Ep 7. Latina Cocina

In this season 3 episode 7 of Bong Appetit titled "Latina Cocina," the show takes a deep dive into the Latin cuisine and culture. Hosts Abdullah Saeed and Vanessa Lavorato are joined by chef Claudette Zepeda, who takes them on a culinary journey through the flavors and ingredients of Latin cooking.

The episode kicks off with a visit to a local dispensary, where they pick up a variety of strains to pair with the dishes they'll be cooking. From there, they head to a market in San Diego to pick up ingredients like chiles, tomatillos, and nopales (cactus paddles).

Back in the kitchen, Claudette gives a crash course on the basics of Latin cuisine and teaches Abdullah and Vanessa how to make three classic dishes: chilaquiles, pozole, and carnitas.

Chilaquiles are a popular breakfast dish made with fried tortilla chips, salsa, and eggs. Claudette shows the hosts how to make their own chips from scratch and whips up a homemade salsa verde to go with them. She also demonstrates how to make a quick and easy avocado crema to give the dish an extra pop of flavor.

Next up is pozole, a hearty soup typically made with pork and hominy. Claudette opts for a seafood version, using shrimp and scallops instead. She also adds some spice to the broth with both dried and fresh chiles, along with some aromatic spices like cumin and coriander.

Finally, it's time for carnitas, a traditional Mexican dish of slow-cooked, crispy pork. Claudette breaks down a pork shoulder into manageable pieces and cooks them low and slow in a flavorful bath of lard and spices. The end result is tender, juicy pork with a crispy, caramelized exterior.

To accompany the food, Vanessa whips up some cannabis-infused cocktails inspired by Latin flavors. She makes a jalapeño margarita, a hibiscus paloma, and a watermelon-jalapeño agua fresca, each infused with a different cannabis strain to enhance the flavors of the cocktails.

The episode ends with the hosts and Claudette sitting down to enjoy their feast, with plenty of good food, good company, and good weed to go around. It's a celebration of Latin culture and cuisine, with a cannabis twist that elevates the experience even further.