1 00:00:01,000 --> 00:00:04,280 Speaker 1: The Malis are over ten thousand years old and played 2 00:00:04,280 --> 00:00:08,280 Speaker 1: an important role in ancient meso American rituals and festivals, 3 00:00:08,560 --> 00:00:11,200 Speaker 1: and my ease, the main component of the dish, is 4 00:00:11,240 --> 00:00:14,920 Speaker 1: one of Mexico's greatest gifts to the world. Today's episode 5 00:00:15,000 --> 00:00:20,000 Speaker 1: is all about that. My name. My name is Eva 6 00:00:20,040 --> 00:00:25,920 Speaker 1: Longoria and I am and welcome to Hungry for History, 7 00:00:26,600 --> 00:00:29,520 Speaker 1: a podcast that explores our past and present through food. 8 00:00:29,840 --> 00:00:32,120 Speaker 1: On every episode, we'll talk about the history of some 9 00:00:32,200 --> 00:00:35,960 Speaker 1: of our favorite dishes, ingredients, and beverages. So make yourself 10 00:00:36,000 --> 00:00:41,479 Speaker 1: at home, eh, I'm from Texas. I was like Tomales 11 00:00:41,560 --> 00:00:43,240 Speaker 1: or from Texas. I knew they were Mexican, but there's 12 00:00:43,280 --> 00:00:47,720 Speaker 1: so many different versions, different kinds throughout meso America. There 13 00:00:47,760 --> 00:00:51,000 Speaker 1: are tons of different types, different names or different regions, 14 00:00:51,040 --> 00:00:53,960 Speaker 1: but they've been around for our Actually, the earliest visual 15 00:00:54,000 --> 00:00:57,280 Speaker 1: reference for the males appears in ofresco from Guatemala dating 16 00:00:57,280 --> 00:01:02,120 Speaker 1: around fIF BC, and you even have images of women 17 00:01:02,520 --> 00:01:06,080 Speaker 1: vendors selling them list so in these are pure frescoes 18 00:01:06,200 --> 00:01:08,560 Speaker 1: thousands of years ago. And there are a lot of 19 00:01:08,720 --> 00:01:12,440 Speaker 1: Mayan vessels that are used for drinking hot chocolate that 20 00:01:12,560 --> 00:01:19,240 Speaker 1: have depictions of on the actual they're like little ovals 21 00:01:19,720 --> 00:01:22,720 Speaker 1: with like red stuff on top, so it's probably red sauce. 22 00:01:23,120 --> 00:01:26,640 Speaker 1: So they've been around forever. And we see a lot 23 00:01:26,680 --> 00:01:31,520 Speaker 1: of references to Theamalies in different codexes, like post colonial codexes, 24 00:01:31,959 --> 00:01:34,399 Speaker 1: and one of them is called the Florentine Kodex. That's 25 00:01:34,680 --> 00:01:37,679 Speaker 1: twelve books and talk about the different aspects of you know, 26 00:01:37,880 --> 00:01:41,240 Speaker 1: life in Mexico at the time of the conquest. And 27 00:01:41,280 --> 00:01:44,920 Speaker 1: they have a whole section talking about them list, which 28 00:01:45,000 --> 00:01:48,000 Speaker 1: is so interesting. And this is a book compiled between 29 00:01:48,000 --> 00:01:52,559 Speaker 1: fifteen seventy seven and fifteen eighty seven, and chapter nineteen 30 00:01:52,680 --> 00:01:56,360 Speaker 1: of book ten they talk about different themalists. So they 31 00:01:56,400 --> 00:02:00,280 Speaker 1: talk about fish them lists, fishes I don't think I've 32 00:02:00,320 --> 00:02:04,800 Speaker 1: ever had for some never had fish with grains of maize, 33 00:02:05,080 --> 00:02:11,080 Speaker 1: frog them list, okay, salamander list Okay, rabbit the list, 34 00:02:11,160 --> 00:02:15,200 Speaker 1: go for them list. And he talks about tasty, like 35 00:02:15,440 --> 00:02:19,280 Speaker 1: very tasty, tam list. When they talk about the vendors 36 00:02:19,560 --> 00:02:22,720 Speaker 1: selling them, my list softened in lime, and I want 37 00:02:22,720 --> 00:02:25,240 Speaker 1: to talk about the lime this next samalization process in 38 00:02:25,240 --> 00:02:28,760 Speaker 1: a minute. Fruit the list being the list we pointed 39 00:02:28,800 --> 00:02:33,200 Speaker 1: them white them lis rolled shaped the list so even 40 00:02:33,240 --> 00:02:37,240 Speaker 1: them list with the fruit, turkey, egg, honey, you know, 41 00:02:37,400 --> 00:02:40,160 Speaker 1: every They just put everything in the mace. They just 42 00:02:40,160 --> 00:02:42,639 Speaker 1: put everything in there. Yeah, but most of them. I 43 00:02:42,680 --> 00:02:45,080 Speaker 1: mean there's some meats like the rabbit and the salamander 44 00:02:45,080 --> 00:02:47,600 Speaker 1: and all of this, but a lot of vegetables and 45 00:02:47,680 --> 00:02:50,560 Speaker 1: also no lard where which we put in massa. If 46 00:02:50,560 --> 00:02:53,400 Speaker 1: you don't put the lard in the massa today, it 47 00:02:53,520 --> 00:02:57,480 Speaker 1: just doesn't seal, doesn't cook and bake, right, I'm wondering 48 00:02:57,520 --> 00:03:01,320 Speaker 1: if they had more texture than well, there weren't fluffy 49 00:03:01,360 --> 00:03:05,840 Speaker 1: because the lard is what makes it really fluffy. So 50 00:03:05,880 --> 00:03:10,160 Speaker 1: the originals were probably quite dense, super dense because they 51 00:03:10,200 --> 00:03:13,720 Speaker 1: didn't really have that. Yeah, So I don't know they were. 52 00:03:13,760 --> 00:03:16,840 Speaker 1: They probably very varied. A lot of codex is where 53 00:03:17,080 --> 00:03:21,359 Speaker 1: you see the maale is depicted in festivals and rituals, 54 00:03:21,880 --> 00:03:24,639 Speaker 1: birth of a child, and there's you know, some codexes 55 00:03:24,720 --> 00:03:27,200 Speaker 1: that you know show the themala being given as a 56 00:03:27,240 --> 00:03:31,800 Speaker 1: gift and then also being depicted for hunting and traveling 57 00:03:31,880 --> 00:03:36,280 Speaker 1: large distances. You know, if these were nomadic tribes. You know, 58 00:03:36,320 --> 00:03:40,080 Speaker 1: Aztec and mind civilizations were pretty settled, but all Mec 59 00:03:40,120 --> 00:03:42,800 Speaker 1: and Toltec and all all of the other tribes before 60 00:03:42,800 --> 00:03:45,240 Speaker 1: if they're ten tho years old. This tradition has been 61 00:03:45,280 --> 00:03:54,320 Speaker 1: passed along through many many civilizations. Our themal is related 62 00:03:54,360 --> 00:03:59,240 Speaker 1: to the religious systems well, the whole idea of just 63 00:03:59,360 --> 00:04:03,480 Speaker 1: corn corns because it was sacred, because it was sacred. 