Cooking In Mexican From A to Z (Heritage Radio Network)
Explorez tous les épisodes de Cooking In Mexican From A to Z
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| 24 Nov 2020 | Mexican Herbs and Wild Greens | 00:38:06 | |
On today's episode, Aarón and Zarela are joined by their friend Chef John Mooney of Bell, Book & Candle (NYC) and Bidwell (Washinton, D.C.). John explains how he has incorporated vertical agriculture into his work as a restaurateur, and together they discuss a number of their favorite Mexican herbs and greens. They proceed ingredient by ingredient, sharing how to use avocado leaves in barbacoas; mint in meatballs; plus, they discuss cilantro, culantro, pepicha, papalo and more! For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 17 Mar 2021 | Mole Through the Generations | 00:54:12 | |
In this Season 2 premiere of Cooking in Mexican from A to Z, Zarela & Aarón explore the layered flavors and history of mole. There is a different mole for every palate and protein, from negro to colaradito to rojo. Zarela and Aarón are thrilled to welcome another mother-son duo, Susana Trilling and Kaelin Ulrich, to help ensure they cover it all. Susana Trilling is a chef, teacher, author and director of Seasons of My Heart Cooking School in Oaxaca. A renowned authority on Oaxacan cuisine, Susana wrote My Search for the Seventh Mole and Seasons of My Heart; A Culinary Journey through Oaxaca, Mexico to accompany her 13 part PBS series that ran for 6 years. Like Zarela and Aarón, Susana’s son Kaelin Ulrich has taken after his mother in the culinary world as Chef de cuisine at La Calenda, a Thomas Keller restaurant in Yountville (Napa Valley), CA. At La Calenda, Kaelin makes everything (the salsa, mole, tortillas, sauces, etc.) from scratch, often using an elaborate list of ingredients native to Mexico. We hope you enjoy this week's double dose of mother and son wisdom, and don't forget to check out Susanna's upcoming class on Mole (March 26). For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Photo Credit: Marissa Sanchez Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 02 Jun 2021 | A Tour of the Valle de Guadalupe Food & Wine Scene | 00:46:05 | |
This week Zarela and Aarón go on a culinary tour of Baja California's Valle de Guadalupe with their guide, Colman Andrews. Colman has been writing about food and wine for decades and is currently a senior editor at 24/7 Wall St. He has traveled extensively throughout baja california, and his passion for the Valle de Guadalupe region fuels our tour! Together, they cover how wine came to the region for use in religious services, and the particular qualities of the grapes grown there. They discuss the use of the term "Baja Mediterranean" to describe the region's blend of cuisines, and run through some of the culinary highlights, including: fish tacos, oysters, sea urchin tostadas, farmed tuna, and an interesting take on barbacoa. Finally, they each share their experiences of the unique ecosystem that exists on the peninsula, and outline efforts underway to preserve it. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Photo Courtesy of Isabelle Andrews Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 14 Apr 2021 | Praise the Lard | 00:50:38 | |
On this episode, Zarela and Aarón welcome their first return guest to the show - Anne Mendelson. Anne is an unbelievable resource, a culinary historian and author who co-wrote three cookbooks with Zarela. This time, they're together to discuss the history and uses of lard. First, Anne guides us through the history of lard's introduction to Mexico, and she even ties it back to their first episode together (#4 - "The Triple Bounty of Squashes") by discussing how squash seeds were one of the only indigenous sources for fat! Then Zarela guides us through two ways to render lard at home and Aarón shares his foolproof recipe for tamales - with Lard, of course! Plus, Zarela shares early memories of using lard and making butter on the ranch. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 19 May 2022 | Contemporary Interpretations of Traditional Mexican Food | 00:44:00 | |
On today's episode, Zarela and Aarón are thrilled to welcome Chef Rodolfo Castallanos to talk about how traditional Mexican foodways are being reinterpreted in the contemporary Mexican culinary scene. Rodolfo starts by sharing his cooking philosophy - beginning with inspiration from the seasons and culminating in his return home to open Origen. He discusses how French culinary education has been incorporated by Mexican chefs, and Zarela asks him to share some Oaxacan culinary building blocks. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 19 Oct 2022 | Fish in Ensenada and Beyond | 00:44:55 | |
