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Speaker 1: Tortilla's aside, corn gave rise to so many American foods,

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Speaker 1: many of them are deliciously stuffed.

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Speaker 2: Yes, yes, we have the gordavitas from Mexico, the pupusas

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Speaker 2: from the Salvador at a bass from Venezuela.

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Speaker 3: They also make it.

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Speaker 1: Yes, they're very similar, but each country makes it their own.

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Speaker 4: My name is Eva Longoria and I am My t

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Speaker 4: Gomez Rajon and welcome to Hungry for History, a podcast

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Speaker 4: that explores our past and present through food. On every episode,

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Speaker 4: we'll talk about the history of some of our favorite dishes, ingredients,

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Speaker 4: and beverages.

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Speaker 1: From our culture. So make yourself at home, even Brochel.

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Speaker 3: So let's talk about similarities.

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Speaker 1: I don't know the difference, well, I don't know the

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Speaker 1: difference between borditas and pupusas and arepas, but when I

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Speaker 1: eat that, my I taste a difference. But like because yeah,

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Speaker 1: they're like a hot pocket.

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Speaker 2: They kind of are hot pockets. Yeah, they're just like

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Speaker 2: they're all hot pockets. I know that tastes so different

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Speaker 2: than than a gorbita completely different, yeah, completely, and the

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Speaker 2: like they're all so different, like different textures, right, but

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Speaker 2: the one thing that unifies them is the corn.

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Speaker 3: They're all like.

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Speaker 2: Very practical, right, They're small, they're portable, they're affordable. Right,

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Speaker 2: there's something that you know, people of that everybody eats,

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Speaker 2: and they're like a super popular street food.

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Speaker 1: Yeah, I mean they're also I think, right, are flatter now,

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Speaker 1: they're like flatter and softer, are Yeah? And isn't there

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Speaker 1: a difference between I feel like, is it gordica which

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Speaker 1: one you cook it first and then stuff it and

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Speaker 1: the some are stuffed and then cooked all together, right,

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Speaker 1: I mean, yes.

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Speaker 2: The gorditas are the ones that I'm most familiar with

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Speaker 2: because that's the one that I kind of grew up eating.

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Speaker 2: They're cooked, and then there's and then they're the mass

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Speaker 2: has cooked and then it's sliced.

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Speaker 3: Open, kind of like a sandwich.

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Speaker 1: And then yeah, gordita a sandwich. It's a Mexican sandwich,

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Speaker 1: but with a massa not like right, but it's not atorta,

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Speaker 1: which is not a gurdita.

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Speaker 2: No, And it's not a plego yo either. There's so many, right,

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Speaker 2: there's so many different things, you know what else? I mean,

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Speaker 2: but others could be in this group.

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Speaker 3: That is true. That is true.

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Speaker 1: They're stuffed, They're stuffed and they're fried and toasty, and

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Speaker 1: you know they're just all neighboring Latin American countries that

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Speaker 1: that I mean shared a common land thousands of years ago.

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Speaker 1: So even though it's not the exact same, they're all related.

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Speaker 3: They're all related. Yeah, and there are something very nistound

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Speaker 3: jick about all of them.

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Speaker 2: Right. You taste one and it's like, oh my gosh,

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Speaker 2: this feels like home.

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Speaker 3: Like it's just so grounded.

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Speaker 2: And I think it is because of this, because of

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Speaker 2: the corn, because of this kind of base ingredients, right,

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Speaker 2: and now they're popular all over the world with organization. Yeah,

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Speaker 2: so it's like beyond the nation's borders, we are lucky,

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Speaker 2: especially living in a city like La, like we could

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Speaker 2: taste staple foods like all over well.

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Speaker 1: And somebody, I feel like anytime something stuffed, that means

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Speaker 1: it's going to be good. I don't know why. Like

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Speaker 1: I love a corn dog stuff stuff, so WEENI inside

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Speaker 1: that and fry it. Like but you're like, well, it's

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Speaker 1: just it's just a hot dog, Weenie. And then you're like, no,

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Speaker 1: it's stuffed.

