The Ultimate MEXICAN STREET FOOD TACOS Tour of Mexico City! (ft. La Ruta de la Garnacha)

– I hope you’re having an amazing day.

It’s Mark Wiens.

I’m in Mexico City.

And Mexico Cit is one ofthe, I mean without a doubt, it’s one of the capitals offood in the entire world.

I have an incredibly specialday to share with you today.

I’m about to meet up with Lalo who is from La Ruta de la Garnacha.

He makes videos.

He’s a passionate food lover, and he’s an expert on Mexican street food.

And right now, he’s gonna take me and you on the ultimate besttacos tour of Mexico City.

So get ready to eat thebest tacos in Mexico City.

Okay, say hello to Lalo.

– Yeah! (upbeat music) – [Mark] Where are we going to first? – We are going to eat, this is a taco, taco, the besttaco guide in Mexico City.

So we are going to eat tacos de canasta.

– [Mark] Oh, tacos de canasta.

– It’s for the morning.

– [Mark] In the basket, right? – [Lalo] Yeah, in the basket.

– [Mark] Oh, that’s somethingI haven’t tried yet.

– [Lalo] It’s amazing taco.

It’s cheap.

– [Mark] Awesome.

– [Lalo] It’s easy to get, and it’s very delicious.

(upbeat music) – Are tacos de canastanormally eaten in the morning? – [Lalo] In the morning.

– Or all throughout the whole day? – No, no, no, only in the morning.

It’s more like seven to three p.


– Ah, okay.

There must be a couplethousand tacos which are just stacked up into that basket, and they are steamed in there.

And what’s amazing aboutthese tacos de canasta is that they remain warm throughout the entire timethat they’re selling there because all of them kindahold their heat together.

They’re stuffed within thatbasket, so packed so tightly.

And then what’s also awesome is they’ve got a blanketto keep them warm.

Oh, this will keep youwarm in the morning too.

(man speaks in foreign language) (Lalo speaks in foreign language) (man speaks in foreign language) (Lalo speaks in foreign language) (man speaks in foreign language) (Lalo speaks in foreign language) – [Lalo] Gracias, muchas gracias.

What’s up, man? (Lalo speaks in foreign language) – We’re moving over hereto the salsa station, and they have a coupleof different salsas.

This particular salsa righthere, it includes chicharron.

Oh, man.

How could they think ofanything better than that? (Lalo laughs) So we’re gonna start with thechicharron taco de canasta, and we added salsa de chicharron onto it.

So it’s chicharron on top of chicharron.

It’s fried pork skin ontop of fried pork skin.

That is all you could ask for.


Oh, wow.

Oh, that’s insane.

– [Lalo] So flavorful.

– [Mark] Yeah.

It’s so soft.

It’s just absorbed all ofthe flavor from the sauce.

– Yeah, it’s so flavorful.

That chicarron, it’s amazing.

– So good.


– It’s really big one, really big taco.

You know, for me, I think that the taco, it’s the most deliciousthing in the world.

Why? Because tortilla for theMexican, it’s our plate.

So we eat our plate.

Taco, it’s everything.

You put it on everything.

Sweet, so sweet.

– Very sweet.

Oh, really good.

The next taco is the mole verde.

You can see the green mole in there.

You can see there’s some meat, and then you can see potatoes in here too.

So it’s actually quite hearty.

Mmm, oh.

Oh, that’s good too.

– [Lalo] Good chicken.

– So good.

You can taste the, maybethe green chilies in there.

Then you can taste the potatowhich is kind of creamy, and then also the shreds ofchicken throughout there.

I think it would be evenbetter with some salsa.


Man, that salsa with the chicharron in it, that’s a game changer.

– Yeah, we need to close the video.

That’s it.

– [Mark] That’s it, man.

– [Lalo] We end it.

We end it and say the salsa is the best.

– The tacos are amazing.

But with that salsa, chicharron, it’s unbelievable.

(upbeat music) – The salsa chicharron, it’s heaven.

– It’s superb.

Now that I’ve tried all three of them, which one is your favorite? – Chicharron.

– Yeah, for sure.

– Way chicharron.

– Without a doubt, that chicharron taco with the chicharron salsa is the best.


– The name is Tacos Joven, Taco de canasta Joven.

– [Man] Muchas gracias.

– Muchas gracias.

Hasta la huego.

Muchas gracias.

