I Tried The World's Spiciest Snacks

Today I'm tasting the spiciest

snacks in the world.

From melt your face off street food in Thailand. Oh my god.

To this insane creation

in Mexico >> because I want to know who has the best most addictive spicy snacks.

So let's get started in India >> with Chef Sranch

who's starting us off with the hottest chili in India.

It is called Naga Chili, Raja Mitch or ghost pepper because you might not

exist after you consume this.

Oh yeah, that's hot.

He's just biting again into it.

I think I'm going to finish it.

It just puts me to shape.

My god, it's really not bad. Oh. Oh, hold on. IT'S KICKING IN. WOO! OH YEAH.

HONESTLY, SPICINESS, I'll give it a 7 and 1 half out of 10. It's hot.

In terms of enjoyment,

I'll give it a 6.8. It's really tasty.

It actually tastes good.

This is up there.

I know you might have been expecting a bag of chips or one chip

challenge, but every country snacks differently, and that's exactly what we're doing here. Think about it.

The world's obsessed with spicy snacks.

It's the combination of salty sweet HEAT

THAT CONSTANTLY makes you want to go back for another bite.

Although, in this case, I'm not sure I want to.

So, we'll be eating snacks from the most famous to the most nuclear that

they have to offer.

But next up are dumplings known as Momos.

And I can only pray they're more forgiving.

>> Probably the best momos you can find.

They do a spicy chutney, but if you ask for the llama special,

they put the chutney

all around the momo.

>> It looks very spicy.

If there's a spicy snack, if I've ever seen one, this is one of them.

Oh my god, it's so hot.

I ate the whole thing.

It's hot, but it's not like so aggressive

that it kills you, but this is a key key importance.

It is a consistent heat.

It's not like it hits you and then it fizzles out right away.

This is like coating my whole mouth.

As you exhale, you feel that heat.

As you inhale, you feel that heat.

I love this because it's an addictive spice,

not a kill you spice.

I would give it like a 4.5

out of 10 on the on the heat level.

You >> I think that sounds about good.

>> This is a good heat level. Nice and light. >> Wa.

Are you Can you handle this? Are you okay?

>> Clearly Joshua is winning this one. I see stars.

>> Overall, although they were delicious, I'd give about a seven and a half out of 10. Woo!

I feel like he's turning up. We got more.

On to the next.

Now, on to our final dishes in India.

One of which I know I'm going to regret.

Josh, I have two levels of spice for you here.

This is from Andra

Pradesh, which is down south.

This is called Andra

style chili chicken made with lots of green chilies.

You might have thought, "Oh, it's spinach."

Cuz that's what I thought. It's not.

>> And your second one is from Maharashtra,

which is essentially called mistle pow.

You dunk this pillowy

soft pow in the super hot, the spiciest mistle pow that you can get.

>> Oh, I thought you were saying missile like it's going to blow up my mouth.

>> I hope it does. >> Well, I don't.

Jolly, start with the M. That's so good.

It's more of a warming heat than it is like a bang bang bang.

I would put it on a 2 out of 10 on the spicy scale,

but the flavor of the chili is maxed out.

My ideal spicy snack is where it's like a two to a four on

heat, but they're coaxing all the flavor out of the chili.

I hate it when something's just spicy for the sake of being spicy.

Now, let's try this one.

>> Take a bit of this numkin,

as we call it.

It's like a fried snack that you add to this.

Before you dunk it with the pow, how about we just scoop it and

have it with a numpkin. >> Oh, sure. Okay. Oh. Oh, god.

creeps up on you a little bit.

>> Yeah, it just it's in your throat.

The reason why is cuz it's in a liquid state.

The heat is delayed, so you don't really get a chance for it to

like coat your palette before you swallow.

So, you swallow it thinking you're okay, but then it activates.

But this is another good example of balance, though.

It's not too bad. Hotter.

We've taken it up a step.

We're in like the four to five region. It's getting hot.

Okay, so we're done. Wow. >> Uh-uh.

I have a small surprise for you.

>> I hope it's a kiss.

>> This was two for you and this was four or five for you.

>> I have a 10 for you.

>> Is this like Jolo Chip?

the Indian version of the uh one chip challenge.

You know that that's illegal in America

>> It's manufactured in India.

Of course, it's illegal in America.

>> I did not make that joke. >> Holy. Okay.

Why are you stepping back?

