Hungry for History with Eva Longoria and Maite Gomez-Rejón

Eva and Maite explore the history of the humble bean while still in the small medieval village of Peralada, Spain. Plus, the women cook a 2-day bean dish, and special guests drop by to taste test their soup - Pepe, Eva's husband, and actor Amaury Nolasco.

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While still in Spain, which produces the most olive oil in the world, Eva and Maite explore the history of the olive tree. Known in mythology as the immortal tree because it can live for thousands of years, it was first introduced to Mexico early on during the conquest. Production of olive oil would eventually be forbidden in 1777 by Spain's King Charles III, who felt threatened when Mexico's product grew in popularity. Also, the women do a taste test, and Eva fries eggs drenched in olive oil for her husband.

**In this episode we address how some olive oil labeled "extra virgin" can sometimes be misleading. Here is an article if you would like to learn more. 

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Eva and Maite ring in 2023 in the small medieval village of Peralada, Spain. While drinking bubbly, the women discuss the history of some of the most iconic Latin American holiday traditions. From posadas to eating bacalao to enjoying ponche navideño, Eva and Maite celebrate the new year by exploring some of the traditions they grew up with and those they still enjoy today.

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Tamales are enjoyed all year round but become the center of the Mexican household around the holidays, a testament to the 10,000 year old dish with roots in Mesoamerica. In this episode, Eva and Maite unwrap the history of tamales while taste testing some from Tamales Olmeca in Los Angeles. Plus, a listener sends in a message sharing her family's tradition of making and eating tamales during Christmas. 

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Still in Veracruz, where coffee first entered Mexico, Eva and Maite explore how this exhilarating beverage changed the world. From its place of origin in Africa to the first coffeehouses and intellectual movements, Eva and Maite dive deep into this topic. Plus, Eva shares her espresso tequila martini recipe and two guests join the show - Fernando Diaz of Proyecto Diaz Coffee and Rosalba Cifuentes Tovia of Mayan Harvest.

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While still in Veracruz, Eva and Maite unpack the history of rice. Not native to Mexico, the Spanish conquistadores first introduced rice through the port of Veracruz, a city with lush tropical climate that also happened to be perfect for growing it. Like sugar, when its popularity exploded so did the slave trade. Also, Eva shares how she cooks perfectly fluffy Mexican rice and the owners of Horchateria Rio Luna in Paramount, CA tell us the best techniques for making horchata, an agua fresca made of rice. 

Arroz con Leche (a recipe adapted from Maite's mom)

Ingredients: 

• one 2-inch cinnamon stick
• two 2-inch strips of orange or lemon zest
• 1 ¾ cups water
• ½ teaspoon salt
• 1 cup rice
• 3 cups milk
• ¾ cup sugar
• ground cinnamon for dusting, optional

Instructions:

• Put the water, cinnamon stick, orange zest and salt in a medium saucepan. Bring to a boil, cover and simmer over low heat for about 5 minutes.
• Stir in the rice, cover and cook until tender, about 20 minutes.  
• Remove the cinnamon stick and zest then add the milk and sugar to the pan. Set over medium-low heat and simmer until the mixture just begins to thicken – It should be about as thick as heavy cream, but not thicker, 15 to 20 minutes.  
• Dust with ground cinnamon and serve warm, cold, or at room temperature.
• Makes about 4 cups

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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. 

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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.

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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.  

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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. 

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