Speaker 1: My name is Eva Longoria and I am my traon
Speaker 1: and welcome to Hungry for History, a podcast that explores
Speaker 1: our past and present through food.
Speaker 2: On every episode, we'll talk about the history of some
Speaker 2: of our favorite dishes, ingredients, and beverages from our culture.
Speaker 3: So make yourself at home, even Brichel. Thanksgiving is coming up,
Speaker 3: which means trips to the market, the crowded markets.
Speaker 2: Every market right around Thanksgiving is a zoo and that
Speaker 2: kind of energy has existed in markets ever since they started.
Speaker 3: Today's episode is all about mercados.
Speaker 4: Let me tell you something.
Speaker 3: My first cookbook, I did a love letter to produce managers.
Speaker 4: After that, I love I love a good produce section.
Speaker 4: I love it. That's why I like mercados. I like
Speaker 4: to go.
Speaker 3: And this is living in Mexico and now in Spain.
Speaker 3: You have to take a little your own shopping cart
Speaker 3: because you have to go to the market to get
Speaker 3: your vegetables. You got to go to the butcher to
Speaker 3: get your meat, and you got to go to you know,
Speaker 3: the flower place to get your flowers. Like they don't
Speaker 3: have the souper market that has everything they do, but they're.
Speaker 5: Not as popular. Yeah, I wish it was like that here.
Speaker 2: You know, I try to go on Sundays, I try
Speaker 2: to go to the farmer's market and there's one not
Speaker 2: far from me.
Speaker 5: There are a few sort of around around me. And
Speaker 5: I love it.
Speaker 2: And I love it because you're supporting the local farmers,
Speaker 2: you know, and and that the markets in Mexico or
Speaker 2: the Wahaka Golula market is incredible. There's this one in
Speaker 2: Wa Watemala that I went to, Chichi Castenango. That's unlike
Speaker 2: anything I'd ever ever seen before. So yeah, and I'd
Speaker 2: love that. It really gives you a sense of community.
Speaker 3: So I feel like markets have historically in the soul
Speaker 3: of every community. It was the blass i. It was
Speaker 3: the place where everybody was seen. It was the place
Speaker 3: of commerce. It was, you know, the place of meeting
Speaker 3: people and talking to people.
Speaker 4: And so what is the history of meticalgo's in the markets?
Speaker 2: Yeah, I mean they, like you said, they are the
Speaker 2: soul of every community. And really their initial history predates
Speaker 2: the oldest records. And they they are something that, you know,
Speaker 2: they connect social and economic lives of cities. They showcaser regions,
Speaker 2: you know, food and because some of them are many
Speaker 2: of them, especially historically are ephemeral. They are difficult to
Speaker 2: find archaeologically, you know, because of this, because sometimes they've
Speaker 2: only lasted for a few days or for or for
Speaker 2: a week. A stall was set up and then taken down,
Speaker 2: so there's not much of a trace. But there have
Speaker 2: been markets, of course for and thousands and thousands of
Speaker 2: years in every part of the world.
Speaker 3: Yeah, you know, when I went to Morocco, they have
Speaker 3: the famous spice market, which has been around.
Speaker 4: For thousands of years.
Speaker 3: That's like one of the oldest markets, and it's called
Speaker 3: the spice market because you see all the spices of
Speaker 3: this beautiful, big relapsed sacks.
Speaker 4: And I love to see that history.
Speaker 3: And it's obvious that that they're living archaeological finds right
Speaker 3: like they're continuing to this day.
Speaker 5: Oh my god.
Speaker 2: Yes, absolutely, And this is one thing that really strikes me,
Speaker 2: Like when I went to Toaka or to Chichatemala, it's like,
Speaker 2: oh my god, this is this is a history, this
Speaker 2: is living history. This has to be you know, preserved forever.
Speaker 2: And they bring people together.
Speaker 3: The ancient Greeks probably you know as one of the
Speaker 3: most famous markets.