Smells kind of good.

It smells kind of good, right?

It smells like All right.

I'm doing one bite.

I'm just tasting there. Okay. Not so bad. Oh yeah. Oh yeah. Woo. Oh yeah. Oh yeah.

Oh, I feel it.

This doesn't taste as bad as I thought it would.

It is extremely hot. I'm building it. I'm salivating.

I've had ghost pepper intensified

hot sauces and they usually taste terrible.

It's all about heat and this tastes okay.

Heat level probably an eight.

Flavor maybe a three.

Not a good example of a spicy snack.

Oh yeah, it's hot.

It's a little hot, but I'm resisting.

It's like a metaphor for life. Ups and downs.

Things get better, things get worse, but they they'll always get better.

One way or another, unless you die.

Uh, we move on.

It's no surprise India brought the heat.

We now make our way to China,

more specifically Changdu, the heart of Sichuan,

where their legendary Sichuan peppercorns numb the pallet.

A little something called mala.

There's nothing else like it, and it's supposedly

it's next level here.

Then we have Harry, a local food writer who claims

he's going to be easing me in with chili covered rabbit heads.

Honestly, kind of hype about this.

>> This is actually a quite challenge for any foreigner who tried

rabbit head first time.

Let's see how you tackle it.

I'm going to get my finger underneath the meat just so that it's a little loosened up.

Pop the cheek out. There's the cheek.

And then h super good.

The heat level is very tolerable.

It's got a good umami.

It makes me kind of think of like similar heat level to la.

Maybe a little bit hotter.

>> Now I'm holding in my hand is head shredded rabbit.

It's the body part of the rabbit.

This is a perfect snack because it's spicy,

chewy, and you can just enjoy it while drink a lot of like alcohol.

>> So let's try that.

>> FYI, you eat it wrong.

>> I ate it wrong. >> Yeah.

The steps are all right.

>> What was wrong with it?

>> You split the upper and the lower to Yeah.

Then you suck the meat out of the lower part.

Then you will get a very clean jaw bone.

>> This is really good. It's juicy.

It's got multiple layers of texture. Salted perfectly.

Got just the right amount of heat where like it sticks to your lips

and your lips are tingling a little bit, but it's not like overwhelming at all.

Overall, I would give this like a 9 out of 10.

>> We value, you know, fragrance more than spiciness.

The fragrance should come before spiciness

cuz pure spiciness is boring. >> Onto the next.

This next spot has got me hyped.

A Chinese convenience store.

I love a little convenience store snack.

But I know Harry's trying to light me up here.

We got shredded beef bites which are quite literally vacuum sealed.

Like a little spice bomb.

And his favorite chips. >> Zi says explosive. >> Yeah, explosive.

U hot and spicy. >> Wow. Okay.

It has all these beautiful dried chilies,

potato chips on the front,

and the smell smells strongly of Sichuan peppercorn.

Shall we dig in? No, it's good. It's very light.

It's a light spicy.

The one thing I will say is as you eat more of these, the

oil of the chili slowly begins to coat your palette more and more.

So, it starts not so spicy,

like a one, then it builds to a two,

three, but it kind of tops out at a three and a half.

This is a very desirable spicy, like addictive.

And I'm starting to get that numbing spice. This is lovely.

This is supposedly spicier.

It's like a kind of like a jerky almost.

Oh, there a little bit of heat in there.

>> Yeah, it's getting there, right? >> Wo. Okay.

Oh, this is so good. This is rich.

This is almost like having like hot pot in the form of jerky.

It's like sweet beef and it's spicy and it's numbing.

Four out of 10 on the heat scale.

It's better than any jerky I've ever had.

For jerky, this is like a eight.

It's great because now I'm getting my protein in. I'm carloding.

Looking for more heat.

We stopped for a light streetside snack.

And I have to say, I think Harry might have been baiting me a

little bit here with the first snacks because these spring rolls look like trouble.

>> I think you have already tried the Vietnam version, right?

But in Sutan, we don't fry it.

We just wrap it and then we put some like really good sauce on it.

>> I'm excited to try it. Let's go in. It's hot. It is hot.

God, that is a

That is a banger.

That is so so good.

I don't ever want another spring roll ever again unless it's this. the texture.

It's soft on the outside, crunchy on the inside.

And the way that these are made, they like soak up that chili oil,

and there's a little bit of vinegar in there, too.

