Epic Mexican Feast in Puerto Vallarta
Epic Mexican Feast in Puerto Vallarta


Good morning from the streets of Puerto Vallarta. I am wearing my apron this morning. Not something I normally wear. But we are doing a cooking class this morning and the first thing we do before we can cook,
of course, is go and get the food. So we’re on our way to the market
and we’re going to make a ton of different dishes. I love cooking and I can’t wait to find out how some of my favourite
Mexican foods all come together. Someone is excited! Oh my! Look at all these cats who are having their breakfast. Hi guys. You scared? ¡Hola! We’re on our way to the market
and if you can see behind me that green statue, that’s of John Huston the very famous film director. He directed a movie called Night of the Iguana,
which was shot here in Puerto Vallarta. And that movie is sort of credited with
turning Puerto Vallarta from a fishing village, which is was then into the tourist destination
that it is now and really putting it on the map. Not so much because of the film itself necessarily but because of the very famous relationship
between Richard Burton and Elizabeth Taylor. Woo! Crossing the river! Little early in the morning to be bounced on this bridge. But it’s fun! This is our cooking class. I guess it’s pretty clear what our group is doing
walking down the street. Everyone has their little market bag and apron on. I love how all of the street names here
have these beautiful like painted tiles. It’s so pretty. Okay I see the market. ¡Gracias! Peace! Buenos dias. Here is the market where we’re going. We can already smell the nice fresh fruit. So al entro…pineapple. You use a pepino — cucumber. Remember we have plans
to make ceviche Vallarta-style. So this is one of the ingredients. It’s part of the ingredient of mole. Mole poblano. It’s called plátano macho. Macho bananas. Mucho macho! I forgot to say before that we have a chef named Julio who is going to teach us how to make the dishes
and is also showing us around the market. It’s his father who started the restaurant
that’s doing the cooking class, which is really cool and he started it as a cart and then it grew into his grandfather’s house,
which is pretty cool. So Julio is showing us
all of the ingredients that we need to prepare the foods that we’re going to be making. And he said about this market,
which I thought was cool is that in order to be…to have your food sold here you need to be a local farmer so all of the food that we’re going to buy here
is fresh from local suppliers. Sugar cane and coconuts. Crazy like a coconut! We need to chop up tomatoes
for make guacamole and ceviche. Guacamole and ceviche anyone? This guy’s got my number. Maybe we should get extra of that. I think so. I love love seeing all the piñatas around. We used to have one every year for my birthday. Everything just smells so fresh in here
and I just saw another chef walking through. I think it’s a good sign when you see
the local chefs coming to this market. I think we’re at a good one. There are so many different types of chiles
that you can use in your cooking. Of course these are all dried. And this is something I just learned. So these are dried jalapeños,
which become chipotle. So that’s pretty cool. Julio was talking about the spiciness of peppers,
which I of course paid special attention to. And said it’s a little bit like scorpions so with scorpions the bigger ones
have less of a bad sting than the little ones and the same goes with peppers. So if you’re someone who wants to avoid peppers then the bigger ones are less hot
and the smaller the pepper then the spicier it is. So they also sell necklaces. It’s pretty nice. You can always trust Marc to play with his food. This is hibiscus, which in Spanish
has a much better name — Jamaica. And you can buy it like this — dried. It’s so pretty. And Jamaica is used to make agua fresca
like a juice, which is delicious. And it’s so cool that you can just come
and buy your own as much as you want. If you’ve seen our video on Mexican hot sauces,
we tried Valentina and the black label. And here, I would really like to try this — Salsa Huichol. Which is apparently not too spicy. Sounds really good. What did his cart say? His cart said “Tacos de Viagra.” Oh! Oh my! I’ve never seen that before! Didn’t know tacos had that power. No! We just got some food at the market
and now we’re headed to a tortilla factory to see how they make tortillas. ¡Gracias! Fresh tortilla. Almost burning my hand it’s so hot. With salt. I just got to try the freshest tortilla I’ve ever had. It was delicious. So so fresh. And Julio just told us
that Mexicans of course love tacos. Breakfast, lunch or dinner. And if something is not a taco,
they will turn it into a taco. And that about 90% of Mexican food is corn-based
