Wild MEXICAN STREET FOOD MARKET Tour in LA with WADE HOLLAND | Los Angeles, California

I didn't know what we were getting right now. Dude, I like this, bro. I was like, damn, he's really loving it. Good morning, everyone. This is David Hoffman from David's Bend here in L.A. with Wade Holland. What up, dude? Adventure travel personality. Let's go! We just met. We're here in the Piñata District. We're at Olympia Market. This is like a Mexican street food market. They also have Salvadorian food. I smell it. I smell it, brother. Are you ready for this, dude? Dude, welcome to Los Angeles. We're going to bring you some flavor. I feel it. I smell it. I'm excited, man. I'm excited, too. We're going to eat some tacos. We're going to eat some bufusas. We're going to have some juices. Yes. We're going to have like five spots. It's nine in the morning. This place is open every single day. Starts around 830. Get here early. Come hungry. Let's go. Eat all day. All day, right here. All day. David stays here. That's what it's going to be. Let's go. Let's do it. Buenas. Que tal? Como estas? Dude, you've never been here, right? Never been here, man. I hadn't even heard of the piñata district until you mentioned it. There's so many different components of LA, and that's what makes this city so beautiful is you discover new things all the time. There's the toy district right over there, which is obviously a bunch of toys and kind of unique little games. This, obviously the piñatas. Take a look. Yeah, the Mexican culture is just on point here because you just listen. La musica. Big shout out to my friend Steve Cha, Rockstar Eater, for recommending this place. Amazing. Thank you so much. We're going to eat right here. Carnitas. Oh, God. This is the spot, dude. Wow. Okay. Amigo, como estas? Bien. Y ustedes, como estas? Listo. Vamos a comer. You've had carnitas before, right? I've had carnitas before. I'm looking at that because is that, what is that? That's um. So basically, carnitas is pork. No, no. But that specifically. Oh, that's the stomach. Yeah, exactly. That's what I thought. Yes, you have stomach, intestines, face, everything. Yeah, that's what I thought. Everything. I was like, that looks like stomach, I think. I've seen that before. Yeah, yeah. Okay. We use all the parts. We use uterus. We use stomach, nuts. We use everything. Okay, cool. So what do we order? Dos tacos. Carnitas or mix? Let's do mix. Mix. We're mixing it up. Okay. Can I make tortilla or regular tortilla? What do you suggest? I think may is better. It's cold. Just the juice is rolling, man. So they have two different styles, right? So handmade tortillas, obviously corn, right? And they have the ones that are ready. So it's $4 for the handmade, $3 for the regular. And we're going to do a mix, right? Mix is what? The mix is carnitas? No, the mix is carnitas, but carnitas is basically everything. So you have intestines, stomach, face. You have every piece of the body of the animal. Okay, okay. Oh, look at that. It's super juicy. I love it. And this huge bat. Yeah, yeah, yeah. It's that one, no? Yeah, yeah, yeah. Let's go in here for spice. Come on, David. Let's get it. I love this. So they have seating in the back, right? Yeah. Beautiful. And we have some spice. We have some, I guess it's like some guacamole. Yes. With garlic, right? So where do we sit? Right here. This is amazing. All right. Here we go. Carnitas. I love this. One of the most delicious things ever from Mexican cuisine, right? So we have the corn tortilla and then we have every single piece of the pork, right? So we have like intestine, we have stomach, we have meat, what else do we have? We have some skin in there. Yep. And then next to it, we have some of the toppings, right? So we have onion, red onion. We have, so this is like a mixed salad, right? So we have cilantro, we have lemon. Oh, we're bringing them all, right? Bringing them in. Oh, yeah. Jalapeños. What do you think? Ooh, a 9am jalapeño. What do you think about that? Oh, it's amazing. He's going in. Wakes me up, man. I like it, dude. The great thing about this is, like you said, it's all day, right? All day. So come at 9am, come at 9pm. ¿A qué