Impossible Haitian Street Food!! You Can’t Film This in Haiti!
Thanks to Betterhelp for sponsoring this video! Visit https://betterhelp.com/besteverfood to get 10% off your first month today! Join the over 2,000,000 people taking charge of their mental health with the ...help of an experienced professional.
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👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 SIMEON HALL JR ON INSTAGRAM » @simeonhalljr
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. HAITIAN GROCERY STORE
ADDRESS: Nassau, New Providence
INTERVIEWEE: Sherlanda Baptiste
PRICE: Tablet Pistache & Mud Cookie - $1.00USD each
- - - - - - - - - - - - - - - - -
2. CARIBBEAN CUISINE
ADDRESS: Finlayson Street, New Providence
INTERVIEWEE: Sherlanda Baptiste & Jeannine Belias
🇧🇸 🇭🇹PATAE: Cut the dough into a square-like shape and stuff it with mackerel. Pinch together to form a dumpling. Fry and enjoy with pepper sauce.
🇧🇸 🇭🇹HAITIAN LEGUME: Cut the rib / oxtail / cow feet. Separately, chop carrots, onions and celery. Add legumes. In a big pot, add meat. In a separate bowl, add seasonings and fresh squeezed lime. Mix and pour into the pot with the meat. Add vegetables and boil down for a few hours. Separately, peel papayas, eggplants and cabbage and place in a pot to boil. Let them cool and then mash them using a mallet. Mix everything together and serve with rice.
- - - - - - - - - - - - - - - - -
3. DO-DOON’S KITCHEN
ADDRESS: Arawak Cay (Junkanoo Village), Nassau, New Providence
INTERVIEWEE: Asline and Sharmaine
🇧🇸 🇭🇹PORK PLANTAIN BOWL: Peel a green plantain. Cut in two or three horizontally then fry for 10 minutes. Mold the plantains in the shape of a bowl. Fry once more for 5-10 minutes.| Pork: Boil large chunks of pork then lightly fry the pork. Chop the pork into small pieces. | Pikliz: Mix together shredded cabbage, thinly sliced scotch bonnet pepper, sliced onions and carrots, salt and peppercorns. Take the plantain bowl and fill it with chopped pork. Top it with pikliz and a sprinkle of fresh parsley
🇧🇸 🇭🇹PORK GRIOT: In a large pot, cook seasoned pork for about 45 minutes. Once cooked, broil meat for about 5 to 10 minutes. Fry until brown. Place pork in a bowl with cooked green plantains. Place the pork on the serving dish and top with sliced peppers, onions and fresh parsley. Serve with fried plantain chips and pikliz.
💸PRICE: Pork Plantain Bowl - $8 | Pork Griot - $12 USD
#BestEverBahamasTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 SIMEON HALL JR ON INSTAGRAM » @simeonhalljr
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. HAITIAN GROCERY STORE
ADDRESS: Nassau, New Providence
INTERVIEWEE: Sherlanda Baptiste
PRICE: Tablet Pistache & Mud Cookie - $1.00USD each
- - - - - - - - - - - - - - - - -
2. CARIBBEAN CUISINE
ADDRESS: Finlayson Street, New Providence
INTERVIEWEE: Sherlanda Baptiste & Jeannine Belias
🇧🇸 🇭🇹PATAE: Cut the dough into a square-like shape and stuff it with mackerel. Pinch together to form a dumpling. Fry and enjoy with pepper sauce.
🇧🇸 🇭🇹HAITIAN LEGUME: Cut the rib / oxtail / cow feet. Separately, chop carrots, onions and celery. Add legumes. In a big pot, add meat. In a separate bowl, add seasonings and fresh squeezed lime. Mix and pour into the pot with the meat. Add vegetables and boil down for a few hours. Separately, peel papayas, eggplants and cabbage and place in a pot to boil. Let them cool and then mash them using a mallet. Mix everything together and serve with rice.
- - - - - - - - - - - - - - - - -
3. DO-DOON’S KITCHEN
ADDRESS: Arawak Cay (Junkanoo Village), Nassau, New Providence
INTERVIEWEE: Asline and Sharmaine
🇧🇸 🇭🇹PORK PLANTAIN BOWL: Peel a green plantain. Cut in two or three horizontally then fry for 10 minutes. Mold the plantains in the shape of a bowl. Fry once more for 5-10 minutes.| Pork: Boil large chunks of pork then lightly fry the pork. Chop the pork into small pieces. | Pikliz: Mix together shredded cabbage, thinly sliced scotch bonnet pepper, sliced onions and carrots, salt and peppercorns. Take the plantain bowl and fill it with chopped pork. Top it with pikliz and a sprinkle of fresh parsley
🇧🇸 🇭🇹PORK GRIOT: In a large pot, cook seasoned pork for about 45 minutes. Once cooked, broil meat for about 5 to 10 minutes. Fry until brown. Place pork in a bowl with cooked green plantains. Place the pork on the serving dish and top with sliced peppers, onions and fresh parsley. Serve with fried plantain chips and pikliz.
💸PRICE: Pork Plantain Bowl - $8 | Pork Griot - $12 USD
#BestEverBahamasTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Impossible Haitian Street Food!! You Can’t Film This in Haiti!
Thanks to Betterhelp for sponsoring this video! Visit [...]
Thanks to Betterhelp for sponsoring this video! Visit https://betterhelp.com/besteverfood to get 10% off your first month today! Join the over 2,000,000 people taking charge of their mental health with the ...help of an experienced professional.
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 SIMEON HALL JR ON INSTAGRAM » @simeonhalljr
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. HAITIAN GROCERY STORE
ADDRESS: Nassau, New Providence
INTERVIEWEE: Sherlanda Baptiste
PRICE: Tablet Pistache & Mud Cookie - $1.00USD each
- - - - - - - - - - - - - - - - -
2. CARIBBEAN CUISINE
ADDRESS: Finlayson Street, New Providence
INTERVIEWEE: Sherlanda Baptiste & Jeannine Belias
🇧🇸 🇭🇹PATAE: Cut the dough into a square-like shape and stuff it with mackerel. Pinch together to form a dumpling. Fry and enjoy with pepper sauce.
🇧🇸 🇭🇹HAITIAN LEGUME: Cut the rib / oxtail / cow feet. Separately, chop carrots, onions and celery. Add legumes. In a big pot, add meat. In a separate bowl, add seasonings and fresh squeezed lime. Mix and pour into the pot with the meat. Add vegetables and boil down for a few hours. Separately, peel papayas, eggplants and cabbage and place in a pot to boil. Let them cool and then mash them using a mallet. Mix everything together and serve with rice.
- - - - - - - - - - - - - - - - -
3. DO-DOON’S KITCHEN
ADDRESS: Arawak Cay (Junkanoo Village), Nassau, New Providence
INTERVIEWEE: Asline and Sharmaine
🇧🇸 🇭🇹PORK PLANTAIN BOWL: Peel a green plantain. Cut in two or three horizontally then fry for 10 minutes. Mold the plantains in the shape of a bowl. Fry once more for 5-10 minutes.| Pork: Boil large chunks of pork then lightly fry the pork. Chop the pork into small pieces. | Pikliz: Mix together shredded cabbage, thinly sliced scotch bonnet pepper, sliced onions and carrots, salt and peppercorns. Take the plantain bowl and fill it with chopped pork. Top it with pikliz and a sprinkle of fresh parsley
🇧🇸 🇭🇹PORK GRIOT: In a large pot, cook seasoned pork for about 45 minutes. Once cooked, broil meat for about 5 to 10 minutes. Fry until brown. Place pork in a bowl with cooked green plantains. Place the pork on the serving dish and top with sliced peppers, onions and fresh parsley. Serve with fried plantain chips and pikliz.
💸PRICE: Pork Plantain Bowl - $8 | Pork Griot - $12 USD
#BestEverBahamasTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 SIMEON HALL JR ON INSTAGRAM » @simeonhalljr
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. HAITIAN GROCERY STORE
ADDRESS: Nassau, New Providence
INTERVIEWEE: Sherlanda Baptiste
PRICE: Tablet Pistache & Mud Cookie - $1.00USD each
- - - - - - - - - - - - - - - - -
2. CARIBBEAN CUISINE
ADDRESS: Finlayson Street, New Providence
INTERVIEWEE: Sherlanda Baptiste & Jeannine Belias
🇧🇸 🇭🇹PATAE: Cut the dough into a square-like shape and stuff it with mackerel. Pinch together to form a dumpling. Fry and enjoy with pepper sauce.
🇧🇸 🇭🇹HAITIAN LEGUME: Cut the rib / oxtail / cow feet. Separately, chop carrots, onions and celery. Add legumes. In a big pot, add meat. In a separate bowl, add seasonings and fresh squeezed lime. Mix and pour into the pot with the meat. Add vegetables and boil down for a few hours. Separately, peel papayas, eggplants and cabbage and place in a pot to boil. Let them cool and then mash them using a mallet. Mix everything together and serve with rice.
- - - - - - - - - - - - - - - - -
3. DO-DOON’S KITCHEN
ADDRESS: Arawak Cay (Junkanoo Village), Nassau, New Providence
INTERVIEWEE: Asline and Sharmaine
🇧🇸 🇭🇹PORK PLANTAIN BOWL: Peel a green plantain. Cut in two or three horizontally then fry for 10 minutes. Mold the plantains in the shape of a bowl. Fry once more for 5-10 minutes.| Pork: Boil large chunks of pork then lightly fry the pork. Chop the pork into small pieces. | Pikliz: Mix together shredded cabbage, thinly sliced scotch bonnet pepper, sliced onions and carrots, salt and peppercorns. Take the plantain bowl and fill it with chopped pork. Top it with pikliz and a sprinkle of fresh parsley
🇧🇸 🇭🇹PORK GRIOT: In a large pot, cook seasoned pork for about 45 minutes. Once cooked, broil meat for about 5 to 10 minutes. Fry until brown. Place pork in a bowl with cooked green plantains. Place the pork on the serving dish and top with sliced peppers, onions and fresh parsley. Serve with fried plantain chips and pikliz.
💸PRICE: Pork Plantain Bowl - $8 | Pork Griot - $12 USD
#BestEverBahamasTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
What Cubans Eat!! American Reveals WILD Cuban Food!! (Full Documentary)
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 ORO PADRON » IG: @oromotion
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
#BestEverCubaFoodTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
CUBAN PRODUCTION SERVICES: i4films (IG: i4_films)
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 ORO PADRON » IG: @oromotion
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
#BestEverCubaFoodTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
CUBAN PRODUCTION SERVICES: i4films (IG: i4_films)
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Bahamas ALIEN Seafood Boss!!! Why Do They LoVe This?!
Try Lingoda yourself! Click [...]
Try Lingoda yourself! Click https://try.lingoda.com/BestEverFoodReviewShow to sign up for the 7-day FREE trial to try either 3 group classes or 1 private class for FREE as well as up-to 40% ...off your first purchase. Use the code: Sonny40 to start your language learning journey today! #lingoda202110"
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 CHEF LEONARDIS ON INSTAGRAM » @culinarypapii
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. MONTAGU BEACH + MONTAGU BEACH FISH MARKET
ADDRESS: Montagu Beach
INTERVIEWEE: Tomicko Mackey (Micko)
🐚RAW CONCH: Crack the conch shell & gently pull the conch out. Skin the conch and remove the inedible parts. Score the conch. Squirt with fresh lime and enjoy!
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2. YELLOW & BOBBY’S STALL
ADDRESS: Montagu Beach
INTERVIEWEE: Yellow
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3. DINO’S GOURMET CONCH SALAD
ADDRESS: 849 West Bay Street Gambier Village, Nassau
INTERVIEWEE: Dino Higgs
WEBSITE: https://dinos-gourmet-conch-salad.business.site/
🐚TRADITIONAL CONCH SALAD: Remove the conch from the shell and de-skin. Clean it in salt water
then clean it with lime. Mince onions, green pepper and tomato. Slice the conch in half, then into thin, small slices. Add pepper blend, salt & mix. Place in a bowl and add lime juice and an orange on top. Garnish with a lime and orange. Top with the conch red.
🐚TRADITIONAL CONCH SALAD + OLD FASHIONED SCORCH CONCH SALAD: In a bowl, add chopped pineapple, green peppers, onions, tomatoes and a mango. Add salt and goat pepper to the bowl and then scoop mixture into a pineapple. Take a new conch and scorch it. Rub the scorch conch with pepper and rub with salt and place the scorched conch on top. Add sliced mango.
💸PRICE: First dish - $12 | Second dish - $25 USD
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4. THE CAPTAIN’S TABLE
ADDRESS: Marina in Lyford Cay, Wester New Providence
INTERVIEWEE: Chef Leonardis
🐚CONCH FRITTERS: In a food processor,chop onions & tomatoes. Pour mixture into a mixing bowl. Remove the buds from the conch then place raw conch into the food processor. Add lime juice, thyme, salt, pepper, flour and baking soda. Roll into balls & fry until golden brown. | Caliper sauce: Mayo, ketchup, hot sauce and lime juice.
🐚CRACKED CONCH: Slice the tender conch into strips. Dip the slices into a mixture of eggs, salt and pepper.Roll in flour & lightly fry until golden brown. Serve with french fries & caliper dipping sauce.
🐚BLACKENED CONCH: Season the tenderized conch with blackened spice. In a pan with oil, sear conch on both sides, then saute julienned vegetables. Dice the conch then add to the vegetable mix. | Sriracha Honey Mayo: 1 tbsp mayo, 1 tbsp sriracha, 1/2 tbsp honey, Salt TT, Pepper TT, Juice of 1/2 lime. In a mixing bowl, whisk all ingredients together. | Serve with tropical salsa & top with apple tuile.
#BestEverBahamasTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Tiep Tran
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 CHEF LEONARDIS ON INSTAGRAM » @culinarypapii
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. MONTAGU BEACH + MONTAGU BEACH FISH MARKET
ADDRESS: Montagu Beach
INTERVIEWEE: Tomicko Mackey (Micko)
🐚RAW CONCH: Crack the conch shell & gently pull the conch out. Skin the conch and remove the inedible parts. Score the conch. Squirt with fresh lime and enjoy!
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2. YELLOW & BOBBY’S STALL
ADDRESS: Montagu Beach
INTERVIEWEE: Yellow
- - - - - - - - - - - - - - - - -
3. DINO’S GOURMET CONCH SALAD
ADDRESS: 849 West Bay Street Gambier Village, Nassau
INTERVIEWEE: Dino Higgs
WEBSITE: https://dinos-gourmet-conch-salad.business.site/
🐚TRADITIONAL CONCH SALAD: Remove the conch from the shell and de-skin. Clean it in salt water
then clean it with lime. Mince onions, green pepper and tomato. Slice the conch in half, then into thin, small slices. Add pepper blend, salt & mix. Place in a bowl and add lime juice and an orange on top. Garnish with a lime and orange. Top with the conch red.
🐚TRADITIONAL CONCH SALAD + OLD FASHIONED SCORCH CONCH SALAD: In a bowl, add chopped pineapple, green peppers, onions, tomatoes and a mango. Add salt and goat pepper to the bowl and then scoop mixture into a pineapple. Take a new conch and scorch it. Rub the scorch conch with pepper and rub with salt and place the scorched conch on top. Add sliced mango.
💸PRICE: First dish - $12 | Second dish - $25 USD
- - - - - - - - - - - - - - - - -
4. THE CAPTAIN’S TABLE
ADDRESS: Marina in Lyford Cay, Wester New Providence
INTERVIEWEE: Chef Leonardis
🐚CONCH FRITTERS: In a food processor,chop onions & tomatoes. Pour mixture into a mixing bowl. Remove the buds from the conch then place raw conch into the food processor. Add lime juice, thyme, salt, pepper, flour and baking soda. Roll into balls & fry until golden brown. | Caliper sauce: Mayo, ketchup, hot sauce and lime juice.
🐚CRACKED CONCH: Slice the tender conch into strips. Dip the slices into a mixture of eggs, salt and pepper.Roll in flour & lightly fry until golden brown. Serve with french fries & caliper dipping sauce.
🐚BLACKENED CONCH: Season the tenderized conch with blackened spice. In a pan with oil, sear conch on both sides, then saute julienned vegetables. Dice the conch then add to the vegetable mix. | Sriracha Honey Mayo: 1 tbsp mayo, 1 tbsp sriracha, 1/2 tbsp honey, Salt TT, Pepper TT, Juice of 1/2 lime. In a mixing bowl, whisk all ingredients together. | Serve with tropical salsa & top with apple tuile.
#BestEverBahamasTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Tiep Tran
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Bahamas MEGA-SIZED Lobster!! Carribean's Eye-Popping Seafood!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
All Covid-19 protocols were followed during the filming of this episode. Huge thanks to our ...friends at Atlantis Resort for helping to make this trip possible. Be sure to book your stay with Atlantis for a wonderful experience in The Bahamas : https://bit.ly/AtlantisResortBH
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. MONTAGU BEACH FISH MARKET
ADDRESS: Montagu Beach
INTERVIEWEE: ALAN BROWN
- - - - - - - - - - - - - - - - -
2. SIP SIP
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Kim Burrows
🦞LOBSTER QUESADILLA: Boil dice carrots, onion, and celery. Add lobster and let boil for 10-15 minutes. Once boiled, remove lobster from the pot and place in an ice bath. Remove the lobster meat from the tail, then dice the meat. Separately, mix together grated pepper jack cheese, white cheddar cheese & 3 stems of scallions. Lightly brush olive oil on the outer part of the 10-inch tortilla. Sprinkle ancho chili powder. Add cheese. Add chopped lobster meat and sprinkle a touch of cheese then close. Place on a flat top grill and let cook until golden brown on both sides.Squeeze chipotle Cremer on top and drizzle salsa in the middle. Sprinkle green onions on top.
