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We are off to Mexico City for the very very first time.

So we're gonna take Delta Airlines for the first time again.

And magsaself check in tayo.

Ready to go to Mexico?

I don't know.

Okay.

Well, hintayin muna natin bumukas yung lounge kasi kailangan na magbanyo ni Camille.

Ayun na. Bukas na.

Bonamano tayo.

Ganda ng lounge nila.

Where are you going?

Okay.

Ito yung pinakamagandang set up.

Makomportable ka na.

Tapos yung view mo as an AV geek.

Mayroon plano pa.

From JFK to Mexico City is a 5 hour flight.

We booked an emergency room para medyo maluag-luag and para makatulog ng konti.

Kasi nagising kami ng 4 ng umaga.

Kasi our flight's at 9.30.

And then from Mexico City pupunta kaming Guadalajara.

And then from Guadalajara magdadrive kami to Colima.

Dun tayo magluluto ng pagkain natin.

Magko-collab ako with Chef Nico, Mexico and Pilipinas.

So it's gonna be fun.

Apparently marami tayong in common sa kanila.

Sobrang dami pala.

Yun yung gusto kong matutunan.

Yun yung gusto kong malalaban.

Kasi kumbaga never stop learning and para mag-improve pa tayo.

Yan. Kailangan bukas yung utak natin para matuto pa tayo.

Actually sobrang curious talaga ako.

Kung paano natin i-combine yung dalawang techniques sa ating cuisine.

Okay. Nag-order na kami.

Dito sa QR code and place your order and then pick upin mo sa counter.

Pero ang konti lang ng selection dito.

Medyo ang ganda-ganda ng lounge.

Oh ito na. Oh wow. D7.

Maganda itong bagong terminal. Terminal 4.

JFK

Boarding na tayo.

Yeah. Hola. Hola.

Parang siyang Manila.

Ito na yung neighborhood namin.

We're gonna be staying here for the next two days.

Yeah. Seems like it.

This is where we're staying.

Wow.

Uy. Ganda ng layout no?

For such a small place.

Beautiful.

Wow. Asti.

Oops.

Shoes on one side. Just here.

Oh there's a washing machine.

Yes. I mentioned that.

Ah talaga.

Let's check out the bedroom.

Ganda.

Ooh. Babe meron pang nakakonek pa siya sa balcony.

Yeah.

We are going for a quick meal and then shower and then nappy bago tayo lumabas mamayang gabi.

Kasi nakakapagod yung biyay dito sa 5 hour trip.

And nung nasa taxi kami may nakita kami mga takiriya dito.

Wow.

This is known for dogs.

There's a really sikat na dog school here.

Oh my god.

Aww.

Hola.

Hi.

Ah. Stick. Camera.

Ah. Ooh.

Uy. May pa piña piña toast pa.

Uy.

Galing. Ganun pala.

Uy.

Nasa gilid yung parang.

Oh. Nice.

Uy. Sinalo yung pinyo.

Astig.

Tapos sibuyas lahat.

Lahat na condiments.

Galing.

Dito.

Ah. See.

Oh. Rapido.

Makina.

Mmm. Nagpapakit ang gilas na si kuya.

Maganda kasi game sila.

Muy bien. Gratis.

Gratis.

Masarap.

Wow. Nasa Mexico na talaga tayo.

Even yung wrapper.

Yung tortilla talaga masarap.

Tapos yung freshness ng karne nandyan.

Yung lasa ng lahat na nilagay nila nandyan.

Parang very defined yung lasa.

Mmm.

Bagay yung pinyo.

Mmm.

Bagay may lime.

New York Steak Taco.

Plain and simple.

You know what my favorite tacos usually are?

It's always lengua oreja.

Which is oreja yung tenga.

Tenga.

Tenga.

Mmm.

Delicioso.

So.

Queso.

Queso?

Queso.

Lima.

He's so passionate sa kanyang ginagawa.

Tapos bibong-bibo siya.

So hindi talaga pakita.

Hini-explain niya.

Kaso lang wala akong naiintindihan sa sinabi niya.

It's the same guy.

Dinagdagan niya lang.

