Hey everyone hope you're having an amazing day. It's mark wiens, i'm in los angeles, california, which is one of the world's greatest mexican food cities. Today i am hanging out with my friend mexi papa he's gon na take us on an extreme mexican street food tour. I've been waiting for this moment, we're starting off we're gon na go to a place that is possibly the most unique food experience you can have in all of los angeles.

My entire life perspective has changed on breakfast, we'll definitely be eating some tacos, the salsas are gon na flow. It's gon na be a mouth-watering day and a unique food experience day learning about mexican street food culture. In los angeles. I can't wait to share all of the food and this entire ultimate mexican food experience with you coming up in this video.

I need to lean back welcome to l.a mark. Thank you. It is the crack of dawn. We are in compton and where are we going? Mexi papa, i want to take you to the best breakfast in the world right here.

Yes, never, okay, you're in! For a surprise, this is like very, very mexican, very rancher style, it's kind of what the ranchers would drink early in the morning before they started milking. Like 100 cows, so they needed all the strength they could get to celebrate this breakfast occasion. Mexi papa got us our own mexi papa mugs. Are you ready mark, i'm ready? Oh yeah how's it going hey.

How are you caesar nice to meet you mark season? Let me tell you a little about him. This guy was in a talent show. I got talent how how would he said, kicks bottles open with his boots? That's what he does we're in for a show by the way, after the paharita after the fight. Okay, how many foreign, maybe two or three i did? Oh yes, i love this place.

It's under an avocado tree. Oh, this is a backyard right here. Look at this place. This place is amazing, so you have the avocado tree.

You have the the buffet station over here where you get all your of your toppings. Well, what are they called additives or toppings? For that you build it. You build the cows and the goats. In the back there chickens running around hey, you got ta, have a dog scratching yourself got ta, have a few dogs running around scratching themselves, close the door when you go in yeah, we need to get up close and personal to breakfast.

Come on. Come on! Choose your goat, which one is your favorite goat, which one looks like it has the most milk. It's like it's going to be a oh! It's like a ridgeback, that's a ridgeback, as i've said before, there's just nothing greater than that connection with your food and knowing knowing your food source. I love how all the ingredients are just here for your self.

Taking i like coffee in mine. This cafe goes in we're gon na throw it a little bit of sugar. Oh you're, spicing it up with uh cinnamon. That's your solution! Ready to go! Okay! I'm gon na go coffee a little bit of sugar cinnamon, just a little bit another step that we missed.

They're gon na light it up. I forgot the marshmallow. Oh man, that's going to give it even more flavor. It's going to caramelize caramelize the nest cafe.

Oh man and there's sugar in there. Oh that's already smelling great. We make the wok in one of the great walks in breakfast history: the walk from the buffet station to the goat. It is time oh you're, getting the cow, oh get it.

Oh mexi papa! You got the that was mine right fire in the hole. This is la's most extreme breakfast you get to choose if you want cow or goat for breakfast. Look at that froth. There's one way to drink a pajarete, we're going to teach you how to drink a pajaretta.

Today, okay, you ready, i can't wait. Follow us cheers, cheers ready your mustache taste the difference between when it's flamed when it burns. Yes, it has an extra complexity to it that smokiness, oh man, that is unbelievably foamy and fluffy. It's so unbelievably good.

The freshness is out of control, it doesn't get any better. The cinnamon, all the components just hit right. I can't even believe the frothiness of that i guarantee i've never had a cappuccino as frothy as this, this out does them all. I can tell you mexi papa breakfast will never be the same again unless i have a fajarette in my hand, this has changed forever for the better.

You would think that it would have more of a gamey animally taste, but, like it's so incredibly neutral. It's so pure tasting. It's so fresh. I mean there's nothing.

There's i mean one of the things i love about. Food is the direct from the source from goat, goat to cup. There's no alterations, there's no processing. This is real real, fresh, pure.

