Hi, Hungry for History fans! We're excited to tell you about The Flaky Biscuit, the newest podcast from Shondaland Audio and iHeartPodcasts. Hosted by baker and cookbook author Bryan Ford, we think you'll enjoy this show's infusion of cooking and connection. You don't have to only take our word for it, though. Check out the trailer today for yourself! About Flaky Biscuit: Welcome to The Flaky Biscuit Podcast! Each episode, award-winning baker, Bryan Ford, welcomes fellow chefs, comedians,...

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. See omnystudio.com/listener for privacy information.

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...

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.  See omnystudio.com/listener for privacy information.

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.  See omnystudio.com/listener for privacy information.

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.

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,...

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 See omnystudio.com/listener for privacy information.

Here’s 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 beer’s popularity! In this episode, Eva and Maite explore beer’s 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. See omnystudio.com/listener for privacy information.

The Mexican torta is a sandwich stuffed with some of the most delicious ingredients Mexico has to offer including beans, avocado, queso, jalapeños, and of course meat. Although the history of its origin is debated, the result of its influence is clear. In this episode, Eva and Maite dive into the history of this Mexican staple. Also, Chef Bryan Ford whose new podcast, The Flaky Biscuit, launches on April 11th sends us his thoughts on the luscious torta! See omnystudio.com/listener for privacy...

Eva and Maite celebrate Women's History Month by diving into the past to explore two Latinas from California who revolutionized cookbooks - Encarnación Pinedo and Elena Zelayeta. Plus, Chef Claudette Zepeda of Top Chef fame sends us a message! See omnystudio.com/listener for privacy information.

On this special episode of Hungry For History we celebrate two Afro-Mexican food establishments in Los Angeles, CA. One is a food truck in the city of Watts that has been around for almost 30 years called, Tamales Elena y Antojitos - the other is Pan Estilo Copala, a bakery tucked away in a garage and located in Compton. Plus, Ebony Bailey, a self-proclaimed Blaxican, joins Eva and Maite to talk about her work exploring cultural intersections, diaspora, and social movements.  See...

Eva and Maite take a trip down memory lane as they explore the unique past of Tex-Mex food. From the unknown history of the San Antonio Chili Queens to the difference between Tejano and Chicano, the ladies dive into the rich cuisine that is Tex-Mex. Maite's Chili Queen-Style Chile con Carne See omnystudio.com/listener for privacy information.

Eva and Maite dive into the history of the avocado, a popular ingredient served on Super Bowl Sunday when Americans consume over a hundred million pounds of it. The silky fruit also has aphrodisiac properties making it the perfect topic to explore right before Valentine's Day. Plus, Manuel Treviño of Rosa Mexicano Restaurant in New York City shares his tips on how to make the perfect guacamole.   Maite's Recipes: Chocolate Avocado Pudding Chocolate Avocado Cake Avocado Coconut Sorbet See...

Eva and Maite invite Claudia Serrato to join the show! Claudia is an Indigenous culinary anthropologist, a public scholar, a doctoral candidate, a professor of ethnic and food studies, and an Indigenous/Mesoamerican traditional plant based chef. Together they discuss the concept of decolonizing the diet and how one returns to cultural heritage foods.  See omnystudio.com/listener for privacy information.

From how it arrived in Mexico to how it would become one of the most indulgent ingredients in Mexican dishes, Eva and Maite dive into the history of cheese. Also, chef/owner Teresa Montaño of Otoño restaurant in Highland Park, CA - sends us tips on how to make the perfect charcuterie board. See omnystudio.com/listener for privacy information.

While in Peralada, Spain - Eva and Maite trace how wine first arrived in Mexico. Like olive trees, wine was introduced after the conquest and was banned from being produced when it became a direct competition to wine production in Spain. Plus, Eva shares how she became a wine enthusiast and the women do a taste test. See omnystudio.com/listener for privacy information.

Eva and Maite explore the history of the humble bean while still in the small medieval village of Peralada, Spain. Plus, the women cook a 2-day bean dish, and special guests drop by to taste test their soup - Pepe, Eva's husband, and actor Amaury Nolasco. See omnystudio.com/listener for privacy information.

While still in Spain, which produces the most olive oil in the world, Eva and Maite explore the history of the olive tree. Known in mythology as the immortal tree because it can live for thousands of years, it was first introduced to Mexico early on during the conquest. Production of olive oil would eventually be forbidden in 1777 by Spain's King Charles III, who felt threatened when Mexico's product grew in popularity. Also, the women do a taste test, and Eva fries eggs drenched in olive oil...

Eva and Maite ring in 2023 in the small medieval village of Peralada, Spain. While drinking bubbly, the women discuss the history of some of the most iconic Latin American holiday traditions. From posadas to eating bacalao to enjoying ponche navideño, Eva and Maite celebrate the new year by exploring some of the traditions they grew up with and those they still enjoy today. See omnystudio.com/listener for privacy information.

Tamales are enjoyed all year round but become the center of the Mexican household around the holidays, a testament to the 10,000 year old dish with roots in Mesoamerica. In this episode, Eva and Maite unwrap the history of tamales while taste testing some from Tamales Olmeca in Los Angeles. Plus, a listener sends in a message sharing her family's tradition of making and eating tamales during Christmas.  See omnystudio.com/listener for privacy information.

Still in Veracruz, where coffee first entered Mexico, Eva and Maite explore how this exhilarating beverage changed the world. From its place of origin in Africa to the first coffeehouses and intellectual movements, Eva and Maite dive deep into this topic. Plus, Eva shares her espresso tequila martini recipe and two guests join the show - Fernando Diaz of Proyecto Diaz Coffee and Rosalba Cifuentes Tovia of Mayan Harvest. See omnystudio.com/listener for privacy information.

While still in Veracruz, Eva and Maite unpack the history of rice. Not native to Mexico, the Spanish conquistadores first introduced rice through the port of Veracruz, a city with lush tropical climate that also happened to be perfect for growing it. Like sugar, when its popularity exploded so did the slave trade. Also, Eva shares how she cooks perfectly fluffy Mexican rice and the owners of Horchateria Rio Luna in Paramount, CA tell us the best techniques for making horchata, an agua fresca...

Eva and Maite travel to Papantla, Mexico - home of vanilla. Founded by the Totonacs, vanilla's first cultivators, the city of Papantla is the perfect place to explore the history of this edible orchid native to Mexico. Plus, Maite attends a Voladores de Papantla rain ceremony and Eva pollinates a vanilla bean at a farm called, Gaya Vanilla.  Vanilla Chicken Recipe Ingredients:  4 skinless, boneless chicken cutlets 2 vanilla beans, spilt lengthwise and seeds scraped salt and pepper 1/4 cup...