Delicious Mexican food & some tequila w/ my chefs at this hidden spot in the heart of Dubai.
00:36.0
Labas nila sa ala 7. Tapos ngayon pupunta tayo dito sa... basta masarap to.
00:47.0
So it's here at Business Bay.
00:49.0
It's in Holiday Inn Express. It's called Muchachas.
00:54.0
See that sign? We walk in.
00:58.0
Hello. Excited na kayo?
01:02.0
Si Paul nung narinig niya may alak, nanggumiti. Sabi ko Mexican, wala siyang reaction.
01:09.0
Pero nung narinig niya na may alak, ang laki nang ngiti.
01:14.0
So ito yung si Paul. Siya yung na-promote ng Steward to Comi 3. Tama?
01:18.0
And si John from Comi 1 to Demi. Demi Chef.
01:25.0
Oh. Hello. Good evening.
01:28.0
Oh. Andami tao ah.
01:37.0
Sige. We'll try that.
01:39.0
We have the beetroot salad also.
01:41.0
We'll skip the beetroot.
01:44.0
Charcoal octopus.
01:47.0
Tamarind short ribs.
01:48.0
Maybe that's good. Sige.
01:50.0
Tamarind short ribs.
01:51.0
We serve the guacamole.
01:54.0
And there are the tacos.
01:59.0
Yan. Masarap yan.
02:02.0
My favorite taco is also nice. It's also a must-try. However, medyo spicy.
02:08.0
Oh. Sige. Dito tayo sa shrimp.
02:13.0
Sige. Let's do chicken.
02:15.0
Let's do chicken. Chicken tostada.
02:17.0
We'll repeat lang.
02:20.0
And the tamarind grilled short ribs.
02:30.0
And the chicken tostada.
02:32.0
Okay. Pwede na yan.
02:34.0
Oh there's something to drink.
02:35.0
Ayun. Gusto nila yan.
02:36.0
To try the margaritas.
02:37.0
That's our house menu.
02:39.0
Dalawang margarita.
02:40.0
Dalawang margarita.
02:41.0
The passion fruit one or we have the apple basil.
02:44.0
I think passion fruit yung medyo interesting.
02:47.0
May dalawang kusinero dyan na Meksikano.
02:50.0
And then the bartender is Meksikan.
02:52.0
So yung lasa talaga authentic.
02:55.0
Guacamole here while waiting for the rest of the dish.
02:59.0
It comes with some of the shrimp and salsa.
03:02.0
What's the difference?
03:03.0
The difference, this one is made of tomatillo.
03:05.0
And this one is a little bit spicy.
03:08.0
We have here passion fruit and lemongrass for the margarita.
03:12.0
Okay. I guess we'll see a different side of Paul today.
03:15.0
Here's our grass infused habanero tomato.
03:20.0
Well kayo lang kasi I can't drink.
03:23.0
To your little mini accomplishment.
03:37.0
Then taste it with a refreshing margarita.
03:59.0
Alright. I will not disturb you. I know you're working.
04:01.0
This is plantain.
04:02.0
So the dish is salmon ceviche.
04:07.0
And with the mango titles.
04:08.0
Tapos, so saging diba?
04:12.0
Indi-sliced and deep fried.
04:14.0
So pwede kung sa atin kinilaw?
04:18.0
Kinilaw but without the vinegar.
04:20.0
Instead we use the lime.
04:23.0
Tapos ito guys, saging.
04:24.0
Pero hindi matamis na saging?
04:27.0
Color green ka siya.
04:30.0
So indi-sliced siya.
04:34.0
With some corn spice on top.
04:37.0
Para lang chips natin.
04:42.0
So we have here your beef postra.
04:44.0
So this is the short ribs meat.
04:47.0
And with the cheese crust.
04:50.0
So bale yung dough niya may cheese.
04:55.0
So it's still corn toffee.
04:57.0
Sob shaw or tortilla.
05:01.0
Shrimp, grilled shrimp.
05:03.0
It's marinated with the matcha salsa.
05:08.0
For us it's a sinkama.
05:10.0
Ikaw yung gumagawa ng kinilaw sa atin.
05:13.0
Tingnan mo, lamig yung plate.
05:16.0
Tapos ganda kasi habulan mo ng banana chips.
05:22.0
Sumasabit yung banana.
05:25.0
Kailangan siguro ng margarita to.
05:36.0
Tutimo lang ganoon.
05:50.0
Lamgot na yung karne.
05:52.0
Ang ganda ng dough.
05:57.0
The chef is really good.
06:03.0
Thank you to Natsu for the foil.
06:08.0
Yung trabaho ni Camille.
06:10.0
Galit na galit siya sa akin minsan.
06:12.0
Ako kong sanang camera.
06:13.0
Tapos naglalaway niya siya habang.
06:15.0
Minsan yung one time na nasunulaway niya talaga yun.
06:26.0
At saka masarap talaga yung.
06:29.0
At saka masarap talaga yung pagkain pag may alak.
06:31.0
When there's booze it just opens the palate.
06:35.0
Sige nalawa na tayo kay Paul.
06:39.0
Tignan mo nga kung nagsisiyun nung haling kami.
06:53.0
I have here the chicken tostada.
06:56.0
Chicken tingga marinated in adobo spice.
06:59.0
It's also made of corn flour but the flour is fried.
07:09.0
So chicken tostada.
07:38.0
Maganda yung itura ng mga dalawang kusinenero na to.
07:42.0
Buong araw na trabaho sila.
07:44.0
Tapos nag-i-enjoy sila ng pagkain nila.
07:48.0
Meron kasing ibang pagkain na pang patawid.
07:52.0
Ito yung pagkain na hits the spot.
07:57.0
Kung sa English pa, there are food that are just, you know, just to get you by.
08:02.0
But this one, it fills your soul.
08:26.0
Hi. Nice to meet you.
08:30.0
Nice to meet you, I'm John.
08:34.0
Thank you so much.
08:35.0
Sagot kayo. How's the food?
08:39.0
It's like in Mexico.
08:41.0
You feel like in Mexico?
08:42.0
This is a shrimp taco.
08:44.0
This is called a matcha sauce.
08:46.0
With cashew nuts and our dried cheese.
08:50.0
So lagay mo yung beef. Sige, Paul.
08:52.0
Lagay mo yung beef.
08:56.0
Sige. Yan. Tapos lagay mo ng sauce. Sige.
08:58.0
At sa gumitin mo yung kutsilyo.
09:02.0
Gawin mo ng dalawang beef kung gusto mo.
09:06.0
Parang siksik sa laman.
09:08.0
Tapos, kunting singkamas.
09:12.0
Yan. Kamayin mo na. Kamayin mo na.
09:16.0
Yan. Hindi mo makokontrol kung sobrang singkamas yan.
09:39.0
Yan. Yan yung gusto mong,
09:43.0
pag nakakita ka ng ganyang tawa,
09:45.0
yan yung totoong tawa.
09:47.0
Yan yung totoong, yan.
09:53.0
Bago yung tingin mo sa karni.
09:57.0
Pag masarapan yung kusinero,
10:03.0
nagawa ng chef yung trabaho niya.
10:10.0
So, ito mga ganito,
10:14.0
field trip education.
10:17.0
So, tayo mga kusinero,
10:19.0
kailangan rin mag
10:21.0
invest rin kayo sa
10:25.0
Kasi yun yung trabaho niya.
10:30.0
pwede may abawasan yung shopping ng konti,
10:32.0
at igastos niyo sa masarap na pagkain,
10:40.0
Noong nagsastart ako dati,
10:42.0
yung iba kong sahod talaga
10:44.0
napupunta sa kain.
10:46.0
O, ito na, ito na.
10:52.0
Okay, so this is the fun part.
11:00.0
What's your name again?
11:02.0
I'm not Aguinaldo.
11:13.0
this is not a tequila.
11:15.0
I'm gonna show you this one later on.
11:17.0
So, we have three tequilas.
11:19.0
This is the Blanco,
11:20.0
this is the Reposado,
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and this is the Amino.
11:23.0
So, all of them are gonna be,
11:25.0
of course, tequilas,
11:26.0
but they are gonna get the colors
11:27.0
because of the barrels.
11:29.0
And the time that they are gonna spend
11:31.0
inside the barrel.
11:34.0
but with the tequilas.
11:36.0
And this one is gonna be the blue agave.
11:39.0
Tequilas are made with blue agave.
11:42.0
if you wanna take a smell of this one,
11:44.0
this one is gonna smell totally different
11:47.0
between these ones
11:48.0
because of the way that they cook
11:50.0
and the way that they are baking.
11:55.0
you're gonna have a smell there.
12:01.0
I'm gonna give you a smell
12:02.0
and then I'm gonna give you something
12:03.0
so you can try it as well.
12:06.0
So, you can feel that
12:07.0
the smokiness of this one.
12:09.0
This is the scald.
12:10.0
It's gonna smell totally different
12:15.0
That's super smoky.
12:19.0
Because he's afraid.
12:22.0
He has work tomorrow in the morning.
12:24.0
Ah, but no worries.
12:26.0
Like, for example,
12:27.0
this one, you're gonna go sip by sip.
12:29.0
But you're gonna wash the flavors
12:31.0
with a slice of orange.
12:34.0
For example, in Mexico,
12:35.0
we have the slice of orange.
12:37.0
So, sip lang daw.
12:39.0
And then you're gonna wash all the flavors.
12:41.0
Just to stimulate you.
12:42.0
Just to give you a boost.
12:44.0
So, don't be afraid.
12:47.0
Well, you're a grown-up man
12:49.0
so you have to do your job tomorrow.
12:51.0
Yeah, no worries, no worries.
12:54.0
I'm starting with...
12:56.0
And then you grab a little bit of the orange.
13:00.0
And then you wash the flavors.
13:03.0
Can we just do...
13:06.0
Yeah, sure, sure, sure.
13:07.0
No worries, no worries.
13:09.0
We're a bit scared.
13:10.0
No, no worries, no worries.
13:12.0
That we won't snob.
13:20.0
You know, arriba, abajo.
13:33.0
So, you just go like sip.
13:38.0
You can feel all the flavors.
13:40.0
Totally different.
13:41.0
Between tequila and mezcal.
13:44.0
If you want, you can grab a little bit of the slice.
13:47.0
Because, of course, you're trying all the flavors.
13:49.0
But the orange is gonna complete all the flavors.
13:55.0
Like the smokiness of the mezcal.
13:57.0
So, I guess what we're learning today from you is that
14:00.0
when you drink alcohol, you don't drink to get hammered.
14:05.0
You drink to appreciate the flavor.
14:08.0
And the secondary is the little buzz.
14:11.0
The buzz is just extra.
14:20.0
Part of our experience is after the booze, we have a little bit of churros.
14:31.0
Did you say postras is dessert, right?
14:37.0
So, this is the chocolate one.
14:39.0
And this is the dulce de leche.
14:41.0
Oh, dulce de leche.
14:44.0
We made all of them here.
14:47.0
Those are like a little bit of spiciness.
14:50.0
And the dulce de leche, we make it as well here.
14:54.0
Dulce de leche is super common in Mexico to have it.
14:57.0
It's like a kind of caramel, if you want to name it like that.
15:01.0
The most common one in Mexico.
15:04.0
Thank you so much.
15:05.0
Thank you so much.
15:13.0
Don't be late tomorrow, okay?
15:17.0
Thank you so much.
15:20.0
It's a great meal.
15:21.0
Here, I'm going home to Camille.
15:25.0
I'm so happy for the boys that they were able to enjoy a good meal.
15:29.0
And Paul was right when he said that it's not just about the taste when you eat outside.
15:36.0
It's also knowledge.
15:38.0
You gain more knowledge.
15:40.0
And also, I guess, it's important that as a chef or as a cook, you go eat out.
15:47.0
You invest on your palate because you learn new things.
15:51.0
You taste new things.
15:54.0
You experience new textures.
15:56.0
You meet the chef.
15:57.0
And it's important that, you know, or no.
16:01.0
Let me rephrase it.
16:02.0
It's a nice feeling that the chef comes out and speaks to you about the food.
16:11.0
You know, it makes you feel special.
16:13.0
And you also get to know more about the chef and about her food or about their food.
16:21.0
And it's just like the experience is complete.
16:27.0
It's just that eating out is not just to make you full, right?
16:33.0
It's also to make you memorable.
16:37.0
And I guess that's the most important thing.
16:40.0
If your meal is memorable, then you'll definitely go back to the restaurant, right?
16:45.0
So, I'm definitely coming back here.
16:59.0
Google Muchachas.
17:01.0
And lastly, I'm so happy that the boys, you know, the smile on their faces was just priceless.
17:10.0
You know, they worked hard.