so a lot of tortillas like this all around. Cheers! You know what ‘primo’ means? My cousin. Oh your cousin! Yeah. So we are here because we need
chicken for put on the mole. ¡Muchas gracias! ¡Hasta luego! This smart little cutie knows what’s up. He’s right by the meat market. Got a nice bone there. Is that good? Oh! Maybe it’s not to his taste. The grocery stores I know back home in Canada
do not have this amazing bunting. Such a nice touch. Normally when we buy chicken
we don’t get the terracotta tiles. Yeah. And the colourful flags. Yeah. Or the open air. I know. All of these vendors would be
freezing cold in the winter. Very true. We just went to the fish seller to get some red snapper because we’re going to use that
in ceviche in the cooking class. Okay. He’s from Oaxaca and in Oaxaca they eat a lot of insects —
the Mayan roots. And so he’s selling grasshoppers
with like salt and chili. Let’s see. I think the trick here is to not look at it too much. Whoa! Pick a male not a female. I’ll let you guys look at it, how’s that? Let’s see what it looks like. Oh yeah. And they’re full of protein. More protein than steak, right? Yeah. In grasshoppers. And apparently you drink it with mezcal sometimes
maybe to forget that you’re having a grasshopper. Okay. Here we go. Tastes like chicken. No I’m just kidding. It doesn’t. Honestly it has quite a nice crunch. I have to say. It was good! Good!
-Yeah! Me gusta. ¡Gracias! De nada. Well if she’s gonna try one
I guess I gotta try one too. Show them the feet.
-You got a nice juicy one. Alright, see that? Oh yeah. It’s got some nice long legs there. Yeah really long legs. This grasshopper’s been working out. This one’s going to walk down my throat. He’s been doing hills. K hold on. Alright. Here we go. I’m not going to look at it too much. Inoffensive! It’s actually like…it’s nothing. No, it’s nothing. It’s good. Mmhmm. I like it. Yeah. I would actually have more. I would totally get some of these. Yeah. Yeah.
-Yeah. It’s not at all…you think insects gross
but it’s just kind of… It tastes like a bar snack. It would be like something you would get
at the convenience store like a bag of chips or something. Totally. Yeah. ¡Muchas gracias! Si. Gracias. Mucho gusto. Okay we’ve got all our ingredients. We’re jumping in a taxi. To go do our cooking! Okay. So now we’re going in a taxi back to the restaurant with all of our…all of our ingredients to get cooking. ¡Gracias! ¡Muchas gracias! Look at these steps walking up to the restaurant. All these beautiful tiles. Oh my god, look at this! That’s so cool! These are the steps. Outdoor kitchen?! Ready to cook. Nice! The kitchen is an outdoor kitchen so we’re on this veranda with people eating
at the restaurant at these tables over there. And then our table of the cooking class
is set up right here. And down the street I can see
palm trees and the ocean. Not a bad view from any kitchen. This is all of the food that we bought
at the market this morning. Ahh! Look at this enormous avocado. I bet it’s perfect inside. All the beautiful dishes. I love these traditional dishes. And then we’ve got chiles that we got earlier
and, oh, here’s the chicken. That’s destined to be chicken mole. And all the equipment we need. Remember this is recipe of red snapper? We don’t have a lot of time so first water. Hot water. To poach. So in and out. Take the cilantro…fold it. Fold it. Two parts, three parts. And then… Time saver. Yeah. Chop it. I love tricks like that. Thank you. God it’s so nice to cook with like an actual sharp knife. Seriously. So often when we’re staying in like Airbnbs,
the knives are… they could barely be called knives so
this is a real chef’s sharp knife. The cilantro is not chopped finely enough
so we have failed task number one. Primero…first we need to peel it. And then we avoid the core. We don’t need the core. So I recommend if the product
is dancing or something… always flat surface with flat surface. You have support. This technique is to remove the spicy
on the chile relleno because poblano pepper is very hot. So we need to do like that to remove the spicy. Whoa. That’s powerful. Look at your hair. It’s like revving an engine or something. Chile güero and chile Anaheim. The plans today is to the poblano peppers… to make the chiles rellenos and we have plans to stuff it with Chihuahua cheese. Chihuahua is one of the most popular
melted cheese to prepare quesadillas, for example. Julio, how long have you been cooking for? For…for the…I started when I was teenager. Fifteen. Yeah, because the Gaby’s Restaurant
is my mother’s restaurant so I started to work on the business. Yeah but always I…
the restaurant grow like me. Grow…I like baby. When I was a baby, the restaurant was a baby too. You know, started with a few tables,
