They all said THIS is why MEXICAN food is so good, So we tried!

Everyone said this is the reason why Mexican food is one of the best in the world. Then you all asked me to try it on steaks, so we did! The results are in.
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[@EnseñanzasZenBudistas]

Hey Guga! Mexican griller here :) , we don't usually use Tajin on "premium" steaks like ribeyes, T-bones, NY strip, etc. We use Tajin more as a side dish for other types of steaks. Tajin chili is quite powerful and already contains salt, so it was a big mistake to add more salt. Also, it probably had a big impact on the sous vide process. Here's the Mexican way: About 20-30 minutes before grilling, marinate some "arrachera," "diezmillo," or "costillas sin hueso de res" with lemon and a lot of Tajin - just lemon and Tajin, no salt or pepper. Then let it rest and you're good to go! Love your content

[@werkayro7188]

another mexican here, a bit of lime and tajín on wings cooked on an air fryer or pan is also amazing!! i usually go a little crazy on the tajín because a lot of it falls off. & I agree, no other ingredients required

[@Sin05269]

It's crazy how so many Mexican restaurants in the US focus on the tacos and burritos, but there's so much more variety. Don't get me wrong I love a good burrito, but knowing that there's so much more to Mexican food than that makes me want to try it.

[@bearbearingston7696]

In the parts of the country famous for its grilled goods, we never ever put tajin or lemon into the beef or pork, it is a sin. We do heavily marinate the chicken but never the beef.

[@sleepdeprivedraccoon649]

Great advice

[@randomplays2021]

mexican here, never seen someone add tajin to steaks. Actually I thought this video was some kind of a joke

[@tavoj.l.29]

As a mexican i knew that it won't be a good idea, jajajaja but was pretty fun 😂.....by the way guga you MUST try sal de gusano (worm salt) it is made with maguey worms, it has an oily and smokey flavor, it is also a little bit spicy but be careful it tends to be to salty, as a chef i like to use it in most of my dishes, hope it works for you, great videos, big fan.

[@Lia-ij5fn]

And some mezcal 🤭

[@lizj6314]

@@Lia-ij5fn right lol the ones who know, know.

[@videostash413]

*hahahaha

[@belalabusultan5911]

I think you should make a new yearly/annual tradition: top 10 side dishes of this year. because honestly, even tho your'e the best steak guy in the world (as far as I know), your side dishes also deserve more love an attention.

[@jcwoods2311]

Top 12, one from every month!

[@belalabusultan5911]

@@jcwoods2311 if you put a (1 dish per mnth) rule, your'e gonna miss some good ones... like if her literally made the best 2 side dishes in june, then we would only get 1 of them and not the other :/

[@jcwoods2311]

@@belalabusultan5911 umm, math not your strength? Best 12 of the year vs ten. Unless you allow transcuisine dishes it would be a fair competition for all involved.

[@belalabusultan5911]

@@jcwoods2311 you mentioned best dish of each month.... my point is: if he made all his best side dishes in 1 month, and made (Meh) side dishes in the other 11 months, would that still be a good list?

[@br3fl3]

No need to argue homies, we all just want the top side dishes 🤷‍♂

[@TheMillennialGardener]

8:28 Guga looks exactly like the Moai statues on Easter Island 🗿

[@DamOneMan]

And that's how you trick Angel into eating green stuff

[@dancing_odie]

bacon

[@DamOneMan]

​@@dancing_odie disguise it/hide it as/in other foods

[@Timmytheman87]

Tajin is one of those spices that you really need to be light with. It is VERY strong. As soon as I saw how much you put on the steak, I knew it was gonna be overpowering. If you would’ve put about half, maybe less of that amount on there, it would’ve probably been a winner. It would for sure be a favorite as a fajita.

[@jimmyMNSTR_911]

Also, salty as f. I do use the low salt version on pineapple though.

[@AZ-ts1qy]

This guy has no tastebuds I am convinced. From how he prepares and the raw bacon.