Ito yung suburb na Contesa?

La Condesa.

La Condesa.

Ang ganda.

Tapos yung mga tao dito.

Maganda rin.

At saka ang ganda ng weather, no?

Oo.

Parang air-con weather.

Air-con weather.

At saka, grabe.

Ang ganda pala.

Ang ganda pala ng Mexico City.

Nagpadpad tayo dito.

So kanina, guys.

Nung kumain kami ng taco.

It was just some random taqueria.

It was al pastor.

So pork siya.

Mamaya.

Hindi ko alam.

Basta, actually, bukas may me-meet tayo na girl na local na mag-i-explain sa atin lahat-lahat.

Kasi ngayon medyo nag-ibago pa kami sa mga different kinds of tacos.

Ito na siya.

This is it.

Habang nampita.

This is it.

Sige na ba nila play English?

A little bit.

Okay.

Uh, can I get, um, uh, pastor, trompo.

Uh, two.

With chicharon.

Yeah, everything.

With chicharon.

Sorry, two beef.

Okay.

Two beef.

And then, uh...

The same?

Yeah.

This is the spiciest?

This?

Ah, this is the spiciest.

This is not spicy.

Okay.

And this one?

A little bit.

Poquito spicy.

Okay.

We heard that this is open till 6am.

So they start, pag Friday, they start at 1 and then they finish at 6 in the morning.

Ito yung beans na sinasabi nya.

Wow.

Ito may chicharon.

Masarap.

Masarap sya.

This one.

Chicharon taco.

Sige lahat tayo pagalit.

Diba? Lahat tayo pagalit.

Kasi it was, um, 20 minutes, ah no, 25 minutes to get here.

Sabi ni Camille gusto niya na tawag Uber.

Sabi ko hindi, maglakad tayo.

Mas masarap pa rin yung pastel.

Masarap.

Ayun pag beef, masarap dito.

Pag lengwa.

Pag tang.

Are you happy?

Yeah.

Let's go over there.

We do need to burn.

Kasi bilog-bilog na ng mukha natin.

How do you open this?

Oh, parang malamig ah.

Hola.

It's cold.

It's not so cold, babe.

Sabi ka naman maka-cold.

I mean, I thought it was gonna be like hot weather.

Thanks for the ride.

You're welcome.

Sorry.

Come on, Anglo, come on, let's do it.

Let's do it.

Tara, let's go inside the market.

Astig.

Let's go.

How are you?

Hola, buenos dias.

Hola, buenos dias.

What do you have?

Chicken.

Chicken.

Ano kaya ito?

Wow.

So yun yung palengke nila.

Ngayon, tara takbo ka tayo.

Masarap ng tulog ah.

Ay, grabe yung food culture dito.

Sobrang rich.

Kahit saan kitaan po ka mapad-pad,

may makikita kang gumagawa ng masarap na pagkain.

Okay, guys, heading back to the...

Okay, guys, heading back to the...

Ganda talaga ng architecture dito.

Okay.

Yun yung si Luza.

Yung show.

Si Luza ay isang editor.

Editor siya ng cookbook ni Nico kung saan tayo magluluto sa Guadalajara.

Or, I mean, sorry, sa Colima.

And she's showing us around today.

Yeah.

Let's sit outside.

Chorizo verde.

I always, I come here a lot and I love sesina and chorizo verde.

Sesina is salted meat.

Taco de barbacoa.

And this barbacoa is really, really good.

It is made the traditional way.

We have it in the Philippines but I don't know if it's the same.

Like you dip it like in...

Yes.

Like in a soup.

Yeah.

It's the same?

It comes with cheese and meat.

One sesina.

Barbacoa de borrego.

One flacollo, I think.

Aguadelia.

This is aguadelia.

So this is...

Guava.

Guava.

Guanabana.

And piña.

And piña, pineapple.

This is guava.

Siembra.

Siembra.

Por favor, esto es para Melissa.

So this is sesina and chorizo verde.

Nopales.

Avocado.

This is sausage.

Made with green spices.

This is nopales.

It's the cactus.

The small cactus leaf.

And we chop like we do it very thin.

With onion and tomato.

