MONSTER-SIZED Street Food in Mexico City!! Mega Food Factories!!

Sign up for Extra with our link https://extra.app/befrs and start building your credit with a debit card--yes a debit card. 🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM​ 👕 BEFRS MERCH » https://bit.ly/ShopBEFRS 💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon 📷 FOLLOW CAROLINNE ON IG » @carolinnekeyness Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - 1. MAIZAJO, MOLINO Y TORTILLERIA ADDRESS: Soledad 556, El Jaguey, Azcapotzalco, 02519 Ciudad de México, CDMX, Mexico Interviewee: Santiago and Daniella 🇲🇽BLUE TORTILLA: Pour water into the pot and put it to boil. Add limestone when the pot is boiling. Add corn and allow it to continue boiling for 30-40 minutes. After, grind the corn in the machine and hand knead into a dough. Add to the next machine which kneads it and flips the tortilla three times. It flattens it and heats it. 💸 PRICE: $2.25 USD / 45 pesos for one kilo - - - - - - - - - - - - - - - - 2. GORDITAS Y CARNITAS ZACAZONAPAN ADDRESS: Cto Interior Avenida Río Churubusco 135, Gral Anaya, Benito Juárez, 03330 Ciudad de México, CDMX, Mexico INTERVIEWEE: Ivan 🇲🇽 GORDITAS CON TROMPO: In a huge pot, add water and raw meat with lard, spices, garlic and salt. Allow it to cook for 2.5hrs. | Gorditas: Knead dough and round into a ball. Stuff with ground chicharrón (fried pork belly/rind) and then flatten. Place on grill and flip until golden brown on both sides. Cut the center and stuff meat inside. Top with herbs and onions and serve. Serve with salsa verde (green salsa), salsa rojo (red salsa) and lime. 🇲🇽 GORDITAS CON MACIZA: In a huge pot, add water and raw meat with lard, spices, garlic and salt. Allow it to cook for 2.5hrs. | Gorditas: Knead dough and round into a ball. Stuff with ground chicharrón (fried pork belly/rind) and then flatten. Place on grill and flip until golden brown on both sides. Cut the center and stuff meat inside. Top with herbs and onions and serve. Serve with salsa verde (green salsa), salsa rojo (red salsa) and lime. 🇲🇽 GORDITAS CON COSTILLA: In a huge pot, add water and raw meat with lard, spices, garlic and salt. Allow it to cook for 2.5hrs. | Gorditas: Knead dough and round into a ball. Stuff with ground chicharrón (fried pork belly/rind) and then flatten. Place on grill and flip until golden brown on both sides. Cut the center and stuff meat inside. Top with herbs and onions and serve. Serve with salsa verde (green salsa), salsa rojo (red salsa) and lime. 💸 PRICE: $1.25 or 25 pesos each - - - 3. KARRUBIS CARNITAS ADDRESS: INTERVIEWEE: Ruben - - - 4. TAMALLI ADDRESS: Av. Cuauhtémoc 1371, Santa Cruz Atoyac, 03310, Ciudad de México, CDMX INTERVIEWEE: Oscar 🇲🇽 TAMAL ROSITA: In a mixer, add butter. Add sugar. Add baking powder, food colouring and lard. Add corn flour. Add water. Continue mixing until it becomes a sticky dough. Pour the dough into a tray and take it to the assembly line. Open the corn husks and add the dough, then add raisins and fold them closed. Add to the steaming tray and then add to the steamer. 💸 PRICE: 32 pesos / $1.56 USD #BestEverMexicoTour #BestEverFoodReviewShow - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. 🥒 ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - 🎬 CREDITS: HOST » Sonny Side DP » Tony Sylvers CAMERA OPERATOR » Dylan Johnson VIDEO EDITOR » Dương Quốc Huy PRODUCER » Gabrielle Nain PRODUCTION COORDINATOR » Huỳnh Hà My LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha) COLOR & MASTER » Quí Nguyễn Selected tracks via Audio Network For business inquiries: [email protected]