This week Aarón and Zarela are pleased to be joined by Benito Molina to talk about seafood in Ensenada and beyond. Chef Molina is the owner and chef of multiple restaurants in Ensenada, Baja California including Manzanilla, and he was thrilled to represent his people on MasterChef Latino. Working together with his wife Solange, their cuisine stands out for using fresh local seafood and for their focus on sustainability. Benito shares how his uncle, who worked in Shrimp farming, inspired him to move to Baja and how working on tuna boats turned out to be a formative experience. Aarón asks Benito how his menu and seafood market availability has changed over the years, and he shares how Ensenada has grown to become an internationally renowned hot spot for seafood. Plus, Chef Molina makes his ecological case for why you should eat sardines over salmon. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is powered by Simplecast. | |||
| 20 Oct 2021 | CalMex or MexCal? | 00:42:21 | |
On today's show, Aarón and Zarela are joined by Neal Fraser, the chef and owner of Red Bird in Los Angeles. Neal is a lifelong Angeleno, and longtime friend of Aarón's, and together they explore the modern intersections of Californian and Mexican cuisine. They explore a number of unusual ingredients from insects to corn fungus, as they map out regional influences from San Cristobal de las Casas to The Valley. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 23 Dec 2020 | The Complexity of Chocolate | 00:38:12 | |
Today Zarela and Aarón welcome Andy Coe, author and scholar of culinary history, to discuss cacao and chocolate. They start with the history; how it was first consumed as a drink, and then made its way around the world after the Columbian Exchange. They share stories of how cacao was used as currency and, possibly, an aphrodisiac, and Andy leads Zarela and Aarón through the process of making modern chocolate bars. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.
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| 26 Oct 2022 | Like Water for Horchata | 00:34:20 | |
Bill Esparza is a James Beard award winning food writer, author of LA Mexicano, and on screen talent for food TV shows like Street Food: USA, Immigrant Kitchen, and Bizarre Foods. He talks with Zarela and Aaron about aquas frescas, his grandmother from Aguas Calientes, and his first taste of Mexico. Later, he discusses how he learned about regional variations in aquas frescas while touring around Mexico as a young musician. Bill gives Aaron and Zarela examples of regional aquas frescas food pairings, including horchata as the antidote to spicy salsa. The three have a spirited debate on which fruits could NOT work in an aqua fresca, and Aaron shares one of his favorite he's ever done: Honey Dew and Pepino , and his rum-based Horchata cocktail. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is powered by Simplecast. | |||
| 18 Nov 2020 | The Triple Bounty of Squashes | 00:43:51 | |
Aarón and Zarela are joined by Anne Mendelson, Zarela’s co-author on numerous cookbooks and a long-time family friend. Together they talk about squash - including pumpkins and zucchini - and how to use these vegetables in their entirety. They share ideas for using squash seeds in sauce as well as recipes for Sikil P’ak and Calabasitas Con Queso. Plus, Anne takes us all on a tour of how squash has traveled around the world and Zarela shares memories of the squash dishes she grew up with on the ranch. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 06 Jan 2021 | Following the Seasons with Melissa's Produce | 00:44:03 | |
On today's episode Zarela & Aarón welcome Robert Schueller, Director of Public Relations for Melissa's Produce. Robert takes us on a world tour of fruits that are newer to the U.S. market, while Zarela & Aarón tell us how they're used in Mexican cooking. From Avocados to Quince, they cover storage, processing, recipes and family stories. Photo Courtesy of Melissa's For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 29 Sep 2021 | Tequila, the OG Mexican Spirit | 00:44:11 | |
