Probando comida mexicana en JAPÓN | ¡Comen tacos con palillos! 😱🥢

Summary

In this vibrant culinary journey, the host explores the fusion of Mexican and Japanese cuisines in Japan. From traditional tacos to gourmet creations, he visits popular eateries like 'The Booth' and 'Los Tacos Azules,' marveling at the authenticity and innovation in dishes. The video showcases the adaptation of Mexican food to Japanese tastes, with unique offerings like blue corn tortillas and wagyu tongue tacos. The host also encounters cultural surprises, such as mole served with chopsticks, reflecting the delightful blend of culinary traditions.

Takeaways

• 🌍 The video features a culinary journey through Japan, focusing on the adaptation and popularity of Mexican food in the country.
• 🍴 The host, Luisillo, explores taco places and the influence of Latin American chefs on Japanese cuisine, highlighting the cultural fusion in food.
• 📺 The video introduces 'Chibuya Booth', a successful taco place that has expanded to a second branch, emphasizing its authenticity and popularity among locals and tourists.
• 👨‍🍳 The Japanese chefs at Chibuya Booth are praised for their ability to replicate the flavors of Mexican tacos, even using blue corn for the tortillas.
• 💰 Despite the challenges of sourcing ingredients, the prices at these Mexican restaurants in Japan are reasonable and offer good value for the customer.
• 🌮 'Los Tacos Azules' is highlighted for its gourmet tacos and unique opening hours, showcasing a blend of Mexican and Japanese ingredients.
• 🍖 The video mentions the use of high-quality ingredients like wagyu beef in tacos, which contributes to the high price of some dishes.
• 🍹 The host enjoys traditional Mexican drinks like hibiscus juice and chilate made with rice milk, reflecting the adaptation of Mexican recipes to Japanese tastes.
• 🍰 For dessert, a sweet tamale made with sakura and asuki beans is featured, demonstrating the creative fusion of Mexican and Japanese flavors.
• 🏝 The video visits 'El Dorado' in Nagasaki, a less touristy area, where the owners aim to bring Mexican culture to the local community.
• 🥃 The host concludes the video with a positive review of the food and drinks, including a unique mezcal served with a scorpion, emphasizing the authenticity and enjoyment of the Mexican dining experience in Japan.

Q & A

What is the main theme of this video?

The main theme of the video is exploring Japanese adaptations of Mexican food, focusing on the cultural fusion of Mexican cuisine with Japanese ingredients and culinary techniques.

What is the name of the first taco place mentioned in the video?

The first taco place mentioned is called 'The Booth', characterized by its taco cart and Latin American style.

How long has the Chibuya Booth been operating in Japan?

The Chibuya Booth has been operating in Japan for five years.

What is the significance of blue corn in the video?

Blue corn is significant because it is used to make the tortillas at 'The Booth', and it is a unique ingredient that contributes to the authenticity of the tacos.

What is the name of the second taco place featured in the video?

The second taco place featured is called 'Los Tacos Azules', known for its gourmet tacos and use of Japanese ingredients in a Mexican culinary context.

What is the unique feature of Los Tacos Azules' tacos?

The unique feature of Los Tacos Azules' tacos is that they are all made with blue tortillas, and the restaurant uses a mix of Mexican and Japanese ingredients.

What is the price range for the tacos at Los Tacos Azules?

The price range for tacos at Los Tacos Azules is from about four dollars for regular tacos to twenty dollars for the Wagyu tongue taco.

What is the name of the Mexican restaurant in Nagasaki?

The Mexican restaurant in Nagasaki is called 'El Dorado'.

What cultural adaptation is observed in the way the mole is served at El Dorado?

The mole is served with chopsticks, which is an adaptation to Japanese dining customs while maintaining the Mexican culinary tradition.

What is the significance of the handmade tortilla maker at El Dorado?

The handmade tortilla maker at El Dorado signifies the authenticity and traditional preparation of Mexican tortillas, contributing to the cultural mix and authenticity of the dining experience.

