Pass the Chipotle Podcast: Recent Episodes
Rocio Carvajal
Producer and host Rocio Carvajal food anthropologist, Mexican culture gastronomy educator takes you to discover the edible treasures of Mexico’s gastronomic traditions with stories and interviews that will change the way you think about Mexican food, cooking and eating guaranteed!
Website: https://tinyurl.com/yehq8xyq
Instagram: https://www.instagram.com/rocio.carvajalc/
Check the podcast on youtube: http://bit.ly/2EQCz7H
Sign up to the newsletter: https://tinyurl.com/y4amtjky
Contact: hello@passthechipotle.com
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 87
This episode features a conversation with Mexican anthropologist and PhD candidate Mario Macias Ayala @mario.maciasaa in which we discuss several intertwined projects that are at the core of his research:
-Return migration within Mexican-American dynamics: Mario unravels the intricate tapestry of return migration within the complex web of Mexican-American relationships.
-Cooperative Initiatives: empowering indigenous farmers and microbrewing: We explore the transformative role of cooperatives in facilitating reintegration and fostering entrepreneurship among indigenous farmers. Additionally, we delve into the growing microbrewing scene, initially a passion project, now a catalyst for unexpected collaborations and alliances within the communities Mario has encountered.
Join us as we navigate through these rich narratives that illuminate the profound connections between food, culture, and community.
There is a long and rich list of resources that Mario and I have put together for you which you can see here:
Contact Mario:
Academia.edu: https://bit.ly/3R2b7IY
Email: mariomaciasaa@arizona.edu
Instagram: https://www.instagram.com/mario.maciasaa/
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Also mentioned in the conversation: https://bit.ly/3Kj9kvA
Dr. Chang.
https://www.instagram.com/lab.dr.chang/
Coyotitla
https://www.instagram.com/coyotitla/
Maza Cholula
https://www.instagram.com/mazacholula/
Milli Cholula
https://www.instagram.com/millicholula/
Mazolco Azul
https://www.instagram.com/mazolcoazul/
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Sign up to my newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.Episode 86This hybrid episode brings together of Hungry Books and Pass the Chipotle Podcast and I’m joined by Dr Deborah Toner editor of "Alcohol in the Age of Industry, Empire, and War," a ground-breaking volume that explores the intricate connections between alcohol and society from 1850 to 1950. Through the episode we examine in detail the volume’s eight chapters following the complexities of alcohol production, consumption, regulation, and commerce, delving into gendered, medical, religious, ideological, and cultural meanings that surround alcohol.We unpack all the juicy ways in which this book illuminates the global impact of alcohol and its essential role in shaping the processes of empire-building, industrialization, and decolonization. Join us as we uncover the profound influence of alcohol on societies during a transformative era, exploring the intersection of history, culture, and the human spirit.Get the book!Alcohol in the Age of Industry, Empire, and War. Edited by Dr Deborah Toner. (2021) https://tinyurl.com/25b6au9jCheck the episode's blog post with the full reading list: https://shorturl.at/mvCJMContact Dr Toner:Twitter: @DeborahToner + @DrinkingStudies Email: dt151@le.ac.uk Academia.edu: https://tinyurl.com/yphw4wzyResearch: https://le.ac.uk/people/deborah-toner Drinking Studies Network………………………………………………..Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalcInstagram: https://www.instagram.com/rocio.carvajalc/email: hello@passthechipotle.comweb: https://www.passthechipotle.com/ Youtube: https://tinyurl.com/y9ot9a57🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 85
This episode features a conversation with Dr Caroline Dodds Pennock about her latest book: On Savage Shores: How Indigenous Americans Discovered Europe combining a critical perspective that questions the historiography, narratives, and consequences of marginalizing the role of indigenous people in the colonial and post-colonial contexts, with a critical view of the complex history of Mexico's formation and the silenced voices and stories that continue to bleed through the cracks of power structures.
We talk about the challenges of writing historical narratives about indigenous travelers, the types of historical research will we be looking at in the future, and what are the obstacles that decolonial historical research has to tackle to diversify and enrich present and future scholarship.
Click HERE to see the full reading list & recommendations, many of which were mentioned during the conversation.
Contact Dr Caroline:
• Website: https://tinyurl.com/2qu8ln4q
• Twitter: https://twitter.com/carolinepennock
• Email: pennock@sheffield.ac.uk
Works and projects featuring Dr Dodds:
- Dodds Pennock C. (2020).Aztecs Abroad? Uncovering the Early Indigenous Atlantic. American Historical Review, 125(3), 787-814.
- Dodds Pennock Caroline. Bonds of Blood: Gender, Lifecycle and Sacrifice in Aztec Culture. https://tinyurl.com/25x7z8s8
- Dodds Pennock Caroline. On Savage Shores: How Indigenous Americans Discovered. https://tinyurl.com/2b5vu34m
- Blackbird. Leila K. and Dodds Pennock, Caroline. (2021). How making space for indigenous peoples changes history. In: Lipscomb, S. and Carr, H., (eds.) What Is History, Now?. https://tinyurl.com/2mxxgs8w
- Netflix’s Empire Games episode 6: The Aztecs, Clash of Empires (2018)
- Documentary: “Lost Pyramids of the Aztecs” (Channel 4) (2020) Amazon: https://tinyurl.com/22t2o6xb
Podcast episodes:
- You’re Dead to Me: “The Columbian Exchange”. https://tinyurl.com/2cpsshws (March 2023)
- In Our Time: Ep. “The Valladolid Debate”. https://tinyurl.com/292p255q with: Caroline Dodds Pennock, John Edwards, and Julia McClure.
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Sign up to my newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food anthropologist.
Episode 84
This refreshed version of the coffee special explores the origins of coffee and its journey from Eritrea modern-day Ethiopia, Africa into the Americas and how in a short time became a highly profitable crop. In the second part, we explore some aspects of the cultural history of coffee consumption in Mexico and the fascinating journey coffee makes from the fields to your morning cup.
You will discover what the so-called “speciality coffee is all about” and which are the “Oscars” in the coffee world.
So grab a large cup and press play!
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Links mentioned in this episode:
interview 🎤with Historian Dr Edward Shawcross
“An overview of the Mexican coffee industry” by DRWakefied: https://tinyurl.com/2koxmok4
Expo cafe & gourmet: https://cafeygourmet.com/
Asociación Mexicana de Cafe https://amecafe.org.mx/
AMCCE (Asociación Mexicana de Cafés y Cafeterías de Especialidad) https://www.amcce.org/
Cumbre latinoamericana del cafe https://cumbrelatinoamericanadelcafe.com/
My fave coffees!
Bola de Oro https://boladeoro.com.mx/
Cafe Tosepan https://tosepan.org.mx/3-cafe.html
Cafe la brújula https://tinyurl.com/2n8ophmr
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Get my books! shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://tinyurl.com/2lczdhbm
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 83
To wrap up the year I teamed up with my dear friend Mely Martínez to have a candid chat about our favourite Christmas and seasonal foods, drinks and treats.
Since it is impossible to exhaust the wide variety of regional and local dishes from all across Mexico, we tried to present an overview of how Mexicans feast during this particularly indulgent season. We hope to inspire you to get adventurous and plan a wonderful dinner.
- Also, check out this classic episode: (The history of) A Mexican Christmas! 🎄✨ https://tinyurl.com/2dwcobdt
- You can find the recipes for any of the foods and drinks we mentioned on Mely’s blog and book (like below) and my ebook: Mexican Fiestas https://tinyurl.com/2z83yh6h
Contact Mely
Web: https://www.mexicoinmykitchen.com/
Instagram: https://www.instagram.com/mexicoinmykitchen/
Twitter: https://twitter.com/mexicokitchen?lang=en
Youtube: https://www.youtube.com/Mexicoinmykitchen
Facebook: https://www.facebook.com/Mexicoinmykitchen/
Pinterest: https://co.pinterest.com/mexicoinmykitchen/
Get Mely’s book!
- The Mexican Home Kitchen: https://amzn.to/2Ko47GT
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Sign up to my newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 82
Dr Pablo Sierra’s research contests that blackness is a decidedly foreign concept in the cultural history of the City of Puebla, an idealised urban centre whose narratives about Spanish baroque splendour have silenced the stories and presence of other ethnic groups, namely thousands of enslaved and free afro descendants.
In this episode, we discuss the rise of Afromexican studies, Puebla’s role in the slave trade, the racialised configuration of the novohispanic society, and the challenges of critical historical research.
We also talk about the case of an elite Afro-Indigenous couple in colonial Puebla, called Felipe Monsón y Mojica and Juana María de la Cruz that lived in the 17th century and rose to power and wealth as chilli tycoons. Their history reveals incredible details about social mobility, self-empowerment, interracial relations and even Puebla’s intertwined history with piracy in the Caribbean.
Contact Pablo:
• Website: https://tinyurl.com/yyqbwzx6
• Academia.edu: https://rochester.academia.edu/PabloSierra
• ResearchGate: https://www.researchgate.net/profile/Pablo-Sierra-Silva
• Email: pablo.sierra@rochester.edu
Check the resources mentioned on todays episode:
http://www.passthechipotle.com/afromexico-the-u…-dr-pablo-sierra/
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Sign up to muy newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 81
When Salvador packed his camera and got off to start a journey documenting traditional drinks of Mexico, he didn’t know that his life was about to change forever. This adventure became the beginning of a transformative experience for him and the many lives he has touched.
