0:05
Inside full of insects, crunchy and
0:10
Tonight we're dining at Encant. And this
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is a Michelin star dinner course, so
0:20
Cheers to a beautiful night with a
0:24
This is a lemongrass, ginger, and
0:27
charcoal margarita. A white bloody mary,
0:31
tequila, clarified tomato juice, basil,
0:57
Tapioca cheese bite. And this is a
1:18
All right, we are on our fourth course
1:23
Mexican taco with short rib.
1:53
Hey, we got our dessert here. Coconut
1:59
sorbet inside of a coconut.
2:39
K. It was a great dinner.
2:42
I thought it was delicious. It was an
2:44
eight course dinner, which is nice. So,
2:46
it's basically a a bunch of small bites,
2:49
which was perfect cuz I also wasn't
2:53
It's Michelin star created and crafted,
2:56
so it's very creative and a lot of
3:00
complex flavors. No, it was great. I
3:03
mean, I think it was worth it. And
3:04
honestly though, the whole thing, the
3:06
ambiance was so nice just like watching
3:24
We have an activity for start
3:26
experience. So in the middle of your
3:28
cuffs, we are going to connect. We are
3:31
going to grab it and put it on.
3:36
We're going to activate the salt and we
3:39
are working the reflexology and the
3:53
This morning, we're having our breakfast
3:55
at apapachoa means from the soul. And to
3:59
start, they bring you a variety of
4:02
breads. Vegan cream cheese with cashew,
4:06
passion fruit jam, a strong flake salt.
4:10
Okay. To start, I have double shot of
4:12
espresso with coconut milk. And this is
4:18
pastry. Throat. It has turmeric,
4:22
charcoal, ginger. And Dylan's is the
4:27
which has beet and lemon
4:30
and blueberries and raspberries and
4:32
strawberries. And yummy, yummy, yummy.
4:35
Today's breakfast is a chili tamale, a
4:40
Spanish tortilla with asparagus and
4:45
Mexican coffee, and a red chili
4:53
Can hear the thunder coming in.
5:04
Tonight we're having the eight course
5:06
dinner at Chino Pablano and to start we
5:10
are having a mandarin margarita.
5:15
Okay, we are on the snack course. So we
5:18
have the peanut, the ma banuelo, and the
5:22
chinchin. Oh, this is the chinchin.
5:25
Mezcow shiso saki. This is the margarita
5:29
one. So, this is like a popping ball you
5:34
So, we'll give it a go.
5:37
So, the man said he recommends taking
5:38
the mezzcow drink in three small sips,
5:42
then follow it up with the shrimp,
5:45
then the mezzcow tequila ball, and then
5:52
then the peanut. Okay.
5:57
Wait, it's like savory. Yeah, it has
6:14
Oh, that has great flavor.
6:26
Waxy outside feeling. Yeah, but then it
6:28
just melts, dissolves in your mouth.
6:31
Next on the menu is the dim sum king
6:35
crab dim sum. And then we also got a
6:39
pork belly bow with almond sauce, smoked
6:42
chipotle mayo, and spicy.
6:46
All right, so next is the clam ceviche.
6:49
And this is with a luchi margarita, and
6:51
a chocolate coin. clams, of course,
6:53
flying fish eggs, salmon eggs, and some
7:00
Salute. All right, next thing is a
7:03
peeking duck taco topped with a pablano
7:07
mole, roasted plantain, and plum sauce,
7:17
For the main course, it is a birya
7:20
ramen. And this has egg, mushroom,
7:23
seaweed, lamb, and it also comes with a
7:30
And what's the sauce?
7:32
Drunken sauce. I'm not sure.
7:36
This is the Arnol restaurant. You have
7:39
to make a reservation here for dinner,
7:42
but they are going to be open for lunch.
7:45
Beautiful views over here.
8:25
Shout out to my dad. It's his birthday
8:35
Dylan's got the crispy squid tostada.
8:39
Oh, look. I appreciate that. Okay, I'll
8:45
For lunch, this is a smoked tuna
8:48
tostada. A ribeye tostada.
8:55
All right, we have the insect tostada.
8:59
This is a chicheró and octopus gordita.
9:03
And this is a fried duck and mole rolled
9:07
taco. This is the guacamole also with
9:12
That's horrifying. I don't think I
9:14
Insect tostada is full of insects.
9:34
It's quite crunchy and protein rich.
9:43
Those are literally ants.
9:46
It's not. Those aren't beans. That's
9:50
Doesn't taste amazing, but it's good.
9:57
It's more the thought. The thought of
9:59
eating insects is the worst. It's not so
