The Great History of Vanilla

The Great History of Vanilla

Author: Heritage Radio Network November 11, 2020 Duration: 42:19
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.Photo Courtesy of Evan SungHeritage 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. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

At the heart of Cooking In Mexican From A to Z is a family kitchen, one where the conversation is as rich and essential as the food being prepared. This isn't just a cooking podcast; it's a vibrant exploration of heritage, memory, and the profound cultural stories embedded in every ingredient. Hosted by the celebrated mother-and-son duo Zarela Martínez and Aarón Sánchez, each episode feels like pulling up a chair to their table. You’ll hear the warmth of their banter, the depth of their shared history, and the distinct perspectives from their own celebrated careers as chefs and authors. They delve into the regional soul of Mexican cuisine, moving beyond recipes to discuss the origins of a specific chili, the traditional technique behind a mole, or the personal story tied to a beloved dish. Special guests join these spirited conversations, adding further layers of knowledge and anecdote. Listening to this podcast from the Heritage Radio Network is an immersion into the arts of cooking and storytelling, a study of cultural history played out through food, and a testament to how family and flavor are inextricably linked. It’s for anyone who believes the kitchen is the center of the home and that every meal carries a narrative worth savoring.
Author: Language: English Episodes: 49

Cooking In Mexican From A to Z
Podcast Episodes
A Mexican Cheese Board [not-audio_url] [/not-audio_url]

Duration: 49:18
This week Zarela and Aarón welcome their friend Paula Lambert, founder of The Mozzarella Company, to guide them through the world of Mexican cheese. Paula's shares how Mexican ingredients permeated the Texas food scene a…
Praise the Lard [not-audio_url] [/not-audio_url]

Duration: 50:38
On this episode, Zarela and Aarón welcome their first return guest to the show - Anne Mendelson. Anne is an unbelievable resource, a culinary historian and author who co-wrote three cookbooks with Zarela. This time, they…
Birria from Jalisco to Chicago [not-audio_url] [/not-audio_url]

Duration: 47:11
On this episode Zarela and Aarón are thrilled to present another parent-child duo who dedicate their lives to preserving their culture through food. Juan and Jonathan Zaragoza’s family-run Chicago restaurant Birria Zarag…
...Until it Sounds Like Sand: Rick Bayless on Rice [not-audio_url] [/not-audio_url]

Duration: 51:22
On this episode, Aarón and Zarela welcome their friend and colleague, Rick Bayless, a pioneer in traditional Mexican cuisine at the highest level, to discuss rice in Mexican cuisine. There isn’t much Chef Bayless hasn’t…
Eat Your Bugs! [not-audio_url] [/not-audio_url]

Duration: 43:30
Today Zarela and Aarón take a deep dive into the delicious delicacy of edible bugs in Mexico with "Doctor Bugs" himself, Mark Moffett. Mark is a biologist, author, lecturer, and adventurer who knows his way around the in…
Mole Through the Generations [not-audio_url] [/not-audio_url]

Duration: 54:12
In this Season 2 premiere of Cooking in Mexican from A to Z, Zarela & Aarón explore the layered flavors and history of mole. There is a different mole for every palate and protein, from negro to colaradito to rojo. Zarel…
Not All Beans Were Created Equal [not-audio_url] [/not-audio_url]

Duration: 45:22
Today Zarela and Aarón are thrilled to welcome Steve Sando, the founder of Rancho Gordo. In this episode they delve into the wide world of beans; covering the differences between heirloom and commodity beans (and how eac…
Following the Seasons with Melissa's Produce [not-audio_url] [/not-audio_url]

Duration: 44:03
On today's episode Zarela & Aarón welcome Robert Schueller, Director of Public Relations for Melissa's Produce. Robert takes us on a world tour of fruits that are newer to the U.S. market, while Zarela & Aarón tell us ho…
A Smoked Chile Tutorial [not-audio_url] [/not-audio_url]

Duration: 45:51
Today Zarela & Aarón welcome Dona Abramson, long-time Operations Manager at Kalustyuns in Manhattan, to talk about Smoked Chiles. Dona brought along a grab bag of smoked chiles from around the world as inspiration, and Z…
The Complexity of Chocolate [not-audio_url] [/not-audio_url]

Duration: 38:12
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 a…