hora cierran? Hasta que se acaban. Todo es fresco. Oh, so always fresh, so they finish when the food finishes, basically. Yeah, I love it. I love it. Then we have some spice here. So we're going to add some of this stuff on top, right? You want to go, okay. What's your call here? I don't know a ton about taco culture, but the one thing I do know is keep it simple. I think you keep it simple, get the flavor of the meat, that's most important. So for me, it's like a little bit of onion in here. I'm going just onion, lime, and that should do it, man. Like I'm not going to go a little bit more lime. Red chili for David. You're going red. I'm going green. Let's do Christmas. Feliz Navidad. Exactamente. I like spice all day, man. You want to do another jalapeño? Yeah, hit me with a jalapeño, man. Hit you with it? Mmm. Jalapeño ain't so bad. Habanero? Killer. Mmm-hmm. Like I'm good with jalapeños, but when we start doing like certain spices, like the ghost peppers, you start melting. You know, you're feeling your eyes. If the spice is just painful, don't enjoy it. Don't enjoy it. If the spice is like a little bit warm, but I can still taste what the spice is, awesome. I'm all about that. I'm cool if it sweats a little bit, but I can't be like crying. Oh, that's me, dude. Oh yeah. I'm red. I'm just going in. I'm like, okay, what am I going to do? Let's do it, bro. It's big. Oh my God, look at that. Massive, dude. Oh man, this is a big boy. Mmm-hmm. Mmm. Yeah. Ready? Three, two, one. Go. Mmm-hmm. Mmm. Jam. So juicy, right? Mmm-hmm. I like it. It's a nice, soft tortilla. Not too hard. Mmm-hmm. Mmm. The corn tortilla was the way to go, man. Yeah, exactly. And not too many toppings, right? Mmm-hmm. Oh, I feel that red chili. Mmm-hmm. Nice red chili spice. This is insane. I'm going to give it a little bit more green. Mmm-hmm. Oh, hit me with some. Want some green? Mmm-hmm. I know you said you like spice. Mmm-hmm. Mmm. There you go. Oh, spice all day, bro. But see, that's what I'm saying, man. Like, sometimes I think if you throw a lot of different condiments onto the taco, you lose. Like, I mean, that's right off that grill right there, man. I know, man. Oh, so fresh. So good. Mmm. Damn, dude. Everything's falling out. Tacos. This is my love language, man. Mmm-hmm. You're speaking to me with this. Man. I don't care what time of day it is. I'll eat this all day. People ask me, what's your favorite cuisine? I'm like, look, I love Indian. I love Mediterranean. Mexican. You know Mexican food is UNESCO food. Mmm. It has the UNESCO World Heritage, like, food. Didn't know that. Yeah, it's like one of the only ones in the world. Crazy. Yeah, because it's like so amazing. Damn, okay. Oh, dude, cheers. One last bite. One last bite, bro. Wow. Really, for me, you talk about the organs. Intestine, liver, kidney. All of it. Brain. All that stuff. It just makes everything so juicy. It does. I mean, the meat just like explodes because you can see it just like, look at that, dude. See it. Mmm. Okay, another jalapeno. But you're right, man. Like, I'm used to just eating carnitas of just like one kind of meat. Yeah. That was new for me. The mix. Of like the mix kind of meats in there. Yeah, I was in Phoenix like four months ago. Had carnitas. Okay. Same thing, dude. Mind blowing. Damn. Like so good. That was really good. Oh my gosh. Mmm. The skin. Nice and juicy. Like almost like gelatin, right? It is. Amiga. Increible. Delicioso todo. I guess we'll go hit up some more spots. Keep going, man. Keep it moving. Jalapenos, man. Ooh. Get a little carrot. Yeah. All right, guys. So I'm getting in here with the carnitas. Got to put the gloves on. I'm going to basically move this massive vat. All the juices. So that is basically all juices from the animal, right? So from the pork. Yeah. Yeah, right there. Look at it. It just broke. This thing is so hot right now. And so what they do is they put the meat back down. All the organs back down. And then they pull it back up. And it like basically absorbs all that juice. Then they cut it up. Put it on tortilla. And you eat it like we just did. Look, guys. I'm just going to. Yeah, not juicy. Move it a little bit. And then