In case you couldn't tell, food and cannabis rule my world. For the last 10 years I have been refining my palette in hopes of becoming not only a better cook, but a better consumer as well. As a child I was glued to the Food Network, rushing to write down everything I saw in hopes of someday creating dishes that were just as exciting. I was in 1st grade when I bought my first cookbook, Cooking With Pooh. I still have it and I still use the sugar cookie recipe found in it. Cannabis didn't enter my life until much later, but as a young adult you know I always had a jar of homemade cannabutter handy in case I needed it. 
As we settled in at the table there was a common sentiment floating around, 'can you believe this shit?' Sitting 12 stories high over downtown Los Angeles, we quickly realized that this was going to be a very special event. I couldn't help but relish in moment and truly appreciate how far we have come. Being born and raised in Northern California, there was never a shortage of fine cannabis products to choose from. When it came to edibles though, that was a different story.  What was once just brownies and cereal bars has evolved to the level of a world class meal. 

On April 20th, 2021 Discovery+ premiered a new cooking show, Chopped 420. If you are familiar with Food Network's Chopped you will have an idea of what to expect, just add cannabis. Haejin Chun, also known as Big Bad Wolf, was brought on to the show as an expert. Assisting competing chefs with infusion techniques and proper dosage. Haejin is known for her own cannabis infused dinner parties and catering services, as well as her association with title sponsor Permanent Holiday. Honestly, there were so many good reasons to attend this dinner but I have always heard that Haejin knows how to throw a party and let me tell you, I was not disappointed. 
Upon arrival Kansas City based Curtis Hayes hit us with our first drink, the 'Affamata'. Made with non-alcoholic 'gin' and sweet 'vermouth', Giffard's Aperitivo, raspberry nectarine peach syrup, and adjusted with CBD. It was bright, fresh and just the right amount of bitter to start the evening. I talked to Curtis briefly about his use of non alcoholic spirits and getting creative with zero ABV cocktails. Alcoholic spirits have such a unique flavor and removing them from the equation leaves a lot of room for innovation. Creating an exciting drink that still feel like a cocktail is a true art and Chris is a master at it. I stopped drinking liquor a long time ago so it was a real treat to be able to enjoy such well crafted drinks without any apprehension. At the end of the night I even said to my friend "wait, I have to finish my alcohol" before I remembered that there wasn't any. 

The dinner consisted of 9 courses paired with 5 cocktails. Each dish either used cannabis as an ingredient, was infused with THC or paired with a Permanent Holiday pre-roll, while the drinks were infused with CBD, CBG or CBN to keep everything nice and balanced. As a long time cannabis user with a pretty high tolerance, sometimes I forget that we don't need to push the envelope so much when it comes to dosage. The dishes and drinks that were infused were only about 5mg each but when you go slow and take the time to enjoy it, you can really feel it. 

The meal started off light with our first offering from Michelin Star Chef Chris Binotto, a smoked Kumamoto Oyster with caviar and bacon, paired with a Kushmintz pre-roll. I was surprised at the richness the smoking processes provided. Plus the addition of bacon definitely turned it up a notch while the caviar reinforced that briney ocean element we love in oysters. Now, I will be honest, the notion of pairing cannabis with food was a concept I was never really sold on. Mostly because I don't like smoking while I eat, but this meal changed all of that for me. The smokiness of the dish was complemented perfectly by the dank, earthy Kushmintz pre-roll.
Chef Chris is no stranger to pairing his food with cannabis, as he runs a Cannabis Supper Club where he does just that. He also has runs Embers & Ash, which he calls a 'rustic fine dining experience.' As a Los Angeles native Chris let's his love for the outdoors, ancient cooking methods, and the abundance California has to offer inspire him in the kitchen. In this first course chef Chris sets the tone of the evening with a decedent appetizer along with his playful, yet sophisticated, plating.

Our second starter of the night was crafted by Chef Wendy Zeng. A Mala Tuna tartare covered with a layer of sliced celtuce, made with her own Sichuan Oil infused with Grape Pie. Easily one of my favorite dishes of the night, it was spicy, rich and perfectly balanced by the brightness of the celtuce. As a cook myself noticed the caliber of knife skills and appreciate the attention to detail in that regard. Inspired by her home in the Sichuan province of China and her time as an adolescence in Memphis, Tennessee. She realized that, across cultures, food was about family, history and the dishes that bring us together. 
Chef Wendy is also owner of Drizzle Catering. With a focus on and quality, local ingredients and the flavors she has picked up along the way, Chef Wendy aims to bring the values of her childhood to every table. Fostering community among cannabis and food lovers alike, she utilizes elevated techniques and classic flavor combinations to create for us a dish that was beautiful, luxurious and comforting. Paired with Curtis' CBD adjusted 'Seaworthy' made with yuzu, honey, blanc verjus syrup, nori stock, lemongrass foam and non-alcoholic 'tequila' the briney, ocean flavor carried throughout. 

Next up was our first offering from Seattle based Chef Derek Simcik. Heavily influenced by the bounty the Pacific Northwest has to offer, Chef Derek treated us to delicate Geoduck sashimi over grilled endive. Dressed in a ginger ponzu sauce infused with Citrus Heights and topped with caviar for that extra layer of luxury. Chef Derek is a regular contributor to Kitchen Toke Magazine and pioneered the Washington State infused dinner scene. The Pacific Northwest is known for resinous, terpene heavy cannabis that can easily be paired with food, similar to a fine wine. Chef Derek continues to use his refined cooking skills to enlighten those looking to combine their love for food and curiosity for cannabis.  

For the intermezzo Chef Wendy created a non-infused celtuce, honeydew and yuzu sorbet meant to cleanse our pallets for the next set of dishes. The texture was so smooth and luscious. Not one single flavor overpowered the other and the everything complemented each other perfectly. Chef Wendy has always used cannabis as a way to boost her creativity, expand her consciousness and simply have a good time. As an Asian American in the cannabis space, Wendy hopes her cannabis infused recipes will help break the stigma our elders may still have in association to cannabis.

As you can see this dinner brought together chefs from all over the country. Aspen, Colorado based Chef Emily Oyer was next to showcase her cannabis infused dish, our first sizeable dish of the night. A Platinum OG infused tagliatelle with a spring pea ragu, tons of parmesan cheese, meyer lemon zest and crispy prosciutto. The pasta had the perfect bite to it while the freshness of the ragu flawlessly complemented the sharpness of the cheese and the lemon zest added the right amount of brightness to tie it all together.
Chef Emily works as a private chef where she combines her love for cannabis with her passion for food. As a gay, female chef who advocates for mental health and the medicinal properties of cannabis, Chef Emily hopes that her elevated yet approachable dishes will help shape a healthier conversation around cannabis and the ways we consume it.

​Curtis' next cocktail was the CBG adjusted 'Farmyard Appeasement' made with snow and snap pea syrup, prosciutto stock, lemon juice, soda water, balsamic drizzle, non-alcoholic 'gin' and a ton of fresh mint, which was my favorite drink of the night. As the drink came to temperature the richness and saltiness of the prosciutto came forward while the balsamic drizzle added a much needed sweetness. If you positioned the glass just right you were hit with a big whiff of mint to tie it all together. A truly brilliant drink.

One of the more visually appealing dishes of the night was Chef Maverick Kelly's herbed polenta with oyster mushrooms, infused with Ice Cream Cake. Garnished with a delicious tempura cannabis leaf, I loved the way Chef Maverick used cannabis as an ingredient as well as the infusion. Supple oyster mushrooms paired with soft polenta over a bight yet rich tomato sauce. The unique combination of flavors and textures set this dish aside from the rest. Accompanied by our next beverage crafted by Curtis Hayes, the light and bright 'Daylight' which consisted of aciculated blanc verjus, orange blossom water, soda water and Red Belly Honey. Infused by bees, Red Belly Honey is the world's only full spectrum, whole plant hemp honey. 
​Born and raised in Los Angeles, Chef Maverick has led a life that has taken her up and down a variety a career paths between here and Atlanta which ultimately landed her back in Los Angeles where she flourished as an entrepreneur creating products like Mavsauce and Mav Snacks. After being diagnosed with MS and Crohn's Disease in 2006, creating her own line of cannabis products was crucial in her managing her symptoms. After over 10 years of soul searching Chef Maverick has found a home within the culinary arts and sharing her cannabis infused vegan, gluten-free, soy-free and GMO free products is her passion.

