Known for his Filipino cuisine, New York native Miguel Trinidad shares his passion for cooking with DOPE Magazine. He isn’t afraid to push new boundaries and credits his mom for getting him behind the cooking flames at a young age. We talked bacon-fat infused mac ‘n’ cheese, Mexican hot chocolate and the experience that has driven Miguel to be an avid advocate of low-dose consumption for beginners.
Dope Magazine: What came first for you, cooking or cannabis?
Miguel Trinidad: It would definitely have to be cooking. I started cooking when I was eight years old, just watching my mother in the kitchen and then trying to replicate what she would make. She was my introduction to food and cooking.
DM: How do you think the East Coast perception of the plant has shifted in the last few years with some states going recreational?
MT: It’s definitely shifted in a positive direction. So many activists are voicing their opinions about the plant. There is more education and information available. We are learning every day all of the benefits that this plant offers. I believe it’s just going to get better and better as people begin to understand the medical properties of the plant. I imagine the stigmas are just going to start falling away one by one. I think that it’s changing now with the technology in smoking, the vape pens, the different formats. People can walk down the street inconspicuously.
DM: Has your experience cooking with cannabis pushed you as a chef to try new recipes?
MT: Absolutely. Cannabis is an ingredient that hasn’t been touched. Not a lot of people now how to use it and there are so many different flavor profiles and strains. Using cannabis in your meal is like using a brand new herb. Playing around with it and trying to get the most out of it is challenging and inspiring. Every chef wants to try something new, stand out and make people happy. Cannabis has definitely pushed me in my career, my ideas and in creating new dishes.
DM: What is your typical method of infusion? What do you enjoy the most?
MT: I like infusing using the sous-vide method. I can control the temperature; I am not at risk of cancelling out the THC by bringing the temperature up to high. It’s definitely my preferred method.
DM: You are well known for your Filipino cuisine. When you started out cooking with cannabis, did you start out experimenting with cannabis and Filipino dishes or brand new recipes?
MT: I did both. Often times with the meals that I make, there is some influence of Filipino cuisine. I’ve really found myself wanting to push boundaries with cannabis. I’ve played around with Dominican dishes as well.
DM: What role do you feel cannabis plays in comfort food?
MT: When I think of cannabis and comfort food I think that the two can be a dangerous combination. I make a mac and cheese with a bacon fat infusion and it is so good! But the problem is that you don’t want to stop eating it. So my advice for combining the two is to have a very low dose.