I Finally Learned What REAL Mexican Food Is!

I love Mexican food and on today's video I am taking Taco Bell to real Mexican chefs. See how they react and most importantly hope that they do not smack me across the face and teach me how to make authentic tacos. Let's go. Here we go. Come on in everybody. This place is called Wolf of Tacos. Eduardo! This is my good Mexican friend. How are you brother? Nice to see you brother. Thank you for having me. I see you're already working here. You got some beautiful pieces of meat. Eduardo I brought you a gift. Oh yeah? I love gifts. I love Taco Bell. You like Taco Bell? I do like Taco Bell. It was at this moment that he knew he f***ed up. Well I was not expecting you to react like that. This is Taco Bell but this is not tacos. I love Taco Bell but I'll show you what real tacos are. I would love to teach you. All right enough talking. Let's gear up. Let's go. Let's do it. Let's do trompos. The best way to explain it is pretend this is your face. I don't want to cut my face. Exactly. So what happens when people attack at the trompo immediately they immediately want to put their knife into the meat. But you would never put a razor right to your face. In fact you would put a razor almost flat against your face. I got you. And you push against it the thinner the better. Ah got it. I noticed one thing too you have a little bit of fat and meat combined together. It's not just meat. No. Okay we want to start nice and thin just like he said. That's not a bad job. Not a bad job? That's a very good job actually. Okay okay. I'm trying to go as thin as possible. This thing is as juicy as it gets everybody as you can clearly see here. We got some maillard reaction right here nice and thin and some other parts that are more juicy just like that. Take a look at it everybody and here this is what we got. We got a little bit of medium rare pieces a little bit more with maillard reaction a little bit more sear. In all honesty I think that's what makes trompo tacos good. You're combining a tremendous amount of flavor together with that fat. But in order to get to this stage is where things are caramelizing, cooking and creating incredible smells. First you got to put this whole thing together because as you might know most of the time you find trampos made out of pork. This one here however they are making it out of beef and I was ready to learn how to do it right. Well this is wagyu, wagyu inside round. Of course it is. Okay inside round. Okay so what's the deal how do you do this properly? Cut it right down the middle. Wow! Usually this piece is all lean and red. So what I do I put my hand and I cut thin slices. So everything hand sliced you don't use a slicer at all? No. I mean I noticed that you're cutting it nice and thin but not too thin almost like what we like to call here in Miami it's called palomilla steak. Exactly. So that is how he's doing it everybody. Okay perfect let's try. All right so put a little bit of pressure with your left hand. Just a little bit not too much. Uh-huh and then you get a beautifully even slice you are the slicer. That's the key word here cutting it nice and evenly, which in the end you are left with incredible thin slices. But then you gotta introduce flavor and that's where the marinade comes in. And in the end once it's all done you have a beef trampo. That's what you want on a taco. So now what do we do with this? Tortillas. All right let's go. A little bit of onions go in, cilantro and there you have it. This is as simple as it gets tortilla, meat, cilantro and onions. And in all honesty it is great. But if you think this is it no, no, no, no. The one that we're about to do next the name really caught my attention. Right now I'm gonna make you a gringa. A gringa what is that actually means? Gringa it comes from my favorite taqueria in Mexico City. It is al pastor on a flour tortilla with cheese. Let's do it. This is their flour tortilla everybody. Look how thin it is. Look not only how thin it is but also you can see that it's already saturated with some goodness. It's not like what you buy in the supermarket. This is manteca. That goes down right there on the plancha. Next I'll grab here half a cup of cheese. Okay and this is gouda. That goes right in. Scrape the bottom and beautiful. That's perfect. Not so beautiful as yours. It's not bad. Got a little bit of wrinkle everybody. It's my first time with the gringa. Chill out all right. Kind of learned this step already. Nice and thin. Okay I'm doing it wrong I can tell already. Tilt it this way. There you go. That's beautiful. That's better. How much sugar? One more slice. One more slice. So that goes right there. I'm gonna put it in one side so that I can actually fold it later. Check it out we got a little bit of golden brown colors, a little bit more medium rare, melted cheese, tortilla. Let's go. To dress it up we're gonna put a little bit of onions right on top just like that, cilantro and pineapple everybody. And that is what they call here the gringa. Rate it please. That's a 10 man. No. Yes look at that. It's crispy, it's crispy, it's proper fresh shavings, the right amount of toppings. Take a bite. No, no, no, no, no, no, no. We're gonna take a bite in the end. You just wait everybody. Oh yes. Let's go. And here I keep my suadero. Suadero. Already chopped and blended the way that we like it. If you have no idea what suadero is let me explain. Correct. So this is not a very usual kind of beef for the United States. It's literally the muscle that twitches on the cow. Imagine the cow shaking off flies called the fly shaker muscle. Now why out of all of the