Whether forced or by choice, our dishes and culinary traditions are constantly being adapted due to migration. This week, Eva and Maite discuss the Sephardic Jewish roots in some of their favorite Mexican dishes, including cabrito (roasted kid goat) and albondigas (meatballs). They welcome medieval scholar, chef and author of Matzah and Flour: Recipes from the History of the Sephardic Jews, Hélène Jawhara Piñer, to the show to talk about one of their favorite topics, tortillas!

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Who popped corn first? What early recipes used popcorn as an ingredient? Who invented the popcorn machine? Who brought popcorn to the movies? From garlands worn by young Aztec girls to honor of the rain god, Tlaloc, to a beloved movie treat around the world, Eva and Maite get into the rich history of our favorite snack… popcorn!

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With spring coming, honeybees are busy foraging nectar and pollen from blooming flowers. From ancient foraging to the modern day farmer’s market - E+M celebrate the rich symbolism of bees and the magical honey-making process in this special episode.

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In this episode, Eva and Maite continue their exploration of the South Texas lands they grew up in. They share stories of hunting and digging for arrowheads and welcome chef and Texas food historian Adán Medrano to the show. Together they reflect on how the land can tell stories about the daily lives of the people who have lived on it, the animals that have inhabited it, and the changes it has undergone over time.

https://adanmedrano.com/cookbook-author-adan-medrano/

https://texasindigenousfood.org

https://wwnorton.com/books/The-Social-Conquest-of-Earth/

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Eva and Maite start the episode talking about the complexity of moles and how this ubiquitous Mexican dish melds together flavors, textures, cooking techniques, and spices (!) from around the world. They then delve into the rich and spicy history of spices, which were once so desired by wealthy Europeans they kicked off the Age of Exploration.

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Food preservation has been around for centuries and canned foods are an essential part of our modern-day pantries. From Nicholas Appert in France to John Mason in the U.S. and Don Clemente Jacques in Mexico, in this episode Eva and Maite talk about some of the key characters in the history of canning and pickling.

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With the rising cost of eggs, Eva and Maite decided to dive into the history of one of the most versatile kitchen staples. Who ate eggs first? When did the chicken become domesticated? Why are eggs sold by the dozen? Why are some eggs blue? Learn that and more!

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In this episode Eva and Maite talk Guatemalan comfort foods with Guatemala born and raised actor and host of the new podcast, Greatest Escapes, Arturo Castro. They talk about the rich history of the region and uncover how some staple ingredients - like bananas and coffee - have been tied to political instability and conflict. Maite visits the Guatemalan Night Market in Los Angeles with food writer Bill Esparza.

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