I Tried $1 Street Food Around The World

Getting a good bite to eat just seems to be getting more and more expensive.

But if I just had

$1, what could I get?

In Japan, in Malaysia, in Korea, Vietnam,

China, Thailand, Mexico, India.

So, we're taking to the streets with our $1

in hands, scouring the world to find any bite to eat.

Will we find massive

culinary deals or will we starve ourselves trying?

Our journey begins in Mumbai, India.

And our first stop is not only under a dollar, but also an extremely unique eating experience.

It's fire fire pan.

This is not like a classical pan, but it's a pan that everybody wants to try.

It's going to light your mouth on fire.

But then the pan, the coldness of it is going to help you digest everything.

Showing me around Mumbai's

best $1 street food spots is my good friend Chef Serrange.

I can't even begin to explain how many ingredients were put into this, but I'll try.

First, on a fresh beetle leaf, the vendor adds a nut paste like sesame

paste, pan masala, rose jam, which he rubs all up in there.

That's more finger action than I think I've ever seen in my whole life.

Shaved coconut, sweet masala, shaved nut, another sort of shaved nut, rose petal paste, and tutti frutti.

He then folds it up, adds more shaved coconut. >> Oh, come on.

How many things are we going to add to this?

Did you just put curing salt on that? What is that?

>> Turns out it was more rose.

Anyway, he gave it a light, which is likely edible camper.

And I opened wide. >> That's something. That's something.

Most people who were to see this online, they're like, "Oh, it's going to burn your mouth."

It immediately extinguishes when it goes in your mouth.

So, there's no like heat that you really sense at all.

And it's just super astringent like an unripeer cinnon or grape skins.

It kind of like sucks all the moisture out of your mouth and like cleanses your mouth.

It's very almost minty

like a fresh peppermint and then you have all this sweetness from the rose,

the crunchiness from the coconut.

It does kind of blow your palette out, but not in like a bad way.

Sort of like a cleansing way.

It's like a mouth freshener.

I was scared, but you know, sometimes there's good things on the other side

of fear and I'm glad I crossed the border of fear. I feel good.

I'm ready to go on to the next.

On the way to our next stop, we went down to the beach to

cool off with a sweet treat, a black plum flavored popsicle.

This was made fresh in front of my eyes.

It was delicious and it clocked in at a solid.70.

Now, when you think of a breakfast plate in America, you're probably thinking upwards

of $10, maybe even more.

What if I told you you could get all of this for 70?

We have chalibbe fra sambaro green chilies.

This is what makes the Gujarati community very proud.

We have this very very soft fafra at the bottom which is basically made with chickpea.

They sort of hand push it down to make these long cigars. You crack it.

It has a bit of asapetida

which is like the Indian aino moto

in little little bit of boom. >> You have jalabi. It's sweet. It's fermented. It's chewy.

We've got this papaya pickle and fried chilies. Cheers.

>> In restaurants this is what we call a perfect bite because it has multiple layers.

The crunch, the chewiness,

the little crack from the seeds.

the burst of sugar and then of course all the layering of flavors.

It's spicy, it's sweet, it's a little salty, a little buttery. This is incredible.

Like I get the hype when I go to new places.

There are certain things that like a group of people will hype up, you

know, like, "Oh, this is like the best of the best."

And it never lives up to the hype.

This lives up to the hype.

You have to try this.

All the Gujaratis on

Joshua's channel, raise your hands up.

SUBSCRIBE BUTTON RIGHT THERE. >> YEAH. WOO! PHENOMENAL.

Onward onto our next item in India.

Arguably one of the most popular street snacks in the country. Vapa.

You cannot come to Mumbai and not try vapa.

Mumbai is vada pa.

Vada pao is Mumbai.

And it's vada wow is what I like to call it.

You can have three of these babies in a dollar. Wow.

The guy who was assembling it was moving at lightning pace.

Grabbing the bread, slicing it up, spreading the spreads on there.

Boom, boom, boom, boom, boom.

Adding the fried potato and just hammering them out all day. Cheers.

I have no idea how does McDonald's

work in the city.

You have this right here on the street.

The first thing I notic is just the texture.

The bread is so soft, so fluffy.

It releases the air like the finest tempropedic

pillow as you bite down into it and then it just melts as you chew.

The potatoes soft, seasoned beautifully.