Speaker 2: Yeah, the ancient Greek Agora was a major focus of
Speaker 2: everyday affairs, and they traded everything from food to perfume.
Speaker 2: You could get your haircut, you could go for a drink,
Speaker 2: and they just did. They had everything like many markets
Speaker 2: you know, do today in this ancient Greek agora, which
Speaker 2: I find a fact that I find really kind of
Speaker 2: funny is that bread sellers were notoriously loud and vulgar.
Speaker 2: They needed to make a mark so that people would
Speaker 2: come and shop from them. Most people couldn't read, so
Speaker 2: whoever was making more of a scandal would get the
Speaker 2: most attention.
Speaker 3: Markets differ wherever you are in the world. Sometimes they
Speaker 3: are the soups, so the bizarres, the mercados. I love
Speaker 3: the fact that they support small businesses, yes, right, Like
Speaker 3: it's a way for small business owners to kind of
Speaker 3: test the success of their food and you know, kind
Speaker 3: of experiment and do research and development to see like
Speaker 3: is this working. So I've always loved to support, you know,
Speaker 3: the small farmer, the small business.
Speaker 2: They're really the soul of a community.
Speaker 3: After the break, friend of the show chef Brian Ford
Speaker 3: joins us to talk about his new cookbook, ban Dulse,
Speaker 3: the Latin American baking book Today.
Speaker 2: Bread is one of the most important things that you
Speaker 2: could buy at a market. So we thought, why not
Speaker 2: chat with Brian about what those early loaves of bread
Speaker 2: were light.
Speaker 5: That's after the break.
Speaker 4: I'm great for history.
Speaker 3: Got a chance to talk to chef Brian Ford, baker extraordinaire.
Speaker 4: He joined us last season for our Toba episode.
Speaker 5: Brian's new book is really special.
Speaker 2: He includes native grains and roots that would have been
Speaker 2: sold in pre Hispanic mercados to make contemporary breads grounded
Speaker 2: in history. Enjoy our conversation.
Speaker 5: Hey, Brian, who are you. I'm good. I'm so happy
Speaker 5: to see you.
Speaker 6: It's been a while. Thanks for having me. I appreciate
Speaker 6: it so much.
Speaker 2: So I want to talk about your book, Banni Dulse,
Speaker 2: The Latin American Baking Book. You have over one hundred
Speaker 2: and fifty recipes from all of the Latin American countries
Speaker 2: from Mexico, Central South America to the Caribbean. You set
Speaker 2: the reader up for success, but you also include a
Speaker 2: lot of history and cultural insight, and that is what
Speaker 2: I think makes the book really shine. The history of
Speaker 2: Latin American breads are not straightforward, like you say, right,
Speaker 2: Some breads trace their roots back to indigenous ingredients and traditions.
Speaker 2: Some of the moros to a reaction to colonization, and
Speaker 2: others are influenced by West African traditions. So there's a
Speaker 2: lot going on there. And you really talk about all
Speaker 2: of this, do you have a whole section on grains
Speaker 2: and roots with native ingredients like cassava, quin amoranth corn
Speaker 2: and these are all ingredients that would have been found
Speaker 2: in pre Hispanic markets.
Speaker 6: Yep?
Speaker 5: Right? What kind of native breads were.
Speaker 6: Being It's difficult to pinpoint exact and this is something
Speaker 6: that I'm going to be pursuing forever, uh, you know,
Speaker 6: and hopefully you know, find better avenues into.
Speaker 1: Uh.
Speaker 7: Documentation is really the word, right, It's like how how was?
Speaker 7: How was pre Hispanic baking documented? And there's trace evidence
Speaker 7: of a lot of different stories and and and pieces
Speaker 7: that you can kind of put together. Specifically in Ecuador,
Speaker 7: banda ambato was a was a bread that was made
Speaker 7: with different you know, pea flowers and uh chicha as as.
Speaker 6: The for fermentation.
