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En este episodio nos adentramos en algunos de los espacios metropolitanos más lejanos al centro de la Ciudad de México para descubrir lo que años de conglomeración fronteriza ha traído a la escena gastronómica del país.

Teotihuacán, the City of the Gods, is one of the most important tourist attractions in the country, as it retains its enormous pyramids and much of its pre-Hispanic traditions, including food.

La Marquesa is an ideal natural attraction for outdoor activities: horseback riding, go-carting, fishing and, of course, eating.

Whether it's your first time at carnival or you're a street party pro, watching this guide will be the most useful thing you do today.

Charlet meets chef Hisae Driver to find out how she combines cockles, sewin, lamb, and seaweed with traditional Japanese ingredients to make Welsh sushi, a.k.a. “Wushi.”

Despite being known for incessant rain, Charlet discovers that in recent years, the Welsh valleys have developed a perfect microclimate for grape-growing.

Charlet travels to the industrial town of Port Talbot to confront one of her greatest culinary nightmares: baked beans.

After drinking with the rugby girls in Cardiff, Charlet heads to Freshwater West beach for a traditional Welsh breakfast (and hangover cure.)

In the MUNCHIES Guide to Wales, we discover a culinary culture that goes beyond leeks and Welsh rarebit.

In this episode, Ivar’s trip to the Skåne region kicks up a few surprises.