On this week's show, Zarela & Aarón welcome Aarón's close compadre, Manny Hinojosa. Manny is a global ambassador for Tequila Cazadores, and he has a passion and deep knowledge of both tequila production and mixology. He kicks off the show by sharing his story of coming to the United States and finding his way into the bartending scene. Along the way he shares insights on cocktail competitions, the history of the earliest tequila producers, and firsthand experience of how the growing conditions of agave affects the flavor and aroma of finished tequilas. Plus, there are very spirited discussions of a number of cocktails including the Margarita, Cuba Libre, Paloma, Bandera & Vampiro, and Zarela and Aarón share their histories of cooking with tequila. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 15 Oct 2021 | A History of Beef and Butchery | 00:46:23 | |
On today's episode, Aarón and Zarela are thrilled to speak with Mauricio Euresty, an expert on cattle and butchery. Together they tackle the subject from tip to tail, covering differences between the preferred Mexican cuts versus American cuts, the effect of terroir on beef, how ribeye is the key to cattle grading, and trendy cuts in high end Mexican restaurants. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 09 Dec 2020 | You Say Tomato, I Say Tomatillo | 00:43:46 | |
On this episode, Zarela & Aarón contrast the tomato with its relative, the tomatillo. They invite their friend - and favorite tomato farmer - Tim Stark of Eckerton Hill Farm to join the conversation and explain how he grows his delicious produce. Tim weighs in on how the heirloom tomato landscape has evolved over the past two decades and the effects of farmer's markets on what customers want to eat. Plus, Zarela and Aarón share their processes for working with tomatoes and tomatillos in the kitchen. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 24 Sep 2022 | The Rich and Revered Mexican Ice Cream Tradition | 00:39:44 | |
For this episode Aarón and Zarela were thrilled to have Fany Gerson return to the show. Fany launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business, and is also the chef, founder and co-owner of Fan-Fan Doughnuts. There could not be a more knowledgable guest for an episode all about Mexican sweets! Together they illuminate how Ice Cream is just as regional as every other component of Mexican Food. They touch on specialties from Oaxaca, Veracruz, Campeche, and more. For instance, Fany tells us about an ice cream shop near Dolores Hidalgo that specializes in ice cream flavored with cacti! Zarela also shares early memories of doughnuts and ice cream on the ranch, and Aaron and Fany encourage you to try making ice cream at home. If you missed it before and want more from Fany, check out her first appearance; all about "The Great History of Vanilla" For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 07 Sep 2022 | Cooking with Flowers | 00:46:58 | |
On this episode Aarón and Zarela are thrilled to welcome Lesterloon Sánchez to dive deep into the topic of Edible Flowers. Hailing from the state of Veracruz, Lesterloon is on a personal quest to discover new edible flowers across his home state. As a chef and restaurant owner, Lesterloon uses these flowers in an eclectic variety of recipes across restaurants, which he shares with Aarón and Zarela. Plus, Lesterloon shares stories of the symbolism related to specific flowers in Mexican culture. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 11 Nov 2020 | The Great History of Vanilla | 00:42:19 | |
Aaron and Zarela welcome Chef Fany Gerson of La Newyorkina and Fan Fan Doughnuts to explore an ingredient we all know and love: vanilla. When people think of this universal flavor, they don’t always think of it as a Mexican ingredient. But vanilla is indigenous to Veracruz. We’ll learn all about it – from how it’s produced (hint: it’s not a bean) – to Fany’s love of vanilla in her Paletas (Mexican ice pops) and her new Brooklyn shop Fan-Fan Doughnuts. Plus, Zarela shares one of her favorite savory recipes using vanilla, Pollo Papantla (chicken with orange juice and vanilla), and some family memories of growing up around the precious vanilla production. Photo Courtesy of Evan Sung Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 15 Jan 2021 | Not All Beans Were Created Equal | 00:45:22 | |
Today Zarela and Aarón are thrilled to welcome Steve Sando, the founder of Rancho Gordo. In this episode they delve into the wide world of beans; covering the differences between heirloom and commodity beans (and how each has a role in the market), assessing different methods of preparing beans, exploring the spices that might accompany beans in your kitchen, and much more. Plus, Steve makes a pitch for why you should start your parties with shots of bean broth! Photo Courtesy of Rancho Gordo For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.