The second offering from Chef Chris Binotto was another smoked dish. Instead of rare Japanese coal as his smoking element, this A4 Wagyu Ribeye was smoked with Kushmintz and served over tempura fried fingerling potatoes with a pickled corn salsa. The beef was delicious and tender with the perfect amount of fattiness. The corn salsa provided some relief from the heaviness of the dish and overall, I would have called this one perfect. I was almost certain I was going to hate the potatoes but I think this is going to be my favorite way to make them going forward. 

The second offering from Chef Maverick was an incredible African Spiced Lamb with roasted carrots and a pomegranate reduction, infused and rubbed in Kushmintz. The sweetness of the pomegranate and carrot cut the gaminess of the lamb. Tasting the cannabis on the lamb itself was also a real treat. There's something so primal and honest about bone in cuts which I really respected. It's no surprise her line of infused condiments are a hit. 

Named one of People Magazines 2017 Sexiest Male Chefs in America, Chef Derek Simcik crafted one of the most creative and downright sexiets desserts I have ever seen. Shattered foie with peanuts and sliced grapes, paired with a Grape Pie pre-roll. Inspired by a childhood classic, Dip'N'Dots, Chef Derek created whimsical and elevated version of a frozen peanut butter and jelly. Funky and sweet and all over the place texture wise it was hard to pin this dish as a dessert, but it was still an amazing way to end such a spectacular meal. Paired with our final drink of the night, 'A Very Extra Fizz' adjusted with CBN and made with cinnamon nutmeg white chocolate syrup, rice milk, egg whites, soda water and non-alcoholic 'bourbon.' As I sipped what felt like an adult milkshake I truly could not think of a better way to end the night. 

Sleep was impeccable that night and for the next few days, it was hard to shake the experience. I felt an overwhelming sense of hope afterwards. Not only for the future of cannabis and its place alongside fine dining, but what that means for people like me. People who have thrown themselves headfirst into the heat of the kitchen and came out with a few scars to show for it. People who want their passion to flourish in an environment full of the love and compassion that cannabis provides. I hope we are able to continue to meet at this table where our struggles don't weigh on our shoulders quite so heavily. Where we are met with more understanding and less judgment. Where there is more love than anything else. 

Goodbye 2020, hello 2021! Welcome to a new year! January 1st always brings about promises of change. While some don't buy into new years resolutions, I love them. As we enter the Age of Aquarius we can feel the pressure to make new moves as the earth begins to shift from one axis to another over the next 100 years. We are entering a period of change and it's been a long time coming. Be aware of these things within yourself and act accordingly. Don't be afraid to try something new!

It's time to give your lungs a break! I have been smoking weed for the last 15 years with little to no tolerance break. Now, I am not saying that you won't catch me rolling up or ripping the bong this year but I do plan on incorporating more tinctures and edibles into my routine. You should too! If you like to cook, check out The Edible Club by Vanessa Dora Lavorato or The Edibles Cookbook by Stephanie Hua & Coreen Carroll. If you like to drink, check out the mocktails Coral & I made with Absolute Extracts Hi-Fi Hops or the Limonada de Tuna I made with Chemistry's high dose tincture. 

I know we have been talking about terpenes for a long time now, but I still feel there is a lack of visibility around them. Cannabis test results are public information, ask your budtender or preferred brand reps to help you find the terpene profiles of your favorite strains. Use this knowledge to foster a more therapeutic relationship with cannabis.  

There are few things more satisfying than growing something, especially cannabis. Now, I know what you are thinking - "I don't know how!" or "I don't have the space" or "It's illegal!" Well I am telling you do it anyway! Well, maybe not if it's illegal, but don't let space or lack of knowledge stop you. Even if you never get to smoke what you grow, the process of caring for and growing cannabis will bring you closer to not only the plant itself but all those who love and care for her. Ed Rosenthal's Marijuana Garden Saver could be helpful for you beginners. For those of you who feel more comfortable in the garden GoldLeaf's Grow Planner &  Grow Jotter could help take your grow to the next level.