In this candid, honest and rich conversation, we discuss his motivations, the creative and personal process behind the making of his book “Beverages of Oaxaca”, social responsibility, the challenges of being a content creator, and he shares advice for those who want to pursue a similar path.
Get the book: https://bebidasdeoaxaca.com/
Contact Shava:
- Podcast: Bebidas de México https://tinyurl.com/28mttv34
- Instagram: Bebidas de México https://www.instagram.com/bebidasdemexico/ +
- Salvador Cueva https://www.instagram.com/shavacueva/
- Twitter: https://twitter.com/shavaC
- Youtube: https://tinyurl.com/yxsu2btq
- Facebook: https://www.facebook.com/bebidasdeoaxaca
- Email: info@bebidasdeoaxaca.com
Links mentioned on todays episode:
- Deep Mexico [Mexico Profundo] Reclaiming a Civilization by Guillermo Bonfil Batalla. https://amzn.to/3NJbUuR
- Rene Redzepi’s: A Work in Progress. https://amzn.to/3xqUnAP
- The Steal Like an Artist Journal: A Notebook for Creative Kleptomaniacs. https://amzn.to/3tBopR7
- Recetario tradicional sudcaliforniano (free). https://tinyurl.com/ycjap4g2
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Sign up to muy newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 80
This year marks the 160th anniversary of the famous 5 de Mayo battle, but curiously this date means epic Mexican-themed celebrations in the USA, but why? In this epic episode, I explore the many events that lead to the famous battle of Puebla on that eventful day of May 5th, 1862 and the fascinating aftermath that changed the nation's history.
Find out how Emperor Napoleon III, President Benito Juárez, General Ignacio Zaragoza, and Maximilian from Austria ended up entangled in a story of intrigue, treason, greed, death and glory.
Links mentioned on this episode:
- Episode 78. Featuring Dr Edward Shawcross. https://tinyurl.com/yyd4l4c7
Get the books:
- El Cinco de Mayo an American tradition by David Hayes-Bautista https://amzn.to/35Ui7il
- The Last Emperor of Mexico: The Dramatic Story of the Habsburg Archduke Who Created a Kingdom in the New World. By Edward Shawcross PhD. https://amzn.to/35oTOgw
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Get my books! shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 79
Welcome to the season finale!
In this episode, I discuss how early printed cookbooks in Mexico were tools of cultural propaganda. Through a form of culinary patriotism, cookbooks built the gastronomic identity of a newly independent nation promoting the adoption of behaviours, tastes and manners of the whiter middle and upper classes.
In light of the aggressive exploitation of cultural expressions, contemporary discussions are contesting the dated and monolithic idea of “a Mexican gastronomy” that has erased and silenced the culinary identity and food practices of indigenous communities and ethnic minorities.
Related episodes:
- Ep.56: Diana Kennedy: Documenting the memory of taste. https://tinyurl.com/y76uw2cl
- Ep. 66: 10 years of listed gastronomic heritage. https://tinyurl.com/y995z9za
- Ep. 72 Puebla: Mexico's culinary jewel. https://tinyurl.com/yxotu4nx
- Hungry Books Ep.4: Delizia! The epic story of the Italians and their food by John Dickie https://tinyurl.com/y6sow6gu
Reading list:
• Ayora-Diaz, Steffan Igor (ed). (2019) Taste, Politics, and Identities in Mexican Food. https://amzn.to/3vmIKd8
• Bak-Geller Corona, Sarah. (2013). “Narrativas deleitosas de la nación. Los primeros libros de cocina en México” (1830-1890).” https://tinyurl.com/y38yjjhb
• Bak-Geller, Sarah; Matta, Raúl y de Suremain, Charles-Édouard. (2019) Patrimonios alimentarios. Entre consensos y tensiones. https://tinyurl.com/y2vl8yon
• Banerjee-Dube, Ishita. (ed). 2016. Cooking Cultures Convergent Histories of Food and Feeling. https://amzn.to/3JOKgtx
• Gaytán Marie Sarita. (2014). “Drinking difference: Race, consumption, and alcohol prohibition in Mexico and the United States.” https://tinyurl.com/y3gwyrzd
• Moreno Botello, Ricardo. (2017). La Cocina en Puebla Tradición y Modernidad de un Patrimonio, Elogio de de La Cocinera Poblana. https://amzn.to/3jLmdRS
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Get my books: shorturl.at/kuT34
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: https://tinyurl.com/yehq8xyq
Youtube: https://tinyurl.com/y9ot9a57
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 78
In this episode I discuss my guest’s new book: “The Last Emperor of Mexico: The Dramatic Story of the Habsburg Archduke Who Created a Kingdom in the New World.” This work is so much more than the story of Maximilian I, it really captures the zeitgeist of a bygone era that is fundamental in the history of Mexico with deep connections to the global geopolitical dynamics of the 19th c.
We cross examine the historical events and view under different perspectives the motives, interests and consequences of this bizarre and fascinating episode that brought together Europe’s most important political forces and the ambitions of Mexican conservatives that paved the way for the short ill lived Habsburg empire of Mexico.
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Links mentioned on this episode:
- Follow Dr. Shawcross on twitter: https://twitter.com/EdwardShawcross
- Get the book: https://amzn.to/35oTOgw
Listen to this episode on the history of 5 de Mayo: https://tinyurl.com/yb3ausw4
Read these articles by Dr. Shawcross:
- https://perspectivemag.co.uk/reputations-ferdinand-maximilian/
- https://tinyurl.com/yctq964x
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Get my books: shorturl.at/kuT34
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: https://tinyurl.com/yehq8xyq
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
**Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 77**
This episode explores the influence of the Andalusi culture that echoed deeply in every aspect of Spain’s society in the 16th century and the impact of the African slave trade in colonial Mexico. But to fully understand these stories from the beginning, I will go back to the complex medieval period of the Iberian peninsula from where the seeds of empire, colonisation and slave trade originated.
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There is a long list with reading material and references to help you continue exploring these fascinating topics, follow this link to see the resources: https://tinyurl.com/yalm2yfv
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Get my books: shorturl.at/kuT34
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: https://tinyurl.com/yehq8xyq
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 76
This episode explores the intersections between art, music, painting and life in Mexico during the colonial period closing down with Mexican baking and pastry traditions.
My guest: Eliceo Lara is a talented Mexican baker and accomplished singer with a deep interest in history and literature. We indulged in a warm talk covering many of our mutual interests, it was a joy to close down 2021 with him.
Contact Eliceo:
Website: https://mexicanbaking.com
Instagram: https://www.instagram.com/eliceolara
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LINKS MENTIONED ON THIS EPISODE
Get my 2021 Christmas catalogue: https://tinyurl.com/yxtf2wdv
Check the special blogpost: http://www.passthechipotle.com/interview-with-eliceo-lara
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Get my books: shorturl.at/kuT34
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: https://tinyurl.com/yehq8xyq
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal food anthropologist, Mexican culture gastronomy educator.
Episode 75
The Day of the Dead celebration is a cultural pillar of Mexico’s rituals of memory, conviviality and spirituality, this episode celebrates the history behind this vibrant tradition that is one of Mexico’s most joyous cultural export.
It also offers an introduction to the Mayan ceremonies for the dead and I read a short story from Mexican anthropologist and archaeologist Eduardo Matos Moctezuma called “Yaotl in the land of the dead.
Links mentioned on this episode:
- Book recommendation: “Mexican tamales made meatless: traditional flavors made vegan & vegetarian” By Nancy Lopez. Use the promo code NSub15 before November 15 to get 15% off your purchase.
- Get your copy here: https://tinyurl.com/yfnpps5h
- Short story: Yaotl in the land of the dead (in Spanish) By Eduardo Matos Moctezuma: https://tinyurl.com/yh48b4ux
- Dia de Muertos playlist: https://tinyurl.com/y6b537au
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Get my books: shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 74
Mexican pastries or “pan dulce” have taken the world by storm with their delicious flavours and styles, but did you know that wheat was once a stranger in Mexico? This episode explores the remote origins of wheat in the Middle East and its voyage to the New World where it inspired one of the most important food industries of the colonial period.
You will hear about the hidden world of bakeries, guilds and brotherhoods that organised an invisible workforce that fed thousands of people. I will introduce you to the magical colonial bread stamps and how I brought back to life a 500-year-old bread recipe!
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Links mentioned on this episode:
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
My digital bookstand: shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: https://tinyurl.com/yehq8xyq
Youtube: https://tinyurl.com/y9ot9a57
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 73
This episode explores different aspects of the cultural production of food in traditional indigenous cultures of Mexico, and some of them are related to preparation methods as explored by the“culinary triangle” of raw, cooked and rotten. And other aspects focus on the creation of meanings, practices, attitudes and uses of food in pre-Columbian and contemporary societies.
I want to get you very excited about the many different ways of analysing food that helps us see culinary traditions in a new light and broaden our possibilities of exploration and understanding of them.
