I'm to the stage where I'm feeling a little top-heavy right now put 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 the chile relleno ate a lamb's head had the richest jiggly taco I've ever had in and conquered a merry-go-round of Autobot ax now in part two were jumping straight into an afternoon of non-stop eating the original Caesar salad and
we're going to a stall where you'll find one of the world's fastest taco makers [Music] 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 like the middle of the afternoon yeah like not lunch not in real time 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 kno
w it's just next-level good and that's why we're here at an off mealtime in the middle of afternoon they are famous for the Cameroonian chilaquiles regular and it's made with a capital of the trip it's cooked in butter with with some chili but then also really good is the football band answer just that octopus yeah a little bit of modeling also it's together with people and modeling octopus and Marlin and what is the name of this place Elma selenium Alma Centennial okay it's a pleasure it's very
traditional very popular place yeah [Music] [Music] this one is the buco and Marlene it's just exploding it's exploding with the Marlin and octopus the other one is comedy comedy be sure it enchilada it's an enchilada spicy comment on pulled it in with cheese and you can even feel how crunchy that tortilla is as well all right and a little cabbage on there too great yeah brighten it up now that's perfect yeah balancing out look at the layers look at the meat look at the octopus and Marlin just
like just sprouting and ago I'm burning out of taco vocabulary right now to explain this but that's incredible it's like caramelized octopus the Marlin is just like minced up and just like finding it and the melted runt you cheese okay but the pro move that we got to do for the next bike I'm hoping not to lose a whole octopus leg in the consummate this dunk this is the pro move though Oh or Vimeo salsa and then to make sure I got enough consomme on there one more okay now we're gonna go [Music]
Marone enchilada enchilada now in the way it's simpler but the vibrancy of the shrimp comes through and seen like the bounciness of the shrimp the chili and the spice in there and the salty juiciness I forgot about their kids yeah [Music] there's nothing I'd rather be drinking than fish consomme right now [Music] oh that's beautiful there's like an acidity to it it's sour you taste the fish drop and then you really taste the smokiness of the chiles in here just like Sue's going down your girl Wo
w that was yet another just outstanding life-changing taco experience in Tijuana the Marlin and the octopus was incredible but the simplicity of that come out on that shrimp was just mind-blowing ly tongue blowing ly flavorful you gotta get them both that was delicious we're getting to a point here where my 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 [Music] [Applause] [Music] [Applause] [Music] [Applause] so next up
on this ultimate food tour of tijuana mexican street or if you wanna 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 Jeff me 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 my dad's it goes in the fridge buffalo chicken wings that are number of stories where people came in hungry VIPs and I'm hungr
y you gotta make me some stuff they didn't have what they wanted so they threw things together back in the 1920s I believe it 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 we 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 in here it almost kind of has a Lowery's prime rib kind of feel to it it's it'
s classic you can feel the history just oozing in here boozing with Caesar salad I love they reel 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 and then hey we're gonna see the whole process but I will up and make it tableside I'm Toby [Applause] [Applause] ever [Music] Oh knew that a yellow true [Music] tequila Mucha tequila cheese Parmesan cheese Sonia look this [Music] [Music] [Music] without a d
oubt 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 it also 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 soggy that is perfect okay fast Caesar salad in the world and Thummim you think maybe fireworks will blow and you just forget the invented it this is it and it's so good though it's it it's like exactly where i
t needs to be yeah it's perfect it's a Caesar salad No it really is that good I'm in like the acidity of the dressing the garlic and the anchovy you don't really notice the anchovy but you just that probably gives it like mommy we're very good and umami others you tell with the parmesan and domion bomber done she has it all in the history and the flavor with salad it's all in the Caesar challenge I think what also makes it is it has to be romaine it's perfectly crunchy its juicy to you like you
literally bite down on those those lettuce stems and it's just romaine stems in its mouth arugula and need that crunchy juiciness and like a few years mock-up time-tested and proven Caesar salad that was incredible and I think like his romaine lettuce coding 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 Caesars dressing that was extraordinary and we have one more stop tonight one more taco stop to finish and
it's actually not even going to finish this tour because remember that stop that that one taco stall that we stopped at earlier this morning 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 [Music] [Applause] al baqarah and they have different cuts they have a flank meet they have a nice carpet and they have a picanha ganya we got out of the car you could just see the and smell the smoke just spewing
out of this event he's slicing up the beef right now they're famous for carne asada which is Sonoran style grilled beef of different parts grilled over over open charcoal black charcoal grilled in front of you before you eat you smell the aroma the salsas are all out beautiful we need to ask for after that I mean somebody has that they they go steal the girls the rig okay because I give you that Capone [Applause] the picanha is the back leg of the top of the sirloin right top of the sirloin yo w
e 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 a litera Oh ara Cera's yeah like skirt see you hear the orator is amazing too so so salty meaty flavorful is the butter yeah said butter people my inhale up [Music] that's like chili oil final thought always talk like that costia which is the ribs and they put the entire rib into your taco so you can take a bite of the rib so fatty mommy fi
re meat smoking Wow this one is the actual rib meat which has been sliced up enjoy Tokyo with soft and welcome Wow we're just getting better and better and juicier and juicier just try that he ruined that it's insane play broke like it's so tender and tender like meat juicers like we've never experienced all right let's do that that was groundbreaking night delicious 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 wait for one more taco to conclude this tour up - why not but that's tomorrow morning for breakfast because it was closed we 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 good night right now see you tomorrow for another taco [Music] [Music] Paco good morning good morning good morning we lost half t
he group hey guys yes I'm just coming under the tree good morning no I don't know the background oh this place yeah it's got okay so this is tacos feetoes okay they do tacos de birria de res which is beef birria and then they they put some Tripa in there I know you've had treatment and that's a ghost city they serve yeah let there okay here in Tijuana to crisp it up so it gives a little bit of crunch - that'd be awesome and it's also known as like the fastest typist all right I don't know if the
particular dude is here today but they're they hold one of the quickest arrows probably in Mexico flips the consomme up in the air and he catches it in the tortilla which Scouts I'm gonna call it camp at channa mmmh and that is the play and I like it Dorado yes a lot of people like that's the creepy crispy taco avocado 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 right back today bright and early wait the driv
er [Music] [Music] the whole trip feetoes is denied to us yesterday we shall not be denied today [Music] by far the best part is when he swings in that juice that brought that consuming into your taqwa that is gorgeously oily and crunchy there salsa can add in some more chillies before I start eating yes the tacos like amazing the writing is a little like uneven just though the morning sunshine coming through the trees that's the [Applause] and the onion Wow no other way I'd rather wake up in th
e morning then when the grilled habaneros oh that one is sweet oh yeah the heat builds up on you it creeps up on you oh yeah starting to be spicy it would have been horrible to miss that final taco in Tijuana unbelievable place the contrast of the juiciness of that birria dress and just his like unbelievable fast taco making skills you could just use the type of taco maker you could just watch you could just work you could you 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 is 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 couldn't go in Mexico Scot
t for also helping with the schedule all have their links in the description box below but go follow Jeffery 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 li
ttle 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
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