It was practically impossible to find isopropyl alcohol in 2020, my poor bong was so sad. Not only are dirty bongs just gross, they effect the flavor of your cannabis and overall smoking experience. Plus, smoking out of a dirty bong for too long can cause lung infections or worse. If you are looking for a sustainable way to keep your glass clean look no further than Resolution's reusable cleaning gel.

Like the old saying goes: If you don't know where you've come from, you don't know where you're going. Cannabis has long and complicated history that goes back thousands of years. Educate yourself on it's origins, the people who have used it throughout time and how we got to where we are today. For some suggestions check out Cannabis Cutie's Higher Learning Book Club. 

In all aspects of life it is important to be conscious with the way we spend our money, but especially when we are buying cannabis. The war on drugs has disproportionately affected black & brown communities, who make up a very small percentage of legal license holders. Buy supporting these brands, you are supporting those who have been targeted by an unfair system. InclusiveBase by CannaClusive is a catalog of minority owned cannabis businesses across the country, making it easy to find those in your area. You can also keep your eyes peeled for the Equity Trade Certification logo. 

When it comes to buying gifts or spoiling yourself this year, think about supporting more independent artists and brands who celebrate the plant we love. Some of my California favorites are Gift of Doja Drip, Put Color Back In Cannabis & Creme Society.

It's been a while since I have done a formal review, so when Oakland based extractors Chemistry reached out about reviewing their Full Spectrum Diamonds there was no way I could say no. Chemistry's full spectrum extracts are as close to the plant as possible, preserving the cannabinoid and terpene ratios found in nature. Using proprietary methods, Chemistry honors the chemical fingerprint of each strain and showcases them easy to consume products. After thoroughly enjoying their tinctures and cartridges, I knew I could count on them to bring the heat.
When I think of the term full spectrum I don't only think extraction, but I also think cultivation. Sun grown flower often have more robust cannabinoid profiles, which create an extract unlike most others on the market. While the nose and flavor are much more subtle, they are deeper and richer with earthier notes like peppermint and moss. The effects are strong and long lasting, great for winding down at the end of the day or before bed. 
While the diamonds might not slap you in the face the way other concentrates do, they gently wrap you in a sense of comfort and hold you there for a long time. Perfect for those in need of relief who still want to be able to live their lives. 

Cultivated by: Croft Farms in Mendocino County
Linage: Animal Cookies 09 x OGKB x Wet Dream
Total THC: 82.3% THC 823mg
Total CBD: 0.16% CBD 1.6mg
Total Cannabinoids: 95.8% 958mg
Nose: Deep & Spicy & Slightly Floral, like peppermint patties for breakfast.
Flavor: Sweet & Smooth with a piney exhale.
Effect: Instantly relaxing, weightless body, long lasting high. Great for spacing out on the couch.

Cultivated by: Moon Made Farms in Humboldt County
Linage: Critical Skunk x Mandarin Skunk
Total THC: 84.9 THC 849mg
Total CBD: 0.23% CBD 2.3mg
Total Cannabinoids: 99.4% 994mg
Nose: Sweet & Piney & Slightly Funky, like a morning walk through a wet forest.
Flavor: Light & Spicy with a medicinal exhale. 
Effect: Body feels buzzy and heavy, physically relaxed but mentally stimulated. Great for video games or relaxing to a movie.

We are so close to the end of 2020 and I haven't gone on a single international trip - and boy am I feeling it. As much as I am trying to take this year's struggles in stride and find the silver linings, feeling stuck in California isn't fun. So let's go way back to my birthday trip to Tokyo, Japan last year,  Alexis' and I's first international birthday adventure! 

I had a lot of mixed feelings about going to Japan. Obviously I was excited, but I was also nervous. Despite testaments to Tokyo's safety and hospitality, which were all true, I had never been somewhere that felt so foreign. My international travels have been limited to Mexico and Europe, places where people look like me. I was worried about not being able to communicate or not being able to get around, but luckily none of that was a problem. 

We stayed in Taitō City,  the smallest of Tokyo's wards on the outskirts of the prefecture. It was nice to come back to an apartment in a mellow part of town after running around Tokyo all day. Our AirBnb was typical for the area. Practical and compact, complete with a soaking tub and room partitions. The shower was definitely hard to use at first, I had to look up a video on YouTube to figure out how to turn it on. We were just a few block away from one of Japan's magical 7-Elevens, full of so many amazing ready to eat options. I could seriously eat my weight in soy marinated eggs. I wish the convenience stores here could compare. 