[@daikatarokamegawa542]

Mexican here. Think you should do a "Salsa Macha" compound butter. The Salsa Macha is a mix of chilies and spices, suspended in oil (typically olive), and there are several styles and levels of heat depending on variation, plus some seeds like peanuts or nuts. Certainly would pair better with a steak.

[@mspeir]

I call it Mexican chili oil!

[@LuckyLadTV777]

For those of you who are curious, the side dish guga made is normally called "okonomiyaki"

[@johnmaynes7142]

I was wondering if that’s what he made. He did it different from traditional so I wasn’t sure.

[@Renvil_]

Yeah, not surprised that he didn't try to pronunce "okonomiyaki" as he's not the most natural linguist xD

[@inscythe]

Yes it is okonomiyaki. The ingredients is a bit different though. Guga put in cornmeal instead of yamaimo (mountain yam), so the end result is more dense.

[@LordXantix]

I hate when people call this a Japanese pancake or a Japanese pizza. I personally prefer the Hiroshima version with noodles (asian spaghetti or something).

[@electronsauce]

​@@LordXantix Why hate "Japanese pancake"? It is a pancake Japanese style. Japanese pizza tho? lol. That's definitely weird. When I think of Japanese pizza, I think of corn and mayo.

[@cameo_bitpart5324]

I LOVE Okonomiyaki! (The Japanese Pancake). When I lived in Japan it was one of my favorite go to meals. I learned how to make it, introduced it to my family when I came back to the states, and They all love it too. My Mother regularly request I make this for her on Mothers Day or her Birthday. For authenticity the batter usually incorporates yamaimo, a Japanese Mountain Yam micro-planed and mixed in. It is a hard ingredient to find here in the states so I won't fault you for that Guga. But seeing Okonomiyaki being the best dish in this video brought a huge smile to my face. Thank You!

[@farrex0]

The moment I saw you prepare those steaks, my immediate thought was "Oh wow, that is A LOT of Tajin". Even by Mexicans, Tajin is often used sparingly. It can easily overpower anything if you are not careful. I mean, if you really love Tajin then go ahead, but if you want to still taste whatever else is on the dish, it should be used sparingly.

[@AtelierOfWeebs]

Besides, it's for fruit, not for meat 😂

[@dontcallanimalspetstheyare7871]

It says in the Bible thou shalt not kill !!! dont eat animals because your stealing from them and you treat them like property it’s a sin don’t claim your a Christian if you eat animals and promote murder.of innocent beings don’t say oh my god or Jesus Christ. Don’t kill bugs or roaches it’s the same as killing a puppy or dog. Jesus told me this. Don’t use the lords name in vain by saying holy or mother of Christ or oh my god or Jesus Christ.

[@indigena2029]

@@dontcallanimalspetstheyare7871 Not everyone believes in the bible

[@ShrubPlays]

@@AtelierOfWeebs Then why is it that on their website they have recipes for plenty of things that don't involve fruit?

[@AtelierOfWeebs]

@@ShrubPlays because they want to sell the product, doesn't mean it's the best way to use it, it has too much lemon and salt, specially if used like here on the video, my mouth felt the acid just by watching. We use it mostly on fruit, Mango, Watermelon, pineapple maybe, i could agree on using it on meat and it would be one of those weird recipes, but the amount they used just hurts

[@SethiBybel]

This is not right. Nor me or anyone in my family or anyone I know haver ever used tajin to cook. Maybe, as some coments say, it is used sparingly on some dishes but I think all mexicans will agree we use tajin mostly for fruit salads, tostilocos, or drinks like micheladas, clamatos etc (I don't drink btw). Saludos mexico 😊

[@enriquechavez6048]

You should use, combination of 2 dry Ancho chili, 1 dry Pasilla chilli and 7 dry guajillo chillies, 2 dry morita chillies, some thyme, some cumin, some epazote, 5 garlic cloves, Salt and that will get you closer to a Mexican MSG, although mexican food has too much variety that I don’t think you will find a special ingredient that makes Mexican food good 😉

[@jonc3519]

Guajillo chilies are so dang savory

[@HaveYouTriedGuillotines]

Mexican food is like Indian food, in that the magic happens in the spice blend. It's never just one ingredient.

[@enriquechavez6048]

@@HaveYouTriedGuillotines exactly, that’s why both are so unique and videos with titles like this are disrespectful on centuries of tradition, they should do they’re research before putting lies.

[@Crayonmuncher11]

You’re forgetting abuelita’s love. Anyone who cooks without ir sucks

[@angeloviedo7156]

El chile morita es increíble

[@elfeliznofue]

You should try some "achiote" that is used in "cochinita pibil" and "tacos al pastor" is commonly used with pork but you could try it with a steak. I'm Mexican by the way.

[@gustavovm491]

It is also commonly used by whole chicken grillers

[@IWorkInPixels]

I haven't made beef steak with it but I made cochinita pibil the other night in my crock pot and saved the juices to marinate some pork steaks with it the following night. And the pork steak version was 🔥 y'all! (I'm not Mexican, but I grew up in Texas and then in an overwhelmingly Mexican town in Washington State, so I've been cooking Mexican food for a long time)

[@javierwaka9647]

You should try dry aging with Mole, you know the mexican paste made with different chiles, peanuts, chocolate, etc. There are many different moles for you to experiment with. Mole Verde, poblano, adobes, pipian...the possibilities are endless. Oscar can help you with this one!!

[@SantiagoGonzalez-qk9ip]

x2

[@ABlindRabbit]

ooooohh fr fr. With the tajin as soon as i read the title i knew it couldn't be that good. But mole could be. It has fat from all the nuts, chillies, different spices, and a little bit of sweetness.

[@JorgeAllard]

Mole is very complex, he should learn from it first

[@justplainrye]

Agree with this all completely..tajin is for fruits and vegetables like Valentina is to chips and chicharron... It just doesn't go on steak

[@borrachoramirez5630]

Mole Beef Jerky 🤔

[@milemile4813]

In Croatia and the rest of the ex Yugoslavia i guess, we use a seasoning caled Vegeta. It consists of dried vegetables, salt and i think it has some MSG in it as well. We use it in almost every dish 😆 I would love to see you try it on some steaks

[@panjimoulana]

The side dish you make is close to Okonomiyaki (Osaka style). And speaking of Japanese food, you should try cook a steak with sakura sou vide and dry age it with sakura too 👍

[@otsoko66]

with cherry blossoms? Really??? Are they even edible?

[@absentmindedjwc]

@@otsoko66 Not only are the edible, they're delicious.

[@nemure]

Are you aware Sakura is just cherry tree right?

[@bradyblankenship9182]

@@otsoko66 of course cherry blossoms are eatable. Those tons of Japanese snacks that are flavored with them

[@kevinbane3588]

Sakura soy sauce is the bomb!

[@mxss115]

Even though I’m Mexican, and constantly have a giant bottle of tajin in my pantry for fruit and popcorn, I somehow never thought about cooking with it, and I typically use ingredients unconventionally

[@protojager]

Honestly it doesn't seem like a great idea for cooking, it's just salt, citric acid or dehydrated lime, chili powder and an anti caking agent. Anything you wanna make taste like tajin you're better off using salt, chili powder and a fresh lime. That way you choose how sour or salty it is. Snack seasonings are generally very salty because they're meant to be the only seasoning on a plain snack like how everything bagel seasoning is just salt, onion, garlic, poppy and sesame seeds.

[@kwbarron]

A small, family owned, Mexican restaurant near us offers 'Mexican Candy' as an appetizer. They take medium/large jalapenos, cut off the stem and the slice them in half. Fry them for long enough to soften them, and sprinkle with Tajin. Amazing stuff.

