Mexican Food

Jose Luis Perez Mendez, better known as El Primo, is king of breakfast tacos in Austin, TX.

Keith Garrett of All Flavor No Grease sells his take on Mexican street food out of his food truck in South Central Los Angeles.

Chef Aarón Sánchez shares a recipe straight from his Northern Mexican heritage: his Uncle Mario’s famous Chili Colorado.

Everything is bigger in Texas, but this is also true for Chihuahua, its neighboring state on the other side of the border. This is why, the burrito, the biggest taco of them all was created there.

Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes Chilaquiles in the MUNCHIES Test Kitchen.

Evelia Coyotzi has been selling dollar tamales in Corona, Queens since 2001.

In this episode, we learn how Los Tacos No. 1 in New York City builds its famous trompo with layers of adobo-marinated pork shoulder that’s then shaved off and stacked high on homemade tortillas for one of the city’s best tacos.

In this episode of All The Tacos, we tested just how far Francisco’s love for tacos goes by making him hunt for—and eat—bugs and insects.

In this deleted scene, miniature food artist Tom Brown shows the contestants around the tiny kitchen.

Guía de tacos

Francisco Gómez heads to Yucatan to learn the secrets of cochinita, a pork dish made by slow-roasting the Mexican Creole hairless pig in an underground oven.

All The Tacos is back! In this episode Francisco Gómez heads to Tabasco, Mexico to try the Pejelagarto taco, made with garfish (pejelagarto), a prehistoric fish that looks like a small alligator.