GOD LEVEL Street Food in Mexico – Sandwich NINJA with SUPER FAST Cutting Skills + Mexican Chicken

GOD LEVEL Street Food in Mexico – Sandwich NINJA with SUPER FAST Cutting Skills + Mexican Chicken


– Alright check it out,
guys, it’s Trevor James. We are in Cholula, couple of hours outside of Mexico City in Puebla State. And today, I’m so pumped ’cause we’re going for a full on Pueblan State street food tour. After Cholula, we’re going to Puebla and we’re gonna have a ton of street food. And right up ahead is a big market, check it out! (upbeat music) If you like juicy meat and spicy tacos, along with watching
superhuman slicing skills, you’re in for a treat. ‘Cause we found a ton
of delicious street food on our Puebla street food journey that’s gonna make your mouth water. You can start your street
food journey just as we did by leaving Mexico City in the morning and stopping in the
small local market town of Cholula along the way. Tasting the world famous mole poblano, rich and dark chocalatey sauce over top of juicy chicken before driving to Puebla and eating even more. And in this street food tour video, we found six incredible street foods that you’re gonna love. So make sure to watch
all the way until the end to enjoy them all. Let’s eat. Alright, right up here is the town market. Beautiful little town,
classic old feel here, and we’re gonna go deep into the market and see what we can find to eat. Oh, nopales. Look at these. Prickly pear cactus. Cool. There is so much in this market already. We’re just walking past quesadilla stalls, tons of big pots of soup, and we’re gonna go try
to find the perfect spot. Oh, look at that! Wow, just look at what we found, all of this sheep meat in a taco. You can see that you can
have a taco down here in a fresh corn tortilla. Oh, it looks incredible. And I believe this is also, right here, I believe this is the
stomach and some sausage and he’s going to put it into a fresh taco and we’re gonna sit down. It’s like a bar-style taco joint. Start the day off right. Ooh. (speaking foreign language) Oh, caliente? (speaking foreign language) Okay. Gracias. So we’ve got one more (mumbles) lamb taco and one stomach spiced, stomach taco. And we’re gonna sit down
at the local bar here, and try it out. I’m gonna put some of that salsa verde on. Oh, color. The color of Mexican cuisine
is something to dream about. We’re gonna load that up with some salsa. Spice that up with some fresh onion and salsa. Maybe some parsley and cilantro mix. And then a nice squeeze of lime on there. Oh, double layer that
for double protection. You do not want that to break on you. Let’s try it out. (moaning) (speaking foreign language) (moaning) That is oh yeah. Oh, oh it’s messy and good. Oh that is just so sloppy. So sloppy and full of delight. Spiced like a chorizo sausage with that cilantro and lime and onion and that stomach flavor, it’s actually very nice. The odor is not strong at all. Incredible. (speaking foreign language) (moaning) After those delicious lamb tacos, we kept exploring the market and found a row of friendly ladies selling cold Mexican salads and spice packed chilis. Here, you gotta be really
careful with the heat. This market is just full of deliciousness, look at all this sliced lamb meat. We just had that in a taco. There’s just so many of those stalls. And we’re gonna try and
find some more food. There is just unlimited selection here. Oh, egg and bell pepper
quesadilla taco I think. Oh and what’s this? Oh, look at all the sliced meat. Hola. (speaking foreign language) Oh, she’s just given us
a sample of nopales salad which is prickly pear cactus
with onion and cilantro. Mm. Good. Oh, wow. Gracias. That’s actually quite sour. And a little crunchy and slimy. (speaking foreign language) I think that is actually a cow foot salad and maybe a bit of nopales
in there and onions and cucumber and cilantro and I have a bit of that
citrusy flavor as well from that past salad. Oh. Mm. There is so much here. (speaking foreign language) What I just tasted there is like a little tangy almost has a jalapeño you can actually taste those
pickled jalapeños in there that’s what it is. Pickled jalapeños with that cow foot is very tender and soft. (speaking foreign language) Canada. (speaking foreign language) Canada. (speaking foreign language) Lots of food here. Look at all the food. (speaking foreign language) Oh. Gracias. Gracias, oh. She’s just given me a chipotle. I believe this is a pickled chipotle, and I think that is a
sweet sauce that it’s in. Mm. (laughs) (speaking foreign language) Oh, it’s like a smoky
chili, a smoky chipotle. Oh wow. (speaking foreign language) Oh, but it’s actually a
