Cow Head Tacos!! WILD Mexican Street Food in Yucatan!!
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1. MERCADO LUCA DE GALVEZ
ADDRESS: C. 65A, Centro, 97000 Mérida, Yuc., Mexico
VENDOR: Loncheria “El Amigo Balam
????????SALBUTES CON RELLENO NEGRO: Fry tortilla and make black sauce using a mixture of chilis including black chili. Add shredded turkey and top with hard boiled egg. Serve with a side of cabbage, habanero pepper, and habanero salsa.
????PRICE 18 pesos / $0.98 USD per salbutes
VENDOR: TAQUERIA CINDY
???????? HIGADO ENCEBOLLADO (PORK LIVER): In a big bowl, add raw liver, salt, garlic, black pepper, and fresh pressed orange juice. Add more liver, orange juice and salt. Mix it all together. In a pan, add oil. Add livers (two at a time), then red onions. Flip the liver and allow it cook for about ten minutes. Plate it, add salsa and serve with a side of orange.
????????POC CHUC: Salsa: grill tomatoes and add to a pestle and mortar. Add salt. Grind. Separately, chop cilantro. Add to the mashed tomatoes and continue grinding. | Pork: Mix pork with salt, garlic, and black pepper. Add freshly squeezed orange. Mix. Place directly on the grill.
????????MORONGA (BLOOD TACO): Fry blood and gut sausage together. Chop it and place in a pan with tomatoes and the chopped onions.
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2. LONCHERIA LA REINA DEL MONDONGO
ADDRESS: C. 70 568D, Centro, 97000 Mérida, Yuc., Mexico
????????MONDONGO KABIC: In a pot, add water. Add cow leg and cow tripe. Add oregano, peppers, garlic, salt and achiote, and cook.
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3. TAQUERIA DE LA UNION
ADDRESS: Calle 55 488 Centro, Mérida, Mexico.
????????TORTA DE LECHON: Place the baby pig in the oven. When it is read, chop and mix with fried onions. Assemble in a sandwich and serve with sauce.
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4. TACOS DE CABEZA DE RES
ADDRESS:
????????TORTA: Boil the head for 5 hours. Remove the meat from the head and chop, then grill it. Heat up the corn tortillas and add cheek meat on top, tongue meat or brain.
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???? 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.
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HOST » Sonny Side
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CAMERA OPERATOR » Tran Quang Dao
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The ULTIMATE Mérida, Mexico FOOD tour! (Trying 10+ traditional Yucatán dishes)
Mérida and the Yucatán Peninsula are known for having some unique food items, many of which have Mayan influences. So we spent a few days going on the ultimate Mérida food tour, with the goal of trying as many Yucatán dishes as possible (12 to be exact)!
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See more tips & fun things to do in Mérida:
Our camera + hiking gear:
⌚Timestamps
00:00 Introduction
00:45 Trying Salbutes, Panuchos, and Relleno Negro at Taqueria la Lupita
04:30 Exploring Mercado Lucas de Galvez
07:07 Trying Kibis
08:35 Trying Sopa de Lima, Queso Relleno, and Cochinita Pibil at Manjar Blanco
13:00 Trying Castacan at Wayan’e
15:28 Trying Papadzules and Poc Chuc at La Chaya Maya
18:28 Trying Huevos Motuleños at Maiz, Canela y Cilantro
20:53 Mérida on a Saturday night!
21:22 Trying Marquesitas
????Locations in this vlog
Taqueria La Lupita (Salbutes, Panuchos, and Relleno Negro): They also have amazing cochinita pibil tacos!
Mercado Lucas de Galvez (Kibis):
Manjar Blanco (Sopa de Lima, Queso Relleno, and Cochinita Pibil):
Wayan’e (Castacan tacos + tortas):
La Chaya Maya Casona (Papadzules and Poc Chuc):
Maiz, Canela y Cilantro (Huevos Motuleños):
Marquesitas: you can find these around town! We tried them at two spots and this one was our favorite (which is a different one than we showed)
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???????? About us
Hi y’all! We’re Adam, Kathryn, and Kona, an adventurous married couple (+ pup!) living on the road in our self-converted sprinter van! You can often find us driving all around the US and Canada, scoping out the best coffee shops, eating tacos and ice cream (we're a 5+ taco and 2+ scoop household), and enjoying nature.
We help travelers spend less time (and stress!) planning their trip and more time enjoying it! Our detailed travel guides, YouTube videos, and travel resources share the must-visit local eats, popular and off the beaten path sights, and tons of tips to make planning your next adventure a whole lot easier.
Note: We’ve linked a handful of items so you can see exactly which products we take with us. Full disclosure--if you click on these links and make a purchase, we get a small commission at no extra cost to you. We will only ever recommend products we truly love, actually use during our adventures, and think you can benefit from too!
How to cook Cochinita Pibil Yucatán Barbequed Pork
How to cook Cochinita Pibil Yucatán Barbequed Pork
Cochinita Pibil Yucatán Barbequed Pork
Ingredients
For the Marinade:
1 whole head garlic, separated into individual unpeeled cloves
2 tablespoons (30ml) lard or vegetable oil
1/4 cup achiote (annatto) seeds (1 1/2 ounces; 40g)
2 tablespoons (about 6g) Mexican oregano
3 whole cloves
1 (3-inch) Ceylon cinnamon stick, or a 1.5-inch piece of cassia cinnamon (see note)
2 tablespoons (about 8g) whole black peppercorns
1 tablespoon (about 4g) whole cumin seed
1 tablespoon (about 4g) whole allspice berries
3/4 cup (175ml) bitter (Seville) orange juice, or 1/4 cup (60ml) each lime, orange, and grapefruit juice
1/4 cup (60ml) white vinegar
1 tablespoon (15ml) soy sauce
Kosher salt
For the Pork:
4 pounds (1.8kg) boneless pork shoulder or 6 pounds (2.7kg) bone-in pork shoulder, cut into 2-inch-thick slabs
6 to 8 banana leaves (see note)
2 Roma tomatoes, sliced
1 red or green bell pepper, sliced
1 white onion, sliced
12 bay leaves
To Serve:
Warm corn tortillas
Yucatán-style pickled onions and salsa
Directions
Thread garlic cloves onto a metal skewer and grill directly over the flame of a gas grill until completely blackened on all sides, 3 to 4 minutes. Alternatively, toss them in a dry skillet over high heat until blackened. Peel the blackened skins when cool enough to handle.
Heat oil or lard in a skillet over medium heat until shimmering. Add achiote, oregano, cloves, cinnamon, black peppercorns, cumin, and allspice and cook, tossing and stirring, until fragrant, about 2 minutes. Transfer to a blender along with peeled garlic, bitter-orange juice, vinegar, soy sauce, and a big pinch of salt. Blend until smooth. Season to taste with more salt. It should be quite salty and have a consistency like ketchup. If too thick, thin it with water until it flows slowly.
Pour marinade over meat and rub it in with your hands. Cover, refrigerate, and let it rest at least 1 hour and up to overnight.
Lay out 2 to 3 overlapping banana leaves on a work surface. Place 1 piece of pork in the center and layer with some of the tomatoes, bell pepper, onion, and bay leaves.
Form a tight parcel by folding the bottom side up and the top side down, then rolling in the sides. Secure parcel with kitchen twine and transfer pork to an oven-safe baking sheet or disposable aluminum baking tray. Repeat with remaining pork and banana leaves.
Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes.
Place a few large hardwood chunks on the coals (no need to soak). Place aluminum tray or baking sheet on the side opposite the fire and close lid. Smoke pork, aiming for a temperature between 250 and 300°F inside the chamber the whole time, until a metal skewer inserted into pork shows no resistance, 4 to 5 hours total. (Adjust heat by adding coals and/or adjusting the air vents.) Add extra wood chunks to the coals once per hour.
Remove pork from grill and transfer parcels to a deep platter, shallow bowl, or rimmed tray. Unwrap banana leaves and serve immediately, shredding pork with two forks, soaking it in drippings, and stuffing it into tortillas with pickled red onions and salsa.
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