What is the most popular taco among Japanese customers according to the video?

The most popular taco among Japanese customers, as mentioned in the video, is the Cochinita de Yucatan.

Outlines

00:00

🌮 Exploring Japanese Adaptations of Mexican Cuisine

The script introduces a culinary adventure in Japan, focusing on the growing interest in Mexican food among Japanese consumers. The host, Luisillo, visits a successful taco place called the booth, which has expanded to a second branch due to its authentic offerings. The staff, mostly Japanese, recommends popular tacos like pastor and carnitas. The use of blue corn for tortillas is highlighted as a unique and favored ingredient. The video also showcases the cultural blend of Mexican and Japanese elements in food and presentation, with a focus on customer satisfaction and authenticity.

05:00

🍽 Gourmet Tacos and Cultural Fusion in Japan

This section delves into the gourmet side of Mexican food in Japan, with a visit to Los Tacos Azules, known for its asá tacos and Mañanero style. The restaurant's popularity is evident in its limited hours and long lines. The menu creatively merges Mexican and Japanese ingredients, such as sakura tamales and wagyu beef tacos, showcasing the restaurant's five-year evolution. The host samples a variety of dishes, including a high-priced Wagyu tongue taco, and praises the unique combinations and quality of ingredients, despite the higher cost.

10:01

🥃 Discovering Authentic Mexican Flavors in Nagasaki

The script moves to Nagasaki, where the host finds El Dorado, a Mexican restaurant nestled in a bar district. The restaurant offers a range of authentic Mexican products and dishes, aiming to introduce Mexican culture to the city. The host experiences a variety of traditional Mexican dishes, including mole served with chopsticks, a nod to Japanese dining customs. The restaurant's authenticity is evident in its handmade tortillas and diverse clientele, reflecting a successful cultural fusion of Mexican and Japanese elements.

15:04

🎉 Culinary Celebration of Mexican Gastronomy in Japan

The final paragraph wraps up the video with the host's reflections on the surprising authenticity and quality of Mexican food in Japan. He expresses his delight in the cultural exchange evident in the Japanese adaptation of Mexican cuisine, from the use of traditional ingredients to the incorporation of local Japanese flavors. The host concludes with high praise for the culinary experience, giving a perfect score to the food, atmosphere, and cultural impact of the Mexican restaurants visited.

Keywords

💡Mole

Mole is a traditional Mexican sauce made from a mixture of chili peppers, spices, and often chocolate, resulting in a rich and complex flavor profile. In the video, mole is presented as a dish that the Japanese audience is curious about and is being adapted to Japanese tastes, symbolizing the cultural exchange and fusion of Mexican cuisine with Japanese preferences.

💡Tacos

Tacos are a staple Mexican dish consisting of a tortilla folded or rolled around a filling. The video focuses on the exploration of various taco places in Japan, showcasing the adaptation and popularity of this dish in a foreign context. The script mentions different types of tacos, such as 'tacos al pastor' and 'carnitas tacos,' highlighting the diversity within the cuisine.

💡Cultural Exchange

Cultural exchange refers to the sharing of ideas, customs, and practices between different cultures. The video's theme revolves around this concept, as it documents the Japanese interest in Latin culture and the successful integration of Mexican culinary traditions into Japanese society, as evidenced by the popularity of Mexican restaurants in Japan.

💡Adaptation

Adaptation in this context refers to the process of modifying or adjusting something to make it suitable for a new purpose or environment. The video discusses how Mexican dishes are being adapted to Japanese tastes, such as using chopsticks with mole, which is a clear example of how food can be tailored to fit into a different cultural setting.

💡Gastronomy

Gastronomy is the study of the relationship between culture and food, including the culinary arts. The video emphasizes the gastronomic aspect by exploring how Mexican chefs are creating unique food experiences in Japan, blending traditional Mexican recipes with local Japanese ingredients and flavors.

