Entertainment 

Addicted To Chile, The Pepper That Defines New Mexico – Local Obsession

Welcome to Local Obsession, where we highlight niche regional specialities. Every region has a food they are obsessed with—in Hatch, New Mexico, that something is chiles. In this pilot, we meet characters like Jo Lytle of Hatch Chile Express and Dr. Paul Bosland (aka Dr. Pepper, aka The Chile Man of New Mexico State University’s Chili Pepper Institute). Throughout, we learn about green chiles and red chiles (they come from the same plant), that the correct spelling is chile (not chili) and that New Mexican chiles is best served with…

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Entertainment 

How One Food Truck Gives a Sense of Home – Street Food Icons

At Divine Flavored Nigerian Food Truck, Godshelter and Bisola Oluwalogbon serve Nigerian cuisine outside the Nigerian Consulate in Midtown Manhattan. Their most popular dish is their goat meat jolloff rice, but they also make local specialities like moimoi, gizzdodo, efo elegusi, and peppered snail. Godshelter and Bisola grew up in Nigeria, and after meeting in Brooklyn in 2006, they started catering to the consulate out of their minivan. They’ve since expanded to a brick-and-mortar location and two food trucks. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full…

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Entertainment 

How To Make Italian Stuffed Mussels with Katie Parla

Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels. Not only is this recipe quick and easy, but making your own breadcrumbs is a great way to use up leftover or stale bread. Serve these stuffed mussels as a main dish or as a tasty snack. Check out the recipe here: https://munchies.vice.com/en_us/article/panv5m/stuffed-mussels-cozze-ripiene 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…

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Entertainment 

Traditional Cochinita Tacos in Mexico – All The Tacos

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, and, of course, drinks a few beers along the way. 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:…

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Entertainment 

The Iconic Dollar Pizza Slice of NYC – Street Food Icons

Eli and Oren Halali, the two brothers who founded 2 Bros Pizza, sell slices for a buck. They’re known for getting their patrons in and out of the store within ten seconds, and for selling hundreds of pies a day. And they’re certainly not the only people in the dollar-slice game in New York City. Ever since the Great Recession in 2008, dollar-slice spots started popping up all over Manhattan because people were in desperate need of a quick and cheap food option. Now there are more than 80 dollar-slice…

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