Gastronomic Traditions: MUNCHIES Guide to Mexico (Part 4)

Author channel Munchies   1 год. назад
74,470 views

1,106 Like   23 Dislike

MUNCHIES Presents: A Culinary Trip to Seoul with Parachute

Eat your way through Seoul with Parachute, one of the best restaurants in Chicago. WATCH NEXT: A Night Out in Seoul with Tuk Tuk Noodle Thai: http://bit.ly/29T24W5 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

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

Mexican Deportees and Outsourced Labor

Subscribe to VICE News here: http://bit.ly/Subscribe-to-VICE-News Tijuana, Mexico, is a limbo for deportees from the United States. People keep showing up in the city while U.S. immigration policies get tougher. Between 2002 and 2012, deportations to Mexico more than doubled, from 122,058 to 306,870, according to the Department of Homeland Security. Many were deported for non-violent or relatively minor infractions. In many cases, these deportees are returned to a country where they might have been born but know little about as adults. They might speak little or no Spanish, and are further seen as pariahs for sporting gang tattoos. Opportunities for work in Tijuana remain limited for such deportees, except in a sector that is enjoying a boom period in Mexico, telemarketing. Call centers offer English-speaking deportees a chance to have a steady income in jobs-strapped Mexico. They also get to put their language skills to use. Telemarketers gain a geographically close work-force of English native-speakers, but at Mexican labor costs. VICE News traveled to Tijuana to meet a few of the thousands of deportees who were raised in the United States and are now forming new lives back in Mexico, thanks to their steady jobs at a U.S. call center. Why Activists Don't Trust Mexico's New Antitrust Telecom Laws: http://bit.ly/1nykGMn Watch "Deported Veterans of America" - http://bit.ly/1nyjVCL Check out the VICE News beta for more: http://vicenews.com Follow VICE News here: Facebook: https://www.facebook.com/vicenews Twitter: https://twitter.com/vicenews Tumblr: http://vicenews.tumblr.com/

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

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.

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

Comments for video: