1 00:00:00,320 --> 00:00:02,960 Speaker 1: Since pre colonial times, women have played a key role 2 00:00:03,040 --> 00:00:06,640 Speaker 1: in shaping Mexican cuisine, and in this episode, we will 3 00:00:06,680 --> 00:00:12,879 Speaker 1: explore the unsung heroes of Mexican culinary history. Yes, I'm 4 00:00:12,880 --> 00:00:17,120 Speaker 1: excited about this one. My name is Evil Longoria and 5 00:00:17,320 --> 00:00:23,560 Speaker 1: I am and welcome to Hungry for History, a podcast 6 00:00:23,560 --> 00:00:26,840 Speaker 1: that explores our past and present through food. On every episode, 7 00:00:26,880 --> 00:00:30,400 Speaker 1: we'll talk about the history of some of our favorite dishes, ingredients, 8 00:00:30,440 --> 00:00:37,480 Speaker 1: and beverages. So make yourself at home. Even I only 9 00:00:37,479 --> 00:00:42,279 Speaker 1: know about past cooks and cookbooks because of you. I mean, 10 00:00:42,360 --> 00:00:47,040 Speaker 1: of course, people proceeded us, many many, many, many many. 11 00:00:47,280 --> 00:00:52,040 Speaker 1: I'm obsessed with cookbooks. I actually came prepared, prepared. I 12 00:00:52,080 --> 00:00:55,280 Speaker 1: love show and tell. I know always brings, who's bring 13 00:00:55,280 --> 00:00:58,640 Speaker 1: goody goodies. I wanted to talk about I wanted us 14 00:00:58,680 --> 00:01:00,920 Speaker 1: to talk about these two women men and then sort 15 00:01:00,960 --> 00:01:05,080 Speaker 1: of expand from there. But these two women are very 16 00:01:05,120 --> 00:01:09,560 Speaker 1: significant Mexican women and culinary history. This god that you 17 00:01:09,640 --> 00:01:14,399 Speaker 1: have here is called Manuel, So the Michuakn Manual of 18 00:01:14,440 --> 00:01:18,000 Speaker 1: Cooking and Manual of Cooking. But it's not just cuisine 19 00:01:18,480 --> 00:01:22,240 Speaker 1: from the state of Metakan. It's actually the first cookbook 20 00:01:22,440 --> 00:01:25,200 Speaker 1: published by a woman written by a woman in Mexico, 21 00:01:25,560 --> 00:01:29,319 Speaker 1: and it's a tributed to a woman named Vicenta Rubio 22 00:01:29,600 --> 00:01:34,440 Speaker 1: who had a newspaper column and she solicited recipes from 23 00:01:34,480 --> 00:01:38,720 Speaker 1: women around the country through her through her column. So 24 00:01:38,760 --> 00:01:40,800 Speaker 1: if you look at some of the recipes, they read 25 00:01:40,840 --> 00:01:44,080 Speaker 1: like getta and then da da da da da. So 26 00:01:44,120 --> 00:01:47,040 Speaker 1: they share the recipes and then it's signed. You should 27 00:01:47,040 --> 00:01:49,000 Speaker 1: see this book that I'm holding in my hand. It's 28 00:01:49,080 --> 00:01:52,720 Speaker 1: ancient and it's thick. It looks like a novel. This 29 00:01:52,840 --> 00:01:54,840 Speaker 1: does not look like a cookbook. It's actually the size 30 00:01:54,840 --> 00:01:57,880 Speaker 1: of my hand. It's it's huge and it's fat but tiny. 31 00:01:58,000 --> 00:02:00,240 Speaker 1: There's like a thousand recipes or something like. I mean, 32 00:02:00,320 --> 00:02:03,320 Speaker 1: there's a ton of recipes in there, so we sent 33 00:02:03,400 --> 00:02:07,840 Speaker 1: that is interesting. She solicited recipes through her column from 34 00:02:07,880 --> 00:02:10,960 Speaker 1: women around the country, and she's the first woman to 35 00:02:11,160 --> 00:02:14,440 Speaker 1: enter the cookbook marketplace. And this was a this was 36 00:02:14,480 --> 00:02:16,840 Speaker 1: a very big deal. I mean, the first cookbo published 37 00:02:16,840 --> 00:02:20,240 Speaker 1: in Mexico wasn't until eighteen thirties, considering the long, you know, 38 00:02:20,360 --> 00:02:24,120 Speaker 1: history of just cuisine in Mexico in general. So for 39 00:02:24,160 --> 00:02:27,200 Speaker 1: the first time somebody in Baja would know what a 40 00:02:27,240 --> 00:02:29,239 Speaker 1: person from you got don was cooking when don't know 41 00:02:29,280 --> 00:02:32,400 Speaker 1: what a person in Tamaulipas was cooking. So it was 42 00:02:32,440 --> 00:02:36,120 Speaker 1: the first cookbook to in a sense unified cuisine. So 43 00:02:36,160 --> 00:02:38,320 Speaker 1: it was written in eighteen ninety six, which was right 44 00:02:38,400 --> 00:02:41,160 Speaker 1: in the middle of the b Right, this period that 45 00:02:41,280 --> 00:02:45,680 Speaker 1: lasted between eighteen seventy six to the Revolution of nineteen 46 00:02:46,080 --> 00:02:49,919 Speaker 1: of dictatorship. Of dictatorship, but the yes, he was a Francophile. 47 00:02:50,000 --> 00:02:53,239 Speaker 1: He opened the country to foreign investments, and the rich 48 00:02:53,280 --> 00:02:57,280 Speaker 1: became very rich and the poor were even poorer. So 49 00:02:57,480 --> 00:03:02,119 Speaker 1: it was eighteen ninety six this of revolutionary ideas were 50 00:03:02,160 --> 00:03:06,839 Speaker 1: already brewing, and this cookbook really reflects that. So we 51 00:03:06,919 --> 00:03:11,280 Speaker 1: have dishes like this is an indigenous dish next to 52 00:03:11,960 --> 00:03:16,320 Speaker 1: you know aspect and just sort of very French cuisine 53 00:03:16,480 --> 00:03:20,840 Speaker 1: for our very Spanish recipes like there's beschamel sauce in 54 00:03:20,880 --> 00:03:23,560 Speaker 1: different aspects, and then things like by yes, you know, 55 00:03:23,680 --> 00:03:27,960 Speaker 1: next to maneula, and just it's the first cookbook to 56 00:03:27,960 --> 00:03:30,040 Speaker 1: actually do this, you know, it's so funny. It's like 57 00:03:30,240 --> 00:03:33,720 Speaker 1: we did the Tequila episode and how tequila was arm 58 00:03:33,800 --> 00:03:36,200 Speaker 1: in arm with the revolution as well, and follows people 59 00:03:36,240 --> 00:03:38,440 Speaker 1: and people follow you know. It's it's a cookbook, but 60 00:03:38,520 --> 00:03:42,400 Speaker 1: she also has recipes and entertaining. She has recipes you know, 61 00:03:42,480 --> 00:03:46,200 Speaker 1: for perfumery and just perfumes, you know, thenial oils for 62 00:03:46,320 --> 00:03:49,520 Speaker 1: lustrous hair, and she doesn't you know, she does everything. 