Cooking In Mexican From A to Z
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Cooking In Mexican From A to Z
They’re mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martínez will take you on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aaron, Z...
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How Mexican Food Migrated to the Northeast
On this episode of Cooking In Mexican From A to Z, Aarón and Zarela sit down with Lori Flores. Lori is an associate professor of History at Stony Broo...
Sotol: This Chihuahua Spirit Is Getting Hot
On this episode, Sandro Canovas sits down with Aarón and Zarela to discuss Sotol, the state spirit of Chihuahua. They outline how it is made from plan...
Whiskey in Mexico - In Years Past and Today
As a woman whose first sip of whisky created the female doppelganger of a Mr. Yuk sticker, Shelley Sackier’s view of the spirit changed on a trip to S...
Like Water for Horchata
Bill Esparza is a James Beard award winning food writer, author of LA Mexicano, and on screen talent for food TV shows like Street Food: USA, Immigran...
Fish in Ensenada and Beyond
This week Aarón and Zarela are pleased to be joined by Benito Molina to talk about seafood in Ensenada and beyond. Chef Molina is the owner and chef o...
Eating Insects Can Save the World
On this episode Zarela and Aarón are back for a second round of bugs! This time they are chatting with Carlos Leal, the creator of several culinary co...
The Rich and Revered Mexican Ice Cream Tradition
For this episode Aarón and Zarela were thrilled to have Fany Gerson return to the show. Fany launched the acclaimed La Newyorkina, an artisanal Mexica...
Cooking with Flowers
On this episode Aarón and Zarela are thrilled to welcome Lesterloon Sánchez to dive deep into the topic of Edible Flowers. Hailing from the state of V...
Mexican Charcuterie and Tocineria
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 ru...
Contemporary Interpretations of Traditional Mexican Food
On today's episode, Zarela and Aarón are thrilled to welcome Chef Rodolfo Castallanos to talk about how traditional Mexican foodways are being reinter...
Afro-Mexican Food and Culture
On this week's show, Zarela & Aarón welcome Sagrario Cruz Carretero to explore the history and cultural legacy of Afro-Mexican cuisine. First, they se...
All About Tamales
For our Season 4 launch of Cooking in Mexican from A to Z, Zarela & Aaron sit down together to discuss the most-requested topic from their listeners:...
Mexico’s First Celebrity Chef
For our final episode of 2021, Zarela & Aarón are thrilled to welcome Mauricio Velázquez de León to discuss his relative, Josefina Velázquez de León....
Southwest and Tex-Mex cuisine
On this week's show Aarón and Zarela are thrilled to welcome their longtime friend Stephan Pyles to discuss all things Tex-Mex and Southwestern Cuisin...
Crema, Requeson, Panela, and Artisan Cheese
On today's episode Aarón and Zarela welcome Carlos Yescas to talk all about Mexican cheese. Carlos is the founder of Lactography and LACTEO Network, a...
Can Heirloom Corn be Saved?
On this week's episode Aarón and Zarela are thrilled to welcome Rafael Mier, the Founder and Director of Fundación Tortilla, to guide us through a de...
Sonoran Food on Both Sides of the Border
On this week's show, Aarón and Zarela discuss Sonoran cuisine with their friend Regina Schrambling. Regina grew up in Arizona, across the border from...
Foods and Celebrations of The Day of the Dead
On this week's show Aarón and Zarela are thrilled to welcome Pati Jinich. Pati is a chef, author, and TV personality, and she joins Aarón and Zarela t...
Pasta, The Other Pilaf
On today's show Aarón and Zarela are joined by Cristina Potters to talk about pasta in Mexican cooking. Cristina has lived in Mexico for over 40 years...
CalMex or MexCal?
On today's show, Aarón and Zarela are joined by Neal Fraser, the chef and owner of Red Bird in Los Angeles. Neal is a lifelong Angeleno, and longtim...
A History of Beef and Butchery
On today's episode, Aarón and Zarela are thrilled to speak with Mauricio Euresty, an expert on cattle and butchery. Together they tackle the subject...
Sopa, Caldo, and Crema
On today's show Zarela & Aarón are thrilled to welcome James Oseland. James recently released his book World Food: Mexico City: Heritage Recipes for...
Tequila, the OG Mexican Spirit
On this week's show, Zarela & Aarón welcome Aarón's close compadre, Manny Hinojosa. Manny is a global ambassador for Tequila Cazadores, and he has a p...
Building Blocks and Other Chef Secrets
On the season 3 premiere of Cooking In Mexican from A to Z, Zarela and Aarón go back to basics. They sit down together, mother & son, to discuss the f...
A Tour of the Valle de Guadalupe Food & Wine Scene
This week Zarela and Aarón go on a culinary tour of Baja California's Valle de Guadalupe with their guide, Colman Andrews. Colman has been writing a...
Recados and the Magic of Spice Blends
In this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about recados and spice blends. Maricel...
Crossing Culinary Borders
Today Aarón and Zarela are thrilled to welcome Víctor Macías-González to talk about the culinary exchange on the border between Juarez and El Paso. Vi...
Preserving Diversity Through Corn Whiskey
Today Zarela and Aarón are joined by their friend Yira Vallejo. Yira spent ten years as a brand incubator in the wine and spirits industry of New York...
Fall in Love With Oaxaca
On this episode, Aarón and Zarela welcome Bricia Lopez for a love letter to the food and culture of Oaxaca. Bricia and her siblings run Guelaguetza, t...
Tracing The Development of Mexican Cuisine
On this episode, Aarón and Zarela are joined by their friend Jeffrey Pilcher to talk about the development of Mexican Cuisine; from indigenous, pre-h...
A Mexican Cheese Board
This week Zarela and Aarón welcome their friend Paula Lambert, founder of The Mozzarella Company, to guide them through the world of Mexican cheese. ...
Praise the Lard
On this episode, Zarela and Aarón welcome their first return guest to the show - Anne Mendelson. Anne is an unbelievable resource, a culinary histori...
Birria from Jalisco to Chicago
On this episode Zarela and Aarón are thrilled to present another parent-child duo who dedicate their lives to preserving their culture through food. J...
...Until it Sounds Like Sand: Rick Bayless on Rice
On this episode, Aarón and Zarela welcome their friend and colleague, Rick Bayless, a pioneer in traditional Mexican cuisine at the highest level, to...
Eat Your Bugs!
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 biolo...
Mole Through the Generations
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...
Not All Beans Were Created Equal
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; cove...
Following the Seasons with Melissa's Produce
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 fr...
A Smoked Chile Tutorial
Today Zarela & Aarón welcome Dona Abramson, long-time Operations Manager at Kalustyuns in Manhattan, to talk about Smoked Chiles. Dona brought along...
The Complexity of Chocolate
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 w...