It doesn't get better than this. Yes, not at all nmr. You get like the whole experience here of mexico, like you, said we're under a big avocado tree yeah, a farm back here with cows, goats, chickens, rabbits, uh. Some dogs feels like you're in mexico and then yeah best, you think you're in a ranch in the middle, not even in a city in mexico but in rural mexico, on a ranch, and yet we are in compton, which is really like.

This is like the heart of los angeles, we're like in the center of los angeles, so you're welcome here, anytime la you know what every time you come here, i'm going to bring up a heart at the house i'll be here. I think we'll be here every day. Yes, what do you think tomorrow morning, by the way i'll be here with you right, yeah it just smelled my head, the freshest and best cup of milk you'll ever have. Thank you.

I just have to say thank you. You are the star of the show today. Okay, i'm going in this is an honor, i'm gon na this one yeah go for. Oh there, you go a professional, oh sorry, man, there you go there, you go.

I thought you didn't know him. Okay, nowhere near the oh man, it's so hard. Oh man, how do you guys get a full, a full cup so fast, a full cup so fast and and like that foam is so important. I've got like, i think, we're here right now, respect double team.

Ah, you kind of go slowly. Oh, i think i'm going too hard. He got it, he got it there we go. Okay, i was doing.

I think i was doing it too hard. You see the the thickness of that foam with that slow pack right there hey! It's better late than never huh. Can you do some latte art, some latte art wait for jeffrey huh, no hit it hit it here we go literally seconds. That is incredible.

It's so good, unbelievable experience. Thank you. I can't even believe it it's incredible. Thank you.

Muneca. Thank you, muneca, an insane culinary experience, i'm gon na savor that milk mustache for the rest of my life mark. This is for you, brother, welcome to l.a. Oh man is you wow that was incredible, a backyard band after a facade there's nothing better.

They said this dog is half hyena in a backyard yeah on instagram. That's where that's! He has this unique talent that he's going to share with us right here. Ah, let's get another one: almost okay is acrobatic, bottle, opening incredible skills and what's your channel in social media, my name caesar alcantara amigo. So next up on this extreme mexican street food tour, today, mexi papa: where are we going? I'm bringing you to the city of boyle heights street food, where they're gon na make you a burrito with chilaquiles and carnitas mixed us right on top, it's really wrapped into a burrito.

Yes good morning, buenos dias nice to meet you nice to meet you hey! What's up man, oh man, oh wow, delicious, okay! Oh yes, oh man! They are doing amazing things back here. That's the burrito of your dreams, carnitas chilaquiles, like boil some green and red salsa. Then he puts in some cheese he's frying some scrambled eggs. On the other side, they heat the tortilla, they add in beans he chops up some carnitas some of the boiled braised pork.

He adds in the beans. He adds in the chili, oh that wa fortune, okay, let's you got ta, add chips into the salsa. Let it boil let it mingle, let it coat those chips, let it get off, just all the juices flowing into the burrito with the carnitas. That is insane.

That's the ultimate breakfast burrito, oh man, that is that's engineered to perfection. Look at the way! It's just squeezing out look at how juicy and saucy it is from the chilaquiles from the scrambled eggs from the carnitas in there cheers: oh wow, how about those textures they're crunchy still, even though they've been simmered in salsa, and this is chilaquiles, it has a little Kick in it yeah, you taste that salsa! Yes, you taste it green and red best of both worlds, best of everything, wow, that's phenomenally incredible and so warm on a cold day. Oh, i got the carnitas skin on that bite. It's extraordinary! Nothing like a little warm chiliquiles burrito after a pasarette in the morning after two packages in the morning, so many perfect textures such a balance of flavor, the crunch, it's like so meaty and so heavy, but it doesn't even feel rich.

I think, because of all that salsa that kind of like tones down the richness of it, that's stunning. The kids gave me some cuerito, some poor skin right off of the castle, so they're freshly made these things are good mark puertos. Thank you very much. Wilfred a vertical bite that is like the best part of the pork, oh man, it melts in your mouth, it's more flavorful than you could possibly imagine, because it's been boiled in its own fat.

Look at that! That's like half a pig skin right there. It makes you happy makes you want to dance. It just makes your day. There's nothing possible.

