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  • - This looks like a doughnut.

  • - I have been wanting to try those

  • for, I don't know, maybe three years now.

  • - I like this chutney.

  • - Wow.

  • - I don't think I like this dish.

  • (upbeat music)

  • - Hey guys it's Ruchi and Avi.

  • This video we're doing something a bit different

  • we're always doing the eating,

  • so in this video we're going to be doing the feeding.

  • (Avi laughs)

  • We invited local YouTubers The 5 Mexican Guys!

  • - Hey. - Woohoo!

  • - Hello! - Hi guys.

  • - And our Indian friends Tirumal and Rashed

  • - Hey! - Hello!

  • - and we are going to be feeding them the food

  • of South India and we are so excited

  • to feed them the food we grew up with.

  • So Indian food has like become really popular

  • in recent times around the world

  • but it's also mostly not Indian food, right?

  • it's always like butter chicken and naan.

  • - Roti and naan.

  • - Yeah.

  • - But there's no South Indian food.

  • - Around the world so we wanted to feed them

  • the food we grew up with dosa, idli, vada

  • and so many more things

  • so we're really excited to see their reactions.

  • - So there's a big Indian, South Indian expat community

  • in Mexico City, so they make good South Indian food,

  • so finding South Indian food in Mexico City was not hard.

  • We had so much fun eating South Indian food here

  • especially dosas, me, I wanted all the dosas.

  • So we decided okay why not show this food

  • to our Mexican friends,

  • and that's how this video came about.

  • So the food is ready, the Mexicans are ready.

  • (group cheers)

  • So let's get this party started.

  • - Before we start, if you're new here

  • we make food and culture videos from around the world.

  • We've been traveling and living

  • out of a suitcase for about--

  • - Three years. - Three years now.

  • We're very excited to be in Mexico

  • so make sure you hit the subscribe button

  • and also the bell button to be notified of our videos

  • and yeah let's start.

  • (rhythmic music)

  • - Actually there are some places here in Mexico that

  • serve Indian food but we have been told they are not

  • very traditional and some of them are not very good.

  • I have only tried Indian food once

  • in one of those restaurants so this going to be

  • a really new experience for me.

  • This looks like a doughnut.

  • This looks like, ah, like some kind of pastry,

  • like sweet pastry?

  • Idli, idli.

  • - Idli.

  • - Idli.

  • - Vada. - Vada.

  • - Doughnut-like.

  • - Coconut chutney, mango chutney.

  • - Chutney is the--

  • - [Ruchi] It's like our salsa.

  • - Salsa, okay.

  • Fluffy, airy, very soft.

  • Yeah so I will just tear apart a little piece

  • and then go first with the orange one

  • which I think is tomatoes.

  • It's kind of similar to a Mexican salsa.

  • (bell dinging) (laughs)

  • Really like I mean I can tell it is made

  • out of tomatoes, I can tell it has some chili in it.

  • I mean it's a little bit spicy.

  • - It doesn't taste like much.

  • Just a vehicle for chutney.

  • - What I Like is I like the fluffiness.

  • (bell dings) - This coconut chutney,

  • I like it a lot.

  • - Mmm I like this one a lot.

  • This one is my favorite one what is the name of this one?

  • - [Avi] Sambar.

  • - Sambar this one is the best for me.

  • - Sambar?

  • I want to have it like a soup.

  • (laughing)

  • (bell dings) I think that's the way I would

  • if I was an Indian person, maybe I would go like this.

  • (laughing)

  • I think this is my favorite combination.

  • The rice cake with the soup, bean soup, the Sambar.

  • - Mmm.

  • - Okay so I'm going to try it with the chutney now.

  • - The tomato chutney is spicy.

  • - I like this chutney.

  • You know it's weird because I expected

  • something totally different.

  • I expected like something sweeter.

  • - Like fresher, no?

  • - Maybe fresher.

  • You can feel the grinds of the coconut like

  • coconut particles in the chutney.

  • (bell dings) - I can see these

  • working on a breakfast.

  • Mmm they are really good, really delicious, I like it.

  • - [Avi] And this one is called upma.

  • - Upma. - Upma.

  • - I don't know what this is because it is not rice.

  • (bell dings)

  • I can see some orange bits here

  • I am guessing they are carrots.

  • And some other herbs.

  • - [Avi] Everything is put in--

  • - Is this mustard seed?

  • - [Avi] Yes, that's mustard seed.