Even just one of these is so filling. Unbelievable value.

I would pay a dollar. I paid $5. I'd be $10.

For $1, you get something that isn't just good, it's cravable.

I'm going to be thinking about this when I go back home.

We are moving on.

That is a wrap on India.

I got to say, I had an unbelievable time here.

I absolutely need to come back.

I was only there for a very short period of time.

And we hit so many other great places like incredible street side pani puri

Bombay sandwiches and I had the greatest dosa I've ever eaten in my entire life at Benet. They were homies.

They watched the channel.

They let me get back in the kitchen, cook with them.

India blew my mind.

I'll be back now.

Although we have a lot of countries coming, we're headed back to our home

country, the USA, to see if we could find anything for a dollar.

And after many hours of research in New York, arguably one of the most

prolific food cities in our country, we were shocked to find out that we

could not find any American foods for $1 or less.

But what about the classic $1 New York slice?

Yeah, that is no longer $1.

Although we did find a samosa for a dollar, but that's not really American food. It was okay.

>> That's why they're a dollar.

And there were other things that we found that were pretty good, but they

were all over a dollar.

So, we leave New York for Bangkok, Thailand. Finally.

This is my first time here, and it's considered one of the greatest street

food cities in the world.

So, not only are my expectations high, but what can we even find for a dollar?

We're here with my man Mark Wis.

Tell us a little bit about this market.

>> Oh, this is a local morning market.

It's called Tmo Market.

People come here to buy basically all the ingredients you could possibly need to

cook any Thai dish.

And there's a lot ready to eat as >> Let's begin.

We didn't even enter the market and our first item caught our eye.

An entire gigantic coconut for exactly a dollar. >> Classic fresh coconut.

It's like pregnant with water.

I'm like blown away with how much there is. >> Back home.

I'm going to go spend like $40 on some like rehydration beverage. This is $1.

And this is literally the most hydrating thing I've ever drank in my life.

>> Yeah, Thai coconuts are some of the best.

>> And it's so sweet. So sweet.

So >> And the other thing I like is that it's completely full of water.

When he pops it open, it actually bursts because of that pressure.

A lot of times when you open up a coconut, at least in the US,

you've got like a half full coconut.

The second you put the straw in, the first sip is the sort of

like slurping sound because there's nothing in there.

I have a lot to enjoy here. This is phenomenal.

As we were leaving for our next spot, I also found out the vendor

will take your coconut back, shave the meat out, and then give it back to you.

An even more insane steel. Now, imagine this.

You're walking down the streets and the amazing smell of pork frying on the

side of the street catches your nose.

Yeah, I'm going there.

Mark recommended we just get $1 worth of pork and he got some sticky

rice for a dollar as well.

If you added vegetables to this, this would be probably

$15 in the US.

And everyone would be like, "That's a good deal." So, that's crazy.

Here, you take a >> Thank you.

And I will eat that together with sticky rice cuz the combination is >> So good. It's fatty. It's rich.

Salt level is perfect.

But the seasoning on it is like unbelievable.

But it's also like very unadulterated pork flavor.

I feel like a lot of the time with pork, you can easily mask the flavor.

whatever they're spicing this with, they're marinating it with is really highlighting the flavor of the pork.

So, it's porky, it's rich, it's meaty, but it just has like this intense

like savory garlickiness that's just like makes you want to eat and eat and eat. >> It's addictive.

>> I got nothing else to say. I love it.

Our next stop, I'll be honest. I was hesitant.

Dozens of tiny baby shrimp laid frozen in time in a crispy disc.

But Mark urged me to try it.

And listen, I've always said, can't knock it till you try it. >> Oh my god. Mhm.

This is way better than I thought it was going to be.

It has this condensed

shrimp flavor because all the shells and the heads are still on.

>> But also at the same time, it's also quite mellow.

Anyone who's had like a strong fermented shrimp dish, it's not like that at all.

It's a very sweet, light, fresh shrimp taste.

I really love that vinegariness

from a sweet chili

>> They call it numjim kai.

It's actually like the classic chicken dipping sauce. It's sweet.

It's a little bit sour.

Not really spicy, but there is some chili in >> This is honestly one of

the best crispy little bites I've ever had.

I could eat a hundred of these.

I probably wouldn't feel good after maybe a hundred, but really, really, really incredible.

Out of all the things we've had so far, I would come to Thailand

just to seek this out. Moving on.