You could want more in your mouth right. This is what they call masisa, which is just you know. The meat itself of the pork just grab a piece grab whatever you want, wow incredible, it's so flavorful, unbelievably good what a place incredible combinations when you're in l.a. This is a must.

Thank you. Thank you very much nice to meet you bye-bye, nice to meet you. Thank you guys so good gracias, man, so good amazing. Next up on this ultimate street food tour.

Today, what's next, i had to bring you to one of my favorite spots, forbiria de chivo captain we're back here in canton they're, going to give you a big bone. We call it chamorro or pistolita, like a pistol, looks like a pistol right, yes, open up into video. Yes, how are you man? How are you doing man? It's a pleasure. Thank you.

Thank you. You too, nice to meet. You hello. Oh man, it's like a casabilia, but the only difference about casavitas around.

It's warm the meaty cheesy sizzling aroma the birya. Oh, it smells incredible. Look at that pan of bones and that soup, oh man, okay, so there are two different types of the birya that you can get here: beef and chivo, but really, i think a lot of people come here for the chivo, which is the goat, okay, the roots. The roots, oh man, it just slides out and oh wow - oh you know, what's up and then that's all together served with some of the the little bean mini bean tacos.

I think everything we ordered is ready. We need to run out there where all the seating is and start eating. Thank you gracias. Thank you very much.

Thank you very much, so good, so cool, oh whoa! That's a big step down! Oh what a spot the meat juices, the sizzling cheese. Oh they've got it all the bones: the pistol bones, what they do with the meat. They call it in spanish tatemalito, where, where they they put it in the oven, so it gets nice and crispy on the outside. You see the meat has caramelized even on the bone that like gelatin bit, has caramelized so then uh then they put it on the broth and that's what makes the berea the chivo's jalisco style.

So good, mario, you, like spicy, i love spicy. What do these shirts say by the way? Not spicy not eating, so you got ta, make it spicy. There's salsa here is really really good. Oh i mean that's really cool, so they have two different or they have a couple of salsas right.

The green one and the but the red one: oh here's, the red or red one, okay, so the cilantro and onions combination, little rain, let it rain! Oh yeah, i'm always big on the vegetables, got ta squeeze lime juice into it. Oh yeah! I can't wait. Be careful because this thing's spicy, but then again who cares right? Oh yeah or don't be careful! That's in our case! Oh yeah! Oh, that's! Beautiful! Look at that! That's a that's a work of art yeah! So, let's start with this: it's the bean, the bean smear ready - oh it's just like um flavor, just keeps on coming really good. That's what i was saying wait for it.

It's not something very strong, but it just kind of builds in flavor yeah. Oh that salsas. So good, we should i'll show you i'll show you how to eat it. Right now pick it up.

I want to try to balance as much of those those toppings that we added so they stay on top. You go on the bottom by the way underneath hey man just grab whatever you can just grab whatever you can on the bottom. Oh man just falls off the bone, but you've got those gooey textures too those yes, those elasticy bits. Oh man, you ready mark.

I am ready, then rehydrate it stick it back into your soup to let it continue to absorb the broth um. How good is that the texture of it it's almost crunchy, yet moist and so rich? Oh wow, the flavor of the meat. The texture is incredible very and this is the difference between goat and beef. Gold has a lot a lot of flavor, so we let uh cook it and then the broth you're gon na taste right now is incredible.

I can't wait to try the broth. Oh, so you dip, oh, that's a it has to be rehydrated rehydrated, reduce it into that broth. Oh man, oh, and take it to the mouth fast before it falls apart. Wow unbelievable, a little spicy mm-hmm, i don't know, but you want to go for another taco.

You know you don't have to just pick it up the other way. You can pick it up anywhere. You want and just grab your tortilla there. You go.

That's so good. What i love is, oh yeah, sure what i love is. You can taste the flavor, even though you have everything going on you taste the flavor of the goat with the chili, oh yeah, that's what we needed that extra freshness. You know what i like about these chilies: they they cover your entire mouth, with this beautiful flavor.

Oh man yeah, so now everything we eat. It's gon na have a little bit of chili in there already. Oh, i can remember. I cannot wait.

