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Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One.
Eva and Maite kick off the series with the tortilla, a staple in Mexican cuisine and the source of a centuries-long conundrum... corn or wheat? The women taste test Eva’s homemade flour tortillas and try some from Sonoratown, a casual destination for Northern Mexican-style tacos in Los Angeles. Maite visits Acapulco Mexicatessen in East LA to experience the nixtamalization process. Plus, Jorge Gaviria, founder of Masienda, shares his thoughts on the corn vs flour debate.
Check out Jorge Gaviria’s new book! MASA – Techniques, Recipes and Reflections on a Timeless Staple
Learn more about Sonoratown here.
Find out all about Acapulco Mexicatessen here.
Eva’s Flour Tortillas aka HEB - Mother's Flour Tortillas
Ingredients:
Recipe makes 12 Servings 2 cup(s) All Purpose Flour 1 Tsp Baking Powder 1 Tsp Iodized Salt 1/2 cup(s) Crisco All Vegetable Shortening 2/3 cup(s) water, warmInstructions:
Mix flour, baking powder, salt and shortening in bowl. Add warm water, knead with one hand until dough is well mixed. Form into medium size balls. Roll out each ball into a thin circle. Place on hot griddle, cook one side for about 1 minute, then turn and cook the other side completely until well done.See omnystudio.com/listener for privacy information.
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Saknas det avsnitt?
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In the spirit of the holiday season, Eva and Maite dive into the origins of buñuelos! You’ll also discover where the Christmas tree tradition came from and delve into the history of funnel cakes, churros and the Hanukkah jelly donut.
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To some people, desserts are more than a sweet ending to a meal, they are the main reason for the meal! With sweets in our holiday midst, Eva and Maite delve into the history of some of our favorite north and south of the border desserts including flan, arroz con leche, cheesecake and pecan pie.
See omnystudio.com/listener for privacy information.
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It's caldo season! Warm soups and stews are the perfect cure for a cold, a broken heart, or a cruda. Eva and Maite kick back in the kitchen to make white pozole and tortilla soup, two of their favorite comforting dishes.
Tortilla Soup from the cookbook: Eva's Kitchen
White Pozole from the cookbook: My Mexican KitchenSee omnystudio.com/listener for privacy information.
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Eva and Maite enjoy salt rimmed margaritas while exploring the history and origins of salt, a mineral-turned commodity harnessed by some of the most powerful ancient civilizations, including Mexico! Plus, did you know that the turkey ("America's bird") is actually Mexican? That, and so much more on this special episode of Hungry for History.
See omnystudio.com/listener for privacy information.
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With the holidays upon us, this time of year is one of the busiest for markets. On this episode, Eva and Maite go back in time to explore how early communities centered around one thing - mercados! The soul of every community, mercados provided people with gossip, entertainment and, of course, food!
Plus, Chef Bryan Ford joins the show to talk about his new book, Pan y Dulce: The Latin American Baking Book. The cookbook is filled with the yummiest recipes from Latin America and explores breads and ingredients that would have been sold in pre-Hispanic markets.See omnystudio.com/listener for privacy information.
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Beyond a source of nourishment, for centuries food has been used as a form of protest and activism around the world. From cookbook writing during the American Civil War to Mexican revolutionaries who helped empower women through the kitchen, Jose Andres’s World Central Kitchen and Meymuna Hussein-Cattan’s kitchen with a mission, Flavors from Afar, in this special episode Eva and Maite discuss the different forms of food for good.
Links from today's episode:
https://wck.org/
https://www.gutenberg.org/files/25631/25631-h/25631-h.htm
https://www.flavorsfromafar.co/
https://www.tiyya.org/
See omnystudio.com/listener for privacy information.
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In this episode, Eva and Maite explore the histories of the Milanesa and Chicken Fried Steaks of their childhoods. They uncover legends and early recipes including where the term “golden brown” may have come from. Plus - Maite welcomes a very special guest, her mom (!), to the podcast and together they travel through time and make the Milanesa she grew up with.
See omnystudio.com/listener for privacy information.
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Eva and Maite, buds in all things food, dive into Día de Los Muertos (Day of the Dead), one of the most celebrated holidays in Mexico.
Enjoy this BONUS content on Pan de Muerto (Bread of the Dead), a pastry made for this special day.
See omnystudio.com/listener for privacy information.
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To celebrate Halloween Maite and Eva sip Vampiros, a blood red Mexican cocktail, while exploring vampire-like characters in Mesoamerican mythology. The ladies dive into history and uncover the connection between chocolate and witchcraft in colonial Latin America. Plus, host of Susto and South Texas native, Ayden Castellanos joins the show to share scary stories from the Texas/Mexico border!
See omnystudio.com/listener for privacy information.
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Garlic lovers, Eva and Maite take us back in time to unravel the mysteries of Garlic, a vegetable with medicinal properties used mostly to flavor food. Eva attempts to convert non egg eater, Maite, into a fan by making a garlicky egg dish from her cookbook, Huevos con Jocoque!
See omnystudio.com/listener for privacy information.
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To celebrate the launch of Eva’s new cookbook, Eva and Maite talk about how cookbooks can serve as windows into cultures and histories. They discuss the first published cookbooks (one of which involves a plagiarizing scandal!), cookbook history in Mexico, and how recipes can serve as a form of activism.
Books discussed in this episode include:Libro de cocina de Fray Geronimo de San Pelayo, 18th century
Libro de cocina Sor Juana Ines de la Cruz, 17th century
UTSA’s Mexican Cookbook
Recetario para la memoria
See omnystudio.com/listener for privacy information.
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As South Texans, Eva and Maite have carne asada flowing through their veins! Join them as they talk about the history of grilling meat, cowboy culture, and how Mexican barbacoa paved the way for American barbecue.
See omnystudio.com/listener for privacy information.
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When and where was pasta invented? How did sopita de fideo and mac and cheese become classic comfort foods in Mexico and the United States? Eva and Maite explore these questions and more as they trace the history of our favorite comfort foods and head to the kitchen to cook Tacos de Fideo from Eva’s new cookbook.
Try Maite's Mac and Cheese Recipe HERE!
See omnystudio.com/listener for privacy information.
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Eva and Maite head to the kitchen to prepare a deconstructed bacon wrapped hot dog recipe from Eva’s new cookbook. And they share lots of history of course! From the earliest references to sausages in antiquity, to how said sausage found two warm pieces of bread to snuggle into, how immigrants transformed it into our favorite baseball food and how the humble sausage found bacon and chiles in Mexico. This episode is all about creativity!
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Eva and Maite, buddies in all things tasty, kick off the new season by making their favorite cocktail, the Paloma!
1.5 oz tequila 1.5 oz grapefruit juice 1/2 oz fresh lime juice 1/4 oz agave Put in a cocktail shaker with ice and shake. Strain into ice filled glass and top off with a splash of grapefruit soda.
For one cocktail:Enjoy this BONUS content!
See omnystudio.com/listener for privacy information.
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Eva and Maite kick off season 2 exploring the history of some of their favorite Latin American cocktails, classic bartender’s manuals, Prohibition and more! Maite chats with Marlene Olarra, the beverage director at Nativo in Highland Park, who prepares classic American cocktails with a Latino twist. Salúd!
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- Visa fler