I just spotted this while we were walking and it just looks so good. Chive rice cake.

Oh, >> you can smell the chives down the alley. I love Thailand. I love you.

>> You can say aroy. >> Delicious. Ah. Aoy.

The outside is so unbelievably

crispy on the exterior, but the inside is like a rice custard

and you got little bites of the chive, which honestly isn't very strong.

It's actually very light. Phenomenal. Moving on.

So, at this point, we're pretty happy with what we've gotten, but it got

even crazier as we got deeper into the market.

We got fried chicken with a sweet and spicy sauce, a crunchy, fragrant, balanced

salad of pigkin noodles, Thai crispy pancakes,

one with egg yolk and one with river prawn.

I'm not going to lie, I was pretty shocked

realizing how much you can get for literally a dollar in this city.

My mind felt more deep fried than those crispy shrimp fritter.

But now, it's time for what I'd consider a legendary dessert.

We have coconut griddle cakes. Yes.

So, he pours in rice batter first, waits till that crispifies,

and then he adds on thick coconut cream on the top and then the toppings.

The whole plate is $1.

>> Going down the hatch.

Oh my god, what?

This is ruining me.

This is so good.

>> This is one of my favorite Thai sweet snacks, actually.

And I love how it's crispy and custardy at the same time.

That's that blast of coconut.

I don't know what to compare this to cuz it's so unique.

There's not really much like this.

The outside shell is so wispy,

crispy, thin, crunchy, while the inside, like you said, has that rich, creamy coconut custard.

The sweetness, it's not really coming from sugar.

It's just coming from that natural fragrant coconut.

Even if you don't like coconut, you're probably going to like this.

I wish I had this near me.

I'm so pissed that I don't. Phenomenal. Moving on.

We've been blown away and we've only gone to India and Thailand.

But there's even crazier

to come with many more countries, plus one country I'm extremely excited to return to.

The adventure has just begun. Next up, Japan.

Tokyo and Osaka are not cheap cities, so this was hard.

But fortunately, we had a secret weapon.

our friend AOL, founder of Unnamed Traveler.

He led our world's best noodles video, and like he does for a living,

he found some hidden gems that saved our Japan trip.

Starting in Osaka, this is Kushi Katu.

This is the beef one. It's the OG.

When you eat it inside, there's like a pot of sauce that you share.

We're just going to pour the sauce over the skewer. Fried beef skewer. $1. Cheers.

I like the addition of the sauce.

I think without the sauce, it's really like kind of plain, but the crispiness,

the breading so nice texturally crispy.

It melts in your mouth.

It's not overly breaded.

The beef is very apparent.

It's got a good chew to it.

There's a lot of textural involvement here.

It's beefy in flavor, but all the seasoning comes from the sauce.

The sweetness, that woreser flavor. It's nice. I like this.

This is like classic bar food.

And because they're smaller here, so people just order so many of them and

you share them with friends. >> Yeah, I agree.

This is the type of thing where I would want to sit at a

table with like 500

skewers and just hammer them one after another. Moving on.

Next, they all found us Wagyu

Katsu for exactly $1.

This price is unheard of in America, especially when you see the word wagyu.

But could this be the one that's too good to be true?

>> We have Menchi Katsu. This is sizable.

This has size of my hand.

I have big hands.

I'll let you know that.

>> I did not need this information.

>> You can see my They're big. >> Yeah. Yeah, finally. I agree.

>> I should also mention that this is a Wagu.

This might be the one and only Wagu for a dollar that we're going to have. Let's go in. Cheers.

>> Oh, it's like sweet.

That was >> It's like an aftertaste of sweetness.

>> The crispiness is excellent.

Inside is like fatty. It's rich.

It melts in your mouth.

It's basically like mashed up a baggy beef.

My guess is they're taking trimmings of the fat and loose ends of meat

after they cut it up and they're putting it in this.

So, they're making margin, but they're also charging less for it.

So, you're kind of getting really good value here.

I do wish there was like a bit more seasoning

going on with it. It's so oily.

There's literally oil dripping down my finger.

Is this the best katu you're going to get? No.

This is probably very far from that.

For a dollar though, pretty dang good, but I wouldn't go out of my way for it.

Okay, two spots for Osaka.

We'll count that as a win.

But after roaming for many more hours, it turns out we were starting to

get priced above $2.

