Teotihuacán, the City of Gods - MUNCHIES Guide to Mexico (Part 3)

Author channel Munchies   11 мес. назад
90,869 views

1,248 Like   46 Dislike

Gastronomic Traditions: MUNCHIES Guide to Mexico (Part 4)

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

Mole, Mezcal, and Big Mexican Yells: Chef's Night Out with Carnitas Uruapan

A night out in Chicago's Pilsen neighborhood, fueled by mezcal and mole. WATCH NEXT: Chef's Night Out in Chicago with Honey Butter Fried Chicken - http://bit.ly/2oAZtIR 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

BBQ Road Trip: Tennessee

In the second leg of our BBQ Road Trip - brought to you by Jack Daniel's - host Tom Wright travels across the Atlantic to Tennessee, the heartland of barbecue. Tom gluts himself in the impressive barbecue joints littered between Nashville and Memphis, and along the way, learns that the finest food often comes out of the most unexpected places. Meeting some good ol' boys and gals, Tom marinates in a world of cooking techniques, dying artistry, and secret recipes. 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/vicevideos

The High Fat Diet of an Ultra Runner

Running continuously for over 100 miles in mountain terrain takes a different kind of athlete—and a different kind of diet. Through years of training as an ultra runner, Timothy Olson has taught his body to become "fat-adapted," using fat from animals and plants to fuel him through feats that seems superhuman. In this episode of FUEL, we examine how Timothy's food regimen benefits his performance. Watch More Episodes of FUEL: http://bit.ly/1B7uENj 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/vicevideos

How-To: Make Chicken and Sausage Gumbo with Isaac Toups

Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking, while expertly formulating his savory stew. WATCH NEXT: How-To: Make Danish Open-faced Sandwiches- http://bit.ly/2q5BzDK 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

Teotihuacán, the City of Gods, is one of the most important tourist attractions in Mexico, as it retains its enormous pyramids and much of its pre-Hispanic traditions, including food.

This ancestral place is home of pulque, a mythical drink that comes from agave. We went with a master pulquero to know the process of preparation of pulque and barbacoa. We also went with Oscar Chapa, chef of the restaurant Gran Teocalli and cooked some esquites with escamoles and chinicuiles "a la barbacoa".

To continue the tour, we tried the pre-Hispanic mixiote in El Portón, in the municipality of San Martin de las Pirámides, and as an obligatory experience we went to a temazcal in the Hotel Casa de Barro.

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: