When people plant their flag in a new country, they do it first though food. In this episode, Eva and Maite talk about the often painful history of Chinese migration to the United States and Mexico and celebrate the rich Chinese contribution to both country’s food-ways. 

See omnystudio.com/listener for privacy information.

Eva and Maite take a dive into the history of raw fish consumption from ancient Peru and Japan and its possible introductions to Mexico. They explore how ceviche developed into the dish we love today thanks to Japanese immigration to Peru which led to the development of the country’s Nikkei cuisine.

See omnystudio.com/listener for privacy information.

From Birria Ramen to Esquites, Eva and Maite kick off 2025 exploring the fusion of cultures that can be found when enjoying street food that you can eat in a cup! Plus - Los Angeles based food writer, Bill Esparza, joins the show to discuss how food can build community especially for immigrants planting their flag in a new country. 

See omnystudio.com/listener for privacy information.

Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One. 

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.

Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One. 

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 unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 a cup of heavy cream
• 1/2 a cup of ricotta 

Instructions: 

• Place chicken between 2 sheets of plastic wrap or parchment paper and, using a mallet, pound to 1/3-inch thickness. Season with salt and pepper.
• Heat the butter in a large skillet set over medium-high. Add the chicken and cook about 3 minutes per side or until cooked through.
• Remove chicken from skillet and set aside.
• In the same skillet, sauté the onion until soft and transparent.
• Add the vanilla seeds to the onions and cook until fragrant, about 2 minutes.
• Place the vanilla infused onions and butter in a blender along with the heavy cream and ricotta. Blend until smooth.
• Pour the sauce back into the skillet set over low heat and cook for about 3 mins.
• Return the chicken to the sauce and simmer over low heat for about 5 mins.
• Enjoy with corn tortillas and fried plantains. 

See omnystudio.com/listener for privacy information.

Eva and Maite ring in the new year by popping open a bottle of sparkling and diving into the history of Champagne, Prosecco, and Cava!

Happy New Year, ya’ll. See ya in 2025. - Eva and Maite

See omnystudio.com/listener for privacy information.

Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One. 

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. 

See omnystudio.com/listener for privacy information.

In the spirit of the holiday season, Eva and Maite dive into the origins of buñuelos! You’ll also discover where the Christmas tree tradition came from and delve into the history of funnel cakes, churros and the Hanukkah jelly donut.

See omnystudio.com/listener for privacy information.

To some people, desserts are more than a sweet ending to a meal, they are the main reason for the meal! With sweets in our holiday midst, Eva and Maite delve into the history of some of our favorite north and south of the border desserts including flan, arroz con leche, cheesecake and pecan pie.

See omnystudio.com/listener for privacy information.

Eva and Maite, buds in all things tasty, enjoy a special treat from Tamales Olmeca, while also diving into the tradition of making tamales this time of year. 

Here's a short bonus clip about tamales! 

See omnystudio.com/listener for privacy information.