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Beyond a source of nourishment, for centuries food has been used as a form of protest and activism around the world. From cookbook writing during the American Civil War to Mexican revolutionaries who helped empower women through the kitchen, Jose Andresâs World Central Kitchen and Meymuna Hussein-Cattanâs kitchen with a mission, Flavors from Afar, in this special episode Eva and Maite discuss the different forms of food for good.
Links from today's episode:
https://wck.org/
https://www.gutenberg.org/files/25631/25631-h/25631-h.htm
https://www.flavorsfromafar.co/
https://www.tiyya.org/
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In this episode, Eva and Maite explore the histories of the Milanesa and Chicken Fried Steaks of their childhoods. They uncover legends and early recipes including where the term âgolden brownâ may have come from. Plus - Maite welcomes a very special guest, her mom (!), to the podcast and together they travel through time and make the Milanesa she grew up with.
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DĂa de Los Muertos (Day of the Dead) is one of the most celebrated holidays in Mexico. Here's a short clip on Pan de Muerto (Bread of the Dead), a pastry made for this special day.
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To celebrate Halloween Maite and Eva sip Vampiros, a blood red Mexican cocktail, while exploring vampire-like characters in Mesoamerican mythology. The ladies dive into history and uncover the connection between chocolate and witchcraft in colonial Latin America. Plus, host of Susto and South Texas native, Ayden Castellanos joins the show to share scary stories from the Texas/Mexico border!
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Garlic lovers, Eva and Maite take us back in time to unravel the mysteries of Garlic, a vegetable with medicinal properties used mostly to flavor food. Eva attempts to convert non egg eater, Maite, into a fan by making a garlicky egg dish from her cookbook, Huevos con Jocoque!
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To celebrate the launch of Evaâs new cookbook, Eva and Maite talk about how cookbooks can serve as windows into cultures and histories. They discuss the first published cookbooks (one of which involves a plagiarizing scandal!), cookbook history in Mexico, and how recipes can serve as a form of activism.
Books discussed in this episode include:Libro de cocina de Fray Geronimo de San Pelayo, 18th century
Libro de cocina Sor Juana Ines de la Cruz, 17th century
UTSAâs Mexican Cookbook
Recetario para la memoria
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As South Texans, Eva and Maite have carne asada flowing through their veins! Join them as they talk about the history of grilling meat, cowboy culture, and how Mexican barbacoa paved the way for American barbecue.
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When and where was pasta invented? How did sopita de fideo and mac and cheese become classic comfort foods in Mexico and the United States? Eva and Maite explore these questions and more as they trace the history of our favorite comfort foods and head to the kitchen to cook Tacos de Fideo from Evaâs new cookbook.
Try Maite's Mac and Cheese Recipe HERE!
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Eva and Maite head to the kitchen to prepare a deconstructed bacon wrapped hot dog recipe from Evaâs new cookbook. And they share lots of history of course! From the earliest references to sausages in antiquity, to how said sausage found two warm pieces of bread to snuggle into, how immigrants transformed it into our favorite baseball food and how the humble sausage found bacon and chiles in Mexico. This episode is all about creativity!
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Eva and Maite celebrate the new season by making their favorite cocktail, the Paloma!
1.5 oz tequila 1.5 oz grapefruit juice 1/2 oz fresh lime juice 1/4 oz agave Put in a cocktail shaker with ice and shake. Strain into ice filled glass and top off with a splash of grapefruit soda.
For one cocktail:See omnystudio.com/listener for privacy information.
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Eva and Maite kick off season 2 exploring the history of some of their favorite Latin American cocktails, classic bartenderâs manuals, Prohibition and more! Maite chats with Marlene Olarra, the beverage director at Nativo in Highland Park, who prepares classic American cocktails with a Latino twist. SalĂșd!
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Eva and Maite reflect on the highlights from the season and discuss the changing perceptions of Mexican food in the United States. Plus, award-winning Chef Ray Garcia, formerly of Broken Spanish and BS Taqueria, now of asterid in Downtown Los Angeles - shares his experiences as a Mexican-American breaking ground in the culinary world.
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Eva and Maite dive into the history of street vending and explore the backstory of the taco. Rudy Espinoza, executive director of Inclusive Action for the City, joins the show to share how his organization helps street vendors in Los Angeles. Plus, Hungry For History visits the Piñata District in Downtown LA to talk to Merced Sanchez, an activist and entrepreneur.
Want to learn more about Inclusive Action for the City? Click here.
Books discussed in this episode:
Planet Taco: A Global History of Mexican Food, Jeffery Pilcher Los Angeles Street Food: A History from Tamaleros to Taco Trucks, Farley Elliott Food, Health, and Culture in Latino Los Angeles, Sarah PortnoySee omnystudio.com/listener for privacy information.
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On this episode, Eva and Maite explore the history of the mighty potato which was first cultivated in Peru by the Inca people thousands of years ago.
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Did you know most chiles found around the world originated in Mexico? On this episode, Eva and Maite explore the vast history of chiles and even do a taste test along the way! Plus, friend of the show Ivan Vasquez, owner of Madre Restaurants in Los Angeles, returns to share his thoughts on how important chiles are in Oaxacan cuisine and as part of his culture as a whole.
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In this episode of Hungry For History, we explore how the past has contributed to today's exploitation of farm workers. From the Spanish Conquest in Mesoamerica to the Bracero Program, the establishment of the United Farm Workers of America, and the aftermath of NAFTA - Eva and Maite analyze the dynamics that affect the people who feed us.
Want to watch Eva's documentary Food Chains? Learn how here!
Follow Narsiso Martinez's work here.See omnystudio.com/listener for privacy information.
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What started off as a treat only enjoyed by the elite soon took over as a yummy bite that all could enjoy. Eva and Maite dive into the origins of nieve (ice cream) and also explore how this dessert was elevated when sugar was added. Plus - chef/owner Fany Gerson, of La Newyorkina (a frozen treats and baked goods shop in New York) joins the show to talk about why she decided to open up a company dedicated to the sweetness of Mexico.
Maite's Recipes:
Tequila Ice Cream (Yummy with Mezcal, too!)
Acocado Coconut Sorbet
Hibiscus Lime GranitaSee omnystudio.com/listener for privacy information.
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Eva and Maite explore the backstory of this delicious vegetable that was first cultivated in Mesoamerica. From seeds to salsa, marinara to ketchup, to its bad reputation when it arrived to Europe - the history of the tomato is a unique one. Also on this episode, chef/owner of Holbox Restaurant in Los Angeles, Gilberto Cetina, joins us to talk about how the tomato is a jack of all trades.
Maite's Gazpacho Recipe
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Hereâs a little-known fact you might not have known... The beer industry might be dominated by men today but women were the original brewers and played a vital role in beerâs popularity! In this episode, Eva and Maite explore beerâs fascinating history. Plus - Carmen Velasco Favela, owner and founder of Mujeres Brew House, an all-female run / Latina-owned craft beer company in San Diego, CA joins the show.
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- Se mer