Speaker 7: And the initial colonists there they felt that it was
Speaker 7: as good or better than the wheat bread they were
Speaker 7: eating back in you know, France or wherever they you know,
Speaker 7: where they came from. Amorant is something that's always you know,
Speaker 7: grown in Latin America, and you know, I tried to
Speaker 7: utilize amorant in a way that it could utilize its
Speaker 7: nutritional benefits in like the sour dough starters and sour
Speaker 7: dough preferments or incorporating you know, fifty or one hundred
Speaker 7: grams of amorant here and there and some of the
Speaker 7: recipes just to let that indigenous grain shine through, you know,
Speaker 7: in the gluten free section, you know, kind of just
Speaker 7: concocted some of my own ideas of how amorant could
Speaker 7: be used in baking, as well as sorgum. Even though
Speaker 7: sorthum's indigenous to Africa, it is it's a grain that's
Speaker 7: commonly used in Central America to combat hunger and to
Speaker 7: just try to you know, to be used in abundance
Speaker 7: to feed not just animals but also people.
Speaker 5: So fascinating.
Speaker 2: I was surprised to see sorgum in there, actually because
Speaker 2: I feel I grew up in South Texas and you
Speaker 2: see sorghum on the road and it was like for
Speaker 2: for animal feed.
Speaker 6: So yeah, yeah.
Speaker 2: But you mentioned this whole, this whole thing about just
Speaker 2: you know, trying to figure out these roots because so
Speaker 2: much is not documented and even the the i'm Ambato
Speaker 2: that you that you just mentioned and I I have
Speaker 2: never heard of it before, you know, reading your your book,
Speaker 2: but we know about it because the colonizers talked about it, right,
Speaker 2: So it's like who's telling these stories? Like who gets
Speaker 2: to you know, tell these stories exactly.
Speaker 6: It's tricky, It's tricky. It's not easy. Yeah, but hopefully
Speaker 6: this is just like.
Speaker 7: Opening the door, you know, this is this has definitely
Speaker 7: unlocked my mind and unlocked like the path forward in
Speaker 7: terms of where where I can go and and how
Speaker 7: I can research and like you know what almost like
Speaker 7: a roadmap to start to pinpoint more uh uh specifics
Speaker 7: about this history and try to like really, I think
Speaker 7: it's a it's it's not something that can just be
Speaker 7: unpacked in a matter of a short period of time.
Speaker 7: I think it's gonna be for me personally, a lifelong
Speaker 7: pursuit to just continue to get as deep as possible
Speaker 7: within the truth or as close to what we what
Speaker 7: we can consider to be the truth about the origins
Speaker 7: of the specific food ways.
Speaker 6: And it's tough because you know, you have you have
Speaker 6: the reality of chattel slavery.
Speaker 7: Right, So you know, we're talking about so many different
Speaker 7: people that were displaced from Africa and enslaved and basically
Speaker 7: do you know doing bringing their traditions into the Americas.
Speaker 7: Then you have the indigenous, which and then there's so
Speaker 7: many different types of indigenous, you know, different tribes and
Speaker 7: different food ways. And then you have the colonizers. So
Speaker 7: you have this kind of trifecta of influence and it's like,
Speaker 7: I just I hope one day to be able to
Speaker 7: really see some concrete, some more concrete facts about or
Speaker 7: documentation about how these food ways evolved.
Speaker 5: And even at the beginning of your book you talk
Speaker 5: about Latin America.
Speaker 2: It has Latin because it was colonized by people who
Speaker 2: spoke these languages. So everything is just sort of tied
Speaker 2: into complex web, which is super super fascinating. Yeah, you
Speaker 2: talk about well, of course, when I think of bread,
Speaker 2: and I think maybe when most people think of bread,
Speaker 2: they think of they think of wheat, right, So this
Speaker 2: is like way before wheat, and wheat was introduced pretty
Speaker 2: early on in Mexico by and the very first well
Speaker 2: the first known harvester of wheat in the America's was
Speaker 2: Juan Garrido.
