Producer and host Rocio Carvajal food anthropologist, Mexican culture gastronomy educator takes you to discover the edible treasures of Mexicoâs gastronomic traditions with stories and interviews that will change the way you think about Mexican food, cooking and eating guaranteed! Bookstand: https://payhip.com/RocioCarvajal Website: https://www.passthechipotle.com/ Twitter: https://twitter.com/chipotlepodcast Instagram: https://www.instagram.com/rocio.carvajalc/ Youtube: https://tinyurl.com/ ...
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Food, feasts and famines in colonial Mexico đ€ with Dr. IvĂĄn Escamilla
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 88 This episode features a fascianting conversation with Professor IvĂĄn Escamilla GonzĂĄlez, also known on Instagram as El Cronista Novohispano (The Novohispanic Chronicler). Together, we delve into a historical exploration of food, examining a range of contrastâŠ
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From books to brewing đ€ with Anthropologist and craft beer brewer Mario Macias
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 87 This episode features a conversation with Mexican anthropologist and PhD candidate Mario Macias Ayala @mario.maciasaa in which we discuss several intertwined projects that are at the core of his research: -Return migration within Mexican-American dynamics: MâŠ
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Alcohol in the Age of Industry, Empire, and War đ€ with Dr Deborah Toner
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.Episode 86This hybrid episode brings together of Hungry Books and Pass the Chipotle Podcast and Iâm joined by Dr Deborah Toner editor of "Alcohol in the Age of Industry, Empire, and War," a ground-breaking volume that explores the intricate connections between alcohol aâŠ
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On savage shores how indigenous Americans discovered Europe đ€with Dr Caroline Dodds Pennock.
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 85 This episode features a conversation with Dr Caroline Dodds Pennock about her latest book: On Savage Shores: How Indigenous Americans Discovered Europe combining a critical perspective that questions the historiography, narratives, and consequences of marginâŠ
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Presented by: Rocio Carvajal Food anthropologist. Episode 84 This refreshed version of the coffee special explores the origins of coffee and its journey from Eritrea modern-day Ethiopia, Africa into the Americas and how in a short time became a highly profitable crop. In the second part, we explore some aspects of the cultural history of coffee conâŠ
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The Mexican Christmas menu đ€with Mely Martinez.
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 83 To wrap up the year I teamed up with my dear friend Mely MartĂnez to have a candid chat about our favourite Christmas and seasonal foods, drinks and treats. Since it is impossible to exhaust the wide variety of regional and local dishes from all across MexicâŠ
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Afromexico: the untold history of slavery in colonial Puebla đ€with Dr. Pablo Sierra.
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.Episode 82Dr Pablo Sierraâs research contests that blackness is a decidedly foreign concept in the cultural history of the City of Puebla, an idealised urban centre whose narratives about Spanish baroque splendour have silenced the stories and presence of other ethnic gâŠ
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Interview đ€with photographer, podcaster and author: Shava Cueva
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 81 When Salvador packed his camera and got off to start a journey documenting traditional drinks of Mexico, he didnât know that his life was about to change forever. This adventure became the beginning of a transformative experience for him and the many lives hâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 80 This year marks the 160th anniversary of the famous 5 de Mayo battle, but curiously this date means epic Mexican-themed celebrations in the USA, but why? In this epic episode, I explore the many events that lead to the famous battle of Puebla on that eventful day of May 5âŠ
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 79 Welcome to the season finale! In this episode, I discuss how early printed cookbooks in Mexico were tools of cultural propaganda. Through a form of culinary patriotism, cookbooks built the gastronomic identity of a newly independent nation promoting the adopâŠ
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Interview đ€with Historian Dr Edward Shawcross
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 78 In this episode I discuss my guestâs new book: âThe Last Emperor of Mexico: The Dramatic Story of the Habsburg Archduke Who Created a Kingdom in the New World.â This work is so much more than the story of Maximilian I, it really captures the zeitgeist of a bâŠ
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Afro-Andalusi culinary legacy in Mexico
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 77 This episode explores the influence of the Andalusi culture that echoed deeply in every aspect of Spainâs society in the 16th century and the impact of the African slave trade in colonial Mexico. But to fully understand these stories from the beginning, I wiâŠ
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Interview đ€with baker and singer Eliceo Lara
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 76 This episode explores the intersections between art, music, painting and life in Mexico during the colonial period closing down with Mexican baking and pastry traditions. My guest: Eliceo Lara is a talented Mexican baker and accomplished singer with a deep iâŠ
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Presented by: Rocio Carvajal food anthropologist, Mexican culture gastronomy educator. Episode 75 The Day of the Dead celebration is a cultural pillar of Mexicoâs rituals of memory, conviviality and spirituality, this episode celebrates the history behind this vibrant tradition that is one of Mexicoâs most joyous cultural export. It also offers an âŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 74 Mexican pastries or âpan dulceâ have taken the world by storm with their delicious flavours and styles, but did you know that wheat was once a stranger in Mexico? This episode explores the remote origins of wheat in the Middle East and its voyage to the New World where itâŠ
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Raw, cooked & rotten: cooking methods and cultural meanings.
