Hey Guga! Mexican griller here :) , we don't usually use Tajin on "premium" steaks like ribeyes, T-bones, NY strip, etc. We use Tajin more as a side dish for other types of steaks. Tajin chili is quite powerful and already contains salt, so it was a big mistake to add more salt. Also, it probably had a big impact on the sous vide process. Here's the Mexican way: About 20-30 minutes before grilling, marinate some "arrachera," "diezmillo," or "costillas sin hueso de res" with lemon and a lot of Tajin - just lemon and Tajin, no salt or pepper. Then let it rest and you're good to go! Love your content
another mexican here, a bit of lime and tajín on wings cooked on an air fryer or pan is also amazing!! i usually go a little crazy on the tajín because a lot of it falls off. & I agree, no other ingredients required
It's crazy how so many Mexican restaurants in the US focus on the tacos and burritos, but there's so much more variety. Don't get me wrong I love a good burrito, but knowing that there's so much more to Mexican food than that makes me want to try it.
In the parts of the country famous for its grilled goods, we never ever put tajin or lemon into the beef or pork, it is a sin. We do heavily marinate the chicken but never the beef.
As a mexican i knew that it won't be a good idea, jajajaja but was pretty fun 😂.....by the way guga you MUST try sal de gusano (worm salt) it is made with maguey worms, it has an oily and smokey flavor, it is also a little bit spicy but be careful it tends to be to salty, as a chef i like to use it in most of my dishes, hope it works for you, great videos, big fan.
I think you should make a new yearly/annual tradition: top 10 side dishes of this year. because honestly, even tho your'e the best steak guy in the world (as far as I know), your side dishes also deserve more love an attention.
@@jcwoods2311 if you put a (1 dish per mnth) rule, your'e gonna miss some good ones... like if her literally made the best 2 side dishes in june, then we would only get 1 of them and not the other :/
@@belalabusultan5911 umm, math not your strength? Best 12 of the year vs ten. Unless you allow transcuisine dishes it would be a fair competition for all involved.
@@jcwoods2311 you mentioned best dish of each month.... my point is: if he made all his best side dishes in 1 month, and made (Meh) side dishes in the other 11 months, would that still be a good list?
Mexican here. Think you should do a "Salsa Macha" compound butter. The Salsa Macha is a mix of chilies and spices, suspended in oil (typically olive), and there are several styles and levels of heat depending on variation, plus some seeds like peanuts or nuts. Certainly would pair better with a steak.
Yes it is okonomiyaki. The ingredients is a bit different though. Guga put in cornmeal instead of yamaimo (mountain yam), so the end result is more dense.
I hate when people call this a Japanese pancake or a Japanese pizza. I personally prefer the Hiroshima version with noodles (asian spaghetti or something).
@@LordXantix Why hate "Japanese pancake"? It is a pancake Japanese style. Japanese pizza tho? lol. That's definitely weird. When I think of Japanese pizza, I think of corn and mayo.
Your Channel excites me concerning the Culinary World....I feel that I have missed out so much in life regarding food....new doors have been opened for me.... your Channel is an awakening....Many thanks🎉🎉🎉
The moment I saw you prepare those steaks, my immediate thought was "Oh wow, that is A LOT of Tajin". Even by Mexicans, Tajin is often used sparingly. It can easily overpower anything if you are not careful. I mean, if you really love Tajin then go ahead, but if you want to still taste whatever else is on the dish, it should be used sparingly.
It says in the Bible thou shalt not kill !!! dont eat animals because your stealing from them and you treat them like property it’s a sin don’t claim your a Christian if you eat animals and promote murder.of innocent beings don’t say oh my god or Jesus Christ. Don’t kill bugs or roaches it’s the same as killing a puppy or dog. Jesus told me this. Don’t use the lords name in vain by saying holy or mother of Christ or oh my god or Jesus Christ.
@@ShrubPlays because they want to sell the product, doesn't mean it's the best way to use it, it has too much lemon and salt, specially if used like here on the video, my mouth felt the acid just by watching. We use it mostly on fruit, Mango, Watermelon, pineapple maybe, i could agree on using it on meat and it would be one of those weird recipes, but the amount they used just hurts
Tajin is one of those spices that you really need to be light with. It is VERY strong. As soon as I saw how much you put on the steak, I knew it was gonna be overpowering. If you would’ve put about half, maybe less of that amount on there, it would’ve probably been a winner. It would for sure be a favorite as a fajita.
You should try dry aging with Mole, you know the mexican paste made with different chiles, peanuts, chocolate, etc. There are many different moles for you to experiment with. Mole Verde, poblano, adobes, pipian...the possibilities are endless. Oscar can help you with this one!!
ooooohh fr fr. With the tajin as soon as i read the title i knew it couldn't be that good. But mole could be. It has fat from all the nuts, chillies, different spices, and a little bit of sweetness.
You should use, combination of 2 dry Ancho chili, 1 dry Pasilla chilli and 7 dry guajillo chillies, 2 dry morita chillies, some thyme, some cumin, some epazote, 5 garlic cloves, Salt and that will get you closer to a Mexican MSG, although mexican food has too much variety that I don’t think you will find a special ingredient that makes Mexican food good 😉
@@HaveYouTriedGuillotines exactly, that’s why both are so unique and videos with titles like this are disrespectful on centuries of tradition, they should do they’re research before putting lies.
