Jon, Pierre, and Les explore the relationship of African-descended and Latino cultures in and beyond NYC with cookbook author and scholar Von Diaz. Inspired by their conversation, the guys hit the lab to make some “Mofongones” - a dish made from a combination of plantain cooking techniques enjoyed throughout the Latin America-diaspora.See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

Jon, Pierre, and Les explore the relationship of African-descended and Latino cultures in and beyond NYC with cookbook author and scholar Von Diaz. Inspired by their conversation, the guys hit the lab to make some “Mofongones” - a dish made from a combination of plantain cooking techniques enjoyed throughout the Latin America-diaspora. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jon, Pierre, and Les explore the relationship of African-descended and Latino cultures in and beyond NYC with cookbook author and scholar Von Diaz. Inspired by their conversation, the guys hit the lab to make some “Mofongones” - a dish made from a combination of plantain cooking techniques enjoyed throughout the Latin America-diaspora.See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer">https://art19.com/privacy#do-not-sell-my-info</a>.

Mofongo

Street-to-table is the only way to break bread on the block. It’s nourishment through the food, the flavor, the vibes—if it ain’t fresh, it ain’t served up.Join in on a trip down the sidewalks of the Bronx with culinary collective Ghetto Gastro for In The Cut, a gastronomical deep dive into the dishes and cultures that shape the New York foodscape. From “Chopped Stease” and hood Chinese to “Twerk n Jerk” and mofongo, Ghetto Gastro takes us through the origins and legacy of the borough’s food culture.From restaurants to bodegas, each episode explores an iconic dish through unfiltered conversations with tastemakers, cultural experts, and neighborhood icons like Questlove and Black Thought, Von Diaz and A$AP Ferg.After choppin’ it up on the block with guests, they take their recipes back into the kitchen to lead listeners in a hands-on cooking demo with their signature spin.So grab a plate, take a seat and get your ears ready to feast—with Ghetto Gastro everybody eats.

Arts

Food

Street-to-table is the only way to break bread on the block. It’s nourishment through the food, the flavor, the vibes—if it ain’t fresh, it ain’t served up. Join in on a trip down the sidewalks of the Bronx with culinary collective Ghetto Gastro for In The Cut, a gastronomical deep dive into the dishes and cultures that shape the New York foodscape. From “Chopped Stease” and hood Chinese to “Twerk n Jerk” and mofongo, Ghetto Gastro takes us through the origins and legacy of the borough’s food culture. From restaurants to bodegas, each episode explores an iconic dish through unfiltered conversations with tastemakers, cultural experts, and neighborhood icons like Questlove and Black Thought, Von Diaz and A$AP Ferg. After choppin’ it up on the block with guests, they take their recipes back into the kitchen to lead listeners in a hands-on cooking demo with their signature spin. So grab a plate, take a seat and get your ears ready to feast—with Ghetto Gastro everybody eats.

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Mofongo

Mofongo