[@unneomexaenlacocina9380]

Que horror we jajaa

[@mixcoatl2223]

My cousin makes something similar, it looks like jalapeños in red Chile but it’s more like a tajin pickling and it’s sooo bomb

[@abrakadabraalakaxam8029]

The true candy for mexicans isn't the sweet spicy stuff it's coca cola

[@beerman9807]

Some nasty chit right there

[@Ryan-re1rs]

So thats what that stuff is i see in stores. Its usually suckers rolled in this spice or other things. I always wondered what the heck it was and why would kids wanna eat it. Lol.

[@syamalamsyahpratama7937]

Honestly, guga need to make a 'battle of the sidedish' video cuz damn he produces a lot of amazing side dishes

[@22ninja1]

The Japanese pancake is okonomiyaki which means "as you like" and the only thing missing from it is a Japanese or Chinese yam but either way it's going to be delicious.

[@divingradish]

"konomi" = preference, liking "yaki" = grilled the "o" is just like the "o" in "ocha", to make the word more formal.

[@jerotoro2021]

I've never heard of using yam... I suppose it would be a good addition though!

[@22ninja1]

@@divingradish good to know I'm always learning when discovering new meanings to the Japanese language.

[@22ninja1]

@@jerotoro2021 also grating it looks like ectoplasmic goo.

[@Gocunt]

Would potato work as a more common substitute for the yams? Hashbrowns are delicious so it makes sense right!

[@wheatgerm1208]

I use this to season a salmon filet after rubbing it with olive oil. You can pour it generously, as the fish oils tend to dilute the Tajin while cooking. It's also fabulous on corn on the cob.

[@acexbox]

With some mayo and cotoja cheese

[@Ardient_]

Guga, I thought it would be interesting if you could do like a durian dry age, as it is known as the KING of fruits. It would be interesting to see what effects it has on steaks! Edit: this would probably need to be done outside in a small isolated freezer to prevent the pungent smell from leeching into the home, But considering I'm one of the people who cant get enough of the creamy taste of the fruit this seems worth it to me lol

[@nagyzaninello9122]

Yes, so they'll need to leave the house for at least a year afterwards

[@haniajis]

He has to buy a new dry age fridge after that you know. The smell won't go away for long time. And a good aging fridge is expensive.

[@Sun-ut9gr]

The king of fruit? 😂 Oh wait, you were serious. Let me laugh harder 🤣

[@-EchoesIntoEternity-]

@@Sun-ut9gr thats what its actually known and referred to as. you're the only one laughing 🤡

[@agussusanto4453]

I asking for this a year ago. Durian dry age, maybe the durian will turn like tempoyak (fermented durian). Or directly using tempoyak.

[@rodolfoacuna277]

Guga, try the Tajín with some chicken wings and also with pork ribs 🤤🤤🤤

[@xxmemekipxxlastname4846]

come on guga stop using msg as a buzzword and give it the respect it deserves.

[@TundieRice]

Seriously, Tajin has zero glutamates in it and has absolutely nothing to do with MSG whatsoever, besides them both being seasonings. I’m actually a bit annoyed that he keeps using the word “MSG” to describe seasonings from different countries, because a good majority of them have absolutely nothing to do with MSG. It’s nothing but misleading clickbait, and I can’t believe that more people aren’t calling it out. Guga has the charisma and cooking skills to make interesting content without using clickbait, so I wish he would start making videos that don’t have misleading info so that people who are trying to learn about cooking aren’t misinformed.

[@6thHokageJuan]

@@TundieRice He's trying to find each countries MSG as in Best seasoning and people lied and said for Mexico it's Tajin....

[@TundieRice]

@@6thHokageJuan MSG doesn’t just mean “seasoning,” it’s a specific type of glutamate, a chemical that makes food taste meaty and savory, a chemical that isn’t included anywhere in Tajin. That’s the main issue here. I understand that Tajin isn’t a great example here, and I agree with you. But MSG has nothing to do with Tajin, so even if there was another seasoning that would be better suited to Mexico in general, you can’t just call a popular seasoning “an MSG,” it just makes no legitimate sense.

[@manossteele1335]

I would love to see you experiment with Chipotle peppers. Whether it's dry aged in Chipotle paste or with a compound butter, I would love to see what you could come up with. I absolutely love Chipotle flavor, and I think you could make something awesome with it.