We had a whole day dedicated to visiting museums, and we spent all our time at The National Art Center, Tokyo and teamLab Borderless Digital Museum. ​ Incredibly different in their content but equally interesting and entertaining. Also, clear on opposite ends of the city. It was definitely a jam packed day.

The National Art Center is considered an 'empty' museum, with no permanent displays, collections or curators.  Part of Japan's Agency for Cultural Affairs, the museum houses two 200 square-meter galleries, a cafe and and two gift shops. Before we started our browsing we enjoyed some egg sandwiches and coffee from the cafe and let me tell you, who knew an egg sandwich could be so decadent. The art ranged from sculptures to paintings to some really interesting installations, commenting on everything from the love our pets to the 1940 Olympics. It must have taken 4 or 5 hours to get through the whole museum. 

The MORI building, home to the teamLab Borderless Digital Museum is in Koto City where you can also find the Tokyo Big Sight convention center, Tokyo Disneyland and the giant Gundam Robot. Inside, each room felt like a whole new world. From being surrounded by digital waterfalls and flowers falling from the sky, to walking through giant color changing balloons, to adding my hand colored sea turtle to a digital aquarium, the whole ordeal was unlike anything I have experienced. One of their more popular installations, the Forest of Resonating Lamps, had over an hour wait so we did not get to experience it but thoroughly enjoyed the rest. Afterwards we explored the area, found dinner and wound down with some arcade time. Alexis won me a stuffed corgi and a Halloween Pikachu.

Despite being such a food lover, it's hard to admit that I was intimidated by the food in Japan. On top of not really being able to read a menu, I was reminded that the Japanese food we see in America isn't exactly what you will find in Japan. Regardless, we explored and enjoyed  noodles in Shibuya, tuna belly katsu outside Ueno Park, steaks in Koenji, and giant oysters Shinjuku's Omoide Yokocho, but nothing compared to the yakitori at Masakichi. Yakitori are skewered meats or vegetables that sit on a grates high above burning coals. The protein cooks and the fats drip down onto the hot embers creating a smoke that adds even more flavor to everything. What sets this particular restaurant apart is the type of coal that is used. Made from a type of Japanese wood, this type of coal is very rare and very expensive making this meal extra special. 

As seen on Netflix's Ugly Delicious with David Chang, Masakichi is located in Meguro, one of Tokyo's residential wards, and it's small. Outfitted simply with counter seating and one table, only available for reservations twice a day, the ambiance was cozy and inviting. We booked our table through JPNEAZY and had the first reservation of the night. Our table was nestled in the back of the restaurant, the walls bearing the signatures of celebrities who had dined there before us. We arrived early, as I was beyond eager to indulge in a world famous yakitori experience. There were a couple of tourists sitting at the counter when we walked in, but It wasn't long before the restaurant was full and there was a small line of people waiting outside. The smoke in the air was intoxicating. 

We decided to go with the tasting menu which was never really disclosed to us but I didn't care. I was ready. Our meal began with a green salad and a cold appetizer consisting of ponzu, avocado, nori and seared chicken. I had heard about Japan serving raw chicken so I wasn't too surprised to see it on my plate but what did surprise me was how much I enjoyed it.  Chewy, but in a good way. The supply of skewers seemed to be never ending, paired with refreshing drinks made with yuzu and soju, I could have sat there eating forever. We enjoyed more medium rare chicken with fresh wasabi, grilled chicken thighs, wings, livers and finished with a warm bowl of ramen. After our meal we rushed to Shinjuku where we made it to the basement music venue Antiknock just in time to see one of my favorite American Hardcore bands, Knocked Loose, who happened to be doing a surprise show in Tokyo that night before heading to a metal festival in Kawasaki. Between the meal and the show, this was easily my favorite day in Tokyo. 

