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

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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
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3. EL HIDALGUENSE
ADDRESS: Campeche 155, Roma Sur, Cuauhtémoc, 06760 Ciudad de México, CDMX, México
INTERVIEWEE: Moises Rodriguez Vargas

🇲🇽 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
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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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🎬 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

[marcusdionysus]

I love Mexico 🇲🇽
From: Philippines 🇵🇭

[maxmoovin]

Chef Moises Rodrigez Vargas is hands down the most fluid, relaxed, swift moving butcher I've ever seen on YouTube. From selecting, dispatching and slicing up that lamb effortlessly. A joy to watch.

[annakev]

I honestly love how respectful this man is towards other peoples cultures

[MonksofMunch]

Loved to be on the show with you Sonny! Such an amazing experience, hope to have you back soon in Mexico!

[chriskhuchar]

Dude is an artist of a butcher. He made that look easy.

[kilo]

Anyone that makes a “Mexico series” I’m always for it. Love this place. Can’t wait to visit 🤩

[jackmurray]

Loving how much content from Mexico you have been pumping out

[heidimedel]

My in laws still do this often (in their back yards) with goats, sheep, beef, and pig. So delicious!!!! They have the best family get-togethers!
And I love Mexico! Super friendly country with delicious cuisine and breath taking scenery. 😘

[locksmithmuggle]

I love when you try a new food and the person who shared it with you is so delighted that you like it- especially when there is a language barrier.

[anjuliquesvlog]

I love how the chef handles the whole preparation of the lamb like a ritual. He plays music, the way the lay the meat, how they remove it, sprinkling the salt, the way he is eager to share pieces of each section he pulls out. The way he enjoys every meal and waits patiently for a reaction. I would love to meet him, try his food and to just be in his presence so his happiness can rub off on me. ❤️❤️❤️❤️❤️❤️❤️

[ianpingol]

Oh my gosh!!! My saliva is literally dripping while watching this clip!!! Mouth watering!!!

[timf]

I was doing training at a truck plant near Saltillo, Mexico a few years ago and one of the engineers brought in some steaming hot barbacoa fresh from the pit with some homemade pico de gallo homemade tortillas and Mexican Coke (the soda). Best breakfast ever.

[hemantranga]

14:40 The reaction of lady behind them shows how much Mexicans love the lamb head. They really weren't kidding about having to wait for 8 days.

[charliep]

You KNOW the food is CRAZY GOOD when Sonny makes a "Mark Weins face" LOL. He never makes that face unless it's phenomenal. One of the reasons I love Sonny - he keeps it real. Must go to these places in Mexico!

[miludos]

gracias por visitar México y dar a conocer al mundo un poco de la cultura gastronómica de mi país 😁😁😁

[JoeMama-otjv]

I don’t want this series of Mexico to end 😢

[tonyromero]

Barbacoa is my favorite Mexican dish. Glad you can expose the authentic Mexican Cuisine. Also that Agua Dulce(Magay Drink) gets fermented and turned into an alcoholic drink called Pulque.

[heypal]

I had an idea of Mexico having all these gems but man am I overwhelmed

[mariogil]

THANK GOD IM MEXICAN SOME OF THE BEST FOOD IN THE WORLD 🌎

[safaaameer]

My dream trying this food in Mexico 😋😍