1 00:00:00,680 --> 00:00:04,600 Speaker 1: My name is Eva Longoria and I am Myra and 2 00:00:04,760 --> 00:00:09,639 Speaker 1: welcome to Hungry for History, a podcast that explores our 3 00:00:09,680 --> 00:00:12,560 Speaker 1: past and present through food. On every episode, we'll talk 4 00:00:12,600 --> 00:00:15,760 Speaker 1: about the history of some of our favorite dishes, ingredients, 5 00:00:15,800 --> 00:00:17,479 Speaker 1: and beverages from our culture. 6 00:00:17,560 --> 00:00:18,680 Speaker 2: So make yourself at home. 7 00:00:19,160 --> 00:00:28,240 Speaker 3: Even Brochel, Oh my god, I feel like crawling into 8 00:00:28,280 --> 00:00:31,240 Speaker 3: a hole and eating gado for the rest of my life. 9 00:00:31,320 --> 00:00:36,960 Speaker 3: This isn't a lie. Literally, my cozy place is cooking cardos. 10 00:00:37,000 --> 00:00:38,839 Speaker 3: First of all, when I'm anxious. I just love cooking. 11 00:00:39,240 --> 00:00:41,600 Speaker 2: But one of my favorite things to do. 12 00:00:42,040 --> 00:00:46,519 Speaker 3: Is soups and caldos and portis in Spain. 13 00:00:46,840 --> 00:00:50,520 Speaker 4: I'm with you, I'm with you. There's nothing more comforting 14 00:00:51,240 --> 00:00:56,320 Speaker 4: than a cardo. A good carlo is like a warm hug. 15 00:00:56,640 --> 00:00:57,960 Speaker 2: It is, It's like a warm hug. 16 00:00:58,000 --> 00:01:02,480 Speaker 3: So today's episode is all about will never forget the day, 17 00:01:03,240 --> 00:01:04,480 Speaker 3: the day where. 18 00:01:04,280 --> 00:01:06,039 Speaker 2: We were on election Day. 19 00:01:07,040 --> 00:01:09,480 Speaker 4: Yeah, I came over to your house on election day 20 00:01:10,000 --> 00:01:11,880 Speaker 4: and we were going to record and you were just like, 21 00:01:12,080 --> 00:01:13,920 Speaker 4: I can't, I can't, let's just cook. 22 00:01:14,480 --> 00:01:17,399 Speaker 2: Everything just smelt so it smelled like home, your house, 23 00:01:18,360 --> 00:01:19,680 Speaker 2: I know, and you never had. 24 00:01:19,720 --> 00:01:23,280 Speaker 3: I made posole and tortilla, both they're in my cookbook. 25 00:01:23,280 --> 00:01:24,440 Speaker 2: Because it's soup season. 26 00:01:24,840 --> 00:01:28,480 Speaker 3: I couldn't decide which tortilla soup is probably my most 27 00:01:28,560 --> 00:01:31,880 Speaker 3: requested soup from my friends, and they were all coming 28 00:01:31,920 --> 00:01:33,720 Speaker 3: over for the election, so I was like, I'll make that, 29 00:01:33,800 --> 00:01:35,960 Speaker 3: but I was I was really excited about the possole, 30 00:01:36,680 --> 00:01:38,880 Speaker 3: and once everybody got here. 31 00:01:38,840 --> 00:01:43,440 Speaker 2: They were equally excited for the posole. It was delicious. 32 00:01:43,720 --> 00:01:47,640 Speaker 4: I had never had white bosole, and so it was 33 00:01:47,760 --> 00:01:50,280 Speaker 4: It was really it was really delicious because it was 34 00:01:50,360 --> 00:01:53,960 Speaker 4: just just the broth was sort of thick and just 35 00:01:54,000 --> 00:01:57,760 Speaker 4: so flavorful, and there was pork and chicken and herbs 36 00:01:57,800 --> 00:02:00,920 Speaker 4: and and the fry TOI yeah, I mean it was 37 00:02:00,920 --> 00:02:03,360 Speaker 4: like just so many things going at the same time, 38 00:02:03,440 --> 00:02:06,880 Speaker 4: so many smells, and it was the perfect day. 39 00:02:07,120 --> 00:02:11,720 Speaker 3: I don't know if this is traditional, but posla is pork. 40 00:02:12,080 --> 00:02:12,240 Speaker 2: Well. 41 00:02:12,280 --> 00:02:14,920 Speaker 3: I make my posola with a pork broth. First you 42 00:02:14,960 --> 00:02:18,080 Speaker 3: start boiling the pork shoulder and then you add chicken 43 00:02:18,160 --> 00:02:21,400 Speaker 3: legs in, so then you end up getting a pork 44 00:02:21,639 --> 00:02:26,720 Speaker 3: chicken broth mix and it is like mind blowing it really. 