Which Country Makes The Best Breakfast? (Taste Test)

I got bored of eating the same old breakfast every day and I decided to do some research. I want to explore international breakfasts around the world in hopes to find new exciting alternatives to my day-to-day breakfast. I love exploring new cuisines and cultures to see how other countries think about breakfast. In this episode, I tried 4 breakfasts: Shakshuka (Middle East and North Africa), Changua (Colombia), Tapsilog (The Philippines), Huevos Rancheros (Mexico). Let me know what other countries I should try!

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Timestamps:
0:00 Intro
0:37 Shakshouka
2:13 Changua
3:48 Tapsilog
5:39 Huevos Rancheros

[johngrimm]

Filipino here, my only critique is that the amount of garlic used both for the marinade and the Fried Rice is pretty little, a few more cloves would suffice. Also if you don't really like Tapsilog, you could try to find/make your own Longganisa(Filipino Breakfast Sausage) and Tocino (Filipino marinated Pork). These 2 with the Tapa (the marinated beef slices) are the 3 hallmarks of Filipino Breakfast, the so called silog houses (breakfast diners) almost always have these 3 in their menus.

[isal]

Hi I'm Mexican, traditionally huevos rancheros go with mashed beans. We fry them with a little bit of lard and make a paste (we never use lime 😖 that is so texmex) this is called frijoles refritos. The salsa usually is a little more liquid and you pour a good amount on top of everything. You can garnish with some avocado on top 🤤

[kumi]

The tapsilog(filipino breakfast) took too long because you cooked them in a Individual manner. (But if you are talking about just the marination alone, its understandable)

I would have cooked the egg first, then in the same pan, cooked the tapa. After the tapa, In the same pan again, add a bit of oil, Garlic then Rice and Fry it.

[nm]

🤤 For Mexico that looked good...my favorite dish is chilaquiles!!! I love adding onion, serrano, avocado, cotija, cabbage. I also love eating pozole seco de Colima 😋....when I went to Manzanillo, I ate pozole Blanco Colima style for dinner. Really early the next morning I dropped to the same stand and I had their Pozole Seco and to drink a Rompope (non-alcoholic). 👍☺👍 No food goes to waste, what they didn't sell, the next day became pozole seco. 🥰 sigh

[dan]

When I visited the Philippines the garlic used in the fried rice was whole!! I was surprised I thought they forgot about it then I asked the chef in my hotel I'm staying in ... He said it's completely unnecessary to mince the garlic or slice it "just peel of the skin and crush it" he said XD

after that put the crushed garlic in a wok or in this case "kawali" (I asked him) put some oil in there ...wait for it to smoke a little then put the Wait for the garlic to cook a little the put the rice in .... Mix it up and put some salt and soy sauce in there ( the soy sauce is for the color and the soy sauce flavor in the rice is just delicious ngl )


After that cook it until it's a little dry but still moise... it will cook through since it's still hot Cook a sunny side egg and done

[xddDracian]

Another technique my grandmama loves to do is boiling the beef until soft (but not too soft) and shredding them with forks to make tapa flakes. Once that's marinated, it's then deep fried until crisp. Always gets me excited to wake up early back in the day.

[Jhaz]

My Filipino family used to make tapsilog only if the dinner is bistek, (it's similar to tapa, or I don't know maybe it's just the same) that's why it's not that time consuming for us to prepare tapsilog in the morning. The best tapa for me however, is the Tapang kalabaw (Carabao meat jerky). It's an absolute god-tier.

[AlejandroAlvaradoalxyto]

I remembered how difficult it was to recreate Mexican food outside the country.

[alexlopez]

For the Mexico dish, blended sauce is different but overall it looked so good. And the sauce always goes on top, not below the beans. Looked fantastic though

[kayasarangelo]

You should try pairing the Tapsilog with Atchara, this sweet pickled papaya that goes with most silog meals (silog meaning rice meals paired with eggs or “itlog” as we Filipinos call it)

That and Tapsilog is usually paired with sweet and spicy vinegar to cut through the richness of the meat and eggs

[Homer-OJ-Simpson]

For Mexico, that was very authentic. You can play with the topping or ingredients such as using pinto beans instead of black beans and adding avocado and or crumbling cheese on top. My favorite Mexican breakfast is chilaquiles topped with little beef (strip cut skirt steak or flank steak).

[caleroMom]

I am from the Philippines! It would have been 8.5/10 if you had it with vinegar+salt+crushed garlic on the side😅

[guillermoborrero]

The thing about "Colombian" breakfast is that we are too regionalist, we change a lot, and I said A LOT depending on which part of the country you are... What you just tasted is the capital's breakfast. I think Colombia can identify more with arepas (as well as our venezuelans brothers) than changua. Our meals are way way too varied, and tasty as well 😏.
Pd: I've never tried changua and I'm 27 years old. JFYI

[reymartampus]

As a Filipino, when you're here in PH, there's a ready to cook tapa in supermarkets at their frozen sections. Saves you a lot of time in terms of prep. Thanks for the 8/10

[luizqudaibergen]

If those poor huevos rancheros got a 9.5, the real stuff would have gotten like a 20 or something.

[No-iqcs]

i’m colombian and i feel like arepas are more of a breakfast meal it’s the only thing i eat for breakfast it’s way better and it’s good just

[hungryasianmermaid]

We only make garlic fried rice when there’s left over rice. Also, traditionally, beef tapa is cured. Since we rarely have sun here in The Netherlands, and the time when we do, it RAINS, I would just make a big batch and dry it in the oven and then freeze them.

[bustajm]

Hi. I really like this series of breakfast of the world. I'm from Colombia and thd Changua ir not that popular. Maybe you should try a "recalentado de fríjoles" (re heated beans) or "caldo de costilla" that is some kind of ribbs soup. Great videos!

[jeonbassig]

I'm literally filipino but i eat dessert for breakfast if there's a cinnabon available i would eat it for my breakfast or probably my snack when i'm in recess also some powdered milk chocolate flavor

[jessicamarfil]

Im Mexican and it was a nice try, just we add a lot more sauce, and, at least the version i know the beans are more in paste. But it looked tasty.