A close second was the day we rented bikes in Yanaka and rode to the Tokyo Skytree and the Sensō-ji Buddhist temple. Yanaka is considered one of Tokyo's most traditional neighborhoods. Being spared from the bombings of World War 2, the houses and streets transport you to an older time. Known for the cats that once occupied the neighborhood, the streets are lined with little shops and cafes celebrating how adorable cats are. We stopped and had cat shaped pastries for breakfast washed down with Lucky Cat white ale. 

I don't remember how the bike store crossed our path, but it finding the Tokyobike shop was meant to be. Initially I was intimidated by biking through Tokyo but it was so much fun. Riding through Yanaka felt like I was riding through an anime. The skies were bright blue with fluffy white clouds, zipping past the quaint wooden houses and deep green shrubs. Despite the population of Tokyo, it's surprising how few cars on the streets. Apparently it's very expensive to own a car in Japan, which makes sense when you think about it. Between public transit that can get you across the country in just a few hours and insanely bikeable streets who needs a car?
Once we made it to the Skytree we had difficulties locking up our bikes. Luckily a good samaritan helped us figure out the parking structure. It was amazing to see people go so far out of their way to help us understand. The Tokyo Skytree is the world's 3rd tallest tower and the world's tallest self supporting tower. Filled with shops, dining, art and an observation deck sitting pretty at 634 meters high, the Skytree was a one stop shop for all things trendy. We checked out the Kirby Cafe, shopped at the Hello Kitty store and bought Japanese knives. We didn't get a chance to visit the observation deck but we did go all the way up and let me tell you, that's a different level of high.
Afterwards we biked to the Sensō-ji Buddhist temple. We approached a group of kids and asked where a good place to park our bikes were. They literally laughed and told us to put them anywhere, no one would take them. Since they were rentals we wanted to play it safe and lock them up, but truth be told we were the only ones. The temple grounds were large and filled with people making offerings. Incense smoke billowed into the air as women in traditional kimonos meandered around us. The temple was surrounded by all types of shops and restaurants, most of which were too intimidating for me. We settled on some karaage chicken and some fat beers before biking back to the rental store. 

If you're a lover of all things green, like I am, the Shinjuku Gyoen National Garden is a must see, especially the greenhouse. Home to almost 2,000 different species of tropic and subtropic, plants the greenhouse was easily my favorite part of the park. ​The park itself was a sanctuary, an escape from the city surrounding it. If you are in the center of the park sitting on the grass, you can look up and completely forget you are surrounded by the Tokyo metropolis. Not a building in sight. 

When it came time to go home, neither of us wanted to. Getting on the subway just felt like a part of my routine. What would I do without the convenience of vending machine canned coffee? Of course I missed my dog and smoking weed, but Japan is one of those places where you need more than a week to take it all in. More memorable moments were visiting Mikkeller Tokyo, which opened less than a month before our trip. Having visited Mikkeller Barcelona and enjoying the San Francisco location frequently, I know it was a must see for me. Tucked between a love hotel, a nightclub, and traditional shrine in the back streets of Shibuya, I sipped a 14% imperial stout brewed locally in Japan. Alexis was in charge that night, because that one beer got me nice and faded. And of course no birthday trip would be complete without a tattoo! We set up some appointments at Tokyo Hardcore Tattoo in Koenji with artist Jiayu Pang. Alexis and I both got new tattoos, and between the two of us our whole day was was spent in the shop. I actually got two tattoos, and sat for more than 5 hours, it was brutal! It was an amazing experience though, after a few hours we all got comfortable around each other. Although communicating was hard, we found a way and eventually we were all laughing and having a good time. 

My biggest struggle in Japan was feeling like spectacle, not so much to the natives though. The Rugby World Cup was happening in Japan while we were there, which meant tons of European tourists. It was still pretty hot out in September. We caught some rain here and there but I was wearing lots of shorts and tanks, which meant my tattoos were out in the open. It was strange to feel so many eyes on me all the time. Another struggle was Japan's strict policies when it came to eating, drinking or smoking in public. One day we hadn't had lunch and it was getting to us. We found an epic food court and got some food to-go, only to realize we couldn't eat anywhere. We tried to eat in a Starbucks patio and were promptly kicked out. We had to eat in the smoking section. And if there's one thing I could have done differently, I would have gone to a baseball game at the Tokyo Dome. The Tokyo Giants actually played a game while we were there but I wasn't able to add it to our plans. All in all I learned a lot about a culture that I only knew superficially. As amazing as Tokyo is, I can't wait to see the rest of Japan to explore and learn ever more!