little stuff like this. So with the time…evolution, no? Evolution in a other…to the next levels. That’s awesome. Everything is getting prepped over here. So we can do this really fast. Ready to be cooked. My toys? It’s like a real chef! This is like that moment in any James Bond movie
where the villain’s like unpacking his stuff. Check me out! So peeler. Peeler. Okay it’s just a peeler. Excellent peeling. Thank you. That’s not my first carrot. Julio just told us something
that I have to share with you. So avocado in Spanish is called aguacate,
which is an Aztec word. And what I didn’t realize is that
that Aztec actually means testicle because the Aztecs believed that eating avocado
was good for your…maleness. So a little hack for avocado
is you poke the belly button in like that. And you can see kind of through there
and if it’s green, then you know it’s ready. Didn’t know avocado had a belly button. What? That’s what we’re going to call it. I like that. Forget mashed potatoes. I want mashed avocado. Any day. Any day.
-Any day. This is the guacamole we just made. It has the serrano chile, tomato, red onion,
avocado and Cotija cheese on top. And Cotija he described as kind of like
Italian parmesan in Mexico. It’s so fresh. Nice to know that I helped make it too. Yeah! Hello! Hello! Hello! Nice to meet you! We just got to meet Gaby. The restaurant is named after her
and that’s Julio’s mom so it was really nice that she came out to say hi. So these are the dried serrano chiles
that we saw at the market. Looks so beautiful and red. Getting mashed to a pulp. To a pulp. The red snapper ceviche. Mmm! I’ve never made ceviche like this before. Is it good? It’s just so fresh. Yeah. Everything’s just made right there in front of you. It’s so cool to see it all come together like that. Yeah. I can handle that. Yeah? ‘Cause he said it…there’s no spice but… …he also said that about the other sauce. Yeah. No, I know. Tortillas from fresh corn ground this morning. Yeah. At the tortilla factory where we just went
and now we’re gonna make them into tortillas. Right on the middle. Press. Ahh! Okay? What? It’s like magic. That was like a second. What are you, Houdini? That is fun. Oh! Oh!
-Oh! Nobody saw. You’re having too much fun. Alright let’s just try this. Let’s just see what happens. Okay. Gently, yeah. It’s perfect! Wow! Oh my god! I have made a tortilla! Remove like a sticker. So you need to be careful. So come…come to the comal here. And then just like this? Drop it? Okay that’s really hot. I’m going to keep flipping it ‘cause it’s so hot. Look at how good it looks! It looks perfect. It looks so good. It’s my first tortilla ever! Wow! The crazy thing is that this is one tortilla. One. So now I just have to repeat this like a million times. Or at least a lot more times
to even have lunch for you and I. Yes. It’s so hot at the stove. It’s like one motion. I’ve heard it’s seal, cook and puff. Yes. That’s a good summary of the steps. So when you lay it down it’s like
fifteen seconds to seal it and then you flip it for about forty seconds. And then you wait for it to puff,
which is the magical part. And that’s how you know it’s a good tortilla
if it puffs really nice and high. Oh! That looks so good! That’s a pretty big tortilla, actually. Is it big? I think it’s pretty big. So down there? Look at that puff! Oh yeah! That’s not the correct way. Oh really? You have good luck. He slapped that tortilla down! It’s my first time. That’s yours?! Yeah. Oh my god. Wow, look at the puff on that! Your tortilla has height! Is that good? Yes. Wow. This is the amazing table of all the salsas
and food that we have just made. Can’t take credit for the margaritas
but we will drink them anyway. Pretty sure I got your tortilla. I recognize that burn mark. It’s the Eileen signature taco. I put that on all my tortillas. You have to pay a lot for that. We are finally about to sit down
to the fruits of our labours. We made a whole bunch of different foods and salsas and we’re going to drink the margaritas
even though we didn’t make them. Knowing what went into this taco,
buying all the ingredients at the market and then knowing all the work that goes into making it, makes it taste even better
than Mexican food already does. This has been so much fun. I didn’t really know what to expect but I love that we started
with the shopping at the market, meeting all the different vendors
and hearing about the fresh ingredients that are also local and then coming back
to the restaurant and Julio knows so much. It was just nice to see how everything
comes together and learn some of these recipes. I hope that you guys enjoyed this as much as we did. Make sure you like this video if you did and subscribe to the channel
for lots more travel adventures and if this didn’t make you want Mexican food
then I don’t know what to tell you. We’ll see you in our next video.