Oh yeah, i didn't even make this guy flinch. Mexi papa! You got ta come to thailand. Not only do you get the leg in this bowl, but that rib meat, the boneless rib meat, which literally just slides up it's all the entire rib half the rib meat is within here, so you can just pile it into your tortillas. Oh man, i'm gon na hit that, with some more of that that salsa there's nothing greater than soupy meat got your mexican downs.

Make sure you guys man there's another level here. Oh wow, the the rib meat is so tender. It's got that mix of meat and fat and kind of like stretchy material. I've been waiting for this moment for your life.

Let the salsas flow. Why is everything on the bone taste so delicious yeah? That's a fact! Look how clean the bone is under here. It's like the bone is almost transparent. It's so clean, it's so incredibly tender, but it's yeah.

The whole thing is caramelized. At the same time. Oh yeah right, it's elasticky, it's not fat! It's like that! It's like the casing of the the bone joint. Maybe it's jelly, but it's like caramelized jelly.

This is a goat meat, lover's dream. I mean, there's nothing more fun than picking up a bone and biting it. It's one of my favorite activities in the world, but it's the goat drumstick with the soup, with a combination with the salsa, with the onions and cilantro the whole package, absolutely spectacular, yeah, i'm in love with it and it's so easy to eat. So let me show you my signature move on how to open a coke bottle.

Okay, are you ready brother ready just pick it up like that camera go right here. I want to say one two, three one, two three go cheers. This is the whole experience. I'll tell you, though, it's not nearly as good as a tajarete for a beverage that is correct, but it does hit the spot it does hit the spot, though cheers do you want to get this whole dish? This whole experience here ask for the mexi papa the mexi papa meal, exactly how it comes a bit more seasoning.

Salsa is absolutely incredible that red salsa you could drink it. It's so good, pour it into the broth, pick up chunks of boneless rib meat. Oh man, everything you could possibly want downtown on that moon there. It is the hinge.

You can pull that off and you see all that little gelatin. All that little bits. That's what you want to nod. Oh yeah, the collagen collagen much flavor and i love the texture because it's not it's not fatty.

It's just like slightly vaseline-y like like a hardened vaseline that just kind of melts but chews at the same time, what a meal? What an experience awesome awesome place. Just good people good food, what you want to be eating when you're in la get the mexi papa special starting to get the meat sweats, the goat, sweats and then to wrap up this ultimate extreme, unbelievable mexican street food tour of la today with mexi papa we're Going to one more place, we're in south central l.a: this is the final destination of the day. What's next we're sitting right here on main in 55th, this place has been here for 35 years. It's called el taco grande.

They got one of the best tacos. Yes, so the family here invited us and they got something prepared at the back. Just for us. Oh you, like tacos, el pastor.

I love tacos mexico city. Yes, sir, oh yeah, so they have this front section courtyard with the food truck, but we're gon na head to the back. Yes, where they're gon na do something special, that's the very beginning of the trumpo. An onion goes on foreign, oh man, just the aroma of that marinated.

Pork smells so good, so many onions in there as well. He's really i mean it's such a technique, such a skill, to fit the meat on a trumpo and put it in the the upright position. On the i mean the shawarma, and he like chooses the meat carefully wraps it up even folds it over squishes. It down adds in a layer of onions and all that like marinade, and then fits them and wraps it so tightly because it has to stick.

It has to hold together. It has to like be compact, as it roasts good. What would be some of the main spices in the marinade marinade? Of course, the onion yeah, the onion, the onion move is incredible. I love how it's just layered within the marinade and then he layers it into the trumpo between layers of meat, tons of onions.

You smell the juices of the onions just absorbed into the pork. You know what i had this al pastor a lot and i don't remember, tasting onions, but it kind of soaks it all up in the meat. It's just absorbed, yeah absorb and uh. It gives a really good flavor, of course, the marination yeah, and what else is included in the marination, including a variety of different chilies, it's chilies, but it also has a lot of citrus a lot of citrus.