💡Taqueria

A taqueria is a type of restaurant or street food stand specializing in tacos. The script mentions several taquerias in Japan, such as 'Chibuya Booth' and 'Los Tacos Azules,' indicating the growing presence and acceptance of this dining concept in the country.

💡Authenticity

Authenticity in the context of the video refers to the genuineness or realness of the Mexican food being served in Japan. The host praises the food for its authenticity, noting that it is difficult to distinguish the dishes from those he would find in Mexico, such as the 'taquitos al pastor' made by Chef Takasan.

💡Gourmet Tacos

Gourmet tacos are a higher-end version of traditional tacos, often made with premium ingredients and presented in a more sophisticated manner. The video visits 'Los Tacos Azules,' which is known for its gourmet tacos that combine Mexican and Japanese ingredients, offering a unique and elevated dining experience.

💡Cochinita Pibil

Cochinita Pibil is a traditional Mexican dish from the Yucatan region, made by slow-cooking pork in a pit with a marinade of achiote and other spices. In the video, the host tries this dish in the form of tacos and comments on its authenticity and popularity among Japanese customers.

💡Mezcal

Mezcal is a type of Mexican spirit distilled from the agave plant, similar to tequila but often more artisanal and diverse in flavor. The video includes a segment where the host enjoys a mezcal with a scorpion, showcasing the unique and adventurous side of Mexican culinary culture.

💡Carnitas

Carnitas are a Mexican dish made from pork that is slow-cooked and shredded. The script mentions 'Carnitas to hitotsu kudasai,' which translates to 'one carnitas, please,' indicating the host's order of this popular dish at a taco stand in Japan.

Highlights

Introduction to a Japanese adaptation of Mexican cuisine with a focus on tacos.

The growing interest of Japanese consumers in Latin American culture, particularly in food.

The success of 'The Booth', a taco place in Japan, known for its authenticity and popularity.

The unique experience of Japanese taqueros preparing tacos in a traditional manner.

The use of blue corn in making tortillas, a lesser-known fact about Mexican cuisine.

The authenticity of tacos in Japan, comparable to those found in Mexico.

The cultural mix in food, such as Japanese-style hibiscus juice to accompany Mexican dishes.

The concept of 'asa tacos' or morning tacos introduced by 'Los Tacos Azules'.

The innovative use of Japanese ingredients in traditional Mexican dishes.

The popularity of 'Los Tacos Azules' and its limited operating hours due to high demand.

The high-quality ingredients used in gourmet tacos, such as Wagyu beef.

The surprising presence of Mexican food in the less touristy region of Nagasaki.

The personal story behind 'El Dorado', a Mexican restaurant run by a Mexican and a Japanese woman.

The authenticity of Mexican products, such as tequila and mole, served in Japan.

The cultural adaptation of Mexican mole to Japanese dining habits, including using chopsticks.

The appreciation for Mexican cuisine by Japanese customers, evident in the popularity of dishes like cochinita pibil.

The unique experience of trying Mexican mezcal with a scorpion, a traditional aspect of certain mezcals.

The overall success and authenticity of Mexican food in Japan, as experienced in various restaurants.

Transcripts

Wow, this is curious. They brought me a mole with chopsticks. Look how funny. I

guess it makes sense.

You have to tropicalize, you have to adapt.

Welcome to another edition of Luisillo, El Gordillo.

We are once again in Japan, a beautiful country that has already seen us getting

morbidly fat on more than one occasion.

But in this video we will leave aside the ramen, the sushi, we will take the

yaki out of taco-yaki to concentrate on taco places and Mexican food in general.

Today, more than ever, the Japanese are curious to know more about the Latin

culture, and this is very noticeable with the enormous gastronomic offer that

there is, product of chefs from our side of the world are venturing to make

interesting mixtures with which they have gradually managed to win the hearts

and appetites of Japanese consumers.

Will we find exquisite places that go beyond the stereotype of the classic

burrito and nacho? That's what we are about to find out.

