MAIZAJO, MOLINO Y TORTILLERÍA ADDRESS: Soledad 556, El Jaguey, Azcapotzalco, 02519 Mexico City, CDMX, Mexico INTERVIEWEES: Santiago and Daniella ???????? BLUE TORTILLA: Pour water into the pot and bring it to a boil. Add lime when the pot is boiling. Add the corn and let it continue to boil for 30-40 minutes. Afterwards, grind the corn in the machine and knead it by hand until you obtain a dough. Place the dough in the next machine that kneads it and flips the tortilla three times. The machine flattens it and heats it. ???? PRICE: $2.25 USD / 45 pesos per kilo GORDITAS Y CARNITAS ZACAZONAPAN ADDRESS: Circuito Interior Avenida Río Churubusco 135, Gral Anaya, Benito Juárez, 03330 Mexico City, CDMX, Mexico INTERVIEWEE: Iván ???????? GORDITAS CON TROMPO: In a large pot, add water and raw meat with lard, spices, garlic, and salt. Let it cook for 2.5 hours. Gorditas: Knead the dough and form a ball. Fill with ground pork rinds and flatten. Place on the grill and flip until golden brown on both sides. Cut in the center and fill with meat. Garnish with herbs and onion, and serve with green sauce, red sauce, and lemon. ???????? GORDITAS WITH MAIZE: In a large pot, add water and raw meat with lard, spices, garlic, and salt. Let it cook for 2.5 hours. Gorditas: Knead the dough and form a ball. Fill with ground pork rinds and flatten it. Place on the grill and turn until golden on both sides. Cut in the center and fill with meat. Garnish with herbs and onion, and serve with green sauce, red sauce, and lemon. ???????? GORDITAS WITH RIBS: In a large pot, add water and raw meat with lard, spices, garlic, and salt. Let it cook for 2.5 hours. Gorditas: Knead the dough and form a ball. Fill with ground pork rinds and flatten it. Place on the grill and turn until golden on both sides. Cut in the center and fill with meat. Garnish with herbs and onion, and serve with green sauce, red sauce, and lemon. ???? PRICE: $1.25 USD / 25 pesos each KARRUBIS CARNITAS ADDRESS: INTERVIEWEE: Rubén TAMALLI ADDRESS: Av. Cuauhtémoc 1371, Santa Cruz Atoyac, 03310, Mexico City, CDMX, Mexico INTERVIEWEE: Oscar ???????? TAMAL ROSITA: In a mixer, add butter. Add sugar, baking powder, food coloring, and shortening. Add corn flour and water. Keep mixing until a sticky dough forms. Pour the dough into a tray and take it to the assembly line. Open the corn husks, place the dough, add raisins, and fold to close. Place tamales on the steam tray and then in the steamer. ???? PRICE: 32 pesos / $1.56 USD #BestEverMexicoTour #BestEverFoodReviewShow ???? ABOUT BEFRS: Hi, I'm Sonny! I'm from the United States, 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 searching for and documenting the most unique food each country has to offer. If you see any food-related mistakes in my videos, feel free to politely let me know in the comments. I'm a big fan of trying different and interesting foods in each country. My show is made from a western point of view, but more importantly, from my point of view. It's not meant to offend any person or culture. Selected tracks via Audio Network