Pass the Chipotle Podcast

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 59

In part I of this special you will hear about cocoa's botanical origin, and how its cultivation was intimately connected to the rise of the first civilisations of ancient Mexico. Discover why cocoa inspired myths, recipes and rites, and find out how centuries later, the exotic and addictive chocolate conquered the palates of Spanish colonisers who obsessed to the point of fearing for the salvation of their souls.

Links mentioned on this episode:

Cocoa reading list: http://www.passthechipotle.com/cultural-staples-cocoa-part-i

Youtube version: https://tinyurl.com/y9ot9a57

………………………………………………..

Twitter: ⁠⁠⁠⁠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

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 58

British writer Diana Kennedy has been described as the “saviour” of Mexican cuisine with an uncompromising commitment to preserving traditional foodways. Diana has 56 years of experience researching, travelling, writing and leading conservation projects to protect Mexico’s ancestral agriculture. Her books are considered masterpieces and she is seen as the undisputed expert in Mexican food. But how much does the world really know bout her work? What makes it so unique? and is she actually the only Mexican food specialist? This episode offers a deep reflection about her work from a Mexican perspective to better understand, value and continue building upon her legacy.

There are many resources about this episode on this special blogpost: http://www.passthechipotle.com/diana-kennedy-the-memory-of-taste-ep-58

—————————————–

Get my books!  shorturl.at/kuT34

Newsletter: eepurl.com/cV5AsH

Twitter: twitter.com/chipotlepodcast  + https://twitter.com/rocio_carvajalc

Instagram: https://www.instagram.com/rocio.carvajalc/

email: [email protected]

web: http//www.passthechipotle.com

Youtube: https://tinyurl.com/y9ot9a57

Donate to the show: https://www.buymeacoffee.com/rfxWGIy

🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 57

5 de Mayo is internationally recognised as a Mexican celebration, but why is it such a big deal in the USA? 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. This is Game of thrones Mexican style!

Links mentioned on this episode:

Get the book: “El Cinco de Mayo” by David Hayes- Bautista https://amzn.to/35Ui7il

Episode’s blogpost: http://www.passthechipotle.com/the-true-history-of-the-5-de-mayo-celebrations-ep-57

Youtube version: https://tinyurl.com/y9ot9a57

—————————————–

Get my books!  shorturl.at/kuT34

Newsletter: eepurl.com/cV5AsH

Twitter: twitter.com/chipotlepodcast  + https://twitter.com/rocio_carvajalc

Instagram: https://www.instagram.com/rocio.carvajalc/

email: [email protected]

web: http//www.passthechipotle.com

Youtube: https://tinyurl.com/y9ot9a57

Donate to the show: https://www.buymeacoffee.com/rfxWGIy

🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 56

Corn has historically been at the heart of Mexico’s food system but it is going through a severe crisis as many of the native 59 varieties of corn are at risk of being lost forever, added to this, traditional corn tortillas have been heavily displaced by mass-produced “fake” or “junk” tortillas which contain additives, colourants and additives that are harmful and often not listed on packaging labels.

My guest Rafael Mier is the founder and director of Fundacion Tortilla de Maiz Mexicana, an independent Mexican charity that promotes the cultural, economic and gastronomic significance of Mexican corn through education and advocacy to build legal frameworks to protect native varieties of corn, regulate the production of corn tortillas and save popcorn corn from extinction.

Links mentioned on this episode:

Contact Rafel Mier

Instagram: https://www.instagram.com/rafa.mier

Facebook: https://www.facebook.com/mier.rafael

Twitter: https://twitter.com/rafamier

Email: [email protected]

Fundación Tortilla de Maíz Mexicana

Instagram: https://www.instagram.com/fundaciontortilla/

Facebook: https://www.facebook.com/tortillademaizmexicana/

Twitter: https://twitter.com/fundaciontorti

Youtube: t.ly/rVnLX

Visit this episode’s blogpost to read and watch extra material: http://www.passthechipotle.com/entrevista-con-rafael-mier-director-de-fundacion-tortilla-ep-56

Interview 🎤with organic vanilla entrepreneur Nicole Makrinos https://tinyurl.com/ycya3sy6 

—————————————–

Newsletter: eepurl.com/cV5AsH Get my books! shorturl.at/kuT34

Twitter: twitter.com/chipotlepodcast  + https://twitter.com/rocio_carvajalc

Instagram: https://www.instagram.com/rocio.carvajalc/

email: [email protected]

web: http//www.passthechipotle.com

Youtube: https://tinyurl.com/y9ot9a57

Donate to the show: https://www.buymeacoffee.com/rfxWGIy

🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books

Presentado por: Rocio Carvajal investigadora de historia gastronómica, autor y cocinera.

Episodio 56

El maíz ha estado por miles de años al centro del sistema alimentario mexicano sin embargo actualmente enfrenta una severa crisis y muchas de las 59 variedades de maíz nativo están en riesgo de desaparecer. Aunado a esto, las tortillas de maíz tradicionales han sido desplazadas por “tortillas chatarra” que son producidas con grandes cantidades de aditivos, conservadores y colorantes que no están adecuadamente descritos en las etiquetas de los productos.