And thus, we move on to Tokyo.

We did find some steals in Tokyo like dongo,

rice crackers, these cream filled bears. Pause.

But if I'm being honest, there weren't very many standouts at that price point.

And we were running out of time here because we had to make our

flight to Soul, South Korea.

Here I'm joined by my friend Kim for an insider tour of a market

that's mostly for locals.

Kim, can you tell us a little bit about this market in this

>> This market is Mango Market.

There are really famous market in Soul. It's really authentic. >> That was good.

He said his English is bad.

Your English is very good.

My Korean is non-existent.

Immediately, and when I say immediately, like literally at the front entrance, we found an absurd deal.

These huge twisted donuts where we had two different kinds.

An oldfashioned one and a glutenous rice one.

It's got a stretch to it. Let's dig in.

This is the plain.

It's a wheat dough. Cheers. Very nice.

I like the sugar and crisp on the outside, too. You're right.

It's very much like a traditional doughut.

Maybe even a little chewier.

And by that, I mean better.

Now we have the glutenous rice twist. Woah.

Almost like a fried chicken crunch on the outside.

There's like these little knots and nodules

of like crispy rice flour and then the inside's so so soft.

So fluffy, but also has a chew almost like if you were to take

a donut and mochi and they had a baby.

It's like a similar kind of comparison.

You know, they made love and they had a baby.

They fell in love.

I'm falling in love right now.

It's far far far above the average donut.

Get the rice one.

That's my pick 100%. Moving on.

But then a stall across the way caught my eye.

I have never seen anything like this before.

So let's put it in our mouth.

>> This is in Korea or sometimes we call oden.

And I have a really good memory when I was childhood.

I ate this a lot with my friend and my parents

after the school and after the hot tub.

>> Looks like a hot tub.

>> The red hot tub.

>> Two skewers for $1.

And you get a little cup of broth, too.

This is like a whole >> Wo. It's so perfect.

The broth is a little bit sweet, a little spicy,

salty, peppery, and the fish cake has a great texture, too.

It's like a texture of like tofu skin, but a little bit more tender.

This is like the filet mñan of tofu skin, but obviously fishcake. This is phenomenal.

One of my favorite bites so far, and it's also very satisfying.

I'm feeling full already.

And for a dollar, you get two.

I'm eating 20 of these.

I'm going to get in the whole hot tub.

Now, just before we're about to head off to our next spot, Kim pointed

out something that he felt was very

>> I want to introduce another snack.

I don't know if it's called the street food, but we can get the

ice americano for the $1. >> What?

Where >> the mayo coffee? >> They have a window. That's street food. We're doing it.

We're doing the $1

>> Well, I think we can call it the street >> Yeah, I think this counts. >> Oh, what? >> 2,000.

Is 2,000 a dollar?

>> It's a little over. >> Oh my god. Inflation.

>> I didn't expect that. It was $1.

>> Inflation is occurring too quickly.

Slow down the inflation, please. Exactly. All right.

This doesn't count anymore, but

at least it'll keep me

We're back on track to our final bites in Korea.

Some hefty stuffed croettes.

Both less than a dollar.

The kimchi one was fine, but could the red bean be a >> Sorry.

What is your name? >> Or Vic. >> Vic.

I think you need to try these.

>> That is very good. >> It's actually crazy.

The outside is soft and airy.

The inside is smooth and almost creamy.

And the sweetness in the red bean is perfect.

We're getting up there. We're climbing. We're climbing.

And for a dollar, worth it.

an amazing 24 hours in Korea.

Kim, we're going to miss you.

But we have another special person waiting for us in Hanoi, Vietnam,

and it is Sunny from Best Ever Food Review Show.

The vendor he was waiting with was hustling.

Our first stop, we're at Soy, and this is soy.

It's a sticky rice dish.

A little over a dollar if you get the fried egg.

So, if you don't get the fried egg, it's basically $1.

>> With this dish, soy is the base.

And then you could add a number of different

>> Pork floss, fried egg, pork patty, boiled peanuts, mung bean paste.

They take the bean and they mash it.

They basically compress it and then for the soy they're shaving mung bean.

>> It's more like a mung brick.

>> Yeah, it's a brick of mung bean. >> Wow.

The rice is so perfectly cooked. It's crazy.

It's so perfectly chewy and al dente and all the toppings go so well with it.

