1. TACOS DON JAIME Interviewed: Jaime Jasso Gonzales ????TACOS WITH REFRIGERATED BEANS: Make the taco filling with 1/2 kilo of cooked black beans, a cup of chicken broth, 3 tablespoons of lard, 1/2 onion, 1 sprig of epazote, and salt. Chop the onion. In a pot, sweat the onions and add the beans and then the chicken broth. Mix with salt and epazote. Assembly: Cover the tortilla with the pork rind fat, then add the fillings, close the tortilla, and then add the onion and hot oil on top. ????POTATO TACOS: Cover the tortilla with pork rind fat, then add fillings, close the tortilla, and then add onion and hot oil on top. ????PRICE: 7 pesos / 0.34 cents per taco - - - - - - - - - - - - - - - - - - 2. MARISCOS LOS PAISAS ADDRESS: Mercado de Jamaica INTERVIEWEE: Chef Daniel Silva WEBSITE: https://mariscoselpaisa.negocio.site/ ????PULPO AL PASTOR: Make Pulpo in Al Pastor Sauce. Assemble: Start at the top of a pineapple: add octopus. Add a pineapple. Add a octopus. Add pineapple. Add octopus and repeat process until full. Char octopus. Cut off tentacles and place on a flat grill. Add tortillas. When crispy, use the tortilla to scoop out octopus. Add pineapples. Add onions. Add guacamole and squeeze a lime over the top. ????PRICE: $8.50 per plate - - - - - - - - - - - - - - - - - - 3. COLMILLO - MASARYK ADDRESS: Esquina, Aristóteles 124, Polanco, Miguel Hidalgo, 11560 Mexico City, CDMX INTERVIEWEE: Chef Javier Valenzuela WEBSITE: https://colmillo.mx/ ????BLACK CARNE TROMPO: Place the onions in the oven to blacken them. When they are blackened, take them out and mash them in a mortar. Reserve the lemon pepper, pariente) and the seasoning juice. Season the beef with pariente, lemon pepper, and the seasoning juice. Add the onion ash. Mix everything together. Add more meat on top of the tray and repeat the seasoning process. Add the blackened meat to the trompo. Grill for 20 minutes. Add meat to plate. Serve with cilantro, onion, and lime. Sauces: green and red salsa. ????CONFITTED GOAT TACOS: Take goat and chop it into large pieces. In a pot filled with lard, add the goat pieces. Cook for 6 hours, then take out the meat and shred it. Take the shredded goat meat and add it to the grill. Place the tortillas and spread them with the Peruvian refried bean sauce. Add butter to the grill. Flip them until they are ready. Add avocados on top of the tacos. Add special sauce made with Fresadilla tomato sauce and roasted three chiles. Prepare the garnish with Fresadilla tomato, olive oil, parsley and assemble on top of the tacos. ????BURNED STEAK TACO WITH MARROW: Add asadero cheese on the grill. Add the corn tortilla. Flip. Add the beef fillet and season with salt. Add dark sauce and white sauce. Squeeze lime on top. Flip. Add the meat on top of the tortilla. Add cilantro. Add tempura fried parsley. Add piquín sauce. ????PRICE: $113 USD for all dishes. #ElMejorTourMexico #ElMejorShowDeLaCultura