A History of Beef and Butchery

Cooking In Mexican From A to Z

English - October 15, 2021 03:00 - 46 minutes - 42.5 MB
Food Arts History james beard aaron sanchez cuisine culture food mexican mexico zarela martinez ingredient chef Homepage Download Google Podcasts Overcast Castro Pocket Casts RSS feed

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On today's episode, Aarón and Zarela are thrilled to speak with Mauricio Euresty, an expert on cattle and butchery. Together they tackle the subject from tip to tail, covering differences between the preferred Mexican cuts versus American cuts, the effect of terroir on beef, how ribeye is the key to cattle grading, and trendy cuts in high end Mexican restaurants.

For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

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