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.
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