[@elliotw5918]

I'm with you! Chipotle is an amazing flavor.

[@siscoismyhomey]

I've used Chipotle peppers in adobo sauce in a compound butter and it's insane. I usually finish off my chicken thighs with it on the grill.

[@EdwinCristobal]

I think that was way too much Tajin lol.. maybe try Salsa Valentina, which is like the most international Mexican sauce. but don't over do it.. or maybe some Cholula Hot Sauce. Some would say Tabasco or Tapatio, but those aren't Mexican.

[@Dahm45]

I remember my first experience with Tajin, was visiting a buddy in Florida at a taqueria and asked for chili powder and they gave us this. Life changing.

[@Jenn-lq9yu]

My first experience was working in a kitchen with 3 Mexican guys who were our Line Cooks. I was the Sous Chef at the place, and helped with menu development... well, one day we were in a slow period before the Dinner Rush and our longest running Line Cook, Roberto, puts a plate of Pineapple up in the expo window sprinkled with this red seasoning, and I looked at it confused for a second. He said, 'Try it'. I took a bite, and my eyes lit up as the explosion of flavours hit me... it was absolutely magical. He showed me the bottle, and ever since I've kept a bottle stocked in my own kitchen at home. Loved working with those guys, they shared so many traditions with me that have become lifelong traditions in my own home kitchen. xD

[@AndalusianLuis]

Weird because tajin isn’t used in tacos. At least I’ve never seen used anywhere in Mexico like that.

[@VicJuarez88]

​@@Jenn-lq9yu amazing story:') love from Mexico bro

[@VicJuarez88]

​@@AndalusianLuis true, it's mostly used in fruit and chips

[@Dahm45]

@@AndalusianLuis it was for the chips n salsa/guac

[@juanrendon4756]

Hey guga, I think you should try making a blend of salt, pepper and chile chiltepin (not too much tho, it could be very spicey for you guys). And as I side dish I highly recommend you try to make an aguachile since the base for the steak would be very similar for the aguachile

[@mercutiobr3814]

Guga should make a series of cookbooks just for his sidedishes over the years, there are great things

[@SAILINGDIRTYBIRD]

Your Channel excites me concerning the Culinary World....I feel that I have missed out so much in life regarding food....new doors have been opened for me.... your Channel is an awakening....Many thanks🎉🎉🎉

[@miahzzeebest701]

First 😂 now make a brisket marinated in beef Shawarma flavor!!! Please!!!

[@NYvandal]

Tajin is not meant for proteins, it's meant for raw fruits and some veggies.

[@CulinaryPhysics]

Mexican food is always a fiesta in my mouth! 🎉🌮

[@silverbacktuff1771]

Need to try the Indian MSG “Asafetida”

[@rennyjesus]

Hey Guga! I would love you to do Venezuelan MSG which for us is called "Adobo". Is a mix of condiments with salt, cumin, some curry powder I think and it is absolutely delicious. And if you want a typical Venezuelan sauce for steaks then you should try "Guasacaca" which is basically onions, green bell peppers, oil, vinegar and avocado all processed together! It might feel a little bit potent but for us is just amazing 😍

[@NazThaGod]

Adobo is amazing I’d love to see that. Definitely gonna check out that sauce you mentioned too

[@soniCron]

Very funny. Everyone knows venezuelans don't have food anymore.

[@NazThaGod]

@@soniCron Lmaoo

[@sunnaki]

+1 to adobo

[@pablerry]

Adobo is mexican

[@jorjesosa9601]

Guga. Tajin is used in south Texas on chicken. Specially chicken wings. Don’t put it on beef. You’re welcome!

[@michaelcallisto]

You should try making Hiroshima-style Okonomiyaki pancake. It includes noodles, but it's a bit more difficult to make. What you made was closer to Osaka-style Okonomiyaki.

[@jesseroel8362]

That sounds like the bomb

[@KillerCornMuffin]

I think Guga called it Japanese pancake because he couldn't pronounce okonomiyaki. But to be fair neither can I lol.

[@orkanes2]

Yeeeeeessss I’ve been waiting for this! I used to eat so much tajin as a kid, then forgot for years and just found it again 2 weeks ago. What a coincidence.

[@videostash413]

get a haircut

[@Bigpimpin9393]

This is how Mexican cooks in restaurant…. Butter, seasoning salt, soy sauce….. if you want even more of a burst of flavor add some Siracha

[@martinocko9]

Guga you should try "vegeta" seasoning, its soo good for everything, i personally like it on fried eggs and once you tried it you cant get back to regular salt

[@UltrEgoVegeta]

Hail to the prince 😂

[@thematrixlunchhacker]

As a mexican I knew it was going to be shitty lol. Those 2 things do not combine well. I would recommend to try making a chiltepin chili paste of sorts and cover the whole steak on it (very spicy tho)

[@ceggert203]

Guga you should do a side dish tier list of all of your favorite side dishes!

[@ernestofriesen7421]

Hey, i am a Mexican and sorry Tajin doesn't go on a steak, it's put on fruit and vegetables. Bonito dia

[@timtimtimmay4654]

I use this on skirt steak, sous vide for steak tacos. Definitely worthwhile, esp if you dust it on right before putting it on the taco as soon as it comes off the grill.

[@coreycompton3548]

I use tajin on a lot of my food... although I don't usually cook with it, but use it after my food is already cooked. I found cooking/baking with it releases a lot of the (what I'm assuming is) lime zest which easily over-powers the dish. If you had cooked the steak normal, cut it, then sprinkled (a conservative amount) right on top, I think you would enjoy it a whole lot more. I love making a can or steam bag of corn, and adding mayo, tajin, and cotija cheese on top along with some Mexican crema.

[@King017]

The real Mexican msg is either one of Knorr Caldo Con Sabor De Pollo or Sazón Goya con Culantro y Achiote. Knorr was a staple for me growing up with my mother being born in Mexico. My mom and I use it to make the classic orange rice that always comes with Mexican food. With also some sabor de tomate. I see sazón Goya used a lot with meat marinades.

[@CaraGonza]

Knorr is the correct answer! We have never cooked food with Tajin, so it's weird to see others request it. But Knorr? Always.

[@ArtemioSilva]

Yup, Knorr is the real deal in México

[@TheKvideos]

TAJIN? is not the best chilli powder BY FAR! is a cheap chilli mix for snacks but no in a top choice steak

[@dexterm2003]

I would definitely get the otafuku okonomiyaki batter. You need aonori powder and a mountain of Bonito. But glad you enjoyed it. I love them and they are fun to make. Hiroshima style is very good as well.

[@regulusaldebaran8401]

Wtf Mexicans don't use that in Mexico while grilling! Dude you need to travel more

[@MarkDanielMiller]

Tajín mixed into homemade mayo makes an amazing aioli! Its also MUCH better on grilled chicken thighs or breast than it is on steak or beef.

[@panchovilla01]

You should try a carne asada marinade, try using sunny delight, yes sunny D and chef merito seasoning the red one, along with sliced onions and cilantro, but don’t go to crazy on the seasoning. Carne asasda marinade on a steak

[@GhHfd-ep6jf]

Taijin is good but i wouldnt consider it a mexican msg. I only use it for fruits. I use msg for meats.

[@blackcurtainzmedia]

Honestly it might work with a lot less. A little goes a very long way with tajin, makes me want to experiment with some pollo asado or carne asada

[@BilingualLemon]

I have never seen anyone use tajin to cook ngl. idk who said this was"mexican msg" lol

[@Sp33dGames]

Guys, you don't need to fake skipping the side dish.. we know 😂

[@nuniemiliano7897]

For steak use salsa magi. It pairs perfectly as a marinate or for a sauce. Can even make a michelada sauce with it to drink a beer with your steak.

[@Usernamebreh]

wtf i would NEVER use tajin on meat lol.thats more for fruit or drinks

[@arcanum3882]

Just tried Tajin today and by chance saw this video, I can attest to the fact it really is this good

[@itsGrzli]

If you haven't cooked carne asada with tajin you aint livin

[@elisac6146]

Where did that idea of adding Tajin came from? I have never seen Tajin added to a steak in Mexico

[@gronden1231]

I can't stand the way Guga says " sewveeee" it is "sewveeDEH"

[@freelightway]

I will never season a steak with salt if you are going to use tajin. Please read the ingredients before you use it. Tajin already has salt and you put too much.

[@lpfan4491]

That...was not the issue tho?

[@happee2522]

First, I would never use tajin! Wtf 😳

[@rauleli]

okonomiyaki, thats how those are called in Japan

[@wildone4804]

We never use this as seasoning only for fresh fruits. 😅

[@itsUncoNick]

HOLY SHIT OUR MAN MADE OKONOMIYAKI! LETS FREAKING GOOOOOO

[@Downedaccount]

The bonito on the side dish: 🕺🕺🕺🕺🕺🕺🕺🕺🕺🕺

[@HectorEstradaMiranda]

No one in Mexico ever uses Tajin like this

[@john37foldgaming]

Sprinkle a little Tajin in a Corona Beer!

[@D71219ONE]

Use Mexican tomato bouillon! It has MSG in it, so it should work SUPER well!

[@gustavovm491]

I have tried chicken with consomate (tomato bouillon) rub and it was good.

[@TheJoelvillegas27]

We need a video of y’all’s top ten side dishes so far!

[@skippern7059]

i love this chanel , everything including the tAsters are perfect . well done

[@AlexTiktinsky]

Guga, would love to see you delve into the Jewish deli world and try some pastrami! Get some mailed to you from Katz's in NYC (they'll send it anywhere), and then try making it yourself :D

[@alejandroretana4310]

thats not mexican, its murican food

[@compactgirl]

I put tajin in my rice and I put mayonnaise on my corn then sprinkle tajin I also put it on everything when I don't have tapatio or habanero sauce Haha.

[@ArtemioSilva]

For sure, you went overboard with the amounts. I've tried tajín with vegetables like cauliflower, asparagus, and broccoli. I've also used it with pork ribs. However, tajín excels as a chicken rub.

[@Inazgi]

salsa huichol

[@LoFiParadise511]

That people lied to you uncle G, it is nice on fruits and some vegetables but not in all the foods, if you want to get the reciper for the real mexican MSG you need to get it from a mexican granda living in Mexico, that will knock your socks off

[@skitrektur2275]

LOOK AT GUGA'S FACE AT 8:26 !

[@jorgealbertorodriguez6389]

Guys in Mexico we use Tajin in chiken wings or chiken thighs and legs on the grill.

[@elverdetijerina4279]

WTF ...Tajín is not for meats ....is for fruits like watermelon, cantalopes , oranges ,pineapple, and a Lot more ....NOT FOR MEATS !!!😂😅

[@miguelmgmode]

WRONG: Tajín, is a natural blend of chili, salt, and lime, offers a tangy, spicy kick perfect for fruits and snacks, while MSG, a synthesized enhancer.

[@ZayahDee]

6:06 😖 Let’s go back…

[@druskevicius]

Next time. Black Hymalayan salt.

[@richerDiLefto]

I just bought a tiny bottle of the habanero kind. This is good stuff, it’s one of those great all-purpose, “I put this sh_t on everything” types of seasonings.

[@kentbot]

Dragon fruit would be an interesting combination to try with steaks. I would love to see that happen. Because drag and fruit comes in a wide variety of different variations, dried out juicy. It would be quite an interesting combination to have on a steak.

