42 min listen
The Complexity of Chocolate
ratings:
Length:
38 minutes
Released:
Dec 23, 2020
Format:
Podcast episode
Description
Today Zarela and Aarón welcome Andy Coe, author and scholar of culinary history, to discuss cacao and chocolate. They start with the history; how it was first consumed as a drink, and then made its way around the world after the Columbian Exchange. They share stories of how cacao was used as currency and, possibly, an aphrodisiac, and Andy leads Zarela and Aarón through the process of making modern chocolate bars.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:
Dec 23, 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