Normally, I'd say let's hit it, but we're in Japan, so I'll say Iki Macho.

This little taco place is really good, it's called the booth, it's characterized

by preparing them in a taco cart, just like in the very Latin American America.

Inside they have more tables, they serve different types of chelas and so on.

And this place has been very successful, to the point that they have already

opened a second branch and I am told that they are very tasty, very authentic.

We have been here for five years now with the Chibuya booth. We are growing

little by little thanks to your support.

Do you have more foreign or Japanese customers? A little bit of both.

Chibuya is a tourist area, so there will always be a lot of visitors from abroad

and they all come to visit us.

It's always a stop to come here to this taqueria, but we also have a lot of

local customers. They have accepted our food very well.

In fact, they recommend it among the locals as well. So I could say it's about fifty-fifty.

And it's great, because here you can interact with the taquero, who by the way,

are Japanese taqueros.

Yes, right now our team, most of them are Japanese. What's the best taco? Which

one do I order? I recommend the pastor and the carnitas.

Takasan, pastor or hitotsu, to... Carnitas to hitotsu, kudasai. Look, there he

is, asking for taquitos al pastor in Japanese, from chef Takasan in Japan.

And in this place it also strikes me that they use blue corn. This is something

that many people do not know. There is blue corn, it's not like they paint it afterwards.

And the tortilla they make with it, honestly, is my favorite. Provechito.

Oh, wow, that's delicious. You know the best compliment I'm going to give you? I

can't tell the difference.

I could be eating at the little market on the corner of my house and you will

find out what the seasoning is, what the proportion is. Applause to the chef.

The seasoning of Don Lupillo, of the taqueria down the street and of Takasan,

the same. I don't expect it, it's a very surreal scenario.

It's like: What was there, le doña Pelos, very tasty, Ohio doña Pelos, Yamaguchi

san. A cultural mix, delicious. Tasty experience.

To wash it all down, a little agüita de jamaica (hibiscus juice). Wow, that's

delicious. And look, despite the difficulty in obtaining certain ingredients,

it's not really expensive.

You pay for something like that about one thousand, five hundred ¥, about ten

dollars. More than acceptable.

Now let's try some gourmet tacos.

This place, which is called Los Tacos Azules, is extremely successful and is

characterized by making asá tacos, that is, Mañaneros tacos.

In fact, the place is so successful that they have the luxury of simply opening

from nine:zero a.m. to three:zero p.m. and they are packed.

They tell me that they get to see lines here. It's a tiny little place, like a

very popular place.

They have very interesting mixtures of Mexican and Japanese ingredients and

promise to offer a very good gastronomic experience.

We are five years old. It's going to be six, because little by little it has

become a point. This is a breakfast place. We call it asa tacos, which means

morning tacos or morning tacos.

We were, I think, the first place in Japan of that style. And we make freshly

made blue corn tortillas, if we import the corn from Mexico.

And we have stew tacos, we have carnitas tacos, barbacoa, chilaquiles, we even

have placoyos, quesadillas.

What is peculiar about this place is that we use Japanese ingredients as well.

So, for example, you can find tamales with sakura, for example, with Japanese

red beans.

We have wagyu, Japanese beef. I mean, all the ingredients we use are Japanese,

it's part of the concept.

And I wanted to bring the best of Mexico, which according to me are the

tortillas, so we make our tortillas from scratch, we have a mill in the tamale

and we use native corn and by hand, yes.

And we have received very good response.

To start to open the stomach, two drinks. We have a chilate from the area of

Guerrero, Mexico, but made with rice milk very Japanese style.

This chilate is delicious. No, no.

And an amasake, this is full Japanese, which is basically like sake before it is

fully fermented and becomes a full alcoholic beverage.

It's very high proof. It's not for everyone, but I will say it's funny that the

texture even resembles pulque.

So, that's why, in fact, it was included in the menu, because it's like pulque,

like Mexican, but the Japanese recipe.

