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I'm gonna take the boys out for some Mexican food.

So si John and si Paul. Si John dating Comi 1. Si Paul dating Steward naging Comi 3.

So we promoted yung dalawa na to and kaya ito yung parang reward namin sa kanila.

Sana ang dalawa.

Ah yun. Ah yun sila.

Tara. Let's go.

Let's go Jeff.

Ano oras pasok nyo?

9 Jeff.

9?

9 am.

Si Paul 9 rin.

9 din pa.

Labas nila sa ala 7. Tapos ngayon pupunta tayo dito sa... basta masarap to.

So it's here at Business Bay.

It's in Holiday Inn Express. It's called Muchachas.

See that sign? We walk in.

Hello. Excited na kayo?

Si Paul nung narinig niya may alak, nanggumiti. Sabi ko Mexican, wala siyang reaction.

Pero nung narinig niya na may alak, ang laki nang ngiti.

So ito yung si Paul. Siya yung na-promote ng Steward to Comi 3. Tama?

And si John from Comi 1 to Demi. Demi Chef.

Oh. Hello. Good evening.

Hello.

Oh. Andami tao ah.

Crystal.

Crystal, yung...

Salmon ceviche.

Sige. We'll try that.

We have the beetroot salad also.

We'll skip the beetroot.

Salmon ceviche.

Charcoal octopus.

We'll skip that.

Tamarind short ribs.

Maybe that's good. Sige.

Tamarind short ribs.

We serve the guacamole.

Yes. Guacamole.

And there are the tacos.

The tacos.

And the costra.

Yan. Masarap yan.

And the shrimp.

Yung shrimp.

My favorite taco is also nice. It's also a must-try. However, medyo spicy.

Oh. Sige. Dito tayo sa shrimp.

Sa costra.

Sige. Let's do chicken.

Let's do chicken. Chicken tostada.

We'll repeat lang.

Salmon ceviche.

And the tamarind grilled short ribs.

Yes.

Yes.

And then the...

The costra.

And the shrimp.

Yes.

And the chicken tostada.

Okay. Pwede na yan.

Sige.

Oh there's something to drink.

Ayun. Gusto nila yan.

To try the margaritas.

That's our house menu.

Dalawang margarita.

Dalawang margarita.

The passion fruit one or we have the apple basil.

I think passion fruit yung medyo interesting.

May dalawang kusinero dyan na Meksikano.

And then the bartender is Meksikan.

So yung lasa talaga authentic.

Guacamole here while waiting for the rest of the dish.

It comes with some of the shrimp and salsa.

What's the difference?

The difference, this one is made of tomatillo.

And this one is a little bit spicy.

Okay.

We have here passion fruit and lemongrass for the margarita.

Okay. I guess we'll see a different side of Paul today.

Here's our grass infused habanero tomato.

Okay.

Well kayo lang kasi I can't drink.

To your little mini accomplishment.

Cheers!

Cheers!

Sarap.

It is spicy.

Sarap.

Then taste it with a refreshing margarita.

Hola chef.

How are you?

Hola.

Como estas?

Muy bien.

Muy bien?

Muy bien?

Muy bien.

Alright. I will not disturb you. I know you're working.

This is plantain.

So the dish is salmon ceviche.

Mmm.

And with the mango titles.

Tapos, so saging diba?

Opo.

Fried.

Indi-sliced and deep fried.

So pwede kung sa atin kinilaw?

Yes.

Kinilaw.

Kinilaw but without the vinegar.

Instead we use the lime.

Tama. Tama.

Tapos ito guys, saging.

Pero hindi matamis na saging?

No.

Color green ka siya.

Oh.

So indi-sliced siya.

Then deep fried.

Oh.

With some corn spice on top.

Mmm.

Para lang chips natin.

So we have here your beef postra.

So this is the short ribs meat.

And with the cheese crust.

Okay.

So bale yung dough niya may cheese.

Opo.

Opo.

So it's still corn toffee.

Sob shaw or tortilla.

So gawa sa mais.

Shrimp, grilled shrimp.

It's marinated with the matcha salsa.

And jicama.

Jicama, yes.

For us it's a sinkama.

Sinkama.

Ikaw yung gumagawa ng kinilaw sa atin.

Ang ganda eh.

Tingnan mo, lamig yung plate.

Tapos ganda kasi habulan mo ng banana chips.

Tapos.

Tapos dito.

Sumasabit yung banana.

Tingnan lang.

Kailangan siguro ng margarita to.

Mmm.

Okay din.

Tutimo lang ganoon.

Mmm.

Mmm.

Lamgot na yung karne.

Ang ganda ng dough.

The cheese.

The queso.

The chef is really good.

Thank you to Natsu for the foil.

Yung trabaho ni Camille.

Galit na galit siya sa akin minsan.

Ako kong sanang camera.

Tapos naglalaway niya siya habang.

Minsan yung one time na nasunulaway niya talaga yun.

Kamu.

Oh diba.

Mmm.

At saka masarap talaga yung.

Masarap masarap.

At saka masarap talaga yung pagkain pag may alak.

When there's booze it just opens the palate.

Sige nalawa na tayo kay Paul.

Tama na po.

Try na.

Tignan mo nga kung nagsisiyun nung haling kami.

Oh.

Lambos ng karne.

Mmm.

I have here the chicken tostada.

Chicken tingga marinated in adobo spice.

It's also made of corn flour but the flour is fried.

It's crispy.

Crispy ko siya.

Okay.

Goods na to.

Grabe na to.

So chicken tostada.

Chicken tostada.

Mmm.

Mmm.

Mmm.

Mmm.

Mmm.

Good.

It's so good.

Maganda yung itura ng mga dalawang kusinenero na to.

Buong araw na trabaho sila.

Tapos nag-i-enjoy sila ng pagkain nila.

Meron kasing ibang pagkain na pang patawid.

Ito yung pagkain na hits the spot.

Kung sa English pa, there are food that are just, you know, just to get you by.

But this one, it fills your soul.

Mmm.

Mmm.

This is Paul.

Hi. Nice to meet you.

And Chef John.

Nice to meet you, I'm John.

Very good, Chef.

So far, so good.

Thank you so much.

Sagot kayo. How's the food?

It's fantastic.

Why is it good?

Why is it good?

It's like in Mexico.

You feel like in Mexico?

This is a shrimp taco.

This is called a matcha sauce.

With cashew nuts and our dried cheese.

So lagay mo yung beef. Sige, Paul.

Lagay mo yung beef.

Sige. Yan. Tapos lagay mo ng sauce. Sige.

At sa gumitin mo yung kutsilyo.

Kunti lang.

Gawin mo ng dalawang beef kung gusto mo.

Parang siksik sa laman.

Tapos, kunting singkamas.

Yan. Kamayin mo na. Kamayin mo na.

Yan. Hindi mo makokontrol kung sobrang singkamas yan.

Bawas mo konten.

Yan. Tapos tupi.

And then, lemon.

Tapos tupi.

And then, lemon.

Yan. Yan yung gusto mong,

pag kusinero ka,

pag nakakita ka ng ganyang tawa,

yan yung totoong tawa.

Yan yung totoong, yan.

Dyan, tikman mo.

Bago yung tingin mo sa karni.

Pag masarapan yung kusinero,

ibig sabihin,

nagawa ng chef yung trabaho niya.

So, ito mga ganito,

kwento,

field trip education.

So, tayo mga kusinero,

kailangan rin mag

invest rin kayo sa

pagkain.

Kasi yun yung trabaho niya.

Kung

pwede may abawasan yung shopping ng konti,

at igastos niyo sa masarap na pagkain,

laking bago rin.

Yan yung totoo.

Noong nagsastart ako dati,

yung iba kong sahod talaga

napupunta sa kain.

O, ito na, ito na.

Okay.

Muy bien.

Okay, so this is the fun part.

This is...

Yes.

What's your...

What's your name again?

Emilio.

I'm not Aguinaldo.

Okay.

Okay.

Okay.

So, basically,

this is not a tequila.

I'm gonna show you this one later on.

So, we have three tequilas.

This is the Blanco,

this is the Reposado,

and this is the Amino.

Okay.

So, all of them are gonna be,

of course, tequilas,

but they are gonna get the colors

because of the barrels.

And the time that they are gonna spend

inside the barrel.

Like a whiskey,

but with the tequilas.

Okay.

And this one is gonna be the blue agave.

Tequilas are made with blue agave.

So, for example,

if you wanna take a smell of this one,

this one is gonna smell totally different

between these ones

because of the way that they cook

and the way that they are baking.

Like baking it,

you're gonna have a smell there.

Like the agave.

Like the agave.

Like the agave.

I'm gonna give you a smell

and then I'm gonna give you something

so you can try it as well.

Mmm.

So, you can feel that

the smokiness of this one.

This is the scald.

It's gonna smell totally different

at this stage.

Oh, yeah.

It is smoky.

That's super smoky.

Because he's afraid.

No, no, no.

Don't be afraid.

He has work tomorrow in the morning.

Ah, but no worries.

Like, for example,

this one, you're gonna go sip by sip.

But you're gonna wash the flavors

with a slice of orange.

Ah, orange.

For example, in Mexico,

we have the slice of orange.

So, sip lang daw.

Huwag siya.

And then you're gonna wash all the flavors.

Just to stimulate you.

Just to give you a boost.

Ah, yeah.

So, don't be afraid.

And if you...

Well, you're a grown-up man

so you have to do your job tomorrow.

Yeah, no worries, no worries.

It's just a sip.

I'm starting with...

You go by sip.

And then you grab a little bit of the orange.

And then you wash the flavors.

Can we just do...

One?

One together.

Yeah, sure, sure, sure.

No worries, no worries.

For me?

We're a bit scared.

No, no worries, no worries.

For me?

That we won't snob.

You just go...

Arriba.

Arriba.

Arriba.

You know, arriba, abajo.

Abajo.

Al centro.

Al centro.

Pa dentro.

Pa dentro.

Arriba.

Arriba.

Abajo.

Al centro.

Al centro.

Pa dentro.

Yeah.

So, you just go like sip.

Mmm, it's nice.

You can feel all the flavors.

Yeah.

Totally different.

Between tequila and mezcal.

If you want, you can grab a little bit of the slice.

Because, of course, you're trying all the flavors.

But the orange is gonna complete all the flavors.

Like the smokiness of the mezcal.

So, I guess what we're learning today from you is that

when you drink alcohol, you don't drink to get hammered.

You drink to appreciate the flavor.

Right?

And the secondary is the little buzz.

Yeah, exactly.

The buzz is just extra.

It is the extra.

Yeah.

Okay.

Part of our experience is after the booze, we have a little bit of churros.

Some postras.

Did you say postras is dessert, right?

Postre, postre.

Ah, postre.

Postre.

Yeah, postre.

So, this is the chocolate one.

And this is the dulce de leche.

Oh, dulce de leche.

Exactly.

We made all of them here.

Wow.

Those are like a little bit of spiciness.

Not that much.

And the dulce de leche, we make it as well here.

Dulce de leche is super common in Mexico to have it.

It's like a kind of caramel, if you want to name it like that.

The most common one in Mexico.

Bye-bye, chef.

Thank you so much.

Thank you so much.

Bye-bye.

Thank you.

Very good food.

Thank you.

Hasta luego.

Okay, chef.

Okay.

Don't be late tomorrow, okay?

Thank you so much.

It's a great meal.

Here, I'm going home to Camille.

I'm so happy for the boys that they were able to enjoy a good meal.

And Paul was right when he said that it's not just about the taste when you eat outside.

It's also knowledge.

You gain more knowledge.

And also, I guess, it's important that as a chef or as a cook, you go eat out.

You invest on your palate because you learn new things.

You taste new things.

You experience new textures.

You meet the chef.

And it's important that, you know, or no.

Let me rephrase it.

It's a nice feeling that the chef comes out and speaks to you about the food.

You know, it makes you feel special.

And you also get to know more about the chef and about her food or about their food.

And it's just like the experience is complete.

It's just that eating out is not just to make you full, right?

It's also to make you memorable.

And I guess that's the most important thing.

If your meal is memorable, then you'll definitely go back to the restaurant, right?

So, I'm definitely coming back here.

It's just here.

Business Bay.

Holiday Inn.

Business Bay.

Yeah.

Google.

Google Muchachas.

And lastly, I'm so happy that the boys, you know, the smile on their faces was just priceless.

You know, they worked hard.

They deserve it.