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| 28 Apr 2021 | Tracing The Development of Mexican Cuisine | 00:41:35 | |
On this episode, Aarón and Zarela are joined by their friend Jeffrey Pilcher to talk about the development of Mexican Cuisine; from indigenous, pre-hispanic cultures up to its spread in the United States. Jeffrey is a food historian who teaches at the University of Toronto and has written numerous books, including "Planet Taco: A Global History of Mexican Food." Together, they discuss how food cultures develop, from childhood on, and how individual chefs push the evolution of a cuisine. They cover everything from "trends" in Mayan cooking to the development of Tex-Mex, and Aaron gives his take on what he sees as the current trends in Mexican cuisine in the U.S. and Mexico. Click here for the Mexican Restaurants of NYC Story Map that Jeffrey mentions. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 07 Apr 2021 | Birria from Jalisco to Chicago | 00:47:11 | |
On this episode Zarela and Aarón are thrilled to present another parent-child duo who dedicate their lives to preserving their culture through food. Juan and Jonathan Zaragoza’s family-run Chicago restaurant Birria Zaragoza is known as the best birria in Chicago and, according to Aarón, Chicago is the best Mexican food town in the country. Juan started making birria at his restaurant in 2007, and since then he’s garnered national attention for his version of the Jalisco comfort food. Their birria is very unique. It's made with goat that’s marinated in ancho-based mole, then combined with a tomato-base consomé and roasted overnight in lard for a crispy tender meat that The Infatuation declared the “best goat tacos” anywhere. Juan’s son Jonathan learned how to make birria from his dad at age 12 in a wood burning oven built by his father and grandfather. When Jonathan is not making birria, he’s running El Oso (“the bear” in Spanish and Jonathan’s childhood nickname), a Chicago pop-up combining traditional Mexican cuisine and local midwest ingredients all cooked over a wood-burning stove. Listen in for this heartwarming conversation between two families striving to live the American dream while promoting authentic Mexican culture. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 04 May 2022 | All About Tamales | 00:42:17 | |
For our Season 4 launch of Cooking in Mexican from A to Z, Zarela & Aaron sit down together to discuss the most-requested topic from their listeners: Tamales. Together they detail every part of the tamale-making process, including tips like: what lard does for tamales, why you shouldn't overfill your tamales, and how you could repurpose your smoker or pizza oven to mimic the traditional sacahuil technique. Plus, they discuss different regional styles of tamales and the role they play in wakes, weddings, and Christmas celebrations. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 04 Nov 2020 | The Mexican Corn Kitchen | 00:44:43 | |
On this episode Aarón and Zarela welcome their first guest: Zack Wangeman of Sobre Masa. Zack was born and raised in Oaxaca and interned with Aarón when he was only a teenager! Together they discuss the ins-and-outs of Mexican heirloom corn, including how it’s been farmed and used throughout history and why it’s different from corn grown in the United States. They also talk about how to make masa and much more! Plus, Zarela tells stories from her childhood growing up on a cattle ranch in Chihuahua and shares her recipe for tamales. To read the piece Zarela wrote on corn for the Daily Meal, click here. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 17 Nov 2021 | Can Heirloom Corn be Saved? | 00:37:46 | |
On this week's episode Aarón and Zarela are thrilled to welcome Rafael Mier, the Founder and Director of Fundación Tortilla, to guide us through a deep dive on Corn. Rafael's mission is to preserve and popularize the many, wonderful heirloom varietals of corn that can be found all over Mexico. Together they pick apart the differences between various types of corn, and how that impacts their use. They also discuss what the Mexican government is doing to protect heirloom corn varietals, how some regions use corn leaves instead of the husks for wrapping tamales, and Zarela shares her recipe for zacahuil. Have you ever wondered what makes popcorn pop? This is the episode for you! For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 03 Nov 2021 | Foods and Celebrations of The Day of the Dead | 00:43:04 | |
On this week's show Aarón and Zarela are thrilled to welcome Pati Jinich. Pati is a chef, author, and TV personality, and she joins Aarón and Zarela to discuss the traditions of The Day of the Dead. They start with the origins of Día de los Muertos as a 3 month long pre-hispanic celebration, and proceed to explore its significance in Mexican culture. Along the way, Pati covers a variety of recipes for Pan de Muerto, from her favorite traditional recipe to more modern takes she has found in Mexico City. They also discuss a number of moles and how they factor into the celebrations. Zarela and Aarón could have Pati on to speak about almost any topic having to do with Mexican cooking, so they also dip into a number of other subjects, including: highlights of food in Mexico City, the particularities of the cuisine of northern border towns, Mexican pizza, sushi, and more. If you enjoy this conversation, look out for Pati's newest cookbook, Treasures of the Mexican Table: Classic Recipes, Local Secrets, which releases on November 23rd, 2021. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.