63 00:03:49,640 --> 00:03:54,960 Speaker 1: So she really unified women across the nation. Um and 64 00:03:55,360 --> 00:04:00,120 Speaker 1: since her, we start seeing a cookbook market for our 65 00:04:00,200 --> 00:04:04,960 Speaker 1: women by women. She was really the first person to 66 00:04:05,160 --> 00:04:08,920 Speaker 1: do this, and then it took a few decades and 67 00:04:08,960 --> 00:04:14,120 Speaker 1: the next person to do this was a woman named Juez, 68 00:04:15,160 --> 00:04:25,000 Speaker 1: who was a powerhouse. Whatever. They sent back solicited recipes 69 00:04:25,040 --> 00:04:30,440 Speaker 1: from around the country, but she in her car started 70 00:04:30,520 --> 00:04:34,760 Speaker 1: traveling around the country and teaching and teaching classes and 71 00:04:34,839 --> 00:04:40,200 Speaker 1: learning from local cooks, taking their recipes and publishing recipes. 72 00:04:40,520 --> 00:04:45,200 Speaker 1: She had a radio show, she had a TV show 73 00:04:45,240 --> 00:04:48,679 Speaker 1: in Mexico when Mexico, when TV was in its infancy. 74 00:04:49,040 --> 00:04:52,159 Speaker 1: She had a cooking school. My grandmother actually took cooking 75 00:04:52,200 --> 00:04:56,279 Speaker 1: classes from her. What oh my gosh. And so she 76 00:04:56,480 --> 00:05:01,160 Speaker 1: was pioneering for this um almost like entrepre newership as 77 00:05:01,160 --> 00:05:03,880 Speaker 1: a woman like she had she had business goals, she 78 00:05:03,960 --> 00:05:07,000 Speaker 1: had business. She was the first Mexican Martha Stewart. She 79 00:05:07,120 --> 00:05:10,919 Speaker 1: really was. She really has And so she widowed young, 80 00:05:11,240 --> 00:05:13,480 Speaker 1: and at the time, if you widowed young, you have 81 00:05:13,640 --> 00:05:17,279 Speaker 1: more opportunities. So she opened up a cooking school in 82 00:05:17,360 --> 00:05:20,480 Speaker 1: her home. Um she ran it with her two sisters. 83 00:05:20,480 --> 00:05:24,240 Speaker 1: She opened up her own printing press. She self published 84 00:05:24,240 --> 00:05:27,599 Speaker 1: around a hundred and fifty cookbooks. She traveled to the 85 00:05:27,640 --> 00:05:32,160 Speaker 1: country collecting recipes, writing recipes, and in her cooking school 86 00:05:32,520 --> 00:05:37,160 Speaker 1: she offered night classes so that women who weren't a 87 00:05:37,240 --> 00:05:42,360 Speaker 1: part of the workforce were able to learn to bake 88 00:05:42,600 --> 00:05:46,120 Speaker 1: or cook, to cater and to start businesses from their home. 89 00:05:46,240 --> 00:05:48,159 Speaker 1: And she did look at this one, this is hers, 90 00:05:48,240 --> 00:05:52,160 Speaker 1: and it's English and Spanish. That book is amazing. On 91 00:05:52,400 --> 00:05:55,760 Speaker 1: this one is amazing called Mexican Cookbook devoted to American 92 00:05:55,839 --> 00:05:58,279 Speaker 1: homes and it has the Mexican and American flag on 93 00:05:58,320 --> 00:06:01,039 Speaker 1: the cover. Isn't that amazing? Could still find a picture 94 00:06:01,080 --> 00:06:04,080 Speaker 1: of her. Yeah, so she is. So she published this 95 00:06:04,120 --> 00:06:08,080 Speaker 1: book that sort of combines all of the regions of Mexico. 96 00:06:08,279 --> 00:06:10,479 Speaker 1: So it just so that you could see that Mexican 97 00:06:10,520 --> 00:06:15,000 Speaker 1: food is not one thing, but it's so diverse, so 98 00:06:15,000 --> 00:06:18,159 Speaker 1: so so so diverse. I love that these two were women, 99 00:06:18,720 --> 00:06:24,400 Speaker 1: They were women women really innovating the cookbook world totally 100 00:06:24,480 --> 00:06:27,400 Speaker 1: and that interesting. It's so interesting. And like you said, 101 00:06:27,760 --> 00:06:30,560 Speaker 1: she was the Mexican Martha Stewart. And when she had 102 00:06:30,560 --> 00:06:33,440 Speaker 1: a cooking school, she had a TV show, she traveled 103 00:06:33,560 --> 00:06:37,320 Speaker 1: the country, you know, she sold different brands at her school, 104 00:06:37,720 --> 00:06:41,200 Speaker 1: and so she used advertising to get her word out. 105 00:06:41,640 --> 00:06:43,760 Speaker 1: And she had the recipes and you use you know, 106 00:06:43,800 --> 00:06:45,839 Speaker 1: such and such a flower and you could buy the flower. 107 00:06:45,920 --> 00:06:49,000 Speaker 1: And how many women in this moment, whether in Mexico 108 00:06:49,080 --> 00:06:53,280 Speaker 1: or the United States, were amazing quote unquote chefs by 109 00:06:53,320 --> 00:06:55,640 Speaker 1: the way in their homes and never really thought to like, 110 00:06:55,680 --> 00:06:59,599 Speaker 1: I should write these down and sell this Like women 111 00:06:59,640 --> 00:07:01,919 Speaker 1: didn't in that moment, didn't see that as a commodity. 112 00:07:02,000 --> 00:07:04,800 Speaker 1: Like I just thought, of course, I know these recipes 113 00:07:04,800 --> 00:07:07,560 Speaker 1: in my head, right, But these women were like, no, 114 00:07:07,680 --> 00:07:09,080 Speaker 1: I'm going to put it in a book, I'm gonna 115 00:07:09,120 --> 00:07:11,040 Speaker 1: sell it, I'm gonna teach it, I'm gonna spread it. 116 00:07:11,120 --> 00:07:14,120 Speaker 1: Like it. It's pretty revolutionary in this moment. Did either 117 00:07:14,160 --> 00:07:17,559 Speaker 1: of these women have formal training, No, they just self taught. 118 00:07:17,640 --> 00:07:21,160 Speaker 1: They just they're completely self taught. They're completely self talk 119 00:07:21,280 --> 00:07:24,840 Speaker 1: that crazy. You could that she did a cooking school 120 00:07:26,040 --> 00:07:28,360 Speaker 1: and she was self taught herself. She was self taught. 121 00:07:28,600 --> 00:07:31,480 Speaker 1: She learned how to cook, and she learned how to 122 00:07:31,640 --> 00:07:35,080 Speaker 1: teach what she was making, and she learned from other people. 