45 00:02:26,760 --> 00:02:29,200 Speaker 3: I'm just like, my favorite thing about posola is the corn. 46 00:02:29,280 --> 00:02:33,160 Speaker 3: I love homini, but I think this broth is probably 47 00:02:33,160 --> 00:02:35,880 Speaker 3: my favorite broth of the entire cookbook. 48 00:02:36,639 --> 00:02:40,280 Speaker 4: Yeah, that broth was really extraordinary. I was just I mean, 49 00:02:40,440 --> 00:02:42,760 Speaker 4: I was just eating. I was just standing in front 50 00:02:42,760 --> 00:02:45,960 Speaker 4: of it, just taking spoonfuls of it from this giant pot. 51 00:02:47,440 --> 00:02:52,160 Speaker 3: And also pasola is like Mexican oregano heavy, which is 52 00:02:52,360 --> 00:02:54,920 Speaker 3: very different than a regano or Italian oregano. 53 00:02:55,120 --> 00:02:58,239 Speaker 4: Totally different family, totally different. But then you also had 54 00:02:58,280 --> 00:03:01,160 Speaker 4: bay leaves in there, and so that gives it this 55 00:03:01,240 --> 00:03:04,560 Speaker 4: really earthy flavor. So it was just this combination of 56 00:03:04,840 --> 00:03:08,840 Speaker 4: of of flavors and aromas that was just really intoxicating. 57 00:03:08,919 --> 00:03:11,400 Speaker 4: It was the perfect thing to eat and the perfect 58 00:03:11,520 --> 00:03:13,520 Speaker 4: way to spend the afternoon. I have to say it 59 00:03:13,560 --> 00:03:16,160 Speaker 4: was at your house. Just it was fun and it 60 00:03:16,280 --> 00:03:17,600 Speaker 4: was cozy and nice. 61 00:03:17,440 --> 00:03:20,480 Speaker 2: Before it turned really dark cado. I know then we 62 00:03:20,520 --> 00:03:21,200 Speaker 2: started drinking. 63 00:03:21,440 --> 00:03:23,600 Speaker 3: But you know, I always say this, I think the soup, 64 00:03:23,840 --> 00:03:26,080 Speaker 3: the soup chapter in my cookbook is what I'm most 65 00:03:26,120 --> 00:03:30,800 Speaker 3: proud of. I love stews and soups and broths that 66 00:03:30,880 --> 00:03:33,160 Speaker 3: are a meal, Like I want it to be the meal. 67 00:03:33,200 --> 00:03:35,200 Speaker 3: I don't want it to be an entrada. I don't 68 00:03:35,240 --> 00:03:37,520 Speaker 3: want it to be an appetizer. It needs to be 69 00:03:37,600 --> 00:03:42,000 Speaker 3: the whole meal, and so I just feel like other 70 00:03:42,080 --> 00:03:43,880 Speaker 3: than it's like cozy in the weather turns. 71 00:03:43,960 --> 00:03:47,160 Speaker 2: I love a one pot meal. Yeah for sure. 72 00:03:47,240 --> 00:03:50,320 Speaker 4: So how did you go about choosing those specific recipes, 73 00:03:50,400 --> 00:03:52,360 Speaker 4: the ones that you have in your cookbook? 74 00:03:53,040 --> 00:03:55,320 Speaker 2: Honestly, these are the ones I cook the most. I 75 00:03:55,960 --> 00:03:57,080 Speaker 2: cook a lot. 76 00:03:57,160 --> 00:04:02,080 Speaker 3: I always cook, so I always make sopa, I always 77 00:04:02,120 --> 00:04:05,440 Speaker 3: make chili cone, like, these are just things I always 78 00:04:05,440 --> 00:04:07,480 Speaker 3: make that I didn't put in my first cookbook. 79 00:04:07,560 --> 00:04:09,040 Speaker 2: And I was like, you know. 80 00:04:09,040 --> 00:04:10,720 Speaker 3: What, I said, let me let me oh, I want 81 00:04:10,760 --> 00:04:12,480 Speaker 3: to put this in the cookbook. And then I go, oh, yeah, 82 00:04:12,520 --> 00:04:14,440 Speaker 3: this other one. And then my girlfriend was like, you know, 83 00:04:14,480 --> 00:04:16,760 Speaker 3: don't forget the lemon the limon chicken. 84 00:04:16,880 --> 00:04:18,320 Speaker 2: And I was like, oh, yeah, that's ord I do 85 00:04:18,440 --> 00:04:20,480 Speaker 2: make that. And then the new one. 86 00:04:21,880 --> 00:04:25,440 Speaker 3: That was the new one was a new one that 87 00:04:25,440 --> 00:04:28,280 Speaker 3: that I felt like, oh, there's not probably not much 88 00:04:28,360 --> 00:04:31,960 Speaker 3: to this one, and I fell in love with it 89 00:04:31,960 --> 00:04:34,480 Speaker 3: in Mexico on my on my Journey. 90 00:04:34,880 --> 00:04:38,480 Speaker 2: Then U Katthan, Yeah, yeah, that is a great one. 91 00:04:38,520 --> 00:04:41,080 Speaker 4: You know, my dad was from Yukatan, so I whenever 92 00:04:41,120 --> 00:04:43,000 Speaker 4: somebody would go to Yukatan, they would bring back some 93 00:04:43,120 --> 00:04:44,320 Speaker 4: le mask because they're different. 94 00:04:44,360 --> 00:04:45,240 Speaker 2: Then that was a new one. 95 00:04:45,279 --> 00:04:47,279 Speaker 3: But also a new one that I hadn't made that 96 00:04:47,279 --> 00:04:49,239 Speaker 3: I fell in love with was corn soup. 97 00:04:49,360 --> 00:04:52,279 Speaker 2: I mean like corn and green chile soup is what 98 00:04:52,320 --> 00:04:52,600 Speaker 2: I heard. 99 00:04:52,720 --> 00:04:57,880 Speaker 3: Yeah, cookbook with salza macha, but like just corn so, 100 00:04:58,000 --> 00:05:00,360 Speaker 3: you know, like it's of course it's corn, so and 101 00:05:00,720 --> 00:05:03,000 Speaker 3: you know, you reserve the cobs because you want to 102 00:05:03,000 --> 00:05:05,840 Speaker 3: make you know, make that broth and you add your 103 00:05:05,839 --> 00:05:06,800 Speaker 3: green chilis. 104 00:05:07,080 --> 00:05:09,839 Speaker 2: It's just filling again, filling. 105 00:05:10,400 --> 00:05:12,880 Speaker 4: Yeah, gosh, they're so good. And there is something about 106 00:05:12,880 --> 00:05:16,520 Speaker 4: that one one pop meal. It's simple. You don't have 107 00:05:16,560 --> 00:05:18,640 Speaker 4: to wash a ton of dishes and then you just 108 00:05:18,680 --> 00:05:22,560 Speaker 4: have this full meal. One of my favorites is the 109 00:05:22,680 --> 00:05:25,800 Speaker 4: Caldo l'alpeno. And I have to go to Danny's, my 110 00:05:26,040 --> 00:05:28,040 Speaker 4: favorite home, you know. 111 00:05:28,720 --> 00:05:30,080 Speaker 2: Chain not Denny. 112 00:05:30,240 --> 00:05:33,279 Speaker 3: There's not to be confused with Denny's. Danny's. 113 00:05:33,440 --> 00:05:35,400 Speaker 2: Danny's they're the best. 114 00:05:35,839 --> 00:05:39,400 Speaker 4: It's basically a chicken soup and they have like a 115 00:05:39,560 --> 00:05:44,600 Speaker 4: giant piece of chicken in there, vegetables and chipotlet, and 116 00:05:44,680 --> 00:05:48,200 Speaker 4: it's like a tomatoy broth and it has the fried 117 00:05:48,320 --> 00:05:51,000 Speaker 4: you know, yas tons of lime juice and there's this 118 00:05:51,120 --> 00:05:54,640 Speaker 4: legend that in the nineteenth century, President Antonio Lopez the 119 00:05:54,720 --> 00:05:59,080 Speaker 4: Santana he was hungover and he asked his cooks to 120 00:05:59,120 --> 00:06:00,960 Speaker 4: make him some babe and they came. 121 00:06:00,880 --> 00:06:03,039 Speaker 2: Up with this and they called it Carlo because he 122 00:06:03,120 --> 00:06:04,640 Speaker 2: was in in Lalpan. 123 00:06:05,120 --> 00:06:08,160 Speaker 4: And so, but that's also another thing about you know, 124 00:06:08,360 --> 00:06:12,080 Speaker 4: their homie, their cozy, they're warm, they're nutritious, warm pop meals. 