Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One.

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Eva and Maite kick off the series with the tortilla, a staple in Mexican cuisine and the source of a centuries-long conundrum... corn or wheat? The women taste test Eva’s homemade flour tortillas and try some from Sonoratown, a casual destination for Northern Mexican-style tacos in Los Angeles. Maite visits Acapulco Mexicatessen in East LA to experience the nixtamalization process. Plus, Jorge Gaviria, founder of Masienda, shares his thoughts on the corn vs flour debate.

Check out Jorge Gaviria’s new book! MASA – Techniques, Recipes and Reflections on a Timeless Staple

Learn more about Sonoratown here.

Find out all about Acapulco Mexicatessen here.

Eva’s Flour Tortillas aka HEB - Mother's Flour Tortillas

Ingredients:

• Recipe makes 12 Servings
• 2 cup(s) All Purpose Flour
• 1 Tsp Baking Powder
• 1 Tsp Iodized Salt
• 1/2 cup(s) Crisco All Vegetable Shortening
• 2/3 cup(s) water, warm

Instructions:

• Mix flour, baking powder, salt and shortening in bowl.
• Add warm water, knead with one hand until dough is well mixed.
• Form into medium size balls.
• Roll out each ball into a thin circle.
• Place on hot griddle, cook one side for about 1 minute, then turn and cook the other side completely until well done.

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In the spirit of the holiday season, Eva and Maite dive into the origins of buñuelos! You’ll also discover where the Christmas tree tradition came from and delve into the history of funnel cakes, churros and the Hanukkah jelly donut.

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To some people, desserts are more than a sweet ending to a meal, they are the main reason for the meal! With sweets in our holiday midst, Eva and Maite delve into the history of some of our favorite north and south of the border desserts including flan, arroz con leche, cheesecake and pecan pie.

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Eva and Maite, buds in all things tasty, enjoy a special treat from Tamales Olmeca, while also diving into the tradition of making tamales this time of year.

Here's a short bonus clip about tamales!

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It's caldo season! Warm soups and stews are the perfect cure for a cold, a broken heart, or a cruda. Eva and Maite kick back in the kitchen to make white pozole and tortilla soup, two of their favorite comforting dishes.

Tortilla Soup from the cookbook: Eva's Kitchen

White Pozole from the cookbook: My Mexican Kitchen

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Eva and Maite enjoy salt rimmed margaritas while exploring the history and origins of salt, a mineral-turned commodity harnessed by some of the most powerful ancient civilizations, including Mexico! Plus, did you know that the turkey ("America's bird") is actually Mexican? That, and so much more on this special episode of Hungry for History.

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With the holidays upon us, this time of year is one of the busiest for markets. On this episode, Eva and Maite go back in time to explore how early communities centered around one thing - mercados! The soul of every community, mercados provided people with gossip, entertainment and, of course, food!

Plus, Chef Bryan Ford joins the show to talk about his new book, Pan y Dulce: The Latin American Baking Book. The cookbook is filled with the yummiest recipes from Latin America and explores breads and ingredients that would have been sold in pre-Hispanic markets.

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Beyond a source of nourishment, for centuries food has been used as a form of protest and activism around the world. From cookbook writing during the American Civil War to Mexican revolutionaries who helped empower women through the kitchen, Jose Andres’s World Central Kitchen and Meymuna Hussein-Cattan’s kitchen with a mission, Flavors from Afar, in this special episode Eva and Maite discuss the different forms of food for good.

Links from today's episode:

https://wck.org/

https://www.gutenberg.org/files/25631/25631-h/25631-h.htm

https://www.flavorsfromafar.co/

https://www.tiyya.org/

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