123 00:07:35,160 --> 00:07:37,800 Speaker 1: So she was completely self taught. And she saw the 124 00:07:37,960 --> 00:07:40,520 Speaker 1: value of this and to put this down in writing, 125 00:07:40,640 --> 00:07:42,560 Speaker 1: you know. And also she was the first person to 126 00:07:42,600 --> 00:07:45,920 Speaker 1: publish a Mexican cookbook devoted to American homes. This was 127 00:07:46,200 --> 00:07:50,480 Speaker 1: purely Mexican food. She posted this in Spanish, in in 128 00:07:50,560 --> 00:07:55,640 Speaker 1: English bilingual, so literally two columns. One column is in Spanish, 129 00:07:55,720 --> 00:08:00,080 Speaker 1: one column is in English. Mexican flag, cocktail, tequila of 130 00:08:00,120 --> 00:08:05,440 Speaker 1: a pint of tequila. Wow, like grapes and cherries, that 131 00:08:05,640 --> 00:08:10,080 Speaker 1: great fun. Were there cooking schools before hers, not Mexican 132 00:08:10,120 --> 00:08:12,640 Speaker 1: cooking schools. There were French cooking schools, but there were 133 00:08:12,760 --> 00:08:15,560 Speaker 1: no She was the first person to have a cooking 134 00:08:15,560 --> 00:08:21,000 Speaker 1: school in Mexico. She was a true force. She was 135 00:08:21,200 --> 00:08:26,200 Speaker 1: a powerhouse. And then she died really young, and her 136 00:08:26,280 --> 00:08:30,880 Speaker 1: sisters just put everything outside the store and everything was gone, 137 00:08:30,920 --> 00:08:34,200 Speaker 1: and just like that boom. Nobody had heard of her. Wow, 138 00:08:34,240 --> 00:08:36,800 Speaker 1: how did you find her? I was doing research at 139 00:08:36,800 --> 00:08:40,200 Speaker 1: the l A Public Library and I came across this book, 140 00:08:40,240 --> 00:08:42,280 Speaker 1: the Mexican Cookbook devoted to very he and I thought 141 00:08:42,320 --> 00:08:45,120 Speaker 1: it was really interesting because she talks about the history. 142 00:08:45,160 --> 00:08:47,120 Speaker 1: So there's a whole section on beans, and there's a 143 00:08:47,120 --> 00:08:50,480 Speaker 1: whole next section on on corn and neat symlization, and 144 00:08:50,520 --> 00:08:53,640 Speaker 1: she talks about substitutions. You know, this is if you 145 00:08:53,679 --> 00:08:57,360 Speaker 1: can't find boblano peppers, use bell peppers. So she so 146 00:08:57,400 --> 00:08:59,719 Speaker 1: she talks about all of this in the I thought 147 00:08:59,760 --> 00:09:02,920 Speaker 1: it was so interesting. I asked my mom, like, who 148 00:09:03,000 --> 00:09:07,200 Speaker 1: is this person. She's like, oh, yeah, your grandma used 149 00:09:07,200 --> 00:09:08,680 Speaker 1: to take Claus. Your grandma used to talk about her 150 00:09:08,720 --> 00:09:13,080 Speaker 1: all the time. And she said, you know, which is 151 00:09:13,080 --> 00:09:15,679 Speaker 1: like a corn bread, but more like a custard that 152 00:09:16,000 --> 00:09:19,079 Speaker 1: my mom used to make. She's like, and so this 153 00:09:19,160 --> 00:09:21,800 Speaker 1: is my grandmother's recipe, this is her, this is my 154 00:09:21,840 --> 00:09:25,360 Speaker 1: grandmother's cookbook. It's falling apart um. And then I became 155 00:09:25,400 --> 00:09:27,640 Speaker 1: just obsessed. And then I came across an article in 156 00:09:27,760 --> 00:09:31,960 Speaker 1: Self War by Leslie Tes, who's a food writer, and 157 00:09:31,960 --> 00:09:33,920 Speaker 1: and then I reached out to Leslie. I was like, 158 00:09:33,960 --> 00:09:35,440 Speaker 1: I want to know more. I want to know where 159 00:09:35,440 --> 00:09:37,920 Speaker 1: we're And now every time I go to Mexico, I 160 00:09:38,040 --> 00:09:40,800 Speaker 1: just go to bookstores and I've been able to find 161 00:09:40,960 --> 00:09:44,360 Speaker 1: you know a few, but it's nothing is digitalized. So 162 00:09:44,440 --> 00:09:48,520 Speaker 1: her legacy there no TV programs in existent, no radio 163 00:09:48,640 --> 00:09:53,439 Speaker 1: show existing. She just kind of disappeared. Don't go anywhere, 164 00:09:53,559 --> 00:10:09,640 Speaker 1: hungry for history will be right back. So who's Diana Kennedy? 165 00:10:09,920 --> 00:10:14,640 Speaker 1: So Diana Kennedy passed away? She was and she wrote 166 00:10:14,679 --> 00:10:17,840 Speaker 1: a cookbook called The Cuisines of Mexico her first cookbook 167 00:10:18,679 --> 00:10:23,200 Speaker 1: two Brandish woman, British, she's not even Mexican. Yeah, yeah, 168 00:10:23,240 --> 00:10:26,680 Speaker 1: she's a British woman. In her first cookbook, she attributes 169 00:10:26,760 --> 00:10:30,520 Speaker 1: Josefina's work for inspiring her to do what she did. 170 00:10:30,800 --> 00:10:33,280 Speaker 1: And she did the same thing that Jose did. She 171 00:10:33,400 --> 00:10:37,400 Speaker 1: traveled to the country, collected recipes, but she changed the recipes. 172 00:10:37,440 --> 00:10:39,640 Speaker 1: I don't know. Jos may have changed the recipes as well. 173 00:10:40,040 --> 00:10:42,320 Speaker 1: I have no idea we sent that. Certainly didn't because 174 00:10:42,480 --> 00:10:46,040 Speaker 1: she publishes them like they were sent to her, So 175 00:10:46,240 --> 00:10:49,880 Speaker 1: they're publishing in English. I don't think they were translated 176 00:10:49,920 --> 00:10:53,120 Speaker 1: into Spanish until many years later. So they were definitely 177 00:10:53,160 --> 00:10:55,679 Speaker 1: for an American audience. And the first book is called 178 00:10:55,720 --> 00:10:58,840 Speaker 1: The Cuisines of Mexico with an S, which was very 179 00:10:58,880 --> 00:11:01,400 Speaker 1: groundbreaking in the glass, like what do you mean cuisine, 180 00:11:01,440 --> 00:11:02,800 Speaker 1: what do you mean, it's not just back goals and 181 00:11:03,200 --> 00:11:08,400 Speaker 1: that just one. She started basically collecting recipes and publishing 182 00:11:08,400 --> 00:11:13,640 Speaker 1: them and she's like, wow, the savior of Mexican zine. 183 00:11:14,000 --> 00:11:17,040 Speaker 1: Diana Kennedy in Mexico as well. I mean, I think 184 00:11:17,480 --> 00:11:23,880 Speaker 1: by Bya because Thosabina was forgotten and never really celebrated. 185 00:11:24,280 --> 00:11:26,520 Speaker 1: So they thought that Diane, Diana Kennedy was like the 186 00:11:26,559 --> 00:11:29,520 Speaker 1: pioneer of this and she was. You know, she's British, 187 00:11:29,600 --> 00:11:33,439 Speaker 1: so she's was some sort of an authority, especially among 188 00:11:33,520 --> 00:11:38,120 Speaker 1: the Mexican elite. You know, Diana Kennedy is this authority 189 00:11:38,360 --> 00:11:40,520 Speaker 1: and she did you know she she lived in Mexico 190 00:11:40,720 --> 00:11:43,840 Speaker 1: for her whole life. She went to all of the regions, 191 00:11:43,880 --> 00:11:47,480 Speaker 1: She met with indigenous cooks and wrote down their recipes, 192 00:11:47,520 --> 00:11:51,000 Speaker 1: but then she never really credited them, Like where do 193 00:11:51,040 --> 00:11:53,920 Speaker 1: you celebrate her or do you condemn her? And this 194 00:11:53,960 --> 00:11:57,040 Speaker 1: was in the seventies. Her first book was in the seventies, 195 00:11:57,400 --> 00:11:59,360 Speaker 1: and she was good friends with Craig Claire Borne, who 196 00:11:59,400 --> 00:12:01,120 Speaker 1: was the food critic of the New York Times at 197 00:12:01,120 --> 00:12:02,960 Speaker 1: the time. He was the one that encouraged her to 198 00:12:03,720 --> 00:12:07,080 Speaker 1: cooking classes before she started writing books. Wonder though, what 199 00:12:07,200 --> 00:12:11,720 Speaker 1: was her attraction to Mexican cuisine. Paul Kennedy was her husband, 200 00:12:11,800 --> 00:12:13,760 Speaker 1: and he was a journalist for the New York Times, 201 00:12:13,760 --> 00:12:16,840 Speaker 1: and he focused on Latin America. So she lived in 202 00:12:16,880 --> 00:12:20,720 Speaker 1: Mexico already knew a lot about Mexican politics and history 203 00:12:20,840 --> 00:12:24,400 Speaker 1: through him. They moved to Mexico. Soon after he got sick, 204 00:12:24,480 --> 00:12:27,120 Speaker 1: they moved back to New York. He passed away, stayed 205 00:12:27,120 --> 00:12:29,199 Speaker 1: in New York for a while, and then she decided 206 00:12:29,240 --> 00:12:31,120 Speaker 1: to just move back to Mexico. She lived in this 207 00:12:31,600 --> 00:12:40,880 Speaker 1: in truck on. I love cookbooks. I love cookbooks. I 208 00:12:40,920 --> 00:12:42,720 Speaker 1: read them like novels. I sit down, I have a 209 00:12:42,720 --> 00:12:44,600 Speaker 1: cup of coffee, I read a page by page, front 210 00:12:44,600 --> 00:12:47,439 Speaker 1: to back, and then I doggy flap anything I want 211 00:12:47,440 --> 00:12:50,600 Speaker 1: to cook, and I go back to it or don't 212 00:12:50,640 --> 00:12:53,480 Speaker 1: go back to it. But like I love a good cookbook, 213 00:12:53,600 --> 00:12:57,520 Speaker 1: me too. I love them because I love that if 214 00:12:57,559 --> 00:13:00,839 Speaker 1: you read between the lines of cookbooks, it really tells 215 00:13:00,840 --> 00:13:04,600 Speaker 1: you everything about the time and places and the person. 216 00:13:05,080 --> 00:13:08,160 Speaker 1: My cookbook I called a memoir of my life told 217 00:13:08,160 --> 00:13:10,560 Speaker 1: through food. I love your cook tell us about your cookbook. 218 00:13:10,720 --> 00:13:13,840 Speaker 1: That's that, yes, But was this was like eleven years ago. 219 00:13:13,840 --> 00:13:16,560 Speaker 1: I'm writing a new one right now. But it was hard. 220 00:13:16,800 --> 00:13:19,840 Speaker 1: Cookbooks are hard with a very small return unless you're 221 00:13:19,920 --> 00:13:22,880 Speaker 1: Martha Steward or you know, and uh, I mean just 222 00:13:22,960 --> 00:13:25,800 Speaker 1: the recipe testing and you know, I don't measure anything. 223 00:13:26,400 --> 00:13:28,920 Speaker 1: And I would be like, you know, has lemon. They're like, okay, 224 00:13:28,920 --> 00:13:31,760 Speaker 1: how much lemon. I'm like a lemon, A squeeze of woman? Okay? 225 00:13:31,800 --> 00:13:33,880 Speaker 1: Is it a big lemon, A medium lemon, a yellow lemon, 226 00:13:33,880 --> 00:13:36,000 Speaker 1: and meyer lemon? And I was like a lemon put 227 00:13:36,000 --> 00:13:38,880 Speaker 1: the limit? Oh my god. And I hated the part 228 00:13:38,920 --> 00:13:42,640 Speaker 1: because you're much more intuitive, and I hated that that 229 00:13:42,679 --> 00:13:44,680 Speaker 1: you had to be exact. And when I get a cookbook, 230 00:13:44,720 --> 00:13:46,840 Speaker 1: I hate when it's not exactly. Yeah, that's the thing. 231 00:13:46,920 --> 00:13:50,040 Speaker 1: Because you want cold water? How much cold water? Window? Yeah? 232 00:13:50,040 --> 00:13:52,880 Speaker 1: How cold? Ice cold? Or ice cube cold or yeah. 233 00:13:53,080 --> 00:13:55,760 Speaker 1: So I get it and I understand it. But if 234 00:13:55,760 --> 00:13:58,280 Speaker 1: you looked, it was like it started in a lot 235 00:13:58,320 --> 00:14:02,120 Speaker 1: of Mexican food, my cookboo. And then I married a 236 00:14:02,120 --> 00:14:05,000 Speaker 1: Frenchman and we spent all of our summers in France 237 00:14:05,000 --> 00:14:09,960 Speaker 1: and I learned all these amazing sauces and croissants and bread. 238 00:14:10,200 --> 00:14:12,880 Speaker 1: So that was in there and then I had some 239 00:14:13,520 --> 00:14:17,000 Speaker 1: obviously American dishes, and so it was so funny because 240 00:14:17,000 --> 00:14:18,640 Speaker 1: people like, oh my god, you can literally see who 241 00:14:18,760 --> 00:14:21,640 Speaker 1: you are through your recipes. It's so true. I love 242 00:14:21,680 --> 00:14:24,800 Speaker 1: your recipe. It's amazing. It's so easy. It's a lot 243 00:14:24,840 --> 00:14:27,920 Speaker 1: of ingredients, but it's so easy. Yeah, I see, I 244 00:14:27,960 --> 00:14:29,960 Speaker 1: was a croc pop person. I'd make it in a 245 00:14:30,000 --> 00:14:33,160 Speaker 1: croc pot. Yeah. But I'm saying growing up, okay, we 246 00:14:33,160 --> 00:14:36,080 Speaker 1: were crop pop family because my mom loved to like 247 00:14:36,200 --> 00:14:37,640 Speaker 1: turn it on in the morning when we got home 248 00:14:37,680 --> 00:14:41,400 Speaker 1: after school, sading beef stew. You know, So was your 249 00:14:41,800 --> 00:14:44,360 Speaker 1: was your mom a big influence on cooking, on your cooking? 250 00:14:44,440 --> 00:14:47,240 Speaker 1: The home cooks in my household where my aunt Elsa. 251 00:14:47,520 --> 00:14:50,680 Speaker 1: She was a caterer because she did weddings and kingsanetta's 252 00:14:50,760 --> 00:14:53,400 Speaker 1: and bar mitzvahs, and we all had to work for 253 00:14:53,400 --> 00:14:55,920 Speaker 1: her eventually, like you know, we had to go and staff. 