just grab one of these. Puedo. Yeah, just grab one. Oh, it's heavy. Whoa. Don't drop it. So you just dunk it down like that. Let it soak up, right? And that's what makes carnitas so good. Every single piece. Don't get regular carnitas. Just the meat. Yeah, yeah, yeah. Everything. Organs, skin, and meat. Amia, gracias. Muy amable. Gracias. Gracias a ustedes. So Guadalupe is too nice. She's not letting us pay. Just so you guys know, it's $4, right? Cuatro para that one, right? So four for the hand tortilla. Three for the lesser one. Get the mix. Get the mix for sure. Amia, gracias. Gracias por todo. Thank you. No, you're the best. You're the best. ¿Ahora dónde voy? ¿Jugos allá? ¿Jugos? Jugos. Oh, yeah, yeah, yeah. Yeah, so literally right next door we have a juice lady. Awesome. Yeah. Ven. Come here. Gracias, gracias. La reina. Thank you. She's the tour guide. She's taking us from spot to spot. We found the person. Let's do this. Hola, Amia. ¿Cómo estás? Hola. Muy bien. What do we drink here? No, Guadalupe, thank you, thank you. Gracias por todo. Muy amable, muy amable. Naranja. Y este es peach, ¿no? Ah, naranja. Let's do naranja. Naranja, sí, sí. Orange juice. Pure orange juice. Like the best, right? I don't drink orange juice anywhere if it's not like this. Pure. Dude, Miami doesn't do it this good. Come on, man. Where is that? Right here. What's funny is that we have oranges. ¿Los oranjes? ¿Los jugos? Sí, los jugos. You want? Yeah, let's get two. Yeah, of course, let's do it. I love that. Okay. ¿Ah, sí, allá? ¿Pero qué hay ahí? ¿Pupusas? No, hay pupusas, hay todo. ¿Hay todo? Sí. Increíble. Pasan por ahí. Guys, so he's telling me the pupusas over here is a lot of mixes, right? So we're going to go there after. Gracias, amigo. Gracias. Muy amable. Mangos, mangos. Smell it. The orange is just glistening in the air right now. Oh, my God. I mean, the aroma coming out of there, I mean, it's just like, wow. Fragrance. Yeah, yeah. It's nice and fresh, right? It's like we're in an orange orchard right now. Right? Listen, smell it. Gracias. Amigo, ¿cuánto le debo? Nada. Nada, no. So she's not charging us? This is ridiculous. This is the true hospitality, though, of this culture, man. You were just talking to me about this, where the Mexican culture is the most hospitable culture that I think you could have, just because two out of two people are not letting us pay, which is ridiculous. We are going to pay for this, but the fact that they're just so hospitable, man, that's what this is about. Coming out here, not just the food. This is amazing, but it's this interaction right now. The people. The people, man. All right, so we have nowhere to drink this juice, so we're doing it right here on the street. Love that, dude. Orange juice, apple juice. I love it. What do you think? You tell me. Oh, man. Whoa. So refreshing, right? This is what I need. It's like a palate cleanser, right? Mm-hmm. Especially after that, all those juices. You know, you get all that in your mouth. I love the orange juice with pulp. You like pulp? I mean, you got that. No pulp. It's not real, bro. Yeah, exactly. Any type of juice. Whenever I go to hotels, they have juices, right? Yeah, exactly. The juice machine. Yeah. That's a lot of sugar. Yeah. This is not. This is pure. Dude, that pulp. I'm telling you. Once you hit that, you're like, this is the real deal. This ain't no juice machine, man. That's for sure. This ain't no grocery store juice. No way. And so each one of these costs $3, which I think is a good deal because obviously this is America. This is not on the streets of Mexico, right? No, no, no. But you said it, man. Going from that spot to this spot, get the flavor of the carnitas, this does kind of like cleanse the palate. And it kind of like refreshes you for like more food. I think that's how you'd want to do this, is like have a juice to mix it up, then get some more food as you move down the lane. And I'm done. I need ketchup. My boy here can talk. I love it. I'm just yapping, dude. I need more juice. So right across the street, we have a lot of vendors, a lot of food over there. Let's do that, right? Dude, it's so much. It's too