45 thoughts on “Epic Mexican Feast in Puerto Vallarta”

  1. Eileen Aldis says:

    👋Hola guys! Please like and subscribe to show your support! ❤️Where in the world would you MOST want to do a cooking class? 👩‍🍳👨‍🍳

  2. Maria Rosa says:

    Where exactly the market is located? crossing streets? hours? Thank You!

  3. Luis Medina says:

    Soy. Tu. Fans. Me gustan tus. Videos saludos desde honduras

  4. Victor Marquez says:

    PERFECTO TODO FELECITACIONES. DE PARTE DE MEXICO.. .!!!

  5. aztrovoi dj says:

    if the knifes are dull, then they are probably used by sicarios… lol

  6. surge sosa says:

    Real mexican food is undefeated.

  7. Will Chung says:

    Hello ! Just recently came across your channel while searching for vlogs about Taiwan, after seeing how much you loved Taiwan, I was even more excited to see these Puerto Vallarta Vlogs because I recently opened a Taiwanese restaurant here in Puerto Vallarta and would love for you to come try it. Not sure if you will see this or if you guys are still in PV, but i hope you give it a shot !! (I have your Taiwan Volgs playing on repeat everyday in the restaurant because you took so many great captures of my home I just had to share with my customers.)

  8. arturo sanchez says:

    WE LOVE YOU GUYS!
    awesome channel

  9. Sergio Guzman says:

    Quesadillas de flor de calabaza, corundas michoacanas..

  10. Kevin Westrom says:

    "Tacos de Viagra" phrase was hilarious. That was an interesting revelation on the word for Aztec, and its connection to avocados. I'm guessing you must have to have/keep charged up extra batteries or battery packs for recording your videos when you & Mark are out & about on your daily adventures in whatever city you're in & then power prong adapters & all for recharging your recording camera nightly when you get back to whereever you're staying for the night. The 50/60HZ & 120/140W power levels for different countries around the world can certainly make it difficult to recharge electronic devices.

  11. chica anónima says:

    Esa chica tiene una encantadora vibra !

  12. Marcial Escobedo says:

    Muy agradable ver tanto guerito en pueblos mexicanos 👍😘

  13. Irvin Ceballos mota says:

    le faltó probar la salsa del chile patuano

  14. Armando Sotelo says:

    Hey Heileen guacomole is only made in molcajete hahaha

  15. Daniel Camarena says:

    If yuo the knife it not sharp when cut the cilantro it will smashed than will make it turned black quickly.. that won look good and won't taste good eather … than if you do the same whit the onion that's the reson will make yuo cry…
    Tha avocado is the responsible to re-store especial nutrients that are lost and the romantic time for male and female activity…. epecially when…. ok yuo got the idea no bull chet….!!!

