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1. ANASTASIA’S HOME
ADDRESS: Mlipa Alta
INTERVIEWEE: Anastasia

🇲🇽 FAVA BEANS, NOPALE AND EPAZOTE SALAD: Slice the cactus in small pieces. Grill the fava beans on the stove. In a pot, add boiled water, Fava beans, salt and epazote stems. When boiling, use a spoon to scoop out the impurities floating at the top. When ready, serve in a bowl and enjoy.

🇲🇽 NOPALE SOPE WITH BEEF AND CHEESE: Tortilla making - flatten the dough made with nopal dough in the tortilla press then place on the grill to make the tortilla. Make multiple halfway cuts in the cactus. On a hot grill, place the cactus down. Add beef on the grill. Season the beef with salt. Add salt on the cactus. Add more oil. Flip the beef and cactus. Add cheese on beef.

🇲🇽 NOPALE WATER: Add chopped cactus to blender, then pineapple, then sugar, then water and blend.
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2. CARAJILLO
ADDRESS: Av. Pdte. Masaryk 20, Polanco, Polanco V Secc, Miguel Hidalgo, 11580 Ciudad de México, CDMX, México
WEBSITE: http://carajillomx.com/
INTERVIEWEE: Chef Arroyo

🇲🇽 GRILLED NOPAL TACO MADE WITH THINLY SLICED RIB EYE, REFRIED BEANS, THIN CHEESE CRUST, CARAMELIZED ONIONS AND ANT EGGS: place olive oil on cactus and sprinkle rock sea salt. Place it on the grill. Flip the cactus until ready. Take a small bowl and cut a circle into the cactus. Add the black beans and mozzarella cheese on top of the cactus. Place it face down on the grill. Add ribeye steak on the grill. Flip continuously until golden brown. Place the cactus down on a chopping board. Add beef on top. Add the ant eggs on the grill. Add the caramelized onions on the grill. Add the grilled ant eggs onto cactus base, then caramelized onions, then a slice of avocado.

🇲🇽 CAPRESE SALAD WITH NOPAL: Take the cactuses and cut circles into it. Add lime and squeeze it onto the cactus. Mix it around with your fingers. Cut tomatoes into slices and put it to the side. Shred Oaxacan cheese. Cut another lime and place to the side. Sprinkle salt on tomatoes as well as lime juice. | Plating: place tomato on plate, then cactus, then tomatoes and repeat until plate is full. Add Oaxacan cheese in the center of the plate. Pour a little pesto sauce over the plate. Add pumpkin seeds on top. Add cilantro sprouts and leaves.

🇲🇽 CORN BREAD WITH NOPAL JELLY & PRICKLY PEAR ICE CREAM: Dice boiled cactus. In a hot pan, add sugar to caramelize. Add reduction of goat milk with sugar and diced nopales and mix. Add water to ensure it doesn’t stick to the pan and burn. Mix. Turn off the fire. | Plating: Add cornbread, then Nopale syrup/jelly. Add caramelized popcorn. Add flowers. Add crumbled cookies. Add a scoop of tuna fruit ice cream.

#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 » Ngoc Le Hong
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn

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