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  • I am here with the acclaimed chef and owner

  • of the famed restaurant Solteras in Pachuca, Mexico.

  • He's also,

  • (audience cheers)

  • Yeah!

  • Pachuca in the house!

  • Pachuca's in the house!

  • Pachuca's in the casa.

  • He's also the star of Top Chef Mexico,

  • please welcome Chef Aquiles Chávez.

  • (audience applauds)

  • Thank you for being here.

  • Thank you.

  • Welcome to Mexico!

  • Thank you.

  • Are you ready to try the Mexican cuisine?

  • I want to experience the real Mexican cuisine

  • and you are the man to do it.

  • That's what a man says.

  • Okay.

  • That's what a man says.

  • So, we're going to make a margarita.

  • Margarita, great.

  • Okay.

  • Alright.

  • Do you like the chili?

  • Chili?

  • Yeah, I'll take chili, sure.

  • Okay, perfect.

  • We're gonna make margarita with chili, jalapeno.

  • Okay.

  • This is for a real man.

  • Okay.

  • Alright.

  • Who do you think you're talking to?

  • (audience laughs)

  • Oh no, no, no, I'm just asking.

  • Is there someone back here you're looking at?

  • You see this guy with the hat?

  • Okay, perfect.

  • I am the ultimate man right here.

  • I'm the best the U.S. has to offer. (laughs)

  • (audience cheers)

  • Ow, that hurts!

  • Okay.

  • Okay, got it.

  • We need to put in the blender.

  • Okay.

  • Ice.

  • Ice. A lot of ice.

  • Lots of ice. Oh okay.

  • Cuantos? Too much.

  • Anything you want.

  • Alright, alright, there we go.

  • I'm not a very good, precise person.

  • Put chili jalapeño.

  • How much chili do we put in there?

  • Depends if you're man...

  • A really man, a really macho.

  • (audience laughs)

  • That's it!

  • Okay. I put all the chilis in!

  • (audience applauds)

  • Okay.

  • Lemon juice. Lemon juice.

  • (Aquiles growls)

  • Okay, perfect.

  • Perfect.

  • Are these the noises you make when you're cooking?

  • (growls)

  • Sugar. Sugar, azucar.

  • Azucar! Azucar!

  • Sounds like we're starting a fight.

  • Okay, more, more, more.

  • More, more.

  • That's it, that's it.

  • Alright.

  • Cointreau.

  • (Conan moans)

  • It's like an orange liqueur.

  • Orange, a little bit of orange taste there.

  • Okay. Very good.

  • Tequila! Tequila!

  • (audience cheers)

  • Da da dada dada da da!

  • Tequila!

  • Tequila, sí!

  • Okay. Okay, how much?

  • No, no, no, come on.

  • (light laughter from audience)

  • Here you go, my friend. Okay!

  • (audience cheers)

  • Hey, hey, hey!

  • Oh no, watch out!

  • Gringo, take it easy, gringo!

  • nde está mi madre? (Where is my mother?)

  • Okay, pour tequila!

  • (Conan groans)

  • Okay, got it!

  • Yeah, perfect!

  • More, more, that's it!

  • Come on, come on.

  • It's not spring break!

  • (Conan screams) Take it easy.

  • Okay, and then, blend it.

  • Blend it. Okay.

  • Blend it! Problemas?

  • Houston, we have a problem.

  • (laughs) Okay, uh.

  • Shake it.

  • Have it on the rocks, guys.

  • (audience laughs)

  • Shake it!

  • Okay, and drink it.

  • Oh, no, no!

  • The cup!

  • Oh, in the cup! Yeah, in the cup!

  • Aah, the chilies!

  • (screams)

  • (audience laughing)

  • Andy, this is for you!

  • Andres!

  • I like them on the rocks, anyways, so.

  • There you go.

  • Oh!

  • (glass shatters)

  • It's all crazy.

  • Okay, come here.

  • This is mine.

  • No, that's mine, too.

