I Tried The World's Spiciest Snacks

[00:00] Today,

[00:00] I'm tasting the spiciest

[00:02] From melt-your-face-off

[00:04] Oh, my God!

[00:06] to this insane creation in Mexico.

[00:08] Because I want to know who has the best,

[00:12] So let's get started in

[00:15] who's starting us off with

[00:18] It is called Naga chili, Raja Mirch,

[00:21] because you might not exist

[00:27] Oh yeah!

[00:29] That's hot!

[00:30] He's just biting again into it!

[00:33] I think I'm gonna finish it.

[00:34] It just puts me to shame!

[00:35] My God, it's really not bad.

[00:37] Oh!

[00:38] Oh!

[00:41] It's kicking in!

[00:42] Oh yeah!

[00:43] Honestly spiciness?

[00:44] I'll give it a 7.5 out of 10.

[00:47] In terms of enjoyment, I'll give it a 6.8.

[00:50] It actually tastes good.

[00:52] I know you might have been

[00:54] or a One Chip Challenge.

[00:55] But every country snacks differently,

[00:58] Think about it;

[01:00] It's a combination of salty, sweet heat...

[01:03] that constantly makes you want

[01:05] Although in this case,

[01:07] So we'll be eating snacks from the

[01:10] that they have to offer.

[01:11] But next up are dumplings known as momos,

[01:13] and I can only pray

[01:15] Probably the best momos you can find.

[01:16] They do a spicy chutney,

[01:20] they put the chutney all around the momo.

[01:22] It looks very spicy.

[01:24] If there's a spicy snack...

[01:25] if I've ever seen one,

[01:27] Oh, my God!

[01:28] I ate the whole thing.

[01:30] It's hot, but it's not,

[01:33] But this is of key, key,

[01:35] It is a consistent heat.

[01:37] It's not like it hits you and

[01:39] This is, like, coating my whole mouth.

[01:40] As you exhale...

[01:41] you feel that heat.

[01:43] As you inhale...

[01:44] you feel that heat.

[01:45] I love this because

[01:47] not a "kill you" spice.

[01:49] I would give it like a 4.5

[01:52] I think that sounds about good.

[01:53] This is a good heat level, nice and light.

[01:58] Are you...

[01:59] Are you okay?

[02:00] Clearly, Joshua's winning this one.

[02:02] I see stars!

[02:04] Overall, although they were delicious,

[02:07] Woo!

[02:08] We got more.

[02:10] Now onto our final dishes in India,

[02:14] Josh,

[02:16] This is from Andhra Pradesh,

[02:19] This is called Andhra-style chili chicken,

[02:23] You might have thought, "Oh,

[02:24] it's spinach," 'cause

[02:25] It's not.

[02:26] And your second one is from Maharashtra,

[02:30] You dunk this pillowy,

[02:33] the spiciest Misal Pav that you can get.

[02:35] Oh,

[02:36] I thought you were saying "missile,"

[02:39] I hope it does!

[02:40] Well, I don't.

[02:41] Shall we start with the chili chicken?

[02:44] Mmm!

[02:46] It's more of a warming heat

[02:48] bang bang.

[02:49] I would put it on a 2 out

[02:51] but the flavor of the chili is maxed out.

[02:53] My ideal spicy snack is where

[02:55] but they're coaxing all the

[02:58] I hate it when something's just

[03:00] Now let's try this one.

[03:01] Take a bit of this namkeen, as we call it.

[03:02] It's like a fried snack that you add to

[03:06] How about we just scoop it

[03:09] Oh sure.

[03:09] Oh!

[03:11] Creeps up on you a little bit.

[03:13] it's in your throat.

[03:14] Yeah.

[03:15] The reason why is because

[03:16] The heat is delayed,

[03:17] so you don't really

[03:19] like,

[03:21] So you swallow it thinking you're okay,

[03:22] But this is another

[03:24] though.

[03:25] Hotter!

[03:26] We're in, like, the four-to-five region.

[03:28] It's getting hot.

[03:29] Okay, so we're done.

[03:31] Uh-uh!

[03:34] I hope it's a kiss.

[03:35] This was two for you,

[03:38] I have a 10 for you.

[03:39] Is this like Jolochip,

[03:41] Yes!

[03:42] of the One Chip Challenge?

[03:43] You know that that's

[03:45] It's manufactured in India.

[03:46] Of course it's illegal in America!

[03:49] I did not make that joke.

[03:51] Okay, why are you stepping back?

[03:53] Smells kind of good.

[03:54] This smells kind of good, right?

[03:55] It smells like RIP, I think.

[03:57] All right, I'm doing one bite.

[04:03] Yeah.

[04:04] Okay...

[04:05] not so bad.

[04:07] Oh yeah!

[04:09] Oh yeah!

[04:11] Oh, I feel it.

[04:12] This doesn't taste as bad

[04:14] It is extremely hot.

[04:16] I'm salivating.

[04:17] I've had ghost pepper

[04:19] and they usually taste terrible.

[04:21] It's all about heat, and this tastes okay.

[04:22] Heat level, probably an 8;

[04:24] flavor, maybe a 3.

[04:25] Not a good example of a spicy snack.

[04:27] Oh, yeah, it's hot.

[04:28] It's a little hot, but I'm resisting.

[04:30] It's like a metaphor for life:

[04:32] Things get better, things get worse,

[04:34] but they'll always get

[04:36] Unless you die.

[04:38] It's no surprise India brought the heat.

[04:40] We now make our way to China,

[04:44] the heart of Sichuan,

[04:45] where their legendary Sichuan

[04:48] A little something called Mala.

[04:50] There's nothing else like it.

[04:51] And supposedly, it's next level here.

[04:54] Then we have Harry, a local food writer,

[04:56] who claims he's gonna be easing me

[05:00] Honestly, kind of hype about this.

[05:01] This is actually quite a challenge

[05:04] rabbit head first time.

[05:05] Let's see how you tackle it.

[05:07] I'm gonna get my finger underneath

[05:09] a little loosened up.

[05:10] There's the cheek.

[05:11] Mmm!

[05:12] Ah!

[05:13] The heat level is very tolerable.

[05:15] It makes me kind of think of, like,

[05:18] Maybe a little bit hotter.

[05:19] Now I'm holding in my hand

[05:22] It's the body part of the rabbit.

[05:24] This is a perfect snack

[05:26] chewy,

[05:27] and you can just enjoy it

[05:30] like alcohol.

[05:32] So let's try that.

[05:33] FYI, you eat it wrong.

[05:34] I ate it wrong?

[05:35] Yeah.

[05:37] What was wrong with it?

[05:37] You split the upper and the lower teeth,

[05:40] then you suck the meat

[05:43] then you will get a very clean jawbone.

[05:46] This is really good!

[05:47] It's juicy,

[05:49] salted perfectly.

[05:50] It's got just the right

[05:52] like,

[05:53] it sticks to your lips and your

[05:55] But it's not, like, overwhelming at all.

[05:56] Overall, I would give this,

[05:58] We value, you know,

[06:01] The fragrance should come

[06:04] pure spiciness is boring.

[06:06] Onto the next!

[06:07] This next spot has got me hyped.

[06:08] A Chinese convenience store.

[06:10] I love a little convenience store snack,

[06:14] Here we got shredded beef bites,

[06:17] like a little spice bomb.

[06:18] And his favorite chips...

[06:21] says "Explosive".

[06:22] Yeah "Explosive"!

[06:24] Hot and spicy.

[06:25] Wow okay.

[06:26] It has all these beautiful dried chilies,

[06:30] And the smell smells strongly

[06:33] Shall we dig in?

[06:36] No, it's good.

[06:37] It's a light spicy.

[06:38] The one thing I will say is,

[06:41] the oil of the chili slowly begins

[06:44] So it starts not so spicy, like a one,

[06:48] three,

[06:49] but it kind of tops out

[06:50] This is a very desirable spicy, like,

[06:53] And I'm starting to

[06:54] This is lovely.

[06:56] It's like a kind of like a jerky almost.

[06:58] Oh!

[06:59] There's a little bit of heat in there.

[07:00] Yeah, it's getting there, right?

[07:02] Whoa!

[07:03] Oh,

[07:04] this is so good.

[07:05] This is almost like having, like,

[07:08] It's like sweet beef, and it's spicy,

[07:11] 4 out of 10 on the heat scale.

[07:13] It's better than any jerky I've ever had.

[07:15] For jerky, this is like an 8.

[07:16] It's great because now

[07:18] I'm carb loading.

[07:21] Looking for more heat.

[07:22] We stopped for a light street-side snack,

[07:24] I think Harry might have been baiting me

[07:27] because these spring

[07:29] I think...

[07:30] You have already tried

[07:32] right?

[07:33] Yes.

[07:34] But, in Sichuan, we don't fry it.

[07:35] We just wrap it, and then we put some,

[07:38] I'm excited to try it.

[07:40] It's hot.

[07:42] God, that is a...

[07:44] That is a banger!

[07:45] That is so, so good.

[07:47] I don't ever want another spring

[07:49] The texture, it's soft on the outside,

[07:52] And the way that these are made, they,

[07:55] and there's a little bit

[07:57] So it's sour, spicy,

[07:58] salty.

[07:59] And then you have these crunchy

[08:00] Out of all the snacks we've

[08:03] this has been the spiciest and

[08:05] also, in my opinion,

[08:08] It beats out any spring

[08:10] Even the crunchy fried ones,

[08:12] It's like a 9 out of 10.

[08:13] If you do not have a spice tolerance,

[08:16] but this is...

[08:18] It's worth the teary

[08:19] Bar none,

[08:20] one of my favorite little spicy

[08:24] so far.

[08:26] All right, so Harry wasn't lying.

[08:27] A braised spicy skewer is next.

[08:28] I'm going to be honest,

[08:31] but it could also still be deadly.

[08:32] Many skewers, many a snack.

[08:34] It's called "La Lu Chuan-chuan".

[08:36] They put it in a very hot

[08:39] All sorts of offal: duck tongue, tripe,

[08:43] heart.

[08:44] Yeah,

[08:45] just try one of them.

[08:46] Oh so...

[08:48] Oh, it's spicy...

[08:49] Oh, it's so fragrant, though!

[08:53] It's like a perfect example of

[08:57] small bites, easily eaten,

[09:00] This is duck's intestine.

[09:03] This is tripe.

[09:06] I don't know what that is.

[09:07] All I know is that my lips are tingling,

[09:10] But

[09:11] I love it, though.

[09:13] So you were biting it before.

[09:14] Now they are biting you, right?

[09:16] Yeah.

[09:17] Yeah!

[09:18] Are you sweating?

[09:19] Yeah that's...

[09:20] Sweating a little bit...

[09:22] Sorry, I'm the shame of Sichuan!

[09:25] The spice that people

[09:27] It's the sensation of stinging, burning.

[09:30] This is very different.

[09:31] What you're getting really intensely is

[09:33] numbing,

[09:34] like this almost cooling

[09:36] and it's almost like static electricity.

[09:38] This is taking it a step

[09:41] but it's not taking it a step down

[09:43] on the flavor and enjoyability scale.

[09:45] And for that, I'm giving it another nine.

[09:47] This is a great little snack.

[09:49] I think everybody can enjoy this,

[09:50] but I do think that those who are wary of

[09:54] little harder than they were anticipating,

[09:56] which makes it a little fun, right?

[09:58] Or order more beer.

[09:59] Should we get a beer?

[10:00] Yeah, let's have a beer.

[10:01] Ah!

[10:04] Wow, China was a true journey.

[10:06] But now it's time for the nuclear option.

[10:09] It's a stretch to call it a snack.

