Hello from Puerto Vallarta.
I am hungry, I hope that you are too,
because in this video we are doing a taco tour.
Two words that are very good together.
I don't really know what to expect, to be totally honest.
I was told to be here at a certain time
with an empty stomach, which I have done.
So all I know is that we're going to eat a lot of tacos starting right now.
The first one was really good.
It was a fish taco which is one of my favourites
and it was Mahi-mahi, which was the day's catch,
and they marinated it in lime and orange
and then it had this nice crunchy breading on the outside
and on top I put salsa
and this mixture of carrots and lettuce, avocado sauce, and of course some lime.
It was really good.
So now we're headed to taco stop number two.
This is taco stop number two.
Looks like this and it's a tostada and they make the tostadas here on the grill.
They press them and then put them on the grill so they're nice and fresh.
And it's called a volcan like volcano
because when you put the tomato salsa on top, it's like red flames from a volcano.
Except then I kind of put some avocado sauce on, which, kind of defeats the volcano a little bit.
But it also has beans and carne asada, which is grilled steak.
And it's got chopped onion and cilantro
and then I got some cooling radishes on the side because I'm a bit of a spice baby
so I figured that would come in handy.
Looks a little messy to eat.
Let's go for it.
Do it!
Oh boy!
Looks challenging to eat.
Mmhmm.
Oh it's good.
There's a lot of flavours.
Mmm!
I actually don't normally like tostada as much as tacos.
This is really good.
And I have a feeling it's because it's so so fresh.
Finish with some radish.
¡Muchas gracias!
¡Adios!
Bye bye!
Taco stop number three is a very steamy cart.
I think the guy must be getting a facial as he works.
It's a third generation taco cart.
And they're doing simple tacos made all with beef cheek
and then some just onions and cilantro and then there are two types of sauces.
One is a little spicier than the other
and of course, a squeeze of lime.
So...beef cheek taco.
Here we go.
If it's three generations, I think it's going to be good.
Ooh it's hot!
That was good timing!
Yeah!
It's like a light bulb went off.
Wait, was that your stomach?
Yes!
It's very very tender.
The meat is super...
...it's very tender.
It's like shut up, just eat your damn taco!
I drenched mine in lime so that's pretty much all I can taste.
This cart where we just had the beef cheek taco -
they not only sell the beef cheek but they also sell tongue and eyeball.
And the eyeball taco is what they're known for and it's the one that goes first.
It's the most popular.
Una Reese's por favor.
Claro.
Could I have the cherry one, please?
Cherry?
Yes.
This one.
¡Gracias!
Okay.
We just went to Vallarta Chocolate Factory.
We're going to do this while we're walking 'cause this is after all, a walking tour.
So, we each got to try...
It's a 'walk and choc'.
A 'walk and choc'?
This was breaking up the tacos a little bit.
Stop number four is a chocolate stop.
Mmm!
So I went for a dark chocolate-covered cherry.
And Marc went for Reese.
Reese!
Classic.
As always.
That's kind of what you always get.
My thang.
So we're going to not get hit by a car.
We're going to dodge traffic here.
Would it be worth it for chocolate?
Maybe.
The answer is heck yes.
Depends how good the chocolate is, am I right?
Yeah.
K.
Try mine.
This is Reese.
I'm going to eat mine by the stem.
Mmm!
Oh that is so good!
Mmm!
The milk chocolate is so creamy!
Ohh!
Mine's good too!
Mmm!
It took that long for it to kick in.
Mmm!
Yeah you can tell that's good chocolate.
Yup.
Ooh!
Mmm!
The peanut butter is so creamy too.
Very rich.
Mmm!
Good stop number four!
What do you say we get some pulque?
Yeah. Stop number five.
Yeah.
Another non-taco.
This is for pulque, which I've never had.
No.
I keep hearing about...I see it everywhere.
-Yeah. But I've never tried it myself so...
Let's do it.
The pulque was really good.
It had a very like gentle kind of mellow taste.
And you're meant to sip it, not drink it like a shot.
And it reminded me of apple cider vinegar or kombucha.
So if you like either of those things, I think you would like pulque.
And the mezcal...woooooo!
That was really too strong for me.
Not the kind of thing that I enjoy at all.
However, it's a really popular thing to drink in Mexico, obviously.
So it was neat to try two different things for the first time.
And now the tour continues so -
we'll see what we're going to try next.
I have honestly lost track at this point of what stop this is so
you guys honestly probably have a better idea of how many things we've tried at this point.
This is the al pastor taco, which is one of my favourites.
And I just found this out on the tour.
The pineapple that they put at the top, that kind of seeps down with all the juices,
that started in Mexico City.
So that's something I didn't know.
And there's a salsa here, which is like a sweet salsa
that our guide said is a must-try so we both got that.
By the way, I call this like the taco turn.
When you turn your face like that.
So taco turn time.
Oh!
Good but a little spicy!
Oh my god!
Yeah.
It's a little too spicy for baby me.
Cucumber.
Oh god!
Really good though.
Really good.
But I need to cool my mouth down.
I wish I didn't have this problem.
You ate that in three bites.
Three bites.
Uno, dos, tres.
I like it, obviously.
Next taco is marlin fish taco
with slices of lettuce and then a creamy kind of chipotle sauce, which looks really good.
There are salsas I can add but I just want to try it like this first.
Taco turn.
Mmm!
Wow.
I would never know that that's marlin when I'm looking at it
but you can definitely taste the fishy aftertaste.
In a good way.
And the creamy chipotle sauce is really good.
And not too spicy for me.
Mmm!
I love this tour because I would never...
I don't know about never but I probably would be less likely to order a marlin taco.
Now I get to try it.
This is the last stop on the tour.
Of course we are ending with dessert, which in this case is churros.
Classic Mexican sweet.
And this stand has been making churros the same way for two generations,
which is a very good sign that we're going to enjoy this.
And the way that they make it is special so it's kind of crispy on the outside
but still fresh on the inside.
And after the churros, which looks like this...
so beautiful and golden has been fried in the oil,
they lift it out, cut it up and then it gets sort of rolled in a blend of cinnamon and sugar.
Just a light dusting.
Just a light dusting of sugar!
As if you'd want more that that.
And it smells like heaven and it's still warm in my hand.
And if they've been doing this for two generations, I have a feeling they know what they're doing.
Oh my god!
Woo!
I feel like I should be praying!
Oh that's good!
Oh my god!
Mmm!
You know what?
This is crunchier than other churros that I've had.
But it most certainly is soft on the inside.
And the fact that it's still warm,
I mean it's so fresh you just, there's nothing like that.
That's officially the end of the taco tour, which ended up being a whole lot more than tacos.
Pulque and mezcal and churros and chocolate,
which is really cool.
I think my favourite part of doing a tour like this
is just trying things that I wouldn't normally order maybe
or even know that I should try.
So I really liked trying all the new things.
Leave a comment down below.
Tell me what you would've most liked to try.
If it was the pulque or maybe the marlin taco or something like that.
And if you haven't already,
don't forget to subscribe to the channel for lots more travel adventures and food.
And if you liked this video, give it a like and we'll see you in our next one.
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