Latest James beard Podcast Episodes
How Mexican Food Migrated to the Northeast
Cooking In Mexican From A to Z - November 16, 2022 21:30 - 44 minutesOn this episode of Cooking In Mexican From A to Z, Aarón and Zarela sit down with Lori Flores. Lori is an associate professor of History at Stony Brook University, where she teaches classes in US Latino, labor, immigration, and food history. They discuss Lori's background growing up in rural Tex...
Sotol: This Chihuahua Spirit Is Getting Hot
Cooking In Mexican From A to Z - November 08, 2022 21:30 - 42 minutesOn this episode, Sandro Canovas sits down with Aarón and Zarela to discuss Sotol, the state spirit of Chihuahua. They outline how it is made from plants of the dasylirion genus, close relatives of the onion, it's significance to the state of Chihuahua, and it's popularity in the United States. ...
Whiskey in Mexico - In Years Past and Today
Cooking In Mexican From A to Z - November 02, 2022 17:00 - 42 minutesAs a woman whose first sip of whisky created the female doppelganger of a Mr. Yuk sticker, Shelley Sackier’s view of the spirit changed on a trip to Scotland. After completing a short course in Scotland’s Bruichladdich Distillery, she began writing about — and working within — the world of whis...
Like Water for Horchata
Cooking In Mexican From A to Z - October 26, 2022 17:00 - 34 minutesBill Esparza is a James Beard award winning food writer, author of LA Mexicano, and on screen talent for food TV shows like Street Food: USA, Immigrant Kitchen, and Bizarre Foods. He talks with Zarela and Aaron about aquas frescas, his grandmother from Aguas Calientes, and his first taste of Mex...
Fish in Ensenada and Beyond
Cooking In Mexican From A to Z - October 19, 2022 17:00 - 44 minutesThis week Aarón and Zarela are pleased to be joined by Benito Molina to talk about seafood in Ensenada and beyond. Chef Molina is the owner and chef of multiple restaurants in Ensenada, Baja California including Manzanilla, and he was thrilled to represent his people on MasterChef Latino. Workin...
Eating Insects Can Save the World
Cooking In Mexican From A to Z - October 10, 2022 12:08 - 32 minutesOn this episode Zarela and Aarón are back for a second round of bugs! This time they are chatting with Carlos Leal, the creator of several culinary companies in Mexico that include: Compañía de Sales, Mortar and Sons, Loyal & Febre Destilados de Agave and Dodo el Vino. His interest in culinary e...
The Rich and Revered Mexican Ice Cream Tradition
Cooking In Mexican From A to Z - September 24, 2022 18:37 - 39 minutesFor this episode Aarón and Zarela were thrilled to have Fany Gerson return to the show. Fany launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business, and is also the chef, founder and co-owner of Fan-Fan Doughnuts. There could not be a more knowledgable guest...
Cooking with Flowers
Cooking In Mexican From A to Z - September 07, 2022 15:36 - 46 minutesOn this episode Aarón and Zarela are thrilled to welcome Lesterloon Sánchez to dive deep into the topic of Edible Flowers. Hailing from the state of Veracruz, Lesterloon is on a personal quest to discover new edible flowers across his home state. As a chef and restaurant owner, Lesterloon uses t...
Mexican Charcuterie and Tocineria
Cooking In Mexican From A to Z - May 26, 2022 21:38 - 44 minutesOn this episode Aarón and Zarela are thrilled to welcome Mariana Barrera to dive deep into the topic of Mexican Charcuterie. Mariana and her family run Humo y Sal, a charcuterie in Monterrey, where they prepare a wide variety of meat products as well as mustard, honey, and more. She shares how s...
Contemporary Interpretations of Traditional Mexican Food
Cooking In Mexican From A to Z - May 19, 2022 14:35 - 44 minutesOn today's episode, Zarela and Aarón are thrilled to welcome Chef Rodolfo Castallanos to talk about how traditional Mexican foodways are being reinterpreted in the contemporary Mexican culinary scene. Rodolfo starts by sharing his cooking philosophy - beginning with inspiration from the seasons...
