Hungry for History with Eva Longoria and Maite Gomez-Rejón

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Category: History

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Description

Hosts EVA LONGORIA and MAITE GOMEZ-REJÓN explore the origins of some of the most delicious dishes, ingredients, and beverages from their culture. They’ll share personal memories and family stories, decode culinary customs, and even provide a recipe for listeners to try at home. Through lighthearted dialogue and historical facts, our hosts will take us on a culinary journey that will connect our past with our present and prove that we are all Hungry for History.


Episode Date
Celebrating Home Cooks
1809

In honor of all the Thanksgiving holiday cooking, Eva and Maite celebrate home cooks by highlighting two culinary figures in Mexican history who revolutionized the idea of recipes and cookbooks – Vicenta Torres de Rubio and Josefina Velázquez de León. Also, Maite visits a San Judas Tadeo celebration of thanks in Montebello, CA organized by Chef Elsa Chan, one of the founders of Ek’Balam Yucatan Cuisine.

Learn more about Chef Elsa Chan here.

See omnystudio.com/listener for privacy information.

Nov 24, 2022
Chocolate: Food of the Gods
1603

By far, the greatest gift Mexico has given the world is chocolate. While Eva and Maite eat fresh cacao beans, they explore the rich history of the 4,000-year-old cacao tree which the Mayans believed was the bearer of all life and the reason their civilization came into existence. Plus, Amelia Gonzalez Garcia - Founder and CEO of Casa de Chocolates, shares why supporting fair-trade products is so important.

Learn more about Casa de Chocolates here.  

In Los Angeles? LA Plaza de Cultura y Artes has a new exhibition - The Legacy of Cacao. Curated by Maite, you can visit it now through April 30, 2023.  

See omnystudio.com/listener for privacy information.

Nov 17, 2022
Sugar, Not Always Sweet
1362

Eva and Maite discuss the history of sugar and dive into the brutal aspects that are rarely discussed when talking about Mexican history. Maite walks through the streets of La Huaca, a neighborhood in Veracruz, Mexico. Plus, Melanie Lino, baker and owner of Made By Lino, talks about pan de batata.

Find out more about Melanie Lino and her bakery here

See omnystudio.com/listener for privacy information.

Nov 10, 2022
Pan Dulce y Dia de los Muertos
1453

Dia de Los Muertos wouldn’t be the same without pan dulce. Our hosts explore the history of wheat and pan dulce, with a focus on the ubiquitous concha. Mexico City baker and instructor, Eliceo Lara, shares his childhood recipe for rebanadas. 

Eliceo Lara’s Rebanadas Recipe  

Instructions:  

  • Cut a loaf of bread into thick slices. Sourdough or brioche work great.  
  • Make a simple buttercream by incorporating 1/3 cup of room temperature butter and 1/3 cup of powdered sugar.    
  • Spread buttercream on your sliced bread.  
  • Separately, add a layer of regular granulated sugar to a flat plate.  
  • With the buttercream slide facing down, press your sliced bread to the sugar on the flat plate.  
  • When you lift it - the top of your bread (the side with buttercream) should be left with a thin crunchy layer of sweetness.  
  • That’s it! Enjoy with your coffee or tea in the morning.  

Want to take an online cooking class with Eliceo? Learn more here.  

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Nov 03, 2022
All About Mexican Candy
1665

Eva and Maite celebrate Halloween by talking about the evolution of Mexican candies. From ceremonial pre-Hispanic treats to Baroque confections developed in colonial convent kitchens, to modern spicy chamoys, these treats trace Mexico’s complex history. Plus, Maite visits a candy museum in Michoacán, Mexico and Art Historian, Dr. Elizabeth Morán, tells us about the ancient treat, Alegrías. 

Maite’s Recipes:  

Learn more about el Museo del Dulce (Candy Museum) in Michoacán, Mexico. 

Check out Dr. Elizabeth Morán’s book: Sacred Consumption: Food and Ritual in Aztec Art and Culture 

See omnystudio.com/listener for privacy information.

Oct 27, 2022
Margarita Time: The History of Mexican Spirits
1547

In Aztec mythology the fertility goddess, Mayahuel, is the personification of the agave plant - the source of some of the most delicious spirits in Mexican culture. Eva and Maite talk about the ritual significance of pulque, a fermented drink, to the introduction of distillation techniques post-conquest and the first mezcal, all while drinking margaritas! Ivan Vasquez, owner of Madre Restaurant in Los Angeles, shares his thoughts on mezcal. 

Learn more about Ivan Vasquez and Madre Restaurant here

Click here to try Chica Salte! 


Maite’s Margarita Recipe 

Ingredients:  

  • 2 ounces of Tequila Blanco 
  • 1 ounce of lime juice 
  • ½ an ounce of triple sec 
  • ¼ ounce of agave 

Instructions: 

  • Fill a cocktail shaker up halfway with ice.  
  • Add lime juice, tequila, triple sec and agave. 
  • Cover and shake until your fingers feel like they have frostbite.  
  • Serve in a glass with a salted rim. Enjoy!

Try Casa Del Sol.   

Check out Rejon Tequila.   

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Oct 20, 2022
The Tortilla Conundrum: Corn vs Flour
1632

Eva and Maite kick off the series with the tortilla, a staple in Mexican cuisine and the source of a centuries-long conundrum... corn or wheat? The women taste test Eva’s homemade flour tortillas and try some from Sonoratown, a casual destination for Northern Mexican-style tacos in Los Angeles. Maite visits Acapulco Mexicatessen in East LA to experience the nixtamalization process. Plus, Jorge Gaviria, founder of Masienda, shares his thoughts on the corn vs flour debate. 

Check out Jorge Gaviria’s new book! MASA – Techniques, Recipes and Reflections on a Timeless Staple  

Learn more about Sonoratown here.

Find out all about Acapulco Mexicatessen here


Eva’s Flour Tortillas aka HEB - Mother's Flour Tortillas 

Ingredients: 

  • Recipe makes 12 Servings 
  • 2 cup(s) All Purpose Flour  
  • 1 Tsp Baking Powder  
  • 1 Tsp Iodized Salt  
  • 1/2 cup(s) Crisco All Vegetable Shortening  
  • 2/3 cup(s) water, warm 

Instructions: 

  • Mix flour, baking powder, salt and shortening in bowl. 
  • Add warm water, knead with one hand until dough is well mixed. 
  • Form into medium size balls. 
  • Roll out each ball into a thin circle. 
  • Place on hot griddle, cook one side for about 1 minute, then turn and cook the other side completely until well done. 

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Oct 13, 2022
Introducing: Hungry for History with Eva Longoria and Maite Gomez-Rejón
82

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Sep 29, 2022