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1. MAIZAJO, MOLINO Y TORTILLERIA
ADDRESS: Soledad 556, El Jaguey, Azcapotzalco, 02519 Ciudad de México, CDMX, Mexico
Interviewee: Santiago and Daniella

??BLUE TORTILLA: Pour water into the pot and put it to boil. Add limestone when the pot is boiling. Add corn and allow it to continue boiling for 30-40 minutes. After, grind the corn in the machine and hand knead into a dough. Add to the next machine which kneads it and flips the tortilla three times. It flattens it and heats it.

? PRICE: $2.25 USD / 45 pesos for one kilo
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2. GORDITAS Y CARNITAS ZACAZONAPAN
ADDRESS: Cto Interior Avenida Río Churubusco 135, Gral Anaya, Benito Juárez, 03330 Ciudad de México, CDMX, Mexico
INTERVIEWEE: Ivan

?? GORDITAS CON TROMPO: In a huge pot, add water and raw meat with lard, spices, garlic and salt. Allow it to cook for 2.5hrs. | Gorditas: Knead dough and round into a ball. Stuff with ground chicharrón (fried pork belly/rind) and then flatten. Place on grill and flip until golden brown on both sides. Cut the center and stuff meat inside. Top with herbs and onions and serve. Serve with salsa verde (green salsa), salsa rojo (red salsa) and lime.

?? GORDITAS CON MACIZA: In a huge pot, add water and raw meat with lard, spices, garlic and salt. Allow it to cook for 2.5hrs. | Gorditas: Knead dough and round into a ball. Stuff with ground chicharrón (fried pork belly/rind) and then flatten. Place on grill and flip until golden brown on both sides. Cut the center and stuff meat inside. Top with herbs and onions and serve. Serve with salsa verde (green salsa), salsa rojo (red salsa) and lime.

?? GORDITAS CON COSTILLA: In a huge pot, add water and raw meat with lard, spices, garlic and salt. Allow it to cook for 2.5hrs. | Gorditas: Knead dough and round into a ball. Stuff with ground chicharrón (fried pork belly/rind) and then flatten. Place on grill and flip until golden brown on both sides. Cut the center and stuff meat inside. Top with herbs and onions and serve. Serve with salsa verde (green salsa), salsa rojo (red salsa) and lime.

? PRICE: $1.25 or 25 pesos each
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3. KARRUBIS CARNITAS
ADDRESS:
INTERVIEWEE: Ruben
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4. TAMALLI
ADDRESS: Av. Cuauhtémoc 1371, Santa Cruz Atoyac, 03310, Ciudad de México, CDMX
INTERVIEWEE: Oscar

?? TAMAL ROSITA: In a mixer, add butter. Add sugar. Add baking powder, food colouring and lard. Add corn flour. Add water. Continue mixing until it becomes a sticky dough. Pour the dough into a tray and take it to the assembly line. Open the corn husks and add the dough, then add raisins and fold them closed. Add to the steaming tray and then add to the steamer.

? PRICE: 32 pesos / $1.56 USD

#BestEverMexicoTour #BestEverFoodReviewShow
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? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US 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, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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? CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
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