Mexican Herbs and Wild Greens

Cooking In Mexican From A to Z

English - November 24, 2020 16:01 - 38 minutes - 34.8 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

Previous Episode: The Triple Bounty of Squashes

Next Episode: Crafting Layers of Flavor with Chile Colorado

On today's episode, Aarón and Zarela are joined by their friend Chef John Mooney of Bell, Book & Candle (NYC) and Bidwell (Washinton, D.C.). John explains how he has incorporated vertical agriculture into his work as a restaurateur, and together they discuss a number of their favorite Mexican herbs and greens.

They proceed ingredient by ingredient, sharing how to use avocado leaves in barbacoas; mint in meatballs; plus, they discuss cilantro, culantro, pepicha, papalo and more!

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

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