Yes, okay, i believe it's uh orange juice and pineapple uh. The finished trump look at just how tight it is perfect layers, and so even it's the greatest smelling raw meat you'll ever smell and there it is like a cascading waterfall of meat juice and onions and marinade they're lighting up the fire. That's gon na roar, that's gon na cook, that's gon na sizzle. Oh, so you have to kind of shape it shape it now he's got to kind of carve it so that it has a the best possible shape, trim off those edges.

Pro move right there. He takes the shavings and then re-stuffs them into the top of the thrombo there's something about upward skewers of meat that just never gets old and you can never have enough of squeezes. You can squeeze it out. The hot plate is ready, they're going to sear off those tortillas, and then they do a special technique here, where they actually will we'll just watch them as they do it dip the tortillas into the beet juice.

So beautiful, oh okay, that's cool! He slices up the meat into the tortilla, then onto the hot plate, just sears that off to like give it another edge of smokiness. Oh man yeah. This is a technique that they they do right. Unbelievable yeah.

I was almost almost not hungry when we arrived, but now my my mouth is watering. I'm like this funny. You say that i'm so excited how many times i've been here when i'm not hungry and you eat like 10 tacos, exactly oh man, i recommend onion uh cilantro some lemon and the red salsa. The red cups are good.

I love onion here i can do what i did over there. Oh yeah, i'm going onions on all of them, cilantro on all of them and that red salsa thank you. Mark's, a beautiful family, beautiful family grande wow, the move where he steers it on the hot plate, it seals in the juices, yeah and like caramelizes. The edges makes it crispier, but that's so much flavor.

Okay, do you see all the onion they put yeah tasty onion? In there i mean the caramel is saying like: if anything you taste like the sweetness of the onions just from the juices and then being able to see the entire process stacking the meat layering in the onions roasting it forming it, reshaping it all the way to Eating it very special, it took a long incredible time to make you eat these things in seconds, but your happiness lasts for a long time. This is a taco to perfection. Everything starts with a tortilla and then the marination, the meat is beautiful and beautiful, so beautiful. This is my go-to spa for el pastor, best apostolate in l.a, i think so.

Mm-Hmm i mean the alpaca has a perfect balance of citrusiness like natural sweetness, maybe from the citrus and from the onion, and then just that chili, oh even the heat and that salsa crispy and juicy at the same time exactly one hour ago. So we came here. We went down hungry, but then we started seeing the process the smell, and then we had one taco and um seems like we're. Gon na hit five tacos there, five tacos and you just cannot stop quesabilias wow gracias, we'll take the bucket of salsa.

So one more thing that we have to try: these are the quesa tacos they're a little crunchy. They got cheese and then they got goat chivo only way to go. Okay, final, taco of the day. Yes, final taco, i promise you, oh man.

Oh, we got to open it up and see. What's inside, oh wow, yeah, flaming, hot iberia, the goat, the cheese is just plastering plastering it together, it's hot that pull. That is ridiculous! Yes, mark you don't mess around with salsa. Oh man, i don't mess around with salsa man.

Mr well, i appreciate that rip. Let's, how do you do that with the trees? Man? Oh, my god, there you go one more little final bite of the day. Final bite of the day bam. Oh, we started off the day so good and we're gon na finish it just right yeah.

That was perfect. Are you ready to do this all over again tomorrow? Oh of course the tour continues in the next video. Oh, what a day, what a just fun and delicious tour today in los angeles and starting this morning with the pajaretes, that is it's fun. It's delicious one of the greatest cultural and most unique food experiences you could possibly have in los angeles, and i want to see a massive thank you to mexi papa he's.

The mexi papa find him across all social media. He makes videos and social media posts, he's so passionate about what he does. He supports businesses and mexican food across los angeles uh and wherever he goes, but be sure to follow mexi papa. He knows his food he's such a fun guy to hang out with and yeah.

I love hanging out with mexi papa and make sure you stay tuned for the next video, but that's it for this video give this video a thumbs up. If you enjoyed it thanks again for watching and have a fantastic day, goodbye from los angeles and i'll, see you on the next video.