So, it's sour, spicy,

salty, and then you have these crunchy vegetables in the middle.

Out of all the snacks we've had in Changdu thus far, this has been the spiciest.

And also, in my opinion, one of the most exciting and flavorful.

It beats out any spring roll I've ever had.

Even the crunchy fried ones, I don't even miss them.

It's like a 9 out of 10.

If you do not have a spice tolerance, you might not be able to handle this one.

But this is it's worth fighting for.

It's worth the the tearary eyes and the runny nose. Bar none.

One of my favorite little spicy snacks we've had on the video so far.

On to the next.

All right, so Harry wasn't lying.

A brazed spicy skewer is next.

I'm going to be honest, this sounds right up my alley, but it could

also still be deadly.

Many skewers, many a snack.

They put it in a very hot sauce with multiple flavors.

>> All sorts of awful duck tongue, eggs,

>> intestines, stomach lining, heart.

Just try one of them. >> Oh, so Oh. Oh, it's spicy.

Oh, it's so fragrant, though.

>> It's like a perfect example of a snack because most snacks are small bites,

easily eaten, but powerfully flavored.

This is duck's intestine.

This >> I don't know what that is.

All I know is that my lips are tingling.

My tongue is going numb.

But >> I love it though.

I love every second of it.

So you were biting it before, now they are biting you, right? >> Yeah. Yeah. >> Are you sweating? >> Yeah.

That's definitely >> You're sweating a little bit. You're >> Sorry.

I'm the shame of

>> the spice that people are typically used to.

It's the sensation of stinging, burning.

This is very different.

What you're getting really intensely

is numbing, like this almost

cooling effect in your mouth, and it's almost like static electricity.

This is taking it a step up on the spicy scale, but it's not

taking it a step down

on the flavor and enjoyability scale.

And for that, I'm giving it another nine.

This is a great little snack.

I think everybody can enjoy this.

But I do think that those who are wary of spicy are going to

be pushing the gas pedal

a little harder than they were anticipating,

which makes it a little fun, right?

>> Or order more beer.

>> Should we get a beer?

>> Yeah, let's have a beer. >> Yeah. Wow.

China was a true journey.

But now it's time for the nuclear option.

It's a stretch to call it a snack.

It's as close to a snack as we could find with a nuclear option.

Although this is the Sichuan region, they don't really like to blow their mouths

up, which I can respect.

So, this place offers five different levels of spicy.

This is level number five.

It is the spiciest option they have.

So spicy that they force you to sign a waiver.

Oh my god, there's that many.

I don't even know what this says.

>> If there is any trouble caused by the spiciness,

the shop doesn't take any responsibility.

I can't read this.

I just signed it >> and I explained it to you

>> after I signed it.

>> All I smell is Sichuan.

Why are people walking up to us?

We're garnering an audience for these noodles right now. >> Oh. Oh. Oh, perfect.

I think the key here is don't slurp.

Cuz if you slurp too hard and it hits your lungs, then you're going

to you're going to get Oh, it's hitting. Oh, it's hitting.

Here's what I'll say.

It's hot and I feel it and it's increasing in temperature.

But out of all the spice, good lord. Okay. Okay. It's getting you. It's really hot.

On a scale of 1 to 10 on spicy, I'd give it like a 7.8. It's up there.

Maybe even an eight.

What makes this bad is the oil because the oil doesn't go away. It stays. It lingers. It's an eight.

In terms of enjoyability

though, it is still really good.

I'd give it like a seven, a 6, 6.8 an 8 out of 10

because the heat is so much that it is dragging down the experience.

Now, before we left, for some reason, everybody saw my reaction and thought, "Oh,

yeah, that sounds like a good idea to try."

And I think what they didn't realize was, "I have a bigger spice tolerance

than most would think."

>> Okay, it's too much for me.

>> Sorry, how spicy is it? >> It's a 12.

While everyone's trying to breathe and Harry's contemplating

maybe his life choices,

I'm moving on because what's next,

I would argue has been touted

one of the spicy food capitals.

Of course, I'm referring to ordering things Thai spicy.

The spicy snack journey continues

here with Mark Wis.

I'm interested to see where this is going to go cuz I know that

you can modify spiciness

depending on what the dish is >> because a lot of dishes are cooked after you order them. They're customizable.

There's no limits to the amount of spice you can eat.

>> I would like to survive.