Mi invitado especial es el Mtro. Rafael Mier, director de Fundación Tortilla de Maíz Mexicana, una organización independiente que promueve el valor cultural, económico y gastronómico del maíz Mexicano a travez de materiales educativos y reformas a la ley para crear condiciones que permitan proteger a las variedades de maíz mexicano y su cultivo, regular la producción de tortillas y rescatar al maíz palomero mexicano de la extinción.

Contacta a Rafel Mier

Instagram: https://www.instagram.com/rafa.mier

Facebook: https://www.facebook.com/mier.rafael

Twitter: https://twitter.com/rafamier

Email: [email protected]

Fundación Tortilla de Maíz Mexicana

Instagram: https://www.instagram.com/fundaciontortilla/

Facebook: https://www.facebook.com/tortillademaizmexicana/

Twitter: https://twitter.com/fundaciontorti

Youtube: t.ly/rVnLX

Visita el blogpost de este episodio para ver y leer material adicional:  http://www.passthechipotle.com/entrevista-con-rafael-mier-director-de-fundacion-tortilla-ep-56

—————————————–

Newsletter: eepurl.com/cV5AsH Get my books! shorturl.at/kuT34

Twitter: twitter.com/chipotlepodcast  + https://twitter.com/rocio_carvajalc

Instagram: https://www.instagram.com/rocio.carvajalc/

email: [email protected]

web: http//www.passthechipotle.com

Youtube: Pass the Chipotle Podcast

Donate to the show: https://www.buymeacoffee.com/rfxWGIy

🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hu

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 55

Diana Kennedy arrived in Mexico 63 years ago, and since then has dedicated her life to exploring Mexico’s foodways, culinary heritage and food traditions. Today Diana is the undisputed authority in Mexico’s edible biodiversity, traditional cooking techniques and recipes, and we are only but beginning to understand and dimension the relevance of her legacy.

This episode features an interview acclaimed documentarist Elizabeth Carroll who directed the film “Diana Kennedy, nothing fancy” we talk about Elizabeth’s journey through the making of this project and the many professional and life lessons that she learnt after taking a once in a lifetime opportunity to create a deep and intimate work that takes us into a moving, raw and powerful story that gives us unique access into the thoughts, passions, drivers and stories of a lifetime on the road, documenting the trial of flavours, recipes and safekeeping the love stories that Mexicans tell to each other through food.

Contact Elizabeth Carroll

Web: http://www.honeywaterfilms.com

Instagram: https://www.instagram.com/eeebethhh

Email: [email protected]

The film: Diana Kennedy Nothing Fancy

Instagram: https://www.instagram.com/nothingfancyfilm

Visit this episode’s blog post to watch the film’s trailer and get Diana Kennedy’s reading books: http://www.passthechipotle.com/interview-with-film-director-elizabeth-carroll-ep-55

—————————————–

Newsletter: eepurl.com/cV5AsH Get my books! shorturl.at/kuT34

Twitter: twitter.com/chipotlepodcast  + https://twitter.com/rocio_carvajalc

Instagram: https://www.instagram.com/rocio.carvajalc/

email: [email protected]

web: http//www.passthechipotle.com

Youtube: Pass the Chipotle Podcast

Donate to the show: https://www.buymeacoffee.com/rfxWGIy

🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 54

Culinary regions: The grand north ⛰️

This is the final instalment of “The Culinary Regions of Mexico” featuring the majestic northern canyons, stunning deserts, parries, mountains and wonderful foods from the states of Chihuahua, Coahuila, Nuevo Leon, Durango and Zacatecas.

Links mentioned on this episode:

—————————————–

Presented by: Rocio Carvajal Food history writer, cook and author.  

Episode 53  

At the heart of Pinole Blue is the deep pride of Eddie Sandoval’s cultural heritage, a passion for building a business that is socially and ethically sound to provide hight quality nutrition and hail the ancestral tradition of the Tarahumara food traditions in Mexico.  

Eddie started his Pinole business (from his college dorm!) when he was still finishing his Business Finance Degree at Wichita’s State University, today he is determined to bring pinole to all of the US while giving back to the indigenous people that inspired his vision, enjoy this moving, inspiring and bright interview, preferably with a cup of Pinole Blue.  

Links mentioned on this episode:  

—————————————–  

Contact Eddie and Pinole Blue here:  

—————————————–  

🎧 Subscribe to Hungry Books Podcast: https://anchor.fm/hungry-books

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 51

The history of chilies is the history is part of the backbone of Mexico’s gastronomy, their culinary use stretches for more than 9000 years and chillies today are much more than a condiment but a true symbol of cultural identity.

This episode explores many little-known aspects of chillies, their biology, chemistry, evolution, cultural significance, global dissemination and culinary uses.

Links mentioned on this episode:

-Check the reading list and extra materials for this episode: https://www.passthechipotle.com/cultural-staples-chillies-ep-51/

………………………………………………..

Twitter: ⁠⁠⁠⁠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