[10:11] It's as close to a snack as we

[10:14] Although this is the Sichuan region,

[10:16] they don't really like

[10:18] which I can respect.

[10:18] So this place offers five

[10:21] This is level number five.

[10:22] It is the spiciest option they have.

[10:25] So spicy that they force

[10:28] Oh my God, there's that many?

[10:30] If there is any trouble

[10:33] the shop doesn't take any responsibility.

[10:35] I can't fucking read this!

[10:37] And I explained it to you...

[10:39] After I signed it!

[10:41] All I smell is Sichuan.

[10:43] Why are people walking up to us?

[10:44] We're garnering an audience

[10:47] Oh oh oh perfect.

[10:49] I think the key here is: don't slurp.

[10:51] Cause if you slurp too hard

[10:54] then you're gonna get fucked up.

[10:59] Oh, it's hitting.

[11:01] Oh, it's hitting!

[11:02] Here's what I'll say:

[11:04] and it's increasing in temperature.

[11:05] But out of all the spicy...

[11:11] Okay, it's getting you.

[11:12] It's really hot.

[11:13] On a scale of 1 to 10 on spicy,

[11:16] It's up there, maybe even an 8.

[11:17] What makes this bad is the oil.

[11:19] Because the oil doesn't go away.

[11:21] It lingers.

[11:23] It's an eight.

[11:24] In terms of enjoyability, though,

[11:28] I'd give it like a 7, a 6.8 out of 10.

[11:31] Because the heat is so much that

[11:33] Now, before we left,

[11:35] everybody saw my reaction and thought,

[11:37] that sounds like a good idea to try."

[11:38] I think what they didn't realize

[11:41] tolerance than most would think.

[11:42] Okay, it's too much for me.

[11:44] Out of 10, how spicy is it?

[11:46] It's a 12!

[11:50] While everyone's trying to

[11:52] maybe his life choices,

[11:54] Because what's next, I would argue,

[11:56] has been touted as some

[12:00] Of course,

[12:01] I'm referring to ordering

[12:03] The spicy snack journey

[12:07] I'm interested to see

[12:08] 'cause I know that you can modify the

[12:11] Because a lot of dishes are

[12:14] They're customizable.

[12:15] There's no limits to the

[12:17] I would like to survive.

[12:18] That's my one ask.

[12:20] Let's begin.

[12:21] Mark's first snack has entire chilies

[12:25] So in Thai It's called Miang Kham,

[12:28] it's the leaf that she

[12:29] She adds in peanuts, toasted coconut,

[12:34] shallots, and a sweet paste.

[12:35] I like to call it an herbal candy.

[12:37] So you plop the whole thing in your mouth.

[12:38] I'm scared.

[12:40] Sometimes you gotta dink it and sink it,

[12:42] Mm.

[12:43] It's amazing.

[12:44] And just when you think

[12:46] you get hit with a new flavor.

[12:47] The heat is like teasing you.

[12:48] The heat starts to climb,

[12:49] but then the sweetness

[12:51] Heat starts to climb,

[12:52] and then a little acid kicks

[12:54] So balanced.

[12:54] This might be the best

[12:56] because you get that

[12:59] But the sweetness and the acidity and all

[13:02] from the heat in a way that you really

[13:05] People think, like,

[13:07] But no, it's about whenever there's chili,

[13:11] Whether that be acidity,

[13:13] Everything is taken into consideration

[13:17] That was incredible.

[13:18] I'll just give it a nine for spice.

[13:20] Frankly, it wasn't that spicy.

[13:21] I'd say about a 3 out of 10.

[13:22] Surprisingly, now,

[13:25] I cannot wait for what

[13:27] So this one's unique

[13:29] This is the fermented sausage

[13:32] What you do,

[13:33] because there's no chilies

[13:34] you always chase it with a green chili.

[13:36] And also, you gotta get some young ginger.

[13:38] It is a requirement.

[13:39] It's mandatory to eat

[13:41] You have to.

[13:42] Cheers.

[13:43] Cheers.

[13:44] Yeah.

[13:45] You put the whole chili?

[13:46] Not too spicy.

[13:47] Oh, yeah.

[13:48] I'm okay.

[13:49] I was really expecting

[13:50] It wasn't bad at all.

[13:52] The sausage has a lot of

[13:54] It's got a sour tartness to it.

[13:56] Almost like a salami in a way that

[13:59] It's more tolerable.

[14:00] You get to enjoy the fragrance,

[14:01] the fruitiness from the chili

[14:04] Sometimes you gotta

[14:05] Honestly, this is like an 8.5 for me.

[14:08] This would pop off in LA.

[14:09] I'm gonna eat a spicy one here,

[14:11] Moving on.

[14:12] I'm scared.

[14:14] There's a lot of chili in here, Mark.

[14:15] Okay,

[14:16] so we're gonna eat

[14:17] which literally is like a chili dip.

[14:18] It's a variety of different

[14:21] Also some shallots charred in there,

[14:24] garlic, and pounded up into a chili dip.

[14:26] And you would choose your fish or

[14:28] You'll find many different varieties,

[14:30] and I think it's actually one of the

[14:33] that should be eaten more often.

[14:34] Oh, it smells amazing.

[14:35] They add fish sauce,

[14:38] depth of flavor.

[14:40] These are fried pieces of fish.

[14:43] Whoa.

[14:45] It's so clean-tasting and, like,

[14:48] I thought it was gonna be hard.

[14:49] It's very wispy and almost like fatty.

[14:50] You crunch and then it just melts.

[14:52] And this is so, so good.

[14:53] It's not too spicy at all, actually.

[14:55] This is like maybe a 2 out

[14:57] but like, on the flavor scale,

[14:59] This is better than any

[15:01] This is really good.

[15:02] Phenomenal, but I know they're spicier,

[15:05] This is a quick pit stop.

[15:06] I don't know how hot this is gonna be.

[15:07] These are literally whole fried chilies.

[15:08] This became a huge trend a

[15:11] and you see them everywhere.

[15:15] There's a little heat in there,

[15:18] a little almost smoky, earthy.

[15:20] It's a nice little snack, somehow.

[15:22] It's addictively tasty and crispy.

[15:24] 8 out of 10.

[15:25] I'd give it yet another

[15:29] It just wasn't that spicy,

[15:31] And I did eat the whole

[15:33] Josh,

[15:34] we're gonna have a dish

[15:35] She's selling it right

[15:37] and she has it bagged and ready to go.

[15:39] So most people will get this for takeaway.

[15:40] But we asked her to make us a

[15:43] spicy than the usual version.

[15:44] He was like,

[15:45] "Can you make it more

[15:47] like, lightly smiled and then made it.

[15:48] There's always a little bit of

[15:51] "Are you sure you want it extra spicy?"

[15:53] Shall we?

[15:54] Yeah.

[15:55] You can see the tons of

[15:57] She definitely amped it up.

[15:58] There's so much chili flake in this,

[16:00] that when you bite it,

[16:03] you're crunching on chili seeds.

[16:04] That's, like, the majority of the bite.

[16:05] But I think the chilies here are

[16:08] Like, it's a little bit of heat,

[16:10] smoky fragrance that the

[16:12] But the laab itself is so flavorful.

[16:14] This is almost like a perfect spicy dish.

[16:16] And it's one of those dishes that

[16:18] You can make it with so

[16:19] Everyone has a little bit of a different

[16:22] 8.8.

[16:23] 3 out of 10 on spicy.

[16:24] I can feel the heat, but I'm not dying,

[16:27] A lot of people will say, "Oh,

[16:29] Thai food is so spicy."

[16:30] But if you have a spice tolerance, like,

[16:31] it's not about blowing your mouth up.

[16:33] It's just balance.

[16:35] Balance aside, for our final stop,

[16:39] so he made sure to light me up

[16:42] high-spicy snack.