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Speaker 3: It's different.

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Speaker 1: Yes, yes, why does stuffed things taste so good?

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Speaker 2: There's actually believe it or not science around this taste

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Speaker 2: about this, like stuffing creates these pockets where flavors intensify,

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Speaker 2: and this kind of leads to this really impactful taste experience,

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Speaker 2: right because everything is different. So you bite into it

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Speaker 2: and the xteries crispy and then the inside is creamy

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Speaker 2: or juicy, so your mouth it never gets bored, like

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Speaker 2: you're always Yeah, it's like this, it's it's it's keeps

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Speaker 2: the palid guessing and yeah. So you have the carbs

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Speaker 2: on the outside and then the fats on the inside,

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Speaker 2: and it's this just kind of.

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Speaker 3: Perfect dopamine release of pleasure.

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Speaker 2: What else?

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Speaker 1: What other? We did another episode that was like, well,

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Speaker 1: spicy has a a science, but.

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Speaker 2: Jile Yeah, because it triggers. Is it the dopamine? I

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Speaker 2: think there's something in the brain.

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Speaker 1: Going back, yes, you want yeah, yeah.

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Speaker 2: The Tina's like your mouth is burning, your sweating, and

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Speaker 2: it's like, okay, give me more, give me a.

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Speaker 1: I mean, you know when our brain rewards us for eating.

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Speaker 1: I'm on board with that. Well, let's okay, let's start

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Speaker 1: with the APA.

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Speaker 5: And I think there's a bit of a heated rivalry

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Speaker 5: here because I thought they were Venezuelan and then when

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Speaker 5: I saw a Gundl the movie, uh huh, the mom

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Speaker 5: would make magic gotripas and I go, oh my god.

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Speaker 5: This whole time I thought they were from Venezuela and

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Speaker 5: my friend was like they are.

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Speaker 1: Then I go, oh, but the movie is super Colombian

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Speaker 1: and I didn't know there was. It was contested.

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Speaker 3: It's contested.

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Speaker 2: They both claim the they.

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Speaker 3: Both claim ownership to it. But they're very very different.

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Speaker 2: They're basically Colombian and Venezuelan and APAs are cousins.

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Speaker 1: Basically, Okay, okay, what's a difference. What's the main difference.

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Speaker 2: The main difference is that Venezuelan arepas are thick, and

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Speaker 2: they're sliced open and stuffed with There's something that they

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Speaker 2: use called reine piada, which is hit in with avocado

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Speaker 2: and mayo or they there's one that I've had called them,

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Speaker 2: you know, that's being black beans and cheese and so.

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Speaker 2: But they're stuffed and it's a meal like eaten for breakfast, lunch,

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Speaker 2: for dinner, whatever.

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Speaker 3: It's like a meal and of.

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Speaker 2: Itself, and Colombian at it pass are thinner and they're simpler.

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Speaker 2: They're grilled, they're fried, and they're served on the side. Oh,

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Speaker 2: with like butter or cheese or something like that. Oh

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Speaker 2: my gosh, what it's a big difference. Yeah, they're different,

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Speaker 2: but it's.

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Speaker 1: Me well yeah, oh yeah, yeah that arena piana I've

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Speaker 1: had in uh A, Miami.

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Speaker 5: Oh yeah, I had it Yeah at the at like

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Speaker 5: a farmer's market.

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Speaker 1: Yeah, it sounds fair. We might get where we might

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Speaker 1: get comments. And I want to tell Venezuelans and Colombians

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Speaker 1: please chime in we're getting something wrong.

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Speaker 2: Yes, please please, please, please, please please try in leave

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Speaker 2: us comments.

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Speaker 1: We will do corruptions on another episode. But but where

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Speaker 1: does the word on it but come from?

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Speaker 2: The word apa comes from an indigenous word edba, meaning corn.

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Speaker 2: You then, this word was used by the Kumanaroto in

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Speaker 2: pre Columbia, Venezuela and Colombia. And this is where the

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Speaker 2: staple food ingredient. This is where the staple food originated.

