MEXICAN MEAT PIT!!! Ancient Underground Primitive Cooking Techniques!!!

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MEXICAN MEAT PIT!!! Ancient Underground Primitive Cooking Techniques!!!

???? SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM​ ???? BEFRS MERCH » https://bit.ly/ShopBEFRS ???? SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon ???? FOLLOW MONKS OF MUNCH » https://bit.ly/MonksofMunch | IG: @monksofmunch Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS – – – – – – – – – – – – – – – – – 1. OBRADOR SLAUGHTERHOUSE ADDRESS: Tulancingo, Hidalgo Interviewee: Moises Rodriguez Vargas + Norma Vargas ???????? GRILLED ANT EGGS WITH BUTTER AND TORTILLAS: On a hot grill, add butter. Add onions, epazote and peppers. Add ant eggs on top of ingredients. Add more ant eggs. Flip the ingredients so it cooks evenly. Place the tortilla on the grill to heat up then assemble. ???????? HONEY WATER & PULQUE – – – – – – – – – – – – – – – – – 3. EL HIDALGUENSE ADDRESS: Campeche 155, Roma Sur, Cuauhtémoc, 06760 Ciudad de México, CDMX, México INTERVIEWEE: Moises Rodriguez Vargas WEBSITE: https://www.facebook.com/el.hidalguense.5 FACEBOOK: https://www.facebook.com/restauranteelhidalguense/ ???????? MIXIOTE: De-skin, slice testacles & add into small pieces and into a bowl. Add diced lamb fat, onions and garlic. Add diced epazote leaves, salt and chillies. Lay down the first thin, clear layer of a maguey leaf. Add mixture & tie with a small piece of rope. Place in an underground pit. Serve with tortillas, onions and lime, green salsa and red salsa. ???????? BARBACOA: Clean and butcher the lamb. Place a zinc on the fire and add maguey leaves. Grill the maguey leaves for a bit to make them more flexible. In an underground oven, consomme pot & wooden lattice. Layer some maguey leaves down. Add each chunk of unseasoned meat on top of a piece of maguey leaf. Add the stomach and mixiote dishes at the side. Add maguey leaves on top. Add wooden lattice. Add maguey leaves. Add tarp. Leave in the underground oven for 14 -16 hours. When cooked, pull out the meat piece by piece and immediately add salt. ???????? MAGUEY WORM SALSA: On a grill, add diced onions, chilies, tomatoes, garlic and maguey worms to roast. Take onions and garlic and place in a volcanic stone mortar, then add tomatoes and maguey worms. Grind everything up. ???????? CONSOMME: n a big pot, add onions, garlic, epazote, garbanzo beans, rice salt and water. Bring the pot to the underground oven. Place the pot into the oven and then add a small wooden lattice on top. #BestEverMexicoTour #BestEverFoodReviewShow – – – – – – – – – – – – – – – – – ????COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook ????SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. ???? 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. – – – – – – – – – – – – – – – – – ???? CREDITS: HOST » Sonny Side DP » Tony Sylvers CAMERA OPERATOR » Dylan Johnson VIDEO EDITOR » Dương Quốc Huy PRODUCER » Gabrielle Nain PRODUCTION COORDINATOR » Huỳnh Hà My LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha) COLOR & MASTER » Quí Nguyễn Selected tracks via Audio Network For business inquiries: marketing@befrs.com

MEXICAN MEAT PIT!!! Ancient Underground Primitive Cooking Techniques!!!


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