💸PRICE: $45 USD
- - - - - - - - - - - - - - - - -
3. ATLANTIS BEACH
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Elrod Munnings
🦞LOBSTER STUFFED BANANA LEAF: Grill the banana leaf on the grill to make it pliable. Place the banana leaf down first, then add the three ounces of the cook grits as the base. Add two ounces of lobster filling on top of the cooked grits. Oil all 4 sides of the banana leaf to help it stick together and fold. Once that is done oil the grill and place the stuff banana leaf on the grill and cook for 6-8 mins. Once complete open the stuff banana leaf and garnish with the mango salsa, micro greens and olive oil.
💸PRICE: $18 USD
- - - - - - - - - - - - - - - - -
4. FRANKIE GONE BANANAS
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Maxine Smith
🦞LOBSTER TAIL: Blend ingredients (Cilantro, parsley, spring onions, garlic cloves, ginger, lime juice, lemon juice, olive oil, jerk sauce, fresh orange juice, sea salt and pepper) together. Rub evenly on Lobster, place on an open grill to mark. Remove from the char grill and place in an oven at 350 degrees for 20 minutes. Serve with salad, sweet potatoes & salad
🥗JUNKANOO AVOCADO SALAD: Peel and dice mango, pineapple and avocados. Slice purple red orions and heirloom tomatoes. Place all ingredients (including fresh orange juice, lemon juice, small red onion (sliced) & lime juice) in a mixing bowl and toss, season with salt and pepper.
🍌PLANTAIN: Toss plantains with olive oil and roast until golden brown. Take out of the oven and sprinkle on cinnamon and honey.
#BestEverBahamasTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
All Covid-19 protocols were followed during the filming of this episode. Huge thanks to our ...friends at Atlantis Resort for helping to make this trip possible. Be sure to book your stay with Atlantis for a wonderful experience in The Bahamas : https://bit.ly/AtlantisResortBH
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. MONTAGU BEACH FISH MARKET
ADDRESS: Montagu Beach
INTERVIEWEE: ALAN BROWN
- - - - - - - - - - - - - - - - -
2. SIP SIP
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Kim Burrows
🦞LOBSTER QUESADILLA: Boil dice carrots, onion, and celery. Add lobster and let boil for 10-15 minutes. Once boiled, remove lobster from the pot and place in an ice bath. Remove the lobster meat from the tail, then dice the meat. Separately, mix together grated pepper jack cheese, white cheddar cheese & 3 stems of scallions. Lightly brush olive oil on the outer part of the 10-inch tortilla. Sprinkle ancho chili powder. Add cheese. Add chopped lobster meat and sprinkle a touch of cheese then close. Place on a flat top grill and let cook until golden brown on both sides.Squeeze chipotle Cremer on top and drizzle salsa in the middle. Sprinkle green onions on top.
💸PRICE: $45 USD
- - - - - - - - - - - - - - - - -
3. ATLANTIS BEACH
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Elrod Munnings
🦞LOBSTER STUFFED BANANA LEAF: Grill the banana leaf on the grill to make it pliable. Place the banana leaf down first, then add the three ounces of the cook grits as the base. Add two ounces of lobster filling on top of the cooked grits. Oil all 4 sides of the banana leaf to help it stick together and fold. Once that is done oil the grill and place the stuff banana leaf on the grill and cook for 6-8 mins. Once complete open the stuff banana leaf and garnish with the mango salsa, micro greens and olive oil.
💸PRICE: $18 USD
- - - - - - - - - - - - - - - - -
4. FRANKIE GONE BANANAS
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Maxine Smith
🦞LOBSTER TAIL: Blend ingredients (Cilantro, parsley, spring onions, garlic cloves, ginger, lime juice, lemon juice, olive oil, jerk sauce, fresh orange juice, sea salt and pepper) together. Rub evenly on Lobster, place on an open grill to mark. Remove from the char grill and place in an oven at 350 degrees for 20 minutes. Serve with salad, sweet potatoes & salad
🥗JUNKANOO AVOCADO SALAD: Peel and dice mango, pineapple and avocados. Slice purple red orions and heirloom tomatoes. Place all ingredients (including fresh orange juice, lemon juice, small red onion (sliced) & lime juice) in a mixing bowl and toss, season with salt and pepper.
🍌PLANTAIN: Toss plantains with olive oil and roast until golden brown. Take out of the oven and sprinkle on cinnamon and honey.
#BestEverBahamasTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Most UNIQUE Food in MEXICO!! SUPER RARE Food Tour!! (FULL DOCUMENTARY)
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free ...music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free ...music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Most Awkward Moment, Best CoHost, Scariest Food and more | 2021 BESTY AWARDS!!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free ...music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
🏆1. Best Co-host
⭐ Calvin (IG: fkndeliciousness) Vietnam & USA → 60%
Thuyen (IG: @thuyenvo12) Vietnam → 30%
Andrew (YouTube: Power Up) Vietnam → 6%
Jamal (IG: @coolhandhashi) → 3%
Chef Yia Yang (IG: @vinaiimn)→ 2%
🏆2. Most Unique Food
⭐ Ostrich Heart (Vietnam) → 33%
Hogenstein (Pig Turducken) (Vietnam) → 19%
Raw Antelope (USA) → 18%
Dong Tao Chicken (Vietnam)→ 15%
Boiled Buffalo Tongue (Vietnam) → 14%
🏆3. Scariest Food
Mudskipper (Vietnam) → 20%
Insect Hot Pot (Vietnam) → 24%
Fried Cicada Fungi (Vietnam) → 9%
Fried Centipede (Vietnam) → 19%
⭐Live Fish (Vietnam) → 28%
🏆4. Best Food Reaction
Butter Explosion (USA) → 20%
It's Food (Korean Airways) → 7%
Stingray Liver (Vietnam) → 21%
Fancy French Toast (Vietnam) → %
⭐Live Octopus (Vietnam) → 41%
🏆5. Most Awkward Moment
⭐ WHY??! (Vietnam) → 25%
Excited to try your a$$ (Vietnam) → 18%
Can't say Worth It (Vietnam) → 15%
Don't be Ricist (Vietnam) → 17%
Mark's Meat (USA) → 25%
🏆6. Most Mouth-Watering Meat (829 total votes)
Dry-Aged Duck (Vietnam) → 11%
⭐ $320 Texas BBQ Platter (USA)→ 50%
Peking Duck (Vietnam) → 21%
Turkey Leg (USA) → 7%
$231 Steak (USA) → 11%
🏆7. Most Enlightening (829 total votes)
HMong Feast (USA) → 27%
Nepal Episode (USA) → 8%
Somalí Food (USA) → 11%
⭐Black HMong People (Vietnam) → 34%
Black HMong Wedding (Vietnam) → 20%
🏆8. Best Episode (829 total votes)
Caviar (Vietnam) → 30%
HMong Farm (USA) → 13%
⭐Black Thai Village (Vietnam) → 35%
Somali (USA) → 10%
Giant Pizza (USA) → 13%
🏆9. Best Balls (829 total votes)
⭐No Exit Dove (Vietnam) → 44%
Meatball on a stick (USA) → 13%
Texas Easter Egg (USA) → 14%
Fried Coke (USA) → 6%
Fried Butter (USA) → 14%
🏆10. Best Thumbnail (829 total votes)
Giant Pizza (USA) → 25%
24h Heart Tour (Vietnam) → 13%
⭐Giant Clam (Vietnam) → 30%
Giant Octopus (Vietnam) → 24%
The Nùng (Vietnam) → 8%
#BestyAwards #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
VIDEO EDITOR » Hà Nhật Linh
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free ...music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
🏆1. Best Co-host
⭐ Calvin (IG: fkndeliciousness) Vietnam & USA → 60%
Thuyen (IG: @thuyenvo12) Vietnam → 30%
Andrew (YouTube: Power Up) Vietnam → 6%
Jamal (IG: @coolhandhashi) → 3%
Chef Yia Yang (IG: @vinaiimn)→ 2%
🏆2. Most Unique Food
⭐ Ostrich Heart (Vietnam) → 33%
Hogenstein (Pig Turducken) (Vietnam) → 19%
Raw Antelope (USA) → 18%
Dong Tao Chicken (Vietnam)→ 15%
Boiled Buffalo Tongue (Vietnam) → 14%
🏆3. Scariest Food
Mudskipper (Vietnam) → 20%
Insect Hot Pot (Vietnam) → 24%
Fried Cicada Fungi (Vietnam) → 9%
Fried Centipede (Vietnam) → 19%
⭐Live Fish (Vietnam) → 28%
🏆4. Best Food Reaction
Butter Explosion (USA) → 20%
It's Food (Korean Airways) → 7%
Stingray Liver (Vietnam) → 21%
Fancy French Toast (Vietnam) → %
⭐Live Octopus (Vietnam) → 41%
🏆5. Most Awkward Moment
⭐ WHY??! (Vietnam) → 25%
Excited to try your a$$ (Vietnam) → 18%
Can't say Worth It (Vietnam) → 15%
Don't be Ricist (Vietnam) → 17%
Mark's Meat (USA) → 25%
🏆6. Most Mouth-Watering Meat (829 total votes)
Dry-Aged Duck (Vietnam) → 11%
⭐ $320 Texas BBQ Platter (USA)→ 50%
Peking Duck (Vietnam) → 21%
Turkey Leg (USA) → 7%
$231 Steak (USA) → 11%
🏆7. Most Enlightening (829 total votes)
HMong Feast (USA) → 27%
Nepal Episode (USA) → 8%
Somalí Food (USA) → 11%
⭐Black HMong People (Vietnam) → 34%
Black HMong Wedding (Vietnam) → 20%
🏆8. Best Episode (829 total votes)
Caviar (Vietnam) → 30%
HMong Farm (USA) → 13%
⭐Black Thai Village (Vietnam) → 35%
Somali (USA) → 10%
Giant Pizza (USA) → 13%
🏆9. Best Balls (829 total votes)
⭐No Exit Dove (Vietnam) → 44%
Meatball on a stick (USA) → 13%
Texas Easter Egg (USA) → 14%
Fried Coke (USA) → 6%
Fried Butter (USA) → 14%
🏆10. Best Thumbnail (829 total votes)
Giant Pizza (USA) → 25%
24h Heart Tour (Vietnam) → 13%
⭐Giant Clam (Vietnam) → 30%
Giant Octopus (Vietnam) → 24%
The Nùng (Vietnam) → 8%
#BestyAwards #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
VIDEO EDITOR » Hà Nhật Linh
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
$1 Tacos VS $113 Tacos in MEXICO!! Super RARE Mexican Food!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 FOLLOW CALVIN » https://www.youtube.com/c/FKNDeliciou... | IG @fkndeliciousness
Like our music? Enjoy a free 30-day ...of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. TACOS DON JAIME
Interviewee: Jaime Jasso Gonzales
🌮TACOS WITH REFRIED BEANS: Make the fillings for the taco using 1/2 kilo of cooked black beans, one cup of chicken broth, 3 spoons of lard, 1/2 of an onion, 1 sprig of epazote and salt. Chop onions. In a pot, sweat the onions and add the beans then the chicken broth. Mix in salt and epazote. Assembly: Layer the tortilla with chicharron grease, then add fillings, close tortilla and then add onions and hot oil on top
🌮CHICHARRON TACOS: : Layer the tortilla with chicharron grease, then add fillings, close the tortilla and then add onions and hot oil on top.
🌮POTATO TACOS: Layer the tortilla with chicharron grease, then add fillings, close the tortilla and then add onions and hot oil on top.
💸PRICE: 7 pesos / 0.34 cents per taco
- - - - - - - - - - - - - - - - -
2. MARISCOS LOS PAISAS
ADDRESS: Mercado de Jamaica
INTERVIEWEE: Chef Daniel Silva
WEBSITE: https://mariscoselpaisa.negocio.site/
🌮OCTOPUS AL PASTOR: Make Octopus in Al Pastor sauce. Assembly: Start with the top of a pineapple: add octopus. Add a pineapple. Add an octopus. Add pineapple. Add octopus and repeat the process until full. Torch the octopus. Cut tentacles off and place on a flat top grill. Add tortillas. When they get crispy, use the tortilla to scoop the octopus out. Add pineapples. Add onions. Add guacamole and squeeze a lime on top.
💸PRICE: $8.50 per plate
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3. COLMILLO - MASARYK
ADDRESS: Esquina, Aristóteles 124, Polanco, Miguel Hidalgo, 11560 Mexico City, CDMX
INTERVIEWEE: Chef Javier Valenzuela
WEBSITE: https://colmillo.mx/
🌮BLACK BEEF TROMPO: Place onions in the oven to blacken. When blackened, take them out and mash them in a mortar. Set aside lemon pepper, pariente) and seasoning juice. Season the beef with pariente, lemon pepper and the seasoning juice. Add onion ash. Mix it all in. Add more meat on top of the tray and repeat the seasoning process. Add blackened meat to the trompo. Grill for 20 minutes. Add meat to the plate. Serve with cilantro and onions and lime. Sauces: salsa verde and rojo.
🌮BABY GOAT CONFIT TACOS: Take baby goat and chop it into big chunks. In a pot filled with lard, add goat chunks. Cook for 6 hours, then remove the meat and shred. Take the shredded goat meat and add to the grill. Place tortillas down and slather on Peruvian refried beans sauce. Add butter on the grill. Flip until ready. Add avocados on top of tacos. Add on special salsa sauce made using Fresadilla tomato sauce and roasted three-chillies. Prepare garnish with fresadilla tomatoes, olive oil, parsley and assemble on top of tacos.
🌮BURNT STEAK TACO W/ BONE MARROW: Add asadero cheese on top of the grill. Add corn tortilla. Flip. Add beef fillet and place salt on meat. Add dark sauce and white sauce. Squeeze lime on top. Flip. Add meat on top of the tortilla. Add cilantro. Add fried parsley with tempura. Add piquín sauce.
💸PRICE: $113 USD for all dishes
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 FOLLOW CALVIN » https://www.youtube.com/c/FKNDeliciou... | IG @fkndeliciousness
Like our music? Enjoy a free 30-day ...of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. TACOS DON JAIME
Interviewee: Jaime Jasso Gonzales
🌮TACOS WITH REFRIED BEANS: Make the fillings for the taco using 1/2 kilo of cooked black beans, one cup of chicken broth, 3 spoons of lard, 1/2 of an onion, 1 sprig of epazote and salt. Chop onions. In a pot, sweat the onions and add the beans then the chicken broth. Mix in salt and epazote. Assembly: Layer the tortilla with chicharron grease, then add fillings, close tortilla and then add onions and hot oil on top
🌮CHICHARRON TACOS: : Layer the tortilla with chicharron grease, then add fillings, close the tortilla and then add onions and hot oil on top.
🌮POTATO TACOS: Layer the tortilla with chicharron grease, then add fillings, close the tortilla and then add onions and hot oil on top.
💸PRICE: 7 pesos / 0.34 cents per taco
- - - - - - - - - - - - - - - - -
2. MARISCOS LOS PAISAS
ADDRESS: Mercado de Jamaica
INTERVIEWEE: Chef Daniel Silva
WEBSITE: https://mariscoselpaisa.negocio.site/
🌮OCTOPUS AL PASTOR: Make Octopus in Al Pastor sauce. Assembly: Start with the top of a pineapple: add octopus. Add a pineapple. Add an octopus. Add pineapple. Add octopus and repeat the process until full. Torch the octopus. Cut tentacles off and place on a flat top grill. Add tortillas. When they get crispy, use the tortilla to scoop the octopus out. Add pineapples. Add onions. Add guacamole and squeeze a lime on top.
💸PRICE: $8.50 per plate
- - - - - - - - - - - - - - - - -
3. COLMILLO - MASARYK
ADDRESS: Esquina, Aristóteles 124, Polanco, Miguel Hidalgo, 11560 Mexico City, CDMX
INTERVIEWEE: Chef Javier Valenzuela
WEBSITE: https://colmillo.mx/
🌮BLACK BEEF TROMPO: Place onions in the oven to blacken. When blackened, take them out and mash them in a mortar. Set aside lemon pepper, pariente) and seasoning juice. Season the beef with pariente, lemon pepper and the seasoning juice. Add onion ash. Mix it all in. Add more meat on top of the tray and repeat the seasoning process. Add blackened meat to the trompo. Grill for 20 minutes. Add meat to the plate. Serve with cilantro and onions and lime. Sauces: salsa verde and rojo.
🌮BABY GOAT CONFIT TACOS: Take baby goat and chop it into big chunks. In a pot filled with lard, add goat chunks. Cook for 6 hours, then remove the meat and shred. Take the shredded goat meat and add to the grill. Place tortillas down and slather on Peruvian refried beans sauce. Add butter on the grill. Flip until ready. Add avocados on top of tacos. Add on special salsa sauce made using Fresadilla tomato sauce and roasted three-chillies. Prepare garnish with fresadilla tomatoes, olive oil, parsley and assemble on top of tacos.
🌮BURNT STEAK TACO W/ BONE MARROW: Add asadero cheese on top of the grill. Add corn tortilla. Flip. Add beef fillet and place salt on meat. Add dark sauce and white sauce. Squeeze lime on top. Flip. Add meat on top of the tortilla. Add cilantro. Add fried parsley with tempura. Add piquín sauce.
💸PRICE: $113 USD for all dishes
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
MEXICAN MEAT PIT!!! Ancient Underground Primitive Cooking Techniques!!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
🎥 FOLLOW MONKS OF MUNCH » https://bit.ly/MonksofMunch | IG: @monksofmunch
Like our music? Enjoy a ...free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. OBRADOR SLAUGHTERHOUSE
ADDRESS: Tulancingo, Hidalgo
Interviewee: Moises Rodriguez Vargas + Norma Vargas
🇲🇽 GRILLED ANT EGGS WITH BUTTER AND TORTILLAS: On a hot grill, add butter. Add onions, epazote and peppers. Add ant eggs on top of ingredients. Add more ant eggs. Flip the ingredients so it cooks evenly. Place the tortilla on the grill to heat up then assemble.
