Best Ever Food Review Show's video: MEXICAN DEATH FOOD What They Eat on Day of the Dead

🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM​ 👕 BEFRS MERCH » https://bit.ly/ShopBEFRS 💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon 🎥 FOLLOW MONKS OF MUNCH » https://bit.ly/MonksofMunch | IG: @monksofmunch Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. PASTELERÍA MADRID ADDRESS: 5 de Febrero 25, Centro Histórico de la Cdad. de México, Centro, Cuauhtémoc, 06000 Ciudad de México, CDMX, Mexico Interviewee: 🇲🇽 PAN DE MUERTO: Take baked bread and lather it in syrup that has matured for 6 months, then dip it in icing sugar. - - - - - - - - - - - - - - - - - 2. MOLES TEOCALLI ADDRESS: Miguel Hidalgo 28, Nuchtla, Tula, Milpa Alta, 12200 San Pedro Atocpan, CDMX OPERATION HOURS: 8AM - 8PM INTERVIEWEE: Manuel 🇲🇽 MOLE EXTRA, MOLE VERDE & MOLE PIPIÁN - - - - - - - - - - - - - - - - - 3. FAMILY MOLINA ADDRESS: Milpa Alta INTERVIEWEE: Sarah MOLE ALMENDRADO: Place banana, chocolate, cookies, almonds, hazelnut, nuts, peanuts, raisins, tortillas, bread, garlic in a big pot. In the grinder machine, grind dried chilies and sesame seeds into the pot with the rest of the ingredients. Take that same pot and place it in the same grinder one more time. After, pour the grinded ingredients into another grinder to make the mixture finer. Second machine has a metal disk that grinds the ingredients. The final machine has a rock inside that simulates how they, the ancestors, used to make mole in the past making the ingredients finer. - - - - - - - - - - - - - - - - - 4. LUCIA’S & SARAH’S FAMILY HOME ADDRESS: Av. Cuauhtémoc 1371, Santa Cruz Atoyac, 03310, Ciudad de México, CDMX INTERVIEWEE: Lucia & Sarah 🇲🇽 MOLE WITH ROSEMARY, SHRIMP, CACTUS AND POTATOES: In a pot, add olive oil and then the mole paste, then stir. Add water and stir until it becomes a thick sauce. Add more water. Continue stirring. Add chopped cactus in the pot. Add shrimp. Add potatoes. Add rosemary and stir. Add salt. Leave it for 15 minutes. Add shrimp cakes. serve with rice, tamales and tortillas. 🇲🇽 CANDIED SWEET POTATO: Soak sweet potatoes in water for hours. Place soaked sweet potatoes with guava, orange, cinnamon, sugar, pineapple and water. - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. 🥒 ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - 🎬 CREDITS: HOST » Sonny Side DP » Tony Sylvers CAMERA OPERATOR » Dylan Johnson VIDEO EDITOR » Lê Anh Đỗ PRODUCER » Gabrielle Nain PRODUCTION COORDINATOR » Huỳnh Hà My LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha) COLOR & MASTER » Quí Nguyễn Selected tracks via Audio Network For business inquiries: marketing@befrs.com