  16. Toño Hernandez says:

    You are a very beautiful woman I am very happy that you like Vallarta so much I feel proud to be born in Vallarta and live here

  17. КМС КМС says:

    Свинюшка из бразерс

  18. Eddie D says:

    Damn im hungry 🙂

  19. Pam Levenstein says:

    I'm new to your channel! I love Mexico! Awesome idea to take a cooking class.

  20. Jose Cervantes says:

    No fue la relación romántica de Elizabeth Taylor lo que puso en la mira del turismo norteamericano a Puerto Vallarta. Fue el acuerdo político y económico entre dos presidentes: Richard Nixon y Gustavo Díaz Ordaz (responsable de la matanza estudiantil en 1968), por eso lleva su nombre el aeropuerto internacional.

  21. Yoselin yoselin says:

    Im so happy you enjoy it, im from Puerto vallarta and is so great to hear all the good things that you say about my town ❣️❣️ we hope you come back soon.

  22. Yoselin yoselin says:

    You have a new subscriber and will share your channel 🙋‍♀️🍸💗

  23. Tejona Mc says:

    Y que fue lo que mas te gusto de Puerto vallarta….. a por cierto soy de puerto vallarta….saludos

  24. A Martinez says:

    It is nice to see a beautiful like you cooking in Mexico " Hi " from Houston TX!!

  25. MR SANT says:

    Greetings from Nebraska I lived an hour away from Puerto Vallarta in Nayarit IAM squinted with the area muy Buen video like your smile

  26. Olimpia Garcia says:

    Grasas presiona por visitar México 🌻🌻🌵🕊 je sus te ama❤️❤️❤️❤️❤️

  27. elimonjal says:

    Great video, you guys are funny. thats my home state, but over the mountains. hello from San Diego, 5 minutes from Tijuana. great food there. home of the Paella festival

  28. Aracely74 says:

    The Food of My Country 🇲🇽 is Delicious ,Thanks for Sharing!!! ❤️

  29. Isai Cervantes says:

    I love that you greeted that cats in spanish XD

  30. El hermoso says:

    Hermosa

  31. Cheo Albarran says:

    Bonito lo que ase👍🏾soy de Acapulco 🌊🌊mexico

  32. Marc Duchamp says:

    Absolutely love Mexican food in México, something about how they cook and the use of genuine ingredients

  33. Venancio Bernabe says:

    Eileen aldis tu sonrisa contagia mucha alegría gracias por visitar mi México querido y diviértete mucho que estás en tu casa México

  34. jaime pineda says:

    Eillen beatiful

  35. Ramiro Barajas says:

    Hey Eileen how u guys doing I love ur videos I’m from Mexico but I leave in Sacramento California you guys need to go to Guanajuato Mexico y’all love it is so nice,so beautiful you guy really need to go I recommend it you guys would have so much fun👍🏻👍🏻👍🏻

  36. ckm ckm494 says:

    Yummy yummy yummy 👍👍👍

  37. freskyyo aguirre says:

    Thanks 4 show us the típical MEXICAN food …that's my MEXICO…….BEST regards from JALISCO

  38. Cesar Garcia says:

    Amazing video colourful mix of mexican food. Congratulations I am proud of my culture.

  39. Meredy Mercado says:

    julio doesnt know shit. the ladies there do the cooking.

  40. Gina Friend says:

    Great videography in the food market and in cooking!! What a wonderful experience!! 🍸cheers 🍋!!

  41. Daniel Acosta says:

    Eileen your laugh is…. ADORABLE!!!! For a Mexican like me, your video is so CHULO!!! Thanks.

  42. Alexander Junior says:

    This video its amazing!

  43. octaviano zepeda says:

    Me gusta mucho este video, y lo feliz que son al hacer su propia tortilla, saludos desde Miami

  44. caros reyes Guzmán says:

    De seguro vendía tacos de camarón o algún producto de mar por eso decía tacos de viagra ya qué hay mariscos que son afrodisiaco saludos

  45. Salvador Canchola says:

    Nice video amigos congratulations

  46. Gonzalo Lara says:

    Tacos hummm

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