🇲🇽 HONEY WATER & PULQUE
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3. EL HIDALGUENSE
ADDRESS: Campeche 155, Roma Sur, Cuauhtémoc, 06760 Ciudad de México, CDMX, México
INTERVIEWEE: Moises Rodriguez Vargas
WEBSITE: https://www.facebook.com/el.hidalguense.5
FACEBOOK: https://www.facebook.com/restauranteelhidalguense/
🇲🇽 MIXIOTE: De-skin, slice testacles & add into small pieces and into a bowl. Add diced lamb fat, onions and garlic. Add diced epazote leaves, salt and chillies. Lay down the first thin, clear layer of a maguey leaf. Add mixture & tie with a small piece of rope. Place in an underground pit. Serve with tortillas, onions and lime, green salsa and red salsa.
🇲🇽 BARBACOA: Clean and butcher the lamb. Place a zinc on the fire and add maguey leaves. Grill the maguey leaves for a bit to make them more flexible. In an underground oven, consomme pot & wooden lattice. Layer some maguey leaves down. Add each chunk of unseasoned meat on top of a piece of maguey leaf. Add the stomach and mixiote dishes at the side. Add maguey leaves on top. Add wooden lattice. Add maguey leaves. Add tarp. Leave in the underground oven for 14 -16 hours. When cooked, pull out the meat piece by piece and immediately add salt.
🇲🇽 MAGUEY WORM SALSA: On a grill, add diced onions, chilies, tomatoes, garlic and maguey worms to roast. Take onions and garlic and place in a volcanic stone mortar, then add tomatoes and maguey worms. Grind everything up.
🇲🇽 CONSOMME: n a big pot, add onions, garlic, epazote, garbanzo beans, rice salt and water. Bring the pot to the underground oven. Place the pot into the oven and then add a small wooden lattice on top.
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 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
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
🎥 FOLLOW MONKS OF MUNCH » https://bit.ly/MonksofMunch | IG: @monksofmunch
Like our music? Enjoy a ...free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. OBRADOR SLAUGHTERHOUSE
ADDRESS: Tulancingo, Hidalgo
Interviewee: Moises Rodriguez Vargas + Norma Vargas
🇲🇽 GRILLED ANT EGGS WITH BUTTER AND TORTILLAS: On a hot grill, add butter. Add onions, epazote and peppers. Add ant eggs on top of ingredients. Add more ant eggs. Flip the ingredients so it cooks evenly. Place the tortilla on the grill to heat up then assemble.
🇲🇽 HONEY WATER & PULQUE
- - - - - - - - - - - - - - - - -
3. EL HIDALGUENSE
ADDRESS: Campeche 155, Roma Sur, Cuauhtémoc, 06760 Ciudad de México, CDMX, México
INTERVIEWEE: Moises Rodriguez Vargas
WEBSITE: https://www.facebook.com/el.hidalguense.5
FACEBOOK: https://www.facebook.com/restauranteelhidalguense/
🇲🇽 MIXIOTE: De-skin, slice testacles & add into small pieces and into a bowl. Add diced lamb fat, onions and garlic. Add diced epazote leaves, salt and chillies. Lay down the first thin, clear layer of a maguey leaf. Add mixture & tie with a small piece of rope. Place in an underground pit. Serve with tortillas, onions and lime, green salsa and red salsa.
🇲🇽 BARBACOA: Clean and butcher the lamb. Place a zinc on the fire and add maguey leaves. Grill the maguey leaves for a bit to make them more flexible. In an underground oven, consomme pot & wooden lattice. Layer some maguey leaves down. Add each chunk of unseasoned meat on top of a piece of maguey leaf. Add the stomach and mixiote dishes at the side. Add maguey leaves on top. Add wooden lattice. Add maguey leaves. Add tarp. Leave in the underground oven for 14 -16 hours. When cooked, pull out the meat piece by piece and immediately add salt.
🇲🇽 MAGUEY WORM SALSA: On a grill, add diced onions, chilies, tomatoes, garlic and maguey worms to roast. Take onions and garlic and place in a volcanic stone mortar, then add tomatoes and maguey worms. Grind everything up.
🇲🇽 CONSOMME: n a big pot, add onions, garlic, epazote, garbanzo beans, rice salt and water. Bring the pot to the underground oven. Place the pot into the oven and then add a small wooden lattice on top.
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 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
For business inquiries: marketing@befrs.com
активный
MEXICAN DEATH FOOD!!! What They Eat on Day of the Dead!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
🎥 FOLLOW MONKS OF MUNCH » https://bit.ly/MonksofMunch | IG: @monksofmunch
Like our music? Enjoy a ...free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. PASTELERÍA MADRID
ADDRESS: 5 de Febrero 25, Centro Histórico de la Cdad. de México, Centro, Cuauhtémoc, 06000 Ciudad de México, CDMX, Mexico
Interviewee:
🇲🇽 PAN DE MUERTO: Take baked bread and lather it in syrup that has matured for 6 months, then dip it in icing sugar.
- - - - - - - - - - - - - - - - -
2. MOLES TEOCALLI
ADDRESS: Miguel Hidalgo 28, Nuchtla, Tula, Milpa Alta, 12200 San Pedro Atocpan, CDMX
OPERATION HOURS: 8AM - 8PM
INTERVIEWEE: Manuel
🇲🇽 MOLE EXTRA, MOLE VERDE & MOLE PIPIÁN
- - - - - - - - - - - - - - - - -
3. FAMILY MOLINA
ADDRESS: Milpa Alta
INTERVIEWEE: Sarah
MOLE ALMENDRADO: Place banana, chocolate, cookies, almonds, hazelnut, nuts, peanuts, raisins, tortillas, bread, garlic in a big pot. In the grinder machine, grind dried chilies and sesame seeds into the pot with the rest of the ingredients. Take that same pot and place it in the same grinder one more time. After, pour the grinded ingredients into another grinder to make the mixture finer. Second machine has a metal disk that grinds the ingredients. The final machine has a rock inside that simulates how they, the ancestors, used to make mole in the past making the ingredients finer.
- - - - - - - - - - - - - - - - -
4. LUCIA’S & SARAH’S FAMILY HOME
ADDRESS: Av. Cuauhtémoc 1371, Santa Cruz Atoyac, 03310, Ciudad de México, CDMX
INTERVIEWEE: Lucia & Sarah
🇲🇽 MOLE WITH ROSEMARY, SHRIMP, CACTUS AND POTATOES: In a pot, add olive oil and then the mole paste, then stir. Add water and stir until it becomes a thick sauce. Add more water. Continue stirring. Add chopped cactus in the pot. Add shrimp. Add potatoes. Add rosemary and stir. Add salt. Leave it for 15 minutes. Add shrimp cakes. serve with rice, tamales and tortillas.
🇲🇽 CANDIED SWEET POTATO: Soak sweet potatoes in water for hours. Place soaked sweet potatoes with guava, orange, cinnamon, sugar, pineapple and water.
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
🎥 FOLLOW MONKS OF MUNCH » https://bit.ly/MonksofMunch | IG: @monksofmunch
Like our music? Enjoy a ...free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. PASTELERÍA MADRID
ADDRESS: 5 de Febrero 25, Centro Histórico de la Cdad. de México, Centro, Cuauhtémoc, 06000 Ciudad de México, CDMX, Mexico
Interviewee:
🇲🇽 PAN DE MUERTO: Take baked bread and lather it in syrup that has matured for 6 months, then dip it in icing sugar.
- - - - - - - - - - - - - - - - -
2. MOLES TEOCALLI
ADDRESS: Miguel Hidalgo 28, Nuchtla, Tula, Milpa Alta, 12200 San Pedro Atocpan, CDMX
OPERATION HOURS: 8AM - 8PM
INTERVIEWEE: Manuel
🇲🇽 MOLE EXTRA, MOLE VERDE & MOLE PIPIÁN
- - - - - - - - - - - - - - - - -
3. FAMILY MOLINA
ADDRESS: Milpa Alta
INTERVIEWEE: Sarah
MOLE ALMENDRADO: Place banana, chocolate, cookies, almonds, hazelnut, nuts, peanuts, raisins, tortillas, bread, garlic in a big pot. In the grinder machine, grind dried chilies and sesame seeds into the pot with the rest of the ingredients. Take that same pot and place it in the same grinder one more time. After, pour the grinded ingredients into another grinder to make the mixture finer. Second machine has a metal disk that grinds the ingredients. The final machine has a rock inside that simulates how they, the ancestors, used to make mole in the past making the ingredients finer.
- - - - - - - - - - - - - - - - -
4. LUCIA’S & SARAH’S FAMILY HOME
ADDRESS: Av. Cuauhtémoc 1371, Santa Cruz Atoyac, 03310, Ciudad de México, CDMX
INTERVIEWEE: Lucia & Sarah
🇲🇽 MOLE WITH ROSEMARY, SHRIMP, CACTUS AND POTATOES: In a pot, add olive oil and then the mole paste, then stir. Add water and stir until it becomes a thick sauce. Add more water. Continue stirring. Add chopped cactus in the pot. Add shrimp. Add potatoes. Add rosemary and stir. Add salt. Leave it for 15 minutes. Add shrimp cakes. serve with rice, tamales and tortillas.
🇲🇽 CANDIED SWEET POTATO: Soak sweet potatoes in water for hours. Place soaked sweet potatoes with guava, orange, cinnamon, sugar, pineapple and water.
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Eating ONLY CACTUS for 24 Hours in MEXICO!! (I Almost Died!!)
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
🎥 FOLLOW MONKS OF MUNCH » https://bit.ly/MonksofMunch | IG: @monksofmunch
Like our music? Enjoy a ...free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
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.
- - - - - - - - - - - - - - - - -
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
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 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
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
🎥 FOLLOW MONKS OF MUNCH » https://bit.ly/MonksofMunch | IG: @monksofmunch
Like our music? Enjoy a ...free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
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.
- - - - - - - - - - - - - - - - -
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
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 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
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
MONSTER-SIZED Street Food in Mexico City!! Mega Food Factories!!
Sign up for Extra with our link https://extra.app/befrs and start [...]
Sign up for Extra with our link https://extra.app/befrs and start building your credit with a debit card--yes a debit card.
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 ...SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW CAROLINNE ON IG » @carolinnekeyness
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
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
- - - - - - - - - - - - - - - - -
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
- - - -
3. KARRUBIS CARNITAS
ADDRESS:
INTERVIEWEE: Ruben
- - - -
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
- - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - -
🎬 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
For business inquiries: marketing@befrs.com
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 ...SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW CAROLINNE ON IG » @carolinnekeyness
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
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
- - - - - - - - - - - - - - - - -
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
- - - -
3. KARRUBIS CARNITAS
ADDRESS:
INTERVIEWEE: Ruben
- - - -
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
- - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - -
🎬 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
For business inquiries: marketing@befrs.com
активный
Eating Lion, Llama and Wild Boar!! Mexico's Exotic Meat Obsession!!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW PELUCHE ON IG » @peluchesk8
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. EL NORTEÑO
ADDRESS: Mercado de San Juan
🇲🇽 WOOD WORMS: Put worms on a plate and add lime and chinicuil chili salt.
💸 PRICE: 100 pesos / $5.00 USD
- - - - - - - - - - - - - - - - -
2. EL GRAN CAZADOR
ADDRESS: Mercado de San Juan
🇲🇽 Llama Steak Cuts: Season llama meat and grill on a hot plate.
💸 PRICE: 345 pesos / $17 USD
- - - - - - - - - - - - - - - - -
3. EL MORAL RANCH
ADDRESS: Tlaxcala, Mexico
INTERVIEWEE: Fernando, Pepe & Ivette Moreno
🇲🇽 WHOLE WILD BOAR: Slaughter and de-skin the meat. Hang to drain the blood. Trim the fat. Cut the boar open. Season the pig with salt and a special sauce (oregano, salt and herbs). Puncture boar with wires and attach it to clamps. The way he roasts it is to ensure the meat cooks evenly. Add clamp over fire with pig. Rotate every 3-5 minutes. When close to ready, add Adobe (made from chile guajillo blended with garlic, cumin, salt and onions sauce and cut meat. Serve with salsa, guacamole & tortillas.
🇲🇽 GRASSHOPPER SOUP: Pour grasshoppers into a pot with water. Place on fire and allow it to boil. When it’s cool, blend the grasshoppers then strain the liquid into a separate pot. Only the concentrated liquid Is used because the other part is too crunchy and has grasshopper legs. Add homemade salsa made from a blend of four different chile peppers to the broth and stir. Pour into boil and sprinkle more grasshoppers on top . Serve with cilantro and cut onions similar to consomé de barbacoa.
🇲🇽 LION MEAT: Place the Lion meat on grill and add salt. Continue flipping until completely cooked.
💸 PRICE: Lion meat - 330 pesos / $16.50
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW PELUCHE ON IG » @peluchesk8
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. EL NORTEÑO
ADDRESS: Mercado de San Juan
🇲🇽 WOOD WORMS: Put worms on a plate and add lime and chinicuil chili salt.
💸 PRICE: 100 pesos / $5.00 USD
- - - - - - - - - - - - - - - - -
2. EL GRAN CAZADOR
ADDRESS: Mercado de San Juan
🇲🇽 Llama Steak Cuts: Season llama meat and grill on a hot plate.
💸 PRICE: 345 pesos / $17 USD
- - - - - - - - - - - - - - - - -
3. EL MORAL RANCH
ADDRESS: Tlaxcala, Mexico
INTERVIEWEE: Fernando, Pepe & Ivette Moreno
🇲🇽 WHOLE WILD BOAR: Slaughter and de-skin the meat. Hang to drain the blood. Trim the fat. Cut the boar open. Season the pig with salt and a special sauce (oregano, salt and herbs). Puncture boar with wires and attach it to clamps. The way he roasts it is to ensure the meat cooks evenly. Add clamp over fire with pig. Rotate every 3-5 minutes. When close to ready, add Adobe (made from chile guajillo blended with garlic, cumin, salt and onions sauce and cut meat. Serve with salsa, guacamole & tortillas.
🇲🇽 GRASSHOPPER SOUP: Pour grasshoppers into a pot with water. Place on fire and allow it to boil. When it’s cool, blend the grasshoppers then strain the liquid into a separate pot. Only the concentrated liquid Is used because the other part is too crunchy and has grasshopper legs. Add homemade salsa made from a blend of four different chile peppers to the broth and stir. Pour into boil and sprinkle more grasshoppers on top . Serve with cilantro and cut onions similar to consomé de barbacoa.
🇲🇽 LION MEAT: Place the Lion meat on grill and add salt. Continue flipping until completely cooked.
💸 PRICE: Lion meat - 330 pesos / $16.50
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Eating INTENSE Mexican Seafood!!! 2nd Largest Seafood Market in the World!!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW CAROLINNE ON IG » @carolinnekeyness
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - -
1. LA VIGA MARKET
ADDRESS: Eje 6 Sur 560, Área Federal Central de Abastos, Iztapalapa
🇲🇽 FRIED ANCHOVIES: Deep-fry anchovies and add chilies.
💸 PRICE: 40.25 pesos / $1.93 USD
2. EL PARAÍSO
ADDRESS: La Viga Market
🌮 OCTOPUS TACOS: Boil octopus in water. Prepare herbs (oregano, bay leaves, thyme, cloves and rosemary) and add to boiling water with an orange. Add in pan with butter, salt and olive oil. Take the boiled octopus out of the pot and chop it up. Put chopped octopus in a bowl and add garlic paste, pepper, talla sauce and olive oil.
💸 PRICE: 280 pesos - 300 pesos / $13 - $14.35 USD per plate
3. EL ERIZO LOCO RESTAURANT
ADDRESS: La Viga Market
INTERVIEWEE: Chef Rogelio Hernandez
🇲🇽 STUFFED BARRACUDA: Scale and clean the barracuda. Score on both sides. Season with herbs and lemon pepper on both sides and into the ridges. On aluminum foil, place sliced onions, tomatoes and sweet potatoes. Place sweet potatoes in ridges and stuff sliced carrots in the barracuda. Add sliced potatoes, red bell peppers, choko, zucchini, broccoli and mushrooms. Sprinkle oregano. Add holy herbs, worcestershire sauce and Maggi sauce. Drizzle olive oil and spread on garlic herb butter. Add shredded manchego cheese. Wrap barracuda and place on grill for 15 - 20 minutes.
💸 PRICE: 380 pesos / $18.19 USD
🇲🇽 MANTA RAY AL PASTOR: On a flat grill, add olive oil then sliced onions. Add garlic, lard and herb butter and mix. Sprinkle cumin and black pepper. Add fine herbs and diced pineapples. Make a part in the center of the ingredients and add manta ray. Chop up cleaned, boiled manta ray on the grill then pour on special salsa. Mix everything together on the grill. Add salt and Worcestershire sauce.
💸 PRICE: 195 pesos / $9.33 USD
4. BOCA DEL RÍO RESTAURANT
ADDRESS: La Viga Market
INTERVIEWEE: Chef Irma Hernandez
🍲 STONE SOUP: Put rocks over fire on the stove to heat them up. Fillet the shark. In a special Oaxacan bowl, add plantain leaves, then chili paste. Add the shark fillet. Add shrimps. Add sliced purple onions. Add sliced tomatoes, sliced jalapeños and bay leaves. Sprinkle on epazote (Mexican tea leaves). Add dried cilantro and rock salt. Bring to table & add water and hot rocks. Wait 7 minutes until the rocks cook the ingredients.
💸 PRICE: 230 pesos / $11.00 USD
🇲🇽 MIXIOTE WITH SHARK: Grill leaves - to make it more flexible. Season fillet with salt and pepper. Dip in salsa and put on a flat top to cook. On the side, stack green banana leaves, then the clear maguey leaves, then stack first shark fillet. Add salsa, octopus, shrimp, purple onion, tomatoes, sliced habaneros, salt, avocado leaves, saint herbs and salsa. Put in a clay cooking vessel. Add consommé. Wrap in foil. Place over fire for 15 minutes.
💸 PRICE: 1000 pesos / $47.84 pesos for large size
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW CAROLINNE ON IG » @carolinnekeyness
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - -
1. LA VIGA MARKET
ADDRESS: Eje 6 Sur 560, Área Federal Central de Abastos, Iztapalapa
🇲🇽 FRIED ANCHOVIES: Deep-fry anchovies and add chilies.
💸 PRICE: 40.25 pesos / $1.93 USD
2. EL PARAÍSO
ADDRESS: La Viga Market
🌮 OCTOPUS TACOS: Boil octopus in water. Prepare herbs (oregano, bay leaves, thyme, cloves and rosemary) and add to boiling water with an orange. Add in pan with butter, salt and olive oil. Take the boiled octopus out of the pot and chop it up. Put chopped octopus in a bowl and add garlic paste, pepper, talla sauce and olive oil.
💸 PRICE: 280 pesos - 300 pesos / $13 - $14.35 USD per plate
3. EL ERIZO LOCO RESTAURANT
ADDRESS: La Viga Market
INTERVIEWEE: Chef Rogelio Hernandez
🇲🇽 STUFFED BARRACUDA: Scale and clean the barracuda. Score on both sides. Season with herbs and lemon pepper on both sides and into the ridges. On aluminum foil, place sliced onions, tomatoes and sweet potatoes. Place sweet potatoes in ridges and stuff sliced carrots in the barracuda. Add sliced potatoes, red bell peppers, choko, zucchini, broccoli and mushrooms. Sprinkle oregano. Add holy herbs, worcestershire sauce and Maggi sauce. Drizzle olive oil and spread on garlic herb butter. Add shredded manchego cheese. Wrap barracuda and place on grill for 15 - 20 minutes.
💸 PRICE: 380 pesos / $18.19 USD
🇲🇽 MANTA RAY AL PASTOR: On a flat grill, add olive oil then sliced onions. Add garlic, lard and herb butter and mix. Sprinkle cumin and black pepper. Add fine herbs and diced pineapples. Make a part in the center of the ingredients and add manta ray. Chop up cleaned, boiled manta ray on the grill then pour on special salsa. Mix everything together on the grill. Add salt and Worcestershire sauce.
💸 PRICE: 195 pesos / $9.33 USD
4. BOCA DEL RÍO RESTAURANT
ADDRESS: La Viga Market
INTERVIEWEE: Chef Irma Hernandez
🍲 STONE SOUP: Put rocks over fire on the stove to heat them up. Fillet the shark. In a special Oaxacan bowl, add plantain leaves, then chili paste. Add the shark fillet. Add shrimps. Add sliced purple onions. Add sliced tomatoes, sliced jalapeños and bay leaves. Sprinkle on epazote (Mexican tea leaves). Add dried cilantro and rock salt. Bring to table & add water and hot rocks. Wait 7 minutes until the rocks cook the ingredients.
💸 PRICE: 230 pesos / $11.00 USD
🇲🇽 MIXIOTE WITH SHARK: Grill leaves - to make it more flexible. Season fillet with salt and pepper. Dip in salsa and put on a flat top to cook. On the side, stack green banana leaves, then the clear maguey leaves, then stack first shark fillet. Add salsa, octopus, shrimp, purple onion, tomatoes, sliced habaneros, salt, avocado leaves, saint herbs and salsa. Put in a clay cooking vessel. Add consommé. Wrap in foil. Place over fire for 15 minutes.
💸 PRICE: 1000 pesos / $47.84 pesos for large size
#BestEverMexicoTour #BestEverFoodReviewShow
- - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Mexico's BIZARRE Street Foods!! Do They Really Eat This??
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW PELUCE ON IG » @peluchesk8
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
UNIQUE FOOD IN MEXICO CITY
1. LOS MACHETES
ADDRESS: Calle Heroes 192, Guerrero, Cuauhtémoc, 06300 Ciudad de México, CDMX
🇲🇽 THREE CHEESE AND STOMACH QUESADILLA: Flatten the dough and in a machine. Place on the grill and add Oaxacan cheese. Add cow stomach and then add two other cheeses (Cream Cheese and Manchego Cheese).
🇲🇽 SUPER CUBANO WITH CHEESE: Flatten the dough and in a machine. Place on the grill and add cheese. Add all ingredients: Oaxacan cheese, mushroom, ground beef, shredded beef, beef and potatoes, peppers and cheese , cow stomach (pancita), huitlacoche, squash blossoms, beef bacon and peppers, chicken, chicharron.
💸PRICE: Cheese & Stomach - 110 pesos / $5.50 USD | Super Cubano with Cheese - 100 pesos / $5.00 USD
- - - - - - - - - - - - - - - - -
2. COCINA LA SORPRESA
ADDRESS: Mercado de San Juan, 2ᵃ Calle de Ernesto Pugibet 21, Colonia Centro, Centro, Cuauhtémoc, 06000 Ciudad de México
🇲🇽 CHICATANA (ANT) QUESADILLAS WITH CHEESE: Place bugs on the grill as well as blue tortilla. Add lime on top of bugs and cheese. Add bugs to the other side and then fold. Grill on both sides.
🇲🇽 ACOCILES (RIVER BUGS) TACOS: Place bugs on the grill as well as blue tortilla. Add lime on top of bugs. Place guacamole on the side of the tortilla. Add bugs to the other side and then fold. Grill on both sides.
🇲🇽 BEETLES: place beetles on grill as well as blue tortilla. Add orange juice, olive oil and lime on top of bugs. Place guacamole on the side of the tortilla. Add bugs to the other side and then fold. Grill on both sides.
💸PRICE: 60 pesos / $3.00 USD per plate
- - - - - - - - - - - -
3. LUCIA’S DORILOCOS STALL
ADDRESS: Calz. Vallejo 135-139, Peralvillo, Cuauhtémoc, 06220 Ciudad de México, CDMX
🇲🇽DORILOCOS: Take one bag of doritos and place in styrofoam, add jicama and carrots. Add cueritos, Japanese peanuts and Japanese peanuts with chili, add chicharrón with different spices, add chamoy sauce, Valentina sauce, botanera sauce, chili powder and a lime.
💸PRICE: 25 pesos / $1.25 USD
- - - - - - - - - - -
4. ESQUITES DON JOSUE
ADDRESS: Xola 1910, Narvarte Oriente, Benito Juárez, 03020 Mexico City, CDMX
🇲🇽 ESQUITES WITH CHICKEN FEET: Cut the corn off the cob and boil the corn kernels with the chicken feet. Serve in a cup and add mayonnaise, crumbled cheese, chili powder and lime.
🇲🇽 ESQUITES WITH BONE MARROW: Cut the corn off the cob and boil the corn kernels with the bone marrow and the cow feet for one hour. Take the corn out and leave the bone marrow cooking for another half hour and leave the cows feet for a total of 5 hours. Serve it in cups and add chili powder and mayonnaise
💸PRICE: Esquites with Chicken Feet - 60 pesos / $3.00 USD | Esquites with Bone Marrow - 65 pesos / $3.20 USD
#BestEverMexicoTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW PELUCE ON IG » @peluchesk8
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
UNIQUE FOOD IN MEXICO CITY
1. LOS MACHETES
ADDRESS: Calle Heroes 192, Guerrero, Cuauhtémoc, 06300 Ciudad de México, CDMX
🇲🇽 THREE CHEESE AND STOMACH QUESADILLA: Flatten the dough and in a machine. Place on the grill and add Oaxacan cheese. Add cow stomach and then add two other cheeses (Cream Cheese and Manchego Cheese).
🇲🇽 SUPER CUBANO WITH CHEESE: Flatten the dough and in a machine. Place on the grill and add cheese. Add all ingredients: Oaxacan cheese, mushroom, ground beef, shredded beef, beef and potatoes, peppers and cheese , cow stomach (pancita), huitlacoche, squash blossoms, beef bacon and peppers, chicken, chicharron.
💸PRICE: Cheese & Stomach - 110 pesos / $5.50 USD | Super Cubano with Cheese - 100 pesos / $5.00 USD
- - - - - - - - - - - - - - - - -
2. COCINA LA SORPRESA
ADDRESS: Mercado de San Juan, 2ᵃ Calle de Ernesto Pugibet 21, Colonia Centro, Centro, Cuauhtémoc, 06000 Ciudad de México
🇲🇽 CHICATANA (ANT) QUESADILLAS WITH CHEESE: Place bugs on the grill as well as blue tortilla. Add lime on top of bugs and cheese. Add bugs to the other side and then fold. Grill on both sides.
🇲🇽 ACOCILES (RIVER BUGS) TACOS: Place bugs on the grill as well as blue tortilla. Add lime on top of bugs. Place guacamole on the side of the tortilla. Add bugs to the other side and then fold. Grill on both sides.
🇲🇽 BEETLES: place beetles on grill as well as blue tortilla. Add orange juice, olive oil and lime on top of bugs. Place guacamole on the side of the tortilla. Add bugs to the other side and then fold. Grill on both sides.
💸PRICE: 60 pesos / $3.00 USD per plate
- - - - - - - - - - - -
3. LUCIA’S DORILOCOS STALL
ADDRESS: Calz. Vallejo 135-139, Peralvillo, Cuauhtémoc, 06220 Ciudad de México, CDMX
🇲🇽DORILOCOS: Take one bag of doritos and place in styrofoam, add jicama and carrots. Add cueritos, Japanese peanuts and Japanese peanuts with chili, add chicharrón with different spices, add chamoy sauce, Valentina sauce, botanera sauce, chili powder and a lime.
💸PRICE: 25 pesos / $1.25 USD
- - - - - - - - - - -
4. ESQUITES DON JOSUE
ADDRESS: Xola 1910, Narvarte Oriente, Benito Juárez, 03020 Mexico City, CDMX
🇲🇽 ESQUITES WITH CHICKEN FEET: Cut the corn off the cob and boil the corn kernels with the chicken feet. Serve in a cup and add mayonnaise, crumbled cheese, chili powder and lime.
🇲🇽 ESQUITES WITH BONE MARROW: Cut the corn off the cob and boil the corn kernels with the bone marrow and the cow feet for one hour. Take the corn out and leave the bone marrow cooking for another half hour and leave the cows feet for a total of 5 hours. Serve it in cups and add chili powder and mayonnaise
💸PRICE: Esquites with Chicken Feet - 60 pesos / $3.00 USD | Esquites with Bone Marrow - 65 pesos / $3.20 USD
#BestEverMexicoTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
MEXICO'S EXTREME TACOS!! Mind-Bending Food Tour in Mexico City!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW VLADIMIR ON IG » @elgurudelalonja
Like our music? Enjoy a free 30-day ...of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. EL BORREGO VUIDO
ADDRESS: Av. Revolución 241, Tacubaya, Miguel Hidalgo, 11870 Ciudad de México
🌮 TACOS DE CACHETE (CHEEK TACOS): Cut slices from the pre-cooked cow head. Place slices on the flat top grill until fully cooked. Chop up cooked cheek and place on warm tortilla with scallions, onions and salsa verde.
💸PRICE: 12 Pesos / $0.58 USD
🌮 TACOS DE CABEZA (HEAD TACOS): Cut slices from the pre-cooked cow head. Place slices on the flat top grill until fully cooked. Chop up the cooked head and place on warm tortilla and top with scallions, onions and salsa verde.
💸PRICE: 12 Pesos / $0.58 USD
2. LOS COCUYOS
ADDRESS: Calle de Bolívar 57, Centro Histórico de la Cdad. de México, Centro, Cuauhtémoc, 06000 Ciudad de México
🌮 TACOS DE OJOS (EYE TACOS): Cut eyes from the cow head. Boil cow eyes for 1hour with onion, garlic and salt. Place on a flat top steamer to finish cooking. Chop cooked eyes and place the tortilla on a flat grill to warm. Top with spicy guacamole and a lime.
💸PRICE: 15 Pesos / $0.74 USD
🌮 TACOS DE CABEZA (TONGUE TACOS): Cut tongue from cow head. Boil cow tongue for 4hours with onion, garlic and salt. Place on a flat top steamer to finish cooking. Chop up cooked tongue and place the tortilla on a flat grill to warm. Top with spicy guacamole and a lime.
💸PRICE: 17 Pesos / $0.84 USD
3. TAQUERIA EL TORITO
ADDRESS: Isabel la Católica 83 Local A PB, Cuauhtémoc, Centro, 06090 Ciudad de México
🌮 TACOS DE SUADERO (BRISKET TACOS): Clean and cut the brisket. Place brisket cuts in a huge pan with onions, garlic and salt. Leave it for one hour to cook. Chop up cooked brisket and place tortilla on top of grill to warm. Top with onions, scallions, salsa and a lime.
💸PRICE: 18 Pesos / $0.89 USD
🌮 TACOS DE TRIPA (COW INTESTINE TACOS): Clean and cut the tripe. Add it to a pot with salt, onions and black pepper. Leave it for an hour to cook. Chop up cooked cow intestine and place tortilla on top of grill to warm. Top with onions, scallions and salsa and a lime.
💸PRICE: 18 Pesos / $0.89 USD
4. TACOS EL PAISA
ADDRESS: Calz. Vallejo 135, Ex Hipódromo de Peralvillo, Cuauhtémoc, 06220 Ciudad de México
🌮 TACOS DE BISTEC CON NÁPOLES (STEAK TACOS WITH CACTUS): Add raw beef into a pot with cactus and other meat. Season with salt, pepper and lime. Cook for 4 minutes. Place tortilla on top of flat top grill to warm. Chop up cooked beef and cactus. Top with onions, scallions, salsa and a lime.
💸PRICE: 22 Pesos / $1.08 USD
🌮 TACOS DE LONGANIZA (SPICED SAUSAGE TACOS) : Chop longaniza and add to a wok filled with oil for frying. Fry for 10-15 minutes. Place tortilla on top of flat top grill to warm. Chop up tortilla. Place chopped longaniza on tortilla. Add onions, scallions, salsa and a lime.
💸PRICE: 19 Pesos / $0.93 USD
#BestEverMexicoTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Thai Do
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW VLADIMIR ON IG » @elgurudelalonja
Like our music? Enjoy a free 30-day ...of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. EL BORREGO VUIDO
ADDRESS: Av. Revolución 241, Tacubaya, Miguel Hidalgo, 11870 Ciudad de México
🌮 TACOS DE CACHETE (CHEEK TACOS): Cut slices from the pre-cooked cow head. Place slices on the flat top grill until fully cooked. Chop up cooked cheek and place on warm tortilla with scallions, onions and salsa verde.
💸PRICE: 12 Pesos / $0.58 USD
🌮 TACOS DE CABEZA (HEAD TACOS): Cut slices from the pre-cooked cow head. Place slices on the flat top grill until fully cooked. Chop up the cooked head and place on warm tortilla and top with scallions, onions and salsa verde.
💸PRICE: 12 Pesos / $0.58 USD
2. LOS COCUYOS
ADDRESS: Calle de Bolívar 57, Centro Histórico de la Cdad. de México, Centro, Cuauhtémoc, 06000 Ciudad de México
🌮 TACOS DE OJOS (EYE TACOS): Cut eyes from the cow head. Boil cow eyes for 1hour with onion, garlic and salt. Place on a flat top steamer to finish cooking. Chop cooked eyes and place the tortilla on a flat grill to warm. Top with spicy guacamole and a lime.
💸PRICE: 15 Pesos / $0.74 USD
🌮 TACOS DE CABEZA (TONGUE TACOS): Cut tongue from cow head. Boil cow tongue for 4hours with onion, garlic and salt. Place on a flat top steamer to finish cooking. Chop up cooked tongue and place the tortilla on a flat grill to warm. Top with spicy guacamole and a lime.
💸PRICE: 17 Pesos / $0.84 USD
3. TAQUERIA EL TORITO
ADDRESS: Isabel la Católica 83 Local A PB, Cuauhtémoc, Centro, 06090 Ciudad de México
🌮 TACOS DE SUADERO (BRISKET TACOS): Clean and cut the brisket. Place brisket cuts in a huge pan with onions, garlic and salt. Leave it for one hour to cook. Chop up cooked brisket and place tortilla on top of grill to warm. Top with onions, scallions, salsa and a lime.
💸PRICE: 18 Pesos / $0.89 USD
🌮 TACOS DE TRIPA (COW INTESTINE TACOS): Clean and cut the tripe. Add it to a pot with salt, onions and black pepper. Leave it for an hour to cook. Chop up cooked cow intestine and place tortilla on top of grill to warm. Top with onions, scallions and salsa and a lime.
💸PRICE: 18 Pesos / $0.89 USD
4. TACOS EL PAISA
ADDRESS: Calz. Vallejo 135, Ex Hipódromo de Peralvillo, Cuauhtémoc, 06220 Ciudad de México
🌮 TACOS DE BISTEC CON NÁPOLES (STEAK TACOS WITH CACTUS): Add raw beef into a pot with cactus and other meat. Season with salt, pepper and lime. Cook for 4 minutes. Place tortilla on top of flat top grill to warm. Chop up cooked beef and cactus. Top with onions, scallions, salsa and a lime.
💸PRICE: 22 Pesos / $1.08 USD
🌮 TACOS DE LONGANIZA (SPICED SAUSAGE TACOS) : Chop longaniza and add to a wok filled with oil for frying. Fry for 10-15 minutes. Place tortilla on top of flat top grill to warm. Chop up tortilla. Place chopped longaniza on tortilla. Add onions, scallions, salsa and a lime.
💸PRICE: 19 Pesos / $0.93 USD
#BestEverMexicoTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Thai Do
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Can I Spend $100 on STREET FOOD in MEXICO??
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free ...music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
$100 STREET FOOD CHALLENGE IN MEXICO CITY
1. CHILAQUILES STAND
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽CHILAQUILES VERDE: Add chilaquiles in salsa verde in a styrofoam container. Add cream Add basket cheese. Add chicken. Add onions and serve
💸PRICE: 20 pesos / $1.00 USD
- - - - - - - - - - - - - - - - -
2. COCINA REBECA
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽HUAZONTLE: Dip amaranth in special whipped batter and deep-fry until golden brown. Slather in salsa verde and serve.
🇲🇽PANCITA: Place cow stomach in broth and leave it to boil for 20 minutes. Cut the stomach with a knife and then serve in a bowl.