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Links mentioned on this episode:
My digital bookstand:shorturl.at/kuT34
Ep.51 Cultural Staples: Chilies https://tinyurl.com/yhfabtll
Ep.59 Cultural staples: Cocoa. Part I https://tinyurl.com/yzxc5ukd
Ep.60 Interview with chocolate historian Alex Hutchinson https://tinyurl.com/yhpqrmhs
Ep.69 Cultural Staples: Pulque https://tinyurl.com/yhj3fk4e
Hungry Books Podcast Ep.7: Making sense of taste, food and philosophy https://tinyurl.com/yzab36sm
Episode's blogpost: https://tinyurl.com/yk4mo55z
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Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 72
Located in central Mexico and framed by majestic volcanoes, the UNESCO listed city of Angels sits in a vast valley where beautiful colonial buildings tell the 500-year-old story of a metropolis envisioned as an aspiring model for all Spanish territories in the Americas. The famous 5 de mayo battle is one of the many historical events that have occurred in Puebla, but what consistently brings visitors to the city is its delicious cuisine that has gifted the world dishes like: chiles en nogada, mole poblano, pipianes, a huge confectionary catalogue, craft drinks and the world-famous Arab and pastor tacos. This episode celebrates the culinary traditions and history of my hometown that is indeed Mexico’s gastronomic jewel.
Links mentioned on this episode:
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
Ep.36 Central High plains
Ep.51 Cultural Staples: Chilies https://tinyurl.com/yhfabtll
Ep.56 Interview with Rafael Mier https://tinyurl.com/yk68jxrc
Ep.63 Immigrant foods in Mexico https://tinyurl.com/ygxyvxa2
Ep.68 Interview with ethnohistorian Dr Alberto Peralta de Legarreta https://tinyurl.com/yggkc3vq
Ep.69 Cultural Staples: Pulque https://tinyurl.com/yhj3fk4e
Ep.70 The history of 5 de Mayo https://tinyurl.com/yht2ctcn
Find a reading list on the episode’s blogpost: https://tinyurl.com/yf2ojz95
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Get my books: shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
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Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 71
Carnivals are synonymous with good times, mind-blowing choreographies, music and spectacular costumes. But under that shiny surface, there’s a long, complex and utterly fascinating history. Carnivals are a vehicle for the collective expression of a culture’s identity, history and creativity, which allows them to continue evolving as life-affirming acts.
This episode explores key aspects of the cultural history of carnivals and the common traits they share in Mexico and across Latin America.
Links mentioned on this episode:
For more information about this episode, check the blogpost: http://www.passthechipotle.com/mexican-carnivals
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Get my books! shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 70
This year marks the 159th anniversary of the famous 5 de Mayo battle, but curiously this date means epic Mexican-themed celebrations in the USA, but why? In this epic episode, I explore the many events that lead to the famous battle of Puebla on that eventful day of May 5th, 1862 and the fascinating aftermath that changed the nation's history.
Find out how Emperor Napoleon III, President Benito Juárez, General Ignacio Zaragoza, and Maximilian from Austria ended up entangled in a story of intrigue, treason, greed, death and glory.
Recommended books:
“El Cinco de Mayo” by David Hayes- Bautista https://amzn.to/35Ui7il
“The Last Emperor of Mexico: The Dramatic Story of the Habsburg Archduke Who Created a Kingdom in the New World” by Edward Shawcross https://amzn.to/2PeERpr
“Maximilian & Juarez” by Jasper Ridley https://amzn.to/3ngqTjE
Episode’s blogpost: https://bit.ly/2QS80HD
Youtube version: https://tinyurl.com/y9ot9a57
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Get my books! shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal, gastronomy educator, cook and author Episode 69 Pulque is one of the best known traditional fermented drinks from Mexico. Its origin goes back to pre-Columbian times and has over 25 centuries of history and tradition. Known as the “drink of the gods”, pulque has endured the test of time: from colonialism, revolutions, wars, crisis and many other transformations, it has been resignified valued and made relevant for new generations. Discover the fascinating history, botany and practices around the consumption of pulque. Episode’s blogpost: http://www.passthechipotle.com/cultural-staples-pulque-ep-69 —————————————– Newsletter: eepurl.com/cV5AsH Get my books! shorturl.at/kuT34 Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc Instagram: https://www.instagram.com/rocio.carvajalc/ email: hello@passthechipotle.com web: http//www.passthechipotle.com Youtube: https://tinyurl.com/y9ot9a57 Donate to the show: https://www.buymeacoffee.com/rfxWGIy
From Hungry Books Podcast @hungrybookspodcast
Presented by: Rocio Carvajal Food history writer, cook and author.
This episode reviews: “Eggs or Anarchy, The remarkable story of the man tasked with the impossible: to feed a nation at war” By William Sitwell
The setting is Britain at war: WWII looms over Europe and Churchill is at the brink of becoming the world’s most admired Prime Minister. And you might think that the war was fought and won in the fields, and war rooms, but it was actually a combination of Homefront strategies and the feistiness of a man who made sure every briton at home and abroad was fed and strong to fight and survive.
This book follows the events that lead to the creation and operation of The Ministry of Food and the man who shaped it: Frederick James Marquis 1st Earl of Woolton. Commonly known as Lord Woolton. A man of humble origins compared to the Westminster elite, used his entrepreneurial genius and firm ideals of social justice to run a clock work machine to ensure that Britain survived Hitler’s attempt to starve it by ensuring supplies, rationing and distributing them. This is a book about the work of one of Britain’s most transcendent leaders whose name has almost been forgotten in history.
Subscribe to Hungry books Podcast: https://anchor.fm/hungry-books
📕 Get the Book!: https://amzn.to/2XsiJbN
Links mentioned on this episode:
🔗 Check this fun wartime memorabilia https://amzn.to/3oz49Lt
Contact the author:
🔗Twitter https://twitter.com/williamsitwell?lang=en
🔗Instagram https://www.instagram.com/williamsitwell/?hl=en
🔗Website https://www.williamshousewines.com/
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Instagram: https://www.instagram.com/hungrybookspodcast/
web: www.passthechipotle.com/hungrybooks
email: hello@passthechipotle.com
Twitter: @rocio_carvajalc
Presented by: Rocio Carvajal, gastronomy educator, cook and author.
Episode 68
In this conversation we explore the little-known world of religious institutions in the colonial period, and the ways in which friars, priests and nuns impacted the culture and life of Mexico.
We talk about how the kitchens of female convents became a cultural catalyst where the food traditions, ingredients and techniques reflected the very diverse colonial society and set the foundation of a complex, rich and long-lasting gastronomic legacy.
Dr Peralta is a renown food historian who has authored several books in Spanish and writes extensively about Mexico’s culinary culture.
Links mentioned in this episode:
Special blogpost: http://www.passthechipotle.com/interview-with-ethnohistorian-alberto-peralta-de-legarreta-ep-68
Mentioned books:
- Libro de cocina del hermano Fray Gerónimo de San Pelayo (Spanish) By Gerónimo de San Pelayo https://amzn.to/2OuYtVx
- Cultura gastronómica en la Mesoamérica prehispánica by Alberto Peralta de Legarreta (Spanish) https://amzn.to/3b6oxy6
Contact Dr Alberto:
Website: http://www.alberto-peralta.com/
Instagram: https://www.instagram.com/profperalta/
Twitter: https://twitter.com/alberto61387928
Facebook: https://es-la.facebook.com/albertoperaltadelegarreta
Cultura gastronomica de Mexico: https://es-la.facebook.com/CultGastMex/
LinkedIn: https://www.linkedin.com/in/albertoperaltadelegarreta/
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Newsletter: eepurl.com/cV5AsH
Get my books! shorturl.at/kuT34
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
Presented by: Rocio Carvajal, gastronomy educator, cook and author
Episode 67
Together with corn, tomatoes and chillies, beans are part of the holy quartet of Mexico’s gastronomy. Their enduring popularity as a delicious and versatile food synonymous of Mexican cuisine, no wonder they are present in some form in 60% of all traditional dishes. This episode explores the botanical aspects, culinary uses and cultural history of this emblematic crop.
Learn more about beans:
- Beans: A History. by Ken Albala. Buy here: https://amzn.to/2MspckV
- Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo. Buy here: https://amzn.to/3alqrKR
Episode’s blogpost:
- http://www.passthechipotle.com/cultural-staples-beans-ep-67
Review the show!
- https://tinyurl.com/ybqbm97a
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Newsletter: eepurl.com/cV5AsH
Get my books! shorturl.at/kuT34
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
Presented by: Rocio Carvajal, gastronomy educator, cook and author
Episode 66
This episode presents some reflections about the impact of 10 years since Mexican cuisine was inscribed into UNESCO’s list of intangible cultural heritage. I offer a balance of this remarkable event and explore the origin, purpose and uses of food to generate cultural development.
The second part of the episode is packed with enticing highlights of the books, films and products you can find on my free Mexican- inspired Christmas wish list 🎁 which you can download using the link below.
- Get you free copy of my Ultimate Mexican Inspired Christmas wish list: https://bit.ly/35H6AES
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Newsletter: eepurl.com/cV5AsH
Get my books! shorturl.at/kuT34
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
Presented by: Rocio Carvajal, gastronomy educator, cook and author
Episode 65
Mely Martinez is a household name in the food blogging world, she is the founder of “Mexico in My Kitchen” one of the most loved and trusted references of traditional Mexican food on the internet. Mely returns to the show after three years to celebrate the publication of her debut cookbook: “The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavours and Memories of Mexico”.
This conversation frames the depth of Mely’s work and the cultural significance of helping continuing the food traditions of Mexico. We talk about the cultural roots of our cuisine, why she chose to focus on home-cooking and how she aims to enrich the lives of her readers with her book.
Find all the links we mention in the episode’s note in your podcast app.
Links mentioned on this episode:
Contact Mely
Web: https://www.mexicoinmykitchen.com/
Instagram: https://www.instagram.com/mexicoinmykitchen/
Twitter: https://twitter.com/mexicokitchen?lang=en
Youtube: https://www.youtube.com/Mexicoinmykitchen
Facebook: https://www.facebook.com/Mexicoinmykitchen/
Pinterest: https://co.pinterest.com/mexicoinmykitchen/
Get Mely’s book!
- The Mexican Home Kitchen: https://amzn.to/2Ko47GT
- Download you free copy of my Ultimate Mexican Inspired Christmas wish list: https://bit.ly/35H6AES
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Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 64
Day of the Dead celebrations is a cultural pillar for Mexico’s rituals of memory, conviviality and spirituality. The contagious joy of the vibrant decorations, foods and music, give this celebration transcend languages, borders and beliefs.
Discover the origin of the elements and practices of Dia de Los Muertos, one of Mexico’s most joyous cultural export.
Links mentioned on this episode:
Video: Dia de los Muertos a celebraron of life. In Partnership with Puente Latino: https://tinyurl.com/y4r9ostf
Dia de Muertos playlist: https://tinyurl.com/y6b537au
Additional day of the dead material: https://tinyurl.com/y2ol6ads
(Horror film) Kilometro 31 https://amzn.to/31B04gh .
Get my books! https://gumroad.com/rociocarvajal
Use the promo code SUGARSKULL to get -15% in all my ebooks (valid during all October-November 2020)
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Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 63
This episode features the history of English miners, Arab refugees and Chinese railway workers that came to Mexico in search of a better life. Their stories are testimony of human resilience, dignity and hope. Their presence enriched Mexico’s culture and their foods inspired delicious creations like Tacos Arabes, Pastes and delicate steamed pastries.
On this episode’s blog post you can get the recipe to prepare Mexican-British pasties with a delicious Tinga filling along with amazing books to help you explore the history of these immigrants. Click this link to read more: http://www.passthechipotle.com/immigrant-foods-in-mexico-ep-63
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Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 62
In this first episode of season 5, we take a look into the key historical events that lead to the discovery of the Americas, the Spanish conquest of Mexico and the war of independence.
September marks the beginning of a long season of celebrations that culminate the following year! These “fiestas” help us celebrate togetherness and food serves as a form of culinary reconciliation with our past and present.
Links mentioned on this episode:
Film: 1492 the conquest of paradise https://amzn.to/3hMGC6w
Film: The Other Conquest https://amzn.to/2EKZAvv
Get my ebooks! shorturl.at/kuT34
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Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Thank you for another podcast year together!
This episode reflects on the stories, topics and conversations I presented to you over season 4 including sound-bites from the conversations I had with the guests that shared their stories, opinions and experiences dealing with the challenges of building socially responsible businesses; fostering cultural conversations through food; safekeeping Mexico's heritage crops; documenting Mexico’s foodways and following the culinary impact of Mexican ingredients around the world.
Find the guests of this season here:
- Karina Jimenez founder of Viva los cupcakes: https://www.instagram.com/vivaloscupcakes
- Eddie Sandoval founder of Pinole Blue: http://instagram.com/pinoleblue
- Elizabeth Carroll film director and documentarist: https://www.instagram.com/eeebethhh/
- Rafael Mier director of Fundación Tortilla de Maíz Mexicana: https://www.instagram.com/rafa.mier / https://www.instagram.com/fundaciontortilla/
- Alex Hutchinson chocolate historian:https://www.instagram.com/penthorpebooks/
Links mentioned on this episode:
- Documentary: Diana Kennedy Nothing Fancy https://amzn.to/3kJiP9r
- Episode 58 Diana Kennedy: Documenting the memory of taste https://tinyurl.com/y38had2r
- Hungry Books Podcast: https://anchor.fm/hungry-books
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Newsletter: eepurl.com/cV5AsH
Get my books!shorturl.at/kuT34
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 60
The grand finale of season 4 brings an interview with author and chocolate Historian extraordinaire Alex Hutchinson, this episode continues exploring the adventures of cocoa, a wondrous seed that continued to change lives at its arrival in England where mass-produced chocolate bars were invented.
Alex will take us to discover the surprising history of the chocolate and confectionary industry in Victorian England, learn about the darker side of the cocoa trade and find out who the Quakers were and how they invented the chocolate industry.
This fantastic last episode even comes with a guided chocolate meditation where you will learn to discern and fully appreciate chocolate’s sensory explosion, check all the links below to contact Alex and get her books.
Links mentioned on this episode:
- Check this episode’s blogpost: http://www.passthechipotle.com/interview-with-chocolate-historian-alex-hutchinson-ep-60
Contact Alex Hutchinson
- Web: https://alexthearchivist.com/
- Instagram: https://www.instagram.com/penthorpebooks/
- Twitter: https://twitter.com/PenThorpeBooks
- Youtube: https://www.youtube.com/channel/UCvL-TMJJqt3iNZud793lSPw
- Facebook: https://www.facebook.com/penthorpebooks/
- LinkedIn: https://www.linkedin.com/in/alexthearchivist/
Get Alex’s books!
- The Quality Street Girls https://amzn.to/30kkvwz
The mothers of quality street https://amzn.to/2Ws7fVs * How to taste chocolate: https://tinyurl.com/yxsjt63r * Youtube version: https://tinyurl.com/y9ot9a57 * You’re dead to me podcast featuring Alex Hutchison: https://www.bbc.co.uk/programmes/p0874r22
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Get my books! shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Check my other podcast: Hungry Books https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 59
In part I of this special you will hear about cocoa's botanical origin, and how its cultivation was intimately connected to the rise of the first civilisations of ancient Mexico. Discover why cocoa inspired myths, recipes and rites, and find out how centuries later, the exotic and addictive chocolate conquered the palates of Spanish colonisers who obsessed to the point of fearing for the salvation of their souls.
Links mentioned on this episode:
Cocoa reading list: http://www.passthechipotle.com/cultural-staples-cocoa-part-i
Youtube version: https://tinyurl.com/y9ot9a57
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Get my books! shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 58
British writer Diana Kennedy has been described as the “saviour” of Mexican cuisine with an uncompromising commitment to preserving traditional foodways. Diana has 56 years of experience researching, travelling, writing and leading conservation projects to protect Mexico’s ancestral agriculture. Her books are considered masterpieces and she is seen as the undisputed expert in Mexican food. But how much does the world really know bout her work? What makes it so unique? and is she actually the only Mexican food specialist? This episode offers a deep reflection about her work from a Mexican perspective to better understand, value and continue building upon her legacy.
There are many resources about this episode on this special blogpost: http://www.passthechipotle.com/diana-kennedy-the-memory-of-taste-ep-58
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Get my books! shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 57
5 de Mayo is internationally recognised as a Mexican celebration, but why is it such a big deal in the USA? In this epic episode, I explore the many events that lead to the famous battle of Puebla on that eventful day of May 5th, 1862 and the fascinating aftermath that changed the nation's history.
Find out how Emperor Napoleon III, President Benito Juárez, General Ignacio Zaragoza, and Maximilian from Austria ended up entangled in a story of intrigue, treason, greed, death and glory. This is Game of thrones Mexican style!
Links mentioned on this episode:
Get the book: “El Cinco de Mayo” by David Hayes- Bautista https://amzn.to/35Ui7il
Episode’s blogpost: http://www.passthechipotle.com/the-true-history-of-the-5-de-mayo-celebrations-ep-57
Youtube version: https://tinyurl.com/y9ot9a57
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Get my books! shorturl.at/kuT34
Newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 56
Corn has historically been at the heart of Mexico’s food system but it is going through a severe crisis as many of the native 59 varieties of corn are at risk of being lost forever, added to this, traditional corn tortillas have been heavily displaced by mass-produced “fake” or “junk” tortillas which contain additives, colourants and additives that are harmful and often not listed on packaging labels.
My guest Rafael Mier is the founder and director of Fundacion Tortilla de Maiz Mexicana, an independent Mexican charity that promotes the cultural, economic and gastronomic significance of Mexican corn through education and advocacy to build legal frameworks to protect native varieties of corn, regulate the production of corn tortillas and save popcorn corn from extinction.
Links mentioned on this episode:
Contact Rafel Mier
Instagram: https://www.instagram.com/rafa.mier
Facebook: https://www.facebook.com/mier.rafael
Twitter: https://twitter.com/rafamier
Email: rafa@tortillademaiz.org
Fundación Tortilla de Maíz Mexicana
Instagram: https://www.instagram.com/fundaciontortilla/
Facebook: https://www.facebook.com/tortillademaizmexicana/
Twitter: https://twitter.com/fundaciontorti
Youtube: t.ly/rVnLX
Visit this episode’s blogpost to read and watch extra material: http://www.passthechipotle.com/entrevista-con-rafael-mier-director-de-fundacion-tortilla-ep-56
Interview 🎤with organic vanilla entrepreneur Nicole Makrinos https://tinyurl.com/ycya3sy6
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Newsletter: eepurl.com/cV5AsH Get my books! shorturl.at/kuT34
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: https://tinyurl.com/y9ot9a57
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books
Presentado por: Rocio Carvajal investigadora de historia gastronómica, autor y cocinera.
Episodio 56
El maíz ha estado por miles de años al centro del sistema alimentario mexicano sin embargo actualmente enfrenta una severa crisis y muchas de las 59 variedades de maíz nativo están en riesgo de desaparecer. Aunado a esto, las tortillas de maíz tradicionales han sido desplazadas por “tortillas chatarra” que son producidas con grandes cantidades de aditivos, conservadores y colorantes que no están adecuadamente descritos en las etiquetas de los productos.
