I took a $200 cooking class in Mexico City, here's what I learned.

► Support my work on Patreon: / ethanc
► Cooking class I took: www.casajacara...
As someone who loves to eat and learn about cooking, I splurged in the best way possible. A cooking class at Casa Jacaranda in Mexico City
$200 is a lot of money, the amount of knowledge I learned, food I ate, and an overall just really enjoyable day, it's money well spent for what I love doing and it's experience that I want to share with all of you, so I'm going to cover the cool things that I learned
To give you a rough overview of the day, we started with a tour of mercado de medillin where we met various vendors and learned about ingredients, next we stopped at a local tortilleria, before heading to casa Jacaranda to prepare our meal of tamales, manchamanteles, tortillas and sopes.
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MISC. DETAILS
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #CDMX
Research Sources:
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

[@BrandonCastillo-yt2iv]

That was a great day for 180 dollars

[@EthanChlebowski]

I completely agree.

[@ieroine]

to me is quite expensive tbh but hey I’m Mexican and I can walk around and ask my grandma about those things so it’s free

[@titchyASSASSIN]

@@ieroine let me just go to my Mexican grandma that I don't have

[@ieroine]

@@titchyASSASSIN you can always visit someone’s else grandma they’re very friendly and love to talk about their life

[@ericktellez7632]

@@titchyASSASSIN Hahahahahaha damn that made me laugh

[@etherdog]

Your enthusiasm is infectious, Ethan! Looking forward to seeing some of the recipes and techniques you learned.

[@EthanChlebowski]

Thanks John! I'm filming some new videos this week (poblano con queso tacos, nopales escabeche, authentic enchiladas) Can't wait to share them!

[@ClumsyCaTmeow]

So it started at 10am in the market and ended with a rooftop dinner... that amazing experience far outweighs a truckload of touristy souvenirs. Awesome video, stay safe and keep uploading videos so I continue living vicariously through them.

[@EthanChlebowski]

Yep! About 10:00 am to 5:00 pm in total. A full day of learning, eating and cooking food is exactly what I love to do. You are spot on. I'm cramming in a bunch of filming this week with some recipes I'm excited to share. More on the way.

[@rx65m]

@@EthanChlebowski I would like to tell you that most of your pronunciation in Spanish is great! I really appreciate your effort to do it correctly. Allow me please to make you a very kind suggestion about Mercado Medellín, which name is the same as the beautiful Colombian city: Medellín (Spanish pronunciation: [meðeˈʝin] or [meðeˈʎin]). The Spanish letter Elle (Ll) do really sounds. Very similar, almost the same to the sound of the G in Gym. Thank you for so lovely video about your fantastic cooking class.

[@inglewood826]

as a half mexican, it really brings happiness to my heart that u got to learn all these recipes. im mexican(dad) and salvadorian(mom). My mom had to learn how to make mexican food for my dad but she isnt a good teacher, shes not good at explaining things so everything ive learned about cooking is from youtube. im 24, i cook for my bf & sometimes family. Still need alot of learning to do but its so fun to experiment and try new things. I think its so cool u got to learn and have such a good day. Food connects us to all people, makes us love eachother and care for one another. god bless u always

[@joshdelreal626]

So cool to see how it’s done traditionally in that area of Mexico. Can’t wait to see you make some more videos of what you’ve learned! My wife uses a lot of dry chiles when making salsa, sauces and pozole etc. definitely a game changer from just using normal jalapeños and serrano chiles.

[@EthanChlebowski]

Glad you enjoyed. Finished filming up some videos today, so more on the way this week. Dried chiles are definitely a big step up towards making better food IMO!

[@TheKad33]

$196 Mexican cuisine cooking course - “A ton of money to be spending” $140 Patagonia Sweater Jacket - “There’s a small draft in this room” 😂

[@b.o.4469]

Completely different things though.