This one, more or less. The truth is that the prices are a little high, but I

feel that people on the Internet were exaggerating.

There are tacos, for example, the Wagyu tongue taco, which costs about twenty

dollars for a single taco, but from there the others are the equivalent of about

four dollars, which considering that it is Japan, it is not so expensive and the

recipes are very interesting.

This recipe is crazy, it is the Chire Poblano Relleno.

They tell me that the poblano peppers are made in a special farm that alters

them so that they come out this small and fit in this tortilla.

By the way, as the name of the place says, tacos Azules, here all the tacos are

made of blue tortilla.

And chef Yuna, I am told, is one of the cracks of tortilla making in all of Japan.

She knows it hard, she has taken courses. Let's add a little bit of sauce here.

Let's see how about the chile poblano? Stuffed with goat cheese. Wow! What a

curious recipe. Wow! Ten out of ten. Excellent combination.

They make Oaxaca cheese quesadillas from quesillo, but made in Japan. They make

it in the Jokaido region, which is famous for having the best dairy products.

And they do have a supplier who brings them the cheeses in a ball.

This quesadilla is very tasty. The chilaquiles here are served with egg and

chicharrón, but the egg is a poached egg, for example, like the kind of egg they

put in ramen.

So, it is an interesting mixture. Just like that, the egg with the yemita

guadita. Delicious. Let's see how they are.

They are delicious, but honestly I am Tim. Chilaquiles are the latest trend, you

know? They are crunchy and greasy, although these...

And now, the daddy of chicks, the $twenty wagyu tongue taco.

They tell me that this one is expensive because they only get this type of wagyu

tongue two a month.

And the preparation so that it is not as tough as the tongue is usually is the

barbecue preparation, which softens the meat.

All these factors combined make it a taco, yes, expensive, to be honest.

See what a taquitito it is. What a curious taquito. Let's see, come on.

Let's see, first of all, for people who are not from Mexico. In Mexico it is

very, very common to be seen with tacos de lengua, tacos de sesos, Mexicans like

it, they tolerate it.

Personally, I have never liked this type of tacos. I don't know what it is about

the preparation of this tongue that I'm even giving it a double bite.

It has this beardy, extremely mild taste. How is it prepared? It is prepared

using the famous "lengua al hoyo" technique.

Right now, we're giving the chef a very hard blowjob. I said: "So, do you like

the tongue in the hole? And the chef: Yes, it's delicious.

So many years out of Mexico, look, you don't see it coming. They catch you by

surprise. Personally, I'm a big fan of lengua al hoyo. How tasty it is.

For dessert they serve a sweet tamale, rosita like the authentic Mexican tamale,

but made with sakura and Asuki beans.

It is served with this sauce that is made with sakura and white chocolate, what

a funny mix.

What a funny mix. You know what you should do, Marco? Buy a bicycle, put your

tamalera on and go.

Tamales de sakura, sugar tamales, hot, delicious. Ideota, write it down.

Actually, it does exist here, but with the kamotes. Really? I mean, does anyone

ride by on their bicycle screaming? There is the Japanese equivalent of

screaming: Imo.

Yes, and tasty? Oops, delicious. Tasty. He loves kamote here. Well, what can I

tell you, honestly, this place has fascinated me.

I love the cultural mix that is happening. That's what cooking is all about,

mixing cultures, mixing stories.

What a way to exalt Mexican gastronomy on the other side of the world.

Wow, I didn't expect this one. We are in the region of Nagasaki, which honestly

does not have so much tourism, not so many migrants live here.

And we stumbled upon this Mexican restaurant called El Dorado, located right in

the booze drinking area of the girls' bars.

Here you can come and enjoy a good taquito, a good guacamole and they even

prepare it as sole.

Interestingly, you can find many authentic products such as tequila, mezcal,

chilito, tajín, mole, achiote, etcetera.

We started a year ago, we started because we wanted to bring Mexican culture to

the city of Nagasaki. People know a lot about wrestling and tacos, but they

haven't tried them.