As a Mexican, it's hard to admit I don't really like nopales. Nopales, the cooked pads of the Opuntia cactus, are abundant in Mexico and enjoyed in a variety of preparations. There are over 100 varieties of this particular species of cactus, and many of them bare fruit. Prickly Pear, or Tunas as they are called in Mexico, range from distinctly tart to super sweet and bright pink to deep purple. Like nopales, I told myself I didn't like them and when I would see my mom buy them off street vendors, in little plastic cups dripping in syrup from macerating in their own sugars, I told her I was't interested. 

It wasn't until I moved to Arizona that I revisited the Prickly Pear and found so many interesting ways to use it. Being back in the desert for my 30th birthday inspired me to create a super refreshing cocktail that packs a punch. If the bright citrus flavor does't get you going, Chemistry's Lion's Claw High THC tincture will. At almost 25mg THC per 1ml dose this is the perfect tincture for a seasoned stoner like myself, unlike most other tinctures on the market. 

Cooking is best when it's simple, so don't stress! Measure everything to match your taste, and there's no way you won't enjoy this drink. Prickly Pear can be hard to find, but available at most Latin markets. If you can't find any, you could easily substitute pomegranate, strawberries or raspberries. Fresh lime juice and agave go hand in hand, diced cucumber soaks up flavor like a sponge and bursts in your mouth. Check out the video below to see how we did it!

Another year around the sun, another birthday trip with my best friend Alexis. Thankful to always have someone to get stoned  with on my birthday. Where should we go next year?

In the age of social distancing, it's been a while since some of us have seen our friends. When Coral reached out about a backyard sesh fuled by Absolute Extracts & Lagunitas Hi-Fi Hops, I jumped at the chance to make it an epic one. I busted out the BeerGlass BHOttle for some dabs, enjoyed some infused gummies, and prepared some mixers to help us beat the heat!

As a beer and cannabis enthusiast, this is one of my favorite collaborations on the market today. You might remember a blog post I did when this product debuted where we go over the long term love Lagunitas has maintained with the cannabis world. As a lover of all tasty creations, I was so excited to whip up some mixers. We carried the non-infused Hop Water at the restaurant I work at and making drinks with it was my favorite! 

The only thing better than a frosty bottle of Hi-Fi Hops are some fresh mixers to go with it! The beauty of cooking is that you can make it your own, so feel free to switch out any of these ingredients for anything that tickles your fancy. I used simple syrup to make these drinks, but don't worry it's super easy to make. Simple syrup is just equal parts water and sugar, simmered until it makes a syrup. You can replace the water with fruit juice, or add diced fruit directly to the water and sugar mixture, just make sure you cut the sugar depending on how sweet your fruit is. Have fun with it, once you realize how easy it is you'll be adding fancy simple syrups to all your drinks! I find the 36oz mason jar works best these mixes.

Recently started doing the 1 Second Everyday project. Here's my first publish worthy video!

I used to be one of those people who thought 'there are certain things that shouldn't be fucked with' and Mexican food was one of them. I rejected the idea that the flavors of my childhood could find a home in the world of fine dining. My personal perception of food has changed, mostly thanks to Chef Edward Lee. The global perception of what fine dining is has also changed in a really wonderful way, where the access to quality ingredients prepared with skill and refinement is seemingly  everywhere.

Native Los Angeleno Chef Ray Garcia and his team create a bold menu of authentic flavors that truly caters to everyone. We got there just after opening, before the dinner rush, so we could appreciate the space. The dining room was very warm with lots of sunlight and neutral colors. It felt like a elevted version of my mother's family home in Mexico. The cement blocks caught the light in such a satisfying way, and the delicate details that lined the walls gave the restaurant a sense of calmness. Mexican culture is normally associated with loud parties and bright colors so it was really nice to see this type of aesthetic, rustic and homey but still refined.

