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Pass the Chipotle Podcast
By Rocio CarvajalSociety & Culture
Pass the Chipotle Podcast episodes
- First printed cookbooks and the invention of Mexican food.
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 79
Welcome to the season finale!
In this episode, I discuss how early printed cookbooks in Mexico were tools of cultural propaganda. Through a form of culinary patriotism, cookbooks built the gastronomic identity of a newly independent nation promoting the adoption of behaviours, tastes and manners of the whiter middle and upper classes.
In light of the aggressive exploitation of cultural expressions, contemporary discussions are contesting the dated and monolithic idea of “a Mexican gastronomy” that has erased and silenced the culinary identity and food practices of indigenous communities and ethnic minorities.
Related episodes:
- Ep.56: Diana Kennedy: Documenting the memory of taste. https://tinyurl.com/y76uw2cl
- Ep. 66: 10 years of listed gastronomic heritage. https://tinyurl.com/y995z9za
- Ep. 72 Puebla: Mexico's culinary jewel. https://tinyurl.com/yxotu4nx
- Hungry Books Ep.4: Delizia! The epic story of the Italians and their food by John Dickie https://tinyurl.com/y6sow6gu
Reading list:
• Ayora-Diaz, Steffan Igor (ed). (2019) Taste, Politics, and Identities in Mexican Food. https://amzn.to/3vmIKd8
• Bak-Geller Corona, Sarah. (2013). “Narrativas deleitosas de la nación. Los primeros libros de cocina en México” (1830-1890).” https://tinyurl.com/y38yjjhb
• Bak-Geller, Sarah; Matta, Raúl y de Suremain, Charles-Édouard. (2019) Patrimonios alimentarios. Entre consensos y tensiones. https://tinyurl.com/y2vl8yon
• Banerjee-Dube, Ishita. (ed). 2016. Cooking Cultures Convergent Histories of Food and Feeling. https://amzn.to/3JOKgtx
• Gaytán Marie Sarita. (2014). “Drinking difference: Race, consumption, and alcohol prohibition in Mexico and the United States.” https://tinyurl.com/y3gwyrzd
• Moreno Botello, Ricardo. (2017). La Cocina en Puebla Tradición y Modernidad de un Patrimonio, Elogio de de La Cocinera Poblana. https://amzn.to/3jLmdRS
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Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
49 min - Interview 🎤with Historian Dr Edward Shawcross
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 78
In this episode I discuss my guest’s new book: “The Last Emperor of Mexico: The Dramatic Story of the Habsburg Archduke Who Created a Kingdom in the New World.” This work is so much more than the story of Maximilian I, it really captures the zeitgeist of a bygone era that is fundamental in the history of Mexico with deep connections to the global geopolitical dynamics of the 19th c.
We cross examine the historical events and view under different perspectives the motives, interests and consequences of this bizarre and fascinating episode that brought together Europe’s most important political forces and the ambitions of Mexican conservatives that paved the way for the short ill lived Habsburg empire of Mexico.
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Links mentioned on this episode:
- Follow Dr. Shawcross on twitter: https://twitter.com/EdwardShawcross
- Get the book: https://amzn.to/35oTOgw
Listen to this episode on the history of 5 de Mayo: https://tinyurl.com/yb3ausw4
Read these articles by Dr. Shawcross:
- https://perspectivemag.co.uk/reputations-ferdinand-maximilian/
- https://tinyurl.com/yctq964x
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Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
1 hr 2 min - Afro-Andalusi culinary legacy in Mexico
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.
Episode 77This episode explores the influence of the Andalusi culture that echoed deeply in every aspect of Spain’s society in the 16th century and the impact of the African slave trade in colonial Mexico. But to fully understand these stories from the beginning, I will go back to the complex medieval period of the Iberian peninsula from where the seeds of empire, colonisation and slave trade originated.There is a long list with reading material and references to help you continue exploring these fascinating topics, follow this link to see the resources: https://tinyurl.com/yalm2yfv
………………………………………………..Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
1 hr 2 min - Day of the dead special 2021☠️
Presented by: Rocio Carvajal food anthropologist, Mexican culture gastronomy educator.
Episode 75
The Day of the Dead celebration is a cultural pillar of Mexico’s rituals of memory, conviviality and spirituality, this episode celebrates the history behind this vibrant tradition that is one of Mexico’s most joyous cultural export.
It also offers an introduction to the Mayan ceremonies for the dead and I read a short story from Mexican anthropologist and archaeologist Eduardo Matos Moctezuma called “Yaotl in the land of the dead.
Links mentioned on this episode:
- Book recommendation: “Mexican tamales made meatless: traditional flavors made vegan & vegetarian” By Nancy Lopez. Use the promo code NSub15 before November 15 to get 15% off your purchase.
- Get your copy here: https://tinyurl.com/yfnpps5h
- Short story: Yaotl in the land of the dead (in Spanish) By Eduardo Matos Moctezuma: https://tinyurl.com/yh48b4ux
- Dia de Muertos playlist: https://tinyurl.com/y6b537au
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Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
47 min - The history of Mexico’s bakeries bakers & bread 🍞
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 74
Mexican pastries or “pan dulce” have taken the world by storm with their delicious flavours and styles, but did you know that wheat was once a stranger in Mexico? This episode explores the remote origins of wheat in the Middle East and its voyage to the New World where it inspired one of the most important food industries of the colonial period.
You will hear about the hidden world of bakeries, guilds and brotherhoods that organised an invisible workforce that fed thousands of people. I will introduce you to the magical colonial bread stamps and how I brought back to life a 500-year-old bread recipe!
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Links mentioned on this episode:
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
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Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
54 min - Raw, cooked & rotten: cooking methods and cultural meanings.