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Speaker 2: So you know it's again this this idea you know

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Speaker 2: of corn, and so it's one of this food. The

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Speaker 2: arepas are an ancient food. Like indigenous women in the

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Speaker 2: in this region, right, they would soak the corn kernels,

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Speaker 2: dehust them, and grind them into fine flour and then

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Speaker 2: cocon A gomal called so very similar to.

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Speaker 1: The to the gordita, to the Yeah, well to Mexico

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Speaker 1: because I think, you know, corn was vital to indigenous

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Speaker 1: communities in meso America, Like we know that. I didn't

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Speaker 1: realize how vital it was uh in Venezuela. And so

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Speaker 1: let's talk a little bit about how corn really was

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Speaker 1: also vital to South America.

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Speaker 2: It was, and it's interesting and that in Mexico it's

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Speaker 2: like and in Central America it's like the Nicksamalis dough.

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Speaker 2: And we've talked about this, you know, so so many

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Speaker 2: times and just like a quick review. Niximalization is this

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Speaker 2: ancient meso America practice or process of soaking and cooking

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Speaker 2: dried corn and an alkaline solution to soften, remove the

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Speaker 2: hulks and the hull and this improves.

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Speaker 3: The flavor and also adds nutrition.

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Speaker 2: So this is something that was first documented about fifteen

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Speaker 2: hundred BC in Whatemala. They were also doing this in

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Speaker 2: South America, but it wasn't always nix stimalized, and that

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Speaker 2: is really interesting.

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Speaker 1: I think.

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Speaker 2: So the dough used for Ada bus, that is the

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Speaker 2: ad bus that are made from nix stamalized dough are

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Speaker 2: called aripas be lavas, and these are the ones that

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Speaker 2: are most connected with tradition, so that be lavas because

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Speaker 2: they're peeled right the husk is removed, are smoke ear

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Speaker 2: and earthier and more sort of a deeper flavor. But

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Speaker 2: after the nineteen fifties they developed a fine corn meal

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Speaker 2: called massarepa, kind of like the Mexican masadina. But the

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Speaker 2: Mexican messadina uses nick stimilized corn, the massareppa does not.

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Speaker 2: And so that's sort of one of the main differences

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Speaker 2: between really the gorrita and the arepa is that the

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Speaker 2: arepa uses corn that is not nique stimilized.

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Speaker 1: I don't know, but I find that fascinating, fascinating. I

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Speaker 1: didn't know all of that. I didn't know. I don't

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Speaker 1: know why I don't associate venezuela with corn.

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Speaker 2: With corn, and they are huge producers of corn Venezuela. Yeah, Yeah,

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Speaker 2: it's really interesting. It's just not like like it wasn't

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Speaker 2: meso America. It's like the soul of the heart. But

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Speaker 2: it's still a really important, you know crop in the

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Speaker 2: you know, the Americas.

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Speaker 1: Yeah, and it's funny because Venezuela has a semi are

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Speaker 1: saying they save us in Spain. Also, a baby is

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Speaker 1: born with an under their arm, which insinuates that are

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Speaker 1: written in the DNA of a newborn of Venezuelan. But

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Speaker 1: we have similar with the with THEE.

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Speaker 2: You have the nobile on your forehead, right, it's obvious

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Speaker 2: you're Mexicans.

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Speaker 3: Yes, you're Mexican. Yes, it's obvious.

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Speaker 2: But I love that those expressions, right that it's like

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Speaker 2: so related, like the food is in somebody's DNA.

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Speaker 1: Yeah, and that's like, like it's interesting because the how

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Speaker 1: do you say it's not a how do you what's

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Speaker 1: a place that makes because I say takaria, So it's

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Speaker 1: a place and it's either.

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Speaker 2: The they they're these social hubs and yes, thats basically

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Speaker 2: and it's like, you know, symbols of identity and tradition

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Speaker 2: and they're found all over the world.

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Speaker 3: Now just like that ideas.