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| 27 Oct 2021 | Pasta, The Other Pilaf | 00:40:07 | |
On today's show Aarón and Zarela are joined by Cristina Potters to talk about pasta in Mexican cooking. Cristina has lived in Mexico for over 40 years, and shares her knowledge of Mexican home cooking through her work as an author and tour guide. Together they cover food history, Aaron and Cristina point out ties between Mexican dishes and their European and Arabic influences, and Cristina discusses the spread of ramen noodles in Mexican since the late 80's. They also each share several recipes: Cristina and Zarela swap their recipes for Caldillo and Caldo de Fideo, and Aaron and Cristinna swap ideas for creating American pasta dishes with Mexican flare. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 16 Dec 2020 | Plantains: The People's Ingredient | 00:43:39 | |
Today Zarela and Aarón welcome one of Aarón's early mentors, Jorge Adriazola, to tackle the many uses of plantains. They share recipes of the various ways in which plantains are prepared throughout the Caribbean, Latin America and South America. Jorge walks through how to prepare Tostones (pro tip from Aarón: the same technique works for homemade french fries as well) and Zarela and Jorge sing the praises of home-rendered lard. Plus, the three of them pay homage to several luminaries of Latin American cooking who paved the way for chefs like Jorge and Aarón. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 12 May 2021 | Preserving Diversity Through Corn Whiskey | 00:42:12 | |
Today Zarela and Aarón are joined by their friend Yira Vallejo. Yira spent ten years as a brand incubator in the wine and spirits industry of New York City, before returning to Oaxaca in 2014. Now she works to preserve the cultural and biological diversity of Oaxaca through a number of projects, including a documentary film and the production of Mexican Corn Whiskey. Together Aarón, Zarela and Yira outline the history of corn whiskey, tell us about the system of seed exchange that has preserved heirloom crops, and explain how Yira partners with local farmers to encourage the production of these precious grains. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 31 Mar 2021 | ...Until it Sounds Like Sand: Rick Bayless on Rice | 00:51:22 | |
On this episode, Aarón and Zarela welcome their friend and colleague, Rick Bayless, a pioneer in traditional Mexican cuisine at the highest level, to discuss rice in Mexican cuisine. There isn’t much Chef Bayless hasn’t done or an award he hasn’t won. Owner of a restaurant empire in Chicago, most notably Frontera Grill and Topolobambo, he’s written 8 cookbooks, hosted two PBS series’ Cooking Mexican and Mexico:One Plate at a Time and numerous TV appearances including winner of season 1 Top Chef Masters. Chef Bayless has won James Beard awards from Best chef, Outstanding Restaurant to Best Cookbook, and humanitarian of the year. Together, Rick, Zarela, and Aarón explore this essential - but not native - ingredient. They cover the arrival of rice to Mexico and the differences between long and short grain rice. Zarela shares her earliest memories growing up with rice on the ranch, and a preparation she was taught in finishing school. Plus, Rick shares how he bakes rice at his restaurants and gets Aarón and Zarela to share the secrets of their favorite rice recipes. Photo Courtesy of Rick Bayless/Galdones Photography For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 22 Sep 2021 | Building Blocks and Other Chef Secrets | 00:37:59 | |
On the season 3 premiere of Cooking In Mexican from A to Z, Zarela and Aarón go back to basics. They sit down together, mother & son, to discuss the foundational principles of the cooking. These are flavor principles they use every day in the kitchen, in a wide variety of dishes. They also sprinkle in a love letter to hatch chiles, memories of what Aarón was like as a child, and some previews of what's to come on this season of the show. Some of the flavor principles they focus on include: recipes for Zarela's Chipotle Base and Aarón's variation "Chipotle Love," multiple uses of a roasted poblano, garlic, and onion mixture, and numerous ideas for tomatillo and adobo sauces. Plus, Zarela shares some of her mother's favorite cooking bases from Zarela's childhood on the ranch. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 10 Oct 2022 | Eating Insects Can Save the World | 00:32:17 | |
On this episode Zarela and Aarón are back for a second round of bugs! This time they are chatting with Carlos Leal, the creator of several culinary companies in Mexico that include: Compañía de Sales, Mortar and Sons, Loyal & Febre Destilados de Agave and Dodo el Vino. His interest in culinary experimentation led him to enroll in Masterchef Mexico 2018, where he made it to the semi-finals of the show. Both of Carlos' parents are biologists, so his interest in insects was instilled at an early age. Throughout this episode, Carlos focuses on the wide array of flavors that insects contribute as ingredients. Along the way they discuss many species, including Chapulines (Cricket), the Maguey "Worm" (really a larvae), Escamoles (also known as "insect caviar"), and many more. They put eating insects in a global context, and wonder if eating insects could go from taboo to popular in the same way that sushi did in the west. Plus, Zarela shares memories of eating acorn worms on the ranch, and you are already eating bugs without knowing it. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is powered by Simplecast.
