Tracing The Development of Mexican Cuisine

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

In this episode, we explore the ancient techniques and practices that have made Mexican cuisine famous around the world. From the traditional agricultural system called milpa and the floating gardens of chinampas to the unique utensils and gadgets called ...

Did you know some of your favorite things might not be from where you think? Join us as we reveal the true origins of a globally famous dish, a household item you’ve probably used, and a groundbreaking medical discovery. This episode is full of fun facts and surprising history ...

In the second part of the episode, we continue to delve into the world of traditional Mexican cooking techniques. From using quick lime to unlock the full potential of corn, to underground cooking in pits, and the art of grinding and milling ingredients, we uncover the secrets ...

Want to start making authentic Mexican cuisine at home? Here's what you'll need in your pantry and your fridge to get started, according to two Mexican chefs and cookbook authors. See pcm.adswizz.com for information about our collection and use of personal data for sponsorship an ...  Show more