  • No, no.

  • (mumbling)

  • Gringo, you're drunk, gringo.

  • Take it easy.

  • No, I'm getting there.

  • Alright.

  • Okay. Agh.

  • (blubbers)

  • We're gonna make the octopus.

  • Octopus!

  • In its own ink.

  • Pulpos (octopus) and tinta (ink).

  • Ah. Sí.

  • So we need a pulpo, right?

  • Sí.

  • A lot of people ask me how to make the octopus tender.

  • Yes.

  • So you need to hit it, box it.

  • What do I hit it with?

  • Ah, with this.

  • You want a bat.

  • You want a hammer.

  • Oh my god, okay.

  • Like this. Whoa!

  • (both grunting)

  • That's it!

  • Oh my god.

  • (audience laughs)

  • What's up?

  • Aw.

  • Put it in to cook.

  • What, we cook it now?

  • We cook it now.

  • Are you sure it's dead?

  • Yeah, of course it's dead.

  • Leave it in for 20 minutes.

  • 20 minutes.

  • Up until it starts boiling, okay?

  • Right.

  • So we have it already done, now.

  • We did the old Martha Stewart trick,

  • we already did it.

  • So that's already cooked.

  • Olive oil. Olive oil.

  • Yes, put it in there.

  • Okay.

  • We need to put in onions.

  • Chopped onions.

  • Tomatoes. Tomatoes.

  • Jitomates. Jitomates.

  • I got it.

  • Chili. Chili!

  • Chili, more chili.

  • Oh, god, more chili.

  • And the octopus.

  • Cooked.

  • Don't put in raw octopus.

  • No, I got it. I'm not that stupid

  • I just need to be sure.

  • I'm stupid, but not that stupid.

  • Okay, then we put the octopus in.

  • Vinegar. Vinegar!

  • White vinegar.

  • Perfect.

  • And of course, the ink.

  • It has to cook in its own ink.

  • Yeah, put some ink here.

  • I love your hair.

  • Yeah, but you know what I like?

  • Your mustache.

  • Does he not have the best mustache?

  • (audience cheers)

  • You want a mustache?

  • I want a mustache. Give me a mustache.

  • Sure!

  • Oh my god.

  • (audience laughing)

  • (cheering)

  • You look terrific!

  • You look like a real Mexican!

  • Now. Okay!

  • Now I am getting in the telenovelá.

  • Now. Now I get the woman!

  • There's no more alcohol. Here we go. Okay.

  • Just give me that. No, no, no, it's fine.

  • Es mi amigo.

  • My precious. Precious!

  • So, cook 20 minutes. We have the octopus.

  • Already cooked.

  • With the rice on the side.

  • Yes, very good. With arroz on the side.

  • Try it. Try the octopus.

  • Okay, this is going to be good.

  • With arroz on the side, with octopus pulpo.

  • Pulpo a la tinta.

  • Excellente. Fantasticó.

  • It's lovely. See the pulpo is so tender.

  • (audience applauds)

  • The octopus is tender.

  • Okay, what's next?

  • The guacamole.

  • Guacamole.

  • Yeah but real Mexican guacamole. Okay?

  • So we need avocados, or aguacate.

  • Do you know what this mean, aguacate?

  • Avocado they come from the Nahuatal language.

  • It means, "testicle".

  • This is-

  • In Mexico, we have great avocados, right?

  • Huge aguacates!

  • You are saying your testicles in Mexico are this size?

  • Yeah, yeah yeah. That's why we have the Mexicans.

  • That's why-

  • That's the reason, because we are so macho.

  • Yeah, and it's why you never see anyone wearing shorts.

  • Sure, cause they're hanging.

  • Sometime you know, like a-

  • I'm close...

  • Yeah, the gringos have the same size aguacates?

  • The color's right.

  • But the Mexican does, it is our size.

  • Ah! Right here, right here.

  • Like a lime! Okay, just mash the avocado.

  • Smash it.