That's my one ask. Let's begin.

Of course, Mark's first snack has entire

chilies chopped up and thrown into it. >> So, entang.

And it is a wild beetle leaf is the base is the leaf that

she wraps everything in.

She adds in peanuts, toasted coconut, a whole sliver or chunk of lime, ginger,

shallots, a sweet paste.

I like to call it an herbal candy.

So, you plop the whole thing in your >> I'm scared. You know what?

Sometimes you got to dink it and sink it, baby.

>> Oh my god, it's amazing. >> Amazing.

And just when you think you figured out the flavor, you get hit with a new flavor.

The heat is like teasing you.

The heat starts to climb, but then the sweetness brings it back down.

Heat starts to climb and then a little acid kicks in and knocks it back down. So balanced.

This might be the best way to enjoy a chili because you get that

unadulterated chili fragrance, but the sweetness and the acidity and all sort of the

other ingredients distract you from the heat in a way that you're really able

to appreciate the flavor of >> People think like sometimes Thai food is a chili

challenge, but no, it's about whenever there's chili, there also has to be a counterbalance.

Whether that be acidity,

whether that be some sweetness,

everything is taken into consideration

to maximize your taste >> That was incredible.

Should I just give it a nine?

I just give it a nine.

>> For spice, frankly, it wasn't that spicy.

I'd say about a 3 out of 10, surprisingly.

Now, if we're starting off this good, I cannot wait.

But what else Thailand has to offer.

So, this one's unique because it's a sausage.

This is the fermented sausage.

Fermented with rice and pork.

What you do, because there's no chilis inside the sausage, you always chase it

with a green chili.

And also, you got to get some young ginger.

Definitely, it is a requirement.

It's mandatory to eat this with green chilies. You have to.

>> You got to put the whole chili in your >> You put the whole chili.

It's not too >> Oh yeah. I'm okay. I'm okay.

I was really expecting that chili to be super hot.

It wasn't bad at all.

I think it's cuz of the sausage.

The sausage has a lot of acidity from the fermentation.

It's got a sour tartness to it.

Almost like a salami in a way.

And that helps cut the heat a little bit. It's more tolerable.

You get to enjoy the fragrance, the fruiness from the chili without, you know, killing your mouth.

Sometimes you got to just trust the process.

Honestly, this is like a 8.5 for me. This is phenomenal.

This would pop off in LA.

I'm going to get a spicy one here and then I'm going to regret saying that. Moving on. Woo! I'm scared.

There's a lot of chili in here, Mark.

>> Okay, so we're going to eat something called numpre,

which literally is like a chili dip.

It's a variety of different chilies which have been charred.

Also, so some shallots charred in there, maybe some herbs, maybe some galangal,

garlic, and pound it up into a chili dip.

And you would choose your fish or your vegetables to then dip it.

You'll find many different varieties.

And I think it's actually one of the lesser known

traditional Thai foods that should be eaten more often.

>> Oh, it smells amazing. Amazing.

They add fish sauce usually gives it that extra salty

umami depth of flavor.

The fish chips to go with this.

These are fried pieces of fish. M. Wo.

The fish is amazing.

It's so clean tasting and like unbelievably crispy.

I thought it was going to be hard.

It's very wispy and almost like fatty.

You crunch and then it just melts.

And this is so so good.

It's not too spicy at all.

Actually, this is like maybe a two out of 10 on the spice scale,

but like on the flavor scale, it's like a nine.

This is better than any salsa I've ever had.

This is really good. Phenomenal.

But I know they're spicier.

So, let's move on.

This is a quick pit stop.

I don't know how hot this is going to be.

These are literally whole fried chilies.

>> This became a huge trend a couple years ago in Thailand and you'd find

them >> There's a little heat in there, but really it's just like a little

fruity, a little almost smoky, earthy.

It's a nice little snack.

Somehow it's addictively tasty and crispy. Really good.

8 out of 10.

And for spice score, I'd give it yet another

shocking 3.5 out of 10.

It just wasn't that spicy, but it was delicious.

And I did eat the whole pack and not feel very good.

Josh, we're going to have a dish which is called lab next.

She's selling it right here within the market and she has it bagged and ready to go.

So, most people will get this for takeaway, but we asked her to make

us a special version that's even more spicy than the usual version.

He was like, "Can you make it more spicy?"

And she just kind of like lightly smiled and then made it.

