What are we coming up on here?

This is Tejino with Niaz, style of Guadalajara.

Oh, shit.

This is different.

It's a very like central Mexico thing with Tejua.

You'll find in Nayadiz, in Halisco.

So I went on a little journey recently to find some of my favorite fermented drinks of Mexico right here on the streets of L.A.

So we just, we're over here on the streets of L.A.

So we just, we're over here on Rose Mead, I think the 19,

and the Whittier Narrows Recreational Area,

and we just tried some ticino from a stand on the side of the road.

There's a bunch of little stands, you know, not a lot of food options.

I always, it's kind of very hit and miss here. You never know what you're going to see, but there's just a tradition of stands in this area. There are spots like this all over Los Angeles,

where you'll meet roadside vendors who stay busy making drinks that some of their families

have been making and serving from the same spot for decades. What did you think about what we had from Senor Juan Lopez just now from Peña Nayadik, he said he was from. It was very clean, it was like really nice, it was like nice effervescence. But it did taste a lot more piloncier than I did the maize there. But it drank really nice. It was refreshing. Yeah. So I'm curious to see how this one is, this next one from Guadalajara. Okay, let's try the Estilo, Guadalajara. We'll be right back. Okay, so that's L.A. Times food editor Daniel Hernandez, and he was with Bryant Orozco, who's a big name in

LA's bar scene.

We just tried tejinos, tequila, no-se-que-que-que-tequilero and snack bar.

Okay, let me just turn on the engine.

And your assessment, Brian.

All right.

That one, so interesting, they didn't put... The two went out and tasted a lot of tepache tehuino and pulke.

They're these old-school Mexican drinks long looked down upon by polite Mexican society

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