64 00:04:03,800 --> 00:04:06,960 Speaker 1: And actually even going back to the corn that we 65 00:04:07,040 --> 00:04:10,200 Speaker 1: have today though seen that which is the the original 66 00:04:10,280 --> 00:04:15,800 Speaker 1: corn that's been around forever for like thousand years, the 67 00:04:15,800 --> 00:04:18,640 Speaker 1: original corn looked very different than our corn today. So 68 00:04:18,760 --> 00:04:22,000 Speaker 1: it was kind of a bushy plant that had maybe 69 00:04:22,120 --> 00:04:26,359 Speaker 1: six cornels. So it really had to be bred to 70 00:04:26,520 --> 00:04:29,520 Speaker 1: be able to get to what we have today. Actually, 71 00:04:29,560 --> 00:04:31,599 Speaker 1: the corn that we have today is only like six 72 00:04:31,640 --> 00:04:35,680 Speaker 1: thousand years old, but it's something that requires the from 73 00:04:35,680 --> 00:04:39,719 Speaker 1: the beginning. It can't really be pelivated, cultivated by cultivated 74 00:04:39,720 --> 00:04:43,120 Speaker 1: by humans, right and also even you know, growing the 75 00:04:43,240 --> 00:04:47,400 Speaker 1: corn in the meat bus together with beans, together with squash. 76 00:04:47,920 --> 00:04:52,400 Speaker 1: So it's part of this very sophisticated agricultural system and 77 00:04:52,640 --> 00:04:57,560 Speaker 1: it's the reason why these ancient civilizations thrived for so 78 00:04:57,600 --> 00:05:01,680 Speaker 1: many years because they had this particular cop It's not 79 00:05:01,800 --> 00:05:05,599 Speaker 1: just the plant itself. It needed to undergo, you know, 80 00:05:05,680 --> 00:05:08,240 Speaker 1: to get from the corn to the Massif that is 81 00:05:08,279 --> 00:05:12,719 Speaker 1: that the nixt melization process. What is that process? Unail 82 00:05:12,760 --> 00:05:14,760 Speaker 1: it does We've talked about this in the corn episode, 83 00:05:14,800 --> 00:05:18,680 Speaker 1: but like, not everybody does it. Not everybody does it. 84 00:05:18,880 --> 00:05:23,680 Speaker 1: But the true corn, the really good massa undergoes this process. 85 00:05:23,800 --> 00:05:26,840 Speaker 1: And yeah, we talked about it during the You soak it, right, 86 00:05:26,880 --> 00:05:29,320 Speaker 1: you soak the corn and something. You soak the corn 87 00:05:29,400 --> 00:05:33,400 Speaker 1: kernels in this calcium hydroxide, which is called cal or lime, 88 00:05:33,680 --> 00:05:35,560 Speaker 1: but not like the not like the line that you 89 00:05:35,560 --> 00:05:39,400 Speaker 1: put in Margarita. It's like this, this calcium wary drog side, 90 00:05:39,760 --> 00:05:43,600 Speaker 1: which in and of itself can be toxic, but when 91 00:05:43,640 --> 00:05:46,560 Speaker 1: you add it in small quantities, like you add this 92 00:05:46,680 --> 00:05:49,440 Speaker 1: to corn, it's life giving and it removes the skin 93 00:05:49,800 --> 00:05:52,320 Speaker 1: of the grain. It softens the skin, so it makes 94 00:05:52,320 --> 00:05:55,520 Speaker 1: the grinding easier, and it makes the grinding easier. And 95 00:05:55,720 --> 00:05:58,760 Speaker 1: it's what smells like if you open up a bag 96 00:05:58,800 --> 00:06:00,839 Speaker 1: of massa. If it smells a little bit of sidic, 97 00:06:01,320 --> 00:06:03,440 Speaker 1: it's not really what you want. But if it smells 98 00:06:03,480 --> 00:06:06,800 Speaker 1: like corn, it is this life giving you know, an 99 00:06:06,839 --> 00:06:11,240 Speaker 1: ex simelization process that brings out all of the necessary nutrients. 100 00:06:11,240 --> 00:06:15,239 Speaker 1: So this nextim cooin is the reason why these civilizations 101 00:06:15,320 --> 00:06:19,320 Speaker 1: thrived for so many years. And even at the time 102 00:06:19,320 --> 00:06:25,800 Speaker 1: of the conquest, which is fland, modern day Mexico City 103 00:06:26,080 --> 00:06:28,760 Speaker 1: was a thriving city right and there you know, the 104 00:06:28,880 --> 00:06:30,760 Speaker 1: malis were a big part of course of the food, 105 00:06:31,120 --> 00:06:34,279 Speaker 1: but the city was as big as Paris at the time. 106 00:06:34,480 --> 00:06:37,160 Speaker 1: So I I love to think about Oh, people think 107 00:06:37,200 --> 00:06:39,720 Speaker 1: of you know, Paris sort of sophisticated. It was kind 108 00:06:39,760 --> 00:06:43,840 Speaker 1: of the same, you know, but there's sophisticated to the 109 00:06:44,080 --> 00:06:50,280 Speaker 1: agricultural systems, the the waterways, I mean everything and amazing well, 110 00:06:50,279 --> 00:06:53,200 Speaker 1: and so this process is pretty sophisticated. And the fact 111 00:06:53,200 --> 00:06:55,760 Speaker 1: that they were doing this process and that process is 112 00:06:55,800 --> 00:06:59,280 Speaker 1: still done today, that's what's amazing to me. You know 113 00:06:59,360 --> 00:07:01,640 Speaker 1: that some of these things have been around that we 114 00:07:01,640 --> 00:07:05,080 Speaker 1: don't even think about it, right, They've been around corn whatever, 115 00:07:05,240 --> 00:07:09,279 Speaker 1: They've been around for millennia. They're just a part of 116 00:07:08,760 --> 00:07:12,080 Speaker 1: the d n a of of of Mexicans. And also 117 00:07:12,360 --> 00:07:15,720 Speaker 1: of course in South Texas and California is just like everywhere, 118 00:07:15,760 --> 00:07:17,960 Speaker 1: the manage are such an important part of the culture. 