>> There's always a little bit of hesitation cuz they're like, "Are you sure you

want it extra spicy? >> Shall we?"

>> You can see the tons of little chilies in here.

She definitely amped it up.

There's so much chili flake in there.

so many chili seeds that when you bite it, not only are you crunching

on crispy rice, you're crunching on chili seeds.

That's like the majority of the >> But I think the chilis here are more about that fragrance.

It gets a little bit of heat, not much, but it's that toasty,

smoky fragrance that the chilies really provide.

>> But the lob itself is so flavorful.

This is almost like a perfect spicy dish.

>> And it's one of those dishes that there's so many different variations.

You can make it with so many different proteins.

Everyone has a little bit of a different recipe and a different balance of flavor. 8.8. It's a banger.

Three out of 10 on spicy.

I can feel the heat, but I'm not dying though. It's balanced.

A lot of people will say, "Oh, Thai food is so spicy.

Taiu is so spicy.

But if you have a spice tolerance, like really, it's not about blowing your mouth up. It's just balance. Moving on.

>> Balance aside, for our final stop, Mark decided I didn't have enough pain, so

he made sure to light me up before I left Thailand with a true high spicy snack. >> Why?

Why is he laughing about it?

>> He's like, do you really want it spicy? Like really?

So, we made it to the nuclear option.

We asked for the spiciest

papaya salad we could possibly get. Sam Tam.

I mean, you can tell by looking at it.

There's more chili than there is shreds of papaya.

>> There's a lot of chilies in there. Dry chilis. Fresh chilis. >> Oh, okay.

Mark, if you're going to get all the chilies, I'll do it, >> Come on, Josh.

We're going all in. >> All right. All right. All right. I am nervous.

But you know what though?

Because Mark is here, I feel protected by an angel. Cheers. Here we go.

>> Oh, it's kicking in. It's kicking in. >> Mark doesn't care.

>> Let me get another bite there.

>> Mark, if you're doing it, I'm doing it. Oh my god. Yeah.

How do you keep going, man? You're a monster.

It's spicy, but it's really good. It's so balanced. >> Salty.

Just a hint of sweetness. That fermented complexity. >> Yep.

Also has this great acidity to it, too.

I love the lime juice.

>> He adds in a little bit of tamarind water as well.

Give it some sourness.

>> That's the part hitting me in the face.

But you know what though?

I still want to go back in for another bite.

It's not so hot that I'm like, "Oh, I can't keep eating this."

It also has an addictive

sort of umami to it from that fermented fish sauce.

A little bit of funk.

Oh my god, I hit the back of my throat.

How is it getting hotter though?

I don't >> Salads like this, I think because of the mix of chilis, because

they pound them up, it takes a few minutes for the real power of

the chili to kick in.

>> Out of all the sam I've had, I've had a lot and this is

better than 90% of the ones I've had in America.

Solid 9 out of 10, but there is a lot of pain.

I was kind of surprised that they didn't have the outright spiciest

snacks here, but at the end of the day, Thailand had me coming back

for more and more and more.

And maybe that's how spicy snacks are supposed to be.

It's not just about lighting your mouth up.

But we still have two countries to go.

Now we're on to Soul, Korea.

But before our guide arrived, I did some solo heat hunting at a street

food market right outside our hotel. Spicy tukboki.

It's like a rice cake basically.

This is also hot by the looks of it. Cheers.

Oh, a lot of the tukbokis

I've had it prior are a lot more like savory.

Very garlicky, very rich, very salty.

This one's more like spicy sweet, like heavy heavy heavy on the sugar, which

I have no problem with.

I'm a fan of. Yumami is good. The garlic's nice.

The texture of the actual rice cake so much better than what you would

get in the US.

It's so soft and luscious and pillowy and chewy and just bang it.

Dude, this is an addicting bite. Flavor is maximum.

I think it's like a solid 75.

And for spice, I'd give it a solid 6 and 1 half out of 10.

The more I ate it, the hotter it got.

It's not my first pick, but it is a delicious one. Moving on.

Further down, I found some grilled chicken skewers advertising a spicy bomb.

Yeah, that you do.

I'm a little nervous about this one.

They're calling this spicy bomb. It's chicken skewer.

We were just walking. We found this. Cheers.

Oh god, that's hot.

Okay, first bite you get that crispy sort of nice chicken thigh.

