Gastronomic Traditions: MUNCHIES Guide to Mexico (Part 4)

Author channel Munchies   11 мес. назад
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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

Elizabeth Olsen Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

Elizabeth Olsen visits the Bon Appétit test kitchen to make vegetable tempura with Carla. Can she follow along using verbal instructions only? Elizabeth Olsen stars in Facebook Watch series SORRY FOR YOUR LOSS: www.facebook.com/sorryforyourloss Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Elizabeth Olsen Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

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

The Pizza Show: Naples, The Birthplace of Pizza

The Pizza Show has finally made it to Naples, the birthplace of pizza. Our host Frank Pinello embarks on the ultimate Neapolitan pizza journey, visiting some of the most famous pizzerias in the world and hanging out with some of the best pizzaiolos in the business. We visit one of the best cheesemakers in Campania, Caseificio Il Casolare, to see how buffalo mozzarella gets made; check in with our favorite Neapolitan oven builders, the father-son duo of Steffano Ferrara Forni; visit Pepe in Grani, Franco Pepe's pizza palace; make a pizza with master pizzaiolo Gino Sorbillo; and even use Enzo Coccia Queen Margherita's very own oven. This is a pizza lover's dream come true. 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/munchies 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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