- yeah. - doing, like, street tacos. why don t we go eat some tacos? - yeah, let s go check it out. - yeah. - i m so excited. so this is new tacos? - yeah. - the trendier - the better. - the better. [laughter] [upbeat music] tacos los alexis is sizzling hot in the taco world right now. hola! - how are you? welcome! - hi. - welcome. - this is alexis. - a pleasure. alexis ayala. - eva. nice to meet you! its owner, alexis, uses his five-star culinary training to transform traditional recipes from his childhood into gourmet tacos to die for. - my mother was from north mexico, and my father was from mexico city. this represents my two parts of life, norteño and chilango. - so you re a chilango. - yeah, i m a chilango. yeah. - so what are we eating today? - a cheese chicharrón. - a cheese chicharrón. - chicharrón de queso. i can t wait to try alexis vegetarian version of northern-style chicharrón, which swaps the usual crispy fried pork skin
- yeah. - but now it s like tacos have gotten fancy. - and now this place is like it s a high-end chef. - yeah. - doing, like, street tacos. why don t we go eat some tacos? - yeah, let s go check it out. - yeah. - i m so excited. so this is new tacos? - yeah. - the trendier - the better. - the better. [laughter] [upbeat music] tacos los alexis is sizzling hot in the taco world right now. hola! - how are you? welcome! - hi. - welcome. - this is alexis. - a pleasure. alexis ayala. - eva. nice to meet you! its owner, alexis, uses his five-star culinary training to transform traditional recipes from his childhood into gourmet tacos to die for. - my mother was from north mexico, and my father was from mexico city. this represents my two parts of life, norteño and chilango. - so you re a chilango. - yeah, i m a chilango. yeah. - so what are we eating today? - a cheese chicharrón. - a cheese chicharrón. - chicharrón de queso. i can t wait to try alexis vegetarian version
and today, he s showing me a new taco place, and i am always up for a new taco place. - hola. [laughs] - how long have i been coming to mexico city? - for 17 years now. - that s how long we ve known each other. don t you think the food scene has changed? - oh, it s changed a lot. everything s changed. - well, remember when i would come, and i said the only thing i want to eat. - tacos? - is tacos. - yeah. - and we would go to all the little stands. - yeah. - but now it s like tacos have gotten fancy. - and now this place is like it s a high-end chef. - yeah. - doing, like, street tacos. why don t we go eat some tacos? - yeah, let s go check it out. - yeah. - i m so excited. os? - yeah. - the trendier - the better. - the better. [laughter] [upbeat music] tacos los alexis is sizzling hot in the taco world right now. hola! - how are you? welcome! - hi. - welcome. - this is alexis. - a pleasure. alexis ayala. - eva. nice to meet you! its owner, alexis, uses his five-star culinary training
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and i said the only thing i want to eat. - tacos? - is tacos. - yeah. - and we would go to all the little stands. - yeah. - but now it s like tacos have gotten fancy. - and now this place is like it s a high-end chef. - yeah. - doing, like, street tacos. why don t we go eat some tacos? - yeah, let s go check it out. - yeah. - i m so excited. so this is new tacos? - yeah. - the trendier - the better. - the better. [laughter] [upbeat music] tacos los alexis is sizzling hot in the taco world right now. hola! - how are you? welcome! - hi. - welcome. - this is alexis. - a pleasure. alexis ayala. - eva. nice to meet you! its owner, alexis, uses his five-star culinary training to transform traditional recipes from his childhood into gourmet tacos to die for. - my mother was from north mexico, and my father was from mexico city. this represents my two parts of life, norteño and chilango. - so you re a chilango. - yeah, i m a chilango. yeah. - so what are we eating today? - a cheese chich