1. ANASTASIA'S HOUSE ADDRESS: Mlipa Alta INTERVIEWEE: Anastasia ???????? BEAN, NOPAL, AND EPAZOTE SALAD: Cut the nopal into small pieces. Roast the beans over the fire. In a pot, add boiled water, beans, salt, and epazote stems. When boiling, use a spoon to scoop out any impurities floating on top. When ready, serve in a bowl and enjoy. ???????? NOPAL SOUP WITH BEEF AND CHEESE: Making the tortilla - flatten the dough made with the nopal dough in the tortilla press and then place on the grill to make the tortilla. Make several cuts in half on the nopal. On the hot grill, place the nopal side down. Add the grilled meat. Season the meat with salt. Add salt on the nopal. Add more oil. Flip the meat and cactus. Add cheese over the meat. ???????? NOPAL WATER: Add the chopped cactus to the blender, then the pineapple, then the sugar, then the water and blend. - - - - - - - - - - - - - - - - - 2. CARAJILLO ADDRESS: Av. Pdte. Masaryk 20, Polanco, Polanco V Secc, Miguel Hidalgo, 11580 Mexico City, CDMX, Mexico WEBSITE: http://carajillomx.com/ INTERVIEWEE: Chef Arroyo ???????? GRILLED NOPAL TACO MADE WITH FINELY SLICED CROW'S EYE, REFRIGERATED BEANS, FINE CHEESE CRUST, CARAMELIZED ONION, AND ANT HOME EGGS: Drizzle olive oil over the cactus and sprinkle with rock sea salt. Place on grill. Turn cactus until done. Take a small bowl and cut a circle in cactus. Add black beans and mozzarella cheese on top of cactus. Place face down on grill. Add ribeye steak on grill. Turn continuously until browned. Place cactus side down on a cutting board. Add meat on top. Add grilled ant eggs. Add grilled caramelized onions. Add grilled ant eggs on top of cactus base, then caramelized onions, and lastly a slice of avocado. ???????? CAPRESE SALAD WITH NOPAL: Take cactus and cut into circles. Add lime and squeeze over cactus. Mix with fingers. Slice tomatoes and set aside. Grate Oaxaca cheese. Slice another lime and set aside. Sprinkle salt over the tomatoes, as well as the lime juice. Plating: Place the tomato on the plate, then the cactus, then the tomatoes and repeat until the plate is full. Add the Oaxacan cheese in the center of the plate. Pour a little pesto sauce over the plate. Add pumpkin seeds on top. Add sprouts and cilantro leaves. ???????? CORN BREAD WITH NOPAL JELLY AND TUNA ICE CREAM: Cut the cactus into cubes. In a hot pan, add sugar to caramelize. Add the goat's milk reduction with sugar and the diced cactus and mix. Add water so it doesn't stick to the pan and burn. Mix. Turn off the heat. Plating: Add the corn bread, then the cactus syrup/gelatin. Add the caramelized popcorn. Add flowers. Add crumbled cookies. Add a scoop of tuna ice cream and fruit. #TheBestMexicoTour #TheBestCultureShow - - - - - - - - - - - - - - - - - - ???? ABOUT EMSDC: Hi, I'm Sonny. I'm an American, 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, seeking out and documenting the most special food each country has to offer. If you see any mistakes in my videos, please feel free to politely tell me in the comments. I'm a big fan of trying different and interesting foods in each country. My show is from a western point of view, but the most important thing is MY point of view. I don't mean to offend any person or culture. Curated tracks via Audio Network For business inquiries: [email protected]