The Mexican Corn Kitchen

On 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 ...  Show more

On 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 ...  Show more

We break down the daily meals in Mexico, from breakfast on the go with tamales and atole, to the all-important comida shared with family, and even the light late-night dinners that might surprise foreigners. Along the way, we share cultural curiosities, like why some Mexicans ...

We’re back with more surprising facts about things you probably didn’t know came from Mexico! In this episode, discover how ancient indigenous groups used popcorn long before it became a movie-time snack, learn about the rich history behind vanilla’s cultivation, and find out ...

Do you love tacos? Then you’re not alone! Tacos originated in Mexico but they’re popular worldwide and they are ever evolving. Kids have a lot of questions about this favorite food so we visited Nixta Taqueria in Austin, Texas to learn more! Who made the first tacos? And where ...

If you’ve ever wondered what mole poblano is—or why it’s considered by many to be Mexico’s national dish—this episode is for you. We talk about the ingredients that make it so complex, its colonial and pre-Hispanic roots, and how it’s typically served during major cel ...