Cooking In Mexican From A to Z
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Top 10 Cooking In Mexican From A to Z Episodes
Goodpods has curated a list of the 10 best Cooking In Mexican From A to Z episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Cooking In Mexican From A to Z for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Cooking In Mexican From A to Z episode by adding your comments to the episode page.
The Great History of Vanilla
Cooking In Mexican From A to Z
11/11/20 • 42 min
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
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Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.
Mole Through the Generations
Cooking In Mexican From A to Z
03/17/21 • 54 min
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.
Birria from Jalisco to Chicago
Cooking In Mexican From A to Z
04/07/21 • 47 min
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.
Tracing The Development of Mexican Cuisine
Cooking In Mexican From A to Z
04/28/21 • 41 min
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.
Crossing Culinary Borders
Cooking In Mexican From A to Z
05/19/21 • 47 min
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.
Sopa, Caldo, and Crema
Cooking In Mexican From A to Z
10/06/21 • 45 min
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.
A History of Beef and Butchery
Cooking In Mexican From A to Z
10/15/21 • 46 min
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.
Foods and Celebrations of The Day of the Dead
Cooking In Mexican From A to Z
11/03/21 • 43 min
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.
Eating Insects Can Save the World
Cooking In Mexican From A to Z
10/10/22 • 32 min
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.
Sotol: This Chihuahua Spirit Is Getting Hot
Cooking In Mexican From A to Z
11/08/22 • 42 min
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.
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FAQ
How many episodes does Cooking In Mexican From A to Z have?
Cooking In Mexican From A to Z currently has 49 episodes available.
What topics does Cooking In Mexican From A to Z cover?
The podcast is about Culture, Mexican, Mexico, Cooking, History, New York City, New Orleans, Chef, Podcasts, Arts and Food.
What is the most popular episode on Cooking In Mexican From A to Z?
The episode title 'The Triple Bounty of Squashes' is the most popular.
What is the average episode length on Cooking In Mexican From A to Z?
The average episode length on Cooking In Mexican From A to Z is 42 minutes.
How often are episodes of Cooking In Mexican From A to Z released?
Episodes of Cooking In Mexican From A to Z are typically released every 7 days, 2 hours.
When was the first episode of Cooking In Mexican From A to Z?
The first episode of Cooking In Mexican From A to Z was released on Apr 27, 2020.
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