💸PRICE: Huazontle - 90 pesos / $4.50 USD | Pancita - 100 pesos / $5.00 USD
- - - - - - - - - - - - - - - - -
3. LA HIJA DE CABRERA
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽GORDITA: Stuff chicharrón in corn dough and flatten. Place on grill and flip. Cut open and add lard. Add iceberg lettuce and cheese. Add chile pasilla. Fold and assemble into a sandwich. Serve.
💸PRICE: 25 pesos / $1.25 USD
- - - - - - - - - - - - - - - - -
4. ANTOJITOS GUERA
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽Huarache: Stuff black beans in corn masa dough and flatten in a mold. Grill. Flip on both sides and add lard. Add green sauce, red sauce and pasilla chile. Add lettuce, cheese, onions and grilled beef.
💸PRICE: 60 pesos / $3.00 USD
- - - - - - - - - - - - - - - - -
5. ANTOJITO XOCHIMILCO
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽PAMBAZO: Cut bread and dip in red sauce. Place on a grill and continuously flip it. Add lard. On the grill, add potatoes. Assemble the potatoes and on top of one side of the bread. Add lettuce and cheese. Lather cream on one side of bread and the other.
💸PRICE: 25 pesos / $1.25 USD
- - - - - - - - - - - - - - - - -
6. XOCHIMILCO STAND
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽HUITLACOCHE (CORN SMUT QUESADILLAS): Add blue corn dough to a mold and flatten. Add cheese on one side and corn smut on the other. Fold and grill for a bit longer then serve.
🇲🇽TLACOYO: Stuff cheese inside corn dough and flatten in mold. Place on grill and then add napole and cheese.
💸PRICE: 25 pesos / $1.25 USD each
#BestEverMexicoTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free ...music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
$100 STREET FOOD CHALLENGE IN MEXICO CITY
1. CHILAQUILES STAND
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽CHILAQUILES VERDE: Add chilaquiles in salsa verde in a styrofoam container. Add cream Add basket cheese. Add chicken. Add onions and serve
💸PRICE: 20 pesos / $1.00 USD
- - - - - - - - - - - - - - - - -
2. COCINA REBECA
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽HUAZONTLE: Dip amaranth in special whipped batter and deep-fry until golden brown. Slather in salsa verde and serve.
🇲🇽PANCITA: Place cow stomach in broth and leave it to boil for 20 minutes. Cut the stomach with a knife and then serve in a bowl.
💸PRICE: Huazontle - 90 pesos / $4.50 USD | Pancita - 100 pesos / $5.00 USD
- - - - - - - - - - - - - - - - -
3. LA HIJA DE CABRERA
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽GORDITA: Stuff chicharrón in corn dough and flatten. Place on grill and flip. Cut open and add lard. Add iceberg lettuce and cheese. Add chile pasilla. Fold and assemble into a sandwich. Serve.
💸PRICE: 25 pesos / $1.25 USD
- - - - - - - - - - - - - - - - -
4. ANTOJITOS GUERA
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽Huarache: Stuff black beans in corn masa dough and flatten in a mold. Grill. Flip on both sides and add lard. Add green sauce, red sauce and pasilla chile. Add lettuce, cheese, onions and grilled beef.
💸PRICE: 60 pesos / $3.00 USD
- - - - - - - - - - - - - - - - -
5. ANTOJITO XOCHIMILCO
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽PAMBAZO: Cut bread and dip in red sauce. Place on a grill and continuously flip it. Add lard. On the grill, add potatoes. Assemble the potatoes and on top of one side of the bread. Add lettuce and cheese. Lather cream on one side of bread and the other.
💸PRICE: 25 pesos / $1.25 USD
- - - - - - - - - - - - - - - - -
6. XOCHIMILCO STAND
ADDRESS: Mercado de Xochimilco, Av. Nuevo León s/n, Santa Crucita, Xochimilco, 16070 Ciudad de México, CDMX, México
🇲🇽HUITLACOCHE (CORN SMUT QUESADILLAS): Add blue corn dough to a mold and flatten. Add cheese on one side and corn smut on the other. Fold and grill for a bit longer then serve.
🇲🇽TLACOYO: Stuff cheese inside corn dough and flatten in mold. Place on grill and then add napole and cheese.
💸PRICE: 25 pesos / $1.25 USD each
#BestEverMexicoTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Must Try Before You Die!! USA's TOP 50 INSANE Fair Foods!!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free ...music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
STATE FAIR MARATHON
#BestEverUSAour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
1. THE STATE FAIR OF TEXAS
ADDRESS: 3809 Grand Ave, Dallas, TX 75210
WEBSITE: https://bigtex.com/
“Since its establishment in 1886, the State Fair of Texas has promoted Texas agriculture, education, and community involvement through quality entertainment in a family-friendly environment...At 24 consecutive days, the State Fair of Texas is the longest-running fair in the nation, as well as one of the largest.”
- - - - - - - - - - - - - - - - -
2. MINNESOTA STATE FAIR
ADDRESS: 1265 Snelling Ave N, St Paul, MN 55108, United States
WEBSITE: http://www.mnstatefair.org/
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Liz Peterson
PRODUCTION COORDINATORS » Huỳnh Hà My & Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free ...music: http://share.epidemicsound.com/BEFRS
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STATE FAIR MARATHON
#BestEverUSAour #BestEverFoodReviewShow #BEFRS
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1. THE STATE FAIR OF TEXAS
ADDRESS: 3809 Grand Ave, Dallas, TX 75210
WEBSITE: https://bigtex.com/
“Since its establishment in 1886, the State Fair of Texas has promoted Texas agriculture, education, and community involvement through quality entertainment in a family-friendly environment...At 24 consecutive days, the State Fair of Texas is the longest-running fair in the nation, as well as one of the largest.”
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2. MINNESOTA STATE FAIR
ADDRESS: 1265 Snelling Ave N, St Paul, MN 55108, United States
WEBSITE: http://www.mnstatefair.org/
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Liz Peterson
PRODUCTION COORDINATORS » Huỳnh Hà My & Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
UNKNOWN Mexican Food!! Taco Bell is Jealous!! (Mexican Street Food)
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 JAZMIN’S IG » @foodpolicemx
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
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TRADITIONAL FOOD OF MX
1. CHICHARRÓN DON CHENTE
ADDRESS: Tianguis Market in Escandón: Tianguis Del Martes
Av. José Martí 230-240
INTERVIEWEE: VINCENTE
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2. FONDA MARGARITA
ADDRESS: Adolfo Prieto 1364 B, Tlacoquemecatl del Valle, Benito Juárez, 03100 Ciudad de México, CDMX, Mexico
SOCIAL: https://www.facebook.com/fondamargarita/
CHICHARRÓN EN SALSA VERDE: Pour lard into a hot cauldron, then add salsa verde. Break pieces of chicharrón into pot and allow it to simmer for 15 minutes. Serve while hot.
FRIJOLES REFRITO CON HUEVO: In a skillet, add oil. Add refried beans and eggs. Fold into an omelette shape and serve on a plate.
💸 PRICE: Chicharrón - 65 pesos/ $3.25 USD each | Frijoles - 70 pesos / $3.47 USD
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3. LOS TOLUCOS RESTAURANTE
ADDRESS: C. Juan E. Hernández y Davalos 40, Algarín, Cuauhtémoc, 06880 Ciudad de México, CDMX, Mexico
SOCIAL: http://www.restaurantelostolucos.com.mx/
GREEN POZOLE: Pluck the head off the dry hominy corn, cook it in water for over 12 hours overnight, add pork in the morning, after a few hours remove the large pieces of meat and add a green sauce made from pumpkin seeds, green tomatoes, almonds and chiles. It is then served on the table with onions, oregano, lime, tostadas, sour cream.
💸 PRICE: $17.00 USD for two orders
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4. LA POBLANITA DE TACUBAYA
ADDRESS: Gobernador Luis G. Vieyra 12, San Miguel Chapultepec I Secc, Miguel Hidalgo, 11850 Ciudad de México, CDMX
INTERVIEWEE: Oscar
CHILE EN NOGADA: The beef is chopped up and cooked with onions, raisins, tomatoes, almonds, pine nuts and various fruits. It is flavored with orange juice. The Chile is a Poblano type of Chile and is grilled and then stuffed with the meat. It is then topped with a cream sauce made with walnuts and garnished with pomegranate and parsley. These three colors represent the Mexican flag.
💸 PRICE: Chile en Nogada - 343.48 pesos / $17.00 USD
#BestEverMexicoTour #BestEverFoodReviewShow #BEFRS #Mexico
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬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 (Instagram: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 JAZMIN’S IG » @foodpolicemx
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
TRADITIONAL FOOD OF MX
1. CHICHARRÓN DON CHENTE
ADDRESS: Tianguis Market in Escandón: Tianguis Del Martes
Av. José Martí 230-240
INTERVIEWEE: VINCENTE
- - - - - - - - - - - - - - - - -
2. FONDA MARGARITA
ADDRESS: Adolfo Prieto 1364 B, Tlacoquemecatl del Valle, Benito Juárez, 03100 Ciudad de México, CDMX, Mexico
SOCIAL: https://www.facebook.com/fondamargarita/
CHICHARRÓN EN SALSA VERDE: Pour lard into a hot cauldron, then add salsa verde. Break pieces of chicharrón into pot and allow it to simmer for 15 minutes. Serve while hot.
FRIJOLES REFRITO CON HUEVO: In a skillet, add oil. Add refried beans and eggs. Fold into an omelette shape and serve on a plate.
💸 PRICE: Chicharrón - 65 pesos/ $3.25 USD each | Frijoles - 70 pesos / $3.47 USD
- - - - - - - - - - - - - - - - -
3. LOS TOLUCOS RESTAURANTE
ADDRESS: C. Juan E. Hernández y Davalos 40, Algarín, Cuauhtémoc, 06880 Ciudad de México, CDMX, Mexico
SOCIAL: http://www.restaurantelostolucos.com.mx/
GREEN POZOLE: Pluck the head off the dry hominy corn, cook it in water for over 12 hours overnight, add pork in the morning, after a few hours remove the large pieces of meat and add a green sauce made from pumpkin seeds, green tomatoes, almonds and chiles. It is then served on the table with onions, oregano, lime, tostadas, sour cream.
💸 PRICE: $17.00 USD for two orders
- - - - - - - - - - - - - - - - -
4. LA POBLANITA DE TACUBAYA
ADDRESS: Gobernador Luis G. Vieyra 12, San Miguel Chapultepec I Secc, Miguel Hidalgo, 11850 Ciudad de México, CDMX
INTERVIEWEE: Oscar
CHILE EN NOGADA: The beef is chopped up and cooked with onions, raisins, tomatoes, almonds, pine nuts and various fruits. It is flavored with orange juice. The Chile is a Poblano type of Chile and is grilled and then stuffed with the meat. It is then topped with a cream sauce made with walnuts and garnished with pomegranate and parsley. These three colors represent the Mexican flag.
💸 PRICE: Chile en Nogada - 343.48 pesos / $17.00 USD
#BestEverMexicoTour #BestEverFoodReviewShow #BEFRS #Mexico
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬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 (Instagram: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Texas Food that Will KILL You!! (Eat at your own risk)
Thank you to SimpliSafe for sponsoring this video! Save 50% or more on [...]
Thank you to SimpliSafe for sponsoring this video! Save 50% or more on your SimpliSafe security system during their biggest sale of the year! Visit https://SimpliSafe.com/bestever to learn more!
🎥 ...SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 JOHN »TIKOK @johnnysamoa
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
TEXAS FOOD THAT CAN KILL YOU!
1. HYPNOTIC DONUT
ADDRESS: 9007 Garland Rd, Dallas, TX 75218, United States
INTERVIEWEE: Bruce
CANADIAN HEALTHCARE: Take a Long John-shaped donut & dip in maple icing and evenly spread it across the top. Add a strip of bacon.
GUERILLA WARFARE: Roll out chocolate dough and cut into a rectangle. Mash a banana on top of it. Top with peanuts. Fold over into a square and chop the dough. Fold it over again, forming a log and roll it out to smooth. Cut into even pieces. Pound them to flatten into circular shapes. Place in the proofer for 10 minutes. Remove from the proofer and fry. Glaze. Decorate with banana and chocolate swirl
💸 PRICE: Canadian Healthcare & Peace’stachio - $3.50 USD each
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2. MAPLE LEAF DINER
ADDRESS: 12817 Preston Rd #129, Dallas, TX 75230, United States
INTERVIEWEE: Mike
SOUTHERN POUTINE: Cut fried chicken. Add a bit of vinegar powder on french fries. | Assembly: in a bowl, add fries, add white cheddar cheese curds on top, add more fries, add more cheese, add two scoops of gravy, add fried chicken. Drizzle on more gravy and top with green onions.
STEAK WAFFLE: Bread steaks and fry. Grill onions and green peppers. Grill Canadian bacon
Assembly: Place waffle on a plate. Top with two pieces of fried steak. Add white gravy. Add onions and peppers. Place a second waffle on top. Place two more pieces of fried steak. Add more gravy. Add more onions and peppers. Skewer with a stick. Add 3 slices of Canadian bacon. Add two cream puffs. | Gravy: spices, flour, cream, black pepper, garlic, onion powde
💸 PRICE: Southern Poutine - $10.99 USD | Steak Waffle - 16.99 USD
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3. THE FAT SHACK
ADDRESS: 6205 Coit Rd #364, Plano, TX 75024, United States
WEBSITE: https://www.fatshack.com/our-story
INTERVIEWEE: Karman
DEEP-FRIED OREOS: Dip in batter & deep fry.
THE FAT SHACK: Toast bread & lay out french fries. Cut chickens in half and place 3 halves on the French fries. On the other side lay out mozzarella sticks. Place onion rings in the middle. Place jalapeño poppers in the middle. Add cheesesteak. Drizzle on honey jalapeño sauce. Stuff it. Wrap it. Cut it in half
💸 PRICE: Deep-fried oreos - $5.99 for 5 | The Fat Shack - $15.99
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #Texas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
🎥 ...SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 JOHN »TIKOK @johnnysamoa
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
TEXAS FOOD THAT CAN KILL YOU!
1. HYPNOTIC DONUT
ADDRESS: 9007 Garland Rd, Dallas, TX 75218, United States
INTERVIEWEE: Bruce
CANADIAN HEALTHCARE: Take a Long John-shaped donut & dip in maple icing and evenly spread it across the top. Add a strip of bacon.
GUERILLA WARFARE: Roll out chocolate dough and cut into a rectangle. Mash a banana on top of it. Top with peanuts. Fold over into a square and chop the dough. Fold it over again, forming a log and roll it out to smooth. Cut into even pieces. Pound them to flatten into circular shapes. Place in the proofer for 10 minutes. Remove from the proofer and fry. Glaze. Decorate with banana and chocolate swirl
💸 PRICE: Canadian Healthcare & Peace’stachio - $3.50 USD each
- - - - - - - - - - - - - - - - -
2. MAPLE LEAF DINER
ADDRESS: 12817 Preston Rd #129, Dallas, TX 75230, United States
INTERVIEWEE: Mike
SOUTHERN POUTINE: Cut fried chicken. Add a bit of vinegar powder on french fries. | Assembly: in a bowl, add fries, add white cheddar cheese curds on top, add more fries, add more cheese, add two scoops of gravy, add fried chicken. Drizzle on more gravy and top with green onions.
STEAK WAFFLE: Bread steaks and fry. Grill onions and green peppers. Grill Canadian bacon
Assembly: Place waffle on a plate. Top with two pieces of fried steak. Add white gravy. Add onions and peppers. Place a second waffle on top. Place two more pieces of fried steak. Add more gravy. Add more onions and peppers. Skewer with a stick. Add 3 slices of Canadian bacon. Add two cream puffs. | Gravy: spices, flour, cream, black pepper, garlic, onion powde
💸 PRICE: Southern Poutine - $10.99 USD | Steak Waffle - 16.99 USD
- - - - - - - - - - - - - - - - -
3. THE FAT SHACK
ADDRESS: 6205 Coit Rd #364, Plano, TX 75024, United States
WEBSITE: https://www.fatshack.com/our-story
INTERVIEWEE: Karman
DEEP-FRIED OREOS: Dip in batter & deep fry.
THE FAT SHACK: Toast bread & lay out french fries. Cut chickens in half and place 3 halves on the French fries. On the other side lay out mozzarella sticks. Place onion rings in the middle. Place jalapeño poppers in the middle. Add cheesesteak. Drizzle on honey jalapeño sauce. Stuff it. Wrap it. Cut it in half
💸 PRICE: Deep-fried oreos - $5.99 for 5 | The Fat Shack - $15.99
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #Texas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
SHOCKING Texas Pig Face!! Americans Won't Eat This!!!
Kamikoto is offering our Bestys an extra USD50 off on any purchase [...]
Kamikoto is offering our Bestys an extra USD50 off on any purchase they make with the discount code: BEFRS. Go to https://bit.ly/KamikotoBEFRS today!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS ...MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CHEF MOLLIE GUERRA »@chefmollieg
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
PIG FACE
1. CBD PROVISIONS
ADDRESS: 1530 Main St, Dallas, TX 75201, United States
INTERVIEWEES: Chef Peter - Executive Chef & Chef Coner Seargeant - Chef De Cuisine
🐮 COW TONGUE CARPACCIO: Brine the cow tongue for seven days. Chop carrots, celery and onions and add to a big pot. Pour in chicken stock and bring to a simmer. Add cow tongue and allow to simmer for 3 hours. Remove and peel membrane. Refrigerate for at least 24 hours to make it firm. Remove and slice. | Assembly: on a plate, lay down tongue. Add a haresa emulsion. Add caper pepper salsa (mixture of caper, peppers). Add onions, fried garlic, marion salt and fresh herbs.
