Gastronomic Traditions: MUNCHIES Guide to Mexico (Part 4)

Author channel Munchies   8 мес. назад
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The Art of Mayan Cuisine in the Yucatán: Cook It Raw (Part 1)

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Cook It Raw, founded by Alessandro Porcelli, is an annual gathering of chefs who explore the world's many culinary traditions through creativity and collaboration. The Cook It Raw team travels to the Yucatán to learn more about the art of ancient Mayan cooking, a cuisine using local ingredients and simple techniques that have survived and evolved for thousands of years. Watch Part 2 now! https://munchies.vice.com/videos/milpa-farming-in-the-yucatan-cook-it-raw-part-2/ Check out the MUNCHIES Guide to Oaxaca: http://bit.ly/1pa8cKd More on Cook It Raw: http://www.cookitraw.org/ Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice

Exploring Mexico's La Marquesa National Park: MUNCHIES Guide to Mexico (Part 1)

La Marquesa is the ideal natural attraction place for outdoor activities: horseback riding, go-carting, fishing and, of course, eating. We visited La Marquesa In the middle of the mountain range that divides Mexico City from Toluca. There, our host, Jorge Garcia, tried the traditional corn atole inside Pati's Cabin; learned to fish in the sports club Tepehuisco, and ate a rich and fresh toluqueña trout. For dinner, we savored the delicious food of La Escondida, also known as the strangest place we have met in a long time. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideo

From Sea to Table: The MUNCHIES Guide to Norway (Part 1)

The journey starts in Oslo where we meet our host Halaigh Whelan-McManus at Maaemo, the three-star Michelin restaurant where he works as a souschef. After talking to his boss about the wonders of Norway’s nature and culinary potential – and having a chat with locals about what Norwegians really like to eat (yes, you guessed it, frozen pizzas), Halaigh heads to the west coast to go diving for some of the world’s most sought-after scallops. After eating raw, live scallop on the boat, the fishermen invite Halaigh back for a home-cooked feast with scallop gratin , bacon-wrapped scallops and plenty of cold beer. Further down the south-coast, in Stavanger, we get a sample of what happens when these scallops get into the hands of a sushi master. At sushi restaurant Sabi Omakase, head chef Roger Asakil gives Halaigh a lesson in how to cut fish, before treating him to sushi made with a local twist, including smoked reindeer heart. WATCH NEXT: Philadelphia, Pizzalyvania - an all new episode of The Pizza Show - http://bit.ly/2fIzEBd Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideo

The Best Place for Food In Mexico: MUNCHIES Guide to Oaxaca (Part 1)

Subscribe to Munchies here: http://www.youtube.com/user/munchies?sub_confirmation=1 In the first episode of Munchies Guide to Oaxaca, host Daniel Hernandez dives right into the belly of Oaxacan food by starting his visit at the Mercado 20 de Noviembre, one of the old-school markets in the historic center of Oaxaca City. Here, he samples local fare like tejate, chilacayote, tasajo, andchapulines, Oaxaca's famous toasted grasshoppers. Since everyone needs a recharge, Daniel then visits a classic Oaxaca City cantina called El Chato, and has the house special, a Mexican lager in a salted, lime-crusted glass. Later that night, he dines with chef Alejandro Ruiz, at the temple of contemporary Oaxaca cuisine, Casa Oaxaca. Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice

Visiting the State Capitol of Mexico: MUNCHIES Guide to Mexico (Part 2)

Toluca is the capital of the State of Mexico, it is the house of chorizo, garañona and Amaranta; a restaurant that plate by plate is transforming and improving the idea of mexiquense cuisine. In this episode Jorge Garcia accompanies Pablo Salas, chef of Amaranta for a trip full of chorizo, chicharron, mosquitoes (alcoholic drink) , gorditas, frogs, brains and moronga. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideo

A conurbated area is a space where two or more urban areas converge to become one. There is probably no more complex, chaotic and entangled conurbated area in the world such as that of Mexico City and the municipalities of the State of Mexico.

In this episode, we enter some of the most distant metropolitan spaces in the center of Mexico City to discover what years of border conglomeration has brought to the country's gastronomic scene.

We will discover the large amaranth fields between Chalco and Tláhuac, we will taste the extraordinary huge appetizers of Ciudad Neza and discover how the new Mexico City National Airport can finish with some of the oldest gastronomic traditions of Texcoco.

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