Praise the Lard
Cooking In Mexican From A to Z
English - April 14, 2021 15:41 - 50 minutes - 46.4 MBFood 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
On this episode, Zarela and Aarón welcome their first return guest to the show - Anne Mendelson. Anne is an unbelievable resource, a culinary historian and author who co-wrote three cookbooks with Zarela. This time, they're together to discuss the history and uses of lard. First, Anne guides us through the history of lard's introduction to Mexico, and she even ties it back to their first episode together (#4 - "The Triple Bounty of Squashes") by discussing how squash seeds were one of the only indigenous sources for fat! Then Zarela guides us through two ways to render lard at home and Aarón shares his foolproof recipe for tamales - with Lard, of course! Plus, Zarela shares early memories of using lard and making butter on the ranch.
For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com
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