UNKNOWN Mexican Food!! Taco Bell is Jealous!! (Mexican Street Food)

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TRADITIONAL FOOD OF MX

1. CHICHARRÓN DON CHENTE
ADDRESS: Tianguis Market in Escandón: Tianguis Del Martes
Av. José Martí 230-240
INTERVIEWEE: VINCENTE
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2. FONDA MARGARITA
ADDRESS: Adolfo Prieto 1364 B, Tlacoquemecatl del Valle, Benito Juárez, 03100 Ciudad de México, CDMX, Mexico
SOCIAL: https://www.facebook.com/fondamargarita/

CHICHARRÓN EN SALSA VERDE: Pour lard into a hot cauldron, then add salsa verde. Break pieces of chicharrón into pot and allow it to simmer for 15 minutes. Serve while hot.

FRIJOLES REFRITO CON HUEVO: In a skillet, add oil. Add refried beans and eggs. Fold into an omelette shape and serve on a plate.

💸 PRICE: Chicharrón – 65 pesos/ $3.25 USD each | Frijoles – 70 pesos / $3.47 USD
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3. LOS TOLUCOS RESTAURANTE
ADDRESS: C. Juan E. Hernández y Davalos 40, Algarín, Cuauhtémoc, 06880 Ciudad de México, CDMX, Mexico
SOCIAL: http://www.restaurantelostolucos.com.mx/

GREEN POZOLE: Pluck the head off the dry hominy corn, cook it in water for over 12 hours overnight, add pork in the morning, after a few hours remove the large pieces of meat and add a green sauce made from pumpkin seeds, green tomatoes, almonds and chiles. It is then served on the table with onions, oregano, lime, tostadas, sour cream.

💸 PRICE: $17.00 USD for two orders
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4. LA POBLANITA DE TACUBAYA
ADDRESS: Gobernador Luis G. Vieyra 12, San Miguel Chapultepec I Secc, Miguel Hidalgo, 11850 Ciudad de México, CDMX
INTERVIEWEE: Oscar

CHILE EN NOGADA: The beef is chopped up and cooked with onions, raisins, tomatoes, almonds, pine nuts and various fruits. It is flavored with orange juice. The Chile is a Poblano type of Chile and is grilled and then stuffed with the meat. It is then topped with a cream sauce made with walnuts and garnished with pomegranate and parsley. These three colors represent the Mexican flag.

💸 PRICE: Chile en Nogada – 343.48 pesos / $17.00 USD

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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
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🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (Instagram: @andalalucha)
COLOR & MASTER » Quí Nguyễn

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