The World Capital of Cecina Tacos - Ultimate Taco Tour of Mexico

12 Views · Published on Tue, 30 April 2019 · BANQUET & GOURMET

Francisco Gómez heads to Yecapixtla, the “Cecina World Capital,” to eat his fill of cecina, thinly sliced strips of meat that gets sun-dried on roofs throughout Morelos. Francisco also learns how to make an excellent michelada, the perfect accompaniment to a cecina taco, made with beer, lime juice, salt, and a chili-coated rim. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/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

Related Videos

The Best Bagels In Los Angeles | Best Of The Best

The Best Bagels In Los Angeles | Best Of The Best

3 months ago
25,469

Los Angeles does have great bagels, and we're here to prove it. Sydney Kramer visited three of LA's favorite bagel shops and determines which one is the best between Yeastie Boys, Courage Bagels, and Brooklyn Bagel Bakery. For more, visit: https://www.instagram.com/yeastieboysbagels/?hl=en...

What It's Like Inside LA's Most Bizarre Restaurant

What It's Like Inside LA's Most Bizarre Restaurant

2 months ago
39,121

Barton G serves notoriously showy food, like mac 'n' cheese in a mousetrap, steaks with giant knives, and over-the-top martini glasses filled with ice cream. Joe and Sydney head to the LA location to see if the food is actually good or if it's all a bunch of hoopla for the 'gram. MORE GIANT FOOD...

The Master of Lechón in the South Bronx - Street Food Icons

The Master of Lechón in the South Bronx - Street Food Icons

2 months ago
3,820

Angel “Piraña” Jimenez has been serving his legendary Puerto Rican lechón, or roasted suckling pig, to the South Bronx for 20 years. He uses a traditional machete to cut his adobo-seasoned pork, before serving it with a roasted banana, pigeon pea rice, and garlic mojito sauce. Angel also makes Puerto Rican...

How The Most Expensive Ham In LA Tastes

How The Most Expensive Ham In LA Tastes

2 months ago
2,350

Viale dei Romani is the only restaurant in LA to serve this pricey five-year-aged Iberico ham. One small leg can cost upwards of $1,000. We went to the restaurant to see how it’s served, find out what makes it so expensive, and learn why nobody else is serving it. MORE EXPENSIVE EATS CONTENT: Inside Europe's...

How To Make a Crawfish Boil with Issac Toups

How To Make a Crawfish Boil with Issac Toups

2 months ago
3,690

Louisiana chef Isaac Toups stopped by the MUNCHIES Test Kitchen to show us how to cook and properly eat a Cajun crawfish boil. From releasing a crawfish into the wild to playing knife games, Isaac embodies his Cajun roots and passion for rustic, down-home cooking. If you’re looking to feed a hungry crowd and...

Al Roker Tries to Keep Up with a Professional Chef | Back-to-Back...

Al Roker Tries to Keep Up with a Professional Chef | Back-to-Back...

3 months ago
247,591

Al Roker visits the Bon Appétit Test Kitchen to make Steak au Poivre with Carla. Can he follow along using verbal instructions only? Check out the recipe here: https://www.bonappetit.com/recipe/steak-au-poivre (Note: when you flambé the cognac for this steak au poivre recipe, make sure your pan is really...

How War Changed Korean Food Forever with Maangchi & Japanese...

How War Changed Korean Food Forever with Maangchi & Japanese...

2 months ago
2,597

In this series, Michelle Zauner, an author and the singer of Japanese Breakfast, explores the results of migration on cuisine, and the personal experiences and community that are tied into the merging of food cultures. As cooks try to replicate familiar dishes in foreign homes, they rely on what’s around them. But...

Slow-Roasted Pork Tacos in Mexico - All The Tacos

Slow-Roasted Pork Tacos in Mexico - All The Tacos

3 months ago
2,961

Francisco Gómez heads to Yucatan to learn the secrets of cochinita, a pork dish made by slow-roasting the Mexican Creole hairless pig in an underground oven. While exploring the Mayan villages where the pig is celebrated, Francisco meets with revolutionary local chefs, partakes in the pig’s head dance,...

The Best Grilled Cheese In NYC | Best Of The Best

The Best Grilled Cheese In NYC | Best Of The Best

2 months ago
18,512

INSIDER’s Herrine Ro and Emily Christian interview New Yorkers about where their favorite grilled cheeses are and visit four of the places that were mentioned. They visit Murray’s Cheese, Clinton Hall, Beecher’s Handmade Cheese, and Melt Shop to see how each restaurant makes their classic grilled...

Comments
 

You have
500
characters left.
  •  
  •