  • - Mmm.

  • (bell dings)

  • - Wow! (bell dings)

  • I like it a lot.

  • - I'm gonna smell it first.

  • - At first it reminds me of tamales, right?

  • (bell dings)

  • Because tamales are also like this dough consistency

  • which is the same and it's spicy.

  • It has a punch.

  • Mmm.

  • Yeah so good.

  • Just because it is very good.

  • I will eat the whole thing.

  • - I will give this maybe a three out of 10.

  • - [Ruchi] Can you come from?

  • - Yeah, not a huge fan honestly.

  • - 10 out of 10, really good.

  • And I will mix the three of them.

  • - [Ruchi] Yeah that's--

  • - But this is not traditional I am sure.

  • - No, we mix. - We do that.

  • - Like our Indian viewers would be there

  • like "No, you don't do that!"

  • - No we mix. - No we mix everything.

  • - Ah, yeah?

  • - [Avi] Yeah, it's a personal choice whatever you like.

  • - Whatever I want, oh okay.

  • Because here in Mexico when you see a guy

  • mixing two types of salsas you get like

  • "What are you doing, don't do that."

  • (bell dings)

  • I mean you can do it.

  • It's fine but you will be classified as a weird guy.

  • - Pongal.

  • - Pongal.

  • - Mmm. (laughs)

  • - Mmm.

  • - Remember, remember guys when we told them

  • we were going to be honest? (laughs)

  • I don't think I like this very much.

  • - Yeah I think I have a better outlook

  • on this than you, Moises.

  • - I think I have to agree with Moises

  • (laughing)

  • it's like tasteless.

  • It's just a paste but it tastes like rice but...

  • - It's like a puree but the mixture

  • by itself doesn't have flavor.

  • This is really really, thank you.

  • - But it's not bad.

  • I would go five out of 10.

  • - Maybe four, four out of 10. (laughing)

  • - Imagine you just take like pieces of paper

  • and put sticky glue or water on it,

  • and then you mix it. (bell dings)

  • I am getting those kind of vibes with this.

  • - It's, well, I'm not going to give it an eight out of 10.

  • It's like a six out of 10.

  • - [Alonso] Six, wow!

  • - With all respect I mean,

  • you know guys that we are food bloggers

  • we like all kind of things but there things that

  • we like better and some that we don't like.

  • - And it's like the perfect thing to have in the rain

  • with some chai.

  • - I don't know if I would like it with some chai.

  • - No not together not to dip it.

  • (laughing)

  • - Chop this in.

  • - [Avi] Have a bite of this and have--

  • - [All] Sip of chai.

  • - Pakoda, cheers.

  • - [Avi] Pakoda.

  • - Very oniony of course.

  • So sweet, smells sweet.

  • - Pretty good I like it.

  • - Mmm.

  • - Very tasty. - Mmmhm.

  • - Yeah I think it's a very good afternoon treat.

  • - Flavors remind me a lot of kebab.

  • It tastes a lot like kebab

  • But I think a little bit better even.

  • - I like the texture on the outside, super crunchy,

  • and sweet from the onions.

  • - And soft on the inside

  • - And then soft on the inside and you can taste

  • the chickpea it's kind of mushy.

  • - It has this balance between sweet and salty.

  • And it is deep fried so I can see why it is

  • a popular dish because everywhere in the world

  • (bell dings) deep fried is good.

  • I really like it.

  • I would like to put some Mexican red salsa on it.

  • And it would be amazing.

  • - It's a lot of Funyun flavor and onion is very strong too.

  • - You're not gonna want to kiss you girlfriend after this,

  • (laughing)

  • in trouble after.

  • - Like watching a movie with some salsa.

  • Very good.

  • - Yeah I think this has to be my favorite.

  • - I think it's my favorite also.

  • - Eight out of 10.

  • - Yeah I think eight, 8.5.

  • It's kind of like tortillas.

  • - [Moises] Yeah they look really like--

  • - This, this is like potatoes, for sure

  • - With some herbs.

  • - This is like a flour--

  • - Like a flour tortilla.

  • - It smells familiar, really.

  • - Like, we usually--

  • - They are onions and potatoes?

  • So yeah that's very familiar for us in Mexico.

  • - [Ruchi] Why do you think it's yellow?

  • - Mustard?

  • Is it a vegetable, like--

  • - Masala?

  • - [Ruchi] It's a spice.

  • - It's a spice?

  • - Huh yellow spice?

  • - Yellow spice like grinded mustard or something like that?

  • - [Ruchi] Turmeric.

  • - Ahh turmeric, I think I've never tried turmeric.

  • - [Avi] This is called poori.

  • - Poori? - Poori.

  • - [Together] Poori.

  • - [Avi] And it's made of wheat like you know,

  • and then deep fried.

  • - Wow, deep fried, it's not that tortilla like.

  • It smells like a tortilla but the texture is different

  • much more crumbly.

  • - Okay should we just take a piece of potato?

  • - So I'm going to go very Mexican for me.

  • - A taco?

  • - My taco.

  • (laughing)

  • - I think I'm going to go that way.

  • - He's going to do the taco.

  • We are so used to...

  • - [Ruchi] We make it for small kids.

  • Small kids eat it like this.

  • - Like a taco?

  • - [Ruchi] But adults they use tiny bites.

  • - Like this? - Yeah.

  • - So cheers guys, cheers.

  • Strong flavors.

  • - I like it.

  • Pretty good.

  • - I like the texture from this, like it's still soft

  • in the inside and crispy on the outside

  • but it has a crust at the same time it is like,

  • I don't know it is not crunchy.

  • - It is crumbly.

  • - Like a whole grain flour tortilla, it's like a--

  • - Maybe but it's thicker.

  • - It's thicker.

  • - Flavors are very familiar.

  • You get the milanesa con papas, they do it

  • very similar with the onions, and the flavor

  • is very similar because we also use chilies

  • for that kind of stew.

  • That should be a vegetarian dish right?

  • Does it have meat?

  • - [Avi] No this is a vegetarian dish

  • if you prefer meat--

  • - Usually here in Mexico there is meat

  • because in Mexico there is always meat. (laughs)

  • (bell dings)

  • There's very few dishes that don't have any meat.

  • But it's good by itself.

  • - Yeah I think-- - I think... (laughs)

  • The flour disc could use more flavor.

  • But the potatoes were pretty good.

  • - But I mean I can see these working like

  • with sugar too, right?

  • Kind of like a--

  • - Like a dessert.

  • - Like sugar.

  • - [Avi] That's what we ate it as children

  • - And some honey

  • - You could add meat to the dish

  • but I think it's good on its own

  • and it would be good also with meat.

  • - Pretty good. - Pretty good.

  • - I like it.

  • - Yeah I would say I really like it

  • but I would say for the potatoes I think

  • they were very good seasoned.

  • So I would say 8.5 out of 10,

  • and for the disc, tortilla. (laughs)

  • - The disc.

  • - I like it a lot.

  • I will say a 10 out of 10 because I like it a lot.

  • - Like a seven, it's pretty good

  • but I think it needs something else like--

  • - Some salsa.

  • - Maybe some chutney-- - Maybe some meat.

  • - Some meat, or maybe some chutney to bring

  • the flavor of the potatoes up.

  • - [Avi] We do eat it with chutney some--

  • - Maybe like seven, 7.5 because--

  • - It was good, but--

  • - I do like a lot the potatoes a lot.

  • - Kesari bath.

  • - Cheers.

  • - It's even better. - Mmhm.

  • - This one is good.

  • - There was a crunchy thing there, well not crunchy like--

  • - Yeah.

  • - Like a nut, what is this?

  • - [Avi] They have like cashew nuts, they put like

  • nuez de la india.

  • - Ahh raisin something.

  • - Ah. - It's raisins.

  • - I like this one. - Yeah, yeah.

  • - I can tell that it has a lot of sugar.

  • It's very good I like it.

  • - It's pretty good. - Yeah.

  • - Out of 10?

  • - I think I would give this a nine.

  • - A nine.

  • - It's a very good dessert.

  • - Yeah, it's pretty good.

  • - I think if I made it at home, myself,

  • I would add a lot more raisins and cashews.

  • - [Avi] Her mom makes it her grandma makes it,

  • they put in everything.

  • - I think that this has been my favorite.

  • - Yeah it's pretty good.

  • - So this is the dosa, this is like a South Indian crack.

  • - Oh! - Yeah.

  • - [Mosies] Crack?

  • - Yeah it's so good. - So addictive.

  • - Yeah. - What does masala mean?

  • - Masala, actually masala means spices, but for this

  • they call the aloo, the potato filling, as masala.

  • - Mmm.

  • - Has the potatoes too. - Okay.

  • I'll try it first without any chutney.

  • (bell dings)

  • - So that's it, it's a taco. - Mexican--

  • - [Mosies] That's not the way of doing it, right?

  • - How do we--

  • (laughing)

  • it's a taco, you gave it to us in a taco shell

  • - It was tricky, it was--

  • - It's like a quesadilla right?

  • - How are you supposed to...

  • How do Indians grab this thing?

  • - [Avi] So you break it up and you dip it in the stuff

  • which is in the stuffing.

  • - Ah okay.

  • - [Avi] And then the chutney and the base.

  • - It think the taco--

  • - [Avi] Wait, we'll give you your--

  • - Ah, sambar.

  • - [Avi] The sambar.

  • - I think the taco technique is more efficient.

  • - [Avi] Usually the dosas are thicker.

  • - A lot bigger. - Ah.

  • - Okay, okay.

  • - You can do this?

  • - [Avi] Yeah, you can do that.

  • - It's good, no?

  • It's crunchy on the outside very soft

  • because of the potatoes, I like it a lot.

  • - I really want to have these with the sambar.

  • Yeah, there's the sambar.

  • (laughing)

  • (laughing) - We showed you.

  • - Sambar? - Sambar is the best.

  • (laughing)

  • - It's very good, I think.

  • I believe the dosa is my favorite so far.

  • - It has the potential which we already liked a lot.

  • - Mmm.

  • - And you have the dosa which honestly doesn't

  • have that much flavor, it's all about texture

  • - It's like a crepe.

  • - it's super crunchy

  • but it's much more crunchy than a crepe.

  • - Yeah, exactly.

  • - You bite it it has like a layer outside,

  • but then it has crispy bits on the inside of that very thin.

  • - Yeah but flavor-wise it's like a crepe.

  • - I see like the dosa flavor but the inside is more spongy.

  • - Uh huh.

  • - It has like that spongy texture.

  • - But it's so crispy right?

  • - But it's still crispy from the outside.

  • So I have been looking where to

  • try dosa for a long time now from the street food meals.

  • - [Avi] There you go.

  • - I have been wanting to try dosa for I don't know

  • maybe three years now, so this is going to be really

  • special for me.

  • - Sambar?

  • - So if you buy it on the street

  • do you get chutney and sambar and everything?

  • - [Avi] Yeah you get the whole plate.

  • - Okay. - Ah.

  • - The meat with dosa.

  • Well, and another time I didn't know about sambar

  • but now I am in love with sambar,

  • - You can hear the crunch? - Yeah, the crunch.

  • - You know what I expected.

  • Yeah I think it's delicious.

  • And with the sambar-- - The best.

  • - The best.

  • - Yeah I think it's been my favorite too

  • - Because I think what we mentioned is that

  • most of the dishes lacked some texture and the dosa--

  • - Adds the crunchiness.

  • - The crunchiness, it just brings the dish.

  • - Yeah because it's similar to a crepe as you said

  • but I like more the texture of the dosa.

  • - You guys want one more?

  • - Yeah sure. - Yep?

  • Let me make one.

  • In India we have a lot of aromatics like

  • cloves and cinnamon and star anise

  • - Maybe cumin. - Cumin.

  • - Bay leaf - Bay leaf.

  • - We have it here we use it very often.

  • - [Avi] We eat it with hand.

  • There's going to be no spoon for this.

  • - No spoon for this, only hand?

  • Okay.

  • - I like that yeah that's the way.

  • - The way you do it is the way we will do it.

  • - And usually begins with something called raita

  • which is a side dish.

  • - Raita?

  • - [Avi] Raita.

  • - [Ruchi] It's basically pico de gallo in--

  • - In yogurt. - Yeah, yogurt.

  • - [Moises] Oh interesting.

  • - I think I've tried this before.

  • - Yeah, pico de gallo, basically.

  • - With yogurt that's interesting.

  • - This will add the coolness to all the spices.

  • - I'm excited okay. - Take a piece of chicken.

  • - [Avi] Yeah take a piece of chicken and some rice.

  • - I want some meat.

  • So are you guys amazed by the amount of meat

  • we eat in Mexico?

  • And all types of meat right like chicken, fish, beef, pork,

  • whatever is meat we will eat it.

  • Oh this smells amazing.

  • - So you do this with your hands which we are not used to.

  • The thing is I don't want the yogurt on my hands.

  • - So I use both of my hands or only one?

  • - Just one. - Just one.

  • - Okay.

  • - Why don't you try it with us, Avi?

  • - Yeah you need to try it.

  • - I think I have a little bit of everything.

  • - Yeah. - Uh huh.

  • (laughing)

  • - Mmm wow it is so good.

  • - Mmm.

  • - I like it a lot.

  • - If nobody's talking that means it's good.

  • (laughing)

  • - That's a good sign.

  • - I feel like one of the secrets would be that the rice

  • by itself has a lot of flavor.

  • - Exactly.

  • - By itself!

  • The flavors are already impregnate into the rice.

  • So no matter from where you grab, you'll get flavor.

  • - The yogurt is hard to grab!

  • How do you grab yogurt?

  • - Okay so we'll try it.

  • - I think the chicken is the most important.

  • - Wow, this is so good.

  • You can move to South India.

  • - Oh wow, this is so good.

  • - Yeah, it's ridiculous.

  • It's the best thing we've had all day.

  • - Okay this is the best chicken I've had until now.

  • - So I like the fact I can, I feel that I can eat a lot

  • of this, a good portion of this because--

  • - We plan ahead. - We eat it enough, yeah.

  • - The spices are not that strong, I know they're basic

  • so I feel like I could just continue eating

  • a huge plate of this, and that's good.

  • - It's so good. (bell dings)

  • Like the chicken is perfectly cooked, cooked super juicy.

  • The spices, like Moises said,

  • they are subtle, not so powerful.

  • - They're like in balance.

  • - And the yogurt just brings the coolness you mentioned

  • and there's a little bit of crunchiness of the onions

  • which gives it a little bit of texture.

  • Pretty good, I like it a lot, and now authentic.

  • - 10 out of 10 I would say.

  • (speaking in foreign language)

  • What is the name of this thing?

  • - Biryani.

  • - Biryani of excellence. - Biryani.

  • - I will remember the biryani forever.

  • That was pretty damn good.

  • - Yeah it was. - That was my favorite.

  • And the dosa, I like the dosa a lot, very crispy.

  • - He clearly didn't expect much of the things

  • that I tasted and it was some surprise,

  • most of the time very good surprise.

  • Didn't expect so much veggies and so little meat.

  • - Sambar was the best for real,

  • (chuckles)

  • but it's like a side dish.

  • We would eat it like a soup.

  • - Well the next time we go to an Indian restaurant

  • I think I will feel like more...

  • - And--

  • - Yeah I will feel like I know this food.

  • - I do like naan-- - Yeah, exactly.

  • - But I will try to order some biryani.

  • - Biryani, ah, sambar?

  • - Some sambar and sambar and sambar on top of everything

  • sambar on chutney and chutney on sambar.

  • - Bring some yogurt with the onion, tomato.

  • - Ah, the pico de gallo

  • - Pico de gallo, bring some yogurt please and chai tea?

  • - Chai? - Chai.

  • - Chai. - Chai.

  • - [Avi] So are you guys full?

  • - So stuffed.

  • - We are packed.

  • - Very full.

  • - I think we are not having dinner tonight.

  • This is the only meal I had today.

  • - So all South Indians out there,

  • do you think we did a good job feeding

  • our Mexican friends our food from South India?

  • - Was it legit?

  • - Mexico's as diverse as India.

  • We love sharing our culture with them

  • and hearing stories about what they think

  • of our food with us

  • so we would like to thank Lord Buddha Restaurant

  • and Pradeep and Keerti for the amazing food.

  • Their links will be in the description.

  • If you're ever in Mexico City,

  • you know where to go for Indian food.

  • And we also want to thank our friends

  • Rashed, he doesn't have a YouTube channel,

  • and Tirumal from the visatraveler.com,

  • it's one of the best sites in India right now,

  • you have to check it out if you are ever

  • in some sort of visa trouble.

  • (laughing)

  • - Which you probably will be.

  • (laughing)

  • - Subscribe to the five guys. - Woohoo!

  • - Subscribe to our channel.

  • - Hit the like button, the little bell.

  • - And we'll see you in the next one.

  • - Bye! - Bye bye.

- This looks like a doughnut.

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墨西哥人首次嘗試南印度食品｜Dosa, Idly, Pongal. (Mexicans Try SOUTH INDIAN FOOD For the First Time | Dosa, Idly, Pongal)

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    up1217home 發佈於 2021 年 01 月 14 日
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