I use this to season a salmon filet after rubbing it with olive oil. You can pour it generously, as the fish oils tend to dilute the Tajin while cooking. It's also fabulous on corn on the cob.
I LOVE Okonomiyaki! (The Japanese Pancake). When I lived in Japan it was one of my favorite go to meals. I learned how to make it, introduced it to my family when I came back to the states, and They all love it too. My Mother regularly request I make this for her on Mothers Day or her Birthday. For authenticity the batter usually incorporates yamaimo, a Japanese Mountain Yam micro-planed and mixed in. It is a hard ingredient to find here in the states so I won't fault you for that Guga. But seeing Okonomiyaki being the best dish in this video brought a huge smile to my face. Thank You!
A small, family owned, Mexican restaurant near us offers 'Mexican Candy' as an appetizer. They take medium/large jalapenos, cut off the stem and the slice them in half. Fry them for long enough to soften them, and sprinkle with Tajin. Amazing stuff.
So thats what that stuff is i see in stores. Its usually suckers rolled in this spice or other things. I always wondered what the heck it was and why would kids wanna eat it. Lol.
The side dish you make is close to Okonomiyaki (Osaka style). And speaking of Japanese food, you should try cook a steak with sakura sou vide and dry age it with sakura too 👍
Did not expect to see okonomiyaki in a video about Tajin steak, but I'm happy to see it! Guga's version looks fantastic! One of my favorite dishes to make.
The Japanese pancake is okonomiyaki which means "as you like" and the only thing missing from it is a Japanese or Chinese yam but either way it's going to be delicious.
Even though I’m Mexican, and constantly have a giant bottle of tajin in my pantry for fruit and popcorn, I somehow never thought about cooking with it, and I typically use ingredients unconventionally
Honestly it doesn't seem like a great idea for cooking, it's just salt, citric acid or dehydrated lime, chili powder and an anti caking agent. Anything you wanna make taste like tajin you're better off using salt, chili powder and a fresh lime. That way you choose how sour or salty it is. Snack seasonings are generally very salty because they're meant to be the only seasoning on a plain snack like how everything bagel seasoning is just salt, onion, garlic, poppy and sesame seeds.
Yeeeeeessss I’ve been waiting for this! I used to eat so much tajin as a kid, then forgot for years and just found it again 2 weeks ago. What a coincidence.
In Croatia and the rest of the ex Yugoslavia i guess, we use a seasoning caled Vegeta. It consists of dried vegetables, salt and i think it has some MSG in it as well. We use it in almost every dish 😆 I would love to see you try it on some steaks
I remember my first experience with Tajin, was visiting a buddy in Florida at a taqueria and asked for chili powder and they gave us this. Life changing.
My first experience was working in a kitchen with 3 Mexican guys who were our Line Cooks. I was the Sous Chef at the place, and helped with menu development... well, one day we were in a slow period before the Dinner Rush and our longest running Line Cook, Roberto, puts a plate of Pineapple up in the expo window sprinkled with this red seasoning, and I looked at it confused for a second. He said, 'Try it'. I took a bite, and my eyes lit up as the explosion of flavours hit me... it was absolutely magical. He showed me the bottle, and ever since I've kept a bottle stocked in my own kitchen at home. Loved working with those guys, they shared so many traditions with me that have become lifelong traditions in my own home kitchen. xD
I use tajin on a lot of my food... although I don't usually cook with it, but use it after my food is already cooked. I found cooking/baking with it releases a lot of the (what I'm assuming is) lime zest which easily over-powers the dish. If you had cooked the steak normal, cut it, then sprinkled (a conservative amount) right on top, I think you would enjoy it a whole lot more. I love making a can or steam bag of corn, and adding mayo, tajin, and cotija cheese on top along with some Mexican crema.
I would love to see you experiment with Chipotle peppers. Whether it's dry aged in Chipotle paste or with a compound butter, I would love to see what you could come up with. I absolutely love Chipotle flavor, and I think you could make something awesome with it.
I use this on skirt steak, sous vide for steak tacos. Definitely worthwhile, esp if you dust it on right before putting it on the taco as soon as it comes off the grill.
Guga, I thought it would be interesting if you could do like a durian dry age, as it is known as the KING of fruits. It would be interesting to see what effects it has on steaks! Edit: this would probably need to be done outside in a small isolated freezer to prevent the pungent smell from leeching into the home, But considering I'm one of the people who cant get enough of the creamy taste of the fruit this seems worth it to me lol
You should try some "achiote" that is used in "cochinita pibil" and "tacos al pastor" is commonly used with pork but you could try it with a steak. I'm Mexican by the way.