>> What's unique about this, I guess, from an American perspective is that this is breakfast here.

You're going to find this before noon all over the streets of Hanoi.

>> It makes sense as a breakfast, too.

You've got protein, you got carbohydrates,

you got healthy fats.

You're going to feel good after you eat this bowl of rice. This is phenomenal.

I really like this one a lot.

There have been certain places that we've gone to where a dollar is more

of like a little bit of a snack like in Japan, right?

For a dollar, you get like a stick of meat.

But this I'm going to be fueled until at least like noon.

So, the dollar stretches

very far in Vietnam so far.

Moving on, we're seeing common thread here.

Okay, we were on the way to our next spot and what do we see?

Well, we saw a bunch of other cool things like spotted fried bananas, which

were whole ripe bananas smashed, battered, double fried, served hot.

I mean, these were fantastic.

60 cents an order. I mean, ridiculous.

But what about Bonme

for under a dollar?

Could it actually be good at the low low price of 80ent in America?

What $15 maybe even $20?

It has beef jerky in it.

It has fried potato and it has nem.

Nem is fermented pork.

And in fact, it's never been cooked but it kind of fermentss and cures

so you know it won't kill you.

The end result is something that is very sweet and sour.

I'm curious what you notice as being very different from bun meat in the

US because for me when I look at the bread they are very solid,

thick, doughy, but here it's just pure crispiness.

It's perfect for holding all these ingredients and it kind of wraps around the ingredients perfectly. >> Yeah.

It's also very airy.

It's almost like it's just going to float away.

>> The Vietnamese really love sweet food.

>> What's really sweet is this right here.

This is the beef jerky.

If you try this alone, you'll taste really where that sweetness is coming from. >> Oh wow.

It's literally like candied beef jerky.

You don't even really taste the beef.

It is so almost blindingly sweet.

>> You could give this out on Halloween in Vietnam and kids would be very happy.

>> So that aside though, love the texture of the nem.

They're still a little crispy in mine and they have this great just like bouncy shoe.

There are many boni in Vietnam that are a little over a dollar.

I had one yesterday and I actually do like this one just slightly more.

Even though the sweetness is a bit much for me, the potato does help diffuse that sweetness. Moving on.

Hanoi feels too good to be true, but off in the distance I smelled something, something smoky.

Could something be on fire?

Or could it be delicious charcoal grilled pork? We got skewers.

This is a pork skewer.

It's grilled over charcoal. beautifully.

Nice little charred bits on it.

I love their setup.

I saw it yesterday and I wanted to try it real bad.

>> We can edit around that.

I BELIEVE >> 40 cents a skewer.

So, you can have two for 80.

It's kind of a deal.

You can also have this in a boni bread for about a dollar, which is pretty badass. Oh, that's good. >> I love that.

>> Anytime you're in Hanoi, follow the smoke.

Something good is going to be at that smoke.

People all over the streets here, they're grilling up. They're using charcoal. They're making meat.

And on top, you might notice inside the flavors, there's whole spices

and there's sugar and fish sauce inside.

So, it makes it super umami and a little bit sweet.

It's kind of a theme throughout the day, whether it's something for dessert or not.

They put a lot of sugar into a lot of the different meats here in Vietnam.

The sugar grants it a little extra char because the sugar generally heats up much more quickly.

It caramelizes and then it burns a little bit.

And a lot of people, they think, "Oh, well, burned food is not good." No, no, no.

That nice char, that burnt sugar is helping carry over some of that smoke

from the charcoal into this meat.

A delicious pork skewer.

You can eat many of them.

Haven't been up on me. Many options.

On to the next item.

Vietnam's dollar street food hit every box from breakfast to onthe-go skewers to sandwiches.

But can they hit it with dessert?

Apparently, these little fried bean donuts are so popular and cheap, just 20 cents each.

Many vendors are copying

the OG inventors, even setting up in front of the original shop.

You know, there's a certain level of disrespect I respect.

This is almost too much disrespect.

That said, we went to the OG's.

It was the perfect final bite in Vietnam.

That rounds it out.

Sunny, thank you so much.

Wouldn't have been able to do this without you. We love you. THANK YOU, VIETNAM. WE'RE MOVING ON.

I wish I had more time in Vietnam, but I'm even more excited to

see what the final three countries have in store.

