Van Life A DAY IN MEXICO

So today guys we have a surprise for you. Now we've been staying at Zion here in Puerto Escondido but Zion has a sister property a block or two away. It's called Conicardi. Conicardi? Yeah, Conicardi. And it is amazing. It's more like a luxury hostel than bungalows and apartments like where we're staying. But it has an amazing kitchen and the courtyard area is really pretty. So we're going to head over there and then you'll see what the surprise is. Hi guys. Let's cook. Hey guys. So you couldn't be in Puerto Escondido down here in southern Mexico for as long as we've been and not bring you guys some authentic Mexican food. So we got a surprise for you guys today. Come on in here. I want you to meet Mauricio. Hi guys. So you guys already know Angie, our Spanish teacher, who you'll be seeing again in this video quite a bit. But we met Mauricio through Angie and Mauricio is a chef. Mauricio, how long have you been cooking? I've been cooking like for six years. Yeah? Yeah. I was working in some places in Mexico like little towns in Nayibi. I like to do Mexican food like new style kitchen. Mixing the street style and the gourmet style now. So Mauricio does fancy Mexican food. That's what he's saying guys. Yeah. Mauricio, you want to talk a little bit about what we're going to do today? Yeah, we're going to cook a Filo de Taco. That is a mushroom taco, a fish taco, and a spaghetti taco. All right guys. You can't go into the market without getting some kind of food. And what do we have here today, chef? We got a tamales molin. So how do you open these up? It's hot right there. I'm told these are the best tamales in town. Oh look at that little treat on the inside. Let's see if you guys can see that. Look at that. All right guys. So I'm going in for some of this tamale right here. This thing looks tasty. So what is the sauce in here? Tamales. These are some of the best tamales I ever had right here at the city center in Puerto Escondido. What do you do after you get some food? You got to get some drink. Here we have tuna drink. Tuna. It's not a fish. It's a fruit. I think it's like a cactus fruit. Yeah. So here we go. Oh it's good. It's very sweet. Yeah it's good. So does that have sugar in it? I don't think so. That fruit is very sweet. So what do you think, Snow? The front row seat to the chef station. Yeah. I think we're gonna have a trilogy of tacos that is tasty. Here we got the spices to the barbacoa. We need to put some cumin, pepper, and clavos. What is clavos in English? It is like spice. I don't know how to say it. How do you say the spices in Spanish? Just say them all in Spanish. Cumin, pepper, and clavo. Clavo is a traditional spice here in Mexico. You put the spices to make the barbacoa like a crust. Like a crusted steak. Oh, Snow, you'll like that, won't you? Yeah. A little crusty steak. Yeah, I like a crusty steak. All right, so guys, I'm getting a little sneak peek of this pineapple, but Anne is going to tell me something about pineapples. We have two kinds of pineapples here. The regular pineapple is bigger and tasty. This is the regular pineapple you can find all around the world. But in Mexico, we have honey pineapple, which is sweet. It's sweeter and sweeter and that's what we're eating. And guys, it is sweet. I wish you could taste it. Do you say this right here is coriander? Yeah, it is. I've never tasted this before. Yeah, we have two different types of coriander. This one with the flower is the pre-Hispanic coriander. Yeah, and this is the normal coriander you would see everywhere. So I can just take a piece off and taste it. Yeah, you can taste it. The leaves and the flowers, I feel. It's really good. It's kind of citrusy, almost like a cilantro, but not as strong. Yeah. And then coriander. Do you guys ever use coriander? I've never cooked with it. This one is definitely a little bit stronger. Yeah. Yeah, very good. Maybe a little bit more like a lemon peel. Yeah, a little lemon. Very good. I'm going to start using that stuff. Yeah, it looks beautiful. So is this on like all tacos or how does this work here in Mexico? Yeah, you can find it in the tacos, like the steak tacos in the corner. They put a lot of coriander on the tacos with the tlayudas, with everything. They put the coriander. It's famous here in Mexico. Mexico, there is many kinds of corn, so many kinds of tortillas, but the regular tortilla with just the normal corn, it made, there's two kinds. There's the tortilla hecha a mano, done by hand, what we are going to do today. We are doing today. And then there is the tortilla that you can buy in a store that is called tortilla, but they don't use actually just corn. They use a flour that is called maseca. And it's like more commercial corn. What we are going to test in today is actually corn, only corn. Nice. That's why they're so good guys. Snow's making the tortilla. She's going to be the tortillaria. We'll see. We will see how this turns out. Y'all know that I am the dishwashing specialist. Kurt is the cooking specialist. Let's see what happens. You can't have tacos without tortillas. All right, it's time to plate up this trilogy of tacos. And I got to tell you guys, this kitchen smells phenomenal. So let's start with the steak taco, the carne taco that Mauricio is putting that colander on right now. It's got a nice red onion and pineapple salsa with that steak seared with all those spices you heard Mauricio talking about. And now he's going to put a little of that mushroom taco on the back, but let's talk about the fish taco first. This is made with fresh Mahi, which they call Dorado down here. It's got red peppers and carrots and ginger. And we rolled it up tight and we seared it in a frying pan. And then we're topping it right now with a homemade peanut sauce, which is incredible guys. Incredible. Now that mushroom taco in the back, it's mushrooms, fresh corn. You watch this cut off the cob, purple cabbage and all kinds of spices. And I'm Mauricio is going to come in here and he's going to top the plate off with a creamy avocado sauce and a few more spices and herbs. And then we're going to sit down and eat this stuff. This is fantastic. All three tacos, fantastic. And you know, these guys are our friends and we told you at the beginning, they've started a YouTube channel and Mauricio is going to do something awesome for you guys. If you head over to his channel, which you'll be able to get to at the end of the video or check the video description, he's going to give you some of these recipes. So you guys are going to for sure want to head over there because Kurt, this is amazing. The mushroom tacos are like freaky good. And of course I love the fish tacos, but it's all delicious. It's all good. So head over to their channel when you get done watching this one and get the recipe for this stuff guys. And we'll see you in a few days and you're going to want to stick around. Kurt's got another Van Cost video coming up. Cheers guys. If you liked this video, be sure to give us a thumbs up, subscribe to our channel and hit the notification bell. So, you know, when we put out new videos to see behind the scenes action and help support our journey, head over to our YouTube membership page. You can find the link in the video description. Thanks for watching. And we'll see you guys in a few days.