much. Juice. Food. Piñatas. Juice. Food. Piñatas. It just goes. It goes. And it's only one block, right? I know, it's one block. And our first place, they're open every day except Tuesdays. Yeah, they said that. They said that. Tuesdays. Yeah, this is amazing, man. I just love like the whole ambiance of this whole thing, right? Like you come in here, the smells, the sights, the sounds. It's kind of crazy too to think that like if you just put yourself in this spot, you wouldn't maybe not even know you're in Los Angeles, right? That's what I was going to say. Like it really feels like you're in a different world. Muy amable. Gracias. Thank you so much. Muchísimas gracias. All right. So we're crossing. I'm like whoo. Here we go. Emulated, man. Like my God. There you go. Got it. Otra vez. They're too funny here. They have so many toppings here. They have different tacos. They have these which looks amazing. Cómo se ve este? Wow. Tacos dorados, right? So like rolled tacos. They're fried and inside there's chicken. Ah, okay, okay. So it's $7 for three. Oh, okay. Do we need three? Dude, I think we need three of these first off. You were looking at some jalapenos. Here's the real deal. I got you. I asked him. He's going in. Get it. Oh, what do you think? Not so hot. Not so hot? It's more like juicy. Mmm. Yummy. A little charred. I like it. Get all of it. No, it's habanero. Sí. Jalapeno, it's okay. Habanero, different level. Different story. You just melt, you know? I'm going to have another one. Yeah, I like it, dude. Cómo lo hacemos? Lo metemos con musasas? Salsa, lechuga. Gracias, amiga. Gracias. Okay. Here we go, bro. Bueno. Okay. Oh, wait, wait. We have to get some sauces, right? Oh, yeah, yeah, yeah. Okay. I'm already just trying to go in, man. You feed me this, I'm going in. Okay, so what do we think here? This is something that I'm actually not really sure which ones to choose. Just because I would go with one of the green. I think you should get some of those and just put them on the side and we dip, right? Yeah, cool. Dipping. Okay. Okay, just dip, dip. A little green there. Perfect. Let's get some red on the side. All right. So it's basically like a fried taco inside. It's stuffed with chicken. And what's this, chicken? Yeah, chicken. Okay, cool. And then we just dip it into some of these sauces, right? So we have like a hot chili, a red, so green chili, red chili, and then this is guac, right? Okay, guac, red, green. Which one do you want? I think I'm going to do a double. Oh, you're doing double? Oh, you're going red? You're mixing. Mix that. You're dangerous. I love it. Everybody's like, what are you guys doing? Guac. You think that was the move? I think we should try this one too, though. Lucky you. Crunchy. Chicken's on point. That's a little spicier for some reason. I think the guac, which one was that? I'm trying to think what we had here. This was the guac and the green's... The green's hot. It is hot. Yeah. I'm tasting that. I'm like, was that the guac? Okay, let's finish this, right? I love the chicken, right? It's like pulled chicken. The crispy's nice. Adds a fun little texture to it. Oh, wow. To be honest... You're mixing it up. I like it. I just love it. Coming on with this food, right? It's so good. It's so tasty. Hang around Mexican food. You can't, man. No, I'm not saying that. Like I said, man, it's simple, affordable. That's super important too. That's, I think, why I love Mexican food so much is because it's so obtainable for everyone. What was that? Two bucks? Three bucks? You said it there? So that was like four. Four, three. And this one will be seven dollars for three of them. So this is probably like five bucks. Amazing, dude. We got two meals for five bucks. I know, right? I mean, that's the best thing about this city. You know, compared to Miami, we don't have street food in Miami. So you can't eat like, they can't eat street food. I mean, yeah, you have a few things in a window, but not like street food, you know? Yeah. There's a lot. I mean, I would say like LA is a street food city, man. Like there's so much, not just Mexican, but like across the city. You got Korean. You got Chinese. You got everything. Thai. A