@@TriloByte101 creeps? nah it's just over the top artificial. he clearly barely understands english so he laughs every time mike says something to not seem awkward. doesn't work that well tho
Been to Mexico 12 times. Everybody every single time has been so incredibly friendly and welcoming. Every bite of food has been perfection. There's a reason a keep going back!
I live in Mexico. As a gringo who has been here for about 15 years I still can't get enough of the food. There is always something new to try, and the people are awesome. If you've never been to Mexico you gotta come and explore. It's safe, don't believe all the stuff you see in the news in the US. This is an awesome country.
Mike Stone after watching Ray's video and some other I am a believer and would like to visit Mexico and enjoy the food and culture. Since you have lived for so long do you have any tour guides in mind or do you offer that option?
Thank you mike for showing so much respect and love, WE HOPE YOU CAN GO AROUND ALL STATES IN MEXICO because every state is like a new country with new flavors and traditions🇲🇽👏🏻
Agree! He had a torta ahogada from Morelia, but we all know that the best tortas ahogadas are in Jalisco!! And Yucatan!!! And Oaxaca!!! And Sinaloa!!! and...
Verónica, me acordé de la deliciosa pizza Italiana, acá tenemos versiones de pizza que han destrozado a la auténtica, pero es buena, busca pizzas el perro negro y verás de lo que hablo
Come to my house we have pozole every thursday. Like Guerrero people say "Jueves Pozolero" pozole on thursday night. Forget taco tuesday. I look forward to thursdays.
Fun fact about the tortilla factory's name, "Nixtamal" comes from the term "nixtamalizado", which is a process the mesoamerican indigenous pre-hispanic populace developed to preserve the corn and it's by-products. This process consists of cooking the harvested corn kernels in water with quicklime. Once they cooked it for some time, it was let to rest in very low heat until the next day, when it was usually processed into tortillas or stored after being grounded for future use. Little did they know that this process also increases drastically the available nutrients in corn. Today day, all arround the world, corn is subjected to this process ... que viva Mexico carajo! Con cariño desde Colombia!
My Native American (Iroquois ) father actually does something very similar to prepare/treat the corn we use for our traditional Corn Soup! He uses a very special kind of ash that contains lye and kinda rinses/sifts the corn through it to prepare it.
@@greyeaglem Yup! "Nextamalli" is the Nahuatl word for "hominy" and "nixtamalizado" is the word for process for making it. The english word for the process is actually nixtamalization!
Mike, I am super happy that you are enjoying Mexican food 😊. I love sharing your videos with my family, specially because we've been to some of these parts you are visiting. Thank you so much for your videos 🙏
I'm watching this on an empty stomach, not a good idea lol 😂, everything looked delicious, but I really want to try that sopa . I need to visit Mexico and try the authentic food , it looks amazing😊👌🏽.
I'm watching this after the Disney world visit. And it's amazingly horrendous to see that he paid so much for meh quality food at Disney, yet he goes to Mexico and pays $2 for a sandwich that blew his socks off.
Before quarantine I visited my friends in mexico every few months since they live in Hermosillo, Sonora, and you could eat for a month with at most 300 usd (snacks included)
When food is made by experienced, loving cooks- it makes you smile. I'm glad you were well fed! Thank you for all you do for us! Take care always, Bonnie
April Gabriel Rodriguez I just got my ingredients to make posole I'll give you my number you bring that the stars and the lemons you cut up a cabbage well I serve our bowl of food watch an episode of The Simpsons let's smoke a bowl of weed and then a bowl of pozole for the munchies
Oh Mikey how awesome!! I have really enjoyed watching you in Mexico! I could never eat there. My mouth couldn't handle all that spice. I wish it could. But watching you.. Makes me happy inside. I always watch you're blogs.
Angie Mireles I would love for you to make me some Mexican food I will never tell you know Angie I can't get enough of you buy you baby doll goodnight I love you
Born and raised in California, we eat mexi (as we call it) at LEAST twice a week, it not more. I CANNOT get enough of it. The best dishes and ingredients on earth.
I love the exchange at the beginning. Mikey is always so grateful when people show him their culture and his guide was so happy to try something new from mikey. 💕 it just makes my heart so happy.
La Rita de la garnacha. I love him. I love Mexican food and Mexicans are the hardest working and sweetest people I know. Kudos to my Mexicans. Blessings.
I never comment but common! Two of my favorite RU-vidrs, Mike and Lalo!! TOGETHER!🤯😍 Best of both worlds English and Spanish❤️ Sueño echo realidad. Mi Lalo con Mike!
That was a good choice you would never regret trying Mexican food which is amazing tho I envy you my friend can't believe you get paid just by enjoying nice food around the world thumbs up
Glad you collab'd with La Ruta de la Garnacha as a food guide. He knows the local food, describes and appreciates it with honesty and love of good food. There is a reason why he has 1.2M subscribers on his channel. Mexico has great food, history and culture, and wonderful people.
Mexican ppl are the best ppl. I can't wait to go to Mexico my family came to America long ago from Mexico and I cant wait to see where my family came from.
Chimichuri is not Mexican. I think he refers to Chile oil. Idk if it’s common in other parts of Mexico but in Michoacán we always serve Chile oil on the side when we serve Posole & pretty much everything else. It tastes really good! It’s a game changer.
My cousin used to have a Tortilleria, and I would get one off the machine and put salt on it, it was the best tasting tortilla, that's one of the best memories I have as a child.
Haven't been to Mexico City yet but we have been up and down the west coast. Love Mexico and the Mexican people! Boca Tomatlan in Feb, home away from home.
@@DrePeezy415 where in the bay can I get this? Do you know any places... not that light brown mole but that beautiful deep chocolate brown mole. I have not found that yet. I literally have to plan a trip to Mexico to casa de mole to have the closest. That's a 10 hours drive.
Everything down in Mexico just simply tastes 10x better, more genuine, more fresh and organic. If you've never been to Mexico expect everything to be seasoned with Chile and limon! So glad you are loving the food down there enough that it makes you feel at home
Mike, Mike, Mike!!! You can make these tacos at home, and best of all, you can fill tacos with EVERYTHING!!! I’m glad you did a video with Mexican food! There’s also much more. This is a great video!! Thank You So Much For Sharing!!! 😊👍🌻
I’m a big follower of Lalo and when I saw your Mexico series I was hoping you two would meet.. this guy literally planned my CDMX trip and I was not disappointed. I hope you liked our culture and food.
Love watching your tour through Mexico! Tasting new and interesting foods is one of the best parts of travelling and your videos always make me excited for my next adventure!