Speaker 5: It was an African. Let's talk about it.
Speaker 6: Yeah, let's talk about it.
Speaker 7: It's the most fascinating, one of the most fascinating stories,
Speaker 7: which I you know, I have I have ambitions, uh,
Speaker 7: you know, to to really try to to dive super
Speaker 7: deep into this one.
Speaker 6: But Garrido was that's not even his real name, you know,
Speaker 6: that was Actually I'm not gonna lie.
Speaker 7: I mean, I'm trying to find his you know, his
Speaker 7: real name, you know, that's part of But that's and
Speaker 7: and that's see that it just feels so problematic. It's like,
Speaker 7: how could if we know his name was one Garrio,
Speaker 7: how how can we not know what his birth African
Speaker 7: name was or like but anyway, you know, I'm sure
Speaker 7: you know it's getting out of Africa and ending up
Speaker 7: in Spain. You know, he assimilated, essentially became a conquistador
Speaker 7: by choice or by you know. Again, it's it's it's
Speaker 7: how do we unpack it further? But he changed his
Speaker 7: name to match those names of the Spaniards, and he
Speaker 7: accompanied Pons dely on, you know, and he and it's
Speaker 7: it's interesting. Actually, my my wife's parents live on the
Speaker 7: coast of Florida. I mean a few minutes drive from
Speaker 7: this National Park that's Ponce's landing point. Actually, so it's
Speaker 7: it's you know, when we travel for the holidays, I
Speaker 7: always see it.
Speaker 6: And I'm like, you know what one Garridos right here.
Speaker 6: He must have been walking amongst this area right here,
Speaker 6: and they were like, yo, you know.
Speaker 7: And it's it's you know, trying to think back on
Speaker 7: on that must have been wild by the way, just
Speaker 7: like to think back in the fifteen hundreds, you know, yeah,
Speaker 7: that same supposedly this spot is where they came.
Speaker 5: But yeah, he was the first African in North America.
Speaker 7: Yeah, yeah, the first like known or documented African, you know,
Speaker 7: black human being.
Speaker 6: You know.
Speaker 7: But again it's like, you know, who started this stat
Speaker 7: But but that's where we're, That's where we are, and
Speaker 7: that is that is the accepted fact. So that's what
Speaker 7: we're going with. But yeah, so you know, and and
Speaker 7: and his it's kind of legendary. It's it's honestly, it's
Speaker 7: a thing of legend.
Speaker 6: Juan It' said.
Speaker 7: It's a very interesting story that I want to continue
Speaker 7: to to learn about research right about and so he
Speaker 7: you know, he was he was given some seeds and
Speaker 7: he was, hey, go go.
Speaker 6: Plant, go, you know, go figure out how to plan this.
Speaker 7: And and from there there was a lot of other
Speaker 7: history in terms of how you know, once ponstil On
Speaker 7: wasstanly On. That's like guac guak constantly on, you know,
Speaker 7: I you know, I believe.
Speaker 6: He was with him for when when he passed away
Speaker 6: as well.
Speaker 7: And then Garrido ended up, uh, you know, having a
Speaker 7: farm and kind of like riding into the sunset it
Speaker 7: seems but I'm like, what did he really just liked?
Speaker 7: But you know, so, but yeah, it's an interesting story.
Speaker 7: I think it's unbelievable and I can't I can't wait
Speaker 7: to learn more about you know, who was he before
Speaker 7: he was one Garrido?
Speaker 6: That's the real question.
Speaker 2: And yeah, that is that is a fascinating question. And
Speaker 2: why he became a farmer basically, right, he harvested you know,
Speaker 2: wheat after he was a conquistador. Yeah, but really early on,
Speaker 2: so bread was first sold in Mexican markets beginning in
Speaker 2: fifteen twenty five, so this was really really early, you know,
Speaker 2: post conquest. Yeah, so what were these early breads like
Speaker 2: because they were divided by.