We started our meal with a bowl of Papas. German butterball potatoes deep fried with perfectly crispy exteriors and warm fluffy centers, coated in apple cider vinegar, avocado salsa and cotija cheese. A burst of acidity cuts through the richness of the potatoes, while the heat of the salsa, the saltiness of the cheese and the freshness of the herbs helps balance it all out. I couldn't eat them fast enough.

For my main dish I ordered the lamb shank, conft in lard over a bed carrot puree with onion marmalade, chimichurri, cotija and micro cilantro. There was a lot of sweetness in this dish to counter the big, gamey flavor of the lamb. I love lamb, and was worried the sweetness would take away from the lamb but I was wrong. Plus the chimichurri, cheese and cilantro brought a lot to the party. I ate most of this dish on its own, but did make a few tacos with their house-made blue heirloom corn tortillas.

One of the most interesting desserts I have ever had was the Isla Flotante comprised of a masa harina meringue torched on one side and topped with dill, a rhubarb and mezcal sorbet over fresh strawberries, and avocado crema pearls and creme anglaise. Not overly sweet and insanely complex, it almost didn't feel like dessert. The meringue was out of this world, really reminiscent of the raw tamale masa I snack on when I help my mom make tamales, but sweeter of course. The mezcal balanced out the sweetness in the dish and the pearls added a much needed, and very interesting texture. 

 The meal not only left me feeling satisfied but it left me feeling hopeful for the future of food. How ingredients and techniques from different eras and different time zones can come together under one roof and create something extraordinary. I am looking forward to another meal here one day. To read more of my food adventures click here.

Michelda's have certainly evolved from their Mexican Revolution era origins, where the people of San Luis Potrosi enjoyed cold beers mixed with hot sauce and lime juice. The classic Mexican cerveza preparada consists of tomato juice,  lime juice, something spicy and something tart. As their popularity increases bartenders have taken the dink to the next level, playing with ingredients and adding new ones, showcasing the versatility of the popular Mexican cocktail. 

I love michelada's, so obviously I had to put weed in one. I'm using Ficks Bloody Mary Mix instead of regular tomato juice for the added spices and flavors. Mixes like these make michelada making a breeze, but to keep the flavor profile Mexican I have to add my favorite hot sauce - Valentina. Spicy and rich, it adds a needed spice without adding the tartness of vinegar based hot sauces. I get my tartness from the lime juice and Chamoy, a sweet and sour sauce that gives the drink a bright red color. 

 Manzanita Naturals Kwik Ease is a perfect option for a drink like this, and mixed drinks in general. Bursting with tartness, the 100mg lemon-ginger shot holds up against the big flavors we are working with. Dosing is easy so you don't have to worry about over-medicating. 

Micheladas can be made to suit personal preferences, use your favorite ingredients to create your favorite drink! We start with the salted rim. I used Don Chelada's Beer Salt but you can use the classic Tajin, margarita salt or regular salt. Cut some lime wedges and use them to moisten the rim of your glass so the salt will stick.

Next the hot sauce, about 4 or 5 shakes depending on how spicy you like it. Follow this with the chamoy, be careful here - a little goes a long way. Then, the cannabis. I used about 50mg in mine.

Once you have those ingredients in the glass, give a stir. These are thick sauces so make sure you get them nice and blended. 

Top it off with the bloody mary mix and give it one last stir. Finish with fresh squeezed lime juice and enjoy with a blunt. Make them even better with the additions of tamarind, mango, pineapple, or anything else that suits your fancy! The one thing I did find myself missing the carbonation from the beer. Adding The Fizz or Hi-Fi Hops wouldn't hurt a thing!

I look for any opportunity to replace alcohol with cannabis so making this came naturally to me. I hope you are inspired by this recipe to make your own personal michelada, and I hope you love it as much as I loved this one. You can see more of my recipes here.

I took The Throwback Cannabox to Portland with me! Rolled up a few Juicy Jay Hemp Wraps in Oakland with Alexis, packed up the rest to enjoy with Nikki up north.

Twisted a few Mashmallow Flavored Juicy Jay joints in the Ghostbusters stoner tee. 

Followed by a few bowls in this super cute slime green steam roller. 

The throwback theme hi hard with some childhood favorites included: neon slime and Mrs.Pac Man candy.

No better way to get stoned, with friends. 

See my first experience with Cannabox here, and for $5 off your first box click here!