I couldn’t think of abetter way in the world to start the day.

– Yeah.

(laughs) – That taco de chicharron, that will change your life.

(Lalo laughs) With that salsa de chicharron, oh, man.

(upbeat music) – Okay, this is the place.

This was a really small place.

But now, it’s almost a corner.

See that.

– We’re gonna eat carnitas.

This is another meat palace.

This is a huge production here.

They have all sorts ofmeats grilling over here, but Lalo is taking me over here.

The main reason you have tocome here is for the carnitas.

– This is the place.

– It’s just like falling apartin that glass cabinet there, and they’re just pulling it off.

They’re chopping it up.

Oh, man.

Oh, man.

– You can order whatever youwant, the part of the pork.

– [Mark] Okay.

– If you want– (Mark mumbles) All of the pork are in carnitas, so you can order whatever you want.

(speaks in foreign language) (cook speaks in foreign language) (Lalo speaks in foreign language) Look at that.

– Oh, they’re huge.

As they pull the meat outof that tub of carnitas, the whole thing shakesbecause it’s so soft.

– Yeah.

– It wiggles.

And then you see themchopping up the meat, so they chop up the meat really fine.

Then they stop and theyput it in tortillas.

They’re double tortillas.

– Double tortillas.

– And then they add onthe, wow, they add on the cilantro and onions.

– Cilantro and onion.

And Mark, this is your gift from Mexico.

– There’s a little indentedhole on this plate.

We’re gonna show youwhat’s that for very soon.


(waiter speaks in foreign language) I got two different types of carnitas.

One is a mix of meat andfat, and then the other one– – [Lalo] Costilla.

– [Mark] Costilla.

– [Lalo] Yeah.

– It’s a whole rib.

And you can see, in this taco, there’s a whole bone in there.

And look at that meat! Oh, that just looks fall apart tender.

Oh, that is unbelievable.

It’s gonna just slide offthe bone without a doubt.

That style, man.

That taco style, man.

We’ve got our tacos.

We’ve added the salsa.

And now, this is the mostgenius plate you’ll ever see.

And it inserts just perfectly.

– [Lalo] On Coke.

– [Mark] Lalo, you’re a genius.

So you have hands free.

We can be filming, we can be eating tacos, and we can hold our drinks— I’m drinking.

– [Mark] All at the same time.

– And answer the phone.

Hey, hi, mom.

I’m eating tacos.

(both laugh) – I’m gonna squeeze on thelime just to get that extra citrus component which is a must in tacos.

And I’m gonna go for this one first.

This is the carnita with a mix of skin.

You can see the chunks of skin down there.

Wow, that’s a lot of meatstuck into a tortilla.



– [Lalo] The skin is soft.

– [Mark] It si.

– [Lalo] Yeah.

– [Mark] It just sorta like melts.

– Yeah.

– It melts.

– The salsa, it’s a little spicy.

(upbeat music) – One of the things that’samazing about this taco is it requires very, very little chewing.

Chew twice and you can swallowit because it’s so soft.

And it’s just all, it’s melting together withthat meat, with that skin.

The onions in there give it a crunch.

You’ve got the refreshing cilantro.

And then that salsa, andthen that squeeze of lime, it just all comes together.

(upbeat music) I have never had a tacoor seen a taco like this with a bone, an entire bonerib in the taco before.

So you can see, okay, so there’s onions and there’s cilantro, and then it’s the whole boneof pork in here, the whole rib.

It’s inside of the taco.

So Lalo told me that youcan either take out the bone right now or you can just start eating it and just work your way around the bone.

I think I’m just gonna workmy way around the bone.

So you can pick up this entire thing.

I mean the tortillas are justhere to hold it all together.

– [Lalo] Tortilla is so soft.

I think that rib orcostilla, they have a lot of, a little more flavor because of them.

(upbeat music) – That’s absolutely incredible.

You can see the bone in there, so you just kinda workyour way around the bone.

That was like eating a taco drumstick.

Those carnitas wereabsolutely spectacular.

That one with the rib was a total new taco experience for me.

That’s literally like a taco drumstick.

It was amazing.

(upbeat music) Okay, we picked up Ying and Mica.

They were sleeping before.

They missed all the breakfast tacos but now, they’re coming with us.

(Lalo chuckles) Where are we off to next? – We are going to El Pescadito.

It’s a fish taco.

This is called El Pescadito.

They are from Hermosillo Sonora.

This is kind of restaurant Iknow, but this is fish tacos.

So I think that everything of the sea, we need to give due respect.

So this is kind, youknow, it looks like fancy, but it’s cheap, and it’s great.

And they make you thetacos in front of you.

(cook speaks in foreign language) – Muchas gracias.

Wow, oh, man.

Things are really startingto heat up on this taco tour.

I think I’m gonna haveto take off my jacket.

(Lalo laughs) – [Lalo] And the belt.

– I’m gonna loosen the belt, man.

And we’re gonna go season themwith the salsas over there.

I’m just gonna load them upand they’ll be ready to eat.

I can’t wait.

(upbeat music) This is our third taco stop of the day.

And still, I’ve never beenso excited in my entire life to eat tacos, man.

(Lalo laughs) Oh, man, these are beautiful.

– [Lalo] And so much different.

– [Mark] The colors.

– [Lalo] You know.

– [Mark] Yes.

– [Lalo] Yeah.

– Yeah, totally different.

What I love about thesetacos is that they stuff either cheese, we’ve got onewith cheese and one with fish.

It’s marlin? – Yeah, marlin.

– Marlin fish.

They stuff it into a jalapeno, and then they batter it, and then they deep fry itso you get it all crispy.

And then after that, they assemble the taco.

So they grab the tortillas.

They chop up the jalapenos with the cheese or with the marlin.

They chop it up.

They stuff it into the taco.

Then they add on, he adds on some of thefried shrimp after that.

And then you can top it withall of your onions and salsas.

This thing is justexploding with ingredients.

It’s just bulging.

They’re massive.

These are huge.

– Huge tacos.

– Okay, alright.

This is gonna be a big bite.

Oh, wow.

– You hit it.

I tell you.

(laughs) – Wow.

That’s almost like impossibly delicious.

That’s almost ridiculous how good that is.

The fish is so soft and tender and moist.

Then you get those deep fried shrimp which have a little bounceto them, that bouncy texture.

But they’re covered and deep fried too, so they’re crunchy as well.

And then you get all those onions, the refreshing pickled onions.

You’ve got the salsas inthere, the squeeze of lime.

Oh, that’s, that is, it’s unbelievable.

It will blow your taste buds.

And not to mention it’sjust absolutely huge.

That’s just a mouth explosion.

There’s so many ingredients in this taco.

I don’t even know howit’s being held together.

It’s just barely, barely holding on, holding together with that tortilla.

But the fillings are justoozing out, just exploding.

You’ve got the salsa splatter all over.

(Lalo chuckles) (upbeat music) So one taco down, one to go.

But these tacos are seriously monstrous.

A normal size taco would maybebe like a third this size.

But actually, come tothink of it, pretty much all the tacos we’ve eatentoday have been monsters.

– I’m ready.

– Yeah, this is a taco workout.

(both laugh) We are on a taco marathon today, and we’ve only just begun.

– Yeah.

Actually, yes.

– Actually, yes.

(both laugh) – This is only three kinds.

– Yeah, we’ve only– – We’re going to go to– – I don’t even know.

I don’t even know how manywe’re going to.

(laughs) But if you can see below here, you can just see all of that melted cheese in there, oh, melted fried cheese.


– Cheers.

(upbeat music) – [Mark] This is really good.

It’s rich.

It’s kinda salty.

You can taste how it reallymixed well with the jalapeno.

– [Lalo] The jalapeno is not as spicy.

It’s not as spicy.

– Oh, oh, I got a shrimp in that bite.

Okay, final bite.

I got a little cheese down left there and also a half a shrimp.

Absolutely insane tacos.

So the cheese and the marlin, for me, the clear winner was the marlin.

But both of them, they’reabsolutely stunning.

But when you come here, you cannot miss.

It’s the chile relleno demarlin with the camarones, with the shrimp, with everything.

The works.

– The cheese.

– With cheese.

That’s all you want in a taco.

That’s the life changer right there.

– The name is taco tote.

(upbeat music) – [Mark] We’re on ourway to the next place.

– It’s called TacosCharly, the best suadero in all Mexico City for me, for my opinion.

– That was about a 30-minute drive or so.

So that gave us a littlebit of time to rest.

This is the next place.

It’s a jacuzzi.

It’s a jacuzzi of bubbling suadero.

And Lalo was telling me that’s from the front part of the cow.

– [Lalo] Yeah, cow.

– And it’s boiling in fat from the cow, and it’s just bubbling away, slow cooking to ultra tenderness.

– In this taqueria, I love the suadero.

That’s, for me, the best tacos.

– That suadero specifically.


They also have pastor here, al pastor, but we’ll be going toanother place for al pastor.

So we came here specificallyto eat the jacuzzi (mumbles).

– The suadero.

(upbeat music) – The ultimate move that he pulls off is he takes the tortillas, he dips just a little bit into the bubbling fat so theflavor coats the tortilla.

And then he adds on just someonions and some cilantro.

And then there’s a big bucket of salsa which he just adds ona little bit of salsa.

And Lalo has told me that theydo have salsas over there, but he says the meat is so good here so we’re just gonna eat it asis, as they give it to you, as the chef hands it to you.

These are like two or threebiter tacos as opposed to the gigantic tacos that we’vebeen having so far today.

– This is the originalway to close a taco.

You put it one way, the otherway, forming like a belt, and you put it three fingers.

That’s how don’t spread all the meat.

Keep this little finger upbecause that made you class.

– [Mark] Taco holdingskills from an expert.

You kinda wrap it like this, and then you hold your fingers like that.

– [Lalo] Exactly, and the little finger.

– [Mark] The little pinky goes out.

– [Lalo] That’s it.

– [Mark] That way, the meatis encased into the tortilla.

Your fingers remain clean.

– [Lalo] Exactly, and give you class.

– We’re ready.


– Cheers.


Oh, that meat.

– [Lalo] Ah, but the sauce.

– Yeah, the wholecombination of everything.

But that meat, you canlike taste how oily, but that oil is pure flavor.

– [Lalo] Exactly.

That’s the fat.

– [Mark] You taste the cow.

– [Lalo] Yeah, you taste the cow.

(laughs) – That is awesome.

Just taco after taco of pure joy.

– [Lalo] But you know, it’s different.

– [Mark] Totally different.

– [Lalo] Every single taco, they have a different flavor.

They have a different recipe.

Everything is (mumbles).

– No two tacos have beeneven close to the same that we’ve tried today.

Another one.

– Another.

(upbeat music) – That is meat heaven.

Oh, man.


(upbeat music) This place is not that busynow, but Lalo is saying that in a few hours, they would be packed.

You can see the entire tub is just full of meat bubbling away.

That’s all gonna sell out by today.

And you know why it’s gonna sell out, because it is outstanding.

I’m outside now andit’s looking kinda dark.

It looks like it’s about to rain.

Oh, I just felt a drop.

(Lalo speaks in foreign language) – Now it’s tacos de tripa.

– That’s good.

That’s coming up next.

(upbeat music) It started downpouring on the drive to the next tacorestaurant, but we made it.

This place is famous for tripa.

There are just poofs of steam just wafting through this entire restaurantand along the sidewalk and throughout the street here.

And you can smell the organ meats.

So they specialize, okay, Lalo has been (mumbles).

I mean again, they have allsorts of different tacos here, but the taco to eat here istripa which is the intestines.

And they have another massive vat just full of the wrinkly, curly intestines just slow simmering awayin their juices again.

Yes, you know I love it.

The meat steam bath at thisrestaurant is just insane.


These guys are absolute taco wizards.

They chop up that meat andthey chop up that intestine so fast, and they rip itup, chopping on the board.

He gets the tortillas in his hands.

He just covers it and likescoops it up with the tortilla.

The most magical part is when they sizzle it on the hotplate, and they bring it upand it’s just sizzling.

– I like your way to say he’s a wizard.

– [Mark] Absolute beauties.

You can just see howcrunchy everything is too.


– Cheers.

Taco de tripa.

Crunchy on top, but soft in the middle.

– [Mark] That is on another level.

– Yeah, yeah.

– It’s crunchy.

It’s soft.

– At the same time.

(chuckles) (Lalo speaks in foreign language) – Yeah.

The beauty of tripa ishow it’s crunchy and gooey and soft and tender, alltextures in your mouth at once.


Muchas gracias.


Muchas gracias.

Those are one of those foods that it really is not themost pleasing to look at.

They’re kinda ugly, to be honest with you, those wiggly, curlyintestines just sizzling.