So, my wife and I decided to start a taqueria that grew in terms of dishes and

in terms of bringing more tequilas, bringing more food.

And here we are. Hey, I love that you have very authentic products.

Look, Mark even has his own tortilla maker here. The tortilla is handmade,

right? That's right, it's handmade.

No, it really feels very Mexican. And you can tell when, in fact, it is run by a

Mexican and a Japanese woman. In other words, he fell in love with Mexico, not

that he lived there for a while.

Is this tequila what we have here? Yes, it is tequila. Let's see, shall we have

one or what? Sure, sure. Mark, here's to you and to the success of your business

and of Mexicans in Japan.

Of course, to the Mexicans in Japan. Salucita. Come on, say hello. This one.

Yes. No, man, now the inspiration is going to flow. Of course it will.

What is your specialty here? What regions of Mexico do you prepare food from? We

have food from various regions of Mexico.

The best is, I think, Pozole or Cochinita de Yucatan. Cochinita? Yes, Cochinita

is delicious.

And in fact, it is one of the tacos that the Japanese prefer the most.

It really is. It's the best seller. And what do you have more customers?

Japanese, foreigners? Where do they come from more? Right now, half Japanese and

half from other countries.

And other countries, for example, Latinos, also the United States and Europe,

something like that.

Wow, this is really curious. They brought me a mole with chopsticks.

Look how curious. I guess it makes sense, you have to tropicalize, you have to

adapt and you respect yourself.

Also, check this out. The tortillero. No, no, no, no, no, no, no, super

authentic and keeps the handmade tortilla warm.

Look at the smoke coming out of it. A delight.

So come on, let's have a Japanese mole taquito with Mexican rice and chopsticks.

A beautiful sample of cultural mix. Come on, let's have some.

No, man, it's delicious. I feel like I'm at my cousin Lupita's fifteenth

birthday. No, this mole is very authentic.

Hey, Marco, do the Japanese like mole? Sure, in fact it's a dish that they are

very familiar with because it's similar to Japanese curry.

Sure, it is very similar. Just as they adopted the Indian curry and call it

Kare, they are going to adopt the Mexican mole and call it more.

And so with chopsticks, look at that, honestly, it has great charm. ten out of ten.

Now the cochinita pibil tacos have arrived. And I noticed that they have a lot

of different kinds of sauces here, even habanero chili and everything.

So as not to disrespect my Yucatan carnals, I have to add a little habanero

chile. Oh, wait, it got good. Thank you, Mica, thank you.

Carnitas and everything. Yum, yum, yum. Thank you, thank you. Wow, what? So,

also carnitas and the whole thing.

I don't know which one to start with. Let's go with the cochinita.

Consistency the tortilla good. Appearance, I would say not red enough, but the

flavor might surprise me.

No, yes, the flavor is very authentic. Oh, the habanero does sting. No, it does

sting severely, it stings severely. And now for the carnitas.

Carnita de maciza, this is pure maciza. Provechin.

Very good, very tasty. Honestly, I was fascinated, look.

When I decided to come to Nagasaki a few days ago, I would not have believed it

if they had told me: You are going to be in Nagasaki living with a Mexican band,

eating a mole, some carnitas cochinita taquitos.

It is delicious. To wash it down, they brought me a very interesting mezcalito

that comes with a little scorpion, with a mini scorpion.

Well, come on, that's all there is to it. Alacrancito with mezcalito, it goes inside.

That's where the scorpion tastes like mezcal. There, man, it tastes really

strong. I'm going to roll back to the hotel, rolling. Well, I loved it, I was fascinated.

Great tacos, great mezcal, great everything. It's brutal. ten out of ten for everything.

I think it goes without saying. We have found the most authentic and delicious places.

Japan has seen us get morbidly fat once again, but now Mexican style. Thank you

for joining me. See you, as always, as you know, in a few days with a new video. Bye.