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Speaker 1: So I don't associate Venezuela with corn based dishes, but

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Speaker 1: they actually have a lot they have a lot's yeah, yeah,

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Speaker 1: the themales and they're stuff, yes, they're tamales and these

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Speaker 1: are stuffed with chicken, pork or beef and raisins keepers.

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Speaker 2: And olives very your favorite raisins. I feel the same.

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Speaker 2: It's like safralege basically, So this.

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Speaker 1: Is where it comes from.

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Speaker 6: Who would think to put a raisin in a maus

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Speaker 6: and this? Now, I know, boy, you can blame me

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Speaker 6: Venezuelan friends. Yeah, but you see it in Mexico too,

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Speaker 6: the sweet tamales they have raisins.

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Speaker 2: Yeah, there's definitely a European thing that was you know,

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Speaker 2: brought over, right, because yeah, the raisins they're not native, no, no, no,

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Speaker 2: but the massa is is kind of orange because they

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Speaker 2: use anato are the seeds that you see a lot

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Speaker 2: in Yucatan, and this is something that that that is

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Speaker 2: native to this region as well, and it's.

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Speaker 3: Wrapped in banana leaf and boiled and cooked.

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Speaker 2: The banana was brought over from Africa, right, So it's

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Speaker 2: like yeah, so it's like this mix of all of

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Speaker 2: these different cultures, the massa, the raisins from Europe, the

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Speaker 2: native acciota, and then the banella leafs from Africa.

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Speaker 3: So it's this blending of cultures and classes.

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Speaker 2: Right. It was thought to be created by enslaved Africans

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Speaker 2: during the colonial era.

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Speaker 3: So like so many dishes of Latin America. It's they're up.

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Speaker 1: You know.

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Speaker 3: They're all about change and adaptability, so that's one of them.

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Speaker 2: They also have something called botos that are the little

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Speaker 2: Have you had them?

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Speaker 1: I feel like this sounds what you're about to say,

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Speaker 1: sounds like the potato balls I get from.

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Speaker 3: A torto.

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Speaker 1: Acause brown beef. Right, yeah, those aren't in a tomato sauce.

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Speaker 1: This one's in a tomato sauce.

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Speaker 3: This in tomato.

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Speaker 2: But these are corn. These are corn dough balls. The

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Speaker 2: porta potato. Oh my god, I can taste it. You

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Speaker 2: said it and I tasted it. It's so good. Colombia

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Speaker 2: also makes them, but with yuca, and then of course banavas,

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Speaker 2: which are delicious, love love, love love. And they have

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Speaker 2: something called cachaas that are the These are really interesting.

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Speaker 2: Got chapas sweet and savory. They are these corn pancakes.

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Speaker 2: They're almost like said yes, but they're so. They cook

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Speaker 2: the basically the pancake batter that's corn slightly sweet. They

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Speaker 2: cook it and then they put cheese, the cheese called gasomano,

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Speaker 2: which is like a similar to mozzarella, and then they

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Speaker 2: fold it in half, so it's similar to but a

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Speaker 2: totally different flavor and a totally different texture. This is

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Speaker 2: sweet and savory corn pancas, so not.

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Speaker 1: Like yah, yeah, I didn't know this that venezuela. The

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Speaker 1: name venezuela means a little venus. I had no idea

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Speaker 1: because that makes sense, venezuela and it was coined by

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Speaker 1: Amedigo Vespucci in fourteen ninety nine when he saw indigenous

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Speaker 1: still houses cloud called balafitos around a lake, which reminded

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Speaker 1: him events, and then the name stuck later when it

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Speaker 1: was colonized by Spain.

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Speaker 3: Isn't that interesting?

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Speaker 1: No idea?

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Speaker 2: All?

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Speaker 5: Right?

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Speaker 1: After the break, we are talking. Gordita's ample pool says,

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Speaker 1: don't go anywhere. Let's get back to our topic, our

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Speaker 1: hot corn hot pockets.

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Speaker 3: Because Mexico we have our own virgin.