I haven't made beef steak with it but I made cochinita pibil the other night in my crock pot and saved the juices to marinate some pork steaks with it the following night. And the pork steak version was 🔥 y'all! (I'm not Mexican, but I grew up in Texas and then in an overwhelmingly Mexican town in Washington State, so I've been cooking Mexican food for a long time)
Hey Guga! I would love you to do Venezuelan MSG which for us is called "Adobo". Is a mix of condiments with salt, cumin, some curry powder I think and it is absolutely delicious. And if you want a typical Venezuelan sauce for steaks then you should try "Guasacaca" which is basically onions, green bell peppers, oil, vinegar and avocado all processed together! It might feel a little bit potent but for us is just amazing 😍
Guga!!! Every barbeque we have it is a tradition tro make tajin smoked chicken wings, tajin and chicken and charcol goes so beautifully together you must try it!
I would definitely get the otafuku okonomiyaki batter. You need aonori powder and a mountain of Bonito. But glad you enjoyed it. I love them and they are fun to make. Hiroshima style is very good as well.
Make a sidedish with Huitlacoche. Huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn. And make a Trompo/Pastor Style sauce or rub to try on a Rib-eye.
Hey guga, I think you should try making a blend of salt, pepper and chile chiltepin (not too much tho, it could be very spicey for you guys). And as I side dish I highly recommend you try to make an aguachile since the base for the steak would be very similar for the aguachile
One thing about this channel. It actually feels real! Other cooking channels it's for the video not the food. Ingredients and recipes are not accurate. Like uncle rodger. He puts hello msg or seasoning and "acts" like it's the best dish ever!!!
You should try making Hiroshima-style Okonomiyaki pancake. It includes noodles, but it's a bit more difficult to make. What you made was closer to Osaka-style Okonomiyaki.
Guga you should try "vegeta" seasoning, its soo good for everything, i personally like it on fried eggs and once you tried it you cant get back to regular salt
The real Mexican msg is either one of Knorr Caldo Con Sabor De Pollo or Sazón Goya con Culantro y Achiote. Knorr was a staple for me growing up with my mother being born in Mexico. My mom and I use it to make the classic orange rice that always comes with Mexican food. With also some sabor de tomate. I see sazón Goya used a lot with meat marinades.
This is not right. Nor me or anyone in my family or anyone I know haver ever used tajin to cook. Maybe, as some coments say, it is used sparingly on some dishes but I think all mexicans will agree we use tajin mostly for fruit salads, tostilocos, or drinks like micheladas, clamatos etc (I don't drink btw). Saludos mexico 😊
You should try a carne asada marinade, try using sunny delight, yes sunny D and chef merito seasoning the red one, along with sliced onions and cilantro, but don’t go to crazy on the seasoning. Carne asasda marinade on a steak
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Guga my man! Love your videos, I also agree with what Hugo Camacho said. I would also suggest you try "sal de gusano" or "sal de chapulin" which is grain salt mixed with agave worms (chinicuiles) and the other one with grasshoppers. They are also seasoned with other ingredients that provide them with a smokey flavour. I think you may find many ways to use them in your recipes, I kinda want to know what steaks taste like with those. But at least you should try them with a couple shots of mezcal and sprinkle some oranges with them. Love your channels!
Use Axiote. The thing they use to make the marinade of the Cochinita Pibil. Make sure you include some pickled red onion when serving it, as the two of them will make your taste buds start a Fiesta. Oh, and try making Cochinita. With the pickled red onion. You'll love it in a taco. No cream, but add a little lime juice before biting into it.
Tajín is a lime, salt and chili powder we use on fruits, veggies, popcorn and chips never have i've heard of someone using it to marinate any kind of red meat... Only on fish or chicken moderatly and its great
Dragon fruit would be an interesting combination to try with steaks. I would love to see that happen. Because drag and fruit comes in a wide variety of different variations, dried out juicy. It would be quite an interesting combination to have on a steak.
@Guga... I came for the steaks, but your sides... Sweet tap-dancing mother of Mary... How do you come up with these? I could be fully satiated after a meal and get hungry again watching these... I mean, we ALL knew your Steak cooking is on point, but sides? Culinary much (I am kinda new to Guga Foods and just found Sous Vide Everything of late, so if this has been asked, please ignore.) You are just making want to cook more and come up with new creations. I LOVE IT. Know what? "Let's do it." Gastronomically, of course. :)
Hey guga! As a Mexican Chef may I recommend you a hibiscus, garlic and chile huajillo crust sousvide at 133 for 2 hours, and hit it with heat topped with some butter, it will flip your mind, it’s one of my signature dishes in my restaurant.
The best tajin and beef is beef jerky Guga. Lightly sprinkle some over your strips and dehydrate until done. For a kick add some cayenne pepper to those tajin strips before dehydrating. Trust me they are best enjoyed with some feel good liquid!
As a chef and Mexican myself..tajin is incredible and like msg it makes everything better...but true Mexican msg is knorr brand chicken beef or tomato bullion...not the cubes but the big jars of powder! Every abuelita's secret ingredient.
I personally only sprinkle Tajín on fruit. I’ve never actually seen someone use it for meat. Interesting experiment none the less. A staple seasoning in my family 🇲🇽 is Chef Mérito Steak & meat seasoning. They have one for chicken as well !
It’s amazing when grilling skirt steak. I marínate it with the seasoning, lime, onion, cilantro & an orange at least a couple hours before. 30 minutes before grilling I’ll add half a beer, doesn’t get any better than that! (Modelo is my personal preference for the beer)
Guga i love Tajin, but i don't usually use it for a big piece of meet, i use it for the beef ribs, i let the fire burn the tajin and toast the beef enough and thats amazing
you know what, that seasoning you use reminded me about "serbuk asam" we use in south east asia , we typically use it to season our fruit especially any sour fruit as the seasoning it self taste sweet, a bit salty and idk very savory 😂 , so i thought i wanna suggest you this seasoning to use in future episode
You actually can dump loads of bonito flakes on things. They will still move around if the food is hot and they taste great. You are missing out by just using them for decoration.
Hello Guga, I strongly suggest triying Tajin with chicken. We do it all he time in Monterrey, México. Usually You with chicken wings or thigh. Dont add salt, only tajin
One seasoning I tried back in the day, that I though was pretty good was cajun seasoning. It added a nice little kick to the meat while still providing that base salt flavor.
I got a bottle of this a few months ago. it was on a display by the check out just got it on a whim try something different. I love this stuff now! its great on Chicken and Pork I don`t eat beef so IDK about that.
I always use tajin on fruits and vegetables and sometimes seafood. Tajin on steak sounds like a carne asada la diabla with out the chills. Almost the same ingredients
Hey Guga! Mexican griller here :) , we don't usually use Tajin on "premium" steaks like ribeyes, T-bones, NY strip, etc. We use Tajin more as a side dish for other types of steaks. Tajin chili is quite powerful and already contains salt, so it was a big mistake to add more salt. Also, it probably had a big impact on the sous vide process. Here's the Mexican way: About 20-30 minutes before grilling, marinate some "arrachera," "diezmillo," or "costillas sin hueso de res" with lemon and a lot of Tajin - just lemon and Tajin, no salt or pepper. Then let it rest and you're good to go! Love your content
another mexican here, a bit of lime and tajín on wings cooked on an air fryer or pan is also amazing!! i usually go a little crazy on the tajín because a lot of it falls off. & I agree, no other ingredients required
It's crazy how so many Mexican restaurants in the US focus on the tacos and burritos, but there's so much more variety. Don't get me wrong I love a good burrito, but knowing that there's so much more to Mexican food than that makes me want to try it.
In the parts of the country famous for its grilled goods, we never ever put tajin or lemon into the beef or pork, it is a sin. We do heavily marinate the chicken but never the beef.
Great advice
mexican here, never seen someone add tajin to steaks. Actually I thought this video was some kind of a joke
As a mexican i knew that it won't be a good idea, jajajaja but was pretty fun 😂.....by the way guga you MUST try sal de gusano (worm salt) it is made with maguey worms, it has an oily and smokey flavor, it is also a little bit spicy but be careful it tends to be to salty, as a chef i like to use it in most of my dishes, hope it works for you, great videos, big fan.
And some mezcal 🤭
@@Lia-ij5fn right lol the ones who know, know.
*hahahaha
I think you should make a new yearly/annual tradition: top 10 side dishes of this year.
because honestly, even tho your'e the best steak guy in the world (as far as I know), your side dishes also deserve more love an attention.
Top 12, one from every month!
@@jcwoods2311 if you put a (1 dish per mnth) rule, your'e gonna miss some good ones...
like if her literally made the best 2 side dishes in june, then we would only get 1 of them and not the other :/
@@belalabusultan5911 umm, math not your strength? Best 12 of the year vs ten. Unless you allow transcuisine dishes it would be a fair competition for all involved.
@@jcwoods2311
you mentioned best dish of each month.... my point is: if he made all his best side dishes in 1 month, and made (Meh) side dishes in the other 11 months, would that still be a good list?
No need to argue homies, we all just want the top side dishes 🤷♂
Mexican here. Think you should do a "Salsa Macha" compound butter. The Salsa Macha is a mix of chilies and spices, suspended in oil (typically olive), and there are several styles and levels of heat depending on variation, plus some seeds like peanuts or nuts. Certainly would pair better with a steak.
I call it Mexican chili oil!
For those of you who are curious, the side dish guga made is normally called "okonomiyaki"
I was wondering if that’s what he made. He did it different from traditional so I wasn’t sure.
Yeah, not surprised that he didn't try to pronunce "okonomiyaki" as he's not the most natural linguist xD
Yes it is okonomiyaki. The ingredients is a bit different though. Guga put in cornmeal instead of yamaimo (mountain yam), so the end result is more dense.
I hate when people call this a Japanese pancake or a Japanese pizza.
I personally prefer the Hiroshima version with noodles (asian spaghetti or something).
@@LordXantix Why hate "Japanese pancake"? It is a pancake Japanese style.
Japanese pizza tho? lol. That's definitely weird. When I think of Japanese pizza, I think of corn and mayo.
Your Channel excites me concerning the Culinary World....I feel that I have missed out so much in life regarding food....new doors have been opened for me.... your Channel is an awakening....Many thanks🎉🎉🎉
The moment I saw you prepare those steaks, my immediate thought was "Oh wow, that is A LOT of Tajin".
Even by Mexicans, Tajin is often used sparingly. It can easily overpower anything if you are not careful.
I mean, if you really love Tajin then go ahead, but if you want to still taste whatever else is on the dish, it should be used sparingly.
Besides, it's for fruit, not for meat 😂
It says in the Bible thou shalt not kill !!! dont eat animals because your stealing from them and you treat them like property it’s a sin don’t claim your a Christian if you eat animals and promote murder.of innocent beings don’t say oh my god or Jesus Christ. Don’t kill bugs or roaches it’s the same as killing a puppy or dog. Jesus told me this. Don’t use the lords name in vain by saying holy or mother of Christ or oh my god or Jesus Christ.
@@dontcallanimalspetstheyare7871 Not everyone believes in the bible
@@AtelierOfWeebs Then why is it that on their website they have recipes for plenty of things that don't involve fruit?
@@ShrubPlays because they want to sell the product, doesn't mean it's the best way to use it, it has too much lemon and salt, specially if used like here on the video, my mouth felt the acid just by watching.
We use it mostly on fruit, Mango, Watermelon, pineapple maybe, i could agree on using it on meat and it would be one of those weird recipes, but the amount they used just hurts
Tajin is one of those spices that you really need to be light with. It is VERY strong. As soon as I saw how much you put on the steak, I knew it was gonna be overpowering. If you would’ve put about half, maybe less of that amount on there, it would’ve probably been a winner. It would for sure be a favorite as a fajita.
Also, salty as f. I do use the low salt version on pineapple though.
This guy has no tastebuds I am convinced. From how he prepares and the raw bacon.
You should try dry aging with Mole, you know the mexican paste made with different chiles, peanuts, chocolate, etc. There are many different moles for you to experiment with. Mole Verde, poblano, adobes, pipian...the possibilities are endless. Oscar can help you with this one!!
x2
ooooohh fr fr. With the tajin as soon as i read the title i knew it couldn't be that good. But mole could be. It has fat from all the nuts, chillies, different spices, and a little bit of sweetness.
Mole is very complex, he should learn from it first
Agree with this all completely..tajin is for fruits and vegetables like Valentina is to chips and chicharron... It just doesn't go on steak
Mole Beef Jerky 🤔
8:28 Guga looks exactly like the Moai statues on Easter Island 🗿
You should use, combination of 2 dry Ancho chili, 1 dry Pasilla chilli and 7 dry guajillo chillies, 2 dry morita chillies, some thyme, some cumin, some epazote, 5 garlic cloves, Salt and that will get you closer to a Mexican MSG, although mexican food has too much variety that I don’t think you will find a special ingredient that makes Mexican food good 😉
Guajillo chilies are so dang savory
Mexican food is like Indian food, in that the magic happens in the spice blend. It's never just one ingredient.
@@HaveYouTriedGuillotines exactly, that’s why both are so unique and videos with titles like this are disrespectful on centuries of tradition, they should do they’re research before putting lies.
You’re forgetting abuelita’s love. Anyone who cooks without ir sucks
El chile morita es increíble
I use this to season a salmon filet after rubbing it with olive oil. You can pour it generously, as the fish oils tend to dilute the Tajin while cooking. It's also fabulous on corn on the cob.
With some mayo and cotoja cheese
And that's how you trick Angel into eating green stuff
bacon
@@dancing_odie disguise it/hide it as/in other foods
I LOVE Okonomiyaki! (The Japanese Pancake). When I lived in Japan it was one of my favorite go to meals. I learned how to make it, introduced it to my family when I came back to the states, and They all love it too. My Mother regularly request I make this for her on Mothers Day or her Birthday. For authenticity the batter usually incorporates yamaimo, a Japanese Mountain Yam micro-planed and mixed in. It is a hard ingredient to find here in the states so I won't fault you for that Guga. But seeing Okonomiyaki being the best dish in this video brought a huge smile to my face. Thank You!
A small, family owned, Mexican restaurant near us offers 'Mexican Candy' as an appetizer. They take medium/large jalapenos, cut off the stem and the slice them in half. Fry them for long enough to soften them, and sprinkle with Tajin. Amazing stuff.
Que horror we jajaa
My cousin makes something similar, it looks like jalapeños in red Chile but it’s more like a tajin pickling and it’s sooo bomb
The true candy for mexicans isn't the sweet spicy stuff it's coca cola
Some nasty chit right there
So thats what that stuff is i see in stores. Its usually suckers rolled in this spice or other things. I always wondered what the heck it was and why would kids wanna eat it. Lol.
Awesome to see the nephews with the Uncle, Chillin". A+
The side dish you make is close to Okonomiyaki (Osaka style). And speaking of Japanese food, you should try cook a steak with sakura sou vide and dry age it with sakura too 👍
with cherry blossoms? Really??? Are they even edible?
@@otsoko66 Not only are the edible, they're delicious.
Are you aware Sakura is just cherry tree right?
@@otsoko66 of course cherry blossoms are eatable. Those tons of Japanese snacks that are flavored with them
Sakura soy sauce is the bomb!
Did not expect to see okonomiyaki in a video about Tajin steak, but I'm happy to see it! Guga's version looks fantastic! One of my favorite dishes to make.
Guga should make a series of cookbooks just for his sidedishes over the years, there are great things
Just tried Tajin today and by chance saw this video, I can attest to the fact it really is this good
The Japanese pancake is okonomiyaki which means "as you like" and the only thing missing from it is a Japanese or Chinese yam but either way it's going to be delicious.
"konomi" = preference, liking
"yaki" = grilled
the "o" is just like the "o" in "ocha", to make the word more formal.
I've never heard of using yam... I suppose it would be a good addition though!
@@divingradish good to know I'm always learning when discovering new meanings to the Japanese language.
@@jerotoro2021 also grating it looks like ectoplasmic goo.
Would potato work as a more common substitute for the yams? Hashbrowns are delicious so it makes sense right!
Even though I’m Mexican, and constantly have a giant bottle of tajin in my pantry for fruit and popcorn, I somehow never thought about cooking with it, and I typically use ingredients unconventionally
Honestly it doesn't seem like a great idea for cooking, it's just salt, citric acid or dehydrated lime, chili powder and an anti caking agent. Anything you wanna make taste like tajin you're better off using salt, chili powder and a fresh lime. That way you choose how sour or salty it is. Snack seasonings are generally very salty because they're meant to be the only seasoning on a plain snack like how everything bagel seasoning is just salt, onion, garlic, poppy and sesame seeds.
Yeeeeeessss I’ve been waiting for this! I used to eat so much tajin as a kid, then forgot for years and just found it again 2 weeks ago. What a coincidence.
get a haircut
In Croatia and the rest of the ex Yugoslavia i guess, we use a seasoning caled Vegeta. It consists of dried vegetables, salt and i think it has some MSG in it as well. We use it in almost every dish 😆 I would love to see you try it on some steaks
I remember my first experience with Tajin, was visiting a buddy in Florida at a taqueria and asked for chili powder and they gave us this. Life changing.
My first experience was working in a kitchen with 3 Mexican guys who were our Line Cooks. I was the Sous Chef at the place, and helped with menu development... well, one day we were in a slow period before the Dinner Rush and our longest running Line Cook, Roberto, puts a plate of Pineapple up in the expo window sprinkled with this red seasoning, and I looked at it confused for a second. He said, 'Try it'. I took a bite, and my eyes lit up as the explosion of flavours hit me... it was absolutely magical.
He showed me the bottle, and ever since I've kept a bottle stocked in my own kitchen at home. Loved working with those guys, they shared so many traditions with me that have become lifelong traditions in my own home kitchen. xD
Weird because tajin isn’t used in tacos. At least I’ve never seen used anywhere in Mexico like that.
@@Jenn-lq9yu amazing story:') love from Mexico bro
@@AndalusianLuis true, it's mostly used in fruit and chips
@@AndalusianLuis it was for the chips n salsa/guac
i love this chanel , everything including the tAsters are perfect . well done
Guga you should do a side dish tier list of all of your favorite side dishes!
I use tajin on a lot of my food... although I don't usually cook with it, but use it after my food is already cooked. I found cooking/baking with it releases a lot of the (what I'm assuming is) lime zest which easily over-powers the dish. If you had cooked the steak normal, cut it, then sprinkled (a conservative amount) right on top, I think you would enjoy it a whole lot more. I love making a can or steam bag of corn, and adding mayo, tajin, and cotija cheese on top along with some Mexican crema.
I would love to see you experiment with Chipotle peppers. Whether it's dry aged in Chipotle paste or with a compound butter, I would love to see what you could come up with. I absolutely love Chipotle flavor, and I think you could make something awesome with it.
I'm with you! Chipotle is an amazing flavor.
I've used Chipotle peppers in adobo sauce in a compound butter and it's insane. I usually finish off my chicken thighs with it on the grill.
Lol the salt savant, totally sound like sports announcer. Love the excitement!
I use this on skirt steak, sous vide for steak tacos. Definitely worthwhile, esp if you dust it on right before putting it on the taco as soon as it comes off the grill.
Honestly, guga need to make a 'battle of the sidedish' video cuz damn he produces a lot of amazing side dishes
Guga, I thought it would be interesting if you could do like a durian dry age, as it is known as the KING of fruits. It would be interesting to see what effects it has on steaks!
Edit: this would probably need to be done outside in a small isolated freezer to prevent the pungent smell from leeching into the home,
But considering I'm one of the people who cant get enough of the creamy taste of the fruit this seems worth it to me lol
Yes, so they'll need to leave the house for at least a year afterwards
He has to buy a new dry age fridge after that you know. The smell won't go away for long time. And a good aging fridge is expensive.
The king of fruit? 😂
Oh wait, you were serious. Let me laugh harder 🤣
@@Sun-ut9gr thats what its actually known and referred to as. you're the only one laughing 🤡
I asking for this a year ago. Durian dry age, maybe the durian will turn like tempoyak (fermented durian).
Or directly using tempoyak.
We need a video of y’all’s top ten side dishes so far!