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 73 This episode explores different aspects of the cultural production of food in traditional indigenous cultures of Mexico, and some of them are related to preparation methods as explored by theâculinary triangleâ of raw, cooked and rotten. And other aspects focus on the creâŠ
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Puebla: Mexico's culinary jewel âš
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 72 Located in central Mexico and framed by majestic volcanoes, the UNESCO listed city of Angels sits in a vast valley where beautiful colonial buildings tell the 500-year-old story of a metropolis envisioned as an aspiring model for all Spanish territories in the Americas. TâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 71 Carnivals are synonymous with good times, mind-blowing choreographies, music and spectacular costumes. But under that shiny surface, thereâs a long, complex and utterly fascinating history. Carnivals are a vehicle for the collective expression of a cultureâs identity, hisâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 70 This year marks the 159th anniversary of the famous 5 de Mayo battle, but curiously this date means epic Mexican-themed celebrations in the USA, but why? In this epic episode, I explore the many events that lead to the famous battle of Puebla on that eventful day of May 5âŠ
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Presented by: Rocio Carvajal, gastronomy educator, cook and authorEpisode 69Pulque is one of the best known traditional fermented drinks from Mexico. Its origin goes back to pre-Columbian times and has over 25 centuries of history and tradition.Known as the âdrink of the godsâ, pulque has endured the test of time: from colonialism, revolutions, warâŠ
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From Hungry Books Podcast @hungrybookspodcast Presented by: Rocio Carvajal Food history writer, cook and author. This episode reviews: âEggs or Anarchy, The remarkable story of the man tasked with the impossible: to feed a nation at warâ By William Sitwell The setting is Britain at war: WWII looms over Europe and Churchill is at the brink of becomiâŠ
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Interview đ€with Ethnohistorian Alberto Peralta de Legarreta
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Presented by: Rocio Carvajal, gastronomy educator, cook and author. Episode 68 In this conversation we explore the little-known world of religious institutions in the colonial period, and the ways in which friars, priests and nuns impacted the culture and life of Mexico. We talk about how the kitchens of female convents became a cultural catalyst wâŠ
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Presented by: Rocio Carvajal, gastronomy educator, cook and author Episode 67 Together with corn, tomatoes and chillies, beans are part of the holy quartet of Mexicoâs gastronomy. Their enduring popularity as a delicious and versatile food synonymous of Mexican cuisine, no wonder they are present in some form in 60% of all traditional dishes. This âŠ
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Presented by: Rocio Carvajal, gastronomy educator, cook and author Episode 66 This episode presents some reflections about the impact of 10 years since Mexican cuisine was inscribed into UNESCOâs list of intangible cultural heritage. I offer a balance of this remarkable event and explore the origin, purpose and uses of food to generate cultural devâŠ
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Presented by: Rocio Carvajal, gastronomy educator, cook and author Episode 65 Mely Martinez is a household name in the food blogging world, she is the founder of âMexico in My Kitchenâ one of the most loved and trusted references of traditional Mexican food on the internet. Mely returns to the show after three years to celebrate the publication of âŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 64 Day of the Dead celebrations is a cultural pillar for Mexicoâs rituals of memory, conviviality and spirituality. The contagious joy of the vibrant decorations, foods and music, give this celebration transcend languages, borders and beliefs. Discover the origin of the elemâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 63 This episode features the history of English miners, Arab refugees and Chinese railway workers that came to Mexico in search of a better life. Their stories are testimony of human resilience, dignity and hope. Their presence enriched Mexicoâs culture and their foods inspiâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 62 In this first episode of season 5, we take a look into the key historical events that lead to the discovery of the Americas, the Spanish conquest of Mexico and the war of independence. September marks the beginning of a long season of celebrations that culminate the folloâŠ
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Thank you for another podcast year together! This episode reflects on the stories, topics and conversations I presented to you over season 4 including sound-bites from the conversations I had with the guests that shared their stories, opinions and experiences dealing with the challenges of building socially responsible businesses; fostering culturaâŠ
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Interview with chocolate historian Alex Hutchinson đ«