little sweet and smoky. It tastes like it has
a plum flavor in there. Wow. Man, my mouth is burning. But what I’m really amazed with is just how friendly everyone here is. After tasting that deliciously
spicy chipotle pepper, we bought some bags of
the samples she gave us and then kept exploring the market and found the true jackpot of Puebla. Mole. And not only was there the world famous dark and rich mole poblano, but there’s also a whole
new world of moles to try, with all different colors and flavors, depending on the spices that they use. Full of nuts, fruits,
chilis, and chocolate. My mouth is just on fire, but it’s a smoky, sweet deliciousness and we’re gonna keep exploring this market and see what else we can get. Look at this here. This is sliced beef, I
believe this is called cecina. And you can actually have it grilled. Look at this, they’re
grilling it over here. And oh, look at that. Oh it looks fantastic. And you can put that into a tortilla. But we just had tacos so
we’re gonna keep exploring, and see what else is
down this food paradise. Oh. People are just so friendly here. I am just blown away not only by the food but by the hospitality in Mexico. Aw, look at the colors. Look at these colors, all these pots. All of these pots of different soups. Incredible. (speaking foreign language) (laughing) Look at all of these. Mole poblano. Look at that, that’s mole there. Mole poblano. Mole sauce. Made with chilis and chocolate. There is a ton of
different soups and moles and I believe this here is a Pipián which is a type of mole made
from squash seeds, I believe. Look at that. Pumpkin and squash seeds mole. Different moles all spiced
with tons of different spices. Chocolate, chilis, and you can see just this whole row is just packed with stuff to try. Look at that, that’s mole poblano. That is what we’re gonna have to order. Wow. So the mole poblano, awesome. You get a chicken leg, you get some rice with carrots, and then the real beauty
is this right here. Mole poblano. (speaking foreign language) Look at how rich that looks. Oh. Gracias. And we’re gonna get a little
avocado on there as well. This is just what dreams are made of. This truly is what dreams are made of. Not only can you try the
world-famous Puebla mole sauce, but you can come make for weeks
and try new stuff each time, like red moles, and
healthy stews and soups, all served with tortillas,
enchiladas, or rice, and all deep in the local market make it worth coming here
to Cholula solely to eat. Gracias. (laughs) What an amazing selection we’ve got here. This is what we came to Puebla State for. To try the mole. You can see we’ve got that
dark, rich mole sauce. We’ve got some chicken
covered in lots of sesame, and avocado. And we are just gonna, oh look at that. Just gonna break off some chicken. Oh, yes. Chicken and avocado. Doesn’t that look fantastic? (moaning) Oh yeah. It’s actually a little sweet, savory, spicy, and chocolatey in one bite. It’s just a slight chocolate flavor with chili, tons of spices. They put nuts in there. They put a little cinnamon in there. It’s just an aroma spectrum that you get in your mouth when you bite that. After that life-changing mole, we walk through the market a little more, sampling some fried pig
skin chicharrón crackers and then made our way outside and on the main road again
to the city of Puebla, a one hour drive away and home to even more
delicious street food. We are in the beautiful
Cholula town square now. Look at this. Awesome old classic architecture. We are gonna make our way 30 minutes drive to Puebla now, and have more food. Check it out. (dreamy upbeat music) So we just got into Puebla, I’ve heard there’s so
much delicious food here. And right up here I think
there is a food center that has one of the most plump, juicy delicious cemita,
Mexican sandwiches. And I’ve heard you’ve gotta try it here. So we’re gonna go try that out. When we walked up to the sandwich stall in this food center, we couldn’t believe our eyes. ‘Cause we truly found
the sandwich hotspot. There’s these huge buns that are stuffed with your meat of choice. Like chicken, cow feet or ham. But the real joy comes from loading it up with tons of Oaxacan string cheese, and a ton of spicy chilis
and smoked chipotle peppers. And watching the superhuman speed at which they slice and prepare the sandwich. Oh yes. Hola. (speaking foreign language) Oh, cemita. – Si, cemita. – Oh, these look beautiful. (speaking foreign language) It looks awesome here. We are gonna get a plump
cemita with chicken. And oh yeah, look at these buns. It’s like a sandwich bar. Lining up the buns with sesame. And I’m loving the selection here. I think these are those