Mexican food is always a fiesta in my mouth! 🎉🌮
You should try some "achiote" that is used in "cochinita pibil" and "tacos al pastor" is commonly used with pork but you could try it with a steak. I'm Mexican by the way.
It is also commonly used by whole chicken grillers
I haven't made beef steak with it but I made cochinita pibil the other night in my crock pot and saved the juices to marinate some pork steaks with it the following night.
And the pork steak version was 🔥 y'all!
(I'm not Mexican, but I grew up in Texas and then in an overwhelmingly Mexican town in Washington State, so I've been cooking Mexican food for a long time)
Hey Guga! I would love you to do Venezuelan MSG which for us is called "Adobo". Is a mix of condiments with salt, cumin, some curry powder I think and it is absolutely delicious. And if you want a typical Venezuelan sauce for steaks then you should try "Guasacaca" which is basically onions, green bell peppers, oil, vinegar and avocado all processed together! It might feel a little bit potent but for us is just amazing 😍
Adobo is amazing I’d love to see that. Definitely gonna check out that sauce you mentioned too
Very funny. Everyone knows venezuelans don't have food anymore.
@@soniCron Lmaoo
+1 to adobo
Adobo is mexican
Guga!!! Every barbeque we have it is a tradition tro make tajin smoked chicken wings, tajin and chicken and charcol goes so beautifully together you must try it!
I would definitely get the otafuku okonomiyaki batter. You need aonori powder and a mountain of Bonito. But glad you enjoyed it. I love them and they are fun to make. Hiroshima style is very good as well.
Make a sidedish with Huitlacoche.
Huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn.
And make a Trompo/Pastor Style sauce or rub to try on a Rib-eye.
Hey guga, I think you should try making a blend of salt, pepper and chile chiltepin (not too much tho, it could be very spicey for you guys). And as I side dish I highly recommend you try to make an aguachile since the base for the steak would be very similar for the aguachile
One thing about this channel. It actually feels real! Other cooking channels it's for the video not the food.
Ingredients and recipes are not accurate. Like uncle rodger. He puts hello msg or seasoning and "acts" like it's the best dish ever!!!
You should try making Hiroshima-style Okonomiyaki pancake. It includes noodles, but it's a bit more difficult to make. What you made was closer to Osaka-style Okonomiyaki.
That sounds like the bomb
I’ve always appreciate Guga’s side dishes
Guga, try the Tajín with some chicken wings and also with pork ribs 🤤🤤🤤
Angel ate the green stuff! That is a surprise! I love how Guga is expanding on his side dish game, keep it up!
Guga you should try "vegeta" seasoning, its soo good for everything, i personally like it on fried eggs and once you tried it you cant get back to regular salt
Hail to the prince 😂
For steak use salsa magi. It pairs perfectly as a marinate or for a sauce. Can even make a michelada sauce with it to drink a beer with your steak.
The real Mexican msg is either one of Knorr Caldo Con Sabor De Pollo or Sazón Goya con Culantro y Achiote.
Knorr was a staple for me growing up with my mother being born in Mexico. My mom and I use it to make the classic orange rice that always comes with Mexican food. With also some sabor de tomate.
I see sazón Goya used a lot with meat marinades.
Knorr is the correct answer! We have never cooked food with Tajin, so it's weird to see others request it. But Knorr? Always.
Yup, Knorr is the real deal in México
First 😂 now make a brisket marinated in beef Shawarma flavor!!! Please!!!
Love the classic flamethrower music!
This is not right. Nor me or anyone in my family or anyone I know haver ever used tajin to cook. Maybe, as some coments say, it is used sparingly on some dishes but I think all mexicans will agree we use tajin mostly for fruit salads, tostilocos, or drinks like micheladas, clamatos etc (I don't drink btw). Saludos mexico 😊
I knew that was too much Tajin on the second steak. I was actually laughing when you seasoned it LOL
Tajín mixed into homemade mayo makes an amazing aioli!
Its also MUCH better on grilled chicken thighs or breast than it is on steak or beef.
Need to try the Indian MSG “Asafetida”
Angel is making progress! I like to see things develop further!
This is actually really good for striped bass and trout fillets! I tried them both and worked really well!
You should try a carne asada marinade, try using sunny delight, yes sunny D and chef merito seasoning the red one, along with sliced onions and cilantro, but don’t go to crazy on the seasoning. Carne asasda marinade on a steak
Everybody’s so creative.
YOU ARE GETTING BETTER AND BETTER .
i put some in a bottle of pure ghost pepper last year with a little vinegar and it was amazing.
8:27 look at that reaction. Money can't but 😂😂😂
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Guga making okonomiyaki?! LET'S GOOOOO!!!
Guga my man! Love your videos, I also agree with what Hugo Camacho said. I would also suggest you try "sal de gusano" or "sal de chapulin" which is grain salt mixed with agave worms (chinicuiles) and the other one with grasshoppers. They are also seasoned with other ingredients that provide them with a smokey flavour. I think you may find many ways to use them in your recipes, I kinda want to know what steaks taste like with those. But at least you should try them with a couple shots of mezcal and sprinkle some oranges with them. Love your channels!