Afro-Mexican Food and Culture
Cooking In Mexican From A to Z - May 11, 2022 23:33 - 39 minutesOn this week's show, Zarela & Aarón welcome Sagrario Cruz Carretero to explore the history and cultural legacy of Afro-Mexican cuisine. First, they set the stage with some context about the past and present demographics of African immigration to Mexico. Sagrario shares her personal story of how ...
All About Tamales
Cooking In Mexican From A to Z - May 04, 2022 14:56 - 42 minutesFor our Season 4 launch of Cooking in Mexican from A to Z, Zarela & Aaron sit down together to discuss the most-requested topic from their listeners: Tamales. Together they detail every part of the tamale-making process, including tips like: what lard does for tamales, why you shouldn't overfil...
Mexico’s First Celebrity Chef
Cooking In Mexican From A to Z - December 16, 2021 04:04 - 40 minutesFor our final episode of 2021, Zarela & Aarón are thrilled to welcome Mauricio Velázquez de León to discuss his relative, Josefina Velázquez de León. Josefina was Mexico's first celebrity chef: she was on the radio, television, and published dozens of cookbooks popularizing traditional Mexican ...
Southwest and Tex-Mex cuisine
Cooking In Mexican From A to Z - December 08, 2021 21:10 - 38 minutesOn this week's show Aarón and Zarela are thrilled to welcome their longtime friend Stephan Pyles to discuss all things Tex-Mex and Southwestern Cuisine. Stephan is a 5th generation Texan and a founding father of Southwestern Cuisine, who created 23 restaurants in 6 cities over more than three d...
Crema, Requeson, Panela, and Artisan Cheese
Cooking In Mexican From A to Z - December 01, 2021 17:59 - 44 minutesOn today's episode Aarón and Zarela welcome Carlos Yescas to talk all about Mexican cheese. Carlos is the founder of Lactography and LACTEO Network, and an incredibly knowledgable global cheese advocate. He is also a fellow HRN Host, on the show Cutting the Curd (Apple Podcasts | Stitcher | Spo...
Can Heirloom Corn be Saved?
Cooking In Mexican From A to Z - November 17, 2021 16:52 - 37 minutesOn this week's episode Aarón and Zarela are thrilled to welcome Rafael Mier, the Founder and Director of Fundación Tortilla, to guide us through a deep dive on Corn. Rafael's mission is to preserve and popularize the many, wonderful heirloom varietals of corn that can be found all over Mexico. ...
Sonoran Food on Both Sides of the Border
Cooking In Mexican From A to Z - November 10, 2021 18:02 - 34 minutesOn this week's show, Aarón and Zarela discuss Sonoran cuisine with their friend Regina Schrambling. Regina grew up in Arizona, across the border from Zarela's native state of Sonora. Together they reminisce about the meals and treats of their respective childhoods. Along the way they try to spel...
Foods and Celebrations of The Day of the Dead
Cooking In Mexican From A to Z - November 03, 2021 15:56 - 43 minutesOn this week's show Aarón and Zarela are thrilled to welcome Pati Jinich. Pati is a chef, author, and TV personality, and she joins Aarón and Zarela to discuss the traditions of The Day of the Dead. They start with the origins of Día de los Muertos as a 3 month long pre-hispanic celebration, and...
Pasta, The Other Pilaf
Cooking In Mexican From A to Z - October 27, 2021 13:05 - 40 minutesOn today's show Aarón and Zarela are joined by Cristina Potters to talk about pasta in Mexican cooking. Cristina has lived in Mexico for over 40 years, and shares her knowledge of Mexican home cooking through her work as an author and tour guide. Together they cover food history, Aaron and Crist...
CalMex or MexCal?