  • Just do it, just do it.

  • La da dee, la-

  • No, it's not Italian.

  • Oh.

  • La, la, da da

  • (audience sings in Spanish)

  • Perfect! So! Tomatoes, tomatoes.

  • Crushing, still crushing?

  • Yes crushing also. Onions. Oh, onions,

  • Cilantro. Cilantro.

  • Corriande. Corriande.

  • More chili. More chile!

  • You add the chili, and of course, lemon juice.

  • Lemon juice, perfect, and salt. Sí.

  • Salt.

  • Perfect, perfect.

  • Okay, next we're going to make a churro.

  • Churro! Churro.

  • Andy. Andy, help me make a churro.

  • This is a churro, but another thing.

  • In Mexico we call the churro just mocha.

  • Andy! That's so rude.

  • It's good.

  • Look at Andy. Andy's like (growls).

  • So, the churros.

  • We need the churro dough. We put it in the deep fry.

  • Deep fry.

  • I make a huge churro.

  • In Mexico we eat churros with hot chocolate.

  • You eat it with hot chocolate?

  • The chocolate also we put some chili.

  • Yeah, what- Can I ask a question?

  • What do you not put chiles on?

  • Is there one food in Mexico that isn't-

  • It's a medicine.

  • But a baby gets a bottle of milk, you put chiles on.

  • No, no you get chilies in the-

  • Here's my ice cream, ah, chiles!

  • Yeah, sure! Cinnamon, yeah, add chilis.

  • Oh, incredible. Oh, some chiles on the penicillin.

  • After this fry, you get these wonderful churros.

  • Andy, please try the churro.

  • It's lovely, it's crunchy, it's sweet.

  • You cover with the sugar and cinnamon.

  • This is terrific.

  • This is perfect for the hangover.

  • Oh, for the hangover! From the tequila?

  • This soaks it up?

  • You're going to be like a champion.

  • But the churro sometime the Mexican you call-

  • When you make, ah-

  • A.. a joint.

  • Everyone in the audience knows what you are talking about.

  • (audience laughs)

  • Thank you guys!

  • I try to be-

  • I think some of them had a churro on the way in.

  • Everybody wants a churro?

  • What churro you want? This one or this one?

  • They're way ahead of us.

  • That's it.

  • This is fantastic.

  • I gotta show you.

  • We have a little bit of time left.

  • I gotta show you the real Mexican tacos.

  • Mexican taco, crunchy taco, none of the crap

  • we do at Taco Bell.

  • Nobody- it is shit in Mexico.

  • How dare you insult Taco Bell?

  • Yeah, nobody eats Taco Bell in Mexico.

  • Jeff! Jeff! Jeff Ross!

  • He doesn't even listen to me.

  • Jeff Ross! Taco bell.

  • They're a sponsor of our show.

  • Really?

  • (Conan yells)

  • Nobody likes taco bell in Mexico.

  • But this is Mexico.

  • Hi taco bell, hi.

  • I'm going to give my recipe to the taco bell guys.

  • Thanks for the money. I guess you suck.

  • Yeah, it's true.

  • So you put the taco with cream. This-

  • Now I don't have a place to live.

  • And we have no money anymore. Ah, fuck it.

  • Off to Mexico.

  • So, salsa.

  • Salsa and guacamole.

  • That looks fantastic.

  • That's a real Mexican taco.

  • The deep fried taco. The crunchy tacos.

  • These are the crunchy tacos.

  • How is this different than a flauta?

  • That's what it is.

  • Oh, it's a flauta. Oh, okay.

  • (audience cheers)

  • These taco is stuffed, with lamb.

  • This is insane.

  • It's true it's insane.

  • Listen, this is so good, it has been such an honor.

  • This guy is a genius.

  • He's also very funny and a true artist.

  • Thank you for being here.

  • Thank you sir, thank you guys.

  • Aquiles Chávez.

  • Viva Mexico!

I am here with the acclaimed chef and owner

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