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Speaker 1: What is your favorite Mexican dish?

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Speaker 2: Mexican dish? Yeah, in general, pasta dish.

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Speaker 1: Oh okay, Mexican.

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Speaker 3: My name is Evil Longoria and I am Myra and

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Speaker 3: welcome to Hungry for History, a podcast that explores are

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Speaker 3: past and present through food.

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Speaker 4: On every episode, we'll talk about the history of some

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Speaker 4: of our favorite dishes, ingredients, and beverages from our culture.

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Speaker 5: So make yourself at home.

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Speaker 1: You know what my name is?

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Speaker 2: Is that your favorite?

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Speaker 5: My favorite Mexican dish is feedale is delicious.

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Speaker 1: It's not your favorite Mexican dish.

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Speaker 5: I love feale, I know, but it's not your favorite

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Speaker 5: in general, our favorite across the border, like more than

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Speaker 5: taco or like more than talkers.

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Speaker 1: Oh my gosh, I like actually that, yes, sicle.

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Speaker 4: I've never had Italchel.

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Speaker 5: Book, but in a I'm going to make a quick

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Speaker 5: version today, but usually I do a longer version, which

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Speaker 5: is the chilas anchos. And you make a paste and

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Speaker 5: that's kind of your base, and you cook chotso in

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Speaker 5: the bottom of the fid oh God, and then you

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Speaker 5: throw your fideo in and then you put that paste

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Speaker 5: on and broth and that's what makes this fidale sickle

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Speaker 5: like chriso e and flavoring that so that's taste. You

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Speaker 5: save a little bit of it and you dipped your

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Speaker 5: tortillas in it. You put it on the comas it was,

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Speaker 5: and you fill it with fideo and you sear it

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Speaker 5: that wet tortilla with the ancho paste and it's a crunch.

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Speaker 1: Then it was crunch. You haven't had the.

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Speaker 4: Off No, but I'm done right now.

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Speaker 2: That sounds and.

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Speaker 1: If I can make it, I for sure have ancho chila.

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Speaker 4: So wait, do you use flour corn?

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Speaker 1: Oh?

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Speaker 4: My god, that sounds so did you make that up?

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Speaker 5: It's a thing in Mexico, Mexico City, My husband god,

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Speaker 5: because I like, yeah, yeah, I love.

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Speaker 1: I'm not a fan of.

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Speaker 5: For their cycle because usually it's sick, it's too dry.

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Speaker 5: I'm like, well, we have one pasta dish by the way.

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Speaker 4: Well we have fetoes and we also have the pasta

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Speaker 4: with poblano sauce.

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Speaker 1: Nope, never heard of that. What what pasta? That sounds

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Speaker 1: like a Mexican pesto? Never had this in my life?

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Speaker 1: Are you serious to make?

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Speaker 4: Yeah? It's rough fast Okay, it's basically the rough fast

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Speaker 4: and then you put it on spaghetti with cheese.

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Speaker 1: What, well, then that's not Mexican pasta. That's pasta pasta, No,

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Speaker 1: but it's.

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Speaker 4: But it has Mexican ingredients, native ingredients on top of spaghetti.

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Speaker 1: I've never had that. I can't believe you've never had that.

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Speaker 4: I can't belie heard, never heard of it.

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Speaker 1: Oh my god, this is a good episode. Oh my god.

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Speaker 5: Today's episode is about pasta and the history of it

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Speaker 5: and where it started and how it's evolved in many cuisines.

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Speaker 4: And because we grew up in the States, yeah, straddling

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Speaker 4: this hyphen right, Mexico US. I grew up literally on

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Speaker 4: the border, literally on the border, but eating fides as

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Speaker 4: much as I was eating macaroni and cheese.

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Speaker 1: Yeah, me too, me too.

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Speaker 4: They are the ultimate both are the ultimate comfort foods.

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Speaker 5: But you know what I find, Latin America isn't big

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Speaker 5: on pasta, So how are we having our episode on

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Speaker 5: Latin American pasta?

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Speaker 4: So look at it, We're talking about fidel It's pasta.

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Speaker 1: That's the only one I know.