But when they prepare it that way, the flavor that comes outof them and the textures, the diversity of textures, oh, it’ll blow your mind.

Okay, we still have more tacos to eat.

(upbeat music) We’ve just pulled up to another taco.

This is a street food stall.

Oh, this is the lengua spot.

– Exactly.

This is one of my bestfavorite tacos in Mexico because this is a real street food.

If you came here, you canorder whatever you want and it’s going to beone of the best tacos.

I love it.

I really love it.

This is called Los Juanesbecause sir is Juan, and another is Juan, soall of them are Juan.

(Lalo speaks in foreign language) Gracias.

– Again, they have a mixof different tacos here, but we went with tacos de cabeza which is from the head meat, and then tacos de lenguawhich is the tongue.

– Yeah, a big one.

– I have to tell you something.

When I was in universityand I would eat tacos a lot, in Arizona, both of these two tacos, especially lengua, was one of my top taco.

So it’s one of my favorite tacos of all.

Okay, we’re starting with thehead tacos, tacos de cabeza.

These are just like, they’re like cone shaped.

They’re just sprouting.

– It’s so soft.

– Just taco after tacoof extreme deliciousness.

– For me, I need to say that I need more head tacos to pull me.

I don’t know why, but it’s like okay, I need more and then more and then more.

– You know, I mean headtacos are one of those tacos that a baby could eatbecause they’re so soft.

– [Lalo] It’s really huge.

– [Mark] A beautiful thing.

– [Lalo] Yeah.

– It’s a whole slice of tongue.

They give you a tongue steak in this taco.

– Yeah, yeah, exactly.

– It’s just bulging with tongue.

– It’s a lot of tongue.

– Yeah.

Oh, okay.

– I think that this is the best part of (mumbles) tacos, head tacos.

– Yeah.

– This is the best.

– Yeah, yup, okay.

Oh, yeah, we have to toast this one.

Oh, yeah.

That is just ultratender, ultra flavorful.

Dude, you still kept your fingers.

Lalo is an extreme expert.

Look at those clean fingers.

– [Lalo] Look at that.

– [Mark] Look at that pinky.

Look at my, there’s like 25different salsas on my fingers.

(Lalo laughs) I think some more taco practice.

– And the class.

(upbeat music) Thank you very much, Mexico.

Thank you very much.

– Gracias.

Muchas gracias.

Something that I love about them is that it’s just areally small production.

There’s just five guysthat are cooking tacos.

It’s not a commercialized– – [Lalo] It’s like a family.

– [Mark] It is, yeah.

– And the customers are likefamily too, just relatives.

– And even as we were justsitting here or standing here in the street watching the customers come, you see people comefrom all walks of life.

I mean they’re just coming from like their condos right up here.

They walk down.

People come in theirpajamas, come to get tacos.

There’s no hate here.

It’s whatever you wannado, you come to eat tacos.

They serve you tacos.

They’re honest.

They’re so friendly.

This is an awesome spot.

This is the type of placethat I love to see succeed.

– Exactly.

– Yeah, they’re good guys, such good guys.

– And the funny thing is that they are just front of the gym.

– Of the gym.

I will save the gym for tomorrow.

– [Lalo] It is ultimate tacos tour.

– [Mark] Yeah, how are you feeling? – [Lalo] I’m fine, I’m fine.

– I’m feeling amazing.

– But the next place, it’s the star of that.

Tacos al pastor is one of the best tacos all around the world.

Because the really– – The grand finale.

– The grand finale, exactly.

– [Mark] This has beena mission impossible, but we are gonna complete the mission.

– [Lalo] Of course.

– [Mark] We’re not giving up.

We’re putting in the taco fight today.

(Lalo laughs) (upbeat music) – This is El Vilsito.

The history about thisplace that I like it, in the morning, it’s a mechanic shop.

– [Mark] That’s awesome, that’s awesome.

– But at night, they open a taqueria.

So that’s amazing.

I love the pastor here and the salsa roja.

It’s so spicy andreally, really (mumbles).

– One thing to know about al pastor is that it’s on the vertical spit.

Al pastor is the heavyweightof tacos in Mexico City.

It’s the number one taco, right? – For me, it’s the number one for Mexico.

– It’s everywhere.

It’s everywhere.

It’s so popular.

But what’s interesting about al pastor, the method of cooking was brought over by Lebanese immigrants, right? – Exactly, exactly.