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| 19 May 2021 | Crossing Culinary Borders | 00:47:26 | |
Today Aarón and Zarela are thrilled to welcome Víctor Macías-González to talk about the culinary exchange on the border between Juarez and El Paso. Victor is a professor who focuses on Mexican and Latinx histories, as well as the history of gender and sexuality. All 3 share memories of their early lives in the region; including Aaron's Saturday shopping and barbershop trips in Juarez and Zarela's memories of the dance culture. And, of course, they discuss the food! They list local favorites, discuss the popularity of El Paso meats, explain why the Juarez sweet breads were superior to the El Paso version, and much more. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 01 Dec 2021 | Crema, Requeson, Panela, and Artisan Cheese | 00:44:50 | |
On today's episode Aarón and Zarela welcome Carlos Yescas to talk all about Mexican cheese. Carlos is the founder of Lactography and LACTEO Network, and an incredibly knowledgable global cheese advocate. He is also a fellow HRN Host, on the show Cutting the Curd (Apple Podcasts | Stitcher | Spotify | RSS). Carlos guides us all through the dairy making process, moving from milk to crema to requeson to cuajada to panela and more. At every point in the cheesemaking process his primary concern is quality and he teaches that consumers can make a positive impact by demanding higher quality dairy products. This is a master class on Mexican cheese! Photo by Vladimir Pudovkin For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 11 May 2022 | Afro-Mexican Food and Culture | 00:39:27 | |
On this week's show, Zarela & Aarón welcome Sagrario Cruz Carretero to explore the history and cultural legacy of Afro-Mexican cuisine. First, they set the stage with some context about the past and present demographics of African immigration to Mexico. Sagrario shares her personal story of how a trip to Cuba - and her own family history - ignited her interest in this topic. Together they document various Afro-inspired ingredients including plantain, yucca, malanga, rice and beans, gandinga, soup, chitlins, various distillates, and more. Looking for more? Many Afro-Mexican recipes can be found in Zarela's Veracruz. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 26 May 2022 | Mexican Charcuterie and Tocineria | 00:44:17 | |
On this episode Aarón and Zarela are thrilled to welcome Mariana Barrera to dive deep into the topic of Mexican Charcuterie. Mariana and her family run Humo y Sal, a charcuterie in Monterrey, where they prepare a wide variety of meat products as well as mustard, honey, and more. She shares how she got into the business, how she gathers inspiration from the way each Mexican state has their own regional specialties and seasonings, and how the local environment affects what they can produce in their region. Plus, Mariana gives an overview of the food culture of Monterrey, one of Aarón’s favorite food destinations, and Aarón pitches Mariana on a Mexican version of scrapple. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 21 Apr 2021 | A Mexican Cheese Board | 00:49:18 | |
This week Zarela and Aarón welcome their friend Paula Lambert, founder of The Mozzarella Company, to guide them through the world of Mexican cheese. Paula's shares how Mexican ingredients permeated the Texas food scene and sparked her interest in Mexican cheeses decades ago. Together they cover the creation and uses of a number of cheeses, including Requesón, Panela, Cotija, Queso Oaxaca, and more. Plus, they tell the true - Mexican - origins of the Caesar salad, Paula and Zarela reminisce about their time spent with Zarela's mother, and Aaron educates us as to why a combination petting zoo and cheese shop is a bad idea. Click here for Zarela's recent article about her mother on Eat Darling Eat. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 28 Oct 2020 | Getting to Know Mexican Green Chiles with Aarón and Zarela | 00:36:44 | |
In this very first episode of Cooking in Mexican from A to Z, mother-son duo, Aarón Sánchez and Zarela Martínez discuss one of their favorite ingredients: chiles verdes, or green chiles. The traditional Mexican techniques of roasting, drying, and cooking are told through stories of their early days on the ranch in Mexico through their careers as chefs in NYC. They talk about their identity as a family (three generations of cookbook authors!), their personal and professional relationship (which includes being the first mother-son team to cook at the White House), and developing their own culinary styles. Then, they let the ingredients guide the conversation. Aarón and Zarela dive into regionality, flavor principles, and food history. They share where the jalapeño gets its name and explain why you should never rinse a roasted chili. They also cover ways of growing, roasting, and drying chilis and suggest methods for eating them stuffed or in dips, soups, marmalade and much more. To find some of the recipes and videos they talk about, visit zarela.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 16 Dec 2021 | Mexico’s First Celebrity Chef | 00:40:02 | |
For our final episode of 2021, Zarela & Aarón are thrilled to welcome Mauricio Velázquez de León to discuss his relative, Josefina Velázquez de León. Josefina was Mexico's first celebrity chef: she was on the radio, television, and published dozens of cookbooks popularizing traditional Mexican cuisine. Together they dive into Josefina's legacy: she championed new technologies, promoted Mexican cooking both at home and abroad, and celebrated women throughout North America. Though Mauricio was only 5 when Josefina passed away, he was raised on stories of her life and works. He has followed her footsteps in becoming a publisher in his own right; check out his work at Duopress Books. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 30 Dec 2020 | A Smoked Chile Tutorial | 00:45:51 | |
Today Zarela & Aarón welcome Dona Abramson, long-time Operations Manager at Kalustyuns in Manhattan, to talk about Smoked Chiles. Dona brought along a grab bag of smoked chiles from around the world as inspiration, and Zarela and Aarón share how they each use smoked chiles in their own cooking. Plus they tackle a variety of related topics like mole and tips for growing chiles at home. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.