Speaker 7: Class, right, so you know, you you have obviously at
Speaker 7: the time a heavy you know, the reason the reason
Speaker 7: wheat was planted was because the colonizers they wanted bread.
Speaker 7: They wanted to you know, they wanted to they were
Speaker 7: here to take over the land, right to conquer, and
Speaker 7: they wanted to eat stuff that they like back home,
Speaker 7: which was you know, you know, enriched enriched wheat based breads. Uh,
Speaker 7: you know, white white flour being you know, if you're
Speaker 7: eating white flour, your your high class, you.
Speaker 6: Know what I'm saying.
Speaker 7: If you're if you're eating like in Brazil, if you
Speaker 7: look at like franceas or Baugeno with you know, Banfrances,
Speaker 7: it was you know, they wanted it with what the
Speaker 7: the who was ruling the land, They're like, I want
Speaker 7: this with white flour and the wheat flowers for you know,
Speaker 7: the enslaved and for the for the four they're going
Speaker 7: to eat the wheat flour. Which is interesting now if
Speaker 7: you think about today, if you're eating white flour, you're broke.
Speaker 7: If you're eating white you're using white flour, eating white
Speaker 7: like straight white bread, you're broke. And it's because it's
Speaker 7: you know, it's easier to mass produce and bleach uh
Speaker 7: white flour and package it up and sell it for
Speaker 7: cheap and make you know, uh you know, commercial commercialized
Speaker 7: commodity bread, which is like, so, but if you've got money,
Speaker 7: you're going to the farmer's market to get that heirloom wheat,
Speaker 7: to get that whole grain because you're you're trying to
Speaker 7: watch your pH balance and your you need your probiotics
Speaker 7: and so like if you're eating wheat, now you are affluent.
Speaker 6: Whole whole wheat, so to say.
Speaker 7: But but yeah, you know those first uh banias or reposterias,
Speaker 7: uh was what were designed to a lot of different
Speaker 7: pastry shops were made to kind of emulate uh yeah.
Speaker 7: The say is essentially it's like, hey, like how do
Speaker 7: we add this fat? We want to make, you know,
Speaker 7: a brioche or or whatever it is that they were
Speaker 7: accustomed to wanting to make. And I think it it
Speaker 7: just evolved into the way that this mashup of people
Speaker 7: made it, you know. And and that's there's there's lines
Speaker 7: within like how food permeate time, Right, It's like there's
Speaker 7: like definitive lines where something used to be something else
Speaker 7: but then it became something else. And it's but it's
Speaker 7: also both at the same time. The easiest example, I
Speaker 7: always uses dumplings, ravioli or noodles to pasta, you know,
Speaker 7: Egyptian or flatbread in the Fertile Crescent to pizza. So no,
Speaker 7: but with pizza, no one, there's no one out there.
Speaker 7: That's just like, like, pizza is Italian, Pizza is very distinct, right,
Speaker 7: That's that's just like a fact. And people are die
Speaker 7: hard about pizza. It's not a flatbread and this and that.
Speaker 7: But when it comes to panduls, it's like, oh, isn't
Speaker 7: that just a briosh you know? Or isn't that It's like, well,
Speaker 7: if you're going to use that logic, use that logic
Speaker 7: across the board, right, you can't just use that logic
Speaker 7: for us, but then go ride your high horse with
Speaker 7: all the stuff that was derived from uh.
Speaker 6: A Joe or or Africa in the Middle East.
Speaker 7: So so please like you know, like pastry, pastry is
Speaker 7: pastry French. No, No, pastry is Egyptian or you know,
Speaker 7: it's it's a Middle or Middle East. You know, you
Speaker 7: apply it across the board or don't apply it at all. Right,
Speaker 7: So that a little off topic, but yeah, but you know, you.