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 60 The grand finale of season 4 brings an interview with author and chocolate Historian extraordinaire Alex Hutchinson, this episode continues exploring the adventures of cocoa, a wondrous seed that continued to change lives at its arrival in England where mass-produced chocâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 59 In part I of this special you will hear about cocoa's botanical origin, and how its cultivation was intimately connected to the rise of the first civilisations of ancient Mexico. Discover why cocoa inspired myths, recipes and rites, and find out how centuries later, the eâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 58 British writer Diana Kennedy has been described as the âsaviourâ of Mexican cuisine with an uncompromising commitment to preserving traditional foodways. Diana has 56 years of experience researching, travelling, writing and leading conservation projects to protect MexicoââŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 57 5 de Mayo is internationally recognised as a Mexican celebration, but why is it such a big deal in the USA? In this epic episode, I explore the many events that lead to the famous battle of Puebla on that eventful day of May 5th, 1862 and the fascinating aftermath that châŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 56 Corn has historically been at the heart of Mexicoâs food system but it is going through a severe crisis as many of the native 59 varieties of corn are at risk of being lost forever, added to this, traditional corn tortillas have been heavily displaced by mass-produced âfaâŠ
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Presentado por: Rocio Carvajal investigadora de historia gastronĂłmica, autor y cocinera. Episodio 56 El maĂz ha estado por miles de años al centro del sistema alimentario mexicano sin embargo actualmente enfrenta una severa crisis y muchas de las 59 variedades de maĂz nativo estĂĄn en riesgo de desaparecer. Aunado a esto, las tortillas de maĂz tradiâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 55 Diana Kennedy arrived in Mexico 63 years ago, and since then has dedicated her life to exploring Mexicoâs foodways, culinary heritage and food traditions. Today Diana is the undisputed authority in Mexicoâs edible biodiversity, traditional cooking techniques and recipes, âŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 54 Culinary regions: The grand north â°ïž This is the final instalment of âThe Culinary Regions of Mexicoâ featuring the majestic northern canyons, stunning deserts, parries, mountains and wonderful foods from the states of Chihuahua, Coahuila, Nuevo Leon, Durango and ZacatecaâŠ
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Interview đ€with Eddie Sandoval founder of Pinole Blue đ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 53 At the heart of Pinole Blue is the deep pride of Eddie Sandovalâs cultural heritage, a passion for building a business that is socially and ethically sound to provide hight quality nutrition and hail the ancestral tradition of the Tarahumara food traditions in Mexico. EddâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author.Episode 52Karina Jimenez is a Mexican-American third-generation food entrepreneur who harvested inspiration and drive from her bicultural upbringing and arts background to create Viva los Cupcakes.Tamal de mole, salsa verde, conchita and mazapan are some of the many cupcake flavours âŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 51 The history of chilies is the history is part of the backbone of Mexicoâs gastronomy, their culinary use stretches for more than 9000 years and chillies today are much more than a condiment but a true symbol of cultural identity. This episode explores many little-known asâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 50 Thank you for 50 episodes together celebrating Mexicoâs 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 tâŠ
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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, MichoacĂĄn Jalisco, Guerrero and Oaxaca. This beautiful culinary region of Mexico and its monumental mountains, valleys, coasts and vibrant cultural heritage hasâŠ
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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 UNESCOâs list of intangible cultural heritage of humanity, celebrated in films, songs, poemâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 47 Season 4 of the podcast premieres with the culinary region of the Bajio, located in the central-north planes of Mexico. We explore the beautiful states of Guanajuato, Aguascalientes and Queretaro. The BajĂo is the perfect example of romantic country life, with delicious aâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 46 This episode revisits the conversations with ten incredible Mexican food heroes, celebrating their businesses, books, projects and personal stories. You will hear from: Food tour specialist Anais Martinez, Mexico City. Author, blogger and activist Yvette Marquez SharpnackâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author.Episode 45The pacific north-west coast of Mexico has become an international foodie destination, the vibrant wine routes and food and wine festivals are the canvas for the new and exciting MexMed cuisine.This episode explores the history, edible landscapes, culture and food traditionâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. This interview features Chef Fany Gerson, best seller author and founder of La Newyorkina and Dough. Mexican Chef Fany Gerson is a successful business owner and a household name across Americaâs major food magazines and specialised websites when it comes to traditional Mexican confeâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. This episode features Professor Ken Albala, a distinguished member of the department of History of the university of the Pacific in California, U.S.A. Dr. Albala is a renown food historian,TEDx speaker, cook, vlogger and part-time wine, cheese and bread maker with a B.A. Modern EuroâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. Episode 42 This special is all about my newly published book Mexican market food, a celebration of traditional Mexican cooking, I share with you the key ideas and inspiration behind this book. I share some passages and behind the scenes moments and thoughts about the making of it. TâŠ
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Presented by: Rocio Carvajal Food history writer, cook and author. The Huasteca is the largest and most complex cultural region of Mexico spread between six states in the centre and north east of the country. The many indigenous tribes and mestizo people famously have an enormous pride in their shared cultural heritage, rich gastronomy, traditions,âŠ
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