With the rising cost of eggs, Eva and Maite decided to dive into the history of one of the most versatile kitchen staples. Who ate eggs first? When did the chicken become domesticated? Why are eggs sold by the dozen? Why are some eggs blue? Learn that and more!

See omnystudio.com/listener for privacy information.

In this episode Eva and Maite talk Guatemalan comfort foods with Guatemala born and raised actor and host of the new podcast, Greatest Escapes, Arturo Castro. They talk about the rich history of the region and uncover how some staple ingredients - like bananas and coffee - have been tied to political instability and conflict. Maite visits the Guatemalan Night Market in Los Angeles with food writer Bill Esparza.

See omnystudio.com/listener for privacy information.

In the wake of the LA Wildfires, Eva and Maite welcome Antonio Diaz, an Emmy-award winning and James Beard Award-nominated filmmaker and founder of Life & Thyme to the show. They discuss the restaurant as the soul of a community, how the LA restaurant industry has come together to help those in need, the precarious nature of the restaurant business, and what we can do to help.

Life & Thyme: https://lifeandthyme.com + IG: https://www.instagram.com/lifeandthyme

Antonio’s IG: https://www.instagram.com/liberateantonio/

Independent Hospitality Coalition: https://www.ihcla.org

Feed the Streets: https://www.feedthestreets.info

Hollywood Food Coalition: https://hofoco.org

National Day Laborer Organizing Network (NDLON): https://ndlon.org

Pasadena Community Job Center: http://pasadenajobcenter.com

See omnystudio.com/listener for privacy information.

Black Seminoles were led to freedom in Northern Mexico where they settled in El Nacimiento in the 1800s. Their Mexican descendants, the Mascogos, have a transnational history that spans borders. Eva and Maite explore this rich history, the cookbook Recetario Mascogo de Coahuila, and Juneteenth, a federal holiday in the U.S. since 2021 that has been celebrated in El Nacimiento since 1865.

They welcome Dr. Maria Hammack, a scholar and historian whose work bridges histories of liberation and abolition, and Windy Goodloe and Corina Torralba of the Seminole Indian Scout Cemetery Association to the show.

• Seminole Indian Scouts Cemetery Association: https://www.seminolecemeteryassociation.com
• Dr. María Esther Hammack: https://mariaestherhammack.me
• Recetario Mascogo de Coahuila: https://contigoenladistancia.cultura.gob.mx/detalle/recetario-mascogo-de-coahuila

See omnystudio.com/listener for privacy information.

In the years before the Civil War, many enslaved people found freedom in Mexico, where slavery was abolished 36 years before the Emancipation Proclamation. In the first of a two-part series on Freedom Fighters, Eva and Maite explore the Southern route of the Underground Railroad and meet Silvia Webber, often referred to as the Harriet Tubman of Texas. They welcome Dr. Maria Hammack, a scholar and historian whose work bridges histories of liberation and abolition, Sofia Bravo and OJ and Leslie Treviño of the Webber Family Preservation Project to the show.

• Webber Family Preservation Project: http://wfpptx.org/projects.html#/
• Dr. María Esther Hammack: https://mariaestherhammack.me
• Texas Runaway Slave Project: https://digital.sfasu.edu/digital/collection/RSP 

See omnystudio.com/listener for privacy information.

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.