🐷 CRISPY PIG HEAD CARNITAS: Remove the hair with a torch. Remove the glands. Place the pig face in the steamer and allow it to steam for 12 hours at 180F. Prick the pig head. Spray the snout and ear with cooking spray and wrap with tin foil. Place in the oven. Roast for 3 hours. | Assembly: Place on a wood cutting board and serve with a side of green and red salsa, pickled onion and tortillas
💸 PRICE: Crispy Pig Head Carnitas - $85 USD
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #Texas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Thai Đỗ
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS ...MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CHEF MOLLIE GUERRA »@chefmollieg
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
PIG FACE
1. CBD PROVISIONS
ADDRESS: 1530 Main St, Dallas, TX 75201, United States
INTERVIEWEES: Chef Peter - Executive Chef & Chef Coner Seargeant - Chef De Cuisine
🐮 COW TONGUE CARPACCIO: Brine the cow tongue for seven days. Chop carrots, celery and onions and add to a big pot. Pour in chicken stock and bring to a simmer. Add cow tongue and allow to simmer for 3 hours. Remove and peel membrane. Refrigerate for at least 24 hours to make it firm. Remove and slice. | Assembly: on a plate, lay down tongue. Add a haresa emulsion. Add caper pepper salsa (mixture of caper, peppers). Add onions, fried garlic, marion salt and fresh herbs.
🐷 CRISPY PIG HEAD CARNITAS: Remove the hair with a torch. Remove the glands. Place the pig face in the steamer and allow it to steam for 12 hours at 180F. Prick the pig head. Spray the snout and ear with cooking spray and wrap with tin foil. Place in the oven. Roast for 3 hours. | Assembly: Place on a wood cutting board and serve with a side of green and red salsa, pickled onion and tortillas
💸 PRICE: Crispy Pig Head Carnitas - $85 USD
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #Texas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Thai Đỗ
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
A Different Kind of TEXAS BBQ!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 BIBEK KANDEL » @thegurkhabarandgrill
Like our music? Enjoy a free 30-day of Epidemic Sound for ...the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
NEPALESE CUISINE
1. BIBEK’S FAMILY HOME
INTERVIEWEES: Bikash, Biddhya & Narayan
🫖TEA: Pour water, tea, masala and milk in a pot and boil well.
🍩SEL ROTI (NEPALI DONUT): Soak the rice in water for 24 hours. Blend soaked rice, sugar & ghee. Pour dough into a bowl. Mold the donuts and place in a frying pan with oil.
- - - - - - - - - - - - - - - - -
2. MOMO SPOT
ADDRESS: 3635 North Belt Line Road, Irving, TX 75062
OPERATION HOURS: 09:15AM - 09:15PM
INTERVIEWEE: Prakash
🇳🇵STEAMED MOMO: Wrap & then steam in the water for 8-10 minutes.
🇳🇵KOTHEY MOMO: Make stuffing with ginger, garlic, chicken, cilantro, meat masala, chopped onion, chili powder, butter, oil, salt and pepper. Use dumpling wrappers. Mix together tomato, ginger, garlic, turmeric, chili, coriander, cilantro & sheeshum masala.
💸 PRICE: Steamed Momo - $5.99 USD | Fried Momo & Kothey Momo - $7.99 USD each
- - - - - - - - - - - - - - - - -
3. THE GURKHA BAR & GRILL
ADDRESS: 1060 N Main St #118, Euless, TX 76039, United States
INTERVIEWEES: Bibek & his parents
🇳🇵GOAT CURRY: Slice an onion. In a massive pot, add olive oil, cinnamon sticks, cloves, bay leaves, red chili peppers, cardamom, cloves & black peppercorn. Add sliced onion and ginger garlic paste. Add a mixture of seasonings, tomato sauce and water.
🇳🇵HYAKULO: Grill over tandoor oven. Cook on a clay oven or a barbeque grill. Serve with a special chutney made with coriander, mint, Szechuan pepper, red chili pepper, and salt.
🇳🇵HEAD & FOOT SOUP: Heat oil in a pan. Add a tablespoon of whole cumin seeds, whole red chili pepper, black pepper. Add the chopped onions & cook until golden brown, then add minced ginger & garlic. Add turmeric powder and salt. Add meat and mix. Allow it to cook for a few minutes then add water. Add cumin powder, coriander powder, garam masala, stir & let it simmer for 3-4 hours.
🇳🇵INTESTINES: Clean the intestine. Boil the intestines and belly for at least 7 minutes and wash it again. Cut the small intestine and belly into small pieces and the liver, heart and kidney of the meat into cubes. Heat oil. Add whole cumin seeds, whole red pepper, bay leaves, cinnamon stick, star anise, green cardamom and cloves to the hot oil. Add minced ginger and garlic and sauté until golden brown. Add turmeric powder, salt and pepper. Fry the belly and intestines over medium heat. Add liver, heart and the kidney and cook for another 15-20 minutes. Garnish with chopped coriander and serve with beaten rice and tomato chutney.
Select photos / videos acquired from:
1. Photo © Sanjay Mukhia & Mukunda KC / TexasNepal
2. Photo © DFW Hindu Temple Society
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #Texas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 BIBEK KANDEL » @thegurkhabarandgrill
Like our music? Enjoy a free 30-day of Epidemic Sound for ...the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
NEPALESE CUISINE
1. BIBEK’S FAMILY HOME
INTERVIEWEES: Bikash, Biddhya & Narayan
🫖TEA: Pour water, tea, masala and milk in a pot and boil well.
🍩SEL ROTI (NEPALI DONUT): Soak the rice in water for 24 hours. Blend soaked rice, sugar & ghee. Pour dough into a bowl. Mold the donuts and place in a frying pan with oil.
- - - - - - - - - - - - - - - - -
2. MOMO SPOT
ADDRESS: 3635 North Belt Line Road, Irving, TX 75062
OPERATION HOURS: 09:15AM - 09:15PM
INTERVIEWEE: Prakash
🇳🇵STEAMED MOMO: Wrap & then steam in the water for 8-10 minutes.
🇳🇵KOTHEY MOMO: Make stuffing with ginger, garlic, chicken, cilantro, meat masala, chopped onion, chili powder, butter, oil, salt and pepper. Use dumpling wrappers. Mix together tomato, ginger, garlic, turmeric, chili, coriander, cilantro & sheeshum masala.
💸 PRICE: Steamed Momo - $5.99 USD | Fried Momo & Kothey Momo - $7.99 USD each
- - - - - - - - - - - - - - - - -
3. THE GURKHA BAR & GRILL
ADDRESS: 1060 N Main St #118, Euless, TX 76039, United States
INTERVIEWEES: Bibek & his parents
🇳🇵GOAT CURRY: Slice an onion. In a massive pot, add olive oil, cinnamon sticks, cloves, bay leaves, red chili peppers, cardamom, cloves & black peppercorn. Add sliced onion and ginger garlic paste. Add a mixture of seasonings, tomato sauce and water.
🇳🇵HYAKULO: Grill over tandoor oven. Cook on a clay oven or a barbeque grill. Serve with a special chutney made with coriander, mint, Szechuan pepper, red chili pepper, and salt.
🇳🇵HEAD & FOOT SOUP: Heat oil in a pan. Add a tablespoon of whole cumin seeds, whole red chili pepper, black pepper. Add the chopped onions & cook until golden brown, then add minced ginger & garlic. Add turmeric powder and salt. Add meat and mix. Allow it to cook for a few minutes then add water. Add cumin powder, coriander powder, garam masala, stir & let it simmer for 3-4 hours.
🇳🇵INTESTINES: Clean the intestine. Boil the intestines and belly for at least 7 minutes and wash it again. Cut the small intestine and belly into small pieces and the liver, heart and kidney of the meat into cubes. Heat oil. Add whole cumin seeds, whole red pepper, bay leaves, cinnamon stick, star anise, green cardamom and cloves to the hot oil. Add minced ginger and garlic and sauté until golden brown. Add turmeric powder, salt and pepper. Fry the belly and intestines over medium heat. Add liver, heart and the kidney and cook for another 15-20 minutes. Garnish with chopped coriander and serve with beaten rice and tomato chutney.
Select photos / videos acquired from:
1. Photo © Sanjay Mukhia & Mukunda KC / TexasNepal
2. Photo © DFW Hindu Temple Society
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #Texas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Exotic Animal Meat in Texas!! Is This LEGAL?
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CHEF STEVE MCHUGH » @curedatpearl
Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
THE MEAT
1. BROKEN ARROW RANCH
WEBSITE: https://brokenarrowranch.com/
INTERVIEWEE: Chris Hughes
🌶 ANTELOPE TARTARE: Using an antelope leg filet, dry age for 3-5 days. Put in a seal-tight bag and then wet age 28 days, allowing the muscles to relax. After properly aged, thinly slice the antelope before finely chopping. Add salt and pepper and continue chopping. Add chopped shallot, jalapeño, queso fresco and wild pequin chili oil (chilis grow on the ranch). Add lime juice and mix.
🦴 RACK OF VENISON RIBS: Rub rack of venison ribs with olive oil, add salt, black pepper, chili powder, unsweetened cocoa powder and cinnamon. Cook over open fire for about 20 minutes, or until done.
Serve with cilantro cream sauce.
2. CURED AT PEARL
ADDRESS: 306 Pearl Parkway, Suite 101, San Antonio, Texas 78215
OPERATION HOURS: Tues-Thurs, Sun 12-9PM | Fri-Sat 12-10PM
WEBSITE: https://curedatpearl.com/
INTERVIEWEE: Steve McHugh
🧀 RESERVE CHARCUTERIE PLATE: Mixture of cured meat, cheese and other tasty treats
💸 PRICE: $55+
🥩 45 DAY DRY AGED RIBEYE: Cut the rack of ribeye, removing bones and outer skin and season with salt and pepper. Sear until it forms a crust. Add herbs: thyme and rosemary and a hearty amount of butter. Allow to cook for a few minutes, flip, cook a few more minutes, until finished. Served with bordelaise, mushrooms and fries.
💸 PRICE: $75+
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CHEF STEVE MCHUGH » @curedatpearl
Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
THE MEAT
1. BROKEN ARROW RANCH
WEBSITE: https://brokenarrowranch.com/
INTERVIEWEE: Chris Hughes
🌶 ANTELOPE TARTARE: Using an antelope leg filet, dry age for 3-5 days. Put in a seal-tight bag and then wet age 28 days, allowing the muscles to relax. After properly aged, thinly slice the antelope before finely chopping. Add salt and pepper and continue chopping. Add chopped shallot, jalapeño, queso fresco and wild pequin chili oil (chilis grow on the ranch). Add lime juice and mix.
🦴 RACK OF VENISON RIBS: Rub rack of venison ribs with olive oil, add salt, black pepper, chili powder, unsweetened cocoa powder and cinnamon. Cook over open fire for about 20 minutes, or until done.
Serve with cilantro cream sauce.
2. CURED AT PEARL
ADDRESS: 306 Pearl Parkway, Suite 101, San Antonio, Texas 78215
OPERATION HOURS: Tues-Thurs, Sun 12-9PM | Fri-Sat 12-10PM
WEBSITE: https://curedatpearl.com/
INTERVIEWEE: Steve McHugh
🧀 RESERVE CHARCUTERIE PLATE: Mixture of cured meat, cheese and other tasty treats
💸 PRICE: $55+
🥩 45 DAY DRY AGED RIBEYE: Cut the rack of ribeye, removing bones and outer skin and season with salt and pepper. Sear until it forms a crust. Add herbs: thyme and rosemary and a hearty amount of butter. Allow to cook for a few minutes, flip, cook a few more minutes, until finished. Served with bordelaise, mushrooms and fries.
💸 PRICE: $75+
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
ULTIMATE TEX-MEX Tour in Texas!!! Inventor of Fajitas!!
Use my link to get 86% OFF and 3 extra months for free with Atlas VPN: [...]
Use my link to get 86% OFF and 3 extra months for free with Atlas VPN: https://atlasv.pn/BestEverFood
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR ...MISSION » http://bit.ly/BestEverPatreon
📸 DANIELA GULMAR » @houstonfoodiess
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
THE TEX-MEX
1. CHAPULTEPEC LUPITA
ADDRESS: 813 Richmond Ave, Houston, TX 77006
OPERATION HOURS: Everyday 7AM - 4AM
INTERVIEWEE: Maria Guadalupe Gonozalez & Alicia Gonzalez
🌮 BREAKFAST TACOS: Add eggs and scramble together. Add bacon and potatoes and continue chopping on the stovetop. Take flour tortillas and warm them up in the oven. Place the scrambled egg mixture in the tortilla and top with white and yellow cheese mixture and pico de gallo. Roll it up and enjoy.
🌯CHIMICHANGA: On the flat top grill, add fajita beef and allow it to grill. Take a large tortilla and add fajita beef. Add beans on top of beef. Add white and yellow cheese mixture. Fold it up, securing it with toothpicks. Place in the fryer under the frying basket just to make it crispy.
💸PRICE: $12.95
2. MOLINA’S CANTINA
ADDRESS: 7901 Westheimer Rd, Houston, TX 77063, United States
OPERATION HOURS: Sun-Thurs 11AM-9PM | Fri-Sat 11AM-10PM
WEBSITE: https://www.molinascantina.com/
INTERVIEWEE: Ricardo Molina
🧀 THE ORIGINAL JOSE'S DIP: Chili con queso blended with spicy taco meat.
💸 PRICE: $8.95 (Large)
🍳 ENCHILADAS DE TEJAS: Take a corn tortilla and dip it in a chile ancho/water blend. Fry in oil at low/medium heat (you want to soften the tortilla, not fry it). Pat tortilla with paper towel to remove excess oil. Roll with desired filling inside (mix of American and cheddar cheese). Place in baking dish and cover with chile con carne, shredded cheese, add diced onions. Place in oven at 350 for 10 minutes or until cheese is melted throughout. If you’re feeling adventurous, top with a fried egg.
💸 PRICE: $13.45 (with fried egg)
3. EL TIEMPO CANTINA
ADDRESS: 2814 Navigation Blvd, Houston, TX 77003, United States
OPERATION HOURS: Mon-Thurs 11AM-9PM | Fri 11AM-10PM | Sat 9AM-10PM | Sun 9AM-9PM
WEBSITE: https://www.eltiempocantina.com/
INTERVIEWEE: Domenic Laurenzo
🥩 BEEF FAJITAS: Place skirt steak on grill. Add secret marinade called Agra negra to give it the color and flavor. Add seasoning (mixed spices), chopped peppers and onion and continue cooking. Place in custom made skillet. Serve with warm tortillas.
💸PRICE: $1/4 lb 22.99 | Half Pound 38.99 | Full Pound 53.99
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR ...MISSION » http://bit.ly/BestEverPatreon
📸 DANIELA GULMAR » @houstonfoodiess
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
THE TEX-MEX
1. CHAPULTEPEC LUPITA
ADDRESS: 813 Richmond Ave, Houston, TX 77006
OPERATION HOURS: Everyday 7AM - 4AM
INTERVIEWEE: Maria Guadalupe Gonozalez & Alicia Gonzalez
🌮 BREAKFAST TACOS: Add eggs and scramble together. Add bacon and potatoes and continue chopping on the stovetop. Take flour tortillas and warm them up in the oven. Place the scrambled egg mixture in the tortilla and top with white and yellow cheese mixture and pico de gallo. Roll it up and enjoy.
🌯CHIMICHANGA: On the flat top grill, add fajita beef and allow it to grill. Take a large tortilla and add fajita beef. Add beans on top of beef. Add white and yellow cheese mixture. Fold it up, securing it with toothpicks. Place in the fryer under the frying basket just to make it crispy.
💸PRICE: $12.95
2. MOLINA’S CANTINA
ADDRESS: 7901 Westheimer Rd, Houston, TX 77063, United States
OPERATION HOURS: Sun-Thurs 11AM-9PM | Fri-Sat 11AM-10PM
WEBSITE: https://www.molinascantina.com/
INTERVIEWEE: Ricardo Molina
🧀 THE ORIGINAL JOSE'S DIP: Chili con queso blended with spicy taco meat.
💸 PRICE: $8.95 (Large)
🍳 ENCHILADAS DE TEJAS: Take a corn tortilla and dip it in a chile ancho/water blend. Fry in oil at low/medium heat (you want to soften the tortilla, not fry it). Pat tortilla with paper towel to remove excess oil. Roll with desired filling inside (mix of American and cheddar cheese). Place in baking dish and cover with chile con carne, shredded cheese, add diced onions. Place in oven at 350 for 10 minutes or until cheese is melted throughout. If you’re feeling adventurous, top with a fried egg.
💸 PRICE: $13.45 (with fried egg)
3. EL TIEMPO CANTINA
ADDRESS: 2814 Navigation Blvd, Houston, TX 77003, United States
OPERATION HOURS: Mon-Thurs 11AM-9PM | Fri 11AM-10PM | Sat 9AM-10PM | Sun 9AM-9PM
WEBSITE: https://www.eltiempocantina.com/
INTERVIEWEE: Domenic Laurenzo
🥩 BEEF FAJITAS: Place skirt steak on grill. Add secret marinade called Agra negra to give it the color and flavor. Add seasoning (mixed spices), chopped peppers and onion and continue cooking. Place in custom made skillet. Serve with warm tortillas.
💸PRICE: $1/4 lb 22.99 | Half Pound 38.99 | Full Pound 53.99
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Texas BBQ CHALLENGE with Mike Chen!! Who Will Quit First??
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
🎥 MIKE CHEN (Strictly Dumpling) » https://www.youtube.com/c/strictlydumpling
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
THE STATE FAIR OF TEXAS
ADDRESS: 3809 Grand Ave, Dallas, TX 75210
SOCIAL: @statefairoftx
WEBSITE: https://bigtex.com/
“Since its establishment in 1886, the State Fair of Texas has promoted Texas agriculture, education, and community involvement through quality entertainment in a family-friendly environment...At 24 consecutive days, the State Fair of Texas is the longest-running fair in the nation, as well as one of the largest.”
- - - - - - - - - - - - - - - - -
TEXAS BBQ
1. MAGNOLIA BEER GARDEN
🥪 PULLED PORK SANDWICH: Take a warmed bun, add lots of slow cooked pulled pork and drizzle with BBQ sauce
💸PRICE: $10
2. STUFFED WINGS
SOCIAL: https://www.instagram.com/stuffedwings/?hl=en
🐓 STUFFED WING: Debone the chicken wing and stuff it with a mixture of rice, chicken, onion, cilantro and spices. Deep fry to a golden perfection and enjoy.
