Presented by: Rocio Carvajal Food historian, cook and author.
In Mexican cuisine chilies are as important as salt! Back to the essentials with this episode dedicated to chilies, salsas, grinding stones and the king of dishes MOLE!
Mexico has more than 64 different varieties of chilies of all flavours and colours, no wonder why Mexicans eat about 15 kilos of chilies a year.
Get the recipe to make Salsa Borracha: click here.
Revisit the history of Pozole soup: click here.
This show is the audible companion of: SABOR! This is Mexican food magazine
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The Mendoza Codex, created fourteen years after the 1521 Spanish conquest of Mexico It contains a history of the Aztec rulers and their conquests, including descriptions of daily Aztec life, manifested in traditional Aztec pictograms with Spanish explanations and commentary.
Although the codex is not on display it has been held at the Bodleian Library at Oxford University since 1659. In page 60 of this document we see how children were disciplined by their teachers for failing to behave by forcing them to inhale chili smoke. This page also describes the proper allotment of food for each child at each stage of life.you can read morea bout this fascinating document here.
The image on the left is a drawing found the journal of the Earl of Sandwich portraying a man grinding cocoa to prepare chocolate and the painting on the right presents a costumbrista scene of tortilla makers grinding corn masa and coking tortillas on a clay griddle.
click on the images to enlarge.
Metates help slowly bring together textures and flavours when grinding a mole paste.
Find the recipe to prepare a delicious Mole Poblano and enjoy the complete cultural history of it in the summer issue of SABOR!
click the image below to know more.
– THE MAKING OF A METATE & MOLCAJETE –
Click the images to enlarge.