25 Cent Suadero Tacos in Mexico City
This is the ultimate street taco tour of Mexico City. In this episode of Todos Los Tacos, MUNCHIES host Francisco Gómez is showing off the most mouthwatering suadero (beef) tacos around Mexico's capital, where prices can be as little as 25 cents per taco!
Subscribe to Munchies here:
Catch the early release of all our videos here:
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network:
Torchy's Tacos Queso Recipe - A Green Chile Queso Dip from Texas - Sarah Penrod
Print the Full Recipe Here! ➡
SUBSCRIBE ➡
SOCIAL MEDIA ----------------------------
FACEBOOK
INSTAGRAM
TWITTER
PINTEREST-
YOUTUBE-
FACEBOOK GROUP-
In the Southwest, there is a taco shop so famous that even the mention of it's name produces happiness! Torchy's Tacos -- but don't be fooled, the tacos are really good, but the green chile queso is complete BLISS! Just in time for HATCH GREEN CHILE SEASON... let me introduce you to the best little queso dip in Texas!
Since the Torchy's Queso recipe is the number one recipe on my blog, I thought I would share it with my favorite friends in the world... my Youtube Crew!
Make sure to follow the exact recipe on my website as I have tweaked this recipe since filming this video. (You can also find the recipe below.) Hope yall love it, and as always, THANK YOU so much for stopping by my channel!!
***THIS RECIPE HAS BEEN UPDATED! USE THE RECIPE LINKED AT THE TOP! - Hugs, Sarah and Crew
Torchy's Queso Recipe
Ingredients
4 T. butter
2-3 roma tomatoes
5 green new mexico chiles, also called anaheim
Verde Sauce:
4 large tomatillos
2 serrano peppers
4 cloves garlic - for roasting
1/2 t. kosher salt
Queso Base:
1 clove garlic, minced
2 c. half and half
1 pounds white American cheese, from the deli (not velveeta), cubed
1/2 c. sharp cheddar
1 T lemon juice
½ t. kosher salt
Additional water to thin when necessary
1 prepared recipe of torchy’s guacamole
Garnishes: Additional Valentina hot sauce, finely chopped cilantro, cotija cheese
Instructions
TO ROAST THE CHILES:
Turn your broiler on high and move the rack to the second rung from the top. On a baking sheet place the tomatoes, tomatillos, serranos, green chiles, and garlic cloves (garlic should still be in the clove).
When the broiler is hot, place the pan under and roast the veggies for about 8 min. The skin of the tomato should be soft and peeling off and the green chiles should have small charred areas.
Remove the roasted garlic from the pan and reserve. Flip the chiles and tomatoes and place them back under the broiler for an additional 6-8 minutes to char on the other side.
After the final side is well roasted remove the veggies from the broiler and place on a counter top to cool.
In a blender, place the tomatillos, serranos, garlic, and 1/2 t. kosher salt. Blend well and reserve.
To clean the chiles, remove the majority of the seeds and the tops of the chile under warm running water in your sink. You will be able to peel off the charred and wilted skin, keeping the green roasted flesh of the pepper. Dice this into small pieces, about ½ in x ½ in, place into a bowl and reserve.
Remove the roasted tomatoes to a cutting board. Remove the skin and discard. Chop the tomatoes very fine and reserve.
FOR THE QUESO:
In a heavy bottomed stock pot, melt the butter. Add the minced garlic and cook 30 seconds. Add the green chiles and chopped tomato, stirring well. Season with a pinch of salt.
Pour in the half and half and the cubes of American cheese. Stir to incorporate and bring to medium heat. Allow the American cheese to melt into the mixture. Add the sharp cheddar. When it melts in, add the verde sauce from the blender.
Cook as long as it takes to melt the cheese. (Reduce heat to prevent the bottom from scorching if necessary.)
When the cheese has melted, and you have a dish resembling queso, add in the lemon juice and salt.
At this point the queso looks done, but it takes at least 1-2 hours for the queso to start to pick up the flavor of the green chiles. I imagine in the store this queso is probably prepared 8-12 hours ahead of time to allow the green chile flavor to infuse into the cheese dip. If you have the time, this recipe is best enjoyed after an infusing period of time of at least 4 hours. It can be refrigerated and heated back up in a slow cooker. Just keep extra water or half and half around to thin it out. The Torchy’s version is a very loose queso.
TO SERVE:
In a serving bowl, scoop out a 2 oz. ball of Torchy’s guacamole. Ladle the hot queso over it. Shake 1 line of Valentina sauce over the queso. Top with shredded cotija and finely minced cilantro.
Serve hot with chips!