Mi invitado especial es el Mtro. Rafael Mier, director de Fundación Tortilla de Maíz Mexicana, una organización independiente que promueve el valor cultural, económico y gastronómico del maíz Mexicano a travez de materiales educativos y reformas a la ley para crear condiciones que permitan proteger a las variedades de maíz mexicano y su cultivo, regular la producción de tortillas y rescatar al maíz palomero mexicano de la extinción.
Contacta a Rafel Mier
Instagram: https://www.instagram.com/rafa.mier
Facebook: https://www.facebook.com/mier.rafael
Twitter: https://twitter.com/rafamier
Email: rafa@tortillademaiz.org
Fundación Tortilla de Maíz Mexicana
Instagram: https://www.instagram.com/fundaciontortilla/
Facebook: https://www.facebook.com/tortillademaizmexicana/
Twitter: https://twitter.com/fundaciontorti
Youtube: t.ly/rVnLX
Visita el blogpost de este episodio para ver y leer material adicional: http://www.passthechipotle.com/entrevista-con-rafael-mier-director-de-fundacion-tortilla-ep-56
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Newsletter: eepurl.com/cV5AsH Get my books! shorturl.at/kuT34
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: Pass the Chipotle Podcast
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
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Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 55
Diana Kennedy arrived in Mexico 63 years ago, and since then has dedicated her life to exploring Mexico’s foodways, culinary heritage and food traditions. Today Diana is the undisputed authority in Mexico’s edible biodiversity, traditional cooking techniques and recipes, and we are only but beginning to understand and dimension the relevance of her legacy.
This episode features an interview acclaimed documentarist Elizabeth Carroll who directed the film “Diana Kennedy, nothing fancy” we talk about Elizabeth’s journey through the making of this project and the many professional and life lessons that she learnt after taking a once in a lifetime opportunity to create a deep and intimate work that takes us into a moving, raw and powerful story that gives us unique access into the thoughts, passions, drivers and stories of a lifetime on the road, documenting the trial of flavours, recipes and safekeeping the love stories that Mexicans tell to each other through food.
Contact Elizabeth Carroll
Web: http://www.honeywaterfilms.com
Instagram: https://www.instagram.com/eeebethhh
Email: elizabeth@honeywaterfilms.com
The film: Diana Kennedy Nothing Fancy
Instagram: https://www.instagram.com/nothingfancyfilm
Visit this episode’s blog post to watch the film’s trailer and get Diana Kennedy’s reading books: http://www.passthechipotle.com/interview-with-film-director-elizabeth-carroll-ep-55
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Newsletter: eepurl.com/cV5AsH Get my books! shorturl.at/kuT34
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: hello@passthechipotle.com
web: http//www.passthechipotle.com
Youtube: Pass the Chipotle Podcast
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 54
Culinary regions: The grand north ⛰️
This is the final instalment of “The Culinary Regions of Mexico” featuring the majestic northern canyons, stunning deserts, parries, mountains and wonderful foods from the states of Chihuahua, Coahuila, Nuevo Leon, Durango and Zacatecas.
Links mentioned on this episode:
- “Cabeza de Vaca's Adventures in the Unknown Interior of America” - https://amzn.to/3b6Tfp9
- “The Underdogs: A Novel of the Mexican Revolution” by Mariano Azuela - https://amzn.to/2whYAes
- “Memorias de cocina y bodega” by Alfonso Reyes (in Spanish) - https://amzn.to/2w9JGXP
- “Like water for chocolate” by Laura Esquivel - https://amzn.to/2UgOBiH
- Revolutions podcast by Mike Duncan season 9.01- https://open.spotify.com/episode/4javfaiQ57WUG6xKTBSn5R
- This episode’s blogpost - http://www.passthechipotle.com/culinary-regions-the-grand-north-ep-54
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- Newsletter: eepurl.com/cV5AsH
- Get my books! shorturl.at/kuT34
- Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
- Instagram: https://www.instagram.com/rocio.carvajalc/
- email: hello@passthechipotle.com
- web: http/www.passthechipotle.com
- Youtube: Pass the Chipotle Podcast
- Donate to the show: https://www.buymeacoffee.com/rfxWGIy
- 🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 53
At the heart of Pinole Blue is the deep pride of Eddie Sandoval’s cultural heritage, a passion for building a business that is socially and ethically sound to provide hight quality nutrition and hail the ancestral tradition of the Tarahumara food traditions in Mexico.
Eddie started his Pinole business (from his college dorm!) when he was still finishing his Business Finance Degree at Wichita’s State University, today he is determined to bring pinole to all of the US while giving back to the indigenous people that inspired his vision, enjoy this moving, inspiring and bright interview, preferably with a cup of Pinole Blue.
Links mentioned on this episode:
- Born to run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen. By Christopher McDougall Buy it here: https://amzn.to/2vDhxYI
- Start something that matters. By Blake Mycoskie. Buy it here: https://amzn.to/2xdpQep
- Lorena Ramirez’s Netflix special: Lorena, la de los pies ligeros https://youtu.be/E04zNn9dFZo
- Check this episode's special blogpost: http://www.passthechipotle.com/interview-with-eddie-sandoval-founder-of-pinole-blue-ep-53
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Contact Eddie and Pinole Blue here:
- Web/shop: https://www.pinoleblue.com + https://pinolebluetortillas.com/
- Instagram: http://instagram.com/pinoleblue
- Facebook: https://www.facebook.com/PinoleBlue/
- Twitter: https://twitter.com/PinoleBlue
- Youtube: https://www.youtube.com/channel/UCsEWhs1AayYqeiUNnlrrI5A
- Pinterest: https://www.pinterest.com.mx/pinolebluetortillas/
- LinkedIn: https://www.linkedin.com/in/eddie-sandoval-aa2132b1
- Email: eddiesandoval@pinoleblue.com
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- Get my books! https://gumroad.com/Rociocarvajal
- Twitter: @chipotlepodcast + @rocio_carvajalc
- Instagram: @rocio.carvajalc
- email: hello@passthechipotle.com
- web: http://www.passthechipotle.com
- Youtube: Pass the Chipotle Podcast
- Donate to the show: https://www.buymeacoffee.com/rfxWGIy
🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author. Episode 52 Karina Jimenez is a Mexican-American third-generation food entrepreneur who harvested inspiration and drive from her bicultural upbringing and arts background to create Viva los Cupcakes. Tamal de mole, salsa verde, conchita and mazapan are some of the many cupcake flavours that hide in plain sight an ingenious culinary transgression that provokes curiosity and starts conversations about shared traditions, innovation and cultural resilience, all in one delicious bite. We talk about the professional and personal challenges of learning to ask for help, becoming a successful business owner and voicing a generation of Latinas breaking cultural stereotypes and creating opportunities for others to grow. Links mentioned on this episode: -Check this episode's special blogpost: www.passthechipotle.com/interview-with-karina-jimenez-owner-of-viva-los-cupcakes-ep-52 Contact Karina and Viva los Cupcakes here: Web: https://www.vivaloscupcakes.com/ Instagram: https://www.instagram.com/vivaloscupcakes/ Twitter: https://twitter.com/vivaloscupcakes Facebook: https://www.facebook.com/vivaloscupcakes Email: vivaloscupcakes@yahoo.com —————————————– Newsletter: Subscribe here Get my books! shorturl.at/kuT34 Twitter: @chipotlepodcast + @rocio_carvajalc Instagram: @rocio.carvajalc email: hello@passthechipotle.com web: passthechipotle.com Youtube: Pass the Chipotle Podcast Donate to the show: https://www.buymeacoffee.com/rfxWGIy 🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 51
The history of chilies is the history is part of the backbone of Mexico’s gastronomy, their culinary use stretches for more than 9000 years and chillies today are much more than a condiment but a true symbol of cultural identity.
This episode explores many little-known aspects of chillies, their biology, chemistry, evolution, cultural significance, global dissemination and culinary uses.
Links mentioned on this episode:
-Check the reading list and extra materials for this episode: www.passthechipotle.com/cultural-staples-chillies-ep-51
-🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books
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Newsletter: Subscribe here
Get my books! shorturl.at/kuT34
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 50
Thank you for 50 episodes together celebrating Mexico’s culinary treasures!
This episode explores the cultural history of the Christmas traditions in Mexico, a country where each celebration is a life-affirming act that reinforces the sense of togetherness as they bring together our rich cultural heritage.
Links mentioned on this episode:
-Visit this episode’s blogpost: http://www.passthechipotle.com/the-history-of-a-mexican-christmas-ep-50
-🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books
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Newsletter: Subscribe here shorturl.at/egi15
Get my books! https://gumroad.com/rociocarvajal
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
Web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Donate to the show: https://www.buymeacoffee.com/rfxWGIy
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 49
Culinary Regions of Mexico: Pacific South Coast
On this episode we visit the gorgeous coastal states of Colima, Michoacán Jalisco, Guerrero and Oaxaca. This beautiful culinary region of Mexico and its monumental mountains, valleys, coasts and vibrant cultural heritage has gifted the world with tequila, pozole, carnitas and many other soulful and delicious creations.