💸PRICE: $10
3. FERRIS WHEELERS BBQ
WEBSITE: https://www.wedothisandthat.com/ferriswheelers
🍟 BRISKET WAFFLE FRY NACHOS: Fry waffle fries before seasoning with dry base rub (salt, pepper, cayenne, paprika, garlic, onion, powder plus secrets). Top with juicy brisket, cheese sauce and pico de gallo and BBQ sauce.
💸PRICE: $10
4. DICKEL’S SMOKEHOUSE
SOCIAL: https://www.instagram.com/dickels_smokehouse/?hl=en
🍭 LOLLIPOP FRIED BACON WRAPPED SMOKED QUAIL BREAST: Take bacon wrapped smoked quail breast and fry it. Boom!
💸PRICE: $15
🦃 TEXAS SIZED SMOKED TURKEY WING: Somehow source a Texas sized turkey wing and smoke it low and slow.
💸PRICE: $9
5. FERNIE’S FUNNEL CAKES
WEBSITE: https://ferniesfunnelcakes.com/
SOCIAL: https://www.facebook.com/FerniesFunnelCakes/
🌯 FERNIE’S BURNT END BURRITO: On a tortilla, spread cream cheese, jalapeño and bacon spread. Add beef brisket burnt ends and pepper jack cheese. Roll it up and deep fry. Served with a side of BBQ sauce, onion strings and pickles.
💸PRICE: $18
6. HANS MUELLER’S BEER GARDEN
🐽 PORK SHOTS: Sausage topped with Mac and cheese and bread crumbs, wrapped in bacon and baked.
💸PRICE: $12
🍖 INJECTABLE GREAT BALLS OF BBQ: Deep fried, breaded brisket with injectable bbq sauce
💸PRICE: $9
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
🎥 MIKE CHEN (Strictly Dumpling) » https://www.youtube.com/c/strictlydumpling
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
THE STATE FAIR OF TEXAS
ADDRESS: 3809 Grand Ave, Dallas, TX 75210
SOCIAL: @statefairoftx
WEBSITE: https://bigtex.com/
“Since its establishment in 1886, the State Fair of Texas has promoted Texas agriculture, education, and community involvement through quality entertainment in a family-friendly environment...At 24 consecutive days, the State Fair of Texas is the longest-running fair in the nation, as well as one of the largest.”
- - - - - - - - - - - - - - - - -
TEXAS BBQ
1. MAGNOLIA BEER GARDEN
🥪 PULLED PORK SANDWICH: Take a warmed bun, add lots of slow cooked pulled pork and drizzle with BBQ sauce
💸PRICE: $10
2. STUFFED WINGS
SOCIAL: https://www.instagram.com/stuffedwings/?hl=en
🐓 STUFFED WING: Debone the chicken wing and stuff it with a mixture of rice, chicken, onion, cilantro and spices. Deep fry to a golden perfection and enjoy.
💸PRICE: $10
3. FERRIS WHEELERS BBQ
WEBSITE: https://www.wedothisandthat.com/ferriswheelers
🍟 BRISKET WAFFLE FRY NACHOS: Fry waffle fries before seasoning with dry base rub (salt, pepper, cayenne, paprika, garlic, onion, powder plus secrets). Top with juicy brisket, cheese sauce and pico de gallo and BBQ sauce.
💸PRICE: $10
4. DICKEL’S SMOKEHOUSE
SOCIAL: https://www.instagram.com/dickels_smokehouse/?hl=en
🍭 LOLLIPOP FRIED BACON WRAPPED SMOKED QUAIL BREAST: Take bacon wrapped smoked quail breast and fry it. Boom!
💸PRICE: $15
🦃 TEXAS SIZED SMOKED TURKEY WING: Somehow source a Texas sized turkey wing and smoke it low and slow.
💸PRICE: $9
5. FERNIE’S FUNNEL CAKES
WEBSITE: https://ferniesfunnelcakes.com/
SOCIAL: https://www.facebook.com/FerniesFunnelCakes/
🌯 FERNIE’S BURNT END BURRITO: On a tortilla, spread cream cheese, jalapeño and bacon spread. Add beef brisket burnt ends and pepper jack cheese. Roll it up and deep fry. Served with a side of BBQ sauce, onion strings and pickles.
💸PRICE: $18
6. HANS MUELLER’S BEER GARDEN
🐽 PORK SHOTS: Sausage topped with Mac and cheese and bread crumbs, wrapped in bacon and baked.
💸PRICE: $12
🍖 INJECTABLE GREAT BALLS OF BBQ: Deep fried, breaded brisket with injectable bbq sauce
💸PRICE: $9
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Most DANGEROUS Food in America!! (State Fair of Texas)
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free ...music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
THE STATE FAIR OF TEXAS
ADDRESS: 3809 Grand Ave, Dallas, TX 75210
SOCIAL: @statefairoftx
WEBSITE: https://bigtex.com/
“Since its establishment in 1886, the State Fair of Texas has promoted Texas agriculture, education, and community involvement through quality entertainment in a family-friendly environment...At 24 consecutive days, the State Fair of Texas is the longest-running fair in the nation, as well as one of the largest.”
- - - - - - - - - - - - - - - - -
BIZARRE BITES AT THE STATE FAIR OF TEXAS
1. RUTH’S TAMALE HOUSE
INTERVIEW: Ruth Hauntz
BRISKET BRITTLE: It’s peanut brittle, except without the peanuts and with brisket instead.
💸PRICE: $12
RUTH’S STUFFED FRIED TACO CONE: Take a fried corn tortilla cone and add two scoops of cilantro rice. Add a scoop of black beans, then perfectly cooked barbacoa. Add a scoop of pico de gallo and sprinkle with cheese. Drizzle with jalapeño sauce. Top it off with a lime wedge!
💸PRICE: $18
2. SCRUMBSCIOUS PIESHAKES
ADDRESS: 450 FM 548 Suite 112, Forney, TX 75126
SOCIAL: @scrumbsciouspieshakes
WEBSITE: https://scrumbsciousburgers.site/
INTERVIEW: Chris Howard
TEXAS EASTER EGG: In a mixing bowl, add cream cheese, add mixed cheddar cheese, add brisket, add bacon, add green chili, add jalapeño. Add Tex mex seasoning. Mix it all together. Roll into an egg shape. Dip it in egg yolk and roll it in bread crumbs with Italian seasoning. Deep fry. Decorate with Easter Egg colored ranch dressing.
💸PRICE: $25
3. PIZZA, FUNNEL CAKE, LEMONADE
FUNNEL CAKE BACON QUESO BURGER: Two funnel cake "buns" are fried to a golden crunch and topped with powdered sugar. Then they're placed on either side of a freshly-grilled burger patty, crispy bacon, and gooey queso.
💸PRICE: $13
4. VANDALAY INDUSTRIES
SOCIAL: https://www.facebook.com/VandalayInd/
INTERVIEW: Abel Gonzales
FRIED COKE: Fried Coke or Deep Fried Soda is a frozen Coca-Cola-flavored batter that is deep-fried and then topped with Coca-Cola syrup, whipped cream, cinnamon sugar, and a strawberry slice.
💸PRICE: $8
FRIED BUTTER: To create these ooey gooey bits, a cube of butter is rolled into dough, making sure it is in the center, forming a perfect dough ball home for the butter. Then they’re deep fried and topped with honey and cinnamon sugar.
💸PRICE: $8
5. GOURMET ROYALE
SOCIAL: https://www.facebook.com/gourmetroyalellc/
INTERVIEW: Greg Parish
DEEP FRIED SEAFOOD GUMBO BALLS: These deep fried seafood gumbo balls are loaded with chicken, shrimp, crab meat and andouille sausage, rolled in a saltine cracker and breadcrumb batter and then deep fried. They’re served with a side of gumbo roux sauce, fried okra, saltine crackers and hot sauce.
💸PRICE: $25
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free ...music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
THE STATE FAIR OF TEXAS
ADDRESS: 3809 Grand Ave, Dallas, TX 75210
SOCIAL: @statefairoftx
WEBSITE: https://bigtex.com/
“Since its establishment in 1886, the State Fair of Texas has promoted Texas agriculture, education, and community involvement through quality entertainment in a family-friendly environment...At 24 consecutive days, the State Fair of Texas is the longest-running fair in the nation, as well as one of the largest.”
- - - - - - - - - - - - - - - - -
BIZARRE BITES AT THE STATE FAIR OF TEXAS
1. RUTH’S TAMALE HOUSE
INTERVIEW: Ruth Hauntz
BRISKET BRITTLE: It’s peanut brittle, except without the peanuts and with brisket instead.
💸PRICE: $12
RUTH’S STUFFED FRIED TACO CONE: Take a fried corn tortilla cone and add two scoops of cilantro rice. Add a scoop of black beans, then perfectly cooked barbacoa. Add a scoop of pico de gallo and sprinkle with cheese. Drizzle with jalapeño sauce. Top it off with a lime wedge!
💸PRICE: $18
2. SCRUMBSCIOUS PIESHAKES
ADDRESS: 450 FM 548 Suite 112, Forney, TX 75126
SOCIAL: @scrumbsciouspieshakes
WEBSITE: https://scrumbsciousburgers.site/
INTERVIEW: Chris Howard
TEXAS EASTER EGG: In a mixing bowl, add cream cheese, add mixed cheddar cheese, add brisket, add bacon, add green chili, add jalapeño. Add Tex mex seasoning. Mix it all together. Roll into an egg shape. Dip it in egg yolk and roll it in bread crumbs with Italian seasoning. Deep fry. Decorate with Easter Egg colored ranch dressing.
💸PRICE: $25
3. PIZZA, FUNNEL CAKE, LEMONADE
FUNNEL CAKE BACON QUESO BURGER: Two funnel cake "buns" are fried to a golden crunch and topped with powdered sugar. Then they're placed on either side of a freshly-grilled burger patty, crispy bacon, and gooey queso.
💸PRICE: $13
4. VANDALAY INDUSTRIES
SOCIAL: https://www.facebook.com/VandalayInd/
INTERVIEW: Abel Gonzales
FRIED COKE: Fried Coke or Deep Fried Soda is a frozen Coca-Cola-flavored batter that is deep-fried and then topped with Coca-Cola syrup, whipped cream, cinnamon sugar, and a strawberry slice.
💸PRICE: $8
FRIED BUTTER: To create these ooey gooey bits, a cube of butter is rolled into dough, making sure it is in the center, forming a perfect dough ball home for the butter. Then they’re deep fried and topped with honey and cinnamon sugar.
💸PRICE: $8
5. GOURMET ROYALE
SOCIAL: https://www.facebook.com/gourmetroyalellc/
INTERVIEW: Greg Parish
DEEP FRIED SEAFOOD GUMBO BALLS: These deep fried seafood gumbo balls are loaded with chicken, shrimp, crab meat and andouille sausage, rolled in a saltine cracker and breadcrumb batter and then deep fried. They’re served with a side of gumbo roux sauce, fried okra, saltine crackers and hot sauce.
💸PRICE: $25
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
TWISTED TEXAS State Fair Sandwiches!!! Texans are INSANE!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CALVIN » https://www.youtube.com/c/FKNDeliciousness | IG @fkndeliciousness
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
THE STATE FAIR OF TEXAS
ADDRESS: 3809 Grand Ave, Dallas, TX 75210
WEBSITE: https://bigtex.com/
“Since its establishment in 1886, the State Fair of Texas has promoted Texas agriculture, education, and community involvement through quality entertainment in a family-friendly environment...At 24 consecutive days, the State Fair of Texas is the longest-running fair in the nation, as well as one of the largest.”
- - - - - - - - - - - - - - - - -
THE SANDWICHES
1. SOUTHSIDE STEAKS & CAKES
SOCIAL: @southside_steaks_cakes
WEBSITE: https://www.southsidesteaksandcakes.com/
INTERVIEW: Nicole Sternes
🥩 THE REALEST CHEESESTEAK: Combine steak and chicken (sautéed with onion and bell peppers), add butter, add homemade special seasoning, place provolone, yellow American and pepper jack cheese. Add banana peppers and mushrooms. Top with secret Texas sauce
💸PRICE: $14
2. FRUTERIA CANO
SOCIAL: @fruteriacano
WEBSITE: https://www.facebook.com/fruteriascano/
INTERVIEW: Louis Cano (Co-Owner)
🥙 PAMBAZO: Take pambazo bread and warm it on the stove, add guajillo (dry chili) sauce to give it the orange-toned color. Add chorizo and potatoes, lettuce, Cotija cheese and top with sour cream sauce.
💸PRICE: $15
3. GET FRIED
INTERVIEW: Amanda Weber
🥣 FRUITY PEBBLE PO-BOY: Take wild caught gulf white shrimp and dip in Cajun fruity pebble batter. Deep fry and place four in a hoagie roll. Drizzle with a ranch, sriracha fruity pebble sauce and top with fruity pebbles.
💸PRICE: $14
🍩 KRISPY KREME FRIED CHICKEN SANDWICH: Take two Krispy Kreme donuts and deep fry them. Take a piece of pickle brined, southern battered chicken breast and deep fry it. Place the fried chicken between the fried donuts and enjoy!
💸PRICE: $14
4. VANDALAY INDUSTRIES
SOCIAL: https://www.facebook.com/VandalayInd/
INTERVIEW: Abel Gonzales
🥜 THE KING (Fried PBBB&J): Take a piece of white bread and spread creamy peanut butter on it. Repeat with a second piece. Then squirt Grape jelly on both pieces of bread. In a stainless steel bowl, mash two bananas. Spread banana on top of the jelly. Place together and deep fry. Cut the PB&J into 4 rectangles and top with bacon bits and powdered sugar.
💸PRICE: $12
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Thai Do
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CALVIN » https://www.youtube.com/c/FKNDeliciousness | IG @fkndeliciousness
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
THE STATE FAIR OF TEXAS
ADDRESS: 3809 Grand Ave, Dallas, TX 75210
WEBSITE: https://bigtex.com/
“Since its establishment in 1886, the State Fair of Texas has promoted Texas agriculture, education, and community involvement through quality entertainment in a family-friendly environment...At 24 consecutive days, the State Fair of Texas is the longest-running fair in the nation, as well as one of the largest.”
- - - - - - - - - - - - - - - - -
THE SANDWICHES
1. SOUTHSIDE STEAKS & CAKES
SOCIAL: @southside_steaks_cakes
WEBSITE: https://www.southsidesteaksandcakes.com/
INTERVIEW: Nicole Sternes
🥩 THE REALEST CHEESESTEAK: Combine steak and chicken (sautéed with onion and bell peppers), add butter, add homemade special seasoning, place provolone, yellow American and pepper jack cheese. Add banana peppers and mushrooms. Top with secret Texas sauce
💸PRICE: $14
2. FRUTERIA CANO
SOCIAL: @fruteriacano
WEBSITE: https://www.facebook.com/fruteriascano/
INTERVIEW: Louis Cano (Co-Owner)
🥙 PAMBAZO: Take pambazo bread and warm it on the stove, add guajillo (dry chili) sauce to give it the orange-toned color. Add chorizo and potatoes, lettuce, Cotija cheese and top with sour cream sauce.
💸PRICE: $15
3. GET FRIED
INTERVIEW: Amanda Weber
🥣 FRUITY PEBBLE PO-BOY: Take wild caught gulf white shrimp and dip in Cajun fruity pebble batter. Deep fry and place four in a hoagie roll. Drizzle with a ranch, sriracha fruity pebble sauce and top with fruity pebbles.
💸PRICE: $14
🍩 KRISPY KREME FRIED CHICKEN SANDWICH: Take two Krispy Kreme donuts and deep fry them. Take a piece of pickle brined, southern battered chicken breast and deep fry it. Place the fried chicken between the fried donuts and enjoy!
💸PRICE: $14
4. VANDALAY INDUSTRIES
SOCIAL: https://www.facebook.com/VandalayInd/
INTERVIEW: Abel Gonzales
🥜 THE KING (Fried PBBB&J): Take a piece of white bread and spread creamy peanut butter on it. Repeat with a second piece. Then squirt Grape jelly on both pieces of bread. In a stainless steel bowl, mash two bananas. Spread banana on top of the jelly. Place together and deep fry. Cut the PB&J into 4 rectangles and top with bacon bits and powdered sugar.
💸PRICE: $12
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Thai Do
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
$5 PIZZA VS $800 PIZZA!! Everything is BIGGER in Texas!!!
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH » [...]
🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 JANNIE LAM » https://www.youtube.com/c/JannieLam | IG @_itsjaynee
Like our music? Enjoy a free 30-day ...of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. SERIOUS PIZZA
SOCIAL: @seriouspizza
WEBSITE: https://www.seriouspizza.com/
INTERVIEW: Imran Sheikh
ADDRESS: 2807 Elm St, Dallas, TX 75226
OPERATION HOURS: Sun-Thurs 11AM-12AM | Fri-Sat 11AM-3AM
🍕 THE HUGE SLICES:
CHEESE: Add mozzarella and bake until golden brown.
💸PRICE: $5.75 (+$1 per topping added)
SONNY’S: Add more mozzarella cheese, pepperoni, bacon, shaved ribeye, black olives, fresh mushroom, peppers and white truffle oil. Bake until golden brown.
💸PRICE: $12.75
JANNIE’S: Add more mozzarella cheese, pepperoni and jalapenos. Bake until golden brown.
💸PRICE: $7.75
2. DELUCCA GAUCO PIZZA & WINE
SOCIAL: @deluccagauchopizza
WEBSITE: https://www.delucca.com/
INTERVIEW: Evandro Caregnato
ADDRESS: 1628 Oak Lawn Ave #100, Dallas, TX 75207
OPERATION HOURS: Sun-Thurs 5PM-9PM | Fri-Sat 4:30PM-10PM
🍕 TURKISH LAMB: Saute lamb with garlic, onions and middle east seasonings, reserve. On dough, add fresh mozzarella, sauteed lamb, tomato sauce and red onions. Finish with Sumac, parsley and extra virgin olive oil.