It's seasoned pretty well. Cooked nicely. It's not dry. It's moist.

Sweet, garlicky, salty umami.

And then just this churning heat building up in my mouth.

I don't know where the heat is coming from, but it's like a sharp stabbing spicy pain.

It's not like debilitating.

It's verging the edge of not being comfortable.

I do like this one a little more than a tuk pokei.

I'll give it a 7.9. Moving on.

Still recovering from that chicken skewer, we started the next day with the goal

of trying the spiciest

convenience store ramen in the world.

However, we encountered one problem.

It's actually finding the damn thing.

I just keep seeing meat snacks.

I don't know where to find it. I found it. Yes.

Joining us in Korea is our friend Kim. Now, listen.

I know a lot of people would consider incident ramen a meal, but we

heard a little bit of debate some people would call it a snack, so

we might as well count it.

Plus, it's also extremely

spicy here in Korea. >> You're scaring me.

You said I don't think you can handle this.

Should we just dive in? Okay.

>> My throat is burning. >> It's spicy.

The broth has a building heat, but I'm not like dying, though.

Honestly, I thought that those chicken skewers were like three times hotter than this.

For overall enjoyment, I'd give it a nice 6.8 out of 10.

On the spiciness scale, I would give it like a 5 out of 10. Moving on.

I really felt like there was something spicier here in Korea.

When we did a little research, we found a little thing called ambulance topoki.

While it didn't smell that spicy, I was quickly hit directly in the mouth with chili.

Nothing make my w my mouth water.

Despite the heat, I thought it was a super cravable dish.

I love that about spicy Korean food.

Heat pushed, but never surpassing the quality of the flavor.

Overall, I really like this.

An 8 out of 10, but the spicy score, I wouldn't say nuclear,

but a good 7 out of 10. Pretty high.

Asia still shocked me with how different spice was in each country.

That said, on to our next stop, Mexico

City, a place that always delivers

on flavor, but are they really going to be able to get me with their heat?

Joining me again is my good friend Gabby Reneria,

who'll be taking us to the spiciest

places she could find.

Starting with an eskites

filled to the brim with Takis

and habanero hot sauce.

There are these gorgeous

massive clay pots set over charcoal steaming away.

This is some old world. It's so beautiful.

The most beautiful thing is that it's totally fresh.

You have the ski.

It's cooked with aanero

and chile de arol seco like dried chile arol.

It's already spicy like the preparation is already spicy and then they add aanero

spicy chile pikin we call it but aanero

based and this beautiful sauce that makes my mouth water.

So it's a homemade

>> Are you eating this with me or am I by myself here?

>> I'm worried about my the street is later today. >> M spicy. >> That is phenomenal.

Acidity is >> I love that she added more salt.

>> It's a woman after my heart.

When she was putting the salt on, I was like, she knows.

She gets it >> and she can dance. >> Oh Oh.

Hey, she was teaching me a few moves. This is great. Oh my god.

I think Oh, >> Got me. >> Spicy.

This powder is crazy.

You're not making a face.

>> I told you I have a high spice tolerance.

First of all, the flavor of the habanero is so fragrant.

It's seasoned perfectly, too.

What I love about this is it's not just like a fire bomb.

It's also like got the creaminess from the mayo, whatever you know as corn in the US.

This is like 10x that.

This is a different variety of corn that they're cooking fresh and serving like this is unbelievable.

5.5 out of 10 on spicy.

Perfect level of heat.

It stings and it bites and then it goes away pretty quickly.

It's really well balanced.

The flavor, the salt, the acidity.

Overall, easy 8 and a half for me.

Crazy that this is a snack cuz I could eat this all day long.

But we have to move on.

Honestly, looks were deceiving.

It's a crazy dish. An incredible bite.

Not really a challenge on heat for me.

Maybe a more classical

Mexican dish can change that.

>> We're here in a propio, a restaurant with a two very close, amazing young chefs.

So I asked them to prepare like a very classic a chile.

A chile is one of the most amazing

preparations from the north part of the country.

It's going to be shrimp with lime, spicy and amazing chile.

That is the chilis de.

A lot of people will say that this is a whole meal.

It is a snack.

Like normal people in their daily life, they will grab these very fresh

ingredients and put it together, you know, like a snack.

>> I think this is like a sharable snack.

Yeah, you could sit down with this whole plate, but I've always felt like

this is a snack where you sit down with two or three people and

you all nibble at it for a little bit and then you go off and do something.