Speaker 7: Essentially you get these Bandulsas you start, you start to
Speaker 7: see different breads being made with of course the you
Speaker 7: know Beatot this uh in Guadalajara. You know, you've got
Speaker 7: this this story storied uh tale of Biote, this colonizer
Speaker 7: who is trying to help some of the indigenous, and
Speaker 7: some of the native people make long breads, you know,
Speaker 7: like the like the ones they want to back home.
Speaker 7: But through the climate, through the altitude, through the the
Speaker 7: different time, you know, the way the flower grows, you
Speaker 7: have a different bread and then you have a different
Speaker 7: baking culture.
Speaker 6: And over time you have a completely different bread now.
Speaker 7: And it's like, hey, you can't just say that that's
Speaker 7: a bag it because again, say, you know, applying this
Speaker 7: principle of food and the principle of time, it's a
Speaker 7: completely different thing. So you know, these early breads were
Speaker 7: of course influenced by those that were not native to
Speaker 7: the lend, but it has become a very distinct bacon culture.
Speaker 2: Thank you so much. I'm so excited about cooking from
Speaker 2: your book.
Speaker 6: Thank y'all.
Speaker 3: After the break, we're going back in time to talk
Speaker 3: about the largest and most important pre Hispanic market in Mexico.
Speaker 2: And They sold everything there from precious stones and tools,
Speaker 2: sita malas and ghisallos.
Speaker 4: They still sell them.
Speaker 3: That's after the break.
Speaker 4: Stay with us.
Speaker 2: The largest and most important pre Hispanic market, or the
Speaker 2: tianges was the one in Tlatelrgo, which is now a
Speaker 2: park called Jadin the Santiago and next to the city.
Speaker 2: And this was a market that was set up and
Speaker 2: taken down daily. A part of the market was on
Speaker 2: the edge of the water to facilitate the exchange of
Speaker 2: products on canoes. And this market was massive, massive, massive, massive. Yeah,
Speaker 2: everything from cacao and vanilla and herbal medicines to flowers
Speaker 2: and ceramic, cookwars and feathers and tortillas and live animals
Speaker 2: like everything precious stone, gold, silver, everything, as well as
Speaker 2: like prepared foods like the malis and gisados and atoles,
Speaker 2: and sellers from neighboring regions would come to sell their products,
Speaker 2: and so there were likely numerous languages.
Speaker 4: Yeah.
Speaker 3: Remember when we did our when we did the chocolate episode,
Speaker 3: and we talked about how the cacao bean was used
Speaker 3: as currency in these markets. But for the most part,
Speaker 3: the Aztecs we really didn't have a currency. They didn't
Speaker 3: have a coin or bill or anything, and so everything
Speaker 3: was based on bartering. I'll give you, you know, two of
Speaker 3: these for one of those. You know, here's two tomatoes
Speaker 3: for one avocado, chili for beans. But if you had
Speaker 3: the cacao seeds, then you you were part of the
Speaker 3: upper class because you could get better, better stuff.
Speaker 2: Yeah, you could get gold or cotton, but yeah, but yeah,
Speaker 2: and everything was else was on the treque was this
Speaker 2: bartering system. But even sellers established the worth and the
Speaker 2: cost of the ingredients. But there were inspectors at the
Speaker 2: market on duty ensuring that transactions were done honestly and honorably.
Speaker 3: Wow, I didn't know this that hevnan Grpez and his
Speaker 3: letter back to the Emperor Carlos mentioned that about sixty
Speaker 3: thousand people came to the plaza daily daily for products
Speaker 3: or to barter.
Speaker 4: That is insane.
Speaker 3: His chronicle mention that people were as far as the
Speaker 3: eye could see, and they sold raw goods, cooked goods,
Speaker 3: infinite amounts of corn, obviously, fruit, avocado, honey, agave.
Speaker 4: So that is so crazy.
Speaker 3: That is as early as fifteen twenty, this was already
Speaker 3: a thriving medicado.