Cooking In Mexican From A to Z - October 20, 2021 07:00 - 42 minutesOn today's show, Aarón and Zarela are joined by Neal Fraser, the chef and owner of Red Bird in Los Angeles. Neal is a lifelong Angeleno, and longtime friend of Aarón's, and together they explore the modern intersections of Californian and Mexican cuisine. They explore a number of unusual ingre...
A History of Beef and Butchery
Cooking In Mexican From A to Z - October 15, 2021 03:00 - 46 minutesOn 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 k...
Sopa, Caldo, and Crema
Cooking In Mexican From A to Z - October 06, 2021 16:01 - 45 minutesOn today's show Zarela & Aarón are thrilled to welcome James Oseland. James recently released his book World Food: Mexico City: Heritage Recipes for Classic Home Cooking, which Zarela & Aarón absolutely love. While these three could talk about any aspect of Mexican cooking, for today's episode ...
Tequila, the OG Mexican Spirit
Cooking In Mexican From A to Z - September 29, 2021 06:00 - 44 minutesOn this week's show, Zarela & Aarón welcome Aarón's close compadre, Manny Hinojosa. Manny is a global ambassador for Tequila Cazadores, and he has a passion and deep knowledge of both tequila production and mixology. He kicks off the show by sharing his story of coming to the United States and ...
Building Blocks and Other Chef Secrets
Cooking In Mexican From A to Z - September 22, 2021 15:31 - 37 minutesOn the season 3 premiere of Cooking In Mexican from A to Z, Zarela and Aarón go back to basics. They sit down together, mother & son, to discuss the foundational principles of the cooking. These are flavor principles they use every day in the kitchen, in a wide variety of dishes. They also sprin...
A Tour of the Valle de Guadalupe Food & Wine Scene
Cooking In Mexican From A to Z - June 02, 2021 11:08 - 46 minutesThis week Zarela and Aarón go on a culinary tour of Baja California's Valle de Guadalupe with their guide, Colman Andrews. Colman has been writing about food and wine for decades and is currently a senior editor at 24/7 Wall St. He has traveled extensively throughout baja california, and his...
Recados and the Magic of Spice Blends
Cooking In Mexican From A to Z - May 26, 2021 13:57 - 51 minutesIn this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about recados and spice blends. Maricel is a chef, restauranteur, and the author of Gran Cocina Latina: The Food of Latin America. Together the three dissect the essential Mexican spic...
Crossing Culinary Borders
Cooking In Mexican From A to Z - May 19, 2021 12:51 - 47 minutesToday Aarón and Zarela are thrilled to welcome Víctor Macías-González to talk about the culinary exchange on the border between Juarez and El Paso. Victor is a professor who focuses on Mexican and Latinx histories, as well as the history of gender and sexuality. All 3 share memories of their ea...
Preserving Diversity Through Corn Whiskey
Cooking In Mexican From A to Z - May 12, 2021 13:39 - 42 minutesToday Zarela and Aarón are joined by their friend Yira Vallejo. Yira spent ten years as a brand incubator in the wine and spirits industry of New York City, before returning to Oaxaca in 2014. Now she works to preserve the cultural and biological diversity of Oaxaca through a number of projects,...
Fall in Love With Oaxaca
Cooking In Mexican From A to Z - May 05, 2021 12:33 - 35 minutesOn this episode, Aarón and Zarela welcome Bricia Lopez for a love letter to the food and culture of Oaxaca. Bricia and her siblings run Guelaguetza, the restaurant her father started 27 years ago. Bricia believes that Oaxaca's most unique asset is its diversity of chiles, spices and herbs, so th...
Tracing The Development of Mexican Cuisine
Cooking In Mexican From A to Z - April 28, 2021 17:30 - 41 minutesOn this episode, Aarón and Zarela are joined by their friend Jeffrey Pilcher to talk about the development of Mexican Cuisine; from indigenous, pre-hispanic cultures up to its spread in the United States. Jeffrey is a food historian who teaches at the University of Toronto and has written num...
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