Links mentioned on this episode:
-Visit this episode’s blogpost: http://www.passthechipotle.com/pacific-south-coast/
-Buy a copy of Pedro Paramo here: https://amzn.to/2O11h9d
-🎧 Check "Hungry Books" my new podcast: https://anchor.fm/hungry-books
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Newsletter: Subscribe here
Get my books! shorturl.at/kuT34
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Make a donation to the show. https://www.buymeacoffee.com/rfxWGIy
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 48
More than any other Mexican tradition, Dia de Muertos brings together ancient indigenous and European traditions. This fascinating and culturally significant tradition is listed as UNESCO’s list of intangible cultural heritage of humanity, celebrated in films, songs, poems and folk art.
This episode is an invitation to discover, understand and enjoy the history and meaning of a tradition that helps us find deeper and meaningful ways to reconnect with our ancestors.
Visit the episode’s special blogpost here
Go to my ebook store here
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Newsletter: Subscribe here
Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 47 Season 4 of the podcast premieres with the culinary region of the Bajio, located in the central-north planes of Mexico. We explore the beautiful states of Guanajuato, Aguascalientes and Queretaro.
The Bajío is the perfect example of romantic country life, with delicious and soulful food, large rural states that overview fields of cereals, and agaves, making it the perfect setting for many romantic films of the golden age of Mexico’s cinema. Visit the episode’s special blogpost here. Get my E-book: Mexican Market food, a celebration of traditional Mexican cooking
Go to this episode's blogpost by click here.
My new book:Mexican Market food, a celebration of traditional Mexican cooking
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Newsletter: Subscribe here
Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 46
This episode revisits the conversations with ten incredible Mexican food heroes, celebrating their businesses, books, projects and personal stories.
You will hear from:
- Food tour specialist Anais Martinez, Mexico City.
- Author, blogger and activist Yvette Marquez Sharpnack, Colorado.
- Chef and founder of SALSAOLOGY Lori Sandoval, from Los Angles California.
- Food entrepreneur and tamale expert Saul Talavera, Las Vegas.
- Chef, brand ambassador and cookery teacher Sylvia Vavik, Oslo Norway.
- Food anthropologist and food consultant Jolien Benjamin from Toronto, Canada.
- Food entrepreneur and Founder of MASEINDA Javier Gaviria based in Los Angeles.
- Anthropologist and author of Frida Kahlo at home Suzane Barbezat from Oaxaca, Mexico.
- Food historian, author, speaker and vlogger cook Ken Albala.
- Chef, author and founder of La Newyorkina and Dough Doughnuts Fany Gerson.
These interviews open new and exciting ways to prompt conversations, inspire you and help you find new ways to rediscover Mexico’s enormous gastronomic heritage.
Links mentioned on this episode:
Get your free copy of Stories on our plate, recipes and conversations.
Episode's blogpost:
My new book:Mexican Market food, a celebration of traditional Mexican cooking
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Newsletter: Subscribe here
Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
Presented by: Rocio Carvajal Food history writer, cook and author. Episode 45 The pacific north-west coast of Mexico has become an international foodie destination, the vibrant wine routes and food and wine festivals are the canvas for the new and exciting MexMed cuisine. This episode explores the history, edible landscapes, culture and food traditions of the eclectic and cosmopolite mix of vibrant places like Tijuana, Baja California, Valle de Guadalupe, the Sonora-Sinaloa corridor and Nayarit Riviera bring together a unique mix of tradition and innovation, dessert and some of the nation’s most treasured marine reservoirs. Links mentioned on this episode: Join my newsletter: Subscribe here! Watch the youtube version: Pass the Chipotle Podcast Get my foodie book recommendations here Valle de Guadalupe’s fest: https://vallefoodandwinefest.com/ The Teachings of Don Juan: A Yaqui Way of Knowledge by Carlos Castaneda. —————————————– Newsletter: Subscribe here Book: Mexican Market food, a celebration of traditional Mexican cooking Go to my ebook store here Twitter: @chipotlepodcast + @rocio_carvajalc Instagram: @rocio.carvajalc email: hello@passthechipotle.com web: passthechipotle.com Youtube: Pass the Chipotle Podcast
Presented by: Rocio Carvajal Food history writer, cook and author.
This interview features Chef Fany Gerson, best seller author and founder of La Newyorkina and Dough.
Mexican Chef Fany Gerson is a successful business owner and a household name across America’s major food magazines and specialised websites when it comes to traditional Mexican confectionary and frozen treats. Fany comes from a Ukranian-Jewish and Mexican heritage, the shared family-centred food culture of both have had a key role in the way she has developed her culinary identity. After training at the Culinary Institute of America and working for Michelin star restaurants she co-founded Dough, a doughnut-devoted artisan bakery with locations in Brooklyn and Manhattan. Dough was voted America’s best doughnut shop in 2017. Later on she founded La Newyorkina, an ice cream and iced lollies parlour and catering services specialised in artisanal frozen Mexican treats and sweets.
This insightful conversation is a truly unique opportunity to get up close and personal with one of Mexico’s most acclaimed culinary ambassadors in the US who has built a very sweet empire with passion, resilience and enormous creativity.
Get Fany’s amazing books: http://www.passthechipotle.com/must-read-books-for-cooks
Read more on this episode’s blogpost: http://www.passthechipotle.com/interview-with-chef-and-entrepreneur-fany-gerson-ep-44
Check the Youtube version of this episode with extra material: Pass the Chipotle Podcast
Follow and connect with Fany Gerson:
Email: fanagerson@yahoo.com
Website: https://www.lanewyorkina.com/ + https://www.doughdoughnuts.com/
Twitter: @fanygerson + @LaNewyorkina + @doughbrooklyn
Instagram: @lanewyorkina + @doughdoughnuts
Linkedin: fany-gerson
Casa Publica restaurant
Instagram: @casapublicabk
Website: http://www.casapublicabk.com/
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Get your copy of Mexican Market food: http://www.passthechipotle.com/book/
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Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Support this show on Patreon
Presented by: Rocio Carvajal Food history writer, cook and author.
This episode features Professor Ken Albala, a distinguished member of the department of History of the university of the Pacific in California, U.S.A.
Dr. Albala is a renown food historian,TEDx speaker, cook, vlogger and part-time wine, cheese and bread maker with a B.A. Modern European Studies from The George Washington University, a M.A. in Tudor and Stuart England from Yale, and a Ph.D. in Renaissance History from Columbia University, he has published, edited and co authored around 24 books and counting.
Some of the topics discussed include:
- capitalism and food production
- cooking as an empowering exercise to reclaim creativity and cross-cultural pollination
- the role of universities and food studies to promote social change
- democratise access to knowledge
Read more on this episode’s blogpost: http://www.passthechipotle.com/interview-with-food-historian-ken-albala-ep-43
Youtube version: Pass the Chipotle Podcast
Follow and connect with Professor Ken Albala:
Email: kalbala@pacific.edu
Website: Ken Albala's Food Rant http://kenalbala.blogspot.com/
Twitter: https://twitter.com/kenalbala
Instagram: https://www.instagram.com/kenalbala
Ken’s youtube channel: https://www.youtube.com/user/kalbala1
Ken’s Ted Talk: https://www.youtube.com/watch?v=rt-oaLVjz3U&t=408s
Linkedin: https://www.linkedin.com/in/ken-albala-987561134
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Get your copy of Mexican Market food: http://www.passthechipotle.com/book/
Check the Youtube version of this episode with extra material: Pass the Chipotle Podcast
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Newsletter: Subscribe here
Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 42
This special is all about my newly published book Mexican market food, a celebration of traditional Mexican cooking, I share with you the key ideas and inspiration behind this book. I share some passages and behind the scenes moments and thoughts about the making of it.
The beautifully vibrant Mexican markets are the heart of the nation’s celebrated culinary traditions. Mexican market food, a celebration of traditional Mexican cooking is a book that takes you into the fascinating world of Mexico’s traditional markets, through a collection of delicious recipes, histories, culture and traditions embodied in the market culture in Mexico.
- Get your copy of Mexican Market food: http://www.passthechipotle.com/book/
- Check the Youtube version of this episode with extra material: Pass the Chipotle Podcast
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Newsletter: Subscribe here
Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
Presented by: Rocio Carvajal Food history writer, cook and author.
The Huasteca is the largest and most complex cultural region of Mexico spread between six states in the centre and north east of the country. The many indigenous tribes and mestizo people famously have an enormous pride in their shared cultural heritage, rich gastronomy, traditions, folk art and even music and dances. Huasteca has it all!
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Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
Anthropologist and author of the best seller book Frida Kahlo at home Suzanne Barbezat talks about the intimate life of one of Mexico’s most celebrated artists and incredibly multidimensional woman that was Frida Kahlo, we discuss her work, little known aspects of her family life and take a virtual tour at the iconic “Blue house” in Coyoacan, Mexico.
Read this episode's full blogpost HERE
Follow and connect with Suzanne
Web: http://www.suzannebarbezat.com/
Instagram: https://www.instagram.com/mexicoguide/
Twitter: https://twitter.com/mexicoguide/
Company: http://discover-oaxaca.com/
Facebook: https://www.facebook.com/mexico.travel
Linkedin:https://www.linkedin.com/in/suzannebarbezat
Email: sbarbezat@gmail.com
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Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
The food of the south-east of Mexico and the peninsula of Yucatan is vibrant, fresh and colourful, it truly brings together the sea and the land, join me exploring the treasures of Campeche, Chiapas, Tabasco, Yucatan and Quintana Roo.
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Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
Food entrepreneur Jorge Gaviria a former a former Forbes 30 under 30, founder and CEO of MASIENDA talks about his mission to source the best corn from small Mexican farms to produce delicious organic corn tortillas in the U.S.
