 The crust is so easy to eat man. It's like fluffy, it's chewy, it's crispy, it's gabbaboo. It's a winner. That's a winner. That's it. Y'all that's a f***ing winner. It's a wow winner. You had to say the F word. That's how good it is. All right so we've made it to Essex Market here on the corner of Essex and Delancey in the Lower East Side of Manhattan and we are here with our local Italian friend Marco. I remember five years ago this was just super old school chilling on the corner of Essex and Delancey. Now we're in this fancy building we got to get in there. You hungry? I'm starving. Let's do it. All right so we're going to go in there and we're going to try as many authentic dishes from different cultures that we can. All right so to fully understand the goal of Essex Market we're here with Adam which is the manager of this entire market. So the original market used to be across the street. We moved it over last year to preserve the cross-section of the neighborhood. The original Essex Market was almost like 100 years old. How much of the same spots were you able to keep? So we kept only one vendor retired from over there and we kept everyone else moved over and then we supplemented with other new people from that neighborhood. All right man we're ready to go with our first spot. Let's go meet our other villains. What's going on man? What's going on Matt? Matt. Nice to meet you Andrew. Andrew nice to meet you. We make decadent sandwiches started at Smogerspark. Fired by our roots growing up in New York. Fellies, bodega sandwiches, lunch counter style. All right this is our first spot heroes and villains. Here we got their take on the chopped cheese, the big kahuna. Here they have sandal carisian and then here you got the spicy chicken sandwich. This is the face off. You know what I noticed man? They love 80s pop culture there. This is the chopped cheese sandwich. This is the staple of the Lower East Side. You mentioned the sandwich I had never heard of called the chopped cheese. So it's really brothers over here. It is the equivalent of, it is our cheese steak. Chopped cheese. This is amazing. Yeah. So a chopped cheese is almost like a filly cheese steak but instead of using steak you use a burger and then there's less ingredients. And even like I love the chopped cheese. I feel a little hot sauce in there too. Did that capture the chopped cheese like 100% I never had pickles in my chopped cheese before but it adds a crazy dynamic to the sandwich. You know Marcos from New York because you have so many opinions about a chopped cheese. I do. I'm gonna go with the spicy one. I kind of want the spicy one too honestly. Vietnamese chicken sandwich. I got more of the traditional joint. I'm trying the regular I think they got a more conventional. Oh my god wow. They did it right with the potato bun. It's the greatest thing in this world. Potato bun makes every sandwich better. It really does. All right our next spot is Don Ceviche. It's a Peruvian spot. You have the Peruvian fried rice aka the chow fa. You have the Peruvian Ceviche and then you got the famous Peruvian roast chicken. This is Peruvian chicken with Verde green sauce. Wow this chicken is falling off the bone. I don't know if the bone I was saying that was really good. The rotisserie chicken is amazing. Definitely one of the most tender rotisserie chickens I've ever had I think before. That sauce though I might buy some later on. Guys we're about to dive into the Peruvian Ceviche. This is my favorite type of Ceviche. That is one of the better Ceviches I've had. We're in the Lower East Side right next to Chinatown. Peru has a lot of Chinese and Japanese influence. So here's the chow fa aka fried rice. Did you know that Peru is the only Western country that ever had a full Asian president? Really? I did not know that. I did not know that. Alberto Fujimorum, full Japanese who was the president of Peru. But then he got jailed for corruption. Peruvian fried rice. Wow that's amazing. All I'm saying is in Peru they use a wok. What's the difference between a wok and a regular skillet? A wok can also be used as a shield. Shout out to Don Ceviche, man. Delicious. Amazing. On to the next. All right I'm here with the people from... Milenone. Milenone. Milenone. Okay. What? Oh here we go. Do this in a few minutes. Okay. How wonderful. We do Italian comfort food, revisited in a health chair and sustainable ways. This is our organic Turkey Bolognese lasagna with the lactose free baschamel. Potato gnocchi which is like dumpling, potato dumpling with our vegan pesto made with arugula basil, sunflower seeds, extra virgin olive oil, organic turkey meatballs made with quinoa, spinach, lots of fresh herbs, tomato sauce and pecorino cheese. The ricotta mousse with candy, orange zest and chocolate and this is a panna cotta which is a typical Italian dessert with a mixed berry compact with a little bit of cardamom inside. Thank you so much. Thank you, thank you so much. Could you tell he was excited? Yeah, because he thinks the room is in the north. Yeah. Yo Marco, keep it real bro. Do you think this organic Italian food is gonna be good? I'm skeptical but I think it's gonna be good. Organic turkey lasagna. That's really good. I would never eat lasagna before I needed to go like play basketball or go do some physical activity but I would eat this one. All right guys, we're moving on to the potato gnocchi with the vegan pesto. It's really good. I'm used to eating it differently. Tons of cheese on it and like sauce on it. Marco, you're a young guy right now but when you get older maybe this might be the way to lean towards it. Honestly, I might have to cause us Italians would collapse at like 45 years old so this might be a good way of life. All right guys, this is the turkey with quinoa meatballs. I knew this is the one that made you skeptical. This was the one, yeah. Quinoa turkey meatballs. I like it. Definitely different from a regular meatball obviously. You could taste like the plants in it. I actually like this one. Yo, I think this is my favorite dish of theirs. I got to say that I've never had anything like those. This is part of the diet now. This is part of the diet. All right, I'm going in. These are lemonade. That's a winner. It's a winner. That's a winner. That's it. Yo, that's a f***ing winner. It's a wow winner. You had to say the F word. That's how good it is. That's good. That's good. Dude, it's healthy. Try this panna cotta here. It's almost making for freshen. But ultimately you guys, I'm going back for more on the marmalade chocolate. Meatballs. That was my favorite. I was most skeptical about that dish. I've merked this turkey lasagna. I'm not going to lie. All right, we're here with the owner of Eat Guy Thai. You're from Thailand. Explain what we got. We're doing traditional kaomun guy, but with a little changes from our way here a little bit. Fried chicken kaomun guy. This is a lemongrass chicken, but we put a sort of like a rub on it. So similar to a jerk chicken. And then you have that traditional one, which is the Chinese chicken. This is Thai jerk chicken kaomun guy. It does have that jerk liquid. No, this is a good way of getting people into this dish. Marco, I got to see you try this soup. There it is. Wow, you know what, guys? I'm going to bring this home with me. I'll see you guys later. Last but not least, hailing from Thailand by way of Hainan, we've got kaomun guy. The kaomun guy, desserts. desserts. Oh, wow. It's not bad, but whatever sauce that is, that's amazing. My mouth's on fire right now from that sauce. Yo, Marco, you might need to wash that down with an Italian asperol spritz. This is from Top Hops. They have 700 beers. Well, cheers to that, then. What's next? Okay, we're here with Red Juan from Zerza Moroccan Kitchen. So what I'm holding here is a chicken tagine. We'll take the chicken marinated overnight with herbs. This is the lamb tagine. This one right here is roasted cauliflower with tahini sauce and almonds. Guys, we got to start with the number one dish, which is the chicken tagine. Moroccan chicken tagine. That's delightful. I love it because it's spicy without being, obviously, that hot spicy. And man, there's a hint of sweetness. Yo, guys, we got to get into this lamb shank right here, bro. Moroccan lamb shank. Whoa, let's try this roasted cauliflower with the tahini sauce. That is some of the best roasted cauliflower I've ever had. I didn't think it could taste this good, honestly. And it's really healthy for you. Guys, Moroccan food. Controversial question. We had this conversation earlier on the street with somebody. First of all, what's the difference between Puerto Rican and Dominican food? Not much. Sorry, but I believe the mini is a little tastier. I mean, I love coconut. We all cook very similar because it's very, the same spice that grow in the same lands. Right here you have tautones with shrimp and peppers and onions. This is empanadas. So you have one of each of the ones that I sell in my store. And this right here, that's a patacón. So that's a 3-Golpe patacón. That's based on a Dominican breakfast. This is lemonade. Passion fruit and guava. It's guava juice. It's good, but it is sweet. Oh, shrimp and plantains. Oh, wow. It's actually not too spicy. It really lets the shrimp shine. A lot of butter. It lets all the peppers and onions shine. All right, here we got the peas out. This is a plantain sandwich. Breakfast peas out. Oh. We got the cheese on there, too. That salami is so savory. That's way better than the regular salami. Yes, definitely. I mean, the Italian salami. And the cheese is fried cheese. Oh. So the cheese feels like the main room. You know what? I'm going blindside. I'm just going blind. Blind? All right, David, pick one. What would you pick about it? 8.5 out of 10. 8.5 out of 10. I'm going to try one for you. This makes empanada mamas look like empanadas. Nada. Nada. Get it. Nah. The crust is so easy to eat. Man, it's like fluffy. It's chewy. It's crispy. It's a dabba. Dabba-boo. Honestly, I'm slowing down, but those are some of the best empanadas I've ever had. When I say things, I mean things. I'm a person where my words hold weight. The best. The best. This is how business is. Puebla Mexican food. These are some alpastal tacos and chicken mole platter. So it's a traditional meal in Mexico. Especially in Puebla. All right. So for our last spot, we got Puebla Mexican restaurant. I get a little chicken. So have you had mole before? Never had mole. You never had it. Chicken mole. That was good. Very deep, earthy. But you know what I liked about it? It had a little sweet twist. That's my first time ever having that. That was really, really good. Definitely going to come back here. All right, guys. Who wants to go with the al pastor? Oh, they put the pineapple in there already for us. Al pastor. And also this pastore, come off the spit. It's the Lebanese influence. Lebanese immigrants came to Mexico a couple hundred years ago or 150 years ago and they influenced them to use the spit. All right. That wraps it up here at Essex Market. Marco, you're a local here. You grew up here. You knew when it was across the street. What do you think about the new change? I love the change. I definitely embrace it. We can interact with all the owners, the vendors. You know what? I think a lot of people when this first opened, totally understandable. They were like, oh, it's like you're just putting up a huge nice building in the middle of the neighborhood. But what they were able to do is bring the neighborhood here in. You know what? The only thing they're missing is the bodega cat. I've seen it upstairs. They think it's running around somewhere. Anyways, guys, thank you so much for watching that video. If you liked that, make sure to hit that thumbs up, click subscribe, turn on your notifications. Go check out Marco's information down below. Follow him on Instagram. In the comments below, let us know another food market that you guys want us to try around New York. It's really interesting and it's always really cool to see how they're doing things and the food that they're cooking. So until next time, we out. Saying that this is particular like LES because they get their meat from the local butcher. You know, we grew up, you know, we didn't have this big corporation of foods. You know, we went to our mom-and-pop shop and said, so it's really, the culture's there, you know? And that's what I like to see in the Lower East Side.