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| 16 Nov 2022 | How Mexican Food Migrated to the Northeast | 00:44:58 | |
On this episode of Cooking In Mexican From A to Z, Aarón and Zarela sit down with Lori Flores. Lori is an associate professor of History at Stony Brook University, where she teaches classes in US Latino, labor, immigration, and food history. They discuss Lori's background growing up in rural Texas, her migration to the East Coast, and how Mexican food arrived in East Coast cities like New York. Lori is the author of the award-winning book Grounds for Dreaming: Mexican Americans, Mexican Immigrants, and the California Farmworker Movement (Yale, 2016). Her new book on the history of Latino food workers in the US Northeast from 1940 to the present day has received support from the Russell Sage and Rockefeller Foundations. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is powered by Simplecast. | |||
| 24 Mar 2021 | Eat Your Bugs! | 00:43:30 | |
Today Zarela and Aarón take a deep dive into the delicious delicacy of edible bugs in Mexico with "Doctor Bugs" himself, Mark Moffett. Mark is a biologist, author, lecturer, and adventurer who knows his way around the insect table. Mark received his Ph.D. in Organismic and Evolutionary Biology from Harvard University and is a Research Associate in the Department of Entomology at the National Museum of Natural History in the Smithsonian Institution. Zarela, Aarón, and Mark discuss the most common bugs to eat (hint: it is not the Maguey worm found at the bottom of the tequila bottle), the history of bug snacking all over Mexico and the ease of cooking the tasty critters. Also, fun fact: Aarón’s New Orleans restaurant, Johnny Sanchez, will serve you their famous guacamole topped with roasted grasshoppers if you ask. This is an episode you don’t want to miss! For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 02 Dec 2020 | Crafting Layers of Flavor with Chile Colorado | 00:29:17 | |
On today's episode Zarela and Aarón have the studio all to themselves as they discuss Chile Colorado (the pepper, rather than the dish that shares its name). They walk home cooks through the process of buying, storing, preparing dried chilis and what tools work best. Zarela explains her mother’s traditional method for a Chile Colorado base, and Aarón tells listeners how he has incorporated these flavors at his restaurants. They also share stories from Aarón’s childhood in NYC and Zarela’s at the ranch in Chihuahua. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 08 Nov 2022 | Sotol: This Chihuahua Spirit Is Getting Hot | 00:42:04 | |
On this episode, Sandro Canovas sits down with Aarón and Zarela to discuss Sotol, the state spirit of Chihuahua. They outline how it is made from plants of the dasylirion genus, close relatives of the onion, it's significance to the state of Chihuahua, and it's popularity in the United States. Sandro is a bi-national third-generation brick maker turned adobero. Raised in Mexico City, aka Tenochtitlan, he immigrated to Oregon in 1995 and began working with earth-based construction techniques. After spending 19 years as a seasonal commercial fisherman in the Bering Sea of Alaska, he made his home in south Presidio County, Tejas. Since early 2022, he has been a vocal opponent of the appropriation of Sotol in Texas. Spearheading the defense of the designation of Sotol that exists since 2002 for Chihuahua, Coahuila y Durango in Mexico. When not playing with mud he spends his time advocating and educating people about how the patrimony of the tradition of Sotol is affected by the appropriation efforts in the US and its industrialization in Mexico. Sandro started his campaign to protect Sotol in Texas by pressuring the distillery in Marfa to respect the DO and implement science based practices into their business model. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is powered by Simplecast. | |||
| 08 Dec 2021 | Southwest and Tex-Mex cuisine | 00:38:38 | |
On this week's show Aarón and Zarela are thrilled to welcome their longtime friend Stephan Pyles to discuss all things Tex-Mex and Southwestern Cuisine. Stephan is a 5th generation Texan and a founding father of Southwestern Cuisine, who created 23 restaurants in 6 cities over more than three decades of cooking. Stephan and Zarela have known each other since the earliest days of Zarela's career, and they recently traveled to Oaxaca together. We hear all about the most surprising meals from their trip, and then they regale us with some older, personal highlights of their time spent with Zarela's mother; from careening through L.A. traffic to entertaining together at Stephan's home. Plus, they track the evolution of Tex-Mex and modern Texan cuisine, and have a spirited discussion regarding the invention of the burrito. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 06 Oct 2021 | Sopa, Caldo, and Crema | 00:45:54 | |
On today's show Zarela & Aarón are thrilled to welcome James Oseland. James recently released his book World Food: Mexico City: Heritage Recipes for Classic Home Cooking, which Zarela & Aarón absolutely love. While these three could talk about any aspect of Mexican cooking, for today's episode they've decided to focus on Soups. They set the stage by discussing the importance of soup in the average Mexican diet and outlining the difference between caldos and sopas. Then they each share their favorite soups and, especially, soup toppings! Plus, lots of great cooking tips from Aarón and Zarela. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 02 Nov 2022 | Whiskey in Mexico - In Years Past and Today | 00:42:19 | |
As a woman whose first sip of whisky created the female doppelganger of a Mr. Yuk sticker, Shelley Sackier’s view of the spirit changed on a trip to Scotland. After completing a short course in Scotland’s Bruichladdich Distillery, she began writing about — and working within — the world of whisky. For the past twenty-five years she has devoted her efforts toward creating a plainspoken, easygoing, and humorous grasp on the subject to welcome more into this realm. As the Director of Distillery Education at Reservoir Distillery in Virginia, her aim is to distill down this sophisticated spirit one simple sip at a time. In this episode, Shelley sits down with Aarón and Zarela to talk about her journey into whiskey, how whiskey is defined, and Mexico's obsession with the brown spirit. If you want to learn more about Shelley you can visit her at www.shelleysackier.com. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is powered by Simplecast. | |||
| 10 Nov 2021 | Sonoran Food on Both Sides of the Border | 00:34:32 | |
On this week's show, Aarón and Zarela discuss Sonoran cuisine with their friend Regina Schrambling. Regina grew up in Arizona, across the border from Zarela's native state of Sonora. Together they reminisce about the meals and treats of their respective childhoods. Along the way they try to spell out how Sonoran cuisine is distinct from Tex Mex, how Pozoles vary indifferent regions in Mexico, and how the advent of refrigeration has changed how we consume meat. Plus, Aarón shares his traditional recipe for Menudo, and his techniques for preparing tongue in the kitchen. And last, but not least, we have several rounds of spirited discussion about the Sonoran Hot Dog. Photo Courtesy of Bob Sacha For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 27 Apr 2020 | Coming Soon from HRN: Cooking in Mexican from A to Z | 00:02:04 | |
They’re mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martínez will take you on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aaron, Zarela and special guests will share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations. Theme Music: "Ella" by Zarela Martínez & Humberto Flores Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 05 May 2021 | Fall in Love With Oaxaca | 00:35:15 | |
On this episode, Aarón and Zarela welcome Bricia Lopez for a love letter to the food and culture of Oaxaca. Bricia and her siblings run Guelaguetza, the restaurant her father started 27 years ago. Bricia believes that Oaxaca's most unique asset is its diversity of chiles, spices and herbs, so they've started an online marketplace to sell those products as well. Together, Zarela, Aarón and Bricia share their insights into the Oaxacan ingredients, traditions, and personality. Plus, they explore the market culture of Oaxaca, and discuss the Oaxacan Mezcal tradition and the ways in which it is or is not a matriarchal society. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Photo Courtesy of Quentin Bacon Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast. | |||
| 26 May 2021 | Recados and the Magic of Spice Blends | 00:51:51 | |
In this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about recados and spice blends. Maricel is a chef, restauranteur, and the author of Gran Cocina Latina: The Food of Latin America. Together the three dissect the essential Mexican spices, and how they are used. They explain the differences between Recado Negro and Recado Rojo and give some tips for doctoring up store-bought versions in the home kitchen. Marisel also polls the room about their favorite moles, and they discuss which spices pair best with a variety of meats, such as duck, turkey, and ribs. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member! Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.
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