Tajín is up there with my favorite seasonings along with Tony Chachere’s and Old Bay
This made my mouth water
so funny seeing the bonito moving. we have it on sweet potato fries at my work and people ask for no bonito flakes because they think its alive.
Thanks for the Okonomiyaki recipe!
Tajin is great on green veg like brussels. The okonomiyaki was surprising, didn’t expect dashi in it.
Use Axiote. The thing they use to make the marinade of the Cochinita Pibil. Make sure you include some pickled red onion when serving it, as the two of them will make your taste buds start a Fiesta.
Oh, and try making Cochinita. With the pickled red onion. You'll love it in a taco. No cream, but add a little lime juice before biting into it.
Holy cow that looks amazing
Use Mexican tomato bouillon! It has MSG in it, so it should work SUPER well!
I have tried chicken with consomate (tomato bouillon) rub and it was good.
Tajín is a lime, salt and chili powder we use on fruits, veggies, popcorn and chips never have i've heard of someone using it to marinate any kind of red meat... Only on fish or chicken moderatly and its great
Try it on short ribs. But replace the salt with the Tajín.
Also works really good with chicken
I actually use Tajin as seasoning when I make wings it’s so good in flavor
Dragon fruit would be an interesting combination to try with steaks. I would love to see that happen. Because drag and fruit comes in a wide variety of different variations, dried out juicy. It would be quite an interesting combination to have on a steak.
if any one that is from telegram replies on this agen i will report you for harrssment and spam ing
@Guga... I came for the steaks, but your sides... Sweet tap-dancing mother of Mary... How do you come up with these? I could be fully satiated after a meal and get hungry again watching these... I mean, we ALL knew your Steak cooking is on point, but sides? Culinary much (I am kinda new to Guga Foods and just found Sous Vide Everything of late, so if this has been asked, please ignore.) You are just making want to cook more and come up with new creations. I LOVE IT. Know what? "Let's do it."
Gastronomically, of course. :)
Hey guga! As a Mexican Chef may I recommend you a hibiscus, garlic and chile huajillo crust sousvide at 133 for 2 hours, and hit it with heat topped with some butter, it will flip your mind, it’s one of my signature dishes in my restaurant.
The best tajin and beef is beef jerky Guga. Lightly sprinkle some over your strips and dehydrate until done. For a kick add some cayenne pepper to those tajin strips before dehydrating. Trust me they are best enjoyed with some feel good liquid!
As a chef and Mexican myself..tajin is incredible and like msg it makes everything better...but true Mexican msg is knorr brand chicken beef or tomato bullion...not the cubes but the big jars of powder! Every abuelita's secret ingredient.
I personally only sprinkle Tajín on fruit. I’ve never actually seen someone use it for meat. Interesting experiment none the less. A staple seasoning in my family 🇲🇽 is Chef Mérito Steak & meat seasoning. They have one for chicken as well !
It’s amazing when grilling skirt steak. I marínate it with the seasoning, lime, onion, cilantro & an orange at least a couple hours before. 30 minutes before grilling I’ll add half a beer, doesn’t get any better than that! (Modelo is my personal preference for the beer)
8:28 Ohmygod... where did Guga's eyes go??! 😂😂😂
Guys in Mexico we use Tajin in chiken wings or chiken thighs and legs on the grill.
Guga i love Tajin, but i don't usually use it for a big piece of meet, i use it for the beef ribs, i let the fire burn the tajin and toast the beef enough and thats amazing
Dude just drops the perfect okonomiyaki in the middle of a steak video, LEGEND
The bonito on the side dish: 🕺🕺🕺🕺🕺🕺🕺🕺🕺🕺
you know what, that seasoning you use reminded me about "serbuk asam" we use in south east asia , we typically use it to season our fruit especially any sour fruit as the seasoning it self taste sweet, a bit salty and idk very savory 😂 , so i thought i wanna suggest you this seasoning to use in future episode
I love that seasoning on fish
You actually can dump loads of bonito flakes on things. They will still move around if the food is hot and they taste great. You are missing out by just using them for decoration.
Waiting for Brian Tsao's contribution. Where'd it go, Guga? We're WAITING!!
I literally use this on everything. Amazing!!!!
Hello Guga, I strongly suggest triying Tajin with chicken. We do it all he time in Monterrey, México. Usually You with chicken wings or thigh. Dont add salt, only tajin
One seasoning I tried back in the day, that I though was pretty good was cajun seasoning. It added a nice little kick to the meat while still providing that base salt flavor.
I got a bottle of this a few months ago. it was on a display by the check out just got it on a whim try something different. I love this stuff now! its great on Chicken and Pork I don`t eat beef so IDK about that.
I always use tajin on fruits and vegetables and sometimes seafood.
Tajin on steak sounds like a carne asada la diabla with out the chills.
Almost the same ingredients
I like this on grilled fisch - as normally you out lime on fish - there the lime is already in the spicemix so its perfekt for fish.
In the north, Monterrey, Mexico we do the same preparation but with chicken thighs and tajin
Watching this from surrey
Add that on the coffee rub and you will have a winning combination.