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Speaker 2: La gardita, little fat ones, so many and so many

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Speaker 2: nicknames right in Mexico, many nicknames.

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Speaker 3: Everything has a nicknames.

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Speaker 1: I definitely grew up with this one. And these are

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Speaker 1: like sometimes they're they're cooked on a griddle and sometimes

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Speaker 1: they're fried. They're different now, but they're nextimalized horn, yes.

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Speaker 2: They are, but yes, I think, yeah, in Mexico they

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Speaker 2: have nick stemlized corn and there delicious and they're stuffed

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Speaker 2: with anything from braised meats to titarn and they are

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Speaker 2: topped with salsa, and they really vary from region to region, right,

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Speaker 2: and so the ones that are cooked on the comal

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Speaker 2: are a little bit more tender, and then of course

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Speaker 2: the ones that are fried are like, oh fried, but

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Speaker 2: they're just like this comfort food, right. They also have

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Speaker 2: sweet gorditas like thea that are made with piloncillo and

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Speaker 2: they're tiny, so there, yeah, there there's so many regional

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Speaker 2: differences of the gorditas, but they're little fat ones because

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Speaker 2: they're stuffed.

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Speaker 1: It's such a cute nickname, so cute, but you know,

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Speaker 1: it is a term of endearment. I actually love.

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Speaker 2: You know.

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Speaker 1: I was so skinny growing up that they sometimes called me.

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Speaker 1: They're as like, you know, I'm not. That's another thing

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Speaker 1: about a polos, like it could be the complete opposite.

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Speaker 1: Like they're called they'll call like a bigger person fla, yes,

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Speaker 1: And I was so skinny, I was like skin and

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Speaker 1: bones when I was little, and they would call me gorneta.

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Speaker 3: That's so sweet.

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Speaker 2: You definitely have to have a sense of humor. There's

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Speaker 2: something so endearing nicknames my god, oh my god. To

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Speaker 2: arrive in Latino culture, you have to have a sense

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Speaker 2: of humor. Yeah, you have to have thick skin.

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Speaker 1: You have to skin.

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Speaker 3: You have skin, there's no choice.

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Speaker 1: I never had a pupusa before moving to LA and

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Speaker 1: too oh yeah, yeah yeah, I mean, why would we

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Speaker 1: in Texas? But when I moved to LA one of

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Speaker 1: my first friends that I met here who's been my

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Speaker 1: best friend of thirty years. She's Salvadorian and so she

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Speaker 1: took me to go eat these and I said, oh, garbitas.

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Speaker 1: I literally said that. She's like, no, absolutely not. I

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Speaker 1: was like, it's not where do these come from?

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Speaker 3: So they're also ancient, right, The pupoosas are also ancients.

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Speaker 2: The archaeological evidence of popoosa making tools was discovered around

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Speaker 2: two thousand years ago, and the word poopoosa lightly derives

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Speaker 2: from the bill word poposawa, which translates into stuffed or swollen.

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Speaker 1: And so they.

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Speaker 2: Originally were made with you know, with with with squash

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Speaker 2: and with just native ingredients, and then we started seeing

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Speaker 2: the influence of you know, things like pork and just

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Speaker 2: the other meats that you know, post post conquest meats.

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Speaker 2: The meat exactly, but what I find really interesting about

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Speaker 2: buboosas is, in the nineteen thirties, rice flour began to

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Speaker 2: be used as an alternative to corn. I found that

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Speaker 2: super interesting. So of course that come from they came

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Speaker 2: from originally they were made with uniqu stimilized corn, and

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Speaker 2: they still are. And then when the Spanish arrived, of

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Speaker 2: course everything around corn became destabilized, and land was taken

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Speaker 2: and meat buzz were broken up and all of this,

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Speaker 2: you know, stuff that happened with corn. And by the

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Speaker 2: eighteenth and nineteenth century rice, which was introduced by the

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Speaker 2: Spanish conquerors. Rice was cheap, it was more consistently available,

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Speaker 2: and it was easier to store and grind than corn.

