Mexican Food

Carlos Raba, chef and partner of Bar Clavel in Baltimore, MD, is making torta ahogada, a stuffed Mexican sandwich that’s smothered in tomato consommé.

Gracias Señor is a taco truck in West LA started by Rodolfo Barrientos, a DREAMer committed to bringing his Baja Californian recipes - and his entrepreneurial grit - to the street food scene in LA.

Andrés Galindo of Nene’s Deli Taqueria in Brooklyn, NYC is in the MUNCHIES Test Kitchen making Quesabirria Tacos.

Fermín Núñez from Suerte in Austin, TX is in the MUNCHIES Test Kitchen making spicy pork tamales.

In this episode we meet Enrique Olvera, who has reimagined tacos for his renowned restaurant Pujol in Mexico. We’ll then check out his restaurant Ditroit in Los Angeles, as Fransisco meets chef Jesus Cervantes to see how to make sustainable tacos.

Alan Delgado of Oxomoco and Xilonen in NYC is making enchiladas the way his mom taught him.

Childhood friends Gil and Evan are the duo being Señor Sisig, a Filipino-inspired taco and burrito food truck that serves the Bay Area.

Miguel Escobedo loves three things: San Francisco, DJing, and al pastor, a spit-roasted pork popular in Mexican cuisine.

Since you can’t get this fast food treat anymore, here’s a recipe you can use at home: Farideh’s at-home Mexican pizza.

Chefs Marcela Arango and Camilo Ramirez of Taquería El Pantera are using what they have at home to make Colombian empanadas.

Chefs cook with humble and basic ingredients from their home kitchens

Meyhem Lauren is back in the Munchies Test Kitchen to make a quesadilla unlike any you’ve had before.