[16:43] Khot phet khrap!

[16:45] Sai yi-sip met.

[16:46] Why is he laughing about it?

[16:47] He's like,

[16:49] really spicy.

[16:54] So we made it to the nuclear option.

[16:56] We asked for the spiciest papaya

[16:59] Som tam.

[17:00] you can tell by looking at it there's

[17:04] There's a lot of chilies in there.

[17:05] Dry chilies, fresh chilies.

[17:06] All right.

[17:07] Okay, Mark,

[17:08] I'll do it too.

[17:09] Come on, Josh.

[17:11] All right.

[17:12] I am nervous.

[17:13] Because Mark is here,

[17:16] Cheers.

[17:17] Here we go.

[17:19] It's kicking in!

[17:22] Let me get another bite there.

[17:23] Mark, if you're doing it, I'm doing it.

[17:25] Oh, my God!

[17:26] How do you keep going, man?

[17:29] It's spicy, but it's really good.

[17:31] It's so bouncy, salty,

[17:33] That fermented complexity.

[17:35] Also has this great acidity to it, too.

[17:37] I love the lime juice.

[17:38] He adds in a little bit

[17:40] give it some sourness.

[17:41] Is that the part hitting me in the face?

[17:43] I still want to go back

[17:45] It's not so hot that I'm like, "Oh,

[17:48] It also has an addictive sort of umami

[17:51] A little bit of funk.

[17:52] Oh, my God, it hit the back of my throat!

[17:53] How is it getting hotter, though?

[17:55] I don't understand salads like this.

[17:56] I think because of the mix of chilies,

[17:59] it takes a few minutes for the

[18:01] Out of all the som tam I've had—I've

[18:05] 90% of the ones I've had in America.

[18:07] Solid 9 out of 10.

[18:07] But there is a lot of pain.

[18:09] I was kind of surprised that they didn't

[18:12] but at the end of the day,

[18:13] Thailand had me coming back

[18:16] and maybe that's how spicy

[18:18] It's not just about

[18:20] But we still have two countries to go.

[18:21] Now we're on to Seoul, Korea.

[18:23] But before our guide arrived,

[18:24] I did some solo heat hunting at a street

[18:28] Spicy tteokbokki.

[18:30] This is also hot, by the way,

[18:33] Cheers.

[18:34] A lot of the tteokbokkis I've

[18:36] like, savory,

[18:38] very salty.

[18:40] Like heavy, heavy,

[18:42] which I have no problem with.

[18:44] Umami's good.

[18:45] The texture of the actual rice cake—so

[18:49] the US—it's so soft and luscious and

[18:52] Dude, this is an addictive bite.

[18:54] Flavor is maximum.

[18:55] I think it's like a solid 7.5.

[18:56] And for spice,

[18:59] The more I ate it, the hotter it got.

[19:00] It's not my first pick,

[19:03] Moving on...

[19:04] I found some grilled chicken

[19:07] Yeah, that should do.

[19:08] I'm a little nervous about this one.

[19:09] They're calling this "Spicy

[19:11] We were just walking.

[19:13] Cheers.

[19:15] Whew!

[19:16] Okay, first bite,

[19:17] sort of nice chicken thigh.

[19:19] It's seasoned pretty well.

[19:21] It's not dry.

[19:23] And then just this churning

[19:26] I don't know what the heat is coming from,

[19:29] spicy pain.

[19:30] It's not, like, debilitating.

[19:32] It's verging the edge of

[19:34] I do like this one a little

[19:36] I'll give it a 7.9.

[19:38] Still recovering from that chicken skewer,

[19:40] we started the next day with the goal

[19:44] store ramen in the world.

[19:45] However, we encountered one problem.

[19:47] It's actually finding the damn thing.

[19:48] I just keep seeing meat snacks.

[19:50] I don't know where to find it.

[19:55] Yes.

[19:58] Now listen,

[19:59] I know a lot of people would

[20:01] but we heard a little bit of debate.