[@Pterygotus]

After recently spending a couple months in Mexico you helped clarify some things I was wondering about. The price seems a little high for a one day class in Mexico, but it certainly looked like a great experience!

[@elviejodelmar2795]

*Just a bit of historical background from 30 years in Mexico with a Mexican wife and family. Every neighborhood has -- and pretty much still has -- a tortillería. All of the neighborhood women would gather there every day to buy fresh tortillas for the lunch meal (comida) which is eaten around 3 p.m. Papa would come home from work and the kds would be out of school by then and the family would eat together. Papa would then go back to work at around 5 p.m. and come home 7 or 8 ish for supper or cena -- where the family would have a light meal together. There was also a molino -- or mill -- in about every neighborhood because there weren't food processors in every house. Women would gather all of the ingredients for mole and take it to the mill to be ground. They would then take it home, add the stock and produce the mole.

[@MikeKocal]

I was fortunate to have taken the same class on my first day in CDMX and was so grateful to have had the experience. I learned so much and was able to visit several of the suggested restaurants there. I had so much fun and met great people. I recommend it as well. I actually would like to take the class again someday.

[@AerysBat]

Regarding nixtamalization, I think that it is necessary to prepare any tortilla, and isn't just something optional. Your guide may have saying that only 30% of tortillerias make their own nixtamalized corn, and the rest purchase prepared masa flour.

[@markiangooley]

Here in Florida it’s all masa or ready-made tortillas, and the masa is all nixtamalized as far as I know.

[@AerysBat]

@@markiangooley I learned non-nixtamalized flour is used to make arepas (eg Goya's "masarepa" flour) and the use of untreated flour is why arepas have a much milder more neutral flavor compared to the strong nutty flavor of tortillas

[@jadejaguar69]

I'm so happy for you dude. That money was well spent I could tell

[@pyyrr]

Ay U catching up too?

[@kilianstarzengruber6835]

I connect that music way too much with Babish... OOF

[@crunkky8736]

Lmao same. Caught me off guard

[@josephmartelmusic]

@@crunkky8736 Same haha

[@mihirb867]

its just music

[@mario14th]

Homie uses babish and wissemen music

[@hurhurhurhurhruhrurh]

@@mario14th it’s the generic copy right free music they all use

[@es2056]

I look back at all that my mother taught me about Mexican cooking and I figure it is worth tens of thousands of dollars. You got a bargain sir.

[@victorramirez9986]

Ethan, I love your enthusiasm and curiosity for food. I share your passion for Mexican culture and appreciate all of your practical tips. I have been making tamales for over 30 years and can agree that there is nothing more simple and basic to Mexican cuisine. It is a grail food and l am still searching. Thank you for your videos.

[@hoodyk7342]

Nixtamalization was used by the ancient Aztecs, it was one of the only ways to make corn have nutritional value and they would have starved to death without the process, very interesting and important part of history!

[@maxkill1231]

thank God for inventing mexico and it's food, great video man 👍🇲🇽🔥

[@clintonjones955]

Good Job, ETHAN ...when I was down there (1970s Querno-Vaco and Tula) I learned that Mexico City was an island that is sinking over a foot a year and that the Aztecs name translated into 'Mexicas' ...the 'round faced' people are MAYAN ...I wanted to go see the 'Nasca-Lines' in Peru but got stuck taking a boat North The pyramids at TULA are a testament to the TOLTEXs ...an ancient tribe over 20,000 years old (pre-Columbian) I carried the Spanish book "EL CAMINO REAL' with me down the Pan American Highway with my girlfriend for almost a year (hitchhiking) and came back with more money than I left with (Tucson, AZ) The people are beautiful and endearing beyond any necessity You have all of my admiration that you could film and share your experience

[@santana898989]

I love taking cooking classes. I've taken them in Thailand and Colombia, but since Mexican food is my favorite, I would love to have gone where you went. Thanks for this. I hope to see more. Cheers.