254 00:14:56,040 --> 00:14:59,720 Speaker 1: We were child labor. And uh so she's the one 255 00:14:59,760 --> 00:15:00,960 Speaker 1: that really they taught me how to cook. She was 256 00:15:01,000 --> 00:15:03,960 Speaker 1: like my grandma. She was my mom's oldest sister and 257 00:15:04,040 --> 00:15:06,320 Speaker 1: she raised my mom. My mom wasn't a great cook. 258 00:15:06,400 --> 00:15:09,440 Speaker 1: I'm telling you. She was a hamburger helper, open a 259 00:15:09,480 --> 00:15:14,480 Speaker 1: canna beans, cann of spinach, canna beats, it's all can 260 00:15:14,760 --> 00:15:17,560 Speaker 1: can can cans. Like she'd open the can of corn 261 00:15:17,680 --> 00:15:19,480 Speaker 1: and she put the can of beans and put it 262 00:15:19,560 --> 00:15:22,360 Speaker 1: together with some ground beef and that was it. It 263 00:15:22,480 --> 00:15:25,840 Speaker 1: was just fuel. Yeah, I mean it was it was hot, 264 00:15:26,400 --> 00:15:29,320 Speaker 1: and it was quote unquote homemade. You know what I mean. 265 00:15:29,320 --> 00:15:31,960 Speaker 1: It wasn't fast food. But it's funny because I made 266 00:15:31,960 --> 00:15:34,520 Speaker 1: something of the day. My mom goes, this is amazing. Mom, 267 00:15:34,560 --> 00:15:36,760 Speaker 1: you taught me that. You you taught me that, she goes, No, 268 00:15:36,880 --> 00:15:39,000 Speaker 1: I didn't like. She was like, I don't know where 269 00:15:39,000 --> 00:15:41,080 Speaker 1: you learned this, but it wasn't me. My mom was 270 00:15:41,120 --> 00:15:44,760 Speaker 1: an amazing, amazing, amazing cook. Look, even in elementary school, 271 00:15:45,120 --> 00:15:47,280 Speaker 1: we wouldn't go with just a regular lunch box like 272 00:15:47,320 --> 00:15:50,440 Speaker 1: all of the other kids. She would come to school 273 00:15:50,800 --> 00:15:54,080 Speaker 1: during lunch and she had we had these three tiered 274 00:15:54,400 --> 00:15:58,040 Speaker 1: lunch boxes with warm food. So the top would have 275 00:15:58,200 --> 00:16:01,600 Speaker 1: either super salad, and then the metal would have the 276 00:16:02,040 --> 00:16:04,480 Speaker 1: main dish, maybe it was a stew or maybe it 277 00:16:04,520 --> 00:16:07,080 Speaker 1: was chicken, or maybe it was fished. It was something warm, 278 00:16:07,120 --> 00:16:10,520 Speaker 1: and then the bottom tier would have a dessert like 279 00:16:10,560 --> 00:16:12,560 Speaker 1: a little piece of cake or a little piece of plan. 280 00:16:13,200 --> 00:16:16,960 Speaker 1: Every day, my mom used to come to school during 281 00:16:17,040 --> 00:16:21,280 Speaker 1: lunch and deliver these little lunch boxes to my brothers 282 00:16:21,320 --> 00:16:24,200 Speaker 1: and I and the kids were always like, Oh, what 283 00:16:24,200 --> 00:16:26,480 Speaker 1: what is my day eating today? I just I was 284 00:16:26,560 --> 00:16:28,840 Speaker 1: so proud. You would think as a kid that I 285 00:16:28,840 --> 00:16:31,040 Speaker 1: would be like, I just want a Hello Kitty lunch box. 286 00:16:31,120 --> 00:16:38,400 Speaker 1: But now I was just I loved this. After the break, 287 00:16:38,440 --> 00:16:44,560 Speaker 1: we talk Thanksgiving, plus we visit a Sancudita celebration in Montabello, California, 288 00:16:44,680 --> 00:17:07,520 Speaker 1: organized by chef I recently attended a community party in 289 00:17:07,560 --> 00:17:11,480 Speaker 1: Los Angeles honoring San Jula, also known as San Julitas 290 00:17:11,640 --> 00:17:14,560 Speaker 1: or St. Jude in English. The event was hosted by 291 00:17:14,600 --> 00:17:18,040 Speaker 1: Elsa Chan. Elsa is the perfect person to highlight in 292 00:17:18,080 --> 00:17:21,520 Speaker 1: an episode about home cooks and Thanksgiving. Her son, Juan, 293 00:17:21,720 --> 00:17:24,959 Speaker 1: is the chef and owner of Elam, a catering company 294 00:17:24,960 --> 00:17:28,560 Speaker 1: and Papa restaurant in Los Angeles. They started together that 295 00:17:28,680 --> 00:17:32,440 Speaker 1: focuses on traditional yuc tech and food inspired by Elsa's 296 00:17:32,520 --> 00:17:35,520 Speaker 1: home cooking. Here's a taste of my time at Elsa's 297 00:17:35,520 --> 00:17:44,320 Speaker 1: annual party that gives thanks to Son Julitas. So today 298 00:17:44,560 --> 00:17:47,080 Speaker 1: it's a very special episode. As you can hear, there's 299 00:17:47,119 --> 00:17:49,880 Speaker 1: a lot of music in the background. And today we're 300 00:17:50,080 --> 00:17:53,480 Speaker 1: celebrating a woman named Elsa Chan who is an amazing cook, 301 00:17:53,880 --> 00:17:57,359 Speaker 1: and we're actually in her friend's backyard and they are 302 00:17:57,400 --> 00:18:13,359 Speaker 1: celebrating San the Page and Saints of lost causes of Bueno. 303 00:18:14,240 --> 00:18:17,600 Speaker 1: So we asked her why sanjulit best, Why this party 304 00:18:17,640 --> 00:18:20,919 Speaker 1: for this saint? And she's telling us that when she 305 00:18:21,080 --> 00:18:25,280 Speaker 1: moved to Los Angeles, she had two young children praying, praying, 306 00:18:25,320 --> 00:18:29,760 Speaker 1: praying for Ruf over the head, and she hosts this 307 00:18:29,840 --> 00:18:33,720 Speaker 1: party every single year in honor of San Cuvitas to 308 00:18:33,880 --> 00:18:44,480 Speaker 1: thank him. I see, and there's a mess, and there's music, 309 00:18:44,600 --> 00:18:46,879 Speaker 1: and there's dancing, and there's lots and lots of food 310 00:18:46,960 --> 00:18:50,399 Speaker 1: and people and she invites the community. It's all ages. 311 00:18:51,640 --> 00:18:54,480 Speaker 1: It's in her friend's backyard where she at one point lived, 312 00:18:55,040 --> 00:18:59,200 Speaker 1: and she has to searly festival in thanks to Sant 313 00:18:59,200 --> 00:19:02,239 Speaker 1: Cleita's to God. Are all her prayed to him? I mean, 314 00:19:02,280 --> 00:19:14,119 Speaker 1: he responded, are you an a signer of Thanksgiving? You 315 00:19:14,119 --> 00:19:17,480 Speaker 1: know it's funny. I this is our Thanksgiving episode. I 316 00:19:17,560 --> 00:19:22,720 Speaker 1: never really we never really celebrated Thanksgiving. I know, well, 317 00:19:22,720 --> 00:19:26,840 Speaker 1: now that's that feels like appropriate to not celebrate things. 318 00:19:26,840 --> 00:19:29,160 Speaker 1: I mean we I mean we did. But my parents 319 00:19:29,160 --> 00:19:32,639 Speaker 1: are Mexican, like Mexico Mexico first and first generation, so 320 00:19:32,680 --> 00:19:35,800 Speaker 1: we would have Thanksgiving just because, you know, we had 321 00:19:35,800 --> 00:19:38,480 Speaker 1: a break from school and my dad was a doctor, 322 00:19:38,720 --> 00:19:40,840 Speaker 1: a patient always gave him a turkey, so we would 323 00:19:40,840 --> 00:19:43,160 Speaker 1: eat the turkey, and then my mom would make sue 324 00:19:43,200 --> 00:19:47,679 Speaker 1: potato with marshmallows. So that's so stable and stable. I 325 00:19:47,680 --> 00:19:49,760 Speaker 1: love that and I make that, but that was what 326 00:19:50,840 --> 00:19:54,960 Speaker 1: I do. I do and and cinnamon and brown sugar, 327 00:19:55,200 --> 00:19:57,760 Speaker 1: brown cinnamon butter. Yes, yes, a lot tons of butter. 328 00:19:58,400 --> 00:20:01,119 Speaker 1: But it wasn't really a thing. And I remember, you know, 329 00:20:01,600 --> 00:20:07,719 Speaker 1: I didn't really experience an American Thanksgiving until I got married. 330 00:20:07,800 --> 00:20:11,159 Speaker 1: Really like he as an adult. Because my husband loves it. 331 00:20:11,160 --> 00:20:13,840 Speaker 1: I phoned to my brother, who you know, he's obsessed 332 00:20:13,840 --> 00:20:18,120 Speaker 1: with Thanksgiving and he's an amazing cor Oh he is. 333 00:20:18,600 --> 00:20:21,359 Speaker 1: I had no idea I'm going to teach him about it. 334 00:20:21,359 --> 00:20:23,840 Speaker 1: It's a good cook. I think the best turkey I've 335 00:20:23,840 --> 00:20:27,920 Speaker 1: ever had. He made a made so did it he 336 00:20:28,080 --> 00:20:31,239 Speaker 1: brind it? No, he didn't fry it, he brind it, 337 00:20:31,640 --> 00:20:35,199 Speaker 1: roasted it and then roasted him Dorian Brian and I fry. 338 00:20:35,440 --> 00:20:37,320 Speaker 1: You do fry, yeah, because you usually have to make 339 00:20:37,359 --> 00:20:40,920 Speaker 1: three turkeys and there's forty five minutes. Really, yeah, they're 340 00:20:40,960 --> 00:20:44,080 Speaker 1: forty five minutes each. Do you have like a a 341 00:20:44,240 --> 00:20:48,159 Speaker 1: special frier? I have an electric fire, not a gas 342 00:20:48,240 --> 00:20:51,320 Speaker 1: thing that blows up houses, which I did that the 343 00:20:51,320 --> 00:20:52,720 Speaker 1: first year, and I was like, I don't think I 344 00:20:52,720 --> 00:20:55,600 Speaker 1: should be connecting gaslines myself, you know. I was like, 345 00:20:55,680 --> 00:20:59,520 Speaker 1: this is an so many things of accidents, and no, 346 00:20:59,800 --> 00:21:02,480 Speaker 1: there was an electric What's great because it's like super 347 00:21:02,600 --> 00:21:05,880 Speaker 1: contained and so easy to So I'll bust it out 348 00:21:05,880 --> 00:21:10,800 Speaker 1: now for chifari a chicken, yeah, with peanut oil. Um. 349 00:21:10,840 --> 00:21:13,160 Speaker 1: But I'm not I'm not a good delegator for Thanksgiving. 350 00:21:13,200 --> 00:21:15,040 Speaker 1: I did. I did that a couple of years, and 351 00:21:15,160 --> 00:21:16,800 Speaker 1: I hated it because it was like, I go, okay, 352 00:21:16,800 --> 00:21:19,480 Speaker 1: you do the green beans, you do the Brussels sprouts, 353 00:21:19,600 --> 00:21:21,800 Speaker 1: and then what were the two things that tasted horrible? 354 00:21:21,880 --> 00:21:24,560 Speaker 1: The green beans and brussels. So I'm like, you're never 355 00:21:24,600 --> 00:21:26,440 Speaker 1: I'm never telling you to bring that again. People want 356 00:21:26,520 --> 00:21:28,320 Speaker 1: to like, they're like, please let me bring something, and 357 00:21:28,359 --> 00:21:31,080 Speaker 1: so I always go, what's what's your dish and they go, no, 358 00:21:31,200 --> 00:21:32,720 Speaker 1: you tell me, and I go, no, what are you 359 00:21:32,760 --> 00:21:35,879 Speaker 1: good at? And then bring back you bring that because 360 00:21:36,000 --> 00:21:41,760 Speaker 1: you're not messing up my palette of thanksgiving myself for 361 00:21:41,760 --> 00:21:44,160 Speaker 1: for forty people. I mean, I just I'm like, nope, 362 00:21:44,200 --> 00:21:45,800 Speaker 1: I'll do the mast. Nope, I'm going to do the 363 00:21:46,320 --> 00:21:47,959 Speaker 1: ID like to do with things myself as well. It's 364 00:21:47,960 --> 00:21:51,040 Speaker 1: just because I know it's quality control, control and just control. 365 00:21:52,920 --> 00:21:57,919 Speaker 1: Are you very gout? I hate people like dicing it 366 00:21:58,040 --> 00:22:03,200 Speaker 1: wrong and it's why are you holding the knife that way? 367 00:22:03,400 --> 00:22:06,240 Speaker 1: Don't put that in the water until it's boiling. I said, yeah, 368 00:22:06,240 --> 00:22:09,000 Speaker 1: I'm not a good delegator. But Thanksgiving was huge in 369 00:22:09,040 --> 00:22:11,560 Speaker 1: my house? Was it huge? It was? It's more important 370 00:22:11,560 --> 00:22:13,760 Speaker 1: than Christmas. Oh wow, Now for us it was Christmas. 371 00:22:13,800 --> 00:22:18,720 Speaker 1: Actually for us it's Christmas but three kinks. But so 372 00:22:18,760 --> 00:22:21,000 Speaker 1: even your house, it was. It was the thing. It 373 00:22:21,119 --> 00:22:24,400 Speaker 1: was the holiday. I mean even now it's like we're 374 00:22:24,440 --> 00:22:27,199 Speaker 1: getting together for Thanksgiving, right, But in Christmas everybody goes 375 00:22:27,240 --> 00:22:30,119 Speaker 1: their ways because everybody's married and the kids and the like. 376 00:22:30,320 --> 00:22:34,760 Speaker 1: So I'm with my family on Christmas, and so Thanksgiving 377 00:22:34,840 --> 00:22:37,040 Speaker 1: just was easier for all of us to do. And 378 00:22:37,080 --> 00:22:39,840 Speaker 1: I also liked Thanksgiving better because it wasn't about gifts. 