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In Episode 4 of MUNCHIES Guide to Oaxaca, host Daniel Hernández heads to Juchitán, Oaxaca, on the Isthmus region of southeastern Mexico. People speak the Zapotec language in Juchitán and enjoy foods—such as iguana, armadillo, and turtle eggs—that are unique to the region. These dishes are prized as customs that locals say go back to before the arrival of the Europeans, even though they involve federally protected species in Mexico. Daniel’s guide in Juchitán is Palo, a skilled local cook and muxe (pronounced MOO-sheh). Muxes are a special social group considered a “third gender” in Oaxaca’s isthmus.

Watch from the start on MUNCHIES.com: http://munchies.vice.com/videos/munchies-guide-to-oaxaca-part-one/

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Check out the 5-star recipe for [Raspberry Cheesecake Stuffed French Toast at 0http://allrecipes.com/Recipe/Raspberry-Cheesecake-Stuffed-French-Toast/Detail.aspx.

In this video, you’ll see how to make a special French toast stuffed raspberry puree and cream cheese. Battered and browned in a skillet, it’s an extra-special brunch treat, created by bed-and-breakfast owner and Allrecipes member, LADYHEN76. The recipe’s also featured in the inn’s cookbook.

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Chef Lee Tiernan shows us how to make everyone’s favorite bar snack: confit pig jowl crusted with dried shrimp that’s topped with a Brussels sprout and radish salad. No seriously, it should be your favorite new drinking food, because it is so effin’ good. The recipe might seem a little daunting, but with a well-planned grocery list, you will impressing the hell out of your guests at you next get-together.

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Gordon walks your through a great technique for cutting peppers. He also shows you how to identify the perfect pepper.

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This is a fancy dish you would normally only associate with being served in restaurants – but when you look a bit closer, there’s only a few ingredients and it’s really easy!

We also add an optional (but delicious) rum cream to cool it all on down.

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Welcome to San José del Pacífico, a little village high in the southern mountains of Oaxaca, Mexico. San José is called “of the Pacific” because even though it is 70 miles from the coast and more than 7,500 feet above sea level, visitors can see the sparkling Pacific Ocean from nearly anywhere in town on a clear day. In the third episode of MUNCHIES Guide to Oaxaca, host Daniel Hernández meets Don Leonardo, a native resident of San José, who guides Daniel on a very special trip with the local specialty: hallucinogenic mushrooms. Don Leonardo told Daniel that even his grandkids take them.

Watch Part 2 here: https://www.youtube.com/watch?v=Ay-wYlAhREo&index=3&list=PLnPDn1Lb79JFUvVMT99BNyR4LX8VRqbLO

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Check out the top-rated recipe for Chocolate Cookie Cheesecake at http://allrecipes.com/Recipe/Chocolate-Cookie-Cheesecake/Detail.aspx.

Watch how to make a truly decadent chocolate cookie cheesecake, featuring a surprise layer of crushed cream-filled chocolate sandwich cookies and an addictive chocolate ganache topping. So impressive! Dust the top with cocoa powder or confectioner’s sugar.

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In Episode 2, Munchies Guide to Oaxaca explores the complete universe of taste that is mezcal, Oaxaca’s sacred spirit. Host Daniel Hernandez starts out sampling artisanal, hand-crafted mezcales at two cozy tasting bars in Oaxaca City, Mezcaloteca and Los Amantes. Still nursing his buzz, he visits a palenque in nearby Santiago Matatlán, considered the capital region of Oaxaca’s mezcal scene. There, he throws a few maguey “hearts” on the fire, and learns how mezcal is made, from plant to first sip. Remember, always “kiss” your mezcal, don’t shoot it!

Watch from the start on MUNCHIES.com: http://munchies.vice.com/videos/munchies-guide-to-oaxaca-part-one/

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Get the top-rated recipe for Easy Italian Chicken II at http://allrecipes.com/Recipe/Easy-Italian-Chicken-II/Detail.aspx.

Discover an amazing shortcut for baked chicken breasts. In this video, you’ll see how to make incredibly easy Italian-inspired baked chicken breasts. The secret is the flavorful marinade. It’s a bottle of Italian-style salad dressing! With all the herbs, seasonings, and tangy vinaigrette you need for marinating.

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