciness. And like, uh-huh. You know, I have a Caesar's mustache. Time tested and proven. Caesar's salad, that was incredible. And I think like, his romaine lettuce coating skills are part of what really stands out. And also the romaine. It has to be romaine. That juicy crunch is what makes it, mixing with the Caesar's dressing. That was extraordinary. And we have one more stop tonight. One more taco stop to finish. And it's actually not even gonna finish this tour, because remember that stop, that one taco stall that we stopped at earlier this morning? Cheetos? No! What? No. We didn't have a chance to eat there because they were sold out, but we're gonna eat there tomorrow morning. But, we have one more taco tonight. Taco. El Vaquero. For carne asada? Carne asada. And they have, uh, different cuts. They have, uh, flank meat. They have, uh, no, skirt meat. And they have, uh, picanha. Picanha, yes, picanha. Oh, I love picanha. We got out of the car. You could just see and smell the smoke just spewing out of this tent. He's slicing up the beef right now. They're famous for carne asada, which is, um, Sonoran-style grilled beef of different parts. Grilled over open charcoal, hot charcoal, grilled in front of you before you eat. You smell the aroma. The salsas are all out. Beautiful. We need to ask for a third taco. I mean, sorry. Somebody has the, the, the, the costilla. The ribs? The ribs. Okay. Because they give you the, the, the. The bone? The bone and everything. You want my bone? Oh, this one is picanha. Oh, this one is the same. Same, same, same. Beautifully fatty. Skirt. The picanha is the back leg of the top of the sirloin, right? Top of the sirloin. We got flour tortillas here. It's so, it's such a perfect blend of fat and meat and juiciness. It's so flavorful. It's so beefy. Wow, that's good. This one is the, is arachera? Arachera. Oh, aracheras. Yeah, they're like skirt steak. The arachera is amazing too. So, so salty, meaty, flavorful. It's butter. Yeah. It's a butter beef. Oh, that's a rib. Oh, that's like chili oil. That looks like Chinese chili oil. Hello. Final taco is taco de costilla, which is the ribs. And they put the entire rib into your taco, so you can take a bite of the rib. It's so fatty. It's so, wow. The umami, fire, meat smokiness. Wow, this one is the actual rib meat, which has been sliced off into a tortilla with salsa and guacamole. Wow. It just gets better and better. And juicier and juicier. Just try that rib. It's insane. It's so tender. Tender? Like meat juices like you've never experienced before. Okay, alright, let's do that one. That was ground-breakingly delicious. Just the perfect grilled beef over fire in a taco with the perfect salsas. Look for them in cowboy hats. Stunningly delicious. And that's gonna end our night. We're tapping out for the night. We're gonna go to sleep. We're gonna wake up for one more taco to conclude this tour of Tijuana. But that's tomorrow morning for breakfast because it was closed. It had already sold out by the time we got there this morning. So one more taco, which is gonna conclude this tour. But that will be tomorrow, so I'm saying goodnight right now. See you tomorrow for another taco. Paco. Good morning. We lost half the group. Gracias. I'm just coming under the tree. Good morning. No, I don't know the background of this place yet, Scott. So this is Tacos Vitos. They do tacos de birria de res, which is beef birria. And then they put some tripa in there. And I know you've had tripa in Mexico City. They serve it wet there. Here in Tijuana, they crisp it up. So it gives a little bit of crunch to that birria. Awesome. You'll love it. Awesome. And it's also known as like the fastest taco stall in Tijuana, right? I don't know if the particular dude is here today, but they're there. It's one of the quickest taqueros probably in Mexico. He flips the consomme up in the air and he catches it in the tortilla. Gracias. Birria with the tripe, which Scott was talking about. It's called a campechana. And that is the plate. And I like it dorado. Yes. But a lot of people like them soft. That's the crispy taco? Dorado campechana is like full boat. Again, this is the place that we came yesterday morning, but they were already sold out. And so we're back tomorrow. So bright. Back today, bright and early. I cannot wait to try it. I've been waiting for this the whole trip. Vito's was denied to us yesterday. We shall not be denied today. It's when he slings in that juice, that broth, that consomme into your taco. That is gorgeously oily and crunchy. There's salsa. I'm going to add in some more chilies before I start eating. Yes. How is the tacos? Amazing. The lighting is a little like uneven. Just the morning sunshine coming through the trees. I think that's live music coming in. Oh yeah. He's singing right there. What an environment. I can't wait to try the taco. Oh yeah. Oh wow. It's so ridiculously juicy and crunchy and meaty. And the salsas and the onions. Oh that's, that is ridiculously good. How are you man? Hey, I'm good. How about you man? Nice to meet you. That is insane. One of the greatest tacos I've ever had in my life. I wouldn't want anything else for breakfast man. Wow. No other way I'd rather wake up in the morning than with a grilled habanero. True. Mmm. Oh that one is sweet. But yeah. The heat builds up on you. It creeps up on you. That's, that's insane. Oh yeah. It's starting to be spicy. Ribs are good too. It would have been horrible to miss that final taco in Tijuana. Unbelievable place. The contrast of the juiciness of that birria de res and just his like unbelievable fast taco making skills. You could just, he's the type of taco maker you could just watch, you could just, you could even, I mean, along with eating, just watching them make the tacos will just fascinate you in every single way. Their skill, their quickness, their speed is unbelievable. And this, it's just been an award winning tour of Tijuana. The tacos really, it really does, I mean we had tacos from all over Mexico, but Tijuana is such a melting pot of Mexico, bringing so many amazing cultures from around Mexico to Tijuana and you'll find just outstanding Mexican street food tacos in Tijuana. I want to say a huge thank you to Jeffrey for arranging this and to Gringo in Mexico, Scott for also helping with the schedule. I'll have their links in the description box below, but go follow Jeffrey, go follow Scott and Paco, thank you so much to Paco for bringing us around and again, I'll have all of their links in the description box below and I want to say a huge thank you to you for watching this video. Please remember to give it a thumbs up if you enjoyed it, leave a comment below, I'd love to hear from you and if you're not already subscribed, click subscribe now and also click the little bell icon so you immediately get notified of the next video that I publish. Thanks again for watching, goodbye from Tijuana and I will see you on the next video.