- I have been wanting to try those

for, I don't know, maybe three years now.

- I like this chutney.

- Wow.

- I don't think I like this dish.

(upbeat music)

- Hey guys it's Ruchi and Avi.

This video we're doing something a bit different

we're always doing the eating,

so in this video we're going to be doing the feeding.

(Avi laughs)

We invited local YouTubers The 5 Mexican Guys!

- Hey. - Woohoo!

- Hello! - Hi guys.

- And our Indian friends Tirumal and Rashed

- Hey! - Hello!

- and we are going to be feeding them the food

of South India and we are so excited

to feed them the food we grew up with.

So Indian food has like become really popular

in recent times around the world

but it's also mostly not Indian food, right?

it's always like butter chicken and naan.

- Roti and naan.

- Yeah.

- But there's no South Indian food.

- Around the world so we wanted to feed them

the food we grew up with dosa, idli, vada

and so many more things

so we're really excited to see their reactions.

- So there's a big Indian, South Indian expat community

in Mexico City, so they make good South Indian food,

so finding South Indian food in Mexico City was not hard.

We had so much fun eating South Indian food here

especially dosas, me, I wanted all the dosas.

So we decided okay why not show this food

to our Mexican friends,

and that's how this video came about.

So the food is ready, the Mexicans are ready.

(group cheers)

So let's get this party started.

- Before we start, if you're new here

we make food and culture videos from around the world.

We've been traveling and living

out of a suitcase for about--

- Three years. - Three years now.

We're very excited to be in Mexico

so make sure you hit the subscribe button

and also the bell button to be notified of our videos

and yeah let's start.

(rhythmic music)

- Actually there are some places here in Mexico that

serve Indian food but we have been told they are not

very traditional and some of them are not very good.

I have only tried Indian food once

in one of those restaurants so this going to be

a really new experience for me.

This looks like a doughnut.

This looks like, ah, like some kind of pastry,

like sweet pastry?

Idli, idli.

- Idli.

- Idli.

- Vada. - Vada.

- Doughnut-like.

- Coconut chutney, mango chutney.

- Chutney is the--

- [Ruchi] It's like our salsa.

- Salsa, okay.

Fluffy, airy, very soft.

Yeah so I will just tear apart a little piece

and then go first with the orange one

which I think is tomatoes.

It's kind of similar to a Mexican salsa.

(bell dinging) (laughs)

Really like I mean I can tell it is made

out of tomatoes, I can tell it has some chili in it.

I mean it's a little bit spicy.

- It doesn't taste like much.

Just a vehicle for chutney.

- What I Like is I like the fluffiness.

(bell dings) - This coconut chutney,

I like it a lot.

- Mmm I like this one a lot.

This one is my favorite one what is the name of this one?

- [Avi] Sambar.

- Sambar this one is the best for me.

- Sambar?

I want to have it like a soup.

(laughing)

(bell dings) I think that's the way I would

if I was an Indian person, maybe I would go like this.

(laughing)

I think this is my favorite combination.

The rice cake with the soup, bean soup, the Sambar.

- Mmm.

- Okay so I'm going to try it with the chutney now.

- The tomato chutney is spicy.

- I like this chutney.

You know it's weird because I expected

something totally different.

I expected like something sweeter.

- Like fresher, no?

- Maybe fresher.

You can feel the grinds of the coconut like

coconut particles in the chutney.

(bell dings) - I can see these

working on a breakfast.

Mmm they are really good, really delicious, I like it.

- [Avi] And this one is called upma.

- Upma. - Upma.

- I don't know what this is because it is not rice.

(bell dings)

I can see some orange bits here

I am guessing they are carrots.

And some other herbs.

- [Avi] Everything is put in--

- Is this mustard seed?

- [Avi] Yes, that's mustard seed.

- Mmm.

(bell dings)

- Wow! (bell dings)

I like it a lot.

- I'm gonna smell it first.

- At first it reminds me of tamales, right?

(bell dings)

Because tamales are also like this dough consistency

which is the same and it's spicy.

It has a punch.

Mmm.

Yeah so good.

Just because it is very good.

I will eat the whole thing.

- I will give this maybe a three out of 10.

- [Ruchi] Can you come from?

- Yeah, not a huge fan honestly.

- 10 out of 10, really good.

And I will mix the three of them.

- [Ruchi] Yeah that's--

- But this is not traditional I am sure.

- No, we mix. - We do that.

- Like our Indian viewers would be there

like "No, you don't do that!"

- No we mix. - No we mix everything.

- Ah, yeah?

- [Avi] Yeah, it's a personal choice whatever you like.

- Whatever I want, oh okay.

Because here in Mexico when you see a guy

mixing two types of salsas you get like

"What are you doing, don't do that."

(bell dings)

I mean you can do it.

It's fine but you will be classified as a weird guy.

- Pongal.

- Pongal.

- Mmm. (laughs)

- Mmm.

- Remember, remember guys when we told them

we were going to be honest? (laughs)

I don't think I like this very much.

- Yeah I think I have a better outlook

on this than you, Moises.

- I think I have to agree with Moises

(laughing)

it's like tasteless.

It's just a paste but it tastes like rice but...

- It's like a puree but the mixture

by itself doesn't have flavor.

This is really really, thank you.

- But it's not bad.

I would go five out of 10.

- Maybe four, four out of 10. (laughing)

- Imagine you just take like pieces of paper

and put sticky glue or water on it,

and then you mix it. (bell dings)

I am getting those kind of vibes with this.

- It's, well, I'm not going to give it an eight out of 10.