119 00:07:18,080 --> 00:07:21,400 Speaker 1: Do you know about the Saca wheels from No. I 120 00:07:21,440 --> 00:07:23,720 Speaker 1: was just I was just looking at this. It's they're 121 00:07:23,920 --> 00:07:28,920 Speaker 1: so interesting sixteen foot the mullet. Yeah, they're humongout us. 122 00:07:28,960 --> 00:07:31,360 Speaker 1: They're wrapped in banana, but you have to eat them 123 00:07:31,360 --> 00:07:34,960 Speaker 1: with a spoon because they're not they're different that you 124 00:07:35,040 --> 00:07:39,200 Speaker 1: cook a sixteen and the giant the giant ovens for 125 00:07:39,320 --> 00:07:43,400 Speaker 1: these sacca wheat. They can feed fifty people and typically 126 00:07:43,440 --> 00:07:47,080 Speaker 1: served oh at weddings, baptism. There's an origin story to 127 00:07:47,120 --> 00:07:50,720 Speaker 1: this zacca wheel. Yeah, this is interesting. So in pre 128 00:07:51,200 --> 00:07:55,320 Speaker 1: Hispanic times, Empertsuma sent one of his men, and this 129 00:07:55,400 --> 00:07:58,520 Speaker 1: guy named m Lean to collect tributes from the area 130 00:07:58,560 --> 00:08:02,280 Speaker 1: of Lawas Takau and gim Clean took advantage of his 131 00:08:02,440 --> 00:08:06,080 Speaker 1: power and abused women along the way and eventually the 132 00:08:06,120 --> 00:08:09,040 Speaker 1: west they goes from this region, they took revenge. They 133 00:08:09,200 --> 00:08:13,880 Speaker 1: captured him, they cooked him with chile, and they put 134 00:08:13,960 --> 00:08:16,480 Speaker 1: him in a pit. You know. They cooked him and 135 00:08:16,880 --> 00:08:20,680 Speaker 1: shredded his flesh and cooked him and put him and 136 00:08:20,680 --> 00:08:23,520 Speaker 1: they put him in at the giant the mal and 137 00:08:23,520 --> 00:08:26,240 Speaker 1: they served it. Tell of the women who had been abused, 138 00:08:26,240 --> 00:08:32,360 Speaker 1: and they shouted, the problem is over. Plunk plank or landfill. 139 00:08:32,880 --> 00:08:37,400 Speaker 1: The problem is over. And this was repeated with rapists 140 00:08:37,400 --> 00:08:39,559 Speaker 1: with prisoners reward. It's like you know what, because this 141 00:08:39,600 --> 00:08:41,679 Speaker 1: is what's gonna happen to you. You're gonna turn into 142 00:08:41,880 --> 00:08:44,720 Speaker 1: the mail. And of course this was, you know, forbidden 143 00:08:50,080 --> 00:08:53,079 Speaker 1: tamalis themselves. I think because they're so labor intensive, they 144 00:08:53,120 --> 00:08:56,040 Speaker 1: have to be for so many people. Today they're made 145 00:08:56,040 --> 00:08:58,840 Speaker 1: with chicken or pork of course, or of a combination, 146 00:08:59,440 --> 00:09:02,280 Speaker 1: but used to be made with like deer, which you 147 00:09:02,440 --> 00:09:05,080 Speaker 1: may have you made it with, dear Dilla, have your 148 00:09:05,080 --> 00:09:07,800 Speaker 1: hat for Della. I have not, and I don't plan to. 149 00:09:08,280 --> 00:09:11,080 Speaker 1: I have had snake meat, though I've never had snake meat. 150 00:09:11,280 --> 00:09:14,800 Speaker 1: Snake meat just tas. Know what we're saying, tastes like chicken, 151 00:09:16,000 --> 00:09:22,240 Speaker 1: tastes like chick. Frog legs, tastes like chicken. After the break, 152 00:09:22,240 --> 00:09:37,959 Speaker 1: we're trying something. List don't go anywhere. Open this bay 153 00:09:38,320 --> 00:09:47,000 Speaker 1: right now. This is this Latina owned small business based 154 00:09:47,080 --> 00:09:52,199 Speaker 1: here in l A called Mecca Meca. Oh my god, 155 00:09:52,200 --> 00:09:54,400 Speaker 1: I can smell it. I can smell it. So this 156 00:09:54,440 --> 00:09:56,640 Speaker 1: is an l A. This is an l A. Yeah, 157 00:09:56,640 --> 00:10:00,640 Speaker 1: this is an l A. And I have to so 158 00:10:03,920 --> 00:10:07,080 Speaker 1: racas are I usually think they were held opinion, they're not. 159 00:10:07,160 --> 00:10:15,040 Speaker 1: The poblano slices delicious. And then we also have carnitas. Oh, 160 00:10:15,080 --> 00:10:17,840 Speaker 1: I love carnitas, which is pork, which is what I 161 00:10:17,920 --> 00:10:23,280 Speaker 1: usually eat in Texas. Is what you well, dear, I know, 162 00:10:23,520 --> 00:10:26,840 Speaker 1: we do dear tomalis and we do pork tomalies and 163 00:10:26,920 --> 00:10:29,600 Speaker 1: bean we do beans. Is that what you make here? 164 00:10:30,040 --> 00:10:32,120 Speaker 1: We I made everything here. I did chicken, beef, bean, 165 00:10:32,240 --> 00:10:34,800 Speaker 1: I did everything. I do everything. And so this is 166 00:10:34,800 --> 00:10:37,480 Speaker 1: this themat on the corn husk, freshly made. These were 167 00:10:37,520 --> 00:10:43,480 Speaker 1: made today. Okay, it's very brad, super red. So this 168 00:10:43,520 --> 00:10:45,719 Speaker 1: is obviously the carnita one. I think it's the gun 169 00:10:46,360 --> 00:10:49,240 Speaker 1: must be. Usually the red ones are the pork. Obviously 170 00:10:49,280 --> 00:10:55,920 Speaker 1: a savory massa. Yes, savory massa I've never seen. Is 171 00:10:55,920 --> 00:10:57,800 Speaker 1: when they get confused in the bag. It's like you 172 00:10:57,840 --> 00:11:00,240 Speaker 1: don't know what you're gonna get another grab bag. Oh 173 00:11:00,280 --> 00:11:03,160 Speaker 1: my gosh, I've never seen red racks. By the way, 174 00:11:03,200 --> 00:11:05,959 Speaker 1: these are huge compared to the ones I make a 175 00:11:06,080 --> 00:11:11,160 Speaker 1: really big You're delicious. It's an amazing The cheese mm hmmm, 176 00:11:11,440 --> 00:11:19,679 Speaker 1: it's super yes. Yeah, So I like, I'm very picky 177 00:11:19,679 --> 00:11:21,880 Speaker 1: about my tomale is. I don't. I like a massa 178 00:11:22,160 --> 00:11:27,240 Speaker 1: meat ratio to be sixty. Okay, I like more meat. 179 00:11:27,320 --> 00:11:33,200 Speaker 1: I like more meat too, So I think it's really 180 00:11:33,200 --> 00:11:36,679 Speaker 1: really good and the massa is super flavorful. Sometimes you 181 00:11:36,720 --> 00:11:39,920 Speaker 1: get the maalas where massa is just the thing that's 182 00:11:39,920 --> 00:11:42,640 Speaker 1: holding in the filling. Yeah, and it's a little massa 183 00:11:42,720 --> 00:11:45,880 Speaker 1: ea or there's like a sad little like thing, sad 184 00:11:45,960 --> 00:11:49,240 Speaker 1: little filling, sad little all right, So now we're gonna taste. 185 00:11:49,840 --> 00:11:56,839 Speaker 1: So this one must be which is white? Yeah, that's backwards. 186 00:11:57,120 --> 00:12:00,720 Speaker 1: Is that what it means to be old mac? She's 187 00:12:00,800 --> 00:12:04,679 Speaker 1: keeping us on our toes this so normally your pork 188 00:12:04,760 --> 00:12:07,120 Speaker 1: themals are the red the red ones. Yea. So now 189 00:12:07,160 --> 00:12:11,200 Speaker 1: she's just doing something completely different. Oh that's a lot 190 00:12:11,240 --> 00:12:16,079 Speaker 1: of meat. It's too mm hmm. How is that? M m. 191 00:12:18,360 --> 00:12:20,439 Speaker 1: You can tell these underneaths have been cooked for a 192 00:12:20,559 --> 00:12:25,440 Speaker 1: very long time. So much flavor this massa Again, this 193 00:12:25,559 --> 00:12:28,760 Speaker 1: massa is white, so it doesn't have chilip in the 194 00:12:28,840 --> 00:12:34,640 Speaker 1: massa like the other. Sometimes the massa it's too dense, 195 00:12:35,120 --> 00:12:37,800 Speaker 1: too dense. This one's not. This is nice and soft, 196 00:12:37,920 --> 00:12:40,679 Speaker 1: it is and and it's not. Sometimes that the dope 197 00:12:40,679 --> 00:12:43,719 Speaker 1: competes with the filling. You can only taste one thing 198 00:12:43,800 --> 00:12:46,400 Speaker 1: and there's like a sad little strip of chicken or whatever. 199 00:12:47,120 --> 00:12:49,679 Speaker 1: This is like the perfect ratio. It's a good ratio. 200 00:12:50,120 --> 00:12:54,120 Speaker 1: This this filling is so so so flavorful. You're right, 201 00:12:54,240 --> 00:12:58,200 Speaker 1: the massa has a personality as well as opposed to 202 00:12:58,280 --> 00:13:00,760 Speaker 1: like just holding in the filling. This massa is really good. 203 00:13:02,160 --> 00:13:05,480 Speaker 1: Now we're not sharing the are you kidding? We already 204 00:13:05,520 --> 00:13:11,480 Speaker 1: finished him. Hi. My name is Junior and I am 205 00:13:11,520 --> 00:13:14,920 Speaker 1: the founder of Omeca. I started making them lists throughout 206 00:13:14,960 --> 00:13:18,080 Speaker 1: the pandemic and would take them to the restaurant I 207 00:13:18,120 --> 00:13:20,600 Speaker 1: worked out, And at first it all started at something 208 00:13:20,640 --> 00:13:25,120 Speaker 1: nourishing and something to provide of comfort to during those 209 00:13:25,280 --> 00:13:28,760 Speaker 1: difficult times. But then the demand just kept getting higher 210 00:13:29,440 --> 00:13:32,920 Speaker 1: and higher, and I decided to do something with that. 211 00:13:34,120 --> 00:13:37,000 Speaker 1: So growing up with my mom, we never really made 212 00:13:37,000 --> 00:13:40,880 Speaker 1: them list. She just thought it was very labor intensive 213 00:13:41,160 --> 00:13:43,960 Speaker 1: and she refused to do it. She actually told me 214 00:13:44,400 --> 00:13:47,080 Speaker 1: that she refused to learn because she knew that she 215 00:13:47,080 --> 00:13:50,560 Speaker 1: would have to make them. So when I told her 216 00:13:50,640 --> 00:13:55,320 Speaker 1: that I started at my business, she laughed and she 217 00:13:55,360 --> 00:13:59,400 Speaker 1: could not believe it, but eatd by a lot of them. 218 00:13:59,480 --> 00:14:03,240 Speaker 1: Lists for um are one lady that would always make 219 00:14:03,400 --> 00:14:08,640 Speaker 1: um amazing every time, So that would be my biggest 220 00:14:08,640 --> 00:14:18,800 Speaker 1: memory of Camales did you make themals? Growing up h 221 00:14:19,480 --> 00:14:23,560 Speaker 1: No and Laredo. I never grew up making themalest. We 222 00:14:23,600 --> 00:14:26,400 Speaker 1: always had the malice, but we never I didn't have 223 00:14:26,440 --> 00:14:32,000 Speaker 1: the tradition of making themales. My earliest memory my mom 224 00:14:32,080 --> 00:14:34,400 Speaker 1: used to go visit her relatives in Mexico City and 225 00:14:34,440 --> 00:14:39,720 Speaker 1: she used to bring back these themmali pine sweet like 226 00:14:39,760 --> 00:14:42,400 Speaker 1: a like you know that the Mexican pine nuts are 227 00:14:42,440 --> 00:14:46,800 Speaker 1: pink and they taste really just different. They're sweeter there 228 00:14:48,040 --> 00:14:51,080 Speaker 1: and they were light pink, and she used to bring 229 00:14:51,160 --> 00:14:53,760 Speaker 1: a suitcase. She used to buy them from some nuns 230 00:14:54,440 --> 00:14:56,320 Speaker 1: and bring back with a sucase full of them, so 231 00:14:56,360 --> 00:15:00,760 Speaker 1: we have listen, they're freezer, you know, always and then 232 00:15:00,800 --> 00:15:03,760 Speaker 1: we would have them and it's like, oh like Christmas 233 00:15:04,000 --> 00:15:08,560 Speaker 1: few years yeah, down the street, Yes, from the Tamala 234 00:15:08,640 --> 00:15:11,920 Speaker 1: lady or from the and I love the tradition of 235 00:15:11,920 --> 00:15:13,760 Speaker 1: getting together in the whole family and make the other 236 00:15:14,080 --> 00:15:16,160 Speaker 1: I never really grew up with that. Every year it 237 00:15:16,280 --> 00:15:20,520 Speaker 1: was a sacred day before Christmas and we'd make hundreds 238 00:15:20,640 --> 00:15:25,520 Speaker 1: of dozens, hundreds of dozens because it was all my aunts. 