[@ezequielruiz4392]

I just had tamales before this and you’re right, I don’t know who would want a dry tamal (the ones I had were pretty dry) Edit: Although, I’m not sure if I would automatically like it better than a dry one because that’s what I’m used to.

[@EthanChlebowski]

I've had some dry ones with minimal sauce and it's just not the same for me. I like the moistness and the flavor from that sauce!

[@KenNakajima07]

Thanks for showcasing mexican true cuisine! Gracias!!! BTW you've nailed down the pronunciation of everything even tamal, ending in L as it should!!!

[@jonathanjones5617]

Hey Ethan, great summary of the day! Thanks for reminding me of some things & good hanging out with you. JJ

[@EthanChlebowski]

Glad you enjoyed man, good cooking and hanging with you too.

[@andbuitra]

"Medillin" Is actually "Medellin", one of the main cities in Colombia and you can actually see the Colombian flag being waved on the clip that introduced Alberto. If my suspicions are correct that would mean that Alberto is actually a "paisa" living in Mexico City; you may have found his accent to be a little different from the rest of the people. Great content!

[@jafersorianocamargo6723]

Sí, es ciudad en Colombia, pero recuerde que todos fuimos colonias españolas y los topónimos que nos dejaron fueron antes de provincias o lugares en los reinos que hoy componen España. El mercado de Medellín sí ha alojado (precisamente por esta relación) a muchos de los paisas que llegan acá al chilango. La historia del nombre del mercado no es muy compleja, su nombre oficial es Melchor Ocampo pero por su ubicación en la calle de Medellín se le apoda así y ahora es mejor conocido por su apodo. El mercado antes del terremoto del 85 era un mercado kosher, con el terremoto los tenderos kosher se fueron y entraron más vendedores caribeños, principalmente cubanos. Sí se venden productos tropicales y subtropicales pero no exclusivamente.

[@mespinei]

@Andres Not really - Mercado Medellin is the market in Colonia Roma/La Condesa, one of the fanciest colonies in Mexico where most tourist are taken to. It is called "Mercado Medellin" because it is located in the street Medellin. It's the market where expats shop basically, this is why they took him there. Most Mexicans would find this market overpriced and would prefer other ones.

[@myfavoritethings6433]

@@mespinei he explained that the market is in medellin street.

[@anti-ethniccleansing465]

@Jafer Soriano Camargo Rude.

[@user-vu2yb1gy4l]

@@anti-ethniccleansing465 why rude? He is telling the truth. I am mexican from Mexico City, born and raised. The name of the market is because of the street name, not because of Colombia

[@Lavender_FGC]

I forgot that I had to wander Mexico City by myself once to find food for my vegan mom who randomly got sick while we were visiting (she was living in Monterrey at the time) and I stumbled across Mercado Medellín!! I bought some really good vegan soup with I think with chickpeas in it (don't remember what it was) and a bunch of tacos for myself from a really nice lady that gave me some free horchata haha. Didn't even know it was a semi-famous mercado!

[@kristinwright6632]

Regarding the molcajete, I have one, and for making fresh salsas and guacamole to me it is worth the space in my kitchen just for that. Don't underestimate the seasoning that comes from the lava rock. But! I try to keep my crazy down in my kitchen and hearing you say don't pound with the molcajete, I laughed. Oh boy. It is obvious from the design of the

[@lilagarvin6722]

Wow Ethan, I see you as a very serious guy on your videos. But on this video you were smiling almost all the way through. I could tell you had fond memories of this day. Thanks for sharing.

[@chunkz1187]

I wish I had known about this cooking class when I was in CDMX! I stayed in Av Nuevo León near Parque México and Casa Jacandra is like a 5-10 minutes from there in Roma Nte

[@thestonecanoe3159]

Thank you much just Ethan, you put me on to a whole new world. Mexicto City is on the bucket list

[@hugosapien3705]

A gordita (literally, a "chubby" or "fattie") refers to the tortilla. It is called a gordita because it's thicker (fatter) than a tortilla. They can be filled with many "guisos" (stewed preparations).