379 00:22:40,440 --> 00:22:43,600 Speaker 1: It was really it was about the meal. Thanksgiving was 380 00:22:43,640 --> 00:22:46,080 Speaker 1: about the meal and sitting down and we all have 381 00:22:46,119 --> 00:22:48,160 Speaker 1: to say what we're grateful for. Like, I love that 382 00:22:48,640 --> 00:22:53,600 Speaker 1: way more than the chaos of presents and the stress 383 00:22:53,640 --> 00:22:56,960 Speaker 1: of what you're getting, what you're giving, What about this person? 384 00:22:57,000 --> 00:23:00,280 Speaker 1: Oh my god, I left so and so off my list? Yeah, no, 385 00:23:00,400 --> 00:23:02,679 Speaker 1: I get Yeah, I've experienced that now with with my 386 00:23:02,760 --> 00:23:07,440 Speaker 1: husband because he loves Thanksgiving. He loves Thanksgiving and become 387 00:23:07,480 --> 00:23:09,840 Speaker 1: pie is like his favorite food. So every year I 388 00:23:09,840 --> 00:23:13,720 Speaker 1: experienced with like a differently. Last year I made pecamp 389 00:23:13,760 --> 00:23:16,600 Speaker 1: pie ice cream pie. I don't know, I just sort 390 00:23:16,600 --> 00:23:18,040 Speaker 1: of invent her for things, so I don't have like 391 00:23:18,080 --> 00:23:21,560 Speaker 1: a thing that I make. I love to make everything. 392 00:23:22,080 --> 00:23:25,240 Speaker 1: Your spotoo, my sup potato, that's your thing. The supertoes, Yeah, 393 00:23:25,280 --> 00:23:27,240 Speaker 1: it's my thing. But now I just I just go 394 00:23:27,800 --> 00:23:31,400 Speaker 1: to his family's house and I just I just enjoy. Yeah. 395 00:23:31,440 --> 00:23:35,160 Speaker 1: I make my own cranberry sauce. Um, that's my favorite thing. 396 00:23:35,200 --> 00:23:38,720 Speaker 1: I have an amazing cranberry poach pears recipe and I 397 00:23:38,760 --> 00:23:40,840 Speaker 1: don't remember where I learned it, but my mom was like, 398 00:23:40,880 --> 00:23:46,080 Speaker 1: this is so fancy. It's a cooked pear. So it's 399 00:23:46,119 --> 00:23:50,399 Speaker 1: just so funny, so funny, it's so fancy, so funny. 400 00:23:50,640 --> 00:23:53,280 Speaker 1: My mom I learned from her, but she's like, you know, 401 00:23:53,359 --> 00:23:55,600 Speaker 1: she doesn't measure anything. And I get so frustrated because 402 00:23:55,600 --> 00:23:57,720 Speaker 1: I want to know and I want to replicate, you know, 403 00:23:58,160 --> 00:24:01,560 Speaker 1: so I follow her, I shadow her. She's like, it's 404 00:24:01,560 --> 00:24:02,919 Speaker 1: always like a little bit of this, a little bit 405 00:24:02,960 --> 00:24:06,000 Speaker 1: of that. But everything that she makes is just like 406 00:24:06,280 --> 00:24:09,240 Speaker 1: she comes to visit me all the time. And I 407 00:24:09,280 --> 00:24:10,720 Speaker 1: love it, and my husband wants it when she's there 408 00:24:10,720 --> 00:24:14,640 Speaker 1: because she just will open the refrigerator, opened the pantry, 409 00:24:14,840 --> 00:24:17,680 Speaker 1: and she'll just create something, creates And so I create 410 00:24:17,720 --> 00:24:21,880 Speaker 1: something anybody's else and create a gourmet meal with whatever 411 00:24:21,920 --> 00:24:23,920 Speaker 1: they have on the pantry. I love that challenge. I 412 00:24:23,920 --> 00:24:28,720 Speaker 1: would be amazing on one of those chef competitions, Chef Competition, 413 00:24:29,800 --> 00:24:39,080 Speaker 1: home home competition. I actually wrote my cookbook because my 414 00:24:39,119 --> 00:24:41,119 Speaker 1: aunt passed away and she was the only one that 415 00:24:41,200 --> 00:24:44,800 Speaker 1: knew that the maala recipe. And the first Christmas we 416 00:24:44,840 --> 00:24:46,960 Speaker 1: all got together to do that the maale is it 417 00:24:47,119 --> 00:24:49,480 Speaker 1: was like chaos. I mean, all the ants were arguing, 418 00:24:49,520 --> 00:24:51,280 Speaker 1: you don't put the comino in the massa. You put 419 00:24:51,320 --> 00:24:54,280 Speaker 1: the domino in the meat. No, you put to this 420 00:24:54,440 --> 00:24:56,159 Speaker 1: and no, the massa needs to be there. I mean, 421 00:24:56,200 --> 00:24:58,800 Speaker 1: it was like it was like World War three over 422 00:25:00,080 --> 00:25:02,120 Speaker 1: to be because everyone was trying to remember what Anne 423 00:25:02,119 --> 00:25:05,479 Speaker 1: Elsa did and Elsa and Elsa said. And so I 424 00:25:05,520 --> 00:25:07,399 Speaker 1: was like, you guys were going to forget all of 425 00:25:07,400 --> 00:25:09,960 Speaker 1: her recipes, Let's write them down because my aunts remembered 426 00:25:10,040 --> 00:25:12,399 Speaker 1: most of them. And so that's why I did it 427 00:25:12,400 --> 00:25:15,720 Speaker 1: for her. My my cookbooks dedicated to her, because I said, 428 00:25:15,840 --> 00:25:19,440 Speaker 1: with God to remember everything she made. It's so important. 429 00:25:19,520 --> 00:25:22,520 Speaker 1: My cousin wrote a cookbook of you gutic and cuisine 430 00:25:23,040 --> 00:25:26,800 Speaker 1: my Dad's from there. Her father had recently passed and 431 00:25:27,000 --> 00:25:29,600 Speaker 1: mine had recently passed, so he just collected all of 432 00:25:29,640 --> 00:25:33,679 Speaker 1: the recipes from whoever was still, you know, living, and 433 00:25:33,720 --> 00:25:37,920 Speaker 1: it's such a beautiful testament to the family. But it is, 434 00:25:38,240 --> 00:25:41,639 Speaker 1: it's it's it was. It's the new oral history. I 435 00:25:41,680 --> 00:25:44,760 Speaker 1: think the cook now it's ancient, but you know, when 436 00:25:44,800 --> 00:25:48,800 Speaker 1: you you would just speak recipes to each other, yeah, 437 00:25:49,119 --> 00:25:52,240 Speaker 1: you know, and then now we physically can have them, 438 00:25:52,240 --> 00:25:54,840 Speaker 1: and now they're online, and now they're accessible to everybody. 