We discuss the environmental, cultural economical ad gastronomical benefits of traditional cooking methods, we also talk about sustainable food production and how Chef Dan Barber to inspired him to honour and celebrate the traditional food ways of Mexico.
Read this episode's full blogpost with extra material HERE
Follow and connect with MASIENDA
Web: https://www.masienda.com
Buy tortillas: https://www.masienda.com/where-to-enjoy
Instagram: https://www.instagram.com/masienda
Twitter: https://twitter.com/masienda_us
Vimeo: https://vimeo.com/205895612
Email: info@masienda.com
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Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
Jolien Benjamin is the co-founder of the London-based award winning culinary incubator Stories on Our Plate. With a background in social work and a masters degree in Anthropology of Food from the University of London’s School of Oriental and African Studies, Jolien has participated in many food education projects in her native Holland, England and now in Toronto, Canada.
In this conversation we discuss a range of topics that are the backbone of both of our professional projects such as food studies, anthropology, culinary identities and food activism. We also explore the relevance of creating purposeful social enterprises that champion diverse cultural identities that through food can create empowerment and facilitate cultural exchange.
Read this episode's full blogpost with extra material HERE.
Follow Jolien here:
Instagram: @food_wiser
LinkedIn: https://www.linkedin.com/in/jolienbenjamin/
Email: joliensoopstories@gmail.com
Stories on Our Plate (SOOP)
Instagram: @soop_stories
Web: http://www.soopstories.com
https://www.instagram.com/soop_stories
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Newsletter: Subscribe here
Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
In this episode I take a closer view to the culinary region of Mexico’s central high planes and review some historical, social and cultural aspects that inspired gastronomic traditions in the states of Morelos, Hidalgo, Mexico city and Puebla.
As I unveil this metaphorical gastronomic map of Mexico I will reveal how each region has contributed to the elevation of Mexican cuisine as intangible heritage of mankind by UNESCO.
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Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
Presented by: Rocio Carvajal Food history writer, cook and author.
Of Norwegian father and Mexican mother Sylvia Vavik was born under lucky stars that sparkled her curiosity and wish to embrace both of her heritage lines.
After studying Political sciences and web design for good measure, she realised that her creative heart was in gastronomy. Sylva became a professional chef and relocated in Norway, she won the popular tv show called Norway’s grill master back in 2015.
In this interview you will discover how celebrating cultural diversity in an increasingly multicultural world can lead to personal and professional fulfilment and make everybody’s lives richer, better and bigger.
Follow Chef Sylvia here:
web: http://www.aquicomi.no/
Instagram: @chefsylviavavik
Facebook: SylviaAquicomi2015
Youtube: Chef Sylvia’s channel
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Newsletter: Subscribe here
Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
This episode continues exploring the importance of coffee in Mexico, find out how is the journey coffee makes from the fields to your morning cup.Discover what the so called “speciality coffee is all about” and which are the “Oscars” in the coffee world.
Grab a large cup and press play!
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Book: Mexican Market food, a celebration of traditional Mexican cooking
Go to my ebook store here
Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
Buy me a taco! Donate to the show here
Saul Talavera is a Mexican-American cook, owner of “el Tamalucas” selling traditional, bespoke and gourmet tamales in Las Vegas Nevada, USA
After many years working as manager in a fast food restaurant Saul decided to start his own business partnering up with his father, also a talented cook. This was the beginning of a journey that would take him closer than ever to his family’s legacy, the food he loves and the passion that ignites his creativity by making the most amazing and delicious tamales you have ever seen.
Follow Saul here:
Instagram: @el_tamalucas702
Facebook: ElTamalucas
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web: passthechipotle.com
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Dia de Muertos is the most recognisable and internationally celebrated tradition of Mexico, it is rooted in ancient pre -Columbian funerary rituals that merged with catholic rites after the Spanish colonisation.
This UNESCO listed celebration is one about cultural syncretism in Mexico, about love, spirituality and remembrance, it is an invitation to discover, understand and enjoy life in all its levels of existence and find deeper and more meaningful ways to experience the world.
Check this episode's special youtube version with extra material!
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Presented by: Rocio Carvajal Food history writer, cook and author.
Arts history graduate and Cordon Bleu Chef Lori Sandoval is the founder of Salsaology an L.A. based company producing award winning coking sauces inspired by the culinary traditions of her parent’s home-states of Jalisco and Zacatecas in Mexico.
In this interview we talk about cultural identity, the never-ending transformation of the food industry, food perceptions and cultural appropriation, and Lori’s amazing sauces, which are indeed bottled dreams.
Follow and contact Lori and Salsaology here:
LinkedIn: https://bit.ly/2P34iIH
Website: https://salsaology.com
Instagram: https://www.instagram.com/salsaology/
Twitter: https://twitter.com/salsaology
Facebook: https://www.facebook.com/salsaology/
Pinterest: https://nl.pinterest.com/salsaology/
Email: lsandoval@salsa-ology.com
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web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
Yvette Marquez Sharpnack is a multi-talented entrepreneur and founder of Muy Bueno, she has built a unique business that reflects the pride and inspiration she sources from her Mexican heritage, her projects include cookbooks, brand ambassadorship, photography, and award-winning video productions.
In this interview, we talked about her personal story, collaborative networks, breaking cultural stereotypes, and what it takes for a spirited and talented Mexican-American to become a successful businesswoman.
Follow and contact Yvette here:
LinkedIn: https://www.linkedin.com/in/yvette-marquez-sharpnack/
Instagram: https://www.instagram.com/muybuenocooking
Twitter: https://twitter.com/muybuenocooking
Facebook: https://www.facebook.com/muybuenocookbook/
Pinterest: https://www.pinterest.com/muybueno/
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Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
This episode explores how coffee made its voyage from Eritrea, modern day Ethiopia, Africa into the Americas and how in a short time its production displaced the one of tobacco. The gradual introduction of coffee in Mexico began in the late 1700s and it was directly linked to wealthy immigrants from Italy, Greece, Belgium and Germany who kickstarted one of the nation’s most profitable crops.
Today, 13 of the 32 states of Mexico are coffee producers, and its consumption, production and costumes associated to the drink have been surprisingly linked to the country’s own political history, find out why!
The youtube episode contains plenty of additional visual material so make sure to have a good cup of coffee at hand before you hit play.
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web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
September 16th Mexico celebrates Independence Day, commemorating the call to arms to put an end to the Spanish colony.
This occasion marks the start of a very long season of national fiestas that is celebrations, from the patriotic to the religious in a wonderful display of mixed heritage traditions and delicious food!
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Presented by: Rocio Carvajal Food history writer, cook and author.
Anais Martinez is a food tour specialist based in Mexico City where she runs private food tours covering the broad scope of what the capital has to offer, from markets, street food, craft drinks, and any Michelin star restaurant and cafe you’ve ever seen on Chef’s table and Mind of a Chef.
With studies in gastronomy, art, design and a solid experience in the food industry as restaurant manager and menu developer, Anais decided to create her company “The curious Mexican” offering tailor made unique experiences that are a foodie’s dream. In this interview we discuss the craft and care behind creating food tours and how our generation is creating bridges of cultural understanding through food.
If you are planning a trip to Mexico City Anais is your #1 option to have an insightful, friendly and unique experience.
As mentioned on this episode, the former nunnery where poet, cook, philosopher and nun Sor Juana was converted into the University of El Claustro de Sor Juana, you can listen her story on this episode. https://bit.ly/2C5hirO
Follow and contact Anais here:
Instagram: @thecuriousmexican
Web: thecuriousmexican.com
Facebook: thecuriousmexican
Twitter: acuriousmexican
Email: anais@thecuriousmexican.com
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Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
It’s been a little over a year since Pass the Chipotle first launched, in that time I’ve had the honour to met and interviewed talented cooks, bloggers, cookery trainers, authors and entrepreneurs that share their passion for Mexican gastronomy.
This episode celebrates their work, experience and personal that has inspired the global audience of Pass the Chipotle.
Click here to visit this episode’s blogpost, and get the links mention on this show.
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web: passthechipotle.com
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Presented by: Rocio Carvajal Food history writer, cook and author.
On this second part of the markets special we continue our journey through the history of Mexican markets exploring the colonial period and the changes in the agricultural system that reflected the social and cultural changes of its time.
We will see how Markets survived the war of Independence, invasions, two fail empires and the Mexican Revolution all the way through the age of the supermarkets.
This episode closes with the top ten Mexican markets that I think sum up some of the best features of Mexico’s unique, culturally significant and even quirky markets.
Click here to visit this episode’s blogpost to find more information about the markets mentioned.
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web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
Mexico’s famously colourful and exuberant markets appear in every travel show featuring the country, but the history of the grand Mexican markets dates back to the 14th Century when the expansion of the Aztec empire created thousands of roads that brought unimaginable wealth and products form every corner of the territory.
This first part special focuses on the “tianquiztli” or market of Tlateloco, the most widely documented ancient market at the heart of the Aztec empire, destroyed at the hands of Spanish conquistadors in 1521 but not even this ended the long tradition of markets… this fascinating story will continue on the second part of this special.
Don’t miss the Youtube episode with extra material of photos and illustrations.
Read my review of: Cumin, camels and caravans, a Spice Odyssey in the “Books for Cooks”section of my website.