cuts that you can choose from you chose this to use? Because it has a lot of collagen in it and it has a lot of fat almost 50-50. We score the meat side and what this does is it prevents it from from curling up on you. Only on one side? Only on one side. What is this? My favorite fat. Is that large? It's large. Look at the size of this large. So this will actually cook the suadero. Yes correct. Cross between a confit and a braise because there's going to be a quite a bit of water in here and fat. So it's like at a beautiful point where they're both at the same time. And then you told me that you sear the suadero first over there. Yes we're searing it first. So you sear directly on the oven then it goes here with just a little bit of fat. Just a little bit actually a little bit more. Oh I approve. More fat more better. So Eduardo we just saw the suadero but you're not done. What is this? So this is our secret touch. This is the lip of the ribeye. It's that triangle fat piece that a lot of people just cut off after they cook it and some brisket. So this adds more fat and more lean meat for the best bite. Got it. I noticed one thing a lot of Mexican cuisine depends on a lot of fat which is what's bringing a lot of flavor. That's why it's so good. Love the maillard reaction that you have here. I see you get a lot of caramelization on Mexican cuisine. Learning a lot, learning a lot. Eduardo honestly I think that's what they serve in heaven. This is yeah I feel like I'm in heaven every day. This is insane. Welcome to real Mexican cuisine everyone let's go. That's the whole process and it ends up like this nicely shredded suadero with just a little bit of lard. And a lot of it of love. That's right. Take for example this longanisa, chicken tacos all gets mixed up with different fats making it incredible. But if you think that they're stopping there no they're not because they're also trying to make traditional style tacos mimicking techniques that have been done for hundreds of years bringing it to a modern cuisine. The amount of sauces that they have are insane and everything is always done from scratch in-house. Now I gotta be honest with you they have several different tacos that they make here but one really caught my eye as it is called meat butter for good reason. Bone marrow? Bone marrow. You put bone marrow in your tacos? We can put bone marrow in anything. Okay so we're gonna go ahead and roast them directly on the salamander. Oh okay all right see you're talking my language now. Bone marrow on a taco everybody. As that's happening for the ribeye taco he puts a nice thin slice directly on the griddle. Gets a beautiful sear that goes directly on a tortilla followed by some onions and there you have it. Now no toppings? It doesn't need it honestly this by itself is so good. Oh but you're not done yet I thought you were done. No no no. Oh check it out everybody we've got bubbling bone marrow. So this is our wagyu bone marrow and I make it really affordable because I want everyone to be able to try everything. Okay so check it out everybody if you've never had bone marrow in your life it is basically beef butter that's all it is everybody. Imagine the best tasting butter of your life but instead of coming from the milk it comes from the bone. And this we brine overnight so it's all thoroughly seasoned. Wow take a look at that. I know for a lot of people when you look at it you go like oh it's all melted and it doesn't look very appetizing. This is the most delicious thing in the world okay. A little bit of spiciness goes on top. And the morita. This taco here it cannot sit it cannot wait but I just take a look at that everybody. This is the taco they serve in heaven. Yeah. This is the one everybody. If you come here order this one. Okay we came I learned now we taste all the tacos. You see better than Taco Bell. Come on it's not even comparable. But we're not done yet everybody because we're gonna go to another restaurant right now but obviously before we do let's give it a go. How about this one? Okay you go for that one I know you were like bigger is better go for it buddy. Taco Bell is something else it's like it's not even on the same category you know what I mean. You're gonna sleep thinking of angels like beautiful things like you know it's impossible to have a bad time with these tacos. I never thought I was gonna like pineapple on a taco but this is good. This is an incredible taco everybody. Shout out to Chef Eduardo that was an incredible experience thanks for letting me learn how to make tacos properly. But we're not done because I'm taking Taco Bell to a different kind of Mexican. Are you gonna get me in trouble? I think so. Next stop Don Maguay. All right here we go everybody let's go come on. Hey what's up. Yo David how's it going man? Today I brought you something I want you to try. Oh man Taco Bell. Tell me what do you think about Taco Bell? It's a classic man for real it's a classic. Really? Classic. Oh what's going on? You grew up with this since you're a little kid you know. That's correct. It's all right for average American Tex-Mex food fast food. Okay. Average. Okay. What's your brother? Okay tell me tell me tell me okay. The thing is that Taco Bell is all right for average fast food restaurant but that's not authentic Mexican man let's be honest. It's not Mexican? No with that being said I'm going to teach you what is Mexican for real. I would love to learn real authentic Mexican food. Please we're not here for you to cook for me today I am here to learn teach me. Yeah. Here we go let's make some authentic tacos. Onion, pepper. Wow the smell that is coming out of this thing is amazing. Chorizo. Oh beautiful and we mix that together cook directly on charcoal everybody I absolutely love that. Here I've got this get some of the beans over here. So we'll get that beautiful beans that goes right inside some beans. Now you mix that together beautiful that goes in it gets to cook and infuse all of those flavors together. Exactly. So check out the ribeye everybody I'm going to quickly show you because it's thin but it's not paper thin and it got beautiful marbling that's what you want everybody. If you don't have that marbling it's not going to be that good. Season it with a little bit of salt and then it goes. Oh I love it. You're gonna wait a couple minutes. Just like that time to flip get another one and in he goes. Oh nice beautiful little sear on that steak. Take a look at everybody that's what the jasper oven does. Yes you get a little bit of grill marks but you also sear it quite quickly all the way through. So this is pretty pretty much done. And the frijoles is pretty much done you got a little bit of a crust on it. Take a look at that mix everything together get all those flavors combined. Okay so what I'm going to do is right now I'm going to add a chimichurri like a Mexican style with a little bit of spicy. A little bit of frijoles goes right down right in the middle over there. Now we get the ribeye and the ribeye goes right on top of the taco that goes right on top just like that. Now we're gonna add guacamole on top, pico de gallo. And of course a little bit of salsita goes right on top. There you go everybody I mean take a look at that. What a beautiful thick heavy taco too. You got the ribeye, you got the beans, you got the salsa. Come on man look at that. It's very different than Taco Bell. It is of course of course of course it's different man. It's so flavorful delicious the meat is nice and tender extremely juicy another level. What's our next taco chef? Pork with adobo, adobo. What is that? This is nopales. Nopales like a cactus. Like a cactus. So he removed all of the spines and also the edges around it everybody. Now how do you cook this? Oh I love it we throw it right in. Let's go with the pork. Wow that almost looks like el pastor. It looks like the pastor yeah but the flavors is totally different. How long has it been marinating? At least for three days. Almost everything that I like to cook it goes to the jasper you know. That goes right in straight up charcoal everybody we'll just lay it down. That goes in look at that It's ready and nopales we're gonna cut it Guga. Check it out everybody so this is my very first time cooking this. The smell that is coming out of it really reminds me of like an asparagus. So we'll cut it in strips like so. Chop it this way. This the way. I'm gonna put the meat there. Oh I love those crispy bits. Take a look at that everybody you got a little bit of crispy bits there that's what you want. Now we'll chop everything up. Look at these little pieces right there. Now we mix everything together and that goes right on the tortilla just like that a generous amount everybody. Oh yes and of course we cannot forget a little bit of the cactus there. Take a look at that beautiful. Then put a little bit of salt on that and a little bit of lemon goes right on top just like that. That's it. This one already got greens we don't need to go to the salad bar chef. Cactus and pork freshly made tortilla in-house and obviously a little bit of lime for the acidity. Chef! Andale wey! Wow it's very smoky it just pairs up perfectly. What are we making next? Let's do the chorizo taco. Let's go. The chorizo meat we prepare that in-house. I have a prep center where all the meat comes out and the chorizo taco is authentic original from scratch from zero. Like sorry I wasn't paying attention to you. I was paying attention to the taco. That's good. So we'll grab that and we'll place that right on the bottom over here. Now let's move to the salad bar because over there we can put whatever you want on it man. A little bit of cilantro and onions as authentic as it gets. What else do you like on your taco chef? El mio? Lemon. You have to put the lemon right? Yes. And then? On this one I'll go with the red salsa. A tiny bit of spicy this time let's see. Just a little bit everybody I don't want to go too crazy. I'm scared of this one chef because when a Mexican says that it's spicy then it's a different level you know what I mean? There are times when Mexicans say no no pica wey. Say pica wey. So here you go everybody we have chorizo, tortilla, cilantro and of course a little bit of onions in there with that spicy, spicy sauce. Let's give it a go. That's amazing! Now he's kidding now. Spicy but flavorful. But you know what about I like about that taco? You can either combine that with a beer or con horchata. What is that? Try that, try that. Try that flavor with that combination. Oh that's amazing! Wow! That is fire! That, that drink is so delicious I'm gonna go even a little bit crazier here put a little bit more. That's spicy man. But what it does is that it brings it down. Yeah. You know what I mean it just melts it down. I'm going all in. It's spicy but it's good. Taco Bell got nothing on you chef. Hell no. And there you have it I gave Taco Bell to two Mexican chefs they were actually good sport about it and none of them talked bad. It goes to show you that fast food has a place but by no means is it real authentic and Mexican food. I hope you enjoyed this video if you did hit that thumbs up if you're not a subscriber be sure to subscribe and I'll see you guys on the next one. Take care everybody. Bye-bye.