Eating Lion, Llama and Wild Boar!! Mexico s Exotic Meat Obsession!!!
đ„ SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvMâ đ BEFRS MERCH » https://bit.ly/ShopBEFRS đ SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon đ· FOLLOW PELUCHE ON IG » @peluchesk8ï»żï»ż Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. EL NORTEĂO ADDRESS: Mercado de San Juan đČđœ WOOD WORMS: Put worms on a plate and add lime and chinicuil chili salt. đž PRICE: 100 pesos / $5.00 USD - - - - - - - - - - - - - - - - - 2. EL GRAN CAZADOR ADDRESS: Mercado de San Juan đČđœ Llama Steak Cuts: Season llama meat and grill on a hot plate. đž PRICE: 345 pesos / $17 USD - - - - - - - - - - - - - - - - - 3. EL MORAL RANCH ADDRESS: Tlaxcala, Mexico INTERVIEWEE: Fernando, Pepe & Ivette Moreno đČđœ 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. đČđœ GRASSHOPPER SOUP: Pour grasshoppers into a pot with water. Place on fire and allow it to boil. When itâs 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 consomĂ© de barbacoa. đČđœ LION MEAT: Place the Lion meat on grill and add salt. Continue flipping until completely cooked. đž PRICE: Lion meat - 330 pesos / $16.50 #BestEverMexicoTour #BestEverFoodReviewShow - - - - - - - - - - - - - - - - - đŹCOME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook đSUPPORT 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. đ„ ABOUT BEFRS: Hey, Iâm Sonny! Iâm from the US but Iâve 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. - - - - - - - - - - - - - - - - - đŹ CREDITS: HOST » Sonny Side DP » Tony Sylvers CAMERA OPERATOR » Dylan Johnson VIDEO EDITOR » LĂȘ Anh Äá» PRODUCER » Gabrielle Nain PRODUCTION COORDINATOR » Huỳnh HĂ My LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha) COLOR & MASTER » QuĂ Nguyá» n Selected tracks via Audio Network For business inquiries: marketing@befrs.com