So, we're moving on to Malaysia,

home to one of the most unique

food cultures in the world.

It almost feels like multiple countries mixed into one.

So, our guy Jarvis from Best Food Malaysia

started us off with a dish that looks so simple,

I was shocked to look up and see a Michelin bib gourmand sign.

The chefs pour a lightly sweetened batter made of rice flour, egg, coconut milk

into a clay pot over charcoal.

They're essentially just moving these around at an absurd pace so that they all

cook evenly and come out on time.

It checks our price point, but does it pass the taste test? Oh my god.

I mean, it's like the most tender crepe pancake texture.

So fluffy, so tender, it melts in your mouth and the outside edges are

like a lacy crispy crust.

I mean, it's like the filet minan of a thin pancake in a way.

It's slightly sweet, super balanced.

A little bit of saltiness in there, too.

What I love about it is this light, fragrant, just coconuty flavor. This is great.

We also tried an egg version, also under a dollar.

This is like a perfect little breakfast taco. Oh. Oh, it's dripping.

That's a good sign. M. This is nice.

It's more How is that even possible?

We could be on a roof and there would be a moped flying by.

This one is nice if you want to have like a heartier breakfast.

But both are excellent. Absolutely incredible. Moving on.

Flashback to shaved ice on the beach in India.

Can this icy Malaysian treat with coconut milk and noodles actually compete? Shockingly, pretty good.

Although I know what locals might say, "Oh, you got to have the vermicelli."

I was not a huge fan of the texture, but everything else was delicious.

Not quite as good as the famous Michelin bib gourmand rated nona sweets.

The best was the glutenous rice dyed blue with pea flowers topped with sweetened coconut.

I can eat about 50 of these, but I really want to focus on the next dish.

I have never seen anything like it.

So, this is puayong

where it's very local

food from our Indian community where it's a rice flour come with some coconut

and then two kinds of brown sugar and then mix up everything.

And for this one, the rice flour, it's pan flavor.

>> It's why it's green. It's incredible.

I mean, they make this like rice flour dough that they put into a

press and they push it.

I even got a chance to try it and it was a lot harder than it looked.

I thought, "Oh, I can do this easy."

Well, I tried and I failed.

And then I failed again.

And then I failed again.

And then I GOT ONE. >> YEAH. YEAH. >> I got one.

>> And then they threw it away and started over.

But here it is. Cheers. >> I love that.

The aroma is insane.

I want a little more. M.

You guys love coconut? >> I get it. Me, too. Wow.

Every bite is a little different.

It's like hitting every taste receptor.

You're getting a little bit of salty from the darker brown sugar, sweetness from

the light brown sugar, and then just such a great fragrance from the coconut.

And you can kind of choose your own adventure.

How many calories is this? All five.

It's like one of those things that tastes familiar, but you're not going to

get anything like this anywhere but here.

Before we left, we had to try these 50 cent noodles.

They were stir-fried in a massive walk.

Shockingly amazing flavor for the value.

Next up, a city that every time I visit feels like seeing a close

friend you haven't seen in a while. Mexico City.

Last time I was here, I ate over 40 tacos in 24 hours.

And let me tell you something, I didn't have a single bad bite.

Talk about not missing.

Yeah, Mexico City, they don't miss.

Now, while $1 Street Food is a bit different, I'm feeling Mexico City will

impress, especially since we're back with Gabby,

the greatest food tour guide in the city, but also a close friend of mine.

And like magic, the first bite literally came right directly to me, which let's

do more of that.

>> God, I love Mexico City. There's food everywhere.

I can't stop eating.

They just keep bringing it to me.

Gabby's off grabbing something.

I should be clear.

It's $120 for three churros.

She's just walking around in this random

flower market just selling churros. >> Delicioso.

Oh my god, dude.

This is actually insane.

They're so perfectly crisp.

The inside is so moist. It's not overcooked.

The inside's almost custardy, which is hallmark of a great churro.

But also, the seasoning on the dough is proper. They've got sweetness.

They've got a little saltiness to amplify the flavor.

There's no acid oil flavors.

It melts in your mouth.

It's not too chewy. It's sweet.

The only thing that would make this better is if they were hot.

And honestly, I'm not even missing it. This is crazy.

And it's on the go.

That's an easy win.

On to the next.

Later that night, we grabbed some very classic gizad.