239 00:15:26,200 --> 00:15:27,880 Speaker 1: My aunt was a cater or two, so she would 240 00:15:27,880 --> 00:15:29,640 Speaker 1: make them. She's the one that makes. Do you have 241 00:15:29,720 --> 00:15:35,320 Speaker 1: her recipe for cookie that you only make people? Um, 242 00:15:35,360 --> 00:15:39,000 Speaker 1: so we we would make a hundred dozen, and my 243 00:15:39,040 --> 00:15:41,520 Speaker 1: mom would get twenty dozen, and and my my aunt 244 00:15:41,520 --> 00:15:43,560 Speaker 1: would get twenty dozen, and so they all got So 245 00:15:43,720 --> 00:15:45,200 Speaker 1: she's like, you can sell them, you can eat them, 246 00:15:45,240 --> 00:15:46,720 Speaker 1: you can freeze whatever you want to do. But like 247 00:15:47,000 --> 00:15:50,760 Speaker 1: we're dividing the labor evenly as we divide the like 248 00:15:50,760 --> 00:15:52,640 Speaker 1: it was a whole. The counting was a thing. My 249 00:15:52,640 --> 00:15:58,080 Speaker 1: aunt was like twelve, Like she was really a stickler. 250 00:15:58,880 --> 00:16:03,160 Speaker 1: How many you get to take home? If you participated 251 00:16:03,200 --> 00:16:05,440 Speaker 1: in the day, you got to take them home? Did 252 00:16:05,480 --> 00:16:08,080 Speaker 1: everybody have a role? Like did you have a specific role? 253 00:16:08,160 --> 00:16:10,720 Speaker 1: I was a good spreader. You were a spreader. So 254 00:16:11,160 --> 00:16:14,160 Speaker 1: always so as when you get all normally spread because 255 00:16:14,160 --> 00:16:16,480 Speaker 1: the spreading is the most important. Like we said, massa 256 00:16:16,600 --> 00:16:19,960 Speaker 1: to filling ratio. So rolling him and folding him is 257 00:16:20,440 --> 00:16:22,280 Speaker 1: the easiest parts of my sister to do that because 258 00:16:22,280 --> 00:16:24,120 Speaker 1: they're not as good. I find that hard when I've 259 00:16:24,120 --> 00:16:26,440 Speaker 1: tried to make them a list. They always I always 260 00:16:26,920 --> 00:16:30,800 Speaker 1: have like it's the size of your husk. Maybe it's 261 00:16:30,840 --> 00:16:32,440 Speaker 1: too big. I don't know, I don't know. What if 262 00:16:32,440 --> 00:16:35,320 Speaker 1: you're like rolling it and then if they fall apart, 263 00:16:35,440 --> 00:16:38,240 Speaker 1: like I'll show you this year, you'll have to show me. 264 00:16:39,160 --> 00:16:41,800 Speaker 1: So are you still the spreader? This is I'm still 265 00:16:41,840 --> 00:16:44,280 Speaker 1: the spreader. I'm the spreader and I'm also the quality 266 00:16:44,360 --> 00:16:47,080 Speaker 1: check spreader. So as we push them down the line, 267 00:16:47,120 --> 00:16:49,440 Speaker 1: I'm like, what is that one? Send it back? I 268 00:16:49,520 --> 00:16:53,760 Speaker 1: rejected out spread it more, go lower. Yeah, I'm like, 269 00:16:53,920 --> 00:16:57,080 Speaker 1: that's my job and it's amazing, Like you know, you 270 00:16:57,400 --> 00:17:00,480 Speaker 1: doing these tamadas and you're following a tree that has 271 00:17:00,480 --> 00:17:07,080 Speaker 1: been around for ever. The malads can be so different 272 00:17:07,119 --> 00:17:10,080 Speaker 1: depending on where you're from or how you like them. 273 00:17:10,160 --> 00:17:12,600 Speaker 1: We asked you to send us your favorite memories eating 274 00:17:12,600 --> 00:17:15,280 Speaker 1: and making themalis. Thank you so much for sharing those 275 00:17:15,280 --> 00:17:18,080 Speaker 1: with us. We'll share one of those messages right after 276 00:17:18,119 --> 00:17:37,960 Speaker 1: the break. Welcome back to the show. We loved hearing 277 00:17:38,000 --> 00:17:41,040 Speaker 1: from you for our special Tales episode. Thank you to 278 00:17:41,160 --> 00:17:44,639 Speaker 1: everyone who sent a message. This one is from Rosie 279 00:17:44,720 --> 00:17:49,919 Speaker 1: Valise from Napa, California, sharing her tradition making themalis inspired 280 00:17:50,000 --> 00:17:53,120 Speaker 1: by her late mother. Hi, my name is Rosie Velis 281 00:17:53,119 --> 00:17:59,280 Speaker 1: and I'm calling from Napa, California. My mom's pork and 282 00:17:59,320 --> 00:18:01,960 Speaker 1: red chili recipe was hunted down to me and my 283 00:18:02,000 --> 00:18:05,119 Speaker 1: four sisters, and we've been making them every December twenty 284 00:18:05,200 --> 00:18:07,520 Speaker 1: three since we lost her three or three years ago. 285 00:18:08,080 --> 00:18:10,760 Speaker 1: Because we had nine siblings in our family, we make 286 00:18:10,800 --> 00:18:14,320 Speaker 1: well over eight to ten dozen tamales to enjoy Christmas Eve. 287 00:18:14,600 --> 00:18:17,480 Speaker 1: Through the years, we've included our daughters, our nieces and 288 00:18:17,520 --> 00:18:20,600 Speaker 1: granddaughters so that they learned