42 min listen
Mexican Charcuterie and Tocineria
ratings:
Length:
44 minutes
Released:
May 26, 2022
Format:
Podcast episode
Description
On this episode Aarón and Zarela are thrilled to welcome Mariana Barrera to dive deep into the topic of Mexican Charcuterie. Mariana and her family run Humo y Sal, a charcuterie in Monterrey, where they prepare a wide variety of meat products as well as mustard, honey, and more. She shares how she got into the business, how she gathers inspiration from the way each Mexican state has their own regional specialties and seasonings, and how the local environment affects what they can produce in their region.Plus, Mariana gives an overview of the food culture of Monterrey, one of Aarón’s favorite food destinations, and Aarón pitches Mariana on a Mexican version of scrapple.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:
May 26, 2022
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