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Speaker 2: So rice vendors, for rice vendors, rice flower met speed

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Speaker 2: and uniformity and just fewer steps. You don't have to

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Speaker 2: soak the corn and grind the fresh massa every day.

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Speaker 2: And also rice flowers makes boot boo sas wider, softer,

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Speaker 2: and a little bit more elastic, and so for people

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Speaker 2: making boo says, it was easier because they could stretch

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Speaker 2: them without tearing right for stuffing. And so over time

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Speaker 2: we start seeing rice flour as a regional style, particularly

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Speaker 2: in western and central and so that we don't see

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Speaker 2: anywhere else.

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Speaker 3: Right, So in.

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Speaker 2: In what do you call it in Exco? You have

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Speaker 2: the rice corn and then the boot boo says with

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Speaker 2: rice flour. I think I've had the rice ones because

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Speaker 2: I remember, I don't think so I've only had the

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Speaker 2: corn one.

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Speaker 1: M I feel like we need to do a pre

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Speaker 1: massa outing. We need to do a boo boos outing

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Speaker 1: because actually, maybe I had the rice one. I assume

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Speaker 1: it was corn, yeah, because it wouldn't it have a

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Speaker 1: different flavor.

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Speaker 2: A different text here. Yeah, both a different texture and

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Speaker 2: a different flavor. So yeah, I had arepas and pupusas

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Speaker 2: for the first time when I moved to La.

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Speaker 1: Yeah, and you know, paposas are filled before cooking, so

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Speaker 1: I love. I like when things are filled before cooking.

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Speaker 1: Is then it all kind of like a banalla. You

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Speaker 1: know it's a roto. Yeah, and you know you stuff

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Speaker 1: it and then you fry it or bake it or

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Speaker 1: whatever because.

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Speaker 3: All the flavors melt together.

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Speaker 1: Yeah, I like it. I like it. But that's why. Yeah,

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Speaker 1: like like a garbita or which is bread, But like

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Speaker 1: I thought, I'm like, it's it's just a sandwich and

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Speaker 1: it's easier.

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Speaker 3: Yeah, these are easier to eat also if it's all contained.

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Speaker 1: Yeah, the way is other purpoosas in ondoasa because they're

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Speaker 1: so close together.

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Speaker 3: Yeah there are. Yeah, definitely, definitely.

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Speaker 2: And one more thing about the pupoosas they're traditionally served

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Speaker 2: hot with corpa, which is like a fermented cabin slaw

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Speaker 2: and a little and a light tomato salsa, and this

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Speaker 2: balances the richness of the fried stuffed deliciousness.

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Speaker 3: When we come back, corn has been in the news.

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Speaker 2: We'll get into the new California mandate that requires folic

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Speaker 2: acid in most corn massa products, So stay with us.

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Speaker 1: So corn is in the news.

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Speaker 3: Corn is in the news. Yeah, corn is hot.

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Speaker 1: Topic, hot topic. I actually have been following this because

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Speaker 1: of GMOs and blah blah blah, and it's kind of

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Speaker 1: been a it's been the conversation has been around a while.

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Speaker 1: But now there was a law that's going to be enforced, right.

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Speaker 2: Yeah. As of January first of twenty twenty six, California

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Speaker 2: introduced a new law required that most store bought corn

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Speaker 2: yes in corn mass up products sold in California to

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Speaker 2: be fortified with folic acid.

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Speaker 1: So tragic. It's a synthetic form of envitament.

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Speaker 3: Right, mm hmmm, mm hmm, yes, it is.

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Speaker 1: It is.

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Speaker 2: It's like meddling in this in this sink, in this

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Speaker 2: food that's been around forever.

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Speaker 1: But there was a whole chain of how it came

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Speaker 1: to be and why they started doing this because it

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Speaker 1: was it was in the nineteen fifties to prevent birth defects.

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Speaker 1: It was like a public health measured and public health

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Speaker 1: visuals argued that, you know, they need to fortify the

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Speaker 1: corn masa to help prevent birth defects. But now that's

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Speaker 1: not the case. So the fact that we're still doing

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Speaker 1: this to our corn it's limited to industrial right or

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Speaker 1: it is?

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Speaker 3: It is like which is like the thing that's most

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Speaker 3: sold in store exactly?

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Speaker 1: This is like people, yeah, making a market dent.

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Speaker 2: Exactly, the artisanal dortietros and chefs they're making their you know,

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00:22:01,040 --> 00:22:04,280
Speaker 2: for their own you know, the restaurants, so they are

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Speaker 2: exempt from this government mandate. And this just it alters

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Speaker 2: the flavor, it alters the character of the the theas

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Speaker 2: that have been made for generations. It's tragic. It's tragic.

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Speaker 2: It's tragic, and it really highlights this bigger story about

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00:22:21,680 --> 00:22:24,680
Speaker 2: corn and as the backbone of these food traditions across

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00:22:24,680 --> 00:22:27,600
Speaker 2: the America, not just in Mexico Dorthias and the Males

403
00:22:27,640 --> 00:22:32,679
Speaker 2: and Gorlitas, but in Salvador withsas, in Venezuela and the APAs.

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00:22:32,800 --> 00:22:36,160
Speaker 2: Like you know, all of these foods share deep indigenous

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Speaker 2: roots and are built on corn.

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Speaker 1: And it just it really evolves our the taste of

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Speaker 1: our cultural food, the textures and the the health the healthiness,

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00:22:51,880 --> 00:22:56,080
Speaker 1: I guess you know, the healthiness of the natural indigenous

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Speaker 1: way to eat. You know, we had an episode in

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Speaker 1: I think season one about decolonizing the diet with with Claudia.

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Speaker 1: With Claudia, so go check that episode out because she

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Speaker 1: talks about like, you know, the indigenous communities being vegetarian.

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Speaker 1: They weren't vegan because sometimes they would eat fowl and

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Speaker 1: they would eat fish, but like they were highly vegetarian

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00:23:19,000 --> 00:23:25,000
Speaker 1: and very very thin and thick and muscular. And why

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Speaker 1: again then here it comes the cheese and the milk

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00:23:27,840 --> 00:23:31,520
Speaker 1: and the meat and the It's like, oh Lord and

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Speaker 1: exchanged our genetic makeup.

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Speaker 2: You know.

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Speaker 1: Now you know the rate of diabetes and Hispanic cultures

421
00:23:38,119 --> 00:23:40,720
Speaker 1: is huge, The rate of heart disease is huge. I

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00:23:40,760 --> 00:23:45,159
Speaker 1: mean it really, it really has affected our community in

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Speaker 1: the aspect of health.

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Speaker 2: Yes, one hundred percent. So this story, yes, it sounds

425
00:23:50,720 --> 00:23:53,720
Speaker 2: maybe like a niche topic in California, but it really

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Speaker 2: tells a much, much bigger story of meddling.

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Speaker 1: Now, all right, everybody, thank you for listening.

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Speaker 2: To our episode, oh mine, Thank you so much for listening.

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Speaker 2: And please let us know Venezuela and let us Colombia.

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00:24:15,960 --> 00:24:18,480
Speaker 1: Let us know Colombians and Venezuelans.

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00:24:18,520 --> 00:24:23,360
Speaker 3: If we got something wrong there, Please settle.

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00:24:23,080 --> 00:24:26,720
Speaker 1: The fight for US Mexicans over yeah, yeah.

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00:24:26,560 --> 00:24:28,440
Speaker 3: The World Cup is coming. Settle the fight.

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Speaker 1: Settle the fight. Thanks for listening.

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00:24:31,640 --> 00:24:31,680
Speaker 5: You.

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Speaker 4: Hungry for History is a hyphen Media production in partnership

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Speaker 4: with Iheart's Michael Fura podcast network. For more of your

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Speaker 4: favorite shows, visit the iHeartRadio app, Apple podcast, or wherever

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Speaker 4: you get your podcasts.