[20:02] Some people would call it a snack,

[20:05] Plus,

[20:08] You're scaring me.

[20:09] "I don't think you can handle

[20:12] Okay.

[20:17] My throat is burning.

[20:18] It's spicy.

[20:19] The broth has a building heat,

[20:21] dying though.

[20:22] I thought that those chicken skewers

[20:26] For overall enjoyment,

[20:28] On the spiciness scale,

[20:31] Moving on...

[20:32] I really felt like there was

[20:35] When we did a little research,

[20:36] we found a little thing

[20:39] While it didn't smell that spicy,

[20:40] I was quickly hit directly

[20:44] Definitely makes my mouth water.

[20:46] Despite the heat,

[20:49] I love that about spicy Korean food.

[20:51] but never surpassing the

[20:53] Overall, I really like this.

[20:55] But the spicy score...

[20:56] I wouldn't say nuclear,

[20:59] Pretty hot.

[21:00] Asia still shocked me with how

[21:03] Now on to our next stop, Mexico City,

[21:07] But are they really going to be

[21:11] Joining me again is my

[21:13] who'll be taking us to the

[21:17] starting with an esquites filled to the

[21:21] There are these gorgeous,

[21:25] steaming away.

[21:27] It's so beautiful.

[21:28] The most beautiful thing is that...

[21:30] it's totally fresh.

[21:31] You have the esquite.

[21:32] It's cooked with habanero

[21:34] like dried chile de árbol.

[21:36] spicy.

[21:39] And then they add habanero.

[21:40] Spicy chile piquín, we call it,

[21:43] And this beautiful sauce

[21:46] So it's a homemade preparation.

[21:47] Are you eating this with

[21:49] I'm worried about my

[21:52] Ha!

[21:54] This is spicy.

[21:56] That is phenomenal.

[21:57] Acidity is perfect.

[21:58] I love that she added more salt.

[22:02] It's a woman after my heart.

[22:03] When she was putting the salt on,

[22:05] she gets it."

[22:06] She can dance.

[22:07] Oh sh*t!

[22:12] She was teaching me a few moves.

[22:14] Oh, my God...

[22:15] Oh

[22:16] it's hitting me.

[22:17] This is spicy.

[22:20] You're not making a face.

[22:21] I told you.

[22:23] First of all,

[22:26] It's seasoned perfectly too.

[22:27] What I love about this is it's

[22:30] It's also, like,

[22:32] Whatever, you know,

[22:34] This is a different varietal of corn that

[22:38] this is unbelievable.

[22:39] 5.5 out of 10 on spicy.

[22:40] Perfect level of heat.

[22:41] It stings and it bites,

[22:44] It's really well balanced.

[22:45] The flavor, the salty acidity.

[22:47] Eight and a half for me.

[22:48] Crazy that this is a snack because

[22:50] But we have to move on.

[22:52] It's a crazy dish.

[22:54] An incredible bite.

[22:55] Not really a challenge on heat for me.

[22:57] Maybe a more classical

[23:00] We're here in Propio,

[23:03] close

[23:04] amazing young chefs.

[23:04] So I asked them to prepare, like,

[23:07] Aguachile is one of the most

[23:11] north part of the country.

[23:12] It's gonna be shrimp with lime,

[23:15] that is the chiltepin.

[23:16] A lot of people will say

[23:18] It is a snack.

[23:19] Like normal people in their daily life,

[23:22] ingredients and put it together, you know,

[23:25] I think this is, like, a shareable snack.

[23:27] You could sit down with this whole plate,

[23:29] this is a snack where you sit down

[23:32] all nibble at it for a little bit,

[23:33] and then you go f*ck off and do something.

[23:35] So you were saying we should try

[23:36] this by itself?

[23:37] I think by itself.

[23:40] I hope he suffers with this.

[23:45] I want to hug you, Alex!

[23:46] That's insane.

[23:48] This is the best aguachile I've ever had.

[23:50] It's spicy!