little Thai down. A little hot. I know, I'm feeling it now, dude. Is that green, dude? You mixed it up. I didn't know what we were getting. I like this, bro. I was like, damn, he's really loving it. A little different, right? This is like an open air restaurant. You have some seating here. You have an earthquake behind us. You have live music. You have the piñatas in front. And then you have these like little, I think I'm gonna buy one of those for my kids. Okay, cool. I mean, look at the artwork on this. I know. Let's go see that. You done? I'm done, dude. I feel good. I mean, maybe I'll want to do that. No, I'm not looking for that. I'm not looking for that. Minho just gave us this on the fly. Pastor. Taco de pastor. Taco de pastor, which is basically another version of grilled pork. Grilled pork? Ah, yes. So another version. They do it in grilled pork. What would you suggest? Okay. So we're going from here. Cilantro. Verde. Ese es más picante, no? Es más picante. Limón. Bueno, bueno, bueno. Tres, dos, uno. Está buenísimo. Buenísimo. Se ve en la cara, no? I mean, it looks amazing. You know what, dude? I'll share it. I'll share it with you, bro. Finish it. Oh, man. It's dripping out. It's a lot, right? That was like so much in one bite. So different. There's a lot in there, dude. We had salsa. We had onions. We had cilantro. We had limón. We had everything before. It was just the meat, you know? Oh, spicy? Yeah, yeah. I love the shell. Not too crunchy, this one. But the best part was like it came out of nowhere. I know. He came out of left field and just said, hey, this is for you. That's Mexican hot sauce right there. Dude, I'm telling you. That is where it's at. I mean, hot, man. It's hot. I love it. Ah. They're all calling me. They're like, gringo, ven para acá. Amigo, gracias, gracias. Muy amable. Gracias. Gracias, hombre. Okay. Dude, micheladas. This is where it's at. So I've been taking a break from alcohol, but you know what? Maybe I'll try one. Have you ever had a michelada? I've had, I've had. Okay, okay. Cool, cool, cool, cool, cool. Yeah, micheladas is like a, I mean, when I think of Los Angeles drink, like, micheladas, man. I mean, the funny thing about, at least my love for this, is like coming from Montana, they have a thing called a red beer, and it's basically like a white person's michelada. It's basically like a light beer, and then it's just Clamato juice into it. So a michelada is a much more advanced version of that, but growing up in Montana, I was very used to this red beer. So when I came out to Los Angeles and I heard of michelada, I was like, oh man, this is similar to like a white boy's red beer. And then I taste it, I'm like, this is amazing. So let's get into the micheladas. So this is a michelada. You can get it in three different sizes. This one is $12 for this one. Then it's $15 for this one, which is plain. And I'm going with one of these because why not, right? Souvenir. So $20 for this one. Gracias amiga. Wow. Look at this. Incredible. With the shrimp on the side. Oh wow. Oh my god. It's a mix of like spices. You got beer in here, modelo, right? You got the lime. Whoa. Nice salt too. Oh, that's good. What's different about this michelada do you think? I don't know, bro. I barely eat drinking micheladas. It looks amazing though, dude. Right? You got it. I like it. Amiga, gracias. Let's drink it. Boom. Last time I had one of these was when I was in Chiapas, Mexico. And this looks pretty much identical to that. Beautiful display. A lot going on here with the shrimp, with the tajin. And obviously the modelo and the colnado. Let's try it. And the stick too, man. If you love the taste, it's amazing. I do love this. Because it kind of adds into the drink too. Take a bite of that. It's a light spice too. It's not like your mouth's on fire. It's not hot. It just adds a little bit more flavor too. And they also do it with tequila if you want. Yeah. The guy did tell us tequila exactly. I'm going to have a shrimp. Mmm. Ice cold. Yummy. You like it? You want some of this? Yeah, go try it. You try it. In there? There you go. Mmm. So I think that's a... I'm trying to think of the name of it. It's like a