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Speaker 4: But I mean, you're a weird way, it's no, but

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Speaker 4: it's so interesting. Yes, Latin America is not big on pastas,

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Speaker 4: but these are our favorite comfort that they're among our

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Speaker 4: favorite comfort fruits.

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Speaker 1: Yeah.

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Speaker 4: So wait, so how did pasta end up in Latin America?

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Speaker 1: Well, I am the answer. I'm so happy you asked.

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Speaker 4: Thanks for asking. I love a good bosta. So basically,

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Speaker 4: fivale is Italian vermicelli. Italy has so many different pasta shapes.

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Speaker 4: Vermatilli is one of them, and it literally means little worms.

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Speaker 4: Oh yea, so it makes things like little tiny worms.

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Speaker 4: So noodles made their way to Spain with the Moors

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Speaker 4: in the eighth century. And then we start seeing recipes

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Speaker 4: for fivale, which comes from an an Arabic you know

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Speaker 4: word fidus.

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Speaker 1: Which they still have in Catala. Yes, yes, I mean

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Speaker 1: we had some. We did. Where did we have that

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Speaker 1: in Barcelona? We did? We did. It's as popular as bayaya.

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Speaker 5: Yes, well, they call it rice or fidel fiedu, so

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Speaker 5: you can have rice or fidel, but rice is aya.

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Speaker 1: They don't really call it baieya. Sometimes they just go

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Speaker 1: do you want rights that rules you out?

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Speaker 4: Or fet so interested in Arabic comes from the Arabic feedum.

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Speaker 4: They still call it this. Yes, and the first recipe,

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Speaker 4: all the surviving recipes got that little said Soviet thirteen

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Speaker 4: twenty four got the land has a recipe for fire

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Speaker 4: and it was cooked, so it was sauti. Yes, that's

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Speaker 4: what I do that, But they don't do that really

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Speaker 4: in Italy.

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Speaker 5: You don't saute the pasta, and why would you salte

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Speaker 5: the rawal pasta?

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Speaker 4: But that's what we do.

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Speaker 1: That's what we do. That's what I do.

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Speaker 4: That's what that is weird and now it's asting.

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Speaker 1: And that's just how it just developed.

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Speaker 4: And that was something that came from the more so

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Speaker 4: it's a more of a Middle Eastern way of sataging

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Speaker 4: the pasta and olive oil and then cooking it in

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Speaker 4: broth in a casuela. And this is sort of starting

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Speaker 4: the pasta we first see in Arabic.

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Speaker 6: Cookbooks, right so, and then how did you get to

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Speaker 6: Mexico with the con with the conquest they brought over

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Speaker 6: and it didn't well. When the pasta with a fee

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Speaker 6: made its way to Mexico, it met the native ingredients

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Speaker 6: of Chilean like you use your chilant and all of this,

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Speaker 6: but it wasn't embraced right away.

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Speaker 4: It didn't really become part of an important part of

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Speaker 4: the diet or a popular part of the diet until

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Speaker 4: we really flourished in the Americas, but it made its

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Speaker 4: way in the sixteenth century, and so it's so interesting

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Speaker 4: in some of the earliest Mexican cookbooks, which were unt

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Speaker 4: published until the nineteenth century. One of the earliest Mexican

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Speaker 4: cookbooks novis mo At de Cosina, which means the New

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Speaker 4: Ord of Cooking. In eighteen thirty one, they the very

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Speaker 4: first recipe is a fevale recipe and it's basically it's

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Speaker 4: fevale with Flemish cheese and it's just so bad. It's

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Speaker 4: a soup with garlic, clove, cuman, Chilian chaw and cheese.

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Speaker 1: Okay, that's the one.

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Speaker 4: That's the one.

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Speaker 1: Do you puk kuemen in yours?

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Speaker 2: Yes?

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Speaker 1: You do. Yes, I don't think you have it.

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Speaker 4: I don't put admit it in my rice as well.

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Speaker 1: Yeah I know, I remember say it's almost the same.

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Speaker 4: Oh well, yeah, it makes sense because they're you sort

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Speaker 4: of interchangeably.

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Speaker 1: Yeah, but this one doesn't have tomato sauce.

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Speaker 4: This one doesn't have tomato sauce. I brought this this cookbook.

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Speaker 4: I have a bunch of cookbooks that belong to my grandmother.