[23:52] After we took our first bites,

[23:54] Chef came in and asked me to

[23:57] Oh, my God,

[23:58] it's so good.

[23:59] When the mayonnaise, the sauce,

[24:01] the aguachile combines

[24:03] creates its own sauce that lacquers

[24:06] Flavors are so fresh.

[24:07] At the end of the day,

[24:10] fine, make it as hot as you want,

[24:12] And this is perfectly balanced.

[24:13] I'm not trying to kiss your ass.

[24:15] I mean, this is,

[24:16] one of the best aguachiles I've ever had.

[24:18] resonates back and forth

[24:21] but on flavor, it's like it's...

[24:23] Do you wanna cry?

[24:25] Chefs, thank you so much.

[24:27] We could end the video now,

[24:30] Moving on.

[24:31] Although I'm left speechless,

[24:33] That said,

[24:34] Gaby got a little crazy and brought

[24:37] literally invented a spicy taco that's

[24:41] Okay, Joshua, you're ready to suffer.

[24:43] This is spicy for me, for him,

[24:47] What the [bleep] is this?

[24:48] Why are you recording me?

[24:50] Chile de agua, quesillo,

[24:51] and a macha with chile de árbol,

[24:53] a little bit of toasted

[24:55] This is amazing.

[24:56] He's gonna cry.

[25:00] It is spicy, but it's like, well balanced.

[25:02] It's got good texture.

[25:04] The cheese is fatty, but also refreshing.

[25:06] It's a beautiful taco.

[25:08] Spice level?

[25:09] Flavor wise?

[25:10] He never cried.

[25:12] Gabby's not giving up without a fight.

[25:14] She said the bartender has a

[25:16] making me a margarita

[25:18] I don't know what they're

[25:21] That's

[25:22] that's hot.

[25:23] Smells really spicy.

[25:30] [coughs] I'm fine.

[25:31] Yeah, that's right.

[25:33] You see,

[25:34] that's what you get

[25:35] She still has not knocked me out yet.

[25:37] So she resorts to her...

[25:38] last snack: tortilla chips

[25:41] salsas she could find.

[25:43] The last one being a surprise

[25:46] This looks like I'm supposed

[25:49] They're not even trying

[25:52] Oh, God!

[25:53] Even though some sauces look scary,

[25:56] which I think they were getting

[25:59] frankly.

[26:00] I've never seen someone

[26:02] But okay,

[26:05] Her friend Chef Alejandro makes an

[26:08] Oh, my God.

[26:10] Should I just put this

[26:12] Yes.

[26:13] I doused my chip in salsa.

[26:15] Gabby did not partake.

[26:17] Yes!

[26:19] Woo!

[26:21] It's like falling in love

[26:23] First you get lured in,

[26:25] wow,

[26:27] And then all of a sudden,

[26:29] "Oh, why does it hurt so much?"

[26:30] I cannot believe you ate that.

[26:33] We survived it.

[26:35] So good.

[26:38] This is so good.

[26:39] This is exactly what I've been

[26:41] The whole point of a spicy snack is it

[26:45] while still maintaining the enjoyability

[26:49] If it's so hot, you can't enjoy it,

[26:51] The level of flavor should

[26:54] And the closer you get to that apex,

[26:57] And this is meeting that.

[26:58] It's crunchy, it's spicy,

[27:00] You have the building heat in it.

[27:02] 7 on heat, 9.8 on flavor.

[27:04] Gabby succeeded,

[27:05] and all it took was a whole

[27:09] And that's just in one city in Mexico.

[27:11] I think Gabby has some sort of new

[27:14] So that's great.

[27:16] We flew the entire circumference of

[27:21] And what we learned was it's not

[27:25] Spicy snacks and spicy

[27:27] The heat should make you

[27:29] The heat should lift up the experience,

[27:33] including yourself and

[27:35] But arguably the biggest takeaway

[27:38] does not come from a bag.

[27:40] It might come from the side of a...

[27:41] Subscribe.

[27:42] See you.