[@KRAPOTKIN791]

It is not a rule that the Tlacoyos should be only blue corn and the gorditas With yellow corn, both can be taken from both types of corn. The Gorditas can be filled with an infinity of stews, not only with chicharron and they can be fried or not fried. Believe me I think you still have a lot to learn so I think you would have to spend a long time in Mexico to learn, whenever you like you will always be welcome👍😁

[@EthanChlebowski]

Beto described them to me as typical options, but pointed out there will be plenty of variations to them which I witnessed in my time there.

[@KRAPOTKIN791]

@@EthanChlebowski well then I think you should explain it like this in the video because you imply that there are only these options of tlacoyos and gorditas. Thanks for answering

[@EthanChlebowski]

@@KRAPOTKIN791 I did in my street food video. This was very early on in my time in mexico.

[@KRAPOTKIN791]

@@EthanChlebowski Yes, I know but I say so in case there are people who only watch this video. They are going to keep the idea that only exist and have to be this way.

[@samiragandhinunuvera788]

Maybe he ment that a real tlacoyo must be made with real nixtamal instead of tortilla or Maseca like many people do.

[@qualqui]

COOL Upload you have here Ethan! And although I'm Mexican I didn't know of the detail you explain to us, that a green chile poblano when dried is known as a chile ancho and when completely ripe its called a chile pasilla. Said this I hope you were able to try a chile relleno made with a chile pasilla, the flavor is SO GOOD! Not to downplay the chile relleno made with a fresh green chili, but the taste is unique. Thumbs up, thanks for sharing and greetings to you from Querétaro! :)

[@williampena197]

The main difference between a gordita and a tlacoyo is that a tlacoyo is a pointy oval mostly found in central and southern México, usually the dough is wrapped around the ingredients. A gordita Is thick a slightly smaller tortilla that has a incision on side like a hot dog or a bun and can be stuffed with a variety of things, while a gordita is mostly found in central and southern México It can sometimes be found in Northern México. I hoped that clarified it a little.

[@666dianimal]

Thank you so much for sharing what you learned!! Cheers from Nova Scotia, Canada :)

[@brettster3331]

Ethan, watching you as you cook makes me hungry, and I want to make everything you are showing; you have such a nice presentation to your videos, Thank you.

[@roadrunner123]

Very cool. I did not know that a chipotle was a dried jalapeno! I love the smokiness of chipotle and chile morita.

[@aleksandarslavnic1067]

Really cool man , you awesome

[@ButtercupBusyBee]

You are a joy to watch.. this channel is awesome! I have really enjoyed recreating many of your recipes at home 😄

[@kristinwright6632]

I keep a lot of dried chiles in my pantry. I love to make chilis that use chile sauce rather than tomato sauce. As far as I'm concerned if I'm out of chipotle meco I have to go shopping. All other chiles I just jazz it. Gotta have the chipotle meco for a meat based chili.

[@mema2055]

STEVE BAYLES TOOK SAME CLASS AND NOW, OWNS TWO OF THE BEST RESTAURANTS IN NORTHAMERICA

[@cerberus6654]

Ethan, that was just such a good video! Thanks.

[@Mukawakadoodoo]

I hope you can do a traditional mole sauce recipe one day and show us how to do it step by step.

[@mesmer1218]

Anybody that travels to Mexico to learn the cuisine, has my deep respect. So many Americans have such a misconception of Mexican food. They have no idea of the complexity of Mexican cuisine and the dramatic changes according to state and region. I heard one gringo day, “ Oh, Mexican food is just a variation on tortillas, cheese, chiles, and sour cream!” Our culture and our food is so misunderstood. I can tell you, when an American like you expresses interest in our food and culture, there’s a bonding that takes place. I’m glad you’re doing this, Ethan. I wish more people were open to exploring other cultures and their cuisines of regular people, and not only the Americanized versions.