GARLIC PICANHA: Chop picanha steak and sauté it with garlic and beef-demi glace, reserve. Fry garlic shaves in olive oil until crispy, but not burned and reserve. On dough, add fresh mozzarella, sauteed picanha, tomato sauce and chopped onion. Finish with crispy garlic, garlic oil and fresh herbs.
SOPRESSATA SALAMI W/ HOT HONEY: On dough, add fresh mozzarella and sliced sopressata salami. Finish with drizzles of hot honey.
DULCE DE LECHE AND TOASTED COCONUT: On dough, add fresh mozzarella and whipped mascarpone. After cooking, add caramel dulce de leche and finish with toasted coconut.
💸PRICE: $22.95/person
3. DIRT ROAD COOKERS
SOCIAL: @dirt_road_cookers
WEBSITE: https://www.facebook.com/8ftpizza
INTERVIEW: Kurt Oefinger
🤤 8 FOOT PIZZA: Roll out 5 dough balls to make one large 8 foot pizza dough crust
SAUSAGE: On ⅕ of the pizza, spread tomato sauce, olive oil, cheese, Sweet Baby Ray’s BBQ sauce and dry basil. Add sausage.
BRISKET: On ⅕ of the pizza, spread tomato sauce, olive oil, cheese, Sweet Baby Ray’s BBQ sauce and dry basil. Add the brisket, which has been cooked low and slow for 12 hours and has been seasoned with “Uncle Chris’ Gourmet Steak Seasoning”
PEPPERONI: On ⅕ of the pizza, spread tomato sauce, olive oil, cheese, Sweet Baby Ray’s BBQ sauce and dry basil. Add pepperoni.
MARGHERITA: On ⅕, spread olive oil as the base (no red sauce). Add cheese, dry and fresh basil, and tomatoes.
APPLE PIE: To create the base, mix 1 pound of powdered sugar, 3 eggs and 1 cup of cream cheese (note, we did not see this being mixed). Spread the base on ⅕ of the pizza and add sliced apple and brown sugar.
💸PRICE: $800+
#BestEverUSATour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 JANNIE LAM » https://www.youtube.com/c/JannieLam | IG @_itsjaynee
Like our music? Enjoy a free 30-day ...of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. SERIOUS PIZZA
SOCIAL: @seriouspizza
WEBSITE: https://www.seriouspizza.com/
INTERVIEW: Imran Sheikh
ADDRESS: 2807 Elm St, Dallas, TX 75226
OPERATION HOURS: Sun-Thurs 11AM-12AM | Fri-Sat 11AM-3AM
🍕 THE HUGE SLICES:
CHEESE: Add mozzarella and bake until golden brown.
💸PRICE: $5.75 (+$1 per topping added)
SONNY’S: Add more mozzarella cheese, pepperoni, bacon, shaved ribeye, black olives, fresh mushroom, peppers and white truffle oil. Bake until golden brown.
💸PRICE: $12.75
JANNIE’S: Add more mozzarella cheese, pepperoni and jalapenos. Bake until golden brown.
💸PRICE: $7.75
2. DELUCCA GAUCO PIZZA & WINE
SOCIAL: @deluccagauchopizza
WEBSITE: https://www.delucca.com/
INTERVIEW: Evandro Caregnato
ADDRESS: 1628 Oak Lawn Ave #100, Dallas, TX 75207
OPERATION HOURS: Sun-Thurs 5PM-9PM | Fri-Sat 4:30PM-10PM
🍕 TURKISH LAMB: Saute lamb with garlic, onions and middle east seasonings, reserve. On dough, add fresh mozzarella, sauteed lamb, tomato sauce and red onions. Finish with Sumac, parsley and extra virgin olive oil.
GARLIC PICANHA: Chop picanha steak and sauté it with garlic and beef-demi glace, reserve. Fry garlic shaves in olive oil until crispy, but not burned and reserve. On dough, add fresh mozzarella, sauteed picanha, tomato sauce and chopped onion. Finish with crispy garlic, garlic oil and fresh herbs.
SOPRESSATA SALAMI W/ HOT HONEY: On dough, add fresh mozzarella and sliced sopressata salami. Finish with drizzles of hot honey.
DULCE DE LECHE AND TOASTED COCONUT: On dough, add fresh mozzarella and whipped mascarpone. After cooking, add caramel dulce de leche and finish with toasted coconut.
💸PRICE: $22.95/person
3. DIRT ROAD COOKERS
SOCIAL: @dirt_road_cookers
WEBSITE: https://www.facebook.com/8ftpizza
INTERVIEW: Kurt Oefinger
🤤 8 FOOT PIZZA: Roll out 5 dough balls to make one large 8 foot pizza dough crust
SAUSAGE: On ⅕ of the pizza, spread tomato sauce, olive oil, cheese, Sweet Baby Ray’s BBQ sauce and dry basil. Add sausage.
BRISKET: On ⅕ of the pizza, spread tomato sauce, olive oil, cheese, Sweet Baby Ray’s BBQ sauce and dry basil. Add the brisket, which has been cooked low and slow for 12 hours and has been seasoned with “Uncle Chris’ Gourmet Steak Seasoning”
PEPPERONI: On ⅕ of the pizza, spread tomato sauce, olive oil, cheese, Sweet Baby Ray’s BBQ sauce and dry basil. Add pepperoni.
MARGHERITA: On ⅕, spread olive oil as the base (no red sauce). Add cheese, dry and fresh basil, and tomatoes.
APPLE PIE: To create the base, mix 1 pound of powdered sugar, 3 eggs and 1 cup of cream cheese (note, we did not see this being mixed). Spread the base on ⅕ of the pizza and add sliced apple and brown sugar.
💸PRICE: $800+
#BestEverUSATour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
Dino-Sized Brisket in TEXAS!! Best American Food BBQ!!
🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH [...]
🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CALVIN » https://www.youtube.com/c/FKNDeliciousness
Like our music? Enjoy a free 30-day of Epidemic Sound for the ...best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
LEGENDARY TEXAS BBQ
1. THE ORIGINAL BLACK’S BARBECUE
SOCIAL: @blacksbbq
WEBSITE: https://www.blacksbbq.com/
ADDRESS: 215 North Main Street, Lockhart, Texas 78644
OPERATION HOURS: Sun - Thurs 10AM - 8PM | Fri - Sat 10AM - 8:30PM
The Original Black’s Barbecue is the oldest in Texas, run by the same family since 1932. 3rd Generation Pitmaster Kent Black slow smokes all Barbecue the way his grandfather did in 1932. A simple rub, local Post Oak Wood and patience is the secret. Their brisket is truly legendary.
🤤 HOMEMADE SAUSAGE: Black’s BBQ’s 80 year old recipe and techniques remain the same as each ring is hand stuffed and hand tied, then smoked to perfection. Take the brisket trimmings and chop them up, then place them in a mixer. Along with the chopped meat, add the mixture (salt, pepper, and a flour based binder) and water. Fine grind it so it comes out looking almost like hamburger meat. Pour into the stuffer. Stuff the casings with ground meat. Cut and tie them. Place in the smoker and allow them to smoke for about an hour.
💸PRICE: $3.99 per ring
🥩 BRISKET: Take raw brisket and trim off the fat. Begin by cutting some of the lean end off (this meat is used for sausage). Trim off the edges to make it round and make it more aerodynamic, which helps give the brisket less chance to burn. Cut off 2/3 of the hard fat. Continue trimming. Add Blacks secret seasoning, which includes special salt and pepper, red pepper, cayenne and secrets, and massage into the fibers of the meat. Place the raw brisket in the smoker and allow it to smoke for 6 hours. After the first cook, let the meat rest by removing the brisket and placing it in a walk-in cooler to dry-age for a few days. After dry-aging, it’s time for the second cook. Place the brisket back in the smoker for another roughly 6 hours, until your brisket is mouth-wateringly perfect. Don’t forget to enjoy it with Black’s infamous Norma Jean’s Original BBQ Sauce!
💸PRICE: $22.99 per pound
#BestEverUSATour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CALVIN » https://www.youtube.com/c/FKNDeliciousness
Like our music? Enjoy a free 30-day of Epidemic Sound for the ...best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
LEGENDARY TEXAS BBQ
1. THE ORIGINAL BLACK’S BARBECUE
SOCIAL: @blacksbbq
WEBSITE: https://www.blacksbbq.com/
ADDRESS: 215 North Main Street, Lockhart, Texas 78644
OPERATION HOURS: Sun - Thurs 10AM - 8PM | Fri - Sat 10AM - 8:30PM
The Original Black’s Barbecue is the oldest in Texas, run by the same family since 1932. 3rd Generation Pitmaster Kent Black slow smokes all Barbecue the way his grandfather did in 1932. A simple rub, local Post Oak Wood and patience is the secret. Their brisket is truly legendary.
🤤 HOMEMADE SAUSAGE: Black’s BBQ’s 80 year old recipe and techniques remain the same as each ring is hand stuffed and hand tied, then smoked to perfection. Take the brisket trimmings and chop them up, then place them in a mixer. Along with the chopped meat, add the mixture (salt, pepper, and a flour based binder) and water. Fine grind it so it comes out looking almost like hamburger meat. Pour into the stuffer. Stuff the casings with ground meat. Cut and tie them. Place in the smoker and allow them to smoke for about an hour.
💸PRICE: $3.99 per ring
🥩 BRISKET: Take raw brisket and trim off the fat. Begin by cutting some of the lean end off (this meat is used for sausage). Trim off the edges to make it round and make it more aerodynamic, which helps give the brisket less chance to burn. Cut off 2/3 of the hard fat. Continue trimming. Add Blacks secret seasoning, which includes special salt and pepper, red pepper, cayenne and secrets, and massage into the fibers of the meat. Place the raw brisket in the smoker and allow it to smoke for 6 hours. After the first cook, let the meat rest by removing the brisket and placing it in a walk-in cooler to dry-age for a few days. After dry-aging, it’s time for the second cook. Place the brisket back in the smoker for another roughly 6 hours, until your brisket is mouth-wateringly perfect. Don’t forget to enjoy it with Black’s infamous Norma Jean’s Original BBQ Sauce!
💸PRICE: $22.99 per pound
#BestEverUSATour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
$14 TEXAS BBQ VS $320 TEXAS BBQ!! Vegan's Worst Nightmare!!
🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH [...]
🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CALVIN » https://www.youtube.com/c/FKNDeliciousness
Like our music? Enjoy a free 30-day of Epidemic Sound for the ...best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
TEXAS BBQ
1. SLAB BBQ & BEER
ADDRESS: 9012 Research Blvd C4, Austin, TX 78758, United States
OPERATION HOURS: 11AM - 10PM
🥩 ST. LOUIS STYLE PORK RIBS: Remove the membrane, add Slab dry rub and let marinate for 24 hours. Place ribs in the smoker at about 200 degrees for about 4 hours, spritzing with apple juice. Serve painted with Strawberry Habanero glaze or left naked.
💸PRICE: $18.25/lb
🥪 THE DONK: 1 lb. sammich stacked with every SLAB smoked meat available and topped with pickles, onions, jalapeños, slaw, queso, Fritos, and all four SLAB BBQ sauces.
💸PRICE: $14
- - - - - - - - - - - - - - - - -
2. TERRY BLACK’S BARBECUE
ADDRESS: 1003 Barton Springs Rd., Austin, TX 78704
OPERATION HOURS: Sun - Thurs 10:30AM - 9PM | Fri - Sat 10:30AM - 9:30PM
🍖 CUSTOMIZED LARGE FAMILY SET: Brisket, Pork Ribs, Sausage, Beef Ribs (and lots of sides our crew got to eat)
💸PRICE: $320 USD
#BestEverUSATour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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 » Tiep Tran
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CALVIN » https://www.youtube.com/c/FKNDeliciousness
Like our music? Enjoy a free 30-day of Epidemic Sound for the ...best royalty free music: http://share.epidemicsound.com/BEFRS
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TEXAS BBQ
1. SLAB BBQ & BEER
ADDRESS: 9012 Research Blvd C4, Austin, TX 78758, United States
OPERATION HOURS: 11AM - 10PM
🥩 ST. LOUIS STYLE PORK RIBS: Remove the membrane, add Slab dry rub and let marinate for 24 hours. Place ribs in the smoker at about 200 degrees for about 4 hours, spritzing with apple juice. Serve painted with Strawberry Habanero glaze or left naked.
💸PRICE: $18.25/lb
🥪 THE DONK: 1 lb. sammich stacked with every SLAB smoked meat available and topped with pickles, onions, jalapeños, slaw, queso, Fritos, and all four SLAB BBQ sauces.
💸PRICE: $14
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2. TERRY BLACK’S BARBECUE
ADDRESS: 1003 Barton Springs Rd., Austin, TX 78704
OPERATION HOURS: Sun - Thurs 10:30AM - 9PM | Fri - Sat 10:30AM - 9:30PM
🍖 CUSTOMIZED LARGE FAMILY SET: Brisket, Pork Ribs, Sausage, Beef Ribs (and lots of sides our crew got to eat)
💸PRICE: $320 USD
#BestEverUSATour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
активный
NOT For Newbies!! The Asian Food You've NEVER SEEN Before!!
🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH [...]
🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CHEF YIA VANG » @VinaiMN
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
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H’MONG FOOD: VINAI FEAST
1. CHEF YIA’S HOUSE
ADDRESS: Minnesota, USA
🥟 GALABAO: In a small wok, cook pork and chicken. Add salt, shredded cabbage and continue mixing. Add in oyster sauce, onions, scallion and vermicelli glass noodles. Add bouillon seasoning and mix. | Dough: Mix together sweetened condensed milk, oil and cake flour. Knead the dough. | Assembly: Roll the dough flat and place meat and an egg on top. Pleat it.Place in the steamer for 20-25 minutes.
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2. HMONGTOWN MARKETPLACE
ADDRESS: 217 Como Ave, St Paul, MN 55103, USA
STALL: HMOOB KITCHEN
🐟LETTUCE WRAPPED FISH: Prepare the catfish with bitter fish. Prepare cilantros, green onion and lemongrass then mix with special house sauce and water. Wrap ingredients in banana leaves and then steam for an hour.
💸PRICE: $6 USD
STALL: NAW MAW
🍜KHAUB POOB: Boil the whole chicken. Strip the chicken into pieces. In a separate pan, add oil, garlic, galanga, lime leaves, ginger and lemongrass. Stir seasonings until slightly brown. Add red curry paste and stir for 5 minutes. Add curry paste into chicken broth and chicken. Add strips of bamboo and a pinch salt, sugar and coconut milk. | Assembly: add noodles and broth in a bowl. Garnish with mint, cilantro, cabbage, green onion and lime.
💸PRICE: $6 USD
🐄LAAB (RAW BEEF SALAD): Add tripe, stomach, lemongrass and pepper in a bow and mix. Add raw laab seasoning, mint, cilantro and green onion and mix. Add raw beef and mix. Garnish with green onions.
💸PRICE: $25.00 USD
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4. VINAI BUILDING
ADDRESS: 1717 2nd St NE Minneapolis, MN 55413, USA
INSTAGRAM: @vinaimn
🍽️ VINAI FEAST: Season ingredients with salt, pepper and Hilltribe seasoning. After seasoning, place on a wood fire grill. Dishes: Hilltribe Grilled Chicken, BBQ Pork Tenderloin, Chicken heart, Whole Sea Bass, Tri-Tip Steak, Grilled Shrimp, Long Beans, Cabbage
💸PRICE: $500.00 USD for 10 people
#BestEverUSATour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DOP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
ON-THE-GROUND PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 CHEF YIA VANG » @VinaiMN
Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
H’MONG FOOD: VINAI FEAST
1. CHEF YIA’S HOUSE
ADDRESS: Minnesota, USA
🥟 GALABAO: In a small wok, cook pork and chicken. Add salt, shredded cabbage and continue mixing. Add in oyster sauce, onions, scallion and vermicelli glass noodles. Add bouillon seasoning and mix. | Dough: Mix together sweetened condensed milk, oil and cake flour. Knead the dough. | Assembly: Roll the dough flat and place meat and an egg on top. Pleat it.Place in the steamer for 20-25 minutes.
- - - - - - - - - - - - - - - - -
2. HMONGTOWN MARKETPLACE
ADDRESS: 217 Como Ave, St Paul, MN 55103, USA
STALL: HMOOB KITCHEN
🐟LETTUCE WRAPPED FISH: Prepare the catfish with bitter fish. Prepare cilantros, green onion and lemongrass then mix with special house sauce and water. Wrap ingredients in banana leaves and then steam for an hour.
💸PRICE: $6 USD
STALL: NAW MAW
🍜KHAUB POOB: Boil the whole chicken. Strip the chicken into pieces. In a separate pan, add oil, garlic, galanga, lime leaves, ginger and lemongrass. Stir seasonings until slightly brown. Add red curry paste and stir for 5 minutes. Add curry paste into chicken broth and chicken. Add strips of bamboo and a pinch salt, sugar and coconut milk. | Assembly: add noodles and broth in a bowl. Garnish with mint, cilantro, cabbage, green onion and lime.
💸PRICE: $6 USD
🐄LAAB (RAW BEEF SALAD): Add tripe, stomach, lemongrass and pepper in a bow and mix. Add raw laab seasoning, mint, cilantro and green onion and mix. Add raw beef and mix. Garnish with green onions.
💸PRICE: $25.00 USD
- - - - - - - - - - - - - - - - -
4. VINAI BUILDING
ADDRESS: 1717 2nd St NE Minneapolis, MN 55413, USA
INSTAGRAM: @vinaimn
🍽️ VINAI FEAST: Season ingredients with salt, pepper and Hilltribe seasoning. After seasoning, place on a wood fire grill. Dishes: Hilltribe Grilled Chicken, BBQ Pork Tenderloin, Chicken heart, Whole Sea Bass, Tri-Tip Steak, Grilled Shrimp, Long Beans, Cabbage
💸PRICE: $500.00 USD for 10 people
#BestEverUSATour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
HOST » Sonny Side
DOP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
ON-THE-GROUND PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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