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Speaker 4: I have no idea what this is what it is.

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Speaker 4: It has no'll cover the first here's a sop mccarns

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Speaker 4: cof the blanco with white beans and macaroni. I've never

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Speaker 4: made this before. But then so so yeah, so that's

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Speaker 4: really interesting that that's there. And then this one. You're

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Speaker 4: gonna love this one.

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Speaker 1: Look at that.

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Speaker 4: So it is that beautiful, blah blah, it's gorgeous. This

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Speaker 4: is the eighth edition. I got to say she signed it. No,

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Speaker 4: I don't know. So whoever owned this in nineteen twenty seven,

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Speaker 4: forse my.

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Speaker 5: Aunt would do that, would sign her books. This book

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Speaker 5: belongs to Do you do that, Elsa? No, I have

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Speaker 5: too many. No I asked you to do that.

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Speaker 4: This is the eighth edition, nineteen thirty.

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Speaker 1: Oh.

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Speaker 4: Here are the soapas ravioli soapai leche, which is interesting.

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Speaker 1: Yeah.

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Speaker 4: And then here we have our schobita fide and what

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Speaker 4: I think is really interesting. Here it's a Manuel de

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Speaker 4: Cosina Espanola Francesa in Gles Michicana, so Spanish, French, English

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Speaker 4: and Mexican cuisine. But we have a lot of this

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Speaker 4: sort of Italian you know, influence. So they added we

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Speaker 4: added the Gilist. Yeah. In long story short, we added

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Speaker 4: the gi list, of course we did. And then the

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Speaker 4: Chinese arrived in Mexico and Peru and Brazil in the

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Speaker 4: eighteen hundreds to work in you know, buildings, and then

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Speaker 4: they brought their noodle dishes and introduced soy sauce. And

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Speaker 4: there's this technique of boiling the pasta before adding it

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Speaker 4: to a walk and cooking it called sala, and they

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Speaker 4: use that do that a lot in South America. I

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Speaker 4: don't know if I've seen that in Mexico, but in

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Speaker 4: Peru there are fastas with soy sauce and sesame oil

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Speaker 4: done in this way.

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Speaker 5: No, but that sounds like Asian cookie.

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Speaker 1: Yeah. But here.

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Speaker 5: When we come back, we're going to be cooking little worms.

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Speaker 5: That's the shape we're going to be cooking, which is vermicelli.

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Speaker 4: You, we're going to be making some little worms.

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Speaker 7: I'm gonna make you my fideale sick well but my

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Speaker 7: fideo sickle wish, and I'm going to sidebar make some

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Speaker 7: tacos for you and you can try them. So I'm

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Speaker 7: going to start with I have beef toty so, but

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Speaker 7: you can start with pork toti so.

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Speaker 2: But I just kind of brown it. And that's that

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Speaker 2: ben and that's gonna be my oil bait for the video.

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Speaker 1: Okay, so it's just.

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Speaker 2: A dry sat bend. Yeah, okay, so.

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Speaker 8: This is I'm making the fancy fancy for I'm not

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Speaker 8: making the tomato sauce really to work, I'll say for

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Speaker 8: thee O in ten minutes, people, I'm going to be

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Speaker 8: because it's not wonder if.

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Speaker 2: It wants to just more and more all all right,

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Speaker 2: So that's gonna cook down, and we're going to make

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Speaker 2: our cart.

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Speaker 7: Chili salt so cut up four boiling some Ancho Chile

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Speaker 7: and Wahio Chile, and I'm saving some.

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Speaker 1: I'm talking about a cup of water from the chilia.

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Speaker 5: I'm gonna use that when I did my tortilla.

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Speaker 2: So you're just rehydrating them, boiling them.

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Speaker 5: Yeah, okay, I want them to be really really soft.

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Speaker 2: What's in there?

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Speaker 7: I just took a little bit of our toty so

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Speaker 7: here because we're gonna put a little bit of everything

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Speaker 7: in here to dip.

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Speaker 1: Our tortilla in, and then we should we put the

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Speaker 1: video in it.

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Speaker 2: Oh my gosh, it smells so good.

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Speaker 8: The smell to imprecate, yes, just to.

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Speaker 2: Silva cakes there. Talk about comfort food.

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Speaker 1: How good as a smell.

