The host of YouTube’s popular True Mexico channel — he’s apparently a Brit (no name) living in Mexico City — goes out for tacos al pastor. The 1960s origin of the vertical rotary grill is a contentious Mediterranean issue with Turkey (doner kabobs), Greece (gyros) and Lebanon (shwarma) all claiming firsties. We don’t care. Nom Nom nom.
Mexi-Australians Gerardo y Maria of La Tortilleria in Melbourne, OZ, demonstrated how to reheat their tortillas when you have a buttload of their tortillas to reheat. No kangaroos or wallabees were harmed in the making of this video.
East Los band Quetzal dedicates this video to the street vendors of L.A., the only major U.S. city where street vending is illegal. To learn more about the efforts to help hard-working families like the ones in this video, check out the Los Angeles Street Vendor Campaign on Facebook. Quetzal is the collaborative project of Quetzal Flores (guitar), Martha González (lead vocals, percussion), Tylana Enomoto (violin), Juan Pérez (bass), Peter Jacobson (cello), and Alberto Lopez (percussion). [Mas…]
The millenia-old native species of Mexican maiz are being forced from the Earth by GMO seeds foisted on growers by international food cartels like Monsanto. The trailer for the upcoming documentary Sunu takes a look at the problem.
When in Bordeaux, France, look for the classic red VW minivan El Taco Del Diablo taco truck. The guacamole looks tasty, they serve Jarritos, and they fly the California flag and invoke the “California Spirit.” What could be bad?
On the island city of Portsmouth, in Hampshire, on the southern coast of England, some hard-to-understand blokes are bent on world domination. Will their Al’Burrito restaurant be the vanguard of a Mexican food revolution in the United Kingdom? Even though they apparently discovered Mexican food in Australia, they say they import ingredients from Mexico. Are […]
“The Zorro story, invented in 1919 by pulp fiction author Johnston McCulley, tells the tale of an aristocrat in Spanish California who dons a mask to fight against corrupt colonial officials on behalf of the oppressed,” writes Marlon Bishop of Latino USA.
How long will it take competitive eater Matt “Megatoad” Stonie to polish off the 2-pound Burritozilla from Iguanas in San Jose, CA? [POCHO NEWS INTERJECTION: San Jose will soon to be re-named Sanjay, CA.] The last time Megatoad tried to scarf down a Burritozilla, it took him 15 minutes. PREVIOUSLY ON EATING CHALLENGE VIDEOS:
How many times does Cinco de Mayo also fall on Taco Tuesday? Our guess is 14% of the time or 1/7th but math is hard, amiright? But the odds are with us today (the Fourth Was With Us yesterday, and with you) so let’s get loqui with two of our favorite thematically-appropriate videos — Tacos […]
They’re native to the Mexico City lake/lagoon ecosystem, but they’re endangered in the wild and people in Japan raise them for food. But the cute axolotl in this aquarium (six months old in this video) don’t care about that, because TGIF. ¡Orale!
IBM’s Watson artificial intelligence supercomputer plays chess, searches out lung cancer cures and creates recipes like delicious BBQ sauce. But when Watson used its big silicon cabeza to come up with a burrito, Big Blue flunked the taste test. Mark Wilson reports:
Plates, and utensils. Some leftovers. Plates, and utensils. Some leftovers. Plates, and utensils. Some leftovers. Plates, and utensils. Some leftovers. Plates, and utensils. Some leftovers. Plates, and utensils. Some leftovers. Plates, and utensils. Some leftovers. Plates, and utensils. Some leftovers. [Video by Oscar H. Perez.]
American sure love Mexican food — as POCHO’s Associate Naranjero Gustavo ¡Ask A Mexican Arellano noted in his best-selling book Taco USA. And Mexican-inspired dishes are everywhere, like deep-fried nachos on a stick in Milwaukee,, Arizona’s potentially dangerous churro dog and kosher carnitas y nopales burritos inside a donut here in Los Angeles. Today, on Munchie […]