chulula. Yeah, it's like a sticky spice. I know. I can't remember the name. A little salty too. So the tajin that they put on the rim here. Mmm. When you have the tajin on the rim, that's part of the spice too. You can straight up lick it. Mmm. And it just adds a little bit more flavor too. And then drink. Again, adds just a little bit more flavor to the beer with the Clamato juice in it. Mmm. Yeah, so this is like a super light spice beer, right? It's big though. Two beers in there. It's enough for both of us, right? Basically to have a beer. Oh yeah, lick this, right? Mmm. I love it. Yeah, if you want to go really strong, go with tequila. We're taking it easy. We're not even going to drink the whole thing. I'm good with this. I just love the little vase, right? This is for my daughters. It's awesome. A little souvenir from Los Angeles. Okay, chill. And yeah, I'm good with this. Yeah, yeah. Que tal? Todo bien? Todo bien. Gracias. Delicioso todo esto. Esto es increíble. Estas hermoso. Si. Si, mi amor. High five. Okay, okay. Ah, yes. I love it. Perfect. All right, so right here the next vendor has pupusas. So Salvadorian, but I love pupusas. So good. Two? Let's get two. I'm the charmer. He's the charmer. I knew this was going to happen. Hey man, it's the only way. Okay, so here we have the pupusa, right? So the way it works is a little different. So basically they put cheese inside. It's inside, it's inside. Right? So it's a corn, almost like a corn, I wouldn't say sandwich, but very similar. Yeah, yeah, exactly, exactly. You said the cheese inside of it and then we got all the condiments back here with the salsas, correct? Awesome. So let's add some. Dude, I'm going straight here, I think. I think that's the move. Yeah? Yeah. Boom, dude. Want some of that too? Yeah, I'll have some of that on the side maybe. You know, for me I gotta go with the spice, right? So I'll add probably one of these. Yeah, hit it. Maybe on the side, right? I'm going to do everything on the side because if not, I'm going to be overwhelmed with the food. Yeah. So we have like some coleslaw here, some cabezada, right? You have a what? On the side? Or no? No. No, no, no. Okay, okay, okay. Maybe with this one. This is like a spicy one, huh? Yeah, yeah, yeah. Ooh. How you doing, bro? Good? Good, good, good. Hungry? Hungry. Very hungry. Oh, man. Me too. Es picante o no? Sí, picante. Un poquito. Dame uno, dame uno. Queso. Wow, another surprise. Oh, my gosh. Look at that. Look at the piñata. This guy has a piñata. Another piñata. Oh, my God. What's happening? Taquitos guaraches gorditas. Okay, so this quesadilla Lucy. Originales, right? Las originales. Perfect. So they have all the condiments here. They have all the stuff over there. So they have a mix. They have pupusas. They have some chili, some hot dogs. All right, let's sit down. Let's eat. Yeah, perfect, dude. I love it. Oh, dude. It's like Christmas themed. Feeling the spirit. Oh, I'm going to have to go get some Christmas salsa. Pupusa. So it's basically a round corn cake. You know, this is El Salvadorian or Salvadorian food. I've been to El Salvador. I've had so many of these. They are delicious. So sometimes stuffed with cheese. Sometimes meat. This one with cheese. And we got on the side some guac, some spice, and going in, dude. You've been hitting the hell of videos like a madman today. I love it, man. I love it. Yes. Okay. Ready? I'm going in on some guac. Oh, I love it. Get the guac. Yeah, they're almost like a flatbread, right? Three, two, one, my friend. Do it. Mmm. The cheese. Mmm-hmm. Oh, spicy. The guac was mmm. Yeah? I'm a fan of the guac. Yeah. Oh, so good. This is really filling. Oh, my God. The cheese, dude. Anyway. Oh, God. You're right. They're definitely thicker than I thought. Like, it's kind of deceiving because it looks like a little, it's a little flatbread. And then you're like, oh, there's maybe just like a little bit of cheese dripping with cheese, man. Well, I think it's almost like a stuffed, like a stuffed flatbread. That's how I would say it. Because if you see it right here. Mmm. So good. Pupusa. Oh, yeah. Mmm-hmm. Oh. Ahh. That white cheese. White cheese and