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Speaker 2: I'm just gonna turn that off.

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Speaker 7: So remember we talked about the Arabic sautaging of pasta.

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Speaker 2: That's what you're doing.

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Speaker 7: I'm doing it in the tot so grief, oh and esus.

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Speaker 2: So what are you looking for here with that? With browning? Okay,

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Speaker 2: oh my god, this smell is so Look at this.

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Speaker 2: I mean, oh, you can eat thee just like this.

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Speaker 2: God looks so much.

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Speaker 1: God that you want.

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Speaker 5: Those pork, I mean this is beef if you want

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Speaker 5: those chumps four in the I'm.

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Speaker 2: Taking a video.

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Speaker 7: Okay, sound you want it to heat?

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Speaker 5: You want this to like really, and this is where

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Speaker 5: you would put in human.

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Speaker 2: Garment powder. I mean smell that. It's pretty fragrant.

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Speaker 1: Oh my gosh, yeah it is.

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Speaker 4: So this is a little bit liquid, So you want

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Speaker 4: to you want to sorb all of the liquid.

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Speaker 1: No, you're gonna to water. Oh iced chicken bee? Okay,

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Speaker 1: I mean this, I'm so excited.

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Speaker 2: So now I'm gonna add some water.

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Speaker 5: So then we're gonna take I saved.

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Speaker 2: A little bit of of the chready sound of the Chilkay,

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Speaker 2: let's add that all of it.

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Speaker 9: Yeah, we were a little bit of big so that's okay,

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Speaker 9: a little bit of our sauce and I'm gonna add

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Speaker 9: a little bit of this chili water, just a little

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Speaker 9: that I saved, and we're just gonna let that.

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Speaker 10: Have a little mix because it's just a cold or

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Speaker 10: tortillas and it's just gonna give it the screen beautiful

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Speaker 10: red red and taste and Chris, oh yeah.

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Speaker 4: So then we're gonna run through that and then stuffs it,

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Speaker 4: stuff it and folded.

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Speaker 2: Okay, oh my god, I know.

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Speaker 1: Do you have my sound?

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Speaker 2: Yes?

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Speaker 10: I do.

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Speaker 1: I'm gonna just turn it down.

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Speaker 2: So what are you looking for? Because Vermonelli cooks really

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Speaker 2: fa yeah.

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Speaker 5: And so if it's like hard and it's already running out.

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Speaker 2: Of water, then I'm like, let me a little bit more.

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Speaker 1: I see, let me.

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Speaker 2: How is it delicious? Let me just taste the water

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Speaker 2: and in my.

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Speaker 1: Yes, I do that outside of the tortilla.

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Speaker 5: So yeah, he puts it cheesier there.

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Speaker 2: You put it there and then you fold it and

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Speaker 2: it's crispy. I'm gonna try to do one and that's

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Speaker 2: how dark.

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Speaker 5: The other thing I like about this chili based video

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Speaker 5: is the color.

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Speaker 2: It is my fidel, So this is usually how I

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Speaker 2: eat it. So it's not sickle. No, it's not sick.

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Speaker 4: It's a little Soupy's amazing.

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Speaker 2: Wait, so this is the consistency.

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Speaker 4: So it's slightly loose, not soupy, just a little bit

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Speaker 4: at So.

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Speaker 2: Look at what I'm doing with Oh my god, right,

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Speaker 2: let me take a picture.

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Speaker 5: Toilla in our.

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Speaker 4: Chili. I call it plasta water chili water, chili water

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Speaker 4: like the water that you used to to rehydrate that.

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Speaker 1: She put it on your for mine. Oh my gosh.

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Speaker 4: This is Mexico and it's called crust, which is one

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Speaker 4: of the most beautiful things in the world.

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Speaker 2: Oh my god, oh man, my god, is incredible. And

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Speaker 2: then I think this is my new favorite food. And

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Speaker 2: I'm talented with God. I'm telling you for they don't

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Speaker 2: gockle Jesus Christ.

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Speaker 1: Second time.

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Speaker 2: That is a chubby one again, Oh my god.

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Speaker 1: Weed.

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Speaker 2: So the ghost that you just it's just patience.

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Speaker 4: You just need to get it really really really birth

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Speaker 4: really burnt, before.

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Speaker 2: You flip it, before you scoop it up. You just

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Speaker 2: want yeah, you form a therphi. Yeah wow.

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Speaker 5: A lot of people think pasta was invented in Europe,

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Speaker 5: specifically Italy. Uh huh, but it was long before, long before,

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Speaker 5: long before that in Asia, were they the first or

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Speaker 5: it's still debated.

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Speaker 4: It's one of those things because when we think of pasta, right, noodles,

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Speaker 4: it's flour and water, sometimes egg, right, but basically flower

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Speaker 4: and water. So people have there's this possibility that people

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Speaker 4: have been making pasta since the birth of agriculture. And

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Speaker 4: it's also because it's those basic ingredients. It's not something luxurious,

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Speaker 4: it's not something all classes could have it.

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Speaker 5: Yeah, so it's not really recorded, but you know, it's

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Speaker 5: not a specialty, it's.

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Speaker 4: Not exactly but Asia has definitely China specifically have been

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Speaker 4: making pasta for you know, the oldest documented noodle culture

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Speaker 4: in China dates to about two hundred BC, right, so,

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Speaker 4: and you know that's documented, so we don't really know

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Speaker 4: who who did it first. There's this long standing myth

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Speaker 4: that pasta was introduced to Italy by Marco Polo, but no,

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Speaker 4: you know, in the thirteenth century, but people had been

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Speaker 4: making some sort of pasta in your e there's it

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Speaker 4: well before.

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Speaker 5: There's an argument of Christopher Columbus brought it or Marco Polo, right,

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Speaker 5: but neither of them brought it neither.

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Speaker 2: Yeah, it was there yeah, so because you know, like when.

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Speaker 5: We talk about French fries and you go, oh, they're

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Speaker 5: actually from Belgium. But the first people to fry potatoes

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Speaker 5: was the Spanish because of the all world. They would

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Speaker 5: fry potatoes round, they would fire them around, and so

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Speaker 5: boiling pasta was like that was different.

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Speaker 4: The ancient Greeks had a flacto that they would cut

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Speaker 4: into strips called laganon, which is, you know, percursor of lasagna.

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Speaker 4: But then they would cook it on stones. They weren't

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Speaker 4: boiling it in water, so we don't really know when

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Speaker 4: they were boiling it in water, but there was this

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Speaker 4: the Food Story. In Charles Perry, he mentioned that the

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Speaker 4: first Western reference to boiling pasta is mentioned in the

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Speaker 4: fifth century Talmud, which is a Jewish religious Jewish text,

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Speaker 4: so that is sort of interesting. So again it's just

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Speaker 4: we see and we don't really know until people are

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Speaker 4: actually recording this, you know, that's when we really have

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Speaker 4: when we can really trace it.

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Speaker 6: So who did it first and when was it done?

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Speaker 6: For so exactly exactly And in the Middle Ages that's

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Speaker 6: where they commercialized making pasta, but it was controlled by

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Speaker 6: guilds and prices were fixed by law, but the largest

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Speaker 6: producers were Sicily Sardinia and exactly.

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Speaker 4: Interesting, yeah, yeah, exactly, And there was in there's this

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Speaker 4: first printed references tom get on you, which was sort

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Speaker 4: of a generic term for pasta from the estate of

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Speaker 4: a man named Bonzio bason Bone.

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Speaker 1: My husband's ancestors made the macaroni.

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Speaker 4: In his will of the year twelve seventy nine, he

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Speaker 4: left a basketful of macaroni.

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Speaker 5: Interesting, right, well, And it's so funny because macaroni is

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Speaker 5: such a it seems like a hard shape to make today.

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Speaker 5: Imagine and then imagine in twelve seventy nine, how are

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Speaker 5: they making that shape? That There's so many different pasta shapes,

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Speaker 5: and the Italians take them very seriously. They do about

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Speaker 5: what sauce should go with, what exact shape exactly, how

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Speaker 5: a bolonaise would never go in this one because it

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Speaker 5: doesn't catch the meat.

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Speaker 1: And I recently discovered this, I know.

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Speaker 4: I love that they take it very seriously. And when

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Speaker 4: he talks about a basketful of macartni, we don't know.

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Speaker 4: It was sort of a generic term for pasta. When

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Speaker 4: I think of mac or any think of their little elbow. Yeah,

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Speaker 4: you know, back then you know, oh maybe not. It

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Speaker 4: may have been something else. It may have been something else.

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Speaker 1: Don't go anywhere. Hungry for history will be right back

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Speaker 1: after the break.

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Speaker 4: So I just wanted to point out that this book,

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Speaker 4: which is really really interesting, mister Martine, he was Italy's

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Speaker 4: first celebrity chef, and he gives two recipes, one recipe

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Speaker 4: for macaroni, which is basically like an early macaroni and

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Speaker 4: cheese And what year was of fourteen sixty five?

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Speaker 1: Wow? Yeah?

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Speaker 5: Did you know that Hispanics in the United States are

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Speaker 5: the biggest consumers of craft cheese, shredded cheese, block cheese,

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Speaker 5: cheese slices. I didn't know because our our cuisine has

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Speaker 5: so much cheese. But really mac and cheese reigns supreme

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Speaker 5: in the United States. That's the comfort food. And I

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Speaker 5: want to know how that Italian inspired dish became the

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Speaker 5: most popular dish so symbolic of the United States.

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Speaker 1: I know, it's so.

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Speaker 4: Interesting, right because it's it's cheese and bosta like it's

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Speaker 4: it's sort of the American dish. And this has a

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Speaker 4: much more documented history than feedale.

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Speaker 1: Macaroni and cheese des How did it begin? Well?

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Speaker 4: Again, like met where so we the first evidence or

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Speaker 4: the first written evidence for this cheese is there's the

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Speaker 4: form of curry from thirteen ninety and I have it

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Speaker 4: at home, but I can find a form of curry,

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Speaker 4: the firm of curry, which but curry it doesn't mean

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Speaker 4: like the curry sauce.

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Speaker 1: It was.

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Speaker 4: It was like an old English word meaning cooking. So

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Speaker 4: the way of cooking, the way of cooking, and this

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Speaker 4: was recipes used in the royal kitchen of Richard the

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Speaker 4: Second and he has a recipe called macrose, right, so

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Speaker 4: we know, Okay, in.

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Speaker 5: Thirteen ninety there was a cousin of the recipe in England,

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Speaker 5: in England, in England, and then it made its way

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Speaker 5: to France eventually.

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Speaker 4: And so we start seeing it in colonial American cookbooks.

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Speaker 4: But the earliest cookbooks published in the US were actually

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Speaker 4: British cookbooks that were published in the US, not fully

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Speaker 4: American cookbooks.

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Speaker 1: Right.

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Speaker 5: But the fact that it started in England, we think,

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Speaker 5: and then it made its way to France. That makes

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Speaker 5: sense about Thomas Jefferson, Yes, because that's where he was

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Speaker 5: serving as Minister of France. Okay, now this is all

400
00:21:22,720 --> 00:21:25,480
Speaker 5: because he also brought wine. I mean he brought wine back. Well,

401
00:21:25,600 --> 00:21:30,080
Speaker 5: he brought some really good stuff back. And he tasted

402
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Speaker 5: the French mac and cheese with gruyer, which I love. Brewer,

403
00:21:34,800 --> 00:21:38,159
Speaker 5: do you have fondu? I have bond I must say

404
00:21:38,160 --> 00:21:41,080
Speaker 5: I'm not grierere. I speak French. I should know this.

405
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Speaker 5: I make my mac and cheese with brie. I make

406
00:21:44,440 --> 00:21:46,280
Speaker 5: mine with many. I mean, yeah, me too, but it

407
00:21:46,359 --> 00:21:49,800
Speaker 5: makes four different cheeses. But but Thomas Jefferson, he loved

408
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Speaker 5: it so much. He imported the pasta making equipment from

409
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Speaker 5: Italy and ordered pasta from Europe all the time. And

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Speaker 5: he had an enslaved chef, Tim James Hemming, and he

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Speaker 5: had him learn how to make the mac and cheese

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Speaker 5: in Paris and he would serve serve it at presidential dinners.

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Speaker 1: Interesting, that is crazy.

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Speaker 4: It's so interesting because he was living in Paris in

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Speaker 4: the years right before the French Revolution, and even though

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Speaker 4: he would have been familiar with mac and cheese back

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Speaker 4: at home in colonial Virginia, he really took to the

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Speaker 4: French mac and cheese right with these amazing, you know cheeses.

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Speaker 4: And I love the idea of serving as it would

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Speaker 4: have been a European dish.

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Speaker 1: Yeah, that's so crazy. I know it was. I've never

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Speaker 1: eaten it in Europe, have you?

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Speaker 4: No?

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Speaker 1: Never, especially England. I haven't had it in England.

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Speaker 2: No, neither have I.

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Speaker 1: And not France, neither of I.

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Speaker 4: No, not at all.

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Speaker 1: That's so weird.

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Speaker 4: It's like, well, but you think of you know, pasta

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Speaker 4: with cheese, got your Pepe, the Italian you know, just

431
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Speaker 4: has it. But it's different, it's not this. It's completely

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Speaker 4: completely Now.

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Speaker 5: I understand the French connection because this recipe was one

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Speaker 5: of the few recipes written by him, by Thomas Jefferson

435
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Speaker 5: and the first pasta makers and manufacturers in the US.

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Speaker 5: Why were French chefs fleeing the French Revolution, and so

437
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Speaker 5: that makes sense that we we would have come from

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Speaker 5: Thomas Jefferson could use his ties to France.

439
00:23:21,680 --> 00:23:25,399
Speaker 4: Yes, yes, And so Kraft came out with the Blue box,

440
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Speaker 4: with the famous blue box in nineteen thirty six during

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Speaker 4: the Great Depression, and because a single box could feed

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Speaker 4: a family of four for twenty cents wah, and then

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00:23:34,320 --> 00:23:37,199
Speaker 4: during World War Two it was a convenient and a

444
00:23:37,440 --> 00:23:42,200
Speaker 4: neat meal substitute that was worth one ration point.

445
00:23:42,600 --> 00:23:47,000
Speaker 1: Well when they were rationing, Yeah, what's in it now?

446
00:23:47,240 --> 00:23:48,120
Speaker 1: It's not even.

447
00:23:48,080 --> 00:23:50,320
Speaker 4: It's a yellone number thirty five.

448
00:23:50,400 --> 00:23:51,280
Speaker 2: I mean, I don't know.

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00:23:51,560 --> 00:23:53,800
Speaker 1: Yeah, I wonder what it was. I wonder what it

450
00:23:53,880 --> 00:23:55,960
Speaker 1: was here. Would you think it was.

451
00:23:55,920 --> 00:23:58,439
Speaker 4: Powdered It was a powdered Wow, yeah, it would have

452
00:23:58,440 --> 00:23:59,440
Speaker 4: been powdered cheese as well.

453
00:23:59,440 --> 00:24:00,280
Speaker 2: But I don't know what.

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00:24:01,560 --> 00:24:03,760
Speaker 4: Yeah, I don't know what it was. But this is

455
00:24:03,800 --> 00:24:05,360
Speaker 4: the mac and cheese that I.

456
00:24:05,080 --> 00:24:05,680
Speaker 1: Grew up with.

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00:24:10,359 --> 00:24:13,840
Speaker 5: I am so happy we fully explored wherefore they came from,

458
00:24:13,880 --> 00:24:18,440
Speaker 5: because it is my favorite Mexican dish, not pasta dish,

459
00:24:18,480 --> 00:24:20,000
Speaker 5: my favorite Mexican dish.

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00:24:20,720 --> 00:24:21,720
Speaker 4: Those are big words.

461
00:24:23,040 --> 00:24:26,080
Speaker 1: They might be they might be fighting words.

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00:24:27,160 --> 00:24:28,720
Speaker 2: Thanks for listening, everybody.

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00:24:28,960 --> 00:24:29,439
Speaker 1: Thank you.

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Speaker 5: Hungry for History is a hyphen a media production in

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00:24:35,520 --> 00:24:38,520
Speaker 5: partnership with Iheart's Michael Pura podcast network.

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00:24:38,640 --> 00:24:41,480
Speaker 4: For more of your favorite shows, visit the iHeartRadio app,

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00:24:41,640 --> 00:24:50,840
Speaker 4: Apple Podcasts, or wherever you get your podcasts