to make them and can 289 00:18:20,640 --> 00:18:23,080 Speaker 1: carry on the tradition, and in recent years some of 290 00:18:23,119 --> 00:18:25,840 Speaker 1: the boys have taken interest in making them too. When 291 00:18:25,840 --> 00:18:29,040 Speaker 1: we make tamales, we catch up on each other's lives, gossip, 292 00:18:29,560 --> 00:18:32,720 Speaker 1: enjoy some wine, and we usually have music playing in 293 00:18:32,720 --> 00:18:37,919 Speaker 1: the background Saltzmas, so we inevitably end up dancing too. 294 00:18:38,200 --> 00:18:40,239 Speaker 1: Then we see each other on Christmas Eve for our 295 00:18:40,280 --> 00:18:43,359 Speaker 1: traditional familiar Velis party that started way back in the 296 00:18:43,440 --> 00:18:47,480 Speaker 1: day with our mom, and we enjoyed the tamales, the company, 297 00:18:47,760 --> 00:18:50,240 Speaker 1: and the other delicious food we all bring to share. 298 00:18:50,640 --> 00:18:53,359 Speaker 1: So the tradition of making tamales every year in December 299 00:18:53,480 --> 00:18:56,080 Speaker 1: is a very special time for my family. Thank you 300 00:18:56,119 --> 00:19:07,879 Speaker 1: for allowing me to share. What is your favorite? Well, 301 00:19:08,640 --> 00:19:11,000 Speaker 1: I like the sweet ones? You like this? I do 302 00:19:11,080 --> 00:19:13,400 Speaker 1: like the sweet ones, but I don't I don't like raisins. 303 00:19:14,280 --> 00:19:22,520 Speaker 1: We don't. I feel like rued cookie, cookies, bread, banana bread, fruitcake. 304 00:19:22,720 --> 00:19:24,800 Speaker 1: I get any of the fruitcakes. I can't because they're 305 00:19:24,800 --> 00:19:27,640 Speaker 1: all like raising cousins. I don't. I'm okay with fruitcake 306 00:19:27,800 --> 00:19:29,960 Speaker 1: because it's all that and dates and all that stuff. 307 00:19:30,480 --> 00:19:33,360 Speaker 1: And I like raisins, but it's not a dessert. But 308 00:19:33,560 --> 00:19:35,560 Speaker 1: you know, it's not for something that I crave, but 309 00:19:35,640 --> 00:19:38,359 Speaker 1: it's something that I look forward to during the holidays 310 00:19:38,520 --> 00:19:41,359 Speaker 1: because it represents home, you know, and that sort of 311 00:19:41,400 --> 00:19:45,800 Speaker 1: passage and the ritual and the tradition. Yeah, exactly. Um, 312 00:19:45,840 --> 00:19:47,720 Speaker 1: I love the pork. I mean, the pork is my favorite. 313 00:19:47,840 --> 00:19:52,320 Speaker 1: And I like banana leave wrapped ones. I actually did 314 00:19:52,520 --> 00:19:54,920 Speaker 1: in on my trip and you got that or where 315 00:19:54,920 --> 00:19:58,760 Speaker 1: did you make? Look at them? Okay, yeah, these amazing 316 00:19:59,119 --> 00:20:03,480 Speaker 1: banana leaf wrapped themales. But they cocoma underground and the 317 00:20:03,520 --> 00:20:10,680 Speaker 1: baby and they come out crunchy like like hard. But 318 00:20:11,160 --> 00:20:13,920 Speaker 1: that's interesting. The whole thing is hard or just like that, 319 00:20:14,280 --> 00:20:17,120 Speaker 1: like just the crust just that has a little texture. 320 00:20:17,320 --> 00:20:19,240 Speaker 1: It's like and now I want to make my son. 321 00:20:20,920 --> 00:20:22,840 Speaker 1: I want to make them in the oven. Sometimes when 322 00:20:22,840 --> 00:20:25,719 Speaker 1: I eat them up, I'll put them on because I 323 00:20:25,760 --> 00:20:28,120 Speaker 1: like the cspy. I like that. I like that it's 324 00:20:28,119 --> 00:20:30,480 Speaker 1: crispy and then it's and then it's soci on the 325 00:20:30,880 --> 00:20:33,480 Speaker 1: on the inside. So you have the different the different 326 00:20:33,520 --> 00:20:35,720 Speaker 1: text here. Yeah, that makes so, I like that, that 327 00:20:35,760 --> 00:20:37,880 Speaker 1: makes sense. But the banana thing is into the banana 328 00:20:38,680 --> 00:20:41,040 Speaker 1: because that's not nate. I mean the bananas were introduced 329 00:20:41,080 --> 00:20:46,000 Speaker 1: four so it's only really did the Spaniards bring bananas bananas? Yeah, 330 00:20:46,040 --> 00:20:49,240 Speaker 1: bananas are not native. Bananas are not native. But if 331 00:20:49,240 --> 00:20:54,520 Speaker 1: the malas are ten years old from meso America, Guatemalans, 332 00:20:54,960 --> 00:20:58,119 Speaker 1: surely they had banana. It was all corn and corn, 333 00:20:58,240 --> 00:21:00,719 Speaker 1: all corn. I mean, it's really the food. I mean, 334 00:21:00,760 --> 00:21:04,920 Speaker 1: you could probably say even before that goes before, it's 335 00:21:04,960 --> 00:21:09,679 Speaker 1: the thema and just massa itself is so interesting, right 336 00:21:09,720 --> 00:21:14,119 Speaker 1: but even you know, pre conquest, they used to take 337 00:21:14,240 --> 00:21:18,080 Speaker 1: the massa and spread the massa, put the filling, and 338 00:21:18,119 --> 00:21:21,080 Speaker 1: then it was portable food, right, so people would take 339 00:21:21,119 --> 00:21:23,480 Speaker 1: it to work, or warriors would take it to war, 340 00:21:23,760 --> 00:21:25,560 Speaker 1: or if you were going to go hunting, you would 341 00:21:25,560 --> 00:21:29,200 Speaker 1: bring them because it's the perfect food. It's like Themali 342 00:21:29,720 --> 00:21:33,080 Speaker 1: actually means wrapped. It means wrapped in a wattle I 343 00:21:33,119 --> 00:21:36,879 Speaker 1: didn't know that. So in Spanish it's the mat right, 344 00:21:36,920 --> 00:21:40,240 Speaker 1: the individuals. But in the US people say that mae, 345 00:21:40,760 --> 00:21:42,840 Speaker 1: but they're really saying, like the Maali, they're really saying 