chili. Mmm-hmm. Mmm. Oh. Damn. So good. So, I like it. It's a little, a little like. Oh, my God. Oh, yeah. Oh. Come on now. Don't die on me yet. So, a little crispy on the outside, right? A little doughy. Then you have the cheese melted throughout. Mmm-hmm. Mmm. Then you add some spice. How do you do with dairy? Does dairy, some people. Some people get affected. Yeah. I'm actually, I think I'm at lactose intolerance right now. Oh, I totally am. Is that it? I'm like. I've started taking these little lactate pills anytime I know I'm going to eat cheese. So, I ate one this morning because I was like preparing. Mmm-hmm. But some people like just drink milk, eat cheese, no problem. Other people get destroyed off it. So, I'm curious. Yeah, for me, you know, I try to limit my cheese and my milk. You know, limit the hell out of it. Because I know like I'll have a stomach. So, I take Pepto to help me, right? Mmm-hmm. But, you know. Good, huh? Yummy. That's good. Oh, yeah. For a treat. Mmm. Oh, yeah. Mmm. You've been going off on the jalapenos, bro. I love it. It's so good. They're not too spicy. They're really, really big, though. Which one's been your favorite one? That one was probably the biggest one you had. That was awesome. Hola, que tal? So, this vendor's selling rosary. So, a lot of vendors around here. Woo, it's getting hot. It's spicy, dude. There's a little bit more spice to that than you would think. You know what I was going to say? I mean, you know what I was going to say? You want one? Dos. Dos? Yeah, you need the horchata. This horchata, man. Basically, yeah, like the cinnamon and the milk and the, it's not milk, it's just like a, it is kind of a ros con leche, though. I don't know how to describe this. So, horchata. So, yeah, it is like a. It's a sweet drink, man. Mmm. The cinnamon, right? Yep. Mmm. But, it's not thick, you know? Not thick. So, it's more watered down. Lots of cinnamon. Yeah. The rice water. There's actually no rice in here. No. I've had it with rice, so. Oh, you have? Yeah. So, you like, taste like, it's like boba or something? Like, it's not boba, but it has like little particles? Like little grains. Mmm. I went down the wrong pipe. No. Don't die this year. Good lord. Oh, my gosh. What a day. Awesome. Good stuff, man. I love it, man. This is another palate cleanser, right? Mmm. A lot of spice. Cleanses your palate. Keeps going. I think that's the key to all this, man, is like, hit the food, then get like the orange juice. Get some food. Get the horchata. Get some food. Get the michelada. It's like you kind of keep flipping it. Then you can get more food, yeah. Keeps moving around, right? Yeah, yeah. Whoa. I feel good. Bro, this is delicious. I don't know how I can finish this. Maybe I have one more bite. One more bite. Go in. And that is it. Boom. Amazing Mexican street food slash Salvadorian street food here in the Piñata District. What an epic place. Yeah. Olympia Market, right? Olympia Market, dude. Exactly. Right down here in downtown Los Angeles. Wow. Stuffed like a piñata. What did you enjoy the most? Dude, Carnitas is the first spot. I think that was the best. I think it was the best. And what was her name again? Guadalupe. There it is. Guadalupe. She was amazing, man. She was amazing. Guadalupe, the hospitality she showed right away was just like, it was a welcome to what this is all about. Exactly. Guys, please follow my boy right here. Wade Holland, the King of Stoked. Yes. Dude, this food got me stoked. I know, me too. Usually, like, the adventure stuff gets me stoked. But, like, this food got me a little bit more stoked than normal, so. Oh, man. I love it. Well, guys, I hope you enjoyed this video. If you did, please give me a thumbs up. Leave me a comment below. Subscribe to my channel for more awesome travel content. Oh, wow. More Carnitas right here. Hey. What can I say? Are you done? Oh, it's still bubbling. This is where it all started. It started right here, and then it took us into basically the land of Oz. Come on in. Love this guy. Thank you, bro. Yeah. I'll mention you again. Yeah, yeah. I'll see this guy again, man. This was super awesome. Love, bud. I love LA. Thanks, bro. LA's the best.