439 00:25:54,840 --> 00:25:58,040 Speaker 1: Everybody's writing a cookbook. Yeah, everybody makes our dough, you know, 440 00:25:58,720 --> 00:26:02,240 Speaker 1: like this pandemic sour do talk about the viral nous 441 00:26:02,240 --> 00:26:05,960 Speaker 1: and evolution of like the quote unquote recipe, right, like 442 00:26:06,200 --> 00:26:08,160 Speaker 1: the thing you used to just say to each other 443 00:26:08,280 --> 00:26:10,000 Speaker 1: and then used to write it on a three by 444 00:26:10,040 --> 00:26:12,639 Speaker 1: five index card, and then you made a book, and 445 00:26:12,640 --> 00:26:15,120 Speaker 1: then you made you know, now you can cook. I cook, 446 00:26:15,160 --> 00:26:17,119 Speaker 1: I can cook anything that just YouTube it. So the 447 00:26:17,160 --> 00:26:20,680 Speaker 1: food media on culture has blown up because of TikTok 448 00:26:20,680 --> 00:26:23,920 Speaker 1: and social media, TikTok and Instagram, Like I get so 449 00:26:23,960 --> 00:26:29,280 Speaker 1: many tips from TikTok about how to preserve an avocado, 450 00:26:29,480 --> 00:26:32,720 Speaker 1: how to chop an onion without crying, like everybody's food 451 00:26:32,720 --> 00:26:35,640 Speaker 1: expert now. And also one has to be really careful 452 00:26:35,760 --> 00:26:38,399 Speaker 1: right about how they present this and really respectful. And 453 00:26:39,119 --> 00:26:42,040 Speaker 1: and the Christian person that you saw it from the credit, 454 00:26:42,119 --> 00:26:44,280 Speaker 1: the person the culture that all of that, I think, 455 00:26:44,359 --> 00:26:47,560 Speaker 1: are you cut of the cloth that anybody can cook? Yeah? 456 00:26:47,760 --> 00:26:50,080 Speaker 1: Me too. And that's why I love cookbooks. And even 457 00:26:50,119 --> 00:26:52,240 Speaker 1: if you can't read, I mean this is something about 458 00:26:52,280 --> 00:26:54,560 Speaker 1: that that's a whole other conversations like Okay, who were 459 00:26:54,600 --> 00:26:56,840 Speaker 1: these cookbooks for? Right when? When you know, a lot 460 00:26:56,840 --> 00:26:59,760 Speaker 1: of people couldn't read, especially some of the earlier cookbooks 461 00:27:00,000 --> 00:27:03,440 Speaker 1: ever published. But yeah, if you have some ingredients, you 462 00:27:03,480 --> 00:27:06,600 Speaker 1: can put them together. I think that you can create 463 00:27:06,640 --> 00:27:10,320 Speaker 1: something amazing. I'm absolutely of the school that anybody can 464 00:27:10,359 --> 00:27:19,760 Speaker 1: cook and anybody and everybody should cook. Yes, let's talk. 465 00:27:20,480 --> 00:27:24,520 Speaker 1: I mean, I love I love manuta better because of 466 00:27:24,600 --> 00:27:27,880 Speaker 1: the because of the tripe, for the tripes, because the 467 00:27:27,920 --> 00:27:31,679 Speaker 1: pork lining, stomach lining, and it's the texture thing for me. 468 00:27:32,119 --> 00:27:35,640 Speaker 1: But I love I love with pork with the Chile. 469 00:27:36,280 --> 00:27:38,800 Speaker 1: I prefer the red. There's red bossoli and green. I 470 00:27:38,800 --> 00:27:46,280 Speaker 1: prefer the red with tons of fresh lime. And it 471 00:27:46,400 --> 00:27:49,800 Speaker 1: has a ton of harmony. I love that both of 472 00:27:49,840 --> 00:27:55,240 Speaker 1: these women have recipes for and be sent that and 473 00:27:54,040 --> 00:27:57,320 Speaker 1: and be sent that. She she labels it as an 474 00:27:57,359 --> 00:28:01,280 Speaker 1: indigenous dish, and it's a pre it's a pre colonial 475 00:28:01,720 --> 00:28:03,919 Speaker 1: you know dish. Not the pork, right, but it's a 476 00:28:03,920 --> 00:28:09,119 Speaker 1: pre colonial dish. And I love with leftover turkey. I 477 00:28:09,160 --> 00:28:13,399 Speaker 1: always make the leftover what's the broth of It's just 478 00:28:13,440 --> 00:28:19,040 Speaker 1: it's Chile. Who chicken broth? It's chicken. Yeah, usually make chicken. 479 00:28:19,240 --> 00:28:20,840 Speaker 1: And it's a great thing to do with the leftover 480 00:28:21,280 --> 00:28:25,199 Speaker 1: leftover turkey sandwiches or turkey. Yeah, I make turkey sandwich. 481 00:28:25,320 --> 00:28:27,720 Speaker 1: What like, there's I mean, I make turkey salad sandwich. 482 00:28:27,760 --> 00:28:30,720 Speaker 1: Is turkey salad sandwiches. So many things to do. I think, 483 00:28:31,640 --> 00:28:34,960 Speaker 1: oh that's good. Yeah, I make people actually hope there's 484 00:28:34,960 --> 00:28:39,360 Speaker 1: a lot of turkey leftover for my famous turkey salad sandwiches. Yeah. 485 00:28:39,520 --> 00:28:42,080 Speaker 1: I toast a sour dough and I do an open 486 00:28:42,160 --> 00:28:47,000 Speaker 1: face kind of um situation and everybody just go they're 487 00:28:47,000 --> 00:28:49,760 Speaker 1: ready to eat again. Like it's usually these the holidays, 488 00:28:49,800 --> 00:28:52,800 Speaker 1: it's the day after what you do with the leftover, 489 00:28:52,880 --> 00:28:56,520 Speaker 1: that's so that's a great thing to do, just something 490 00:28:56,680 --> 00:29:00,960 Speaker 1: different to make with to make with lefto were Thanksgiving 491 00:29:01,160 --> 00:29:06,960 Speaker 1: turkey and even pre conquest, women played a huge role 492 00:29:07,120 --> 00:29:12,000 Speaker 1: in shaping Mexican cuisine. It was the women that were making. 493 00:29:12,760 --> 00:29:16,120 Speaker 1: It was the woman that were externalizing the corn and 494 00:29:16,200 --> 00:29:19,920 Speaker 1: just really doing doing everything in the kitchen. And I 495 00:29:19,960 --> 00:29:25,600 Speaker 1: think today we are seeing the importance in culinary history 496 00:29:26,000 --> 00:29:31,040 Speaker 1: and giving importance to recipes and where they came from. 497 00:29:31,080 --> 00:29:34,640 Speaker 1: And these are two women in Mexican culinary history, but 498 00:29:34,680 --> 00:29:37,520 Speaker 1: there are women like this all over the world that 499 00:29:37,880 --> 00:29:41,320 Speaker 1: should be celebrated and people should know about. Thanks everyone 500 00:29:41,400 --> 00:29:48,080 Speaker 1: for listening and don't forget to subscribe. Thank you by everyone. 501 00:29:50,320 --> 00:29:54,280 Speaker 1: Hungry for History is an unbelievable entertainment production in partnership 502 00:29:54,320 --> 00:29:57,840 Speaker 1: with I Hearts my podcast network. For more of your 503 00:29:57,840 --> 00:30:01,080 Speaker 1: favorite shows, visit the I Heart Radio app, Apple Podcasts, 504 00:30:01,200 --> 00:30:06,360 Speaker 1: or wherever you get your podcasts. M