Speaker 2: And one of the most important items that was sold
Speaker 2: was salt. And they also mentioned how yeah, how organized
Speaker 2: everything was, so each type of product had its own
Speaker 2: section or its own row.
Speaker 5: But there was also class structures.
Speaker 2: You mentioned if you had cakeosi, but you were among
Speaker 2: the elite. But all classes came and mingled, they shopped,
Speaker 2: they ate, they exchanged cheesemay, And there was a group
Speaker 2: of people that I found that I find particularly interesting
Speaker 2: that were called the hipless. And these were young men
Speaker 2: or women that were chosen good looking young men or women.
Speaker 2: They were chosen to represent the god gods for a
Speaker 2: certain period of time. So a young man was chosen,
Speaker 2: was dressed like a god, he lived like a god
Speaker 2: for a year, and they walked around the market like
Speaker 2: they own the place, and they had servants and they
Speaker 2: had the best year as representatives of the god. And
Speaker 2: when the year was up, the sheep flat was then
Speaker 2: sacrificed on the day commemorating the god.
Speaker 3: Oh again, I was gonna say, this sounds like a
Speaker 3: beauty pageant, like women too pageants.
Speaker 5: But women too.
Speaker 4: Yeah, yeah, but I don't think I would want to be.
Speaker 2: Yes, So they were sacrificed in order to thank the gods.
Speaker 2: Can you imagine if you were chosen like, oh my god,
Speaker 2: like you're so beautiful, I'm going to kill you in
Speaker 2: a year.
Speaker 6: So then what.
Speaker 3: Happened to these amazing prespanic markets during the colonial period,
Speaker 3: Because I know that even though the conquista leaters were
Speaker 3: amazed by these you know, indigit markets, they still destroyed
Speaker 3: them to set up their own shit.
Speaker 5: They still destroyed them.
Speaker 2: Yes, so they set up their own fares and market
Speaker 2: which reflected this new commerce and trade routes.
Speaker 4: You know.
Speaker 2: So you had like the Manila galleons that connected Manila Takabuco. Right,
Speaker 2: this is this voya three months to get from a
Speaker 2: cup would go to Manila, six months to get from
Speaker 2: Manila in the Philippines, which was a Spanish colony, and
Speaker 2: a month and a half to unload and repack at
Speaker 2: each location. So that was one trade route. There was
Speaker 2: also the flood that the Indias which connected Gaddi's to
Speaker 2: Cuba redcrus in Mexico City, but they took them a
Speaker 2: while to unload and unpacked. It's a month and a half.
Speaker 2: In Acapulco, it's like party time, it's like a fair.
Speaker 2: So people would come over even Peruvians would come to
Speaker 2: Mexico to buy Asian goods and take them back to sell.
Speaker 2: So this is when we start seeing sevice in Mexico
Speaker 2: and Acapulco brought over by you know, Peruvians, and so
Speaker 2: this these fairs they had these roots in medieval Europe
Speaker 2: and they were there was entertainment and merchants came together.
Speaker 2: They would buy ingredients, They would pick up ingredients that
Speaker 2: would that they had ordered, you know, a year before,
Speaker 2: six months before.
Speaker 5: So there were major fares.
Speaker 2: There was a major fair in Acapulco that sold furniture,
Speaker 2: you know, China spices. There was another fair in Jalapa,
Speaker 2: Verracruz that sold hams and choriso olive oil, almonds, you
Speaker 2: know all of these Spanish you know, wines and so.
Speaker 5: Yeah, it just the culture just completely changed.
Speaker 3: Hey, we love hearing from you and learning all about
Speaker 3: your family traditions.
Speaker 4: What's on your grocery list this Thanksgiving? And what are
Speaker 4: you cooking?
Speaker 2: Leave us a message wherever you are listening to us,
Speaker 2: and while you're there, please rate us, Thank you and
Speaker 2: see you all next week.
Speaker 5: Happy Thanksgiving?
Speaker 4: How dare Thanksgiving? Hungary?
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