346 00:21:42,840 --> 00:21:49,080 Speaker 1: the words ya means wrapped. But there's so many like 347 00:21:49,119 --> 00:21:50,840 Speaker 1: you were saying that you like the little ones and 348 00:21:50,920 --> 00:21:53,639 Speaker 1: not the really fat ones. I was just in and 349 00:21:53,680 --> 00:21:56,160 Speaker 1: a couple of months ago, and they have these tamalis 350 00:21:56,240 --> 00:22:00,760 Speaker 1: called and they're like little triangles and their stuff it 351 00:22:00,840 --> 00:22:04,159 Speaker 1: was stuffed with like almost like a cottage cheese, but 352 00:22:04,240 --> 00:22:06,800 Speaker 1: not like the cottage. She's like the American cottage. She's 353 00:22:06,840 --> 00:22:09,800 Speaker 1: it's a little it's it's a little bit more like 354 00:22:09,960 --> 00:22:12,879 Speaker 1: so fresco, but but softer. So it was that and 355 00:22:13,080 --> 00:22:17,440 Speaker 1: rajas with a green sauce and it's delicious anything. I'm 356 00:22:17,480 --> 00:22:24,560 Speaker 1: I'm all over sold. But you know what I found 357 00:22:24,800 --> 00:22:28,520 Speaker 1: more in uh Wahaka and you could then when I 358 00:22:28,600 --> 00:22:32,359 Speaker 1: hit them, is they're mixed with sauces and Chile before 359 00:22:32,400 --> 00:22:35,640 Speaker 1: you put them in. Where I find that our Texas 360 00:22:35,680 --> 00:22:39,639 Speaker 1: Tomalis or northern Mexico is more dry. It's not you know, 361 00:22:39,680 --> 00:22:42,399 Speaker 1: the condiment is placed after right, like you pour the 362 00:22:42,440 --> 00:22:46,199 Speaker 1: sauce on after they're cooked in Wahaka and Ra Cruz. 363 00:22:46,400 --> 00:22:50,159 Speaker 1: They put the sauce in in thee before they cook it, 364 00:22:50,240 --> 00:22:52,560 Speaker 1: so it's almost it's a hard thing to do because 365 00:22:52,600 --> 00:22:55,480 Speaker 1: it can come out pretty mushy. Yeah, but they don't. 366 00:22:55,560 --> 00:22:58,919 Speaker 1: They come out perfect. The practice, well, have did you 367 00:22:58,960 --> 00:23:01,800 Speaker 1: have when you're in your Catani? Have the mook bill boo. 368 00:23:02,520 --> 00:23:06,440 Speaker 1: It's almost like a tamil casserole. But they put the 369 00:23:06,440 --> 00:23:10,800 Speaker 1: they seasoned the massa with that. So yes, I did, 370 00:23:11,040 --> 00:23:13,360 Speaker 1: I did it? Oh my god, hello, and then exactly 371 00:23:13,400 --> 00:23:15,640 Speaker 1: what I had. Yes, the red it makes it red, 372 00:23:15,640 --> 00:23:19,640 Speaker 1: it makes it rest. Yes, we grinded that, grounded it, grinded, 373 00:23:20,200 --> 00:23:24,000 Speaker 1: ground it. We grounded it. I don't know you ground it? 374 00:23:24,640 --> 00:23:27,000 Speaker 1: You ground it and ground it. I don't know what 375 00:23:27,040 --> 00:23:30,800 Speaker 1: we did. We smushed it in and put it inside 376 00:23:30,800 --> 00:23:33,080 Speaker 1: the massa. You're absolutely right. But then we did a 377 00:23:33,119 --> 00:23:37,040 Speaker 1: really small layer of the salsa and then that chicken 378 00:23:37,720 --> 00:23:41,480 Speaker 1: chicken in it. And it was this Mayan woman who 379 00:23:41,520 --> 00:23:44,000 Speaker 1: did not speak Spanish. She had to have a translator 380 00:23:44,240 --> 00:23:46,600 Speaker 1: her son, and there was a very specific way on 381 00:23:46,600 --> 00:23:49,920 Speaker 1: how to fold it. And I was like sweating because 382 00:23:49,960 --> 00:23:53,879 Speaker 1: she's just staring. But I'm like this, I take pride 383 00:23:53,880 --> 00:23:56,280 Speaker 1: in being the wrapper folder. And she was, I go, 384 00:23:56,359 --> 00:24:01,040 Speaker 1: how's that? She goes okay? I said, oh, well that 385 00:24:01,080 --> 00:24:05,000 Speaker 1: I understood. I don't need to speak Maya to understand 386 00:24:05,040 --> 00:24:07,479 Speaker 1: that tone that I obviously did it wrong. You know 387 00:24:07,560 --> 00:24:11,800 Speaker 1: that that look, I know that judgment. Um, but no 388 00:24:12,040 --> 00:24:14,400 Speaker 1: it was I love like the massa and the Chile 389 00:24:14,520 --> 00:24:16,520 Speaker 1: in the and the thing, and they did cook it 390 00:24:16,520 --> 00:24:18,440 Speaker 1: in a pit. But there's so many different you know, 391 00:24:18,880 --> 00:24:23,040 Speaker 1: the lists in Mexico, different sizes, different flavors. Some of 392 00:24:23,080 --> 00:24:25,679 Speaker 1: them are mixed with amaranths, which we talked about with 393 00:24:25,720 --> 00:24:27,920 Speaker 1: the candy episode when we made that. You know, we 394 00:24:28,040 --> 00:24:31,679 Speaker 1: talked about the the alleged s. But they have themalists 395 00:24:31,720 --> 00:24:33,760 Speaker 1: all over Latin America. So it's not just a yeah, 396 00:24:33,800 --> 00:24:37,240 Speaker 1: there's something Cuba, Dominican Republic, Puerto Rico. So so are 397 00:24:37,280 --> 00:24:39,840 Speaker 1: the Caribbean the mala is different. I feel like in 398 00:24:39,960 --> 00:24:43,080 Speaker 1: Cuba they're the same as Mexican. I don't think that 399 00:24:43,520 --> 00:24:48,640 Speaker 1: the that the Caribbean themalists are an extermalized because that's 400 00:24:48,640 --> 00:24:53,120 Speaker 1: a very meso American process. So Puerto Rico has guani 401 00:24:53,200 --> 00:24:57,280 Speaker 1: may that's corn massa with beans and nuts, which is interesting. 