[@cerberus6654]

After living in Mexico City for five years in the 90's I completely agree - Mexican cuisine is, for me, as magnificent as French, Italian and Chinese cuisine. I live in Canada and I miss, almost daily, good tortillas, queso de Chalco, huitlacoche and carnitas. I remember eating the most delicious trout in a restaurant up in the mountains near Las Tres Marias on the way down to Cuernavaca. And pozole - made by my friend from Michoacan. And a rabbit stew I ate once San Luis Potosi in a very simple restaurant. Gorgeous country, lovely people. My heart is still there.

[@mice-elf]

Muy bien! Buenos consejos!

[@vayasalsa]

Please make videos on the recipes in this upload. The quick glimpses looked amazing!

[@Amoradamian]

Tor-tee-ge(hard sound like J)-reea

[@markiangooley]

Tried using a food mill rather than a blender? It’s great for catching skins and seeds. More work, of course. Cheaper to buy, various advantages and disadvantages...

[@justgivemethetruth]

Nice video. Gracias!

[@JoseMartinez-df2db]

I've had many many many tamales including tamales dulce but the regular tamales always have meat, cheese, beans, rajas but never just salsa.

[@ChrizzeeB]

200USD.. (finds exchange rate..) that's 4,500MXN!!!! I could eat like a king the whole month for that.. 4,500MXN is a months salary for a lot of people in CDMX - it's my month's rent.. It's like doing a hotdog, hamburger and milkshake tour of New York for 2,000USD/person.. And there was more than one customer paying that? Looked like 6 people.. 6 x 4,500 = 27,000MXN revenue - in ONE DAY. And then you went to the market to look at 15MXN tlacoyos and 10MXN tamales.. Made some sopecitos (50MXN for the group) a few tasters of a 500-800MXN bottle of Mezcal.. Then he threw unos chiles in a mixing-machine and showed you how to make salsa, opened a 300MXN bottle of wine.. This tour guide has made more money in day, than most people in a 2-3 months. Carlos Slim II

[@halozidia]

4,500MXN for food in a month, which equals to 150MXN per day, and 50MXN (a coca-cola at a restaurant) per meal. You definitely cannot eat like a king for a month with that amount of money haha.

[@mrcharlied4228]

The course is aimed at foreigners. It was given in English at a very posh restaurant, so it's a pretty good price. No local would ever take it, that's for sure!

[@ChrizzeeB]

@@halozidia I've cooked steak everyday this month for less than that.. Shop in the markets and you can get 1kg of good arrachera for under 250MXN, everything else is much much cheaper

[@ChrizzeeB]

@@halozidia they were cooking the food and looking at tamales and sopes etc.. if you put 6 x 4,500MXN together - how much do you think is left over after they did the cooking?

[@ChrizzeeB]

@@halozidia 50MXN/coca cola ?? That's the restaurants where the top 1% of Mexico get rinsed. If you're going to the market to buy tamales and chipotle where that 50MXN buys a day's food

[@erninoherminio6629]

😲 the market is called Mercado Medellín, like the Colombian city. Good place to buy her se and spices. And to eat delicious Colombian recipies. 🌮🌶🍲

[@jflow5601]

What are you talking about? We in NM use dried red chiles all the time. Boil, Blend, Strain, to form red chile sauce for tamales, enchiladas. you name it.

[@user-xd6nc6rg7b]

He didn’t say they aren’t available. Most Americans don’t use them when they cook.

[@MrFreddytl]

Looks like you really enjoy this food xd as a mexican i feel so glad about it idk why they put pineaple in to mole ._.

[@rothn2]

Never used salsa in my tamales. Will have to try that next year!!!

[@marijkeschellenbach2680]

Yup, $200.00 well spent! Wish I could have been there.

[@MrAscetic23]

Great video as always!

[@EthanChlebowski]

Much appreciated!

[@atheistzombie]

I tied cornhusks onto the handles of my tamale pot, and my family still talked a bunch of gossipy smack about me. What did I do wrong?

[@LMinem]

That was to protect the tamales from the gossip. To protect yourself, figure out where your handle is and tie a corn husk to that. People are often too scared to talk smack about the obviously insane... in their presence, at least. Tin foil hats have the same effect, which is why tamales sometimes come wrapped in foil.

[@arthurragan1332]

It's TORTILLERIA. A TORTERIA is a sandwich shop.

[@GeneCst]

Love the video, great content as I am also learning to make the sauces... But I swear Alberto is either Argentinian or from somewhere else, not Mexican. Am I right?

[@TheRausing1]

What an experience ! Seems completely, totally worth the money to me, but that’s just my opinion. I’d sign up for this tomorrow

[@russellfreeman9772]

Great start, waiting for your take on individual recipes,, how did you decide on this cooking school, I wish to go, after this darn virus is gone.

[@mindripperful]

The Indian in me was totally hooked by chilli facts... 10/10

[@RuySenpai]

As a Mexican I also like learning about Indian spices.

[@mindripperful]

@@RuySenpai I feel Fluffy Bridged our 2 cultures :)

[@thisnamesbetter]

Say it with me Ethan, Meh-deh-yeen.

[@Rampage4635]

We desperately need that tortilla recipe

[@bensontroy1526]

My thought on all of this is that we suffer from attempting to value convenience over quality. There is much to be said about going through the complete process to create foods the way it was meant to be. Imagine drinking soda without carbonation, because someone wanted to rush the process. Its like comparing a kazoo to a symphony orchestra....

[@fobMCRspPATD]

Hey, it’ll be great if you could turn on auto-generated subtitlrs

[@sailorsblues]

So I wasn't the only one struggling to figure out the word "nixtamalization"....

[@heyo5493]

@@sailorsblues lmaooooo i was looking for this comment

[@sapetersesl]

And so, he didn't/couldn't have taken the 3-day class taught at Fundación Herdez in - Mexico City. Which is taught by practicing chefs and culinary teachers, and includes both history, culture, and hands on. It costs around $50.00. Of course, the entire course is in Spanish. There is also an extensive research library in the Fundación, which is available to the public. Oh, and it is 3 buildings down from the archaeological site and museum for the Aztec Templo Mayor. This is just so off, in so many ways.

[@nmmeswey3584]

this, but given how he pronounced the names I doubt he could understand a thing if he took a class in spanish. Seems like that class was specifically for gringos

[@kamcorder3585]

I'm guessing it's not the best use of time if you don't speak Spanish though

[@mitchellshubert2590]

Unique video! Great stuff

[@EthanChlebowski]

Thanks man!

[@jonferre]

money spent in Mexican food is always well spent : )

[@jimmyeatsword6421]

Mexico--one plate at a time...Rick Bayless

[@gatogordo2197]

For foreigners the taste of mole would be difficult to like. It's more of an acquired taste.

[@johntaylor4787]

@2:22 The original pepper spray

[@Discotraxx16]

awww tortillas my dad has over a dozen tortillas per meal.

[@nml5536]

he looks blazed

[@sergiotbh]

Ethan: "I'm sure I'll mess up at least one thing" Me: "Nah, I don't think he will" Ethan: "MERCADO MEDILLIN" Me: 😶

[@billymorgan4611]

Tomol.. lol

[@lottatroublemaker6130]

Is the corn soaked in lime (not 🍋, but 🍈) or lime as in an alkaline solution (maybe even lye from wood ash)? It is the latter, isn’t it? You can’t use lime juice and expect it to do the job, can you? 😊

[@JohnDoe-xo2yf]

Now i want to go too

[@bt9816]

I hope you will expand on what you learned. You titillated us but didn't finish the job.