So, you were saying we should try try this by

>> I think by itself we can start like like that.

I hope he suffers with this.

>> I want to hug you, Alex. >> That's insane. That's so good.

This is the best au chile I've ever had.

>> After we took our first bite, chef came in and asked me to try

it with tostadas and mayo.

>> We clean it up.

>> Oh my god, it's so good.

When the mayonnaise sauce, the juice, the aua chile combines with the mayonnaise creates

its own sauce that lacquers

the entire thing beautifully.

Flavors are so fresh.

At the end of the day, if you're going to make something spicy, fine.

Make it as hot as you want, but it should be balanced.

And this is perfectly balanced.

I'm not trying to kiss your ass.

I mean, this is this is like one of the best auilt I've ever had.

kind of like resonates back and forth between a 3.5 and a four on

heat, but on flavor it's like it'sing 10. >> Do a cry.

>> He gave you a 10.

>> Chefs, thank you so much. Unbelievable.

We could end the video now, but we're not going to. Moving on.

Although I'm left speechless.

It left no earn.

That said, Gabby got a little creative and brought me to a local bartender

friend who literally invented

a spicy taco that's supposedly too spicy for the

>> Okay, Joshua, you're ready to suffer?

This is a spicy for me, for him,

for >> What the is this?

Why are you recording me? What is this?

>> Chile aua cio pickle onion and matcha with chile ar

toasted cinnamon and >> This is amazing.

He's going to cry.

>> It is spicy, but it's like well balanced. It's acidic.

It's got good texture.

The cheese is fatty, but also refreshing.

It's a beautiful taco.

I have zero issues with it. Spice level five. Flavor-wise, nine. >> He never cried.

What am I going to do?

Gabby's not giving up without a fight.

She said the bartender has a little trick up his sleeve.

Making me a margarita laced with chilapine.

I don't know what they're trying to do to me here.

That's That's hotter than this. >> Smells really spicy. >> I'm fine. >> Yeah, that's right.

Gabby got a taste of her own medicine.

You see, that's what you get when you play with fire.

She still has not knocked me out yet, so she resorts to her last snack.

tortilla chips with a gauntlet

of the hottest salsas she could find.

The last one being is surprised which she has not shown me yet.

This looks like I'm supposed to clean my car with this.

They're not even trying to make this look good.

>> Oh god, it's on my lip.

Even though some sauces look scary, none really lit me up, which I think

they were getting a little bit annoyed at.

Frankly, I've never seen someone so determined to hurt me.

But okay, now we move on to the supposed surprise.

Her friend Chef Alejandro

makes an insanely spicy homemade salsa matcha.

Oh my god, look at that.

>> Should I just eat?

Put this whole thing in my mouth.

>> I douse my chip in salsa. I'm not scared.

Gabby did not partake. >> we got it.

>> Oh my god, it's hot.

>> It's like falling in love and then breaking up.

First you get lured in and then you're like, "Oh wow, love couldn't be

any better than this."

And then all of a sudden they break up with you and you're like, "Oh, why

does it hurt so >> I cannot believe you ate that. >> We survived it. Wow. So good.

This is at the top of the pyramid for me.

This is so good.

This is exactly what I've been looking for this whole time.

The whole point of a spicy snack is it should be pushing the levels

of heat while still maintaining

the enjoyability of what it is that you're eating.

If it's so hot you can enjoy it, there's no point.

The level of flavor should surpass

the level of heat.

And the closer you get to that apex, the better off you're going to be.

And this is meeting that. It's crunchy. It's spicy. It's slightly sweet.

You have the the building heat in it.

Seven on heat, 9.8 on flavor. Gabby succeeded.

And all it took was a whole spoonful

of homemade salsa matcha.

And that's just in one city in Mexico.

And after this, I think Gabby has some sort of new determination

to hurt me on our next trip. So that's great.

Really looking forward to that.

We flew the entire circumference

of the earth just to try spicy snacks.

And what we learned was it's not always about melt your face off heat.

Spicy snacks and spicy food is all about balance.

The heat should make you go back for another bite.

The heat should lift up the experience,

not pound it down into the ground, including yourself and possibly your toilet.

But arguably the biggest takeaway is a great spicy snack really does not come from a bag.

It might come from the side of a street. Subscribe. Love you. See you.