Mexico has one of the richest, most diverse food traditions of any country in the world. From north to south, east to west, you can find an infinite variety of delicious plates on your table.

Even with this in mind, Toluca City—two hours away from Mexico City—is not exactly the first place you think about when you think of Mexico’s food culture, but that’s likely about to change.

Chef Pablo Salas was born in Toluca, and is one of the first chefs to put the city’s gastronomic style on the map, earning his restaurant Amaranta acclaim as one of the top five restaurants in Mexico. We visited Pablo at Amaranta for some of the best high-end versions of Mexican street food that we’ve ever tried. We miss you already, Toluca!

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Whether it is the gigantic, frozen, electric-blue ones you’ll find at your local chain restaurant or a nice fancy one using “infused spirits” at your local cocktail lounge, the margarita is a universally loved drink you can find the world over. Today, Austin Hartman is going to show us how to make the classic, straight-up, no-frills version.

Check out the recipe here: https://munchies.vice.com/en_us/article/8qe94v/tommys-margarita

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How To Make a Paloma With Only Four Ingredients: http://bit.ly/1S2a2fx

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After an entire year of being bullied, Ben finally seeks his revenge in this festive version of our original food based quiz.

Did you see the original episodes from a few years back? Check them out here: https://www.youtube.com/watch?v=-WPFqSn_VUs&list=PLC631616A20CC7256

Also this week:
Crispy nuggets: https://sortedfood.com/recipe/9663
Meringue Wreath: https://sortedfood.com/recipe/10212

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We enlisted Michael Phillips, Director of Training at Blue Bottle Coffee and 2010 World Barista Champion to show us how to master the perfect cappuccino. Who knew so much went into making everyone’s favorite, frothy morning go-to? Now, if we could only find a way to master the art of sipping without getting foam on our noses…

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Big Night In At Home – A great centrepiece dessert for the festive season. it gets a wow long before before taste it. The spiced port syrup and clementine segments, over whipped cream and a crunchy, chewy, meringue.

Get the full recipe here: http://sortedfood.com/meringuewreath

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

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In the latest video offering from Action Bronson, we find the world’s most infamous gourmand reunited with an old high-school friend turned truffle dealer.

Our day begins at Urbani Truffles in Midtown Manhattan, where our guide, Mike Rojas, displays an unprecedented amount of black and white truffles to stoke Mr. Bronson’s excitement for this exquisite tuber. A plan is set, and then we are off to the holiest of the holies: Per Se. It is here that chef de cuisine Eli Kaimeh prepares soft-scrambled Americauna Hen eggs with Castelmagno cheese and shaved white truffles, served to Action and his friend on a gold plate. After this, we could have stopped and went home satisfied, but we pressed onward towards the temple of regional Italian cooking: Babbo.

We were greeted outside by the executive chef, Frank Langello, and quickly escorted to the kitchen so that Frank could get his hands on some of our white truffles. With business out of the way, we perched at the bar to try the braised beef agnolotti with butter and Parmigiano under a blanket of the day’s theme.

Next, we headed to the Upper East Side for dinner at Michael White’s new French restaurant, Vaucluse. This was Action’s first time at Michael’s new place, so we went a little beyond the requisite pasta with butter and truffles and added aged steak and a cheeseburger with black truffles to the tally. All in all, it was a day of eating that few have ever experienced, let alone in a satin Jets jacket.

WATCH NEXT:
Action Bronson’s Hawaiian Getaway: http://bit.ly/1IcoyPG

Also check out the series ‘Fuck, That’s Delicious’ with Action Bronson:
http://bit.ly/1QwpyAZ

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The Paloma is one of the most quintessential tequila cocktails—simple, delicious, and made of four commonly found ingredients. Watch as bartender Sandy Heyaime show us how to perfectly execute this classic cocktail.

Check out the recipe here: https://munchies.vice.com/en_us/article/aeap98/classic-paloma

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We head to Manila, the capital of the Philippines, for this episode of Chef’s Night Out. Justin Sarabia, the chef and owner of Rural Kitchen of Lilliw, Laguna, cooks food influenced by his lola’s (grandmother’s) cooking. Justin and friends head out for the night in Manila, beginning at Nikkei, a restaurant that serves Peruvian-Japanese cuisine, and then on to a speakeasy called Alcohol by Volume, a pregame to the one of the best parts of eating in Manila: street food. After lots of street food enjoyed with beer and gin, Justin heads back to his restaurant to cook sisig, a Filipino favorite made from pig’s face. While the food in this Chef’s Night Out is great, it’s really the ride in Vin Diesel’s Jeepney that sets it apart from the rest.

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Abdullah is back! In this episode, he travels to the hippie mecca of Northern California to check out the OM Collective—an all-women grow and the makers of OM Edibles cannabis-infused topicals, tinctures, and edibles. Owner Maya Elisabeth shows Abdullah how to make a few varieties of cannabis olive oils infused with garlic and ginger to use in an upcoming feast with their friends from The Cookie Fam. In a beautiful setting overlooking the San Francisco Bay, Chef Tim Milojevich prepares a mouth-watering meal of Peruvian ceviche, hearts-of-palm salad, sea bass baked in banana leaves, and prime rib with chimichurri sauce, all prepared with Maya’s infused olive oils. Don’t judge Abdullah … We bet you wouldn’t be able to keep your clothes on after this meal, either.

WATCH NEXT: Bong Appetit: How To Wake & Bake Like A 19th Century Poet: http://bit.ly/1MfGvYJ

Click here to check out more from the Bong Appetit series: http://bit.ly/1ZaKE9r

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