[@kentbot]

if any one that is from telegram replies on this agen i will report you for harrssment and spam ing

[@philstuf]

@Guga... I came for the steaks, but your sides... Sweet tap-dancing mother of Mary... How do you come up with these? I could be fully satiated after a meal and get hungry again watching these... I mean, we ALL knew your Steak cooking is on point, but sides? Culinary much (I am kinda new to Guga Foods and just found Sous Vide Everything of late, so if this has been asked, please ignore.) You are just making want to cook more and come up with new creations. I LOVE IT. Know what? "Let's do it." Gastronomically, of course. :)

[@ministerofmayhem5380]

Who is this "they" you speak of? This is merely Tajin. A fruit seasoning. MSG goes well with savory dishes. Tajin DOES NOT. It's fair to say that we true, real Mexicans (not pochos or chicanos) are not the "they" you speak of. Tajin is for watermelon, cantaloupe, cucumbers, jicama, even freakin' lettuce and tomato. NOT steak, eggs, chicken, pork, hamburgers, hot dogs, etc.

[@pablopedrego]

Tajin is most certainly not considered Mexican MSG...Please try this experiment again with Don Sazon Meat Seasoning (Carne Asada)...It is chef's kiss amazing!!

[@manuelarivera718]

Tajin tastes much better on pork, but use SPARINGLY!!! You totally over did it with those steaks!!!

[@privatepadilla]

Tajin + garlic/onion powder is an quick easy foodhack for Mexican-style chicken . Works for tacos, quesadillas, etc...Try it before knocking it...

[@edgarrodriguez5461]

I personally only sprinkle Tajín on fruit. I’ve never actually seen someone use it for meat. Interesting experiment none the less. A staple seasoning in my family 🇲🇽 is Chef Mérito Steak & meat seasoning. They have one for chicken as well !

[@edgarrodriguez5461]

It’s amazing when grilling skirt steak. I marínate it with the seasoning, lime, onion, cilantro & an orange at least a couple hours before. 30 minutes before grilling I’ll add half a beer, doesn’t get any better than that! (Modelo is my personal preference for the beer)

[@CreadorMex]

Make a sidedish with Huitlacoche. Huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn. And make a Trompo/Pastor Style sauce or rub to try on a Rib-eye.

[@Addy262]

Tajin is weird. As a Mexican I never saw tajin being used until like 2000’s. We used chili powder or Lucas before, seems tajin is really caught on in the US before anything. I personally don’t like it

[@bennyaftermath1]

You added way too much tajin. Also tajin is better on leg quarters, known as " pollo al tajin", quite common to find pre packaged in the states of Nuevo Leon and Tamaulipas, México. Cheers!

[@geenate9392]

Ummm no… as a Mexican… Tajín is used as a condiment on fruit. Mexican MSG is Knorr Suiza chicken bouillon cubes or powder. Or premade meat seasoning powders like chef mérito.

[@TundieRice]

How is Tajin “Mexico’s best MSG” when it has absolutely nothing to do with MSG, which goes for most of the spices/seasonings Guga makes videos for that he calls “(blank’s) best MSG?”

[@MrGFG003]

Tajin is a little too much for a steak, it's just a nope thing to do (at least in CDMX we don't do that lol). Tajin is great for a side dish, or some appetizers, but not for a main course, it's just too much as you found out (man that Guga's "I ate lime" face was priceless). I'd do ahead and use it for some raw veggies served with lime juice, maybe some shrimp, chicken wings or fish (I'd mix it with crumbled bread, but again, it's not for everybody, and of course, not for a fancy steak or a luxurious dish). The thing with Tajin is you gotta love acidic food more than spicy food. If you're able to do both, then Tajin is like a candy for you (my case btw, even Mrs. Wifey thinks I'm a weirdo lol).

[@pbarany]

Hey, Guga! Idea for a video: DEMI GLACE. You can try the sauce as basting (maybe slightly diluted with butter) or even dry ageing if you have the balls; but if you get the dry seasoning version (demi glace powder) you can go ahead with the good old sous vide quintessential vs compound butter experiment. If you want to take it to the next level - god mode, or in this case maybe demi-god mode - you can show how to create your own demi glace using residuals of past sous vide cooking. Yours truly