Part 2 of The Ultimate Wild Cooking Battle. Next up? Beef roasted underground. Come join us as we compete in an epic bushcraft challenge.

Check out David Willis:
www.instagram.com/willisbushcraft/
www.twitter.com/willisbushcraft/
www.davidwillis.info

Want to be a bread ‘hipster’ like James Currie? Join his Workshop course here: http://bit.ly/HowToBakeBreadWithJamesCurrie

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Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

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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In this scene from BONG APPÉTIT, the team goes foraging with culinary researcher Pascal Baudar for edible plants to use in their health-conscious cannabis feast.

Watch episodes, clips, and other web exclusives of BONG APPÉTIT, here: https://vice.video/BONG-APPETIT-S2

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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.

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Are you ready for a cooking battle like no other? We head out into the wild to learn from David Willis, the bushcraft hero and are challenged to cook underground.

Keep up with David and give him a follow…
www.instagram.com/willisbushcraft/
www.twitter.com/willisbushcraft/
www.davidwillis.info

HUNGRY FOR MORE? Subscribe to SORTEDfood and press the bell button to get notifications each time we post. http://bit.ly/2otgXbf

Ready to live the ultimate food lifestyle?
Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

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.

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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.

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Fancy learning how to smoke meat using simple, everyday kitchen equipment? Sure you do! That’s how we make this delicious duck & plum sauce stir fry.

Get the recipe: http://bit.ly/smokedduckplumsauce

Find out more information about Kenwood products on their website including this KMix Blender: http://bit.ly/2srQXvJ

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With potato skins as the brief, you can cook a world of delicious opportunities. What will contestants Barry, Jamie and Mike make to impress the chefs? WHO WILL WIN today’s ultimate battle?

Get Mike’s recipe: https://sortedfood.com/recipe/14358
Get Jamie’s recipe: https://sortedfood.com/recipe/14360
Get Barry’s recipe: https://sortedfood.com/recipe/14359

HUNGRY FOR MORE? Subscribe to SORTEDfood and press the bell button to get notifications each time we post. http://bit.ly/2otgXbf

Ready to live the ultimate food lifestyle?
Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6