Cooking Filipino food in Mexico w/ some of Mexico’s finest chefs! #filipinofoodforward
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don't forget to like and subscribe
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Give me those nice noodles
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One of the most difficult, unbearable, and strenuous way in Mexico
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Yeah, I'm stoked ngayon
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I'm hungry deep down, but I'm stoked
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Taco dorado de barbacoa
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Sobrang astig na nakapasok tayo dito kasi friend ni Niko yung may ari
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Ah, masarap ng feeling
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Tapos babae lahat ng kansin mo
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Sila nabahala mag-order
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Kung baga pag kumain ka sa isang restaurant
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Tapos kaibigan mo yung chef o kilala mo yung chef
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Tapos pag sinabi niya, kami nabahala
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For me, it's okay
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A little bit of this kind of salsa taco de barbacoa
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Pour a little bit
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Little bit this canani right here
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This is after surf meal
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Alright, so surfing was really fun
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And sarap ng kain natin kanina
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And we were able to take a quick siesta
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Ngayon, nandito na kami sa kusina ni chef Niko
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Ito na yung lasal
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Dito tayo magluluto bukas
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Papakainin natin sila ng pagkain natin
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Sana magustuhan nila
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Uy, ang ganda ng kusina babe
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Tingnan mo, this is under three mango trees
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Did you order some spring rolls?
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From the Philippines?
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Our loot has arrived
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You packed it really well
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It's fresh or not?
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You want me to put it in the dish?
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Dito tayo bukas magluluto
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Ayan yung kasama natin kahapon
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Nag-sumundo sa amin sa airport kahapon
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Driver niya at kusinero niya
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Yung restaurant ni chef Niko
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Nagre-reflect yung personality niya sa kanyang restaurant
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As it should always be, right?
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Very very personal
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Ayan si chef Niko
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Yan, kanina nag-surf kami
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Lately, busyng busy yan
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Kasi syempre dami niyang inaasikaso
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Tapos sinudu niya pa kami
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So puyat na puyat to
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Pero sa weekend, magsasurf kami
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Ayun si chef yung pinunta natin the other day
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Sobrang solid ng pagkain niya
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Just wash and eat it
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Eat it with the skin
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Tapos na yung ating lunch
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Abang uwi sila, magluluto kami
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Pinag-uusapan yung bukas
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Yung bukas ay magluluto kami para sa kanila
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So gusto ko na umuwi sila para makapasok na ako sa kitchen
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Para makapreparan na kami
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Gusto nila yung inasal marinade
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Kinain nila with chicharon
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What are you doing?
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So we're gonna grill the coconut
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And put it here in our sauce
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So the mixture here is
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Soy sauce, no seasoning
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Tibay na tong babae na to
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Sarap pa na sila, kinakain nila
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Ang gugustuhan nila
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Yan yung achuete natin
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Ina-analyze nila kung ano yan
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Ayun, pinag-uusapan nila yung bagoong
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Gata, you like it?
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Ito tumulong sa akin, galing
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Dito tayo sa isang restaurant ni chef Nico
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Ito yung bago no?
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Nice kitchen door
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and Pacquiao fight, everyone watch?
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Everyone stop other youth
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Do you like Manny Pacquiao?
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Who's Manny Pacquiao?
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So no one likes Manny Pacquiao?
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No one likes Manny Pacquiao
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No, no, no, in the Philippines
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we love Manny Pacquiao, of course
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When chefs kidnap you
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to go eat, you go eat
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Okay, breakfast time
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before we go to the kitchen
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First time nila titikim ng
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pagkain Pinoy dito sa Mexico
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I'm slightly, slightly nervous
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because I just want them to really like it
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go to the kitchen and prep
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pero sabi ni chef Nico, kain muna daw eh
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Iba yung style dito
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bakbakan, dito bakbakan rin
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kung ano sinabi ni bosing, sundin mo na lang
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tapos nandun naman, nandun lahat ng mga sundalo niya
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yung isang chef nga, malapit
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lang siya dito, meaning like
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2 hours away lang by flight, so dinalan niya na
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lahat niyang prep from his restaurant
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dito, dito, tsaka pagdating
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niya dito, gunting gunting na lang siya
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kasi naka vacuum pack na, tapos
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salang na lang, compared sa atin
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ginawa natin from scratch, kasi syempre malayo
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but same time, I'm
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mula talaga matikman nila
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yung similarities natin
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yung combinations ng pagkain natin
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sa mga ingredients nila
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what's that chef? chili?
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chef is showing off
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is showing off, what is it?
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what's it called?
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oyster with yellowfin tuna
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oyster in the bottom?
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haber, ginawa prueba
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so una muna, titigin si nico
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you remember him?
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eto yung translator ko
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if without the visa, I cannot communicate
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with everyone here
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smoked oyster with
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mamaya mapupuno na to
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eto, ngayon hataw
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hataw lahat, walang usapan
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tapos kanina nagalit si nico
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nagalit siya, sumikaw
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kinabahan lahat, pati ako
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gumawa ko ng roux
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galing sa mantika ng ating sauce
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pinaguungang baboy
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bali gata and baguong at iba pa
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tapos yung mantika nya
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gagawin kong roux
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so basically mantika
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mix mo lang, tapos halong mo din sa sauce
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pag nagpalapot kayo ng mga sauce nyo
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kalabo, kaljareta, anything
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so yung mantika ng pinirituhan nyo
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wag nyo itapon, example
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mantika ng isda, pwede yan sa
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coconut and shrimp paste
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salsa, coco salsa
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grabe, entiende nila magtrabaho
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guys, ibang level sila dito
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kung tayo masipag
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makina sila, kwersa sila
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tapos yung passion nandyan
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ito yung ating chicken inasal
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na ipiprecook muna natin
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pinasira ni nico yung daan
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oy, muy bien nico
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i make it good for you
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you made it all this
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grabe, nakakatouch naman yun
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sabihin ko may edad na sila
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mga tanda sila sakin
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pero ang cool pa rin nila
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ang suave pa rin nila
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tingnan mo yung setup nyan
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tapos bigat yung chef rin yan
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sa lapas, hindi pa ako nakapunta doon
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and then chef nico
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ang team nya maganda
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grabe yung respect, grabe yung support
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wala, parang ako estudyante dito
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parang ang dami kong natutunan sa kanila
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at saka ang dami rin nilang natutunan sa atin
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baliw na baliw sila sa mga lasa natin
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excited na ako mamaya
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matikman nila lahat
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i love filipino food
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i love pinagoba and porkadobo
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we are in a pandemic
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situation is very complex
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we are almost 1 year
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thank you very much
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Mr. Carlos Valdes
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and our friend from Manila
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representing the Filipino cuisine
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with a lot of pride
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this is the head chef
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this is chicken in a sauce
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marinated in tuba
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ginger, lemongrass, garlic
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and a lot of things
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this is the gravy
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basically the marinade
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we made it into a gravy
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so just ask them later if they want it on the side
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or they pour it over
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then the achara or the pickled vegetables
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is made of onions, bell pepper
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the dressing is made of coconut water
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vinegar, and what's this called?
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it's your favorite
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so basically it's twice cooked pork belly
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braised in coconut
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it's yellow because of the achiote
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because in the Philippines we say
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in the Philippines we say achiote
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here it's achiote
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anyway thank you very much
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it's very colorful
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let's give them a round of applause
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last year we had a
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there were tables that wanted to get up and leave
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lambanoc, but in a salad
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lambanoc in Mexico
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then the machine used
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that's what they're using now
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to make their mezcal and tequila
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can you believe that?
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this is the seed from the parota tree
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you boil it and then
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is just to take out the seed
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and after we boil again
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all Filipinas from
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Manzanillo, Mexico
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to all who can translate, can you please tell me
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what he just said
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swordfish tomahawk
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with the second ribs
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everything's set up
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the others are here
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per change, I didn't bowl
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because there's a lot of respect
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for the force in the kitchen
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here's our mezcal, it's on the plate
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let's cook inside
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wants it out in 10 minutes
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2 boys in charge of our
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in a charcoal oven
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their own marination
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it's incomplete without rice
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I follow you on instagram
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they're changing the way they eat rice
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hi, good afternoon
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he's going to speak
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he's going to speak filipino
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and I'm going to translate
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this is a marinated chicken
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24:06.440 --> 24:36.440
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24:36.440 --> 24:38.440
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with a heart for the filipinas
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look at our future
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this kitchen is so good
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and there's perseverance
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for a single person
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presenting the chef's beauty
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can we have a seat?
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put the rice here
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I put some of the gravy on the side
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not all, maybe just half
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I'll start with the rice
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tear the chicken apart
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use your right hand
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this is what we eat
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the chef is saying that
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then eat with your hands
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it's very very good
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their lunch is so long
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these are the press table
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chef nico is explaining
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I can't translate
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because we still need to have a Spanish lesson
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we're here at a restaurant
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chef nico's sports bar
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he's still not resting
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what are you making me?
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his grill is cool