– So it’s, I’m getting water dripping on me.

(laughs) – It’s raining now.

(upbeat music) – My favorite part of him making it is when at the final end, he reaches up to the top, there’s a whole pineapple.

He slices off a little piece of pineapple directly into his handheld tortilla.

This guy is the absolute al pastor master.

He just flies on that knife.

He’s been shaving themeat and making tacos for over 18 years.

So 18 years to perfect hisskill, and he does it flawlessly.

We are ordering somethingthat Lalo has just told me is gonna blow my mind.

It’s called a gringa.

And what they do is theytake a flour tortilla, they put cheese on it, andthey actually flip it over so that the cheese kindacaramelizes on the hot griddle.

Once that browns andonce that’s caramelized, they take that tortilla, he puts it in his hand, and he shaves off the alpastor on top of the cheese, into the tortilla, a bunch, and then it’s like triple the size.

(dramatic music) And that is a gringa.


It’s the grand finale.

This thing is taco perfection.

– This is a gringa.

Why? Because the tortilla, it’s made by flour.

And then they put a cheese, and then they put meat of the al pastor, pineapples, cilantro, and onion, and that’s it.

That’s beauty.

– [Mark] That is, yeah.

I mean I’ve just been impressedall day with the different tacos that we’ve been eating, but this, oh, man, it’s like– – [Lalo] Mona Lisa.

– [Mark] It’s another level.

This is another level.

– [Lalo] Like the Mona Lisa.

– He has so much skill.

It is time.

You can already tell it’s just gonna be a messy just overflowing taco.

Look at the size of that.

There’s so much meat in there.

Oh, wow.

– It really was a nice day.

– An amazing day.

– An amazing day.

– Wow.

– [Lalo] Tacos al pastor is amazing.

The pineapple is so sweet.

It combines and mix with the meat.

– The meat has a little bitof sourness from that vinegar.

You taste the cheese on thebottom of that tortilla.

– [Lalo] It’s completelydifferent with a corn tortilla.

– [Mark] Yeah.

– [Lalo] Completely different, gringa.

– That is absolutely as good as it looks.

– Mark, do you want a really spicy salsa? – Yeah, I’d love it.

– Great.

– Yeah, for sure.

– [Lalo] This is chile (mumbles).

It’s only for the people that.



That’s it, really.

– [Mark] Okay.

– [Lalo] Really? – [Mark] Is it gonna be spicy? – Watch this, watch this.

– I’m up for it, man.

Oh, yeah.

Oh, that’s awesome.

That is spicy.

It’s awesome.

– It is so spicy.

– [Mark] We have come to theend of this ultimate best tacos in Mexico City, Mexican food tour.

This is the last bite.


– [Lalo] Salud.

(dramatic music) – We don’t need to say anything else.

That’s it.

– Yeah, what can I say? It’s like.

– We have come to the end of this ultimate best tacos tour of Mexico City.

A taco is just one of the greatest foods in the entire world, without a doubt.

You cannot argue that.

It’s like a gift to humankind.

Tacos are insanely amazing, and we ate so many differenttypes of tacos today.

I can’t even, the tacos that we ate for this morning seems like it was yesterday.

(Lalo laughs) We ate so many different types of tacos.

– We loved the chicharron, with chicharron.

But now, these.

– Oh, man.

Oh, yeah.

You can’t decide.

You can’t decide.

It depends on what mood you’re in what taco would be the best for that time.

They were all absolutely incredible.

So I have to say a huge thank you to Lalo.

– No, no, no, thank you.

It’s an honor and a pleasure– – It was an honor, man.

It was an honor.

You gotta check out Lalo.

He is La Ruta de la Garnacha on YouTube.

He makes awesome videos.

He loves to eat.

And he’s just such anawesome, awesome guy, man.

– Thank you very much, man.

– So thank you very much, yeah.

– And garnacha means street food.

– Oh, awesome.

– Yeah, it’s kind of thestreet food in Mexico City, so that’s why I take that name.

– The route to the street food.

– The route of the street food.

– Cool.

– Yeah, it is.

– So yeah, he is the man forstreet food in Mexico City.

And thank you all for watching the video.

Please remember to give it a thumbs up.

Leave a comment below, subscribe.

I’m gonna be publishing lotsmore food and travel videos.

Thanks again for watching.

Goodbye from Mexico City.


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