More specifically, stewed meat tacos. God damn it.

He's literally throwing the food in the air and catching with the tortilla.

He's like, "These tacos were only 65ents each."

And they're not skimpy, okay?

They're filled to the brim.

Now, the next one was a bit of an accidental find.

The biggest pastries I've ever seen in my life for only 92 cents each.

And listen, a lot of people don't know this, but Mexico's bread and pastry

game is on another level.

>> The size of my face.

>> They were all tasty, but they weren't my favorite of the trip.

What a nice little sweet treat.

But let's talk about the stars of the show.

First, a Mexico City classic, Al Pastor Tacos.

Only Gabby could find one worth eating that's this

>> 16 pesos per taco.

A very classic pastor. And enough meat.

Like the amount of of meat is amazing for 16 pesos. >> It's insane value. Tortillas this thick.

meat mountain above that.

Should we just go in? >> it's amazing taco.

>> You're really hitting it with the bangers today.

It's perfectly seasoned, beautifully fatty.

I hate when you get an alpas store and it's dry. This is not. It's unbelievably moist. It's flavorful throughout.

It's seasoned perfectly with salt, very, very flavorful.

And that fresh pineapple is perfectly ripe, perfectly sweet, great texture.

I could easily eat a hundred of these, no problem. And guess what?

It'd be a h 100red bucks.

I mean, that's a good deal.

This is a beautiful example

of $1 street food.

Moving on, we are at Laar Rosa Dioro,

the golden >> So, this is a very classic taco place.

Was born in 1957

and it's very deep into the

neighborhood, which is a very old working class.

We're here because of my friend George.

He's a food storyteller of Mexico City.

We just wanted you to have very classic sodo

with one of the most spicy

salsas in the city. >> They look beautiful.

They're small, but yet they're full of meat, which I love.

Everywhere we've gone, they're very generous about the meat.

Even if it's sub $1 and it's spicy. What is spicy?

>> I can see why it's been standing so long since 1957.

I mean, it is absolutely perfect.

It's got the perfect mix of different kinds of textures.

You have fatty, a little tender, a little chewy. It's meaty. It's anxious.

One of the most flavorful

meaty tacos we've had today.

Absolutely no distracting flavors.

Just beautiful beefy flavor.

Tortillas are like soaked in beef fat. Chewy and delicious. It's a phenomenal.

It's a noses taco.

You serve this in America, you're going to get like a Michelin bib gourmand.

We saved the best for last.

Hundreds of hours of traveling and eating the greatest $1 street food in the world.

We're ending things in one of the largest

countries in the world, China.

I have no idea what's in store, but something in my heart is telling

me this might be the best stop we have.

So, we're starting in Shanghai.

Rachel, one of the most well-known and prolific food writers in Shanghai,

is taking us for Jean Bing, a massive egg and topping filled crepe, which

usually has a crunchy wonton type shell in there.

I've actually had this a few times and each time it's blown my mind.

But will it be even better in China?

This is the most basic version.

It totals out to about

Still in the dollar threshold.

>> Jenbanging is typically from the north originally,

but you can find Jenping all over China.

So they put two kinds of sauces in this one.

One is like a teny jang, which is made by like fermented bean paste,

and a spicy sauce.

>> It's not too spicy at all.

It's actually a really nice sort of building warmth to it.

you had pointed out earlier, they're like, "Oh, well, they have this more expensive

one with all this stuff and all these toppings."

And I'm sure it's good, but I think what I love about this is

how good it is at being simple, and it delivers on exactly what it

should be in the sense of it hits everything you want.

You got a multitude of textures.

You have incredible flavor.

It's kind of all you need to kick off your morning. I love it.

China is starting off strong.

Next up, scallion pancakes made in a style I've never seen before.

Fried and then baked right in this little street cart.

It's crispy, flaky, fatty.

Easily the best scallion pancake I've ever had.

But now we leave Shanghai for Changdu,

home of what we call Sichuan style food.

And our guide Harry, a local food writer, is starting us off with breakfast.

But not just any breakfast,

a Sichuan pepperc corn laced breakfast called Guoqui.

We have two different ones, right?

This one is the baked version, just baked.

What's inside of it?

A simple brown sugar filling.

The second version, they stuff it with pork or beef.

They roll it up super super tight, roll it out, and then they pan

fry it, shallow fry it till crispy, and then finish it in an oven underneath. Yeah, correct.

