42 min listen
Mexican Herbs and Wild Greens
ratings:
Length:
38 minutes
Released:
Nov 24, 2020
Format:
Podcast episode
Description
On today's episode, Aarón and Zarela are joined by their friend Chef John Mooney of Bell, Book & Candle (NYC) and Bidwell (Washinton, D.C.). John explains how he has incorporated vertical agriculture into his work as a restaurateur, and together they discuss a number of their favorite Mexican herbs and greens. They proceed ingredient by ingredient, sharing how to use avocado leaves in barbacoas; mint in meatballs; plus, they discuss cilantro, culantro, pepicha, papalo and more!For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.
Released:
Nov 24, 2020
Format:
Podcast episode
Titles in the series (49)
The Great History of Vanilla: Aaron and Zarela welcome Chef Fany Gerson of La Newyorkina and Fan Fan Doughnuts to explore an ingredient we all know and love: vanilla. When people think of this universal flavor, they don’t always think of it as a Mexican ingredient. But vanilla is indigenous to Veracruz. We’ll learn all about it – from how it’s produced (hint: it’s not a bean) – to Fany’s love of vanilla in her Paletas (Mexican ice pops) and her new Brooklyn shop Fan-Fan Doughnuts. Plus, Zarela shares one of her favorite savory recipes using vanilla, Pollo Papantla (chicken with orange juice and vanilla), and some family memories of growing up around the precious vanilla production. by Cooking In Mexican From A to Z