29 min listen
Sopa, Caldo, and Crema
ratings:
Length:
46 minutes
Released:
Oct 6, 2021
Format:
Podcast episode
Description
On today's show Zarela & Aarón are thrilled to welcome James Oseland. James recently released his book World Food: Mexico City: Heritage Recipes for Classic Home Cooking, which Zarela & Aarón absolutely love. While these three could talk about any aspect of Mexican cooking, for today's episode they've decided to focus on Soups. They set the stage by discussing the importance of soup in the average Mexican diet and outlining the difference between caldos and sopas. Then they each share their favorite soups and, especially, soup toppings! Plus, lots of great cooking tips from Aarón and Zarela.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:
Oct 6, 2021
Format:
Podcast episode
Titles in the series (49)
Crafting Layers of Flavor with Chile Colorado: On today's episode Zarela and Aarón have the studio all to themselves as they discuss Chile Colorado (the pepper, rather than the dish that shares its name). They walk home cooks through the process of buying, storing, preparing dried chilis and what tools work best. Zarela explains her mother’s traditional method for a Chile Colorado base, and Aarón tells listeners how he has incorporated these flavors at his restaurants. They also share stories from Aarón’s childhood in NYC and Zarela’s at the ranch in Chihuahua. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com by Cooking In Mexican From A to Z