>> Which one should we start with?

Maybe the sweet one.

>> The pork one because you're my favorite the punch. >> That is unbelievable.

I'm tasting fresh pepperc corn.

That's the first flavor you get.

It's almost like citrusy,

lemony, and then you taste that flavorful meaty pork.

>> That's the mark of the flavor.

If you cannot taste very fresh pepperc corn, it means it's no good.

>> But what I love about the inside is like more tender than a croissant

yet it has the layers of a croissant.

The outside is like super crispy, crunchy, almost like a really really thin thin cracker.

And then on the inside, it like melts in your mouth. It's fragrant.

It is kind of better than the scallion pancake we had, if I'm being flat out honest.

Should we jump to the brown sugar? Oh my god. Completely different.

This one's more like a bread.

The density of this is almost like the texture of like a steamed bun,

but the brown sugar itself, it's not like any normal brown sugar that you

might be used to.

The brown sugar isn't just crunchy granules.

It's been liquefied in the baking process.

So, it's like literally flowing throughout this.

So, as you take a bite, you have a liquid state, essentially brown sugar syrup.

This is like very molassesy,

very rich, very dark, super flavorful.

It almost has like a little bit of an umami from it. Unbelievable.

One of my favorite bites on the trip so far. Onto the next.

So, we're walking down the street to our next location. We found this.

Typically, with a buffet, you pay one fee and then you eat as much

as you can until you leave.

This buffet, your entry- level fee, $2. Two.

I wish that that fit our $1 rule because we would beat out every other place. Anyway, pretty incredible.

That just goes to show how far the dollar stretches

here in Changdu, China. Onto the next. But hang on.

I did find out that if you are under the age of four, like

my son, or over the age of 85,

this buffet is half price.

So, it does become all you can eat for $1.

That really boggles my mind.

I can't think of anywhere on Earth that has this kind of value.

Certainly not back home for me.

Now, our final stop is unlike

anything I've ever seen in my entire life.

I don't just mean the food.

I mean the situation,

the environment, how we found the food.

This isn't a restaurant.

This isn't something you're going to find on Yelp.

This is a random

security guard outside of a normal old apartment complex

making some of the greatest

noodle and dumpling dishes I've ever had.

And this is probably only one example of maybe hundreds or thousands across the country of China.

It blows my mind.

You started with dumplings.

Rich, crisp, seasoned perfectly. Next up, chaosu.

Similar to the dumplings, but much lighter, floating in a super fragrant

spicy sichuan peppercorn scented broth.

And finally, the beef noodles.

Unbelievably tender, fatty beef.

Again, perfectly seasoned, a little spicy, and just unbelievably fragrant.

I understand that this item is just slightly over a dollar, but the story

of this place blew my mind.

This place is a perfect example of what this video is all about.

Sometimes the greatest food in the world is in the most unexpected places.

So, I want to give a little peer behind the curtain for who made this possible.

I want to say thank you to a travel expert, legend.

He was the one who guided us around the world to find these places

in random remote parts of Asia.

This is not an easy task.

>> I appreciate it, man.

It was such a wonderful experience and I and I encourage you to do

the same as much as you can.

Respect the people that host you when you travel and you're going to learn

and experience amazing amazing things.

>> So, he does this type of stuff privately for people and we were lucky

enough to have him help us do this entire thing.

He also wants other people to experience this.

So, this is something you care about.

He's made guides that are similar to what we've done today that you can go and follow.

You can go and find if you want to find them.

Links in the description for that.

But, I have one last thing to say.

We flew around the entire circumference of the Earth to film this one video.

I'd be lying if I said this was easy.

Having to leave family at a time of need, sleepless nights on the road

for weeks on end, rushing and barely making planes,

trains, taxis, and yet bringing this trip to a close was not easy.

Yes, the food was world class, but this told a much greater story to me.

It wasn't the insane value of the food we ate that blew me away.

It was the hospitality we received.

I had my own nerves and concerns about seeing this many random people I've

never met in places I've never been.

And they accepted us with open arms.

Every single person, whether they were on camera or not, sat down with us,

ate with us, and it reminded me that everyone

across the world, no matter how different the cultures happen to be, are human

beings that are just like us. They work hard.

They search to find something delicious to eat and maybe cook a little bit, too.

We walked away with something I would call