#quesorecipe #queso #quesodip #texmex #texmexrecipes
Fiesta Friday-Tijuana Torte on Homemade Tortillas,Misha’s Salad,Fruit Bites & Mexican Wedding Cookie
All the Recipes & Lots More on my Twitter Rhoda Stone @ rstone6192008 - Instagram rstone6192008- eBay rhodston-0
Easy Street Tacos Recipe - Taqueria Style Tacos de Bistec a la Plancha (Super Delicious)
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF:
Taqueria Salsa Verde & Salsa Roja:
Charro Beans Recipe:
Guacamole Recipe:
Pico de Gallo Recipe:
Easy Salsa Roja & Salsa Verde:
Mexican Restaurant Salsa:
3 Salsa Roja Recipes:
Mexican Street Food : SONORAN HOT DOGS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the best or should I say my favorite Sonoran Hot Dog! Let me tell you my favorite hot dogs are the ones that are topped with a lot of topping and let’s not forget with a lot of onion ???????? Sonoran hot dogs here in Arizona are soooo popular but tbh I’m very picky with the winnie (hot dog frank) For my liking it has to be 100 percent beef! I’m just very picky sometimes I wish I wasn’t so picky I think I would be able to enjoy eating out more but anyways nothing beats homemade and the best part is that you make them to your liking☺️ Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
Always pan: Always Pan -
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Old recipe here ????????
Ingredients:
Hot dog winnies
Bolillo bread or your favorite hot dog buns
Your choice of bacon
Sour cream(optional) or mayo
Mustard( optional) I loooove mustard!
Chopped onion
Chopped tomatoes
Yellow jalapeños
Sliced onions
Frijoles de la olla
Salsa verde:
3 tomatillos or you can substitute for lime juice
Jalapeños I used 3
Piece of onion (1/4 small onion)
1 garlic clove
3 tbsp water
Salt I used 1 tsp
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TIKTOK: tiktok.com/@cooking.con.claudia
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish :
Mexican Street Food ????????!! ULTIMATE TACOS TOUR ???? in Tijuana, Mexico! (Part 1)
????Mexican Street Food in Tijuana - PART 2:
????Thanks to Jeffrey Merrihue:
????100% Real Durian Chips - Order Here:
Get ready for the ultimate Mexican street food tour of Tijuana, Mexico. I’ve never eaten so many tacos, and been so happy in a 14 hour period in my life. This is just Part 1, but Part 2 was the same day. Stay tuned! #MexicanFood #streetfood #tacos
Thanks to my friend Jeffrey Merrihue ( for arranging this tour. When you’re in Santa Monica, go eat at his restaurant, Heroic Italian ( where you’ll find the best sandwich.
San Diego, USA - The first part of this Mexican street food tour started in California, where we drove to the border and parked the car. This is the first time I think I’ve ever crossed a border on foot and gone straight to a street a food tour. All went smoothly.
Tijuana, Mexico - Welcome to Tijuana where a van was ready to pick us up and take us on this ultimate Tijuana street food tour. So happy to be back in Mexico. One of the best things about Tijauana is that it’s a city that attracts people from all over Mexico, and so you’ll find all regional variations of Mexican food.
Tacos Mike - Tijuana, Mexico - We started at a small stall outside a tire shop where they served all sorts of mixed tacos. I had the Taco de chile relleno, a chile stuffed with cheese and fried and covered in salsas.
Mariscos Ruben - We continued next to Marisocs Ruben, known for their unique small rolled tacos with cheese and marlin. They were unbelievably tasty
Aqui Es Texcoco - Tijuana, Mexico - Next we went to Paco’s restaurant, where they serve barbacoa, Texcoco style. It was amazing, and we also had the whole head, including some real deal eye tacos.
Xolo Tacos - Tijuana, Mexico - Next on this Mexican street food tacos tour, we went to Xolo Tacos to eat their insane bone marrow taco. It’s a birria taco, or a Tijuana red taco, but exploding with bone marrow.
Tacos El Gallito - Adobada Tacos - Next stop, we met up with Adrian Mejia - - to eat Tijuana adobada tacos from the trompo - the vertical shawarma style spit. Unbelievable.
Be sure to keep watching Part 2:
Friends in the video:
Jeffrey Merrihue:
Paco Perez:
Scott Koenig:
Joel Bruner:
Rickmund:
OA:
????MUSIC:
——————————————————
????100% Real Durian Chips - Order Here:
????Get t-shirts and caps:
——————————————————
????FOLLOW:
Instagram:
Facebook:
-------
????Follow Mr. Taster:
????Street Food in Tabriz, Iran:
????T-shirts and caps: