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Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

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Speaker 1: with iHeartRadio. Welcome to Flaky Biscuit, where each episode we

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Speaker 1: are cooking up delicious morsels of nistagette, and each episode

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Speaker 1: I'm creating a recipe from scratch and literally I'm hand

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Speaker 1: delivering it to my guests.

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Speaker 2: Today, I happen to pull.

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Speaker 1: Up with a nice lunch bag reminiscent of like going

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Speaker 1: to school, little brown bag situation with a surprise in it,

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Speaker 1: and these recipes I hope that you're making at home

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Speaker 1: as well.

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Speaker 2: Today. There's someone very very special here.

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Speaker 1: My guest has dedicated her career to exploring the nexus

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Speaker 1: of art and culinary history through lectures, cooking classes, and

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Speaker 1: tastings in universities and museums like the Metropolitan Museum of Art,

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Speaker 1: the LA Museum of Art.

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Speaker 2: And the J. Paul Getty Museum.

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Speaker 1: I mean, come on, I'm not even close to that level. Man,

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Speaker 1: were talking about museums. We are talking about museums. She's

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Speaker 1: also founded art Bites, a combination of food and art

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Speaker 1: history through classes, lectures, and workshops in which he creates

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Speaker 1: recipes inspired by historical works. The importance of this work.

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Speaker 1: I'm just kind of salivating to learn more myself. Co

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Speaker 1: host of Hungry for History on iHeartRadio's Mike WI Podcast Network.

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Speaker 1: Please welcome my Tek Gomez rehon.

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Speaker 3: Thank you, Brian. I'm so excited to be here.

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Speaker 4: I love the concept of your of flaky biscuits, So

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Speaker 4: I'm just I'm thrilled, and I keep eyeing that little

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Speaker 4: brown bag.

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Speaker 2: I'm glad that you like flaky biscuit. What is it

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Speaker 2: that you like about it?

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Speaker 3: I just love the whole.

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Speaker 4: First of all, the name is so inviting. Who doesn't

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Speaker 4: love a biscuit and a flaky biscuit? Come on, I

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Speaker 4: just read those two words and I can smell it.

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Speaker 2: That's what I'm saying.

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Speaker 1: And you'll get one of those candles biscuit flavored that

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Speaker 1: you've see in this candle situation happening. Really get a

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Speaker 1: flaky biscuit candle. You can just smell the flakes coming

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Speaker 1: off of it.

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Speaker 3: I would buy it.

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Speaker 1: I literally feel like making biscuits was maybe some eggs

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Speaker 1: and some frety holds or do.

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Speaker 4: You I like it with butter? Do you like regular

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Speaker 4: butter or salty butter?

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Speaker 1: You know, because I bake so much, I don't ever

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Speaker 1: have salted butter in my kitchen. Is there like a

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Speaker 1: specific type of salted butter that you would prefer on

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Speaker 1: your biscuit?

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Speaker 4: Or I like the French salted butter that has it

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Speaker 4: has like chunks of flaky sea salt in it, so

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Speaker 4: you slice into it and sometimes you see, I'm salimid

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Speaker 4: just thinking about it. That on a sort of sweet biscuit.

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Speaker 4: I love that sort of sweet and savory.

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Speaker 3: But I can.

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Speaker 4: Understand you wouldn't want to bake with it. That's something

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Speaker 4: that you just want to put on a piece.

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Speaker 1: Now, you got me curious about that salty butter going

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Speaker 1: directly on the biscuit. And Jam, I'm a butter jam

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Speaker 1: combo type.

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Speaker 2: Yeah. I like to put like a.

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Speaker 1: Nice like a raspberry or something or guayaba, you know

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Speaker 1: what I'm saying.

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Speaker 4: Jam, that's so good, you know. Yeah, I love apricot jam.

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Speaker 4: I think that's my favorite.

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Speaker 2: Oh man, that was one of my dad's favorite jazz.

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Speaker 1: Oh really yeah, Well, we don't have biscuits here, and

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Speaker 1: I did not make biscuits today.

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Speaker 2: I guess you gave two options and you don't know

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Speaker 2: what I made for you. How about you open the

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Speaker 2: bag and tell me what I've made for it.

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Speaker 3: I'm so excited.

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Speaker 2: Closure eyes. I was kidding.

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Speaker 3: Oh wait, something soft? Wait what is this? The little sandwich?

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Speaker 3: Oh my god, this is I have not tasted this

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Speaker 3: since I was a child.

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Speaker 2: So what exactly is it?

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Speaker 3: Okay? These are I love the way you packed it

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Speaker 3: in this little surrender.

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Speaker 4: This is exactly how my mom is.

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Speaker 3: This is so exciting. Okay.

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Speaker 4: I gave you two options, like I said, so one

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Speaker 4: of them. The first option was lunches. This is the

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Speaker 4: ultimate birthday party food when I was a child. Should

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Speaker 4: I open it?

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Speaker 2: Just don't eat it yet. Okay, open it.

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Speaker 1: You can smell it, you can touch it, but explain

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Speaker 1: to our listeners exactly what it is. Well, what's inside

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Speaker 1: the package that you're holding?

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Speaker 4: Okay, So it's this little sandwich, very soft bread.

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Speaker 3: I just felt it as soon as I stuck my

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Speaker 3: hand in there.

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Speaker 4: And it's basically it's yellow cheese with pimento and either

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Speaker 4: milk or like carnation, like evaporated milk or something blended together.

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Speaker 4: And these are sandwiches that my mom used to make

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Speaker 4: for every birthday party growing up.

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Speaker 3: And it wasn't just my mom.

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Speaker 4: I think it was just like every single birthday party

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Speaker 4: that I ever went to growing up, Every Pignetta had

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Speaker 4: these lunches a being at that it was like the thing,

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Speaker 4: and I just remember my mom making it and just

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Speaker 4: being so excited, just the anticipation of the birthday party

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Speaker 4: and like who was.

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Speaker 3: Going to come over? And I guess most kids are

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Speaker 3: just not really thinking about what food is going to

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Speaker 3: be served in their birthday party. But I was always

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Speaker 3: very excited about these lunches.

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Speaker 4: And I would help her put the little smear of

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Speaker 4: this filling, but then also open the little kraft singles.

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Speaker 3: The little plastic and just put those in the blender.

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Speaker 4: But what you did hear that I'm most excited about

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Speaker 4: is that the crust cut off perfectly.

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Speaker 2: Yeah, you know I got that sharp chef's knife.

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Speaker 1: Yes, I figured that cutting the crust off in that

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Speaker 1: kind of perfect angle was necessary. And you better believe

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Speaker 1: I ate the crust too, Yes, because the crust had

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Speaker 1: someone a filling on it. Oh my god, I was

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Speaker 1: nibbling on them crust before we got here.

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Speaker 3: This is like the ultimate kid's food.

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Speaker 1: And you know, sidebar, this is a birthday party technically,

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Speaker 1: because it was just my birthday and we're here and

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Speaker 1: we're celebrating. I remember growing up there was a very

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Speaker 1: very specific birthday meal that we all got for about

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Speaker 1: this five year time period between ten and fifteen. Those

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Speaker 1: are the ages I remember. And I grew up in

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Speaker 1: a hunder in household. You know, my parents are from Onnudas,

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Speaker 1: but our birthday meal is not. And you would never guess.

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Speaker 1: No one would ever guess what it was us. I

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Speaker 1: don't even think you know, Bridge, I don't think I've

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Speaker 1: ever talked about this, but me and my siblings we

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Speaker 1: all talk about this specific moment and it was a

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Speaker 1: It was a pizza, red bag, Dorito's, a two liter

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Speaker 1: of pepsi, and that try flavored Napolitan ice cream. Of course,

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Speaker 1: every birthday, whether it was me and my brother or

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Speaker 1: we all got that same thing and we would be

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Speaker 1: so excited for that moment of a digiorno pizza and Doritos.

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Speaker 4: So I think there's definitely some kid's birthday food.

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Speaker 1: Oh you don't play with that, No, you don't forget that,

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Speaker 1: you don't forget that stuff.

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Speaker 4: She used to pack these in a little sandwich bag,

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Speaker 4: sliced at an angle a little sandwich bag and then

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Speaker 4: put it in little a little white cardboard box. It

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Speaker 4: was a sandwich and then a little plastic bag with candies,

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Speaker 4: and then then we used to tie together and that

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Speaker 4: was what every kid would get.

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Speaker 1: Like a like a ration, exactly exactly. So these are

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Speaker 1: called lunches. And for the listeners that might not know

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Speaker 1: what that means, because you know, there's there's different types

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Speaker 1: of sandwiches, right, there's tortas, lunches, And I feel like

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Speaker 1: you're the perfect person to explain this.

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Speaker 2: What is the difference?

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Speaker 3: Oh gosh, that's a good question. And I don't really know.

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Speaker 4: Well, a launche it sounds sort of like a it

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Speaker 4: almost sounds sort of spanglish, right, it's like launche, a lunch.

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Speaker 2: Lunch, like a lunch.

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Speaker 4: Yeah, Like atorta is a piece of bread, and a

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Speaker 4: torta is usually from a bread like a boli or telera,

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Speaker 4: like those breads that are more crusty, that are more

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Speaker 4: I guess, more sophisticated than just the regular white sliced,

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Speaker 4: you know bread. And the fact that it's like yellow

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Speaker 4: cheese and it's it's very American. And you grew up

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Speaker 4: in Laredo, Texas on the border of Texas in Mexico.

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Speaker 3: Parents are from Mexico.

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Speaker 4: But my mom said that she tasted these for the

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Speaker 4: first time when she was in Mexico City. But everybody

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Speaker 4: in Laredo and novel Laredo, which is the Mexican sid

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Speaker 4: of the border.

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Speaker 3: I always used to have the lunches, and.

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Speaker 4: I think it's basically comes from just the English word

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Speaker 4: for lunch. It's a lunch and something that you have

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Speaker 4: for lunch. It's like a simple, you know, takeaway.

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Speaker 2: Yeah. I like that, it's not that complicated. It's like

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Speaker 2: it's lunches, like it's lunch.

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Speaker 3: It's that seems so much more war it's sophisticated.

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Speaker 1: You're right that the letter bread bolio. What about the

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Speaker 1: bread that semita. Yeah, it's kind of like that crusty

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Speaker 1: but seeded almost. I wouldn't call it a burger bun

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Speaker 1: because the texture is so different, right.

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Speaker 3: It's a little more it's a little firmer than the

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Speaker 3: burger bun. Yeah.

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Speaker 1: Yeah, So Mexico has definitely a very sophisticated sandwich culture.

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Speaker 1: My in my in my opinion, people kind of sleep

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Speaker 1: on that. I think when you think of Latin American

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Speaker 1: cuisine and you think about sandwiches. A lot of people,

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Speaker 1: Oh like Cuban sandwich. Right, of course, Cuban sandwich got

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Speaker 1: my heart too, but people forget, you know, like Mexico

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Speaker 1: got a deep, rich sandwich culture.

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Speaker 3: Absolutely.

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Speaker 4: I mean there's so many because there's of course that

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Speaker 4: that goes which is different. It's yeah, but you have

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Speaker 4: the bread and then there's so many different types of

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Speaker 4: breads and different breads that are used depending on the

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Speaker 4: on the torta. And it's this sort of culture that

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Speaker 4: has that has existed in Mexico since the nineteenth century

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Speaker 4: when you have all of these French bakers opening up

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Speaker 4: bakeries and like you said, and it's a certain bread

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Speaker 4: with sauce, but it doesn't get soggy because it's the birote,

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Speaker 4: because it's the vidote exactly.

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Speaker 2: So birote and I talk about vitote this all the time.

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Speaker 1: It's it's a native to Guadalajara in Jalisco, and it's

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Speaker 1: a bread that is apparently I'd love your take on

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Speaker 1: this actually, because it's a it's a question that I

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Speaker 1: always because we're talking about nostalgia actually, and so this

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Speaker 1: bread is made in Guadalajara, which is at a certain

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Speaker 1: altitude and has a certain humidity and a certain climate,

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Speaker 1: and so it's made natural. We call it sourdough, right,

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Speaker 1: the you know, the sourdough trend or whatever. But this

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Speaker 1: is a naturally fermented bread wood fired in this part

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Speaker 1: of Mexico. And the first time I came to La

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Speaker 1: No maybe the second time I came to La I

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Speaker 1: befriended my friend Docturo has a bakery and long beach,

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Speaker 1: this Mexican inspired artismal bakery, and a lot of the

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Speaker 1: local Mexican American restaurants and communities don't believe you can

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Speaker 1: make a beatote in the United States. So they make

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Speaker 1: dotagas and they import the birote from guer Really And

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Speaker 1: so my friends make a nice sour dough beat out this.

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Speaker 1: He calls them, well, he stopped calling them beat out

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Speaker 1: this now because no one would accept them. So but

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Speaker 1: you know, he makes the bread good flour, good fermentation,

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Speaker 1: and people are like, no, it doesn't taste the same.

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Speaker 2: That's not a beatote.

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Speaker 1: And I've been wrestling with this. There's something very special

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Speaker 1: about that, right, There's a there's a pride in that

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Speaker 1: specific bread by a specific Mexican community. What are your

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Speaker 1: thoughts on that. I mean, like, do you think food

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Speaker 1: can be recreated when it's tied to such specific environmental

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Speaker 1: conditions or nostalgic moments, like it's Chinese food here still

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Speaker 1: Chinese food? Or is it just like the idea of

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Speaker 1: what they used to make in China.

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Speaker 3: That's a really good question. It's such a loaded question. No, no, no,

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Speaker 3: I love I love it.

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Speaker 2: I love it.

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Speaker 3: It's funny. I was just I was in Mexico City

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Speaker 3: last week.

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Speaker 4: My mom is from Mexico City, and she's coming to

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Speaker 4: La on Sunday, and she said, buy some bolios, bring

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Speaker 4: me some bolios, right, and so just bring them, freeze

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Speaker 4: them and then we could have Sunday night, right.

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Speaker 3: So I did.

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Speaker 4: So. I came back from Mexico City carrying the third thousand,

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Speaker 4: and I.

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Speaker 3: Tasted one there and it was delicious.

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Speaker 4: But I was like, does it really taste that different

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Speaker 4: than the that I buy in Los Angeles.

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Speaker 3: I don't know.

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Speaker 4: I don't know, but the thought, you know, my mom

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Speaker 4: was so excited to have frozen, frozen bread that came

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Speaker 4: from you know, this one bakery in Mexico City, and

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Speaker 4: that's what's valuable.

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Speaker 3: Really.

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Speaker 4: I mean, I don't know, does it taste better. Does

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Speaker 4: it taste different? You know maybe? And I think it's

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Speaker 4: just what you bring to it. You know. I went

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Speaker 4: to this amazing bakery yesterday in Compton.

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Speaker 3: They're from Guerrero.

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Speaker 4: They make the breads from this particular region, the Costa

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Speaker 4: Chica of Guerrero, and this is what they make. And

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Speaker 4: I love bread, every like love every bread, sweet savory bread.

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Speaker 4: And it's very different than any bread that I've than

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Speaker 4: any bandul said that I've tasted. There was just something

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Speaker 4: very unique about it. I can't really put my finger

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Speaker 4: on what was different, but it just different. It looked different,

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Speaker 4: much more rustic.

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Speaker 3: And the people were really nice.

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Speaker 4: They were hilarious, and they were talking about a lot

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Speaker 4: of people from Jalisco that live here, sorry not from Haliscool,

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Speaker 4: from Guerrero, that haven't been back home or haven't been

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Speaker 4: able to go home in decades maybe and you know,

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Speaker 4: many many years. They taste their bread and they're completely

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Speaker 4: transported to home. So this is a bread that's made

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Speaker 4: in Los Angeles, you know, incomptent, but just the fact

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Speaker 4: that it's made by people from Guerreto. They're bringing this love,

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Speaker 4: they're bringing these stories and hey, if that's what it

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Speaker 4: takes to have a little.

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Speaker 3: Taste of home, then that's totally fine.

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Speaker 4: I don't think it's ever going to be one hundred

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Speaker 4: percent like exactly the same, but I think it's if

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Speaker 4: you're open to it what you bring to it.

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Speaker 2: I like this take.

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Speaker 1: Actually you're basically saying this nostalgic is the sum of

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Speaker 1: the parts. In a way, it's the not necessarily just

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Speaker 1: that bread or that food item, but the you know,

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Speaker 1: the family that's making it and their history and where

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Speaker 1: are their parents from. You know, a connection that you

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Speaker 1: develop and then when you eat it, you're like, yeah, man,

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Speaker 1: this you know. Sure it might not be a one

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Speaker 1: to one exact but I don't know. My opinion is

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Speaker 1: that's kind of impossible to do that. It's like it's

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Speaker 1: hard because in the moment, you're eating something and it's

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Speaker 1: hard to compare that to a past flavor.

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Speaker 2: But I really, first of all, got to go to

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Speaker 2: that bakery.

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Speaker 3: You have to go. It's called Banisty Loco Pala.

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Speaker 2: You have to go Banisty Loco Pala. Yes.

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Speaker 3: Oh, it's in a garage, in somebody's garage.

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Speaker 2: I'm talking about.

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Speaker 3: It's in a residential neighborhood.

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Speaker 4: That place you just sent me today isn't because I

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Speaker 4: was creeping on your social media and I was like,

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Speaker 4: I gotta go.

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Speaker 3: It's amazing. It's in a residential neighborhood. You just have

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Speaker 3: to follow your nose. Follow the yeast is in the backyard.

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Speaker 3: It's amazing.

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Speaker 2: Wow.

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Speaker 1: All right, well we're going to try to get you

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Speaker 1: to follow your nose here because I've always been curious.

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Speaker 1: So I went to a couple of grocery stores looking

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Speaker 1: for this pimiento cheese right, and I couldn't find it.

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Speaker 1: My understand, I haven't eaten much of piando cheese.

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Speaker 2: What is the deal with it? Is it? This is

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Speaker 2: an actual Mexican thing.

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Speaker 3: This is a thing. I have not found the roots

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Speaker 3: for this. I asked my mom, is this your thing?

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Speaker 3: She was like, no, no, no, no, no, it's not my thing.

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Speaker 4: I tasted this in Mexico City and this is basically

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Speaker 4: the launche that was served at every being at that

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Speaker 4: every birthday party and then when I was a little kid,

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Speaker 4: and I think it's very much an American thing with

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Speaker 4: the yellow cheese and the pimento. It seems like a

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Speaker 4: weird thing that a children would like, but maybe I'm

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Speaker 4: just just a weird kid.

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Speaker 1: Yeah, no, you're not, because I've been so so let's

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Speaker 1: get down to the let's get down to the situation.

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Speaker 1: You're definitely not a weird kid. I've been snacking on

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Speaker 1: this all day. Yes, I'm gonna explain to you what

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Speaker 1: I did to get here. So first and foremost, we'll

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Speaker 1: talk about the bread. Because you mentioned the bread. I

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Speaker 1: went through a couple of iterations from an idea perspective,

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Speaker 1: and I landed on not making the bread from scratch

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Speaker 1: because there's something about the texture of that style of

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Speaker 1: sliced white bread you know that comes in a bag.

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Speaker 1: This one is the particular brand is Bimbo?

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Speaker 3: Oh probably.

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Speaker 1: So when I saw the Bimbo to my listeners and

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Speaker 1: to anyone else that doesn't know about Bimbo.

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Speaker 2: Just google it.

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Speaker 1: You'll see the white mascot thing figure dude, little face,

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Speaker 1: get the powdered donuts. When I went to Hunters for

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Speaker 1: the first time, I remember my my uncle gave me

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Speaker 1: Bimbo donuts. It's just very Latin American thing. Very double

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Speaker 1: checked Bimbo before we go promote him. Sometimes the CEO's

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Speaker 1: be doing crazy shit, man, he's damn it, man, I just

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Speaker 1: wanted to talk about Bimbo. It's like, yeah, go ahead,

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Speaker 1: and me I was like, bro every Hispanic had to

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Speaker 1: clean their cabinet out.

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Speaker 3: Remember, yeah, is so good. I love it too, but

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Speaker 3: it's can I use it?

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Speaker 4: Can I just put it in another contended?

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Speaker 3: They broke our heart.

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Speaker 1: They really did. So I didn't make bread. I got

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Speaker 1: the I got the bimbo bread.

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Speaker 3: It's very sounding.

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Speaker 1: Now I made a couple of errors, all right, So

353
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Speaker 1: there's a little bit of cheddar in there, but it

354
00:16:44,840 --> 00:16:49,120
Speaker 1: is predominantly American cheese whipped into it. So because I

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Speaker 1: thought the American cheese that you said in an email,

356
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Speaker 1: I thought that should go like on the bread, and

357
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Speaker 1: then you put a cheddar based spread on and then

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Speaker 1: I was like, no, that doesn't make sense. So I

359
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Speaker 1: cut in a good bit of American cheese in there.

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00:17:00,800 --> 00:17:02,680
Speaker 1: So that was that was flawed number one.

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Speaker 3: No, it's going to elevate it.

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Speaker 2: Flaw number two because I have to be transparent. There's

363
00:17:09,200 --> 00:17:09,800
Speaker 2: mayo in this.

364
00:17:13,880 --> 00:17:15,760
Speaker 3: You should have let her eat it first before you

365
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Speaker 3: went through the thing.

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00:17:16,680 --> 00:17:19,520
Speaker 2: No, no, no, no, I can't. No, this is how

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Speaker 2: it works.

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Speaker 1: I got to explain myself first, all right, she went

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Speaker 1: from nostalgic level high to like not. I think the

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00:17:25,560 --> 00:17:31,520
Speaker 1: level just dropped a little bit. I like, so, here's

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Speaker 1: what I happened research this recipe. I saw a lot

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Speaker 1: of iterations of these recipes and most of them include

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Speaker 1: a little mayonnaise, all right, and I was like, what

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00:17:39,680 --> 00:17:42,160
Speaker 1: harm could this be? So after I make it with

375
00:17:42,200 --> 00:17:45,680
Speaker 1: all the ingredients, Bridgie goes, oh, she doesn't like mayo.

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Speaker 1: I was like, so there's a little bit of mayo

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00:17:51,040 --> 00:17:53,879
Speaker 1: in there, Okay, I personally don't think it's enough to

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00:17:54,240 --> 00:17:57,040
Speaker 1: make you. For my listeners that don't know, Mike doesn't

379
00:17:57,200 --> 00:17:59,719
Speaker 1: does not like mayonnaise, and we do need it, honestly,

380
00:17:59,720 --> 00:18:02,360
Speaker 1: we need to talk about that. Mayonnaise is like the

381
00:18:02,359 --> 00:18:03,840
Speaker 1: fruit of sandwich to me.

382
00:18:03,960 --> 00:18:04,760
Speaker 2: I mean mayonnaise.

383
00:18:04,760 --> 00:18:08,400
Speaker 1: Mayonnaise just provides such a level of moisture and deliciousness

384
00:18:08,400 --> 00:18:11,600
Speaker 1: to sandwiches. For me, you are just biting your tongue

385
00:18:12,440 --> 00:18:13,000
Speaker 1: so hard.

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00:18:13,119 --> 00:18:15,000
Speaker 2: Now, you know what, Let's just have it out now.

387
00:18:15,640 --> 00:18:18,479
Speaker 4: I totally My mom used to use some sort of

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00:18:18,480 --> 00:18:22,120
Speaker 4: milk or evaporating milk or something. Okay, so I look,

389
00:18:22,160 --> 00:18:25,240
Speaker 4: if there's a little bit of mayonnaise, I'm good. But yeah,

390
00:18:25,320 --> 00:18:28,160
Speaker 4: mayonnaise is one of those things that I'm I love

391
00:18:28,320 --> 00:18:30,399
Speaker 4: mustard on a sandwich, not on a mustard, not on

392
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Speaker 4: a sanwich.

393
00:18:30,920 --> 00:18:31,399
Speaker 2: No mustard.

394
00:18:31,440 --> 00:18:34,480
Speaker 1: Well, maybe we'll sidebar and have a separate mayo episode. Okay,

395
00:18:34,480 --> 00:18:38,920
Speaker 1: somewhere for the heat, it didn't have any halapeno, which

396
00:18:38,920 --> 00:18:41,040
Speaker 1: I understand a little bit of that is traditional, but

397
00:18:41,080 --> 00:18:43,160
Speaker 1: I did have it was in New Mexico, and they

398
00:18:43,200 --> 00:18:47,679
Speaker 1: had this hatch Chile salt, which I've been using in

399
00:18:47,720 --> 00:18:50,120
Speaker 1: a lot of stuff I've been cooking, and so for

400
00:18:50,160 --> 00:18:52,080
Speaker 1: the spice level, I added some of that into this.

401
00:18:52,160 --> 00:18:55,679
Speaker 2: So it has a nice little salty heat now, and

402
00:18:55,720 --> 00:19:03,600
Speaker 2: that's pretty much it stay flaky. We'll be right back.

403
00:19:14,200 --> 00:19:20,640
Speaker 1: Enough of that, back to the interview, and now it's

404
00:19:20,640 --> 00:19:21,640
Speaker 1: time for you to take a bite.

405
00:19:21,760 --> 00:19:23,199
Speaker 3: Okay, I'm excited.

406
00:19:23,520 --> 00:19:25,200
Speaker 2: It's time to see where you go.

407
00:19:26,119 --> 00:19:29,560
Speaker 3: Let me see. This is beautiful. It's just like I

408
00:19:29,600 --> 00:19:30,879
Speaker 3: love the way you packaged it.

409
00:19:30,920 --> 00:19:32,800
Speaker 1: I mean I had no choice. I figured that, you know,

410
00:19:32,880 --> 00:19:34,440
Speaker 1: it was probably packaged like that.

411
00:19:34,560 --> 00:19:35,760
Speaker 2: It was like this.

412
00:19:36,119 --> 00:19:38,080
Speaker 4: I think sometimes when my mom used to take it

413
00:19:38,160 --> 00:19:41,040
Speaker 4: to other people's houses, this is exactly how it would

414
00:19:41,119 --> 00:19:41,960
Speaker 4: how it would be done.

415
00:19:42,240 --> 00:19:44,560
Speaker 1: You have some for the rest of the family here, Lauren,

416
00:19:44,840 --> 00:19:46,240
Speaker 1: we got for the production team.

417
00:19:46,880 --> 00:19:48,639
Speaker 2: So also because you can't, you can't.

418
00:19:48,520 --> 00:19:51,119
Speaker 1: Just bring one of these. Yeah, So what are your

419
00:19:51,160 --> 00:19:54,760
Speaker 1: initial thoughts? I mean textually, visually, the color text I

420
00:19:54,840 --> 00:19:56,560
Speaker 1: need to know. I need to know that the deats

421
00:19:56,800 --> 00:19:57,720
Speaker 1: don't be shy.

422
00:19:57,960 --> 00:20:02,320
Speaker 4: Textually, the bread is beautiful, the edges are perfectly cut. Actually,

423
00:20:02,320 --> 00:20:04,160
Speaker 4: this one still has a little bit of brown, which

424
00:20:04,200 --> 00:20:05,440
Speaker 4: I like because.

425
00:20:05,400 --> 00:20:07,639
Speaker 3: I no, no, no, no, no, I don't mean it in

426
00:20:07,680 --> 00:20:09,800
Speaker 3: a whoops way. I prefer a little bit.

427
00:20:10,359 --> 00:20:11,000
Speaker 2: How does it smell.

428
00:20:11,080 --> 00:20:15,159
Speaker 4: It smells like it smells like childhood teers.

429
00:20:15,760 --> 00:20:18,720
Speaker 2: We're gonna cheers that it's beautiful.

430
00:20:20,600 --> 00:20:25,920
Speaker 3: Oh my god, this is really delicious.

431
00:20:25,960 --> 00:20:30,080
Speaker 4: Okay, okay, this is exactly the way it tastes.

432
00:20:30,200 --> 00:20:31,359
Speaker 2: That's exactly the way it tastes.

433
00:20:31,400 --> 00:20:34,080
Speaker 3: This is exactly the way it tastes. It really is.

434
00:20:34,119 --> 00:20:36,919
Speaker 2: I'm looking at your eyes right now. I'm feeling what

435
00:20:36,960 --> 00:20:38,280
Speaker 2: are you tasting? What are you feeling?

436
00:20:40,160 --> 00:20:46,520
Speaker 4: Hmm, It's really good. The texture is perfection. I don't

437
00:20:46,520 --> 00:20:47,359
Speaker 4: taste the mayonnaise.

438
00:20:47,480 --> 00:20:48,920
Speaker 2: I have to say that's good.

439
00:20:49,160 --> 00:20:50,959
Speaker 3: I wouldn't have known. I wouldn't have known had you

440
00:20:51,000 --> 00:20:51,399
Speaker 3: not told you.

441
00:20:51,480 --> 00:20:52,959
Speaker 1: Yeah, I just didn't know if you had like a

442
00:20:53,000 --> 00:20:54,720
Speaker 1: mayonnaise allergy or something.

443
00:20:54,800 --> 00:20:56,960
Speaker 2: So I'm just gonna let you notice some male in there.

444
00:20:59,080 --> 00:21:02,320
Speaker 4: I'm trying to find some eloquent words to say when

445
00:21:02,359 --> 00:21:04,119
Speaker 4: I really just want to sit here and eat the sound.

446
00:21:04,400 --> 00:21:07,240
Speaker 1: Sit here and eat. There's no listen. You don't have

447
00:21:07,280 --> 00:21:10,679
Speaker 1: to say much. Silence is better. Actually, are you feeling

448
00:21:10,680 --> 00:21:12,359
Speaker 1: the effects of the shredded cheddar?

449
00:21:12,400 --> 00:21:12,640
Speaker 2: Though?

450
00:21:13,960 --> 00:21:20,119
Speaker 3: No? Okay, no, it tastes because it's not super strong.

451
00:21:20,800 --> 00:21:21,199
Speaker 2: No it's not.

452
00:21:21,480 --> 00:21:23,600
Speaker 3: It's not like extra sharp shuddar or anything like that.

453
00:21:23,960 --> 00:21:25,359
Speaker 2: It was definitely like a mild cheddar.

454
00:21:25,440 --> 00:21:27,520
Speaker 4: Yeah, yeah, yeah, So I wonder if my mom used

455
00:21:27,520 --> 00:21:30,359
Speaker 4: to use like a mixture of different yellow cheeses, because

456
00:21:30,400 --> 00:21:33,159
Speaker 4: the cheese it tastes the same. I would say the

457
00:21:33,200 --> 00:21:36,760
Speaker 4: main difference is that it has more and she used

458
00:21:36,760 --> 00:21:39,840
Speaker 4: to do like a like a little light layer, a

459
00:21:39,920 --> 00:21:40,600
Speaker 4: lighter layer.

460
00:21:40,680 --> 00:21:42,520
Speaker 2: So I'm a little too loaded up on the filling.

461
00:21:42,840 --> 00:21:45,119
Speaker 3: Okay, okay, that's not a bad thing. That's more of

462
00:21:45,160 --> 00:21:47,720
Speaker 3: the adult deserved of the adult thing.

463
00:21:47,800 --> 00:21:48,640
Speaker 2: Yeah, I'm trying to eat.

464
00:21:49,640 --> 00:21:53,040
Speaker 1: Yeah, So we always want to know from our guests,

465
00:21:53,840 --> 00:21:54,600
Speaker 1: did I nail it?

466
00:21:54,720 --> 00:21:55,600
Speaker 2: Where did I bring you?

467
00:21:55,600 --> 00:21:57,439
Speaker 1: Did I bring you back, and I want to hear

468
00:21:57,480 --> 00:21:59,680
Speaker 1: some specifics about exactly where you are right now.

469
00:22:03,359 --> 00:22:07,760
Speaker 4: I feel like, yes, you totally nailed it visually, especially

470
00:22:07,760 --> 00:22:09,439
Speaker 4: when I stuck. When I pulled them out of the

471
00:22:09,440 --> 00:22:13,280
Speaker 4: little bag and it was these four little, perfect little squares,

472
00:22:13,320 --> 00:22:17,879
Speaker 4: these perfect little sandwiches. The smell, the texture like it

473
00:22:18,000 --> 00:22:21,920
Speaker 4: sort of it just transports me to my mom's kitchen

474
00:22:22,640 --> 00:22:26,119
Speaker 4: and helping her put this together and the anticipation of,

475
00:22:27,600 --> 00:22:29,359
Speaker 4: oh my god, my friends are coming over.

476
00:22:30,560 --> 00:22:36,040
Speaker 2: Where's the Yeah, Grandma told you to set up a petta.

477
00:22:36,119 --> 00:22:37,960
Speaker 2: Now what happened? I even show you the picture of

478
00:22:38,040 --> 00:22:39,680
Speaker 2: what I wanted. Man, what happened.

479
00:22:42,200 --> 00:22:45,080
Speaker 1: I'm certainly very very excited about the fact that you

480
00:22:45,119 --> 00:22:48,480
Speaker 1: were being able to have been brought back. Yes, for

481
00:22:48,600 --> 00:22:51,680
Speaker 1: my listeners, as usual, we would love to see you

482
00:22:51,720 --> 00:22:54,639
Speaker 1: guys make this recipe of course on seaanlan dot com.

483
00:22:54,640 --> 00:22:57,000
Speaker 1: Make sure you're tagging us. We want to see your

484
00:22:57,080 --> 00:22:58,560
Speaker 1: shot at it. We want to know if you used

485
00:22:58,560 --> 00:23:00,359
Speaker 1: to eat these as a kid as well. You know,

486
00:23:00,400 --> 00:23:02,160
Speaker 1: we love to kind of encourage people to be like, yoh,

487
00:23:02,160 --> 00:23:03,760
Speaker 1: I used to eat that too, man, But like you know,

488
00:23:03,800 --> 00:23:05,800
Speaker 1: my mom used to da da da da da no, Na,

489
00:23:06,320 --> 00:23:11,080
Speaker 1: me and Bridget were eating spoonful of basically it's.

490
00:23:10,960 --> 00:23:13,560
Speaker 3: Really good, really good. It's like them perfect. It's it's

491
00:23:13,560 --> 00:23:14,200
Speaker 3: so simple.

492
00:23:14,640 --> 00:23:17,320
Speaker 4: I mean it's when I was asked, so what what

493
00:23:17,400 --> 00:23:21,199
Speaker 4: kind of food? My brain immediately went to launches and

494
00:23:21,200 --> 00:23:23,080
Speaker 4: I was like, that's too low brow like and it's

495
00:23:23,119 --> 00:23:23,960
Speaker 4: too and I.

496
00:23:23,880 --> 00:23:25,919
Speaker 1: Was like, you know what, No, I'm glad that you

497
00:23:25,960 --> 00:23:28,280
Speaker 1: included this as an option because I think it helps

498
00:23:28,280 --> 00:23:31,440
Speaker 1: show people how, no matter where we get into our

499
00:23:31,600 --> 00:23:34,480
Speaker 1: in our career, how advanced our food knowledge might become

500
00:23:34,600 --> 00:23:36,760
Speaker 1: or whatever. There are some things like a you know,

501
00:23:36,840 --> 00:23:40,119
Speaker 1: like a Dojorno pizza might rekindle a certain memory of mine.

502
00:23:40,160 --> 00:23:43,639
Speaker 1: And I know it's absolutely terrible for you. Another sponsorship

503
00:23:43,640 --> 00:23:48,320
Speaker 1: deal I'm not getting. So I love talking to you.

504
00:23:48,320 --> 00:23:50,600
Speaker 1: You have such an expansive knowledge of food. How did

505
00:23:50,640 --> 00:23:53,040
Speaker 1: you get interested in food.

506
00:23:52,880 --> 00:23:54,320
Speaker 2: History and culture and art?

507
00:23:54,400 --> 00:23:54,440
Speaker 4: Like?

508
00:23:54,480 --> 00:23:57,520
Speaker 1: Where did how did you go from from this birthday

509
00:23:57,560 --> 00:24:02,280
Speaker 1: party to being such a a renowned food historian?

510
00:24:02,640 --> 00:24:05,920
Speaker 3: Oh? I think it started at home. Really.

511
00:24:06,000 --> 00:24:09,679
Speaker 4: I think you know, growing up in Laredo, Texas, you know,

512
00:24:09,680 --> 00:24:13,640
Speaker 4: there really weren't that many restaurants. You know, we would

513
00:24:13,760 --> 00:24:16,080
Speaker 4: never really go out to eat to restaurants, and when

514
00:24:16,119 --> 00:24:19,560
Speaker 4: we would it was mostly Mexican restaurants, so what was available.

515
00:24:20,200 --> 00:24:25,560
Speaker 4: But my parents always loved food, and I remember like

516
00:24:25,600 --> 00:24:28,080
Speaker 4: on Sunday evenings, my mom.