cow feet we had earlier. Here’s some, I think these
are jalapeños but red, and then some smoked chipotle. Oh yeah, so there’s avocado. Look at that. Fresh avocado. Just loading it up. Oh yeah, just loading up fresh avocado on all those sandwiches. Mexican cemita. Beautiful sandwich. Oh yeah there’s the chicken. There’s the chicken. (laughs) Look at that chicken. All of these sliced fried chicken going onto
these nice big sesame buns. That just looks incredible. Look at all the cow feet. And that is, I believe that
is Oaxacan string cheese. Tons of string cheese. Oh yeah, Oaxacan string cheese. That is a ton of cheese. Oh just lowering the cheese. That is a huge mound. Just look at that mound of cheese on each cemita sandwich. String cheese, white
Oaxacan string cheese. Those are gonna be, that’s
gonna be a huge mouthful. Here come the avocado, another layer. That’s just loading it up with avocado. Look at all the avocado, there’s chicken, the avocado. All that string cheese. This is gonna be a heavy sandwich. Oh look at all of that avocado on there. Those are just plump cemitas. Tons of avocado. It’s just like a mountain of avocado. And she’s just loading it with
the papalo leaves as well. This is gonna be my
first time trying them. I can’t wait to see what flavor those add. And a little mustard. No, no that looks like oil. Oh and then here’s the smoked chipotles. What a beautiful sandwich. Incredible, truly incredible. (speaking foreign language) Oh and a little bit of
jalapeño on there as well. And that’s the slicing action. It’s just beautiful watching
these sandwiches get made here. Cemitas. You can get tons of
different types of meat. You can see she’s made a
couple with the cow feet, a couple with ham, most of them are with chicken
and that’s what we ordered. There it is. (speaking foreign language) (laughs) Look at that. That’s a monster sandwich. Wow. That is a monster. That is truly a monster sandwich. Oh, it’s messy. Oh yeah, look at that. Oh, it’s just overflowing. I’ve never, oh it’s messy. Look at the layers. She put chipotle in there, jalapeño, avocado, all
of that string cheese. I think that was a bit of olive oil. And then these green
leaves are called papalos. And I think they taste
a bit like a mixture between mint and cilantro. (moaning) Oh yeah. (speaking foreign language) Those smoked chipotle. The papalo leaf is actually quite minty. I would say it’s citrusy. And it has a cilantro flavor as well. With the avocado and
all the string cheese, this is like a ultra
heavy filling sandwich. But deep down satisfying, from that crispy bread, the sesame. Mm, it’s really filling. And this is the spot. (speaking foreign language) Gracias. That was just an unbelievable sandwich. I can’t believe that those flavors exist with that leaf they put in there. After that beautiful sandwich, we made our way for our
final meal of the night, hitting up the streets to go food ranging for a classic Pueblan meal. What an amazing day it has been in Puebla, so much delicious food, I’m absolutely stuffed, and we got one more meal to enjoy. But first we’re just enjoying this beautiful, classic architecture. I think this was actually
built in the 1600s to the 1800s by the Spanish. And you can just see that
influence everywhere here. Super heritage, and I can’t
wait for our next meal. We’re gonna get a big
stuffed chili pepper. Let’s go check it out. Right up here is the famous joint we’re gonna try chiles en nogada. Stuffed chilis. Yes yes. Okay here we go. After talking with the server, he told us that the
chilis were out of season. So we ordered up the
green Pipián over pork we saw in the market earlier instead. Gracias, wow. Gracias, look what we got here. This is a Mexican pumpkin seed sauce and with pork, I ordered it with pork. Comes with some rice. And then look at these. These are chalupas. Tortillas with a red and green sauce. There’s some chilis and
there’s onions and beef on top. They give you some green salsa verde and lime you can squeeze
and put on everything. And then also some chips and bread. We’re just gonna go
right in for that green. Oh, yeah look at that. The green Pipián Mexican
pumpkin seed sauce with pork. And I’m gonna get a bit of rice. It’s completely fine that they don’t have that stuffed chili, because this just smells so aromatic. (moaning) It’s actually kind of like
a peppery green chili sauce. But it’s not too spicy,
it’s more smooth and peppery and I can taste a bit of
pumpkin seed in there as well. What an awesome day in Puebla. Tons of amazing food. I would love to know what
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