Gracias.

Gracias.

And well, avocado, you already know it.

This is barbacoa.

This is the lamb.

Yeah, lamb.

Salsa.

It's very important.

I love this salsa.

This is...

Mmm.

This is...

I think we call it borracha.

Borracha.

Borracha.

What's the name of this?

It's...

Dried chilies.

I don't know exactly.

If you see those black little points, dots.

It's because we grill them before mixing them.

The beans.

Beans, yeah.

And this is...

These beans have hojasanta.

Hojasanta.

Like this perfumed leaf that I told you.

Mmm.

It has a very, very unique taste.

Yes.

Do you speak English?

Yes.

Like a professional.

The wrap is different.

So did you notice the difference in the core?

Right away you can smell it.

Not bad.

And it's more fine.

The texture is different.

Definitely.

Wow.

This looks really big.

Mmm.

That's good.

That's good.

It's not a traditional taco.

No.

But it's good.

I just want to taste the meat.

This is the green chorizo.

And it comes from the mountains around Mexico City.

That's where they do it.

Okay, last bite.

As much as you like.

Oh, so they're going to show us their kitchen?

Yes.

Okay.

Wow, so that's the machine.

That's the machine, yes.

They are boiling the tamale over there.

And we can go inside.

Oh, wow.

Wow.

It's insane.

And then the kitchen is here.

Yes.

And then the...

Oh, my God.

So this is already boiled corn.

And then it's already cooked.

And then...

Oh, this is where you...

This is where they are going to start to boil it.

Huracan, huracan.

Yes, it's combined with huracan.

Wow, it's so good.

Okay.

What did he say?

This is tortilla of black...

So, the black corn?

La escala.

La escala.

La escala is one of the places where tortillas are very important.

She takes the flour over there.

She makes the tortilla.

And what's the thick one?

It's gorditas.

Does that have...

It's stuffed.

There's chicharron inside?

Yes.

Wow.

That's the sign.

Okay.

Yes.

And then, what do I do?

You put some salt on this.

This is salt from Caliba.

Sal.

Sal.

You put salt like this.

And a little bit of salsa.

When you are a kid and your mom sends you to buy tortillas,

while you're waiting, you can have taco de sal.

And you have to do like this.

Oh, I didn't do it well.

Like the rules.

Yes.

Ah, that's for you.

Oh, wow.

Gracias.

Wow.

Like this?

Yes.

And you do it like this.

It's very fresh.

They're so kind.

They're so...

They're really teaching us.

They're accommodating us.

The people here are kind.

And they're so proud of their craft.

That's banana leaf.

That is corn leaf.

The white one is the corn leaf.

The tamales.

So the banana leaf is also tamales?

Yes.

That's for you?

Yes, that's for me.

And then you just...

You have it at home?

Yes, I take it home.

What do you put in?

Everything.

Everything.

Everything.

For example, for breakfast,

we put eggs.

Any style.

Eggs and beans.

Or just avocado.

Or quesadilla.

We have the best meat.

Fresh corn.

Fresh tortillas.

Homemade.

With the best corn.

The whole experience.

That's why I like it here.

We have a seat for the tamales.

Maybe you can ask him.

So, you open it.

What's inside?

What is inside?

Ticket?

It's mole and chicken.

And it's a sweet mole made with chocolate.

Homemade chocolate.

With taco.

Taco.

It's beautiful.

That's so good.

Isn't it?

It's amazing.

Because this leaf

gives an extra flavor to the tamale.

And the mole is also homemade.

It has chocolate.

It has cacao and cinnamon.

In the mole, you have several spices.

But in this mole,

which is like sweet mole,

you have

cacao beans,

cinnamon,

and maybe cumin.

Tomato,

onion,

garlic,

and several kinds of chiles.

Dried chiles.

Maybe black chiles.

You try it.

Isn't it?

Is it spicy?

It's slightly spicy.

But there's a little kick.

But it's beautiful, no?

The sweetness, the nuttiness.

It's very good.

The aroma of the banana.

Yeah, he worked all day

helping his dad.

Now, he just wants to go home

and play with his video game.

Respect the grind.