NEW CHANNEL ALERT!! https://bit.ly/BestEverFoodClips SUPPORT OUR MISSION http://bit.ly/BestEverPatreon FOLLOW KAY IG: @kaymenac | https://www.youtube.com/@Kaymenac Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. HOMUNINTERVIEWEE: Gaspar Alejandro Chuc CetzalMORCILLA: Place the raw pig blood in a pot. Chop meat, peppermint, green onions and add to pot. Stuff the intestines with the blood mixture and secure the casing with a string. Boil for 20 minutes, then fry the sausage for another 20 minutes. Add onions and habanero peppers, then remove from the fire. Serve with tortilla. OIL: Take all of the fatty parts of the pig (some meat chunks) and add them to a huge oil drum.Place on fire to render down the fat to a liquid for frying.CHICHARRON + CASTACON: For Chicharon, take the skin and place it in the oil. Let it boil for a few minutes until finished. Remove all of the hair of the pig. Remove from pot. Add the cooled-off chicharron back into the oil drum for frying. | For Castacon, fry the original meat chunks that were used while creating the oil. TORTILLA: Roll the mashed corn into a ball, then flatten it. Place it on the grill for less than a minute.COCHINITA: Squeeze a lime in a bowl and add achiote and salt, then mix. Coat the pig as its added to the steel box. Place in the hole and allow it to cook. #befrs #besteverfoodreviewshow #bestevermexicotour - - - - - - - - - - - - - - - - -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, Im Sonny! Im from the US but Ive 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 SideDIRECTOR OF PHOTOGRAPHY Nguyn Tn KhiCAMERA OPERATOR Tran Quang DaoEPISODE EDITOR: Ngc L HngCOLOR & MASTER Qu NguynPRODUCER Liz PetersonPRODUCTION ASSISTANT Nhi Nguyen LOCAL PRODUCER Gabriel CosioSelected tracks via Audio Network For business inquiries:
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