Presented by: Rocio Carvajal Food history writer, cook and author. Episode 51 Cultural staples: Chillies The history of chilies is the history is part of the backbone of Mexico’s gastronomy, their culinary use stretches for more than 9000 and chillies today are much more than a condiment but a true symbol of cultural identity. This…
Presented by: Rocio Carvajal Food history writer, cook and author. Episode 50 Thank you for 50 episodes together celebrating Mexico’s culinary treasures. This episode explores the cultural history of the Christmas traditions in Mexico, a country where each celebration is a life-affirming act that reinforces the sense of togetherness as they bring together our rich…
 Presented by: Rocio Carvajal Food history writer, cook and author. Episode 49 Culinary Regions of Mexico: Pacific South Coast On this episode we visit the gorgeous coastal states of Colima, Michoacán Jalisco, Guerrero and Oaxaca. This beautiful culinary region of Mexico and its monumental mountains, valleys, coasts and vibrant cultural heritage has gifted the…
Blood, bones and butter 🍗 Episode 1 The book: Blood Bones and Butter, the Inadvertent education of a Chef by Gabrelle Hamilton This podcast premieres with a book that is thorny, delicious, oozing honesty to the point of being slightly uncomfortable, but it is also moving, inspiring and full of vitality intrigued? Have a listen,…
Presented by: Rocio Carvajal Food history writer, cook and author. Episode 48 More than any other Mexican tradition, Dia de muertos brings together ancient indigenous and European traditions. This fascinating and culturally significant tradition is listed as UNESCO’s list of intangible cultural heritage of humanity, celebrated in films, songs, poems and folk art. This episode…