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Instagram: @rocio.carvajalc
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web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
On this episode, I talk about why supper clubs are a wonderful opportunity to develop your own business and make money following your passion.
perhaps you have you always dreamed of running your own food business, but with so many options available now from food trucks, takeaways and food markets is hard to know which is the right option for you.
Supper clubs disrupted the typical restaurant business model bringing together amazingly talented cooks with customers who want personalised and wonderful dining experiences without having to own a restaurant. Supper clubs have been embraced by celebrity chefs, non-profits, home cooks and entrepreneurs and have become an ever-growing global trend that for once is benefiting from many things that the free market has to offer, democratising the possibility for anyone to participate in the food industry.
Get your free copy here
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Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
Yolanda is the youngest of my guests so far, but this talented cook has pushed herself and travelled the world following her passions, from her sunny hometown of Torreon, Coahuila in the Northern region of Mexico she moved to Germany and now lives in London where she works as marketing manager at the School of Wok and runs Eat Latin, a food hub offering dining experiences through popups, supperclubs and private catering.
Check this episode’s blogpost to get Yolanda’s famous Dried Chillies Pulled Pork Baos, click here.
Follow Yolanda here:
Instagram: @eatlatin + @yolandaocon
Web: http://www.eatlatin.com
Facebook: eatlatin
Twitter: @EatLatin
School of Wok: https://schoolofwok.co.uk
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Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
Karla is a well-established traditional cook from Ensenada, Baja California who has pioneered Mexican cooking classes in London. We talk about the ever changing food scene in London, the commonalities between British and Mexican culinary traditions and her passion for creating immersive cooking classes.
Follow Karla here:
Instagram: @mexicanfoodmemories
Blog: mexicanfoodmemories.co.uk
Facebook: mexicanfoodmemories
Twitter: @mexicanfoodmem
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Book: Mexican Market food, a celebration of traditional Mexican cooking
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Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
Douglas and I talk about how understanding the importance of food in Mexico is essential to transition from being an outsider to fully embrace the nation’s wonderful edible treasures, from his first tortilla to the perfect guacamole!
Follow Douglas here:
Instagram: @mexicanfoodjournal
Blog: mexicanfoodjournal.com
Facebook: mexicanfoodjournal
Twitter: @mexfoodjournal
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Book: Mexican Market food, a celebration of traditional Mexican cooking
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Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
In this interview, Sonia Mendez Garcia, author of the food blog “La Piña en la Cocina” shares how her parent’s passion for Mexican food and entrepreneurship have inspired her work to share with thousands her family stories and recipes. We talk about tortilla making, food blogging, supperclubs and cooking classes.
Follow Sonia here:
Instagram: @lapinaenlacocina
Blog: pinaenlacocina.com
Facebook: lapinaenlacocina
Twitter: @mendez_sonia
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Book: Mexican Market food, a celebration of traditional Mexican cooking
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Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
In Mexican cuisine chilies are as important as salt! Back to the essentials with this episode dedicated to chilies, salsas, grinding stones and the king of dishes MOLE!
Mexico has more than 64 different varieties of chilies of all flavours and colours, no wonder why Mexicans eat about 15 kilos of chilies a year.
Get the recipe to make Salsa Borracha on this episode blogpost.
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Twitter: @chipotlepodcast + @rocio_carvajalc
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web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
Nicole is the proud descendant of Greek - American parents, born and raised in America, she traveled joined a program to study in Mexico and found herself charmed by the culture, history and above all the food. She now juggles a career as a Spanish language trainer, blogger and entrepreneur trading gourmet vanilla from Mexico.
Follow Nicole here:
Instagram: @flanandapplepie
Blog: flanandapplepie.wordpress.com
Voladores Vanilla
Instagram: @voladoresvanilla
Facebook: Voladores Vanilla
Etsy: Voladores Vanilla
eBay: voladores_vanilla
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web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
Shaun Shares his exciting career through continents and cuisines and how he decided to settle in Newcastle, England and open Barrio Comida, a Mexican taqueria where he serves delicious tacos and Mexican dishes.
His story of entrepreneurship, self-learning and exploration is as exciting as it is inspiring.
Follow Barrio comida here:
Instagram: @barriocomida
Twitter: @BarrioComida
Facebook: barriocomida
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web: passthechipotle.com
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Presented by: Rocio Carvajal Food history writer, cook and author.
Discover the great story of how the encounter between the Arab world and Mexico gave birth to a food institution that are Arab tacos. The tale of Nocheztli, an insect farmed by indigenous tribes from Oaxaca that caused a global obsession and how “aguas frescas” or Mexican refreshers capture the Mexican landscape in every sip.
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email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
Mely shares her inspiring story as a Mexican expat living in the U.S. and how nourishing her son's cultural identity motivated her to start “Mexico in my Kitchen” a blog that rapidly became highly popular in the US as it resonates with many Mexican-American families, expats and foodies.
Follow Mely here:
- foodblog Mexico in my Kitchen
- Instagram: @mexicoinmykitchen
- Facebook: Mexicoinmykitchen
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web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
This episode offers a closer look into the Mexican street-food phenomena, how it evolved and what makes it so special. Next the story of crypto Jewish bakers in colonial Mexico who shaped the baking traditions by introducing their traditional recipes to the new World, and the fascinating story of Chinese immigrants in Mexico, and their popular cafes.
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Presented by: Rocio Carvajal Food history writer, cook and author.
Discover the history of Pozole a warrior soup (with actual warriors in it), the unusual and often funny cooking superstitions and the toxic plants and fungi used in Mexican healing rituals.
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email: hello@passthechipotle.com
web: passthechipotle.com
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Presented by: Rocio Carvajal Food history writer, cook and author.
Dr. Deborah Toner is a world-famous authority on alcohol studies and nationhood in Mexico, she is an associate professor of history at the University of Leicester.
Dr. Toner has a BA, MA and PhD in History at the University of Warwick, and is a postdoctoral research fellow at the Institute for the Study of the Americas, University of London.
Follow Dr. Toner here:
Drinking Studies Network based at the University of Warwick
Twitter: @DeborahToner+@DrinkingStudies network
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web: passthechipotle.com
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Presented by: Rocio Carvajal Food history writer, cook and author.
I’m sure many of you have heard, seen and even enjoyed tequila and mezcal on many occasions but do you know what’s difference between them? Is it the taste? the colour? The flavour? If you are wondering how to know which type of tequila or mezcal is the right one for you, don’t worry, I give you a survival guide to know your Mexican drinks!
A little known story about the British diaspora is that of the Cornish miners that settled in the industrial town of Real del Monte in the state of Hidalgo, Mexico, in the 1800s. They not only brought their skills and technology but their delicious food and their favourite sport too! click here to get the recipe to make your own Mexican-Cornish pastes!
Aztec emperors had a very good life, they indulged on anything that would take their fancy, even if that meant a big operation to have dozens of men running to harvest fresh snow from the volcanoes to prepare sorbets! listen to this amazing story and get inspired to make your own Aztec-style treats.
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web: passthechipotle.com
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Presented by: Rocio Carvajal Food history writer, cook and author.
Discover how Mexicans celebrate builders, the religious ceremonies and feasts to thank the people who build the homes we live in; find out which drink was equally popular amongst Mexican colonial Monks 17th century English Quakers; And I’ll introduce you to Sor Juana Ines de la Cruz, Mexico’s most famous poet, philosopher and cook.
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Twitter: @chipotlepodcast + @rocio_carvajalc
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email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
This week I’ll take you to navigate with me the floating allotments of Xochimilco, the so called Venice of the Aztec empire, we’ll invite ourselves to Firda Kahlo and Diego Rivera’s wedding and we’ll find out which non edible plant accompanied pre-Columbian aperitifs and digestives alike, I’ll give you a clue, Sir Walter Raleigh went bunkers for it when he was introduced to it and he certainly didn’t mind the smell!
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Twitter: @chipotlepodcast + @rocio_carvajalc
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email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author
This week we’ll pay tribute to Diana Kennedy, her work and legacy for gastronomic cultural studies. We’ll find out how the Austrian empire of Maximilian I and Charlotte of Belgium in Mexico influenced Mexico’s food. And the last segment explores the squidgy and crunchy and chewy edible insects in Mexican indigenous food.
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Twitter: @chipotlepodcast + @rocio_carvajalc
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web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
My guests this week: Virydiana Velarde from Merci Mercado and Robert Nathan Allen Founder of the charity Little Herds we talk all about how insects are being recognised worldwide as a source of sustainable food and ethical business models.
Follow my Merci Mercado and Little Herds here:
Virydiana Velarde
Facebook: Merci-Mercado
Instagram: Mercimercado_us
Robert Nathan Allen
Facebook: LittleHerds
Twitter: LittleHerds
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web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
Stewardship of culinary traditions and how this knowledge is passed on; we’ll explore the novel “Like water for chocolate” by Laura Ezquivel; the importance of chilies in Mexican food.
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Twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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Presented by: Rocio Carvajal Food history writer, cook and author.
I talk about the Mexican ingredients considered as sacred; How Baroque art influenced colonial cooks and Finally how Chef Enrique Olvera is redefining Mexican traditional food.
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Twitter: @chipotlepodcast + @rocio_carvajalc
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email: hello@passthechipotle.com
web: passthechipotle.com
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Presented by: Rocio Carvajal Food history writer, cook and author.
In this debut episode we’ll talk about the art and craft of Mexican food and the staple ingredients that define it, the culinary regions of Mexico and an introduction to the history of Tex Mex food.
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web: passthechipotle.com
Youtube: Pass the Chipotle Podcast
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