[@justgivemethetruth]

1:44 - is that a brick ceiling?

[@pranavmoorthi8532]

bro make a moustace guide i beg you cuz that thing is killer

[@deborahduger3860]

Can you give a link for your mortar and pestal please

[@octopusfly]

Brilliant!

[@selfishfish3246]

He said he likes chipotle's mecos XD 3:22

[@alexanders.4544]

I hope this is a thing later I want to take this class

[@nick.4.]

As a hispanic who was raised in arkansas I feel better about embracing my culture with you leading the way! THANK YOU

[@wesbaumguardner8829]

How do you make those really thin and crunchy tortilla chips? That is what I wanna know.

[@bluedrummajor2876]

You accented the name of the market on the wrong syllable. The name was MehdehYEEN. The place that makes and sells tohrTEEyahs is called a tohrteeyehREEah not TOHRtuhREEa.

[@mamainacc]

he's not a native mex so don't be ridiculous, don't expect mexicans to spell massachusetts or mississippi correctly as beginners.

[@Asemco]

@@mamainacc Thus they're pointing out the mistakes. They didn't call him names, or expect him to know; Just inform him of the mistakes and give the proper pronunciation. Can't ask for much more than that!

[@frostiesr345]

Do an expose on tortillas! In search of the perfect tortilla

[@AndrewBiemann]

so what the heck was the gloopy black fruit?

[@Soldier957]

I want to do this!

[@chaoticsoap]

LOOOOOOOOUD INTRO!!!

[@allygirl641]

Annnnd... now I’m craving tamales and my favorite, MOLE! Because I don’t eat cheese, I don’t frequent a lot of Mexican spots, because it seems like everything is just covered with cheese, but you make me want to COOK Mexican, which I think is beautiful. Now, I just need to learn about chilis and where to source them... And if you ever make it to Philadelphia (GREAT food city!), there’s a very famous barbecoa spot I’d like to take you to (among others)! ❤️

[@EthanChlebowski]

From being down here, I quickly learned that throwing cheese on everything is definitely more of an American-Mexican food thing! While there is cheesier things like quesadillas with oaxaca cheese or my favorite taco poblano con queso, the majority of dishes have just a sprinkle of crumbly cotija cheese or no cheese at all. I have some family in Philadelphia so I get out there from time to time, would love to check out some barbacoa!

[@allygirl641]

Cook with E Next time you’re here, hit me up! ❤️

[@cbxnkzz8139]

yes because I like to cook mexican not mexican food

[@NoHandle44]

I also took a $200 cooking class. The teacher did most of the work.

[@juanpatino7325]

Mexico D F has its own tasre witch is good mostly tortas and stuff of that matter...but i prefer food from Michoacan ..Sinaloa ..or Oaxaca they are all good but prefer Michoacan style staight rancho food spicy...

[@eliamiel]

is that dulce de zapote? yum!

[@EthanChlebowski]

Yep it was!

[@anz121brb]

Aight, time to subscribe. Awesome video! Saludos (:

[@jonjo2598]

This cost what a laborer/cook earns in a month. Crazy what the tourists will blow.

[@KDB1395]

fine youtube, I'll fuckin' watch it.

[@MickyELee]

Found one: Tortilleria has five syllables: tor TEE ah Ree ah. You said TOR tah ree ah

[@Amoradamian]

Still wrong pronunciation tbh

[@MickyELee]

@@Amoradamian I agree now that I double-checked. How about "Tor tee YEHR ee ah"?

[@MickyELee]

@@Amoradamian OK. I quit.

[@arbeen2k02]

Thats what she said

[@thequantaleaper]

Holy smokes, did you guys know Ethan went to Mexico City?

[@MattyLou]

My aunt: MIJO GET IN HERE I NEED HELP MAKING TAMALES this guy: *pays $200*