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 73
This episode explores different aspects of the cultural production of food in traditional indigenous cultures of Mexico, and some of them are related to preparation methods as explored by the“culinary triangle” of raw, cooked and rotten. And other aspects focus on the creation of meanings, practices, attitudes and uses of food in pre-Columbian and contemporary societies.
I want to get you very excited about the many different ways of analysing food that helps us see culinary traditions in a new light and broaden our possibilities of exploration and understanding of them.
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Links mentioned on this episode:
- Ep.51 Cultural Staples: Chilies https://tinyurl.com/yhfabtll
- Ep.59 Cultural staples: Cocoa. Part I https://tinyurl.com/yzxc5ukd
- Ep.60 Interview with chocolate historian Alex Hutchinson https://tinyurl.com/yhpqrmhs
- Ep.69 Cultural Staples: Pulque https://tinyurl.com/yhj3fk4e
- Hungry Books Podcast Ep.7: Making sense of taste, food and philosophy https://tinyurl.com/yzab36sm
- Episode's blogpost: https://tinyurl.com/yk4mo55z
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Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
1 hr 4 min - Puebla: Mexico's culinary jewel ✨
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 72
Located in central Mexico and framed by majestic volcanoes, the UNESCO listed city of Angels sits in a vast valley where beautiful colonial buildings tell the 500-year-old story of a metropolis envisioned as an aspiring model for all Spanish territories in the Americas. The famous 5 de mayo battle is one of the many historical events that have occurred in Puebla, but what consistently brings visitors to the city is its delicious cuisine that has gifted the world dishes like: chiles en nogada, mole poblano, pipianes, a huge confectionary catalogue, craft drinks and the world-famous Arab and pastor tacos. This episode celebrates the culinary traditions and history of my hometown that is indeed Mexico’s gastronomic jewel.
Links mentioned on this episode:
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
Ep.36 Central High plains
Ep.51 Cultural Staples: Chilies https://tinyurl.com/yhfabtll
Ep.56 Interview with Rafael Mier https://tinyurl.com/yk68jxrc
Ep.63 Immigrant foods in Mexico https://tinyurl.com/ygxyvxa2
Ep.68 Interview with ethnohistorian Dr Alberto Peralta de Legarreta https://tinyurl.com/yggkc3vq
Ep.69 Cultural Staples: Pulque https://tinyurl.com/yhj3fk4e
Ep.70 The history of 5 de Mayo https://tinyurl.com/yht2ctcn
Find a reading list on the episode’s blogpost: https://tinyurl.com/yf2ojz95
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………………………………………………..
Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
1 hr 6 min - Mexican Carnivals! 🎉
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 71
Carnivals are synonymous with good times, mind-blowing choreographies, music and spectacular costumes. But under that shiny surface, there’s a long, complex and utterly fascinating history. Carnivals are a vehicle for the collective expression of a culture’s identity, history and creativity, which allows them to continue evolving as life-affirming acts.
This episode explores key aspects of the cultural history of carnivals and the common traits they share in Mexico and across Latin America.
Links mentioned on this episode:
For more information about this episode, check the blogpost: https://www.passthechipotle.com/mexican-carnivals
………………………………………………..
Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
46 min - The history of 5 de Mayo 🇲🇽
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 70
This year marks the 159th anniversary of the famous 5 de Mayo battle, but curiously this date means epic Mexican-themed celebrations in the USA, but why? In this epic episode, I explore the many events that lead to the famous battle of Puebla on that eventful day of May 5th, 1862 and the fascinating aftermath that changed the nation's history.
Find out how Emperor Napoleon III, President Benito Juárez, General Ignacio Zaragoza, and Maximilian from Austria ended up entangled in a story of intrigue, treason, greed, death and glory.
Recommended books:
“El Cinco de Mayo” by David Hayes- Bautista https://amzn.to/35Ui7il
“The Last Emperor of Mexico: The Dramatic Story of the Habsburg Archduke Who Created a Kingdom in the New World” by Edward Shawcross https://amzn.to/2PeERpr
“Maximilian & Juarez” by Jasper Ridley https://amzn.to/3ngqTjE
Episode’s blogpost: https://www.passthechipotle.com/the-history-of-5-de-mayo-ep-70/
Youtube version: https://tinyurl.com/y9ot9a57
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………………………………………………..
Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
57 min - Cultural staples: Pulque 🥛
Presented by: Rocio Carvajal, gastronomy educator, cook and author
Episode 69Pulque is one of the best known traditional fermented drinks from Mexico. Its origin goes back to pre-Columbian times and has over 25 centuries of history and tradition.Known as the “drink of the gods”, pulque has endured the test of time: from colonialism, revolutions, wars, crisis and many other transformations, it has been resignified valued and made relevant for new generations. Discover the fascinating history, botany and practices around the consumption of pulque.Episode’s blogpost:https://www.passthechipotle.com/cultural-staples-pulque-ep-69/—————————————–………………………………………………..
Sign up to my newsletter: eepurl.com/cV5AsHTwitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
55 min
About Pass the Chipotle Podcast
From the publisher's feed
Producer and host Rocio Carvajal food anthropologist, Mexican culture gastronomy educator takes you to discover the edible treasures of Mexico’s gastronomic traditions with stories and interviews that will change the way you think about Mexican food, cooking and eating guaranteed!
Bookstand: https://payhip.com/RocioCarvajal
Website: https://www.passthechipotle.com/
Twitter: https://twitter.com/chipotlepodcast
Instagram: https://www.instagram.com/rocio.carvajalc/
Youtube: https://tinyurl.com/2hbeucff
Newsletter: https://tinyurl.com/y4amtjky
Contact: [email protected]
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