“There’s No Way We’re in Minnesota” — Guy Fieri Discovers Authentic Tacos Al Pastor in Richfield

When Guy Fieri’s own Triple D crew tells him they’ve found a real deal Mexican joint in Minnesota, you know he’s got to check it out. And that’s exactly what brought him to Andale Taqueria & Mercado in Richfield, just about 10 minutes from downtown Minneapolis.

“You can’t get this kind of authentic Mexican anywhere in the Twin Cities,” Guy observed upon arrival. “It’s like walking into a little cafe in Mexico.” But Andale is much more than a cafe — when owners Fernando Mellado and Jorge Ronhel opened the doors in 2011, they went for, as Guy put it, “the whole enchilada.”

Half Restaurant, Half Market — All Authentic

What makes Andale unique is its dual identity. One side is a full-blown restaurant with a huge menu, while the other side operates as a complete market featuring a butcher shop and bakery. As the owners explained, they get a lot of people coming in for the restaurant who then explore the market. It’s a concept that delivers authenticity at every turn — similar to the kind of dedication you see when Guy Fieri Eats Pork, Beef AND Veal Ravioli at joints that refuse to cut corners.

The Al Pastor Process — 24 Hours in the Making

The star of this segment was the Tacos Al Pastor, which regulars describe as “like getting street tacos — super fresh with the nice cilantro taste and the crispy onions.” But the magic starts a full day before those tacos hit the plate.

The al pastor sauce begins with pepper, orange juice, lime juice, cumin, black pepper, bay leaves, and Mexican oregano — which delivers what Guy noted as a “nice big super bold flavor.” They add anato seed paste for additional depth, along with garlic, onions, salt, and white vinegar. Everything gets blended together (Guy made sure to protect his “one spiritual gangster shirt” from splatter), and then sliced pork marinates in this mixture for 24 hours.

For the salsa verde, they combine boiled jalapeños, garlic, onions, salt, and avocados, using an immersion blender while slowly pouring in oil to create that perfect emulsion.

Building the Perfect Taco

When it’s time to cook, the flat top gets a little oil, then onions, bacon, and pineapple all cook together with the marinated pork. The tortillas get charred, then doubled up — because at Andale, they don’t skip on the double tortilla. The tacos get finished with cilantro, onions, lime juice, and that house-made avocado salsa.

Guy’s reaction said it all: “There’s no way we’re in Minnesota. No way.” He praised the meat as “perfectly marinated” with “a nice crisp to it,” noted the “right amount of onion,” loved that the tortillas were properly charred, and declared the salsa “outstanding.”

Tips from the Andale Kitchen

For those inspired to attempt al pastor at home, here’s what the segment revealed:

• Use Mexican oregano specifically — it has a bigger, bolder flavor than Mediterranean varieties
• Don’t rush the marinade — that full 24-hour soak is essential
• When making salsa verde, pour the oil slowly while blending
• Cook your pineapple, onions, and bacon together with the meat for integrated flavor
• Always char your tortillas

This is the kind of authentic find that makes Triple D special — much like when Guy Gets Goosebumps Eating a House-Made Hot Dog, it’s about discovering places that do things the right way.

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