517
00:24:28,000 --> 00:24:30,520
Speaker 3: Used to have like themed dinners, like she would make.

518
00:24:30,680 --> 00:24:33,720
Speaker 4: Tempora, or she would make by yeah, or she would

519
00:24:33,800 --> 00:24:37,720
Speaker 4: make clams with like this green sauce and just always

520
00:24:37,920 --> 00:24:42,200
Speaker 4: like interesting foods from different parts of the world, and

521
00:24:42,320 --> 00:24:44,360
Speaker 4: our friends would come over. I have two brothers, and

522
00:24:44,440 --> 00:24:47,040
Speaker 4: it was always an event. And my dad was the

523
00:24:47,080 --> 00:24:50,639
Speaker 4: most amazing storyteller. And it's not like he was talking

524
00:24:50,680 --> 00:24:53,320
Speaker 4: about food or anything like that, but it was just

525
00:24:53,359 --> 00:24:57,000
Speaker 4: this whole idea of bringing our friends together through a meal.

526
00:24:57,720 --> 00:25:00,880
Speaker 4: And you know, my mom was making temporo and there

527
00:25:00,880 --> 00:25:04,400
Speaker 4: were no Japanese restaurants, you know, in town.

528
00:25:04,240 --> 00:25:06,080
Speaker 3: So it was always interesting to me.

529
00:25:06,840 --> 00:25:09,479
Speaker 4: And then as far as art, whenever we would travel,

530
00:25:09,520 --> 00:25:13,119
Speaker 4: our trips were mostly to Mexico, which is where my

531
00:25:13,320 --> 00:25:16,400
Speaker 4: parents were from, and we would always go to museums

532
00:25:16,480 --> 00:25:19,960
Speaker 4: and architecture, and it was we were always dragged to

533
00:25:20,040 --> 00:25:24,600
Speaker 4: these cultural places. So I think both of these things

534
00:25:24,600 --> 00:25:27,560
Speaker 4: were very much a part of me. So when I

535
00:25:27,600 --> 00:25:30,760
Speaker 4: first went to school, I studied art and then I moved,

536
00:25:30,800 --> 00:25:33,000
Speaker 4: you know, after graduate school, I moved to New York

537
00:25:33,080 --> 00:25:34,840
Speaker 4: with the idea of, you know, I'm going to be

538
00:25:34,880 --> 00:25:38,760
Speaker 4: an artist, but I love to cook for people, and

539
00:25:38,800 --> 00:25:42,359
Speaker 4: I always I realized one day that I found such

540
00:25:42,400 --> 00:25:47,840
Speaker 4: immense satisfaction and creativity from preparing a meal and creating

541
00:25:47,880 --> 00:25:49,320
Speaker 4: an experience, which.

542
00:25:49,160 --> 00:25:51,440
Speaker 3: You just did with this sandwich.

543
00:25:51,480 --> 00:25:55,520
Speaker 4: You sort of create this experience and then it's gone, yeah,

544
00:25:55,560 --> 00:25:58,280
Speaker 4: And I loved that. And then I was like, oh, well,

545
00:25:58,320 --> 00:26:01,520
Speaker 4: I'm going to go to culinary school just to see.

546
00:26:01,960 --> 00:26:05,200
Speaker 4: And I was working in museum education at the time.

547
00:26:05,800 --> 00:26:08,919
Speaker 4: I remember I was in culinary school. I was working

548
00:26:08,960 --> 00:26:11,679
Speaker 4: at the Met in New York. And then I started

549
00:26:11,680 --> 00:26:15,240
Speaker 4: researching a medieval tapestry for a program that I was developing,

550
00:26:15,520 --> 00:26:19,560
Speaker 4: and I came across medieval manuscripts and recipes and I

551
00:26:19,640 --> 00:26:20,600
Speaker 4: was like, oh.

552
00:26:20,440 --> 00:26:21,919
Speaker 3: My god, people have always eaten.

553
00:26:23,560 --> 00:26:27,239
Speaker 4: I was like, walking through museum was completely like I

554
00:26:27,320 --> 00:26:28,440
Speaker 4: never did it again.

555
00:26:28,480 --> 00:26:29,000
Speaker 3: The same way.

556
00:26:29,040 --> 00:26:31,720
Speaker 4: It's like I would walk by a painting of a portrait,

557
00:26:31,880 --> 00:26:33,639
Speaker 4: I wonder what that person was eating, and I went

558
00:26:33,720 --> 00:26:35,800
Speaker 4: to what the artist was eating, and I wonder who

559
00:26:35,880 --> 00:26:37,880
Speaker 4: was what the person that was making the paint was eating.

560
00:26:37,920 --> 00:26:40,000
Speaker 4: And I wonder and every and what was the king

561
00:26:40,080 --> 00:26:41,960
Speaker 4: eating and what was the popper eating?

562
00:26:42,040 --> 00:26:44,080
Speaker 3: And that's when I just.

563
00:26:44,080 --> 00:26:49,840
Speaker 4: Became completely obsessed, completely obsessed with researching, you know, culinary

564
00:26:49,920 --> 00:26:53,320
Speaker 4: history through that and when I was teaching the art,

565
00:26:53,440 --> 00:26:57,200
Speaker 4: I started bringing in elements of like food and food

566
00:26:57,280 --> 00:27:00,000
Speaker 4: history and at the end I would hand out recipe

567
00:27:00,080 --> 00:27:04,080
Speaker 4: ease and it was interesting to me and that food

568
00:27:04,160 --> 00:27:08,439
Speaker 4: is so accessible, right, but walking into museum can be

569
00:27:08,560 --> 00:27:13,439
Speaker 4: very intimidating. Don't touch, like, there's so many rules. But

570
00:27:13,920 --> 00:27:16,919
Speaker 4: when you bring in the food component, all of a sudden,

571
00:27:17,000 --> 00:27:20,760
Speaker 4: this painting of a seventeen century king wearing a fur

572
00:27:20,960 --> 00:27:24,480
Speaker 4: you know whatever, cape and a big wig, all of

573
00:27:24,520 --> 00:27:28,120
Speaker 4: a sudden is relatable because oh my god, he liked

574
00:27:28,200 --> 00:27:29,640
Speaker 4: it whatever.

575
00:27:31,640 --> 00:27:33,640
Speaker 3: He was trying to eat exactly.

576
00:27:34,119 --> 00:27:37,200
Speaker 4: Oh my god, he used to prepare his own hot chocolate.

577
00:27:37,680 --> 00:27:38,480
Speaker 2: What.

578
00:27:39,240 --> 00:27:43,920
Speaker 4: So then it's like, oh, oh, food is the ultimate connector.

579
00:27:44,640 --> 00:27:47,960
Speaker 4: So that's how I started on this path, you know,

580
00:27:48,040 --> 00:27:50,560
Speaker 4: and until I decided, Okay, this is what I'm going

581
00:27:50,640 --> 00:27:53,080
Speaker 4: to do, combine the art history with the food history,

582
00:27:53,520 --> 00:27:58,159
Speaker 4: because it's it's just it's life, right, It connects us all.

583
00:27:58,640 --> 00:28:01,440
Speaker 3: It takes his home and it takes us around the world.

584
00:28:02,000 --> 00:28:03,280
Speaker 3: That's sort of how it happened.

585
00:28:03,440 --> 00:28:06,240
Speaker 1: I mean, you went from exploring random museums as a

586
00:28:06,320 --> 00:28:09,359
Speaker 1: kid not really understanding what was going on and eating

587
00:28:09,359 --> 00:28:12,439
Speaker 1: good food to you know, working at the met and

588
00:28:12,520 --> 00:28:15,040
Speaker 1: being in culinary school, which is like a high level

589
00:28:15,119 --> 00:28:18,160
Speaker 1: of this kind of the same experience. Like, you know,

590
00:28:18,359 --> 00:28:20,919
Speaker 1: I think it's interesting what you're saying because my second

591
00:28:20,920 --> 00:28:24,480
Speaker 1: cookbook's coming out and a lot of Latin American baking

592
00:28:24,560 --> 00:28:26,960
Speaker 1: history has to do with colonization, right, It has to

593
00:28:27,000 --> 00:28:31,720
Speaker 1: do with how colonists brought over certain ideas, And it's

594
00:28:31,760 --> 00:28:34,840
Speaker 1: like you're saying about kings. I don't know the specifics,

595
00:28:34,840 --> 00:28:39,520
Speaker 1: but you know many recipes in Latin America. You know, it

596
00:28:39,520 --> 00:28:41,520
Speaker 1: could be bandhulus, it could be whatever. But like it

597
00:28:41,560 --> 00:28:45,160
Speaker 1: always started because some random king wanted to have banquets.

598
00:28:46,800 --> 00:28:47,760
Speaker 2: No, I'm serious.

599
00:28:47,960 --> 00:28:51,000
Speaker 1: Everything you're saying is exactly how I've been researching and

600
00:28:51,000 --> 00:28:53,640
Speaker 1: how I picture it was. Like the king would be like, yo, man,

601
00:28:54,120 --> 00:28:57,160
Speaker 1: I'm from France, so I want you know x y Z,

602
00:28:57,400 --> 00:29:00,720
Speaker 1: and the indigenous people were like, well, we don't have wheat,

603
00:29:01,120 --> 00:29:04,440
Speaker 1: good wheat, so we're gonna throw some corn in some massa.

604
00:29:04,960 --> 00:29:07,000
Speaker 1: We're just gonna make this with Masa or we're gonna

605
00:29:07,040 --> 00:29:09,320
Speaker 1: make you know, we're gonna make some crazy hybrid of

606
00:29:09,360 --> 00:29:10,920
Speaker 1: this and they're you know, they serve the King.

607
00:29:11,080 --> 00:29:13,520
Speaker 4: No, but it's so true. I mean, it's just how

608
00:29:13,560 --> 00:29:15,720
Speaker 4: cuisine just evolves.

609
00:29:15,280 --> 00:29:17,520
Speaker 2: Right well, I mean we touched on this briefly at

610
00:29:17,520 --> 00:29:19,000
Speaker 2: the beginning. It's like what.

611
00:29:18,960 --> 00:29:23,320
Speaker 1: Is is American Chinese food? Chinese food is is Deep

612
00:29:23,360 --> 00:29:25,480
Speaker 1: Dish pizza, pizza is New York pizza.

613
00:29:25,600 --> 00:29:26,400
Speaker 2: Like whatever it is.

614
00:29:26,720 --> 00:29:29,640
Speaker 1: What really happened is certain cultures came to a different

615
00:29:29,720 --> 00:29:34,600
Speaker 1: land that has different grains, ingredients, water, everything, and they

616
00:29:35,280 --> 00:29:39,240
Speaker 1: try to replicate food from a different land the best

617
00:29:39,240 --> 00:29:43,040
Speaker 1: way possible. So I think the answer is yes across

618
00:29:43,080 --> 00:29:45,800
Speaker 1: the board, because you know, my parents are immigrants, So like,

619
00:29:46,560 --> 00:29:49,480
Speaker 1: is my mom's Baliada and Louisiana the same as one

620
00:29:49,480 --> 00:29:50,440
Speaker 1: in San Perosula?

621
00:29:50,880 --> 00:29:53,680
Speaker 2: I think, I mean yeah, because like you know, well, man, we.

622
00:29:53,680 --> 00:29:56,520
Speaker 4: Could go on and oh no, it's the whole question

623
00:29:56,560 --> 00:29:58,960
Speaker 4: of what is authentic and what does it mean? You know,

624
00:29:59,000 --> 00:30:02,440
Speaker 4: what is authenticity mean? You know, it's like, well, sometimes

625
00:30:02,480 --> 00:30:04,520
Speaker 4: this is just authentic because it's authentic to me.

626
00:30:04,840 --> 00:30:07,720
Speaker 2: Yeah, yeah, and that's okay, we should Yeah, we as

627
00:30:07,720 --> 00:30:10,400
Speaker 2: a society, Well there is.

628
00:30:12,640 --> 00:30:14,800
Speaker 1: I feel like we should be a little more accepting

629
00:30:15,240 --> 00:30:18,360
Speaker 1: and less interested in this idea of authenticity in food

630
00:30:18,400 --> 00:30:23,200
Speaker 1: because I think it there's so much personal nostalgia that

631
00:30:23,280 --> 00:30:25,240
Speaker 1: goes into what is or.

632
00:30:25,280 --> 00:30:26,720
Speaker 2: Is not X y Z.

633
00:30:27,320 --> 00:30:27,920
Speaker 3: Yeah.

634
00:30:27,960 --> 00:30:29,800
Speaker 1: So I and is this why you started art bites?

635
00:30:30,040 --> 00:30:32,800
Speaker 1: Is this this culmination of all of this stuff?

636
00:30:32,840 --> 00:30:34,760
Speaker 2: Like that's is that what drove you to kind of

637
00:30:34,800 --> 00:30:36,880
Speaker 2: doing that? And like and what does it really entail?

638
00:30:37,160 --> 00:30:38,160
Speaker 3: Absolutely? It is.

639
00:30:38,360 --> 00:30:43,520
Speaker 4: It is creating these these experiences, right, sort of bringing

640
00:30:43,560 --> 00:30:48,680
Speaker 4: people together. So in a typical class that I teach,

641
00:30:49,120 --> 00:30:53,760
Speaker 4: we tour an exhibition, so we'll spend an hour looking

642
00:30:53,760 --> 00:30:57,280
Speaker 4: at art, weaving in the stories of the food, and

643
00:30:57,320 --> 00:31:01,600
Speaker 4: then prepare a meal inspired by history. Often, you know,

644
00:31:01,640 --> 00:31:03,320
Speaker 4: people have told me, oh, I came to a class

645
00:31:03,320 --> 00:31:06,479
Speaker 4: and I'm leaving a party, and I love that, you know,

646
00:31:06,560 --> 00:31:11,400
Speaker 4: people prepare contemporary meal inspired by history because I also,

647
00:31:11,440 --> 00:31:14,560
Speaker 4: I'm not really interested in making some weird ancient Roman

648
00:31:14,800 --> 00:31:16,400
Speaker 4: you know, thing that people are going to taste and

649
00:31:16,440 --> 00:31:19,000
Speaker 4: be like it's kind of weird. More, I'm more interested

650
00:31:19,040 --> 00:31:22,160
Speaker 4: in the stories right and then adapting it right to.

651
00:31:22,120 --> 00:31:28,640
Speaker 2: Something delicious and palatable. Exactly, not like full I too.

652
00:31:28,880 --> 00:31:30,200
Speaker 2: My first time, you know, I was like, what's going

653
00:31:30,280 --> 00:31:32,960
Speaker 2: on here? So, like, how do you cook in a museum?

654
00:31:33,400 --> 00:31:34,280
Speaker 3: Well, it depends.

655
00:31:34,600 --> 00:31:38,479
Speaker 4: I've blown fuses at every museum in Southern California bringing

656
00:31:38,520 --> 00:31:41,560
Speaker 4: in hotplates and toaster ovens when I first started this career,

657
00:31:41,600 --> 00:31:44,280
Speaker 4: and I'm really I remember one time I was at

658
00:31:44,280 --> 00:31:47,280
Speaker 4: a museum in the Santa Anna Museum of Art in

659
00:31:47,320 --> 00:31:50,360
Speaker 4: Orange County, and I was telling them, like, this is

660
00:31:50,400 --> 00:31:52,920
Speaker 4: a really old building. I think we need the electricians

661
00:31:52,960 --> 00:31:56,080
Speaker 4: here just to make sure that everything is wired correctly.

662
00:31:56,320 --> 00:31:57,960
Speaker 4: They're like, no, no, no, it's going to be fine. Blue

663
00:31:58,120 --> 00:32:00,600
Speaker 4: every fus we ended up ordering from for your local.

664
00:32:02,600 --> 00:32:04,800
Speaker 4: But then I sort of figured it out and you know,

665
00:32:05,320 --> 00:32:06,520
Speaker 4: work with the electricians.

666
00:32:06,520 --> 00:32:10,200
Speaker 3: I've learned the lingo, you know, electricity lingo. I think

667
00:32:10,240 --> 00:32:11,320
Speaker 3: we need a spider here.

668
00:32:11,440 --> 00:32:13,720
Speaker 2: And this might be againness Book of World Records.

669
00:32:14,000 --> 00:32:17,960
Speaker 1: Have you submitted to them every seuseum in South California?

670
00:32:18,000 --> 00:32:20,880
Speaker 2: If blown I did that, no one would ever break

671
00:32:20,920 --> 00:32:21,400
Speaker 2: that record.

672
00:32:21,680 --> 00:32:23,640
Speaker 3: I don't think so, I don't think.

673
00:32:23,720 --> 00:32:23,800
Speaker 2: So.

674
00:32:24,120 --> 00:32:26,400
Speaker 1: What are some examples of classes that we can take

675
00:32:26,440 --> 00:32:28,440
Speaker 1: it by? I want to take a class arpis one's

676
00:32:28,440 --> 00:32:29,040
Speaker 1: the next class.

677
00:32:29,640 --> 00:32:31,080
Speaker 3: What's going on the next one?

678
00:32:31,240 --> 00:32:33,040
Speaker 4: I actually have them coming up at the at the

679
00:32:33,080 --> 00:32:37,400
Speaker 4: Huntington Library in Pasadena. We're doing the Grand Tour, which

680
00:32:37,480 --> 00:32:40,440
Speaker 4: is one of my favorite classes where we tour. It

681
00:32:40,520 --> 00:32:43,880
Speaker 4: was this interesting time period that started around you know,

682
00:32:44,120 --> 00:32:49,640
Speaker 4: fifteen hundreds, when British aristocrats would travel through you or

683
00:32:49,760 --> 00:32:52,360
Speaker 4: like go to Italy and go to France, and this

684
00:32:52,400 --> 00:32:55,560
Speaker 4: whole concept of traveling just for the sake of traveling

685
00:32:55,640 --> 00:32:58,320
Speaker 4: curiosity for the first time, maybe not fifty hundred and

686
00:32:58,320 --> 00:33:03,280
Speaker 4: sixteen hundreds, not for to colonize, but like, hey, let's

687
00:33:03,280 --> 00:33:05,560
Speaker 4: see what they're eating over there. Let's taste some of

688
00:33:05,560 --> 00:33:08,760
Speaker 4: that French bread in Paris. Yeah, let's just have some

689
00:33:08,840 --> 00:33:11,880
Speaker 4: of that pasta and roam or whatever it was.

690
00:33:12,040 --> 00:33:13,160
Speaker 2: So they would do that.

691
00:33:13,960 --> 00:33:17,680
Speaker 1: Portuguese colonists in Brazil would go back to France to

692
00:33:17,720 --> 00:33:20,400
Speaker 1: do exactly what you're saying, because they wanted better bread

693
00:33:20,600 --> 00:33:24,760
Speaker 1: in Brazil, so they would send some people off for luxury. Basically, hey,

694
00:33:24,760 --> 00:33:26,560
Speaker 1: go taste the bread, hug so they come back and

695
00:33:26,600 --> 00:33:29,000
Speaker 1: that's how they started making the Balfrances.

696
00:33:29,200 --> 00:33:31,560
Speaker 3: Oh interesting French Breadrench bread.

697
00:33:31,400 --> 00:33:34,640
Speaker 1: Or balgia, so you know, and the Brazilian bakers would

698
00:33:34,640 --> 00:33:37,680
Speaker 1: actually add like butter and more sugar to it because

699
00:33:37,680 --> 00:33:39,400
Speaker 1: again the wheat is not as good, so you got

700
00:33:39,520 --> 00:33:41,240
Speaker 1: to you gotta kind of put a us something in

701
00:33:41,280 --> 00:33:43,640
Speaker 1: there to try to replicate a texture or a feeling.

702
00:33:43,680 --> 00:33:47,760
Speaker 1: But at some point someone had to be like, uh,

703
00:33:47,880 --> 00:33:49,280
Speaker 1: you know, I'm going on vacation.

704
00:33:49,720 --> 00:33:52,719
Speaker 3: Yeah, yeah, exactly. So it was around the sixteen hundred.

705
00:33:52,880 --> 00:33:54,680
Speaker 4: Well you know what, Yeah, I just wanted to travel,

706
00:33:54,880 --> 00:33:56,880
Speaker 4: just to go with my friends and just to see

707
00:33:56,880 --> 00:33:57,520
Speaker 4: what's happening.

708
00:33:57,600 --> 00:33:59,840
Speaker 1: I'm tired of killing all these people in this land

709
00:33:59,840 --> 00:34:01,360
Speaker 1: and ruin in their agriculture.

710
00:34:01,600 --> 00:34:02,480
Speaker 2: I need a break from this.

711
00:34:02,880 --> 00:34:06,600
Speaker 4: Yes, it's interesting because these grand tourists as they were called,

712
00:34:06,600 --> 00:34:09,120
Speaker 4: they used to keep diaries and they would send a

713
00:34:09,120 --> 00:34:11,120
Speaker 4: lot of these diaries. Exist a lot of the letters

714
00:34:11,160 --> 00:34:13,840
Speaker 4: that were sent home, and they comment a lot on

715
00:34:14,040 --> 00:34:17,120
Speaker 4: the food that they were eating, which I find that's so.

716
00:34:16,960 --> 00:34:18,680
Speaker 3: Interesting because that's when we travel.

717
00:34:18,880 --> 00:34:23,480
Speaker 4: That's really the way in to a culture is the food.

718
00:34:23,560 --> 00:34:24,160
Speaker 2: It's the food.

719
00:34:24,360 --> 00:34:26,560
Speaker 1: And is that how you like, how do you create

720
00:34:26,600 --> 00:34:28,800
Speaker 1: these courses? Like is that would that be the foundation

721
00:34:28,880 --> 00:34:29,640
Speaker 1: of these courses?

722
00:34:29,719 --> 00:34:29,799
Speaker 4: Is?

723
00:34:30,560 --> 00:34:31,799
Speaker 2: Yeah, there's the artwork.

724
00:34:31,480 --> 00:34:34,600
Speaker 1: But like analyzing, like those diaries analyzing the writing and

725
00:34:34,640 --> 00:34:36,799
Speaker 1: then from there taking a step back, like like how

726
00:34:36,800 --> 00:34:39,640
Speaker 1: exactly are these courses? How do you kind of package

727
00:34:39,680 --> 00:34:41,839
Speaker 1: that together and put your own flavor to it.

728
00:34:42,239 --> 00:34:43,120
Speaker 3: Yeah, it depends.

729
00:34:43,120 --> 00:34:45,520
Speaker 4: Sometimes it starts with the art, and sometimes it starts

730
00:34:45,560 --> 00:34:47,880
Speaker 4: with the food. Sometimes it's like, oh, you know what,

731
00:34:47,920 --> 00:34:50,360
Speaker 4: I really want to focus on this historic cookbook or

732
00:34:50,400 --> 00:34:54,520
Speaker 4: this or these series of letters, and then I'll look

733
00:34:54,560 --> 00:34:56,719
Speaker 4: to see what, you know, what art is available that

734
00:34:56,800 --> 00:34:59,640
Speaker 4: I could sort of weave the two together. So I

735
00:34:59,680 --> 00:35:03,399
Speaker 4: have a relationship with different museums in La and during

736
00:35:03,480 --> 00:35:06,440
Speaker 4: the pandemic it was so easy because everything was virtual,

737
00:35:06,560 --> 00:35:08,360
Speaker 4: so I was able to go all over the world,

738
00:35:08,800 --> 00:35:11,200
Speaker 4: and sometimes I just I'll just focus on I'll give

739
00:35:11,200 --> 00:35:14,839
Speaker 4: a talk on a particular cookbook or time period and

740
00:35:14,960 --> 00:35:17,600
Speaker 4: then make one thing or have a tasting.

741
00:35:18,239 --> 00:35:19,839
Speaker 3: So sometimes it starts with the art.

742
00:35:19,960 --> 00:35:23,360
Speaker 4: Sometimes it starts with the cookbook or the series of

743
00:35:23,400 --> 00:35:27,919
Speaker 4: cookbooks or the letters, and so there's really no one

744
00:35:27,960 --> 00:35:30,960
Speaker 4: way to do it. Like I'm doing something in the

745
00:35:31,000 --> 00:35:33,960
Speaker 4: summer at LAKHMA, the La County Museum of Art, they

746
00:35:33,960 --> 00:35:37,919
Speaker 4: have an exhibit called Pressing Politics. It's all political art

747
00:35:38,040 --> 00:35:41,360
Speaker 4: from Mexico and Germany and so we're doing a beer tasting.

748
00:35:41,840 --> 00:35:44,040
Speaker 3: Oh snap, So I'll do a history of.

749
00:35:44,000 --> 00:35:50,320
Speaker 4: Beer beer tasting, and we're going to have hot dog vendors.

750
00:35:48,239 --> 00:35:52,520
Speaker 4: So there's lots of different ways, and I feel so

751
00:35:52,600 --> 00:35:54,520
Speaker 4: lucky that there are people that are like, oh, yeah,

752
00:35:54,760 --> 00:35:55,960
Speaker 4: that's a good idea, let's try it.

753
00:35:56,120 --> 00:36:01,720
Speaker 2: Yeah, that sounds like a phenomenal idea. Yeah, don't go anywhere.

754
00:36:01,880 --> 00:36:21,760
Speaker 1: We'll be right back after this. Welcome back to Flaky Biscuit.

755
00:36:27,320 --> 00:36:31,480
Speaker 1: It reminds me of something I read that you wrote.

756
00:36:31,640 --> 00:36:36,200
Speaker 1: It's in Life and Time, titled Tamalas in Time, and

757
00:36:36,320 --> 00:36:40,000
Speaker 1: it really resonated with me because the formation of Mexican

758
00:36:40,040 --> 00:36:43,880
Speaker 1: culture has largely been viewed in European terms. I have

759
00:36:43,960 --> 00:36:46,360
Speaker 1: my own opinions about what this means, but I would

760
00:36:46,360 --> 00:36:50,040
Speaker 1: love it if you could expand on that, because it

761
00:36:50,120 --> 00:36:51,000
Speaker 1: really kind of hit home.

762
00:36:51,560 --> 00:36:52,279
Speaker 3: Yeah.

763
00:36:52,320 --> 00:36:56,319
Speaker 4: Well, definitely in Mexico for sure, you know, with the conquest,

764
00:36:56,400 --> 00:37:01,160
Speaker 4: and it wasn't until the early nineteen hundreds when the

765
00:37:01,520 --> 00:37:05,319
Speaker 4: Mexican Revolution was beginning to sort of brew and a

766
00:37:05,360 --> 00:37:08,640
Speaker 4: lot of artists, you know, particularly artists like the Rivera

767
00:37:08,719 --> 00:37:11,160
Speaker 4: and Cicato's and all of these the big names of

768
00:37:11,200 --> 00:37:16,600
Speaker 4: the Mexican you know, Renaissance movement. They were really the leaders,

769
00:37:17,160 --> 00:37:20,520
Speaker 4: in addition to the revolutionaries and Milion Azabat and Benchebell

770
00:37:20,600 --> 00:37:24,239
Speaker 4: and all of these big names that people At the

771
00:37:24,360 --> 00:37:27,160
Speaker 4: end of the nineteenth century, beginning of the twentieth century,

772
00:37:27,520 --> 00:37:31,760
Speaker 4: you know, Mexico City is growing and people are discovering

773
00:37:32,400 --> 00:37:35,719
Speaker 4: all of these objects, all of these artifacts that had

774
00:37:35,719 --> 00:37:39,080
Speaker 4: been destroyed, you know, sort of fragments of them. The

775
00:37:39,120 --> 00:37:42,560
Speaker 4: Spaniards destroyed everything or tried to destroy everything. I mean

776
00:37:43,040 --> 00:37:45,960
Speaker 4: in Mexico City itself, the main temple, the stones of

777
00:37:46,000 --> 00:37:48,640
Speaker 4: the temple were used to build the cathedral right on

778
00:37:48,760 --> 00:37:52,200
Speaker 4: top of it in the ultimate fu right, it's.

779
00:37:52,040 --> 00:37:54,279
Speaker 3: Like ruthless, ruthless, ruthless.

780
00:37:55,000 --> 00:37:56,960
Speaker 4: You can hear about it, but if you go to

781
00:37:57,080 --> 00:38:00,480
Speaker 4: Mexico City, you literally you see it. It's such a

782
00:38:00,520 --> 00:38:04,480
Speaker 4: part of life. But for so many centuries during the

783
00:38:04,480 --> 00:38:08,279
Speaker 4: colonial period, everything was what was from Spain or what

784
00:38:08,360 --> 00:38:11,920
Speaker 4: was French, or what was European, what was better? And

785
00:38:11,960 --> 00:38:16,200
Speaker 4: it wasn't until the late nineteenth early twentieth century that

786
00:38:16,480 --> 00:38:21,400
Speaker 4: Mexicans started to discover their Mexicanidad, right, their mexicanness, and

787
00:38:21,440 --> 00:38:24,120
Speaker 4: the root of this was to do food because for

788
00:38:24,200 --> 00:38:28,920
Speaker 4: many years, corn, which is the soul of Mexico, was

789
00:38:28,960 --> 00:38:33,880
Speaker 4: replaced with wheat, right, which was for the right, for

790
00:38:33,960 --> 00:38:38,880
Speaker 4: the respectable people. And the wider the bread, the better

791
00:38:39,000 --> 00:38:40,920
Speaker 4: the bread, the darker the bread.

792
00:38:41,000 --> 00:38:42,440
Speaker 3: You know, it was just sort of the category. And

793
00:38:42,440 --> 00:38:44,360
Speaker 3: then corn was at the very bottom.

794
00:38:44,560 --> 00:38:48,719
Speaker 4: And then this time of the nineteen hundreds, people are

795
00:38:48,840 --> 00:38:51,800
Speaker 4: discovering their roots. You know, what we are in mais

796
00:38:52,440 --> 00:38:55,719
Speaker 4: this isn't who we are, this is life, this is

797
00:38:55,840 --> 00:38:59,840
Speaker 4: corn and discovering what Mexico actually came from, and the

798
00:39:00,000 --> 00:39:04,839
Speaker 4: importance of the native in Mexico and finding pride in that.

799
00:39:05,000 --> 00:39:07,439
Speaker 4: So this is something that's relatively new, you could say

800
00:39:07,640 --> 00:39:10,040
Speaker 4: the past, you know, one hundred years, the sense of

801
00:39:10,160 --> 00:39:14,400
Speaker 4: Mexican nests really developed. And one thing that's really interesting,

802
00:39:14,440 --> 00:39:19,360
Speaker 4: even before this, the earliest cookbooks in Mexico weren't printed

803
00:39:19,480 --> 00:39:23,600
Speaker 4: until the earliest cookbook published in Mexico was eighteen thirty one,

804
00:39:23,880 --> 00:39:27,480
Speaker 4: which has hardly any mention of Mexican recipes. It reads

805
00:39:27,520 --> 00:39:30,840
Speaker 4: more like a French cookbook with a few recipes for

806
00:39:30,880 --> 00:39:34,200
Speaker 4: tamalez you know, here and there. But it's when this

807
00:39:34,360 --> 00:39:38,439
Speaker 4: concept of what is Mexican began to be formed, which

808
00:39:38,480 --> 00:39:42,440
Speaker 4: is very European still. But this was even before the

809
00:39:42,480 --> 00:39:47,560
Speaker 4: Mexican National Anthem, so before these national library and theater

810
00:39:47,640 --> 00:39:49,279
Speaker 4: and all of this, it was through food.

811
00:39:49,600 --> 00:39:52,600
Speaker 1: But the thing is, the thing is, though, is that

812
00:39:53,320 --> 00:39:57,200
Speaker 1: even though something like wheat was kind of like an infiltration,

813
00:39:57,880 --> 00:40:00,279
Speaker 1: if you fast forward to today, you know, get the

814
00:40:00,280 --> 00:40:05,719
Speaker 1: bolo and we wouldn't have Mexican bread concast. And so

815
00:40:06,080 --> 00:40:09,719
Speaker 1: even though a specific crop or a specific technique was

816
00:40:09,760 --> 00:40:14,160
Speaker 1: brought over by specific people, it doesn't really matter anymore

817
00:40:14,400 --> 00:40:17,680
Speaker 1: to me. I view as a completely different, very distinctly

818
00:40:17,760 --> 00:40:19,880
Speaker 1: Latin American or Mexican food item.

819
00:40:20,040 --> 00:40:23,600
Speaker 2: And you know, flower, the flower.

820
00:40:25,320 --> 00:40:29,080
Speaker 1: Is more popular than the North and the borderlands obviously

821
00:40:29,520 --> 00:40:32,360
Speaker 1: South Texas and everything that you know. In Honduras, flower

822
00:40:32,400 --> 00:40:36,680
Speaker 1: tortillas are the dominant tortilla because our national dish is

823
00:40:36,680 --> 00:40:37,320
Speaker 1: the baliara.

824
00:40:37,520 --> 00:40:39,440
Speaker 2: But we still eat tortillas, of course.

825
00:40:39,480 --> 00:40:42,000
Speaker 1: I mean, you know most of you know Mexico and

826
00:40:42,000 --> 00:40:46,400
Speaker 1: Central America. My biggest takeaway is always it seems like

827
00:40:46,440 --> 00:40:49,279
Speaker 1: the Europeans forgot that they learn how to bake from

828
00:40:49,320 --> 00:40:55,960
Speaker 1: African people. Everything everything stays, everything stays so European forward, right,

829
00:40:55,960 --> 00:40:58,120
Speaker 1: and it's look, man, I'll eat a croissant and all that,

830
00:40:58,160 --> 00:40:58,759
Speaker 1: and it's it's good.

831
00:40:58,800 --> 00:40:59,839
Speaker 2: I'm not gonna say it's not bad.

832
00:40:59,880 --> 00:41:02,880
Speaker 1: But it's interesting how food ways and how it's baking

833
00:41:02,920 --> 00:41:06,160
Speaker 1: may have originated in Turkey, the Middle East.

834
00:41:06,040 --> 00:41:06,680
Speaker 2: North Africa.

835
00:41:06,800 --> 00:41:10,000
Speaker 1: Some I don't no one can really pinpoint that's where

836
00:41:10,040 --> 00:41:13,200
Speaker 1: baking started. But you know, but and these traditions are

837
00:41:13,560 --> 00:41:17,520
Speaker 1: moved into Europe and out to Asia, East, West, fucking whatever.

838
00:41:17,960 --> 00:41:21,800
Speaker 1: Where am I in California, I'd be west, doesn't matter anyway.

839
00:41:22,040 --> 00:41:24,879
Speaker 1: So it is interesting to me that you go out

840
00:41:24,880 --> 00:41:26,600
Speaker 1: to eat, or if you think about fine dining or

841
00:41:26,600 --> 00:41:29,839
Speaker 1: think about fine food, it is all still viewed through

842
00:41:30,280 --> 00:41:34,640
Speaker 1: a European lens still, and I'm like tired. I'm like, man,

843
00:41:34,760 --> 00:41:36,400
Speaker 1: it's like it's exhausting.

844
00:41:36,560 --> 00:41:38,880
Speaker 3: It is unpacked, it is, you know. But do you

845
00:41:38,880 --> 00:41:39,720
Speaker 3: think it's changing.

846
00:41:41,800 --> 00:41:45,759
Speaker 1: Hmmm, No, in the baking world or in just the

847
00:41:45,800 --> 00:41:47,520
Speaker 1: food world in gener I think in the food world

848
00:41:47,520 --> 00:41:50,680
Speaker 1: in general, there's a movement. There's a very strong movement

849
00:41:50,719 --> 00:41:52,920
Speaker 1: in my opinion, when you think about like if you

850
00:41:52,920 --> 00:41:56,200
Speaker 1: think about in Mexico or in Brazil, fine dining for

851
00:41:56,239 --> 00:41:59,319
Speaker 1: a while was European food. You know, there's Brazilian chefs

852
00:41:59,320 --> 00:42:00,040
Speaker 1: that after a while there.

853
00:42:00,120 --> 00:42:01,839
Speaker 2: Like why am I making this? I should be making

854
00:42:01,920 --> 00:42:02,719
Speaker 2: Brazilian food.

855
00:42:03,080 --> 00:42:04,600
Speaker 1: You know, there's there's been a lot of chefs that

856
00:42:04,640 --> 00:42:07,760
Speaker 1: have been able to take a stand and actually cook

857
00:42:08,200 --> 00:42:12,680
Speaker 1: high end, fine dining, regional cuisine that's not rooted in

858
00:42:13,160 --> 00:42:16,280
Speaker 1: European dominance. I think baking's far behind. I think bakings

859
00:42:16,360 --> 00:42:20,359
Speaker 1: so far behind. It's far behind in the in the

860
00:42:20,400 --> 00:42:24,239
Speaker 1: popular trends of American society. How about we say that

861
00:42:24,320 --> 00:42:26,840
Speaker 1: because you know, obviously you go to Africa, They're like,

862
00:42:27,360 --> 00:42:29,880
Speaker 1: we bacon our stuff over here. But you know, we

863
00:42:30,000 --> 00:42:32,960
Speaker 1: kind of live in this world that's this little food media,

864
00:42:33,600 --> 00:42:37,080
Speaker 1: Western American eyed world that we view food from which

865
00:42:37,280 --> 00:42:40,400
Speaker 1: which a lot of people think is the only lens.

866
00:42:40,920 --> 00:42:41,200
Speaker 3: Right.

867
00:42:41,440 --> 00:42:43,799
Speaker 2: It's definitely there's a long way to go to get

868
00:42:43,840 --> 00:42:44,600
Speaker 2: someone to be like.

869
00:42:44,520 --> 00:42:48,319
Speaker 1: Oh, boleos, that's great, or oh, you know, non or

870
00:42:48,680 --> 00:42:51,040
Speaker 1: wrote anything anything else.

871
00:42:51,000 --> 00:42:53,120
Speaker 3: Than the begette or the croissant.

872
00:42:53,880 --> 00:42:56,000
Speaker 1: Yeah, if I ask you, like, what's what are the

873
00:42:56,000 --> 00:42:58,520
Speaker 1: top five bakeries that have opened in la or in

874
00:42:58,560 --> 00:43:01,560
Speaker 1: New York or whatever, these are usually the exact same thing.

875
00:43:01,640 --> 00:43:02,200
Speaker 3: That's true?

876
00:43:03,040 --> 00:43:03,520
Speaker 2: Is loaded?

877
00:43:03,560 --> 00:43:03,680
Speaker 4: Man?

878
00:43:03,719 --> 00:43:06,799
Speaker 3: We I mean now it is? It is. It's tough

879
00:43:06,840 --> 00:43:07,720
Speaker 3: it's never ending.

880
00:43:07,920 --> 00:43:10,080
Speaker 2: Well, so what's your answer. Do you think it's changing?

881
00:43:10,480 --> 00:43:13,920
Speaker 4: I mean, I think that the fact that people are

882
00:43:13,960 --> 00:43:17,319
Speaker 4: having these conversations is a really good thing. That are

883
00:43:17,800 --> 00:43:20,799
Speaker 4: celebrating other cuisines. I think that there's I think that

884
00:43:20,800 --> 00:43:23,799
Speaker 4: there's an interest in that in celebrating other cuisines right now.

885
00:43:23,920 --> 00:43:26,640
Speaker 3: So so maybe.

886
00:43:27,120 --> 00:43:31,960
Speaker 1: Maybe we just got we got a little too pensive

887
00:43:32,000 --> 00:43:36,560
Speaker 1: in here. It's starting to get starting to get philosophical. So,

888
00:43:36,600 --> 00:43:40,080
Speaker 1: speaking of Mexican food, we always love to play a

889
00:43:40,120 --> 00:43:43,600
Speaker 1: flaky game with our guests. Okay, I promise you I'm

890
00:43:43,600 --> 00:43:45,920
Speaker 1: one hundred percent sure that you have all the answers.

891
00:43:45,960 --> 00:43:49,240
Speaker 1: It's multiple choice and it's about Mexican food.

892
00:43:49,440 --> 00:43:52,520
Speaker 2: Are you ready?

893
00:43:54,120 --> 00:43:54,440
Speaker 3: Okay?

894
00:43:54,520 --> 00:43:55,839
Speaker 2: Are you ready for the flaky game?

895
00:43:56,120 --> 00:43:57,839
Speaker 3: I'm ready for the flaky all right?

896
00:44:00,200 --> 00:44:01,960
Speaker 2: Okay, got a couple of questions for you.

897
00:44:03,680 --> 00:44:06,839
Speaker 1: Number one, you need to have pork and pineapple if

898
00:44:06,880 --> 00:44:08,760
Speaker 1: you want this street food to be done, right.

899
00:44:09,440 --> 00:44:09,719
Speaker 2: Is it?

900
00:44:10,080 --> 00:44:16,880
Speaker 3: That's my favorite?

901
00:44:17,080 --> 00:44:20,480
Speaker 1: Don't even need to list off options. That is the

902
00:44:20,560 --> 00:44:22,080
Speaker 1: level you're operating on.

903
00:44:22,400 --> 00:44:24,560
Speaker 3: With that one. That's my favorite.

904
00:44:24,560 --> 00:44:25,719
Speaker 2: That that was impressive.

905
00:44:25,760 --> 00:44:28,759
Speaker 3: Of course, cycles you have to check them in your hair.

906
00:44:28,880 --> 00:44:29,800
Speaker 2: Yeah, we've been before.

907
00:44:30,040 --> 00:44:33,399
Speaker 1: Also phenomenal because it's all about the dordilla. Sometimes that's

908
00:44:33,400 --> 00:44:35,160
Speaker 1: true if the filling could be good. But a lot

909
00:44:35,200 --> 00:44:37,719
Speaker 1: of Leo's is on point. But there's a couple out

910
00:44:37,760 --> 00:44:39,120
Speaker 1: there you'd be like, what do you get the dordia?

911
00:44:39,760 --> 00:44:43,360
Speaker 1: You got a bunch of you got them costco and

912
00:44:43,360 --> 00:44:46,240
Speaker 1: then they crumble when you try to fold them.

913
00:44:46,480 --> 00:44:51,400
Speaker 2: Anyway, here we go, dating back to Mayan times.

914
00:44:51,719 --> 00:44:56,319
Speaker 1: Oh, ship, this dish needs a sauce on it to

915
00:44:56,360 --> 00:44:57,040
Speaker 1: be complete?

916
00:44:57,880 --> 00:44:58,640
Speaker 2: What is it called?

917
00:45:00,280 --> 00:45:06,439
Speaker 1: Is it turo? Is it a burrito? Is it aenchiladas

918
00:45:07,719 --> 00:45:08,600
Speaker 1: or tamales?

919
00:45:10,120 --> 00:45:10,440
Speaker 2: Hmmm?

920
00:45:11,200 --> 00:45:13,439
Speaker 3: I would say that, am I wrong?

921
00:45:13,719 --> 00:45:15,040
Speaker 2: I don't think you're actually wrong?

922
00:45:15,400 --> 00:45:18,200
Speaker 1: Well, I mean the answer I hat highlighted was achilaas,

923
00:45:18,400 --> 00:45:22,920
Speaker 1: But if you think about it less like a traditional

924
00:45:22,960 --> 00:45:25,480
Speaker 1: Mexican damal, Is it sauce based?

925
00:45:25,719 --> 00:45:26,799
Speaker 2: Is there a sauce that goes on?

926
00:45:26,960 --> 00:45:29,120
Speaker 3: Well, I guess it's the sauce is inside or you meant.

927
00:45:29,000 --> 00:45:30,280
Speaker 2: The sauce one.

928
00:45:30,440 --> 00:45:34,239
Speaker 1: You're right, though, but I wouldn't associate in it says

929
00:45:34,320 --> 00:45:37,160
Speaker 1: which this needs a sauce to be complete. So oh,

930
00:45:39,239 --> 00:45:41,479
Speaker 1: so I was thinking that you were right also because

931
00:45:41,520 --> 00:45:44,920
Speaker 1: if the sauce is inside, maybe yeah, maybe maybe it's both.

932
00:45:45,360 --> 00:45:46,080
Speaker 3: Maybe it's both.

933
00:45:46,120 --> 00:45:48,440
Speaker 4: Maybe maybe I'm wrong, But in chiladas, do you need

934
00:45:48,480 --> 00:45:49,760
Speaker 4: a sauce on top?

935
00:45:50,200 --> 00:45:51,839
Speaker 2: Dude? What's your favorite type ofila?

936
00:45:52,400 --> 00:45:56,200
Speaker 3: I like green and chilas green sauce. What about you?

937
00:45:56,520 --> 00:46:01,239
Speaker 2: The green ones elis as well? They no? Son, all right,

938
00:46:01,400 --> 00:46:02,080
Speaker 2: we got one more?

939
00:46:02,160 --> 00:46:09,120
Speaker 1: Okay, Oh that's funny. What is the dish that's not

940
00:46:09,160 --> 00:46:12,600
Speaker 1: necessarily for breakfast but it's still enjoyed by a lot

941
00:46:12,680 --> 00:46:13,720
Speaker 1: of people for breakfast?

942
00:46:14,680 --> 00:46:23,520
Speaker 2: Is it less manula or tacos chi?

943
00:46:23,600 --> 00:46:27,399
Speaker 1: Lucky Lucky lest I shouldn't have disclosed the the fourth

944
00:46:27,440 --> 00:46:28,160
Speaker 1: coming like.

945
00:46:28,480 --> 00:46:33,319
Speaker 4: That's okay, Yeah, yeah, I don't think of tacos for breakfast. Well,

946
00:46:33,360 --> 00:46:36,160
Speaker 4: you can like the breakfast that goes Texas breakfast that

947
00:46:36,200 --> 00:46:36,719
Speaker 4: goes yeah.

948
00:46:36,719 --> 00:46:38,960
Speaker 1: No, but you're e're correct, you like you less like again.

949
00:46:39,320 --> 00:46:42,200
Speaker 1: My experience in Mexico is like you're eating tea like

950
00:46:42,239 --> 00:46:43,960
Speaker 1: you less in the morning. That's for you're going to

951
00:46:44,000 --> 00:46:46,960
Speaker 1: a coffee shop or a little cafette. Everyone's like you less.

952
00:46:46,960 --> 00:46:48,399
Speaker 1: You're like, oh, I'm gonna get down with that too.

953
00:46:48,840 --> 00:46:51,200
Speaker 4: I tasted some amazing like you LETSI mechk and a

954
00:46:51,239 --> 00:46:58,680
Speaker 4: few months ago they had this sauce, but it was

955
00:46:58,719 --> 00:47:01,080
Speaker 4: like a green sauce us, but it had walk I

956
00:47:01,239 --> 00:47:04,640
Speaker 4: was kind of creamy. You were a little spicy, but

957
00:47:05,160 --> 00:47:06,840
Speaker 4: it was The alvocada was delicious.

958
00:47:07,160 --> 00:47:08,000
Speaker 2: M m mmmmm.

959
00:47:08,320 --> 00:47:11,320
Speaker 1: Man. And the out there is a different variety. California

960
00:47:11,360 --> 00:47:14,560
Speaker 1: got some pretty good Yeah, California basically the same thing.

961
00:47:14,920 --> 00:47:20,200
Speaker 1: Dolen Land playing playing Guys last one And this one's interesting.

962
00:47:20,960 --> 00:47:23,839
Speaker 1: I've never heard of this before. I researched this for

963
00:47:23,840 --> 00:47:26,600
Speaker 1: for a little game here. So what is one of

964
00:47:26,640 --> 00:47:29,600
Speaker 1: the most patriotic dishes in all of Mexico? Is it

965
00:47:29,640 --> 00:47:35,440
Speaker 1: tiaron Gilius rehenos? Is it Gilius and nogada?

966
00:47:36,040 --> 00:47:36,399
Speaker 3: That one?

967
00:47:38,040 --> 00:47:43,240
Speaker 2: Yes, good? I saw what is love?

968
00:47:43,800 --> 00:47:46,200
Speaker 4: That's one of my favorite things in the world. And

969
00:47:46,239 --> 00:47:50,439
Speaker 4: it is the most beautiful dish. It's a chili that's

970
00:47:50,480 --> 00:47:53,920
Speaker 4: stuffed with a combination of you know, ground piccadillo and

971
00:47:54,000 --> 00:47:58,280
Speaker 4: ground beef, and I put nuts in mine, and sometimes

972
00:47:58,280 --> 00:48:00,799
Speaker 4: I'll put raisins and it's just like a sort of

973
00:48:00,800 --> 00:48:03,480
Speaker 4: sweet and savory pica with like a tomato sort of

974
00:48:03,520 --> 00:48:07,600
Speaker 4: bass stuffed. And then the norada sauce is is creamy

975
00:48:07,680 --> 00:48:13,320
Speaker 4: walnut sauce. It's like geso Fresco walnuts, milk sugar port

976
00:48:13,360 --> 00:48:16,040
Speaker 4: on top. So you have the green chile with the

977
00:48:16,080 --> 00:48:19,280
Speaker 4: white sauce and traditionally you're supposed to peel the walnuts.

978
00:48:19,320 --> 00:48:20,000
Speaker 3: It was just white.

979
00:48:20,040 --> 00:48:24,080
Speaker 4: I don't do that because whatever. And then it's garnished

980
00:48:24,120 --> 00:48:25,280
Speaker 4: with pomegranate seeds.

981
00:48:25,480 --> 00:48:28,920
Speaker 2: Mm. So it makes the colors of the Mexican flag. Wow.

982
00:48:29,120 --> 00:48:34,360
Speaker 4: It's beautiful and delicious, different textures. It's an explosion of flavor.

983
00:48:34,480 --> 00:48:36,759
Speaker 1: I've never had it, but now I feel like I'm

984
00:48:36,800 --> 00:48:38,520
Speaker 1: going to go somewhere.

985
00:48:38,239 --> 00:48:42,319
Speaker 2: Right now until March another month. Basically, Okay, you make

986
00:48:42,400 --> 00:48:42,920
Speaker 2: them for you guys.

987
00:48:43,000 --> 00:48:44,719
Speaker 3: Yes, I'll make them. I will.

988
00:48:44,800 --> 00:48:48,440
Speaker 4: I'll make them if you have time.

989
00:48:48,960 --> 00:48:52,439
Speaker 2: Absolutely, yes, we definitely have time for that.

990
00:48:52,760 --> 00:48:53,000
Speaker 3: Wow.

991
00:48:53,040 --> 00:48:54,239
Speaker 2: So I'll give you four for four.

992
00:48:54,400 --> 00:48:56,479
Speaker 1: You know, I think you're good. I think passive, leaky

993
00:48:56,560 --> 00:48:59,799
Speaker 1: game and usually towards it. You know, at the end

994
00:48:59,800 --> 00:49:02,400
Speaker 1: of episode, we love to talk about with our guests

995
00:49:02,560 --> 00:49:05,960
Speaker 1: an organization that is special to you and what are

996
00:49:05,960 --> 00:49:07,880
Speaker 1: the things that are on your mind to try to

997
00:49:07,880 --> 00:49:10,799
Speaker 1: further our community, and from what I understand is know

998
00:49:10,960 --> 00:49:13,400
Speaker 1: us without you la, So I'd love to learn more

999
00:49:13,400 --> 00:49:13,799
Speaker 1: about this.

1000
00:49:14,080 --> 00:49:14,360
Speaker 2: Yeah.

1001
00:49:14,400 --> 00:49:17,040
Speaker 4: Absolutely, So there's two organizations that I would love to

1002
00:49:17,040 --> 00:49:19,440
Speaker 4: give a shout out too. So know Us Without You

1003
00:49:19,840 --> 00:49:22,840
Speaker 4: is one of them, and they are amazing. They're based

1004
00:49:23,000 --> 00:49:27,160
Speaker 4: here in LA and they started during the pandemic when.

1005
00:49:27,640 --> 00:49:29,919
Speaker 3: All of the restaurants closed and everybody's up the job.

1006
00:49:30,200 --> 00:49:34,240
Speaker 4: So they focus on helping undocumented back of house restaurant

1007
00:49:34,320 --> 00:49:35,600
Speaker 4: workers wow.

1008
00:49:35,560 --> 00:49:36,240
Speaker 3: Feeding them.

1009
00:49:36,560 --> 00:49:38,520
Speaker 4: And at the height of the pandemic, they were feeding

1010
00:49:38,560 --> 00:49:43,480
Speaker 4: about sixteen hundred people undocumented workers. And now with things

1011
00:49:43,560 --> 00:49:47,200
Speaker 4: have opened up, but the ripple effects are still very

1012
00:49:47,320 --> 00:49:52,560
Speaker 4: much being felt. So they're still helping with undocumented immigrants,

1013
00:49:52,920 --> 00:49:56,319
Speaker 4: feeding them, but also now since some of them are

1014
00:49:56,360 --> 00:50:00,560
Speaker 4: now back at work, helping their children get tutors, are

1015
00:50:00,600 --> 00:50:04,160
Speaker 4: helping them with probo no therapy or mental health or

1016
00:50:04,280 --> 00:50:06,880
Speaker 4: helping them. They have this whole this new wish list

1017
00:50:07,360 --> 00:50:10,640
Speaker 4: system where if they need help for rent, or if

1018
00:50:10,640 --> 00:50:13,960
Speaker 4: they need help for clothing for their for their children.

1019
00:50:14,360 --> 00:50:19,120
Speaker 4: But it's all about helping undocumented workers that worked in

1020
00:50:19,160 --> 00:50:22,960
Speaker 4: the restaurant business, these essential workers. You know that that

1021
00:50:23,000 --> 00:50:24,560
Speaker 4: we're just left out.

1022
00:50:24,480 --> 00:50:25,480
Speaker 3: In the in the cold.

1023
00:50:26,120 --> 00:50:26,560
Speaker 4: Yeah, sit.

1024
00:50:26,600 --> 00:50:28,160
Speaker 3: There an incredible.

1025
00:50:27,800 --> 00:50:30,760
Speaker 2: Organization that's the heartbeat to the restaurant industry.

1026
00:50:32,080 --> 00:50:36,440
Speaker 1: The whole circulatory system, heartbeat, lungs.

1027
00:50:37,160 --> 00:50:40,160
Speaker 3: Everything, the pulse. Yeah, it's the pulls.

1028
00:50:40,200 --> 00:50:42,799
Speaker 4: And the people that started it with were in the

1029
00:50:42,800 --> 00:50:46,200
Speaker 4: hospitality business. There are bartenders and now they've shifted and

1030
00:50:46,239 --> 00:50:49,319
Speaker 4: this is what they do. Another organization that I think

1031
00:50:49,400 --> 00:50:52,319
Speaker 4: is amazing is there's this restaurant in little Ethiopia here

1032
00:50:52,320 --> 00:50:56,680
Speaker 4: in La called Flavors from Afar and they work together

1033
00:50:56,840 --> 00:51:00,520
Speaker 4: or they're run by this organization called the taf Foundation,

1034
00:51:00,800 --> 00:51:06,160
Speaker 4: and it's owned and operated by a woman who's Somalian refugee.

1035
00:51:06,280 --> 00:51:08,760
Speaker 3: She's been in the US since she was a child.

1036
00:51:09,160 --> 00:51:12,440
Speaker 4: But the chefs of the Flavors from a Far restaurant

1037
00:51:12,960 --> 00:51:17,960
Speaker 4: are all immigrants. So every month is a different immigrants

1038
00:51:18,000 --> 00:51:21,200
Speaker 4: and they're refugees actually, So you might go one month

1039
00:51:21,239 --> 00:51:22,680
Speaker 4: and it's Guatemalan food.

1040
00:51:22,800 --> 00:51:25,040
Speaker 3: You might go another month and it's Syrian food.

1041
00:51:25,600 --> 00:51:29,080
Speaker 4: So every month is a different cuisine and it's all

1042
00:51:29,239 --> 00:51:32,279
Speaker 4: home cooks, and it's this whole idea of you know,

1043
00:51:32,719 --> 00:51:36,280
Speaker 4: going you know, full circle, it's your connection to home.

1044
00:51:36,760 --> 00:51:39,840
Speaker 4: They're preserving these traditions because if you don't continue to

1045
00:51:39,920 --> 00:51:43,080
Speaker 4: cook these foods then they're going to disappear. So they're

1046
00:51:43,120 --> 00:51:46,319
Speaker 4: another incredible organization. Both of them are very close to

1047
00:51:46,360 --> 00:51:46,920
Speaker 4: my heart.

1048
00:51:47,120 --> 00:51:50,280
Speaker 1: Wow, in case of a refugee coming to this country,

1049
00:51:50,360 --> 00:51:53,680
Speaker 1: it can be a pretty traumatic experience. And getting the

1050
00:51:53,719 --> 00:51:56,640
Speaker 1: opportunity to just cook the food that makes you feel

1051
00:51:56,640 --> 00:52:00,680
Speaker 1: like you're at home and sharing that with your new community, that's.

1052
00:52:00,520 --> 00:52:04,880
Speaker 4: Extremely and making money right.

1053
00:52:07,440 --> 00:52:09,520
Speaker 3: Exactly, it's important.

1054
00:52:09,600 --> 00:52:12,719
Speaker 1: Yeah, we'll have the websites and calls to action in

1055
00:52:12,760 --> 00:52:15,080
Speaker 1: our show notes. You know, I'm assuming with both of

1056
00:52:15,120 --> 00:52:17,680
Speaker 1: these we can volunteer. You know, you can donated to

1057
00:52:17,760 --> 00:52:21,280
Speaker 1: volunteer and the websites will provide to the listeners and uh,

1058
00:52:21,400 --> 00:52:21,799
Speaker 1: I'll have to.

1059
00:52:21,840 --> 00:52:22,720
Speaker 2: Check it out myself.

1060
00:52:22,920 --> 00:52:26,160
Speaker 1: Thank you, thank you for coming to biscuit.

1061
00:52:26,719 --> 00:52:28,520
Speaker 3: Has been such so much fun.

1062
00:52:31,960 --> 00:52:34,000
Speaker 1: Thanks for listening y'all. If you want to make the

1063
00:52:34,120 --> 00:52:38,279
Speaker 1: lunches for yourself, find the recipe on the Shondaland website.

1064
00:52:38,680 --> 00:52:39,800
Speaker 2: And I want to know how it goes.

1065
00:52:40,000 --> 00:52:43,800
Speaker 1: Tag me artists and Brian tag Mita at art Bites,

1066
00:52:44,440 --> 00:52:46,480
Speaker 1: Underscore mitya host a photo.

1067
00:52:46,680 --> 00:52:47,359
Speaker 2: Tell me how you.

1068
00:52:47,320 --> 00:52:50,600
Speaker 1: Did use mayonnaise. Don't use mayonnaise, I don't know. My

1069
00:52:50,680 --> 00:52:55,799
Speaker 1: advice would be you go through your heart desires and

1070
00:52:55,840 --> 00:52:58,760
Speaker 1: don't forget to check out flavors from Afar at flavors

1071
00:52:58,760 --> 00:53:02,120
Speaker 1: from Afar dot co and know Us without Ula at

1072
00:53:02,200 --> 00:53:04,960
Speaker 1: Know Us without you dot La. You can find my

1073
00:53:05,040 --> 00:53:07,560
Speaker 1: handle and all the links I mentioned in the show

1074
00:53:07,560 --> 00:53:09,920
Speaker 1: notes for this episode.

1075
00:53:11,280 --> 00:53:11,560
Speaker 2: Fam.

1076
00:53:11,600 --> 00:53:14,200
Speaker 1: If you like Flaky Biscuit, you already know what to do.

1077
00:53:14,680 --> 00:53:18,040
Speaker 1: Leave us a rating, review, share, subscribe. You already know

1078
00:53:18,120 --> 00:53:21,040
Speaker 1: we coming through with the best food podcast content out there,

1079
00:53:21,120 --> 00:53:23,799
Speaker 1: so you might as well let everybody else know that too.

1080
00:53:24,360 --> 00:53:28,320
Speaker 1: Flaky Biscuit is executive produced by Sandy Bailey, alex Alja,

1081
00:53:28,680 --> 00:53:33,600
Speaker 1: Lauren Homan, Tyler Klang, and Gabrielle Collins. Our creative producer

1082
00:53:33,719 --> 00:53:36,840
Speaker 1: is Bridget Kenna and our editor and producer is Nicholas Harder,

1083
00:53:37,040 --> 00:53:40,239
Speaker 1: with music by Crucial. Recipes from Flaky Biscuit can be

1084
00:53:40,280 --> 00:53:43,680
Speaker 1: found each week on Shondaland dot com. Subscribe to the

1085
00:53:43,680 --> 00:53:49,160
Speaker 1: Shondaland YouTube channel for more Flaky Biscuit content. Flaky Biscuit

1086
00:53:49,200 --> 00:53:52,560
Speaker 1: is a production of Shondaland Audio in partnership with iHeartRadio.

1087
00:53:52,840 --> 00:53:56,800
Speaker 1: For more podcasts from Shondaland Audio, visit the iHeartRadio app,

1088
00:53:57,239 --> 00:53:59,960
Speaker 1: Apple Podcasts, or wherever you listen to your favorite show.