402 00:24:57,880 --> 00:25:01,840 Speaker 1: But that the nixt samlis and process is very much 403 00:25:01,880 --> 00:25:07,840 Speaker 1: a Mesoamerican thing. And then in Puerto Rico, one emit 404 00:25:08,320 --> 00:25:10,240 Speaker 1: one emma is a Puerto Rican dish that can be 405 00:25:10,280 --> 00:25:12,840 Speaker 1: traced back to pre Columbian times and it's corn masa 406 00:25:13,040 --> 00:25:17,280 Speaker 1: stuffed with beans, seafood nuts wrapped in cornhouse. That sounds 407 00:25:17,320 --> 00:25:20,640 Speaker 1: like a tamali to me. Yeah, interesting, Yeah, every boy, 408 00:25:20,720 --> 00:25:24,080 Speaker 1: every it's like every home now that makes them a list. 409 00:25:24,520 --> 00:25:29,800 Speaker 1: Everybody adds their thing, you know, to it. We talk 410 00:25:29,840 --> 00:25:31,960 Speaker 1: a lot about this in the in the Tortilla episode, 411 00:25:32,000 --> 00:25:37,160 Speaker 1: because corn obviously is so important to Mexico, but there's 412 00:25:37,160 --> 00:25:40,280 Speaker 1: a lot of GMOs obviously that have been introduced and 413 00:25:40,359 --> 00:25:44,600 Speaker 1: have obstructed the ancient tradition of of seed exchange. It's 414 00:25:44,640 --> 00:25:49,040 Speaker 1: also threatened the future bio diversity of fifty nine varieties 415 00:25:49,080 --> 00:25:51,719 Speaker 1: of my use. And so I feel like, you know, 416 00:25:51,880 --> 00:25:53,760 Speaker 1: corn is more than a crop. I mean, my use 417 00:25:53,880 --> 00:25:57,200 Speaker 1: is a cultural symbol to Mexican identity, and I think 418 00:25:57,320 --> 00:25:59,119 Speaker 1: there's a lot of work to be done to like 419 00:25:59,200 --> 00:26:03,320 Speaker 1: safeguard the integrity of the mais but also the identity 420 00:26:03,359 --> 00:26:06,240 Speaker 1: of Mexico, don't you think? Absolutely? And when it goes 421 00:26:06,280 --> 00:26:09,240 Speaker 1: back so far it does. It goes back millennia. I 422 00:26:09,280 --> 00:26:11,840 Speaker 1: love that you that you use the word integrity right, 423 00:26:11,920 --> 00:26:15,800 Speaker 1: because by destroying these varieties of corn, we're sort of 424 00:26:15,840 --> 00:26:19,879 Speaker 1: destroying that the soul right of the country. And just 425 00:26:20,040 --> 00:26:22,840 Speaker 1: that it is so intrinsic to Mexican identity and going 426 00:26:22,880 --> 00:26:25,280 Speaker 1: back to the Mayan Book of Creation, the humans were 427 00:26:25,400 --> 00:26:28,439 Speaker 1: molded from massa and have it flowing through their veins. 428 00:26:28,480 --> 00:26:31,840 Speaker 1: So it is it is part of the culture. It's 429 00:26:32,000 --> 00:26:35,359 Speaker 1: literally who they are. It is become from corn. We 430 00:26:35,520 --> 00:26:39,359 Speaker 1: come from corn exactly. And it's interesting now we celebrate Christmas, 431 00:26:39,880 --> 00:26:46,160 Speaker 1: which is such a Christian Christian holiday, but corn never 432 00:26:46,280 --> 00:26:54,119 Speaker 1: dine crypto, a crypto indigenous way to continue their tradition 433 00:26:54,400 --> 00:26:56,920 Speaker 1: of honoring the morn god. What was the name. There 434 00:26:56,920 --> 00:26:59,640 Speaker 1: were tons of different corn gods depending on the well, 435 00:26:59,680 --> 00:27:03,560 Speaker 1: there's the different corn and but even depending on the 436 00:27:03,680 --> 00:27:06,960 Speaker 1: on the growth cycle, it was either male or female. 437 00:27:07,600 --> 00:27:10,320 Speaker 1: And then there was the greater gods in total, and 438 00:27:10,359 --> 00:27:13,720 Speaker 1: then there was just chicken mcguad like, there were different 439 00:27:14,000 --> 00:27:17,080 Speaker 1: we celebrated at Christmas because it was it was a 440 00:27:17,119 --> 00:27:21,520 Speaker 1: way to hide, you know, during the conquest and this 441 00:27:21,800 --> 00:27:26,120 Speaker 1: indoctrination of Christianity for them to keep something, to keep 442 00:27:26,160 --> 00:27:31,879 Speaker 1: something there, celebrating it around such a big Christian holiday, 443 00:27:32,080 --> 00:27:36,160 Speaker 1: It's possible for sure. And also, you know when corn 444 00:27:36,280 --> 00:27:40,399 Speaker 1: was suppressed and during the conquest for the Spaniards, it 445 00:27:40,400 --> 00:27:43,160 Speaker 1: was almost like punishment eating them as but people were 446 00:27:43,200 --> 00:27:46,440 Speaker 1: eating them. I mean, they're they're good, they're good. You're 447 00:27:46,480 --> 00:27:50,000 Speaker 1: not going away, you're not going away. And here we 448 00:27:50,040 --> 00:27:54,520 Speaker 1: are Christmas. We're now enjoying these enjoying these little gifts, 449 00:27:54,640 --> 00:28:00,119 Speaker 1: these little pocketings that we can unwrap. You guys, you 450 00:28:00,160 --> 00:28:03,880 Speaker 1: have a really great episode for New Year's Eve. We're 451 00:28:03,920 --> 00:28:07,359 Speaker 1: talking about Yeah, we're talking about the history of Latin 452 00:28:07,400 --> 00:28:11,280 Speaker 1: American holiday traditions. That's a lot of tradition. How long 453 00:28:11,359 --> 00:28:16,640 Speaker 1: is that episode? That's a lot. That's a lot. Possibly 454 00:28:16,720 --> 00:28:20,600 Speaker 1: cover all Latin American holiday traditions, we can't. We can't. 455 00:28:20,720 --> 00:28:24,320 Speaker 1: We could just scratch the surface. But we'll try. But 456 00:28:24,440 --> 00:28:32,440 Speaker 1: we'll try. We'll try. Hungry for History is an unbelievable 457 00:28:32,560 --> 00:28:37,199 Speaker 1: entertainment production in partnership with I Hearts Michael podcast Network. 458 00:28:37,359 --> 00:28:39,520 Speaker 1: For more of your favorite shows, visit the I Heart 459 00:28:39,600 --> 00:28:43,200 Speaker 1: Radio app, Apple podcast, or wherever you get your podcasts.