125 00:06:12,160 --> 00:06:15,240 Speaker 4: But also oftentimes, oh you have a calota cure your hangover, 126 00:06:16,160 --> 00:06:16,880 Speaker 4: you know, Oh my god. 127 00:06:16,920 --> 00:06:19,080 Speaker 3: Well that that, by the way, I feel like that's 128 00:06:19,120 --> 00:06:21,839 Speaker 3: why manulo was invented. That's what we used to eat 129 00:06:21,880 --> 00:06:26,839 Speaker 3: in college at like three am at Mithierra and San Antonio, 130 00:06:28,920 --> 00:06:31,120 Speaker 3: you know, hungover, and it's open twenty four hours. So 131 00:06:31,120 --> 00:06:39,200 Speaker 3: we're like, Lola manudle, like there's something caring about eating calobo. Well, 132 00:06:39,240 --> 00:06:41,200 Speaker 3: when we come back, we are heading into the kitchen 133 00:06:41,240 --> 00:06:44,560 Speaker 3: to cook two caldos from my cole and. 134 00:06:46,040 --> 00:06:48,520 Speaker 4: Oh, I can't wait, don't go anywhere, we'll be back 135 00:06:48,560 --> 00:06:57,839 Speaker 4: after the break. On election day, even invited me over 136 00:06:57,880 --> 00:07:01,400 Speaker 4: to cook some of her favorite soups and they were delicious. 137 00:07:01,680 --> 00:07:03,160 Speaker 4: Here's our cooking from that day. 138 00:07:04,760 --> 00:07:07,920 Speaker 2: So we are in my kitchen. It's election night, and 139 00:07:08,080 --> 00:07:11,920 Speaker 2: yes we are drinking. I can't. I don't have words. 140 00:07:11,960 --> 00:07:15,800 Speaker 2: And when I'm stressed, I cook. I actually stress cooked 141 00:07:15,840 --> 00:07:17,760 Speaker 2: all day today. Really, would you make? Oh my god? 142 00:07:17,760 --> 00:07:21,160 Speaker 3: Everything I made beans, I made cufe gulano. I made 143 00:07:22,040 --> 00:07:24,600 Speaker 3: lunch for pepper tuna salad with all this stuff. 144 00:07:24,640 --> 00:07:25,920 Speaker 2: And then I was like, you know what should I 145 00:07:25,960 --> 00:07:26,480 Speaker 2: make this hour? 146 00:07:26,560 --> 00:07:28,520 Speaker 3: I should make the sour dough for the bread for 147 00:07:28,560 --> 00:07:30,840 Speaker 3: the tuna sandwich and really, and then I was like, no, 148 00:07:31,160 --> 00:07:33,560 Speaker 3: I know I'm not gonna make the I mean I've 149 00:07:33,600 --> 00:07:34,520 Speaker 3: been a crazy person. 150 00:07:34,920 --> 00:07:37,120 Speaker 2: No, well, it's it's a stressful day. It's a very 151 00:07:37,160 --> 00:07:38,680 Speaker 2: stressful day. But when I walked in. 152 00:07:38,800 --> 00:07:44,800 Speaker 4: The smell of the smell of Eva's house is well, 153 00:07:45,000 --> 00:07:48,560 Speaker 4: the smell of Eva's house is home. Yeah, it smells 154 00:07:48,600 --> 00:07:49,000 Speaker 4: like home. 155 00:07:49,440 --> 00:07:51,720 Speaker 2: Really, that's the Mexican regano. 156 00:07:53,240 --> 00:07:58,040 Speaker 4: Mexican smells chicken and just all of the all of 157 00:07:58,080 --> 00:07:58,680 Speaker 4: the smells. 158 00:07:58,720 --> 00:08:01,640 Speaker 3: So it's soups, and yes, I could have a soup 159 00:08:01,680 --> 00:08:03,760 Speaker 3: every day. What I like about the soups in my 160 00:08:03,800 --> 00:08:07,200 Speaker 3: cookbook is they're all hearty, so they're a meal, Like 161 00:08:07,240 --> 00:08:07,560 Speaker 3: that's all. 162 00:08:07,560 --> 00:08:10,920 Speaker 2: I'm having a super dinner. So you made white, I 163 00:08:10,960 --> 00:08:12,320 Speaker 2: made white posola today. 164 00:08:12,440 --> 00:08:14,960 Speaker 3: I could easily make a green because I have the salsa, 165 00:08:15,000 --> 00:08:16,640 Speaker 3: but I think we're gonna do white. 166 00:08:16,800 --> 00:08:20,200 Speaker 2: I've never had white bosole. Yeah, it's not that common. 167 00:08:20,640 --> 00:08:23,200 Speaker 2: I know it's red or green. It's usually red or green. 168 00:08:23,280 --> 00:08:26,080 Speaker 2: I don't know why I do white. Really, I'm excited. 169 00:08:26,120 --> 00:08:28,040 Speaker 2: I mean, I just tasted the broth and it's incredible. 170 00:08:28,360 --> 00:08:32,520 Speaker 3: And here's the other thing that I love about posole menu, though, 171 00:08:33,240 --> 00:08:38,800 Speaker 3: is harmony. I mean I put extra hominy in mind, 172 00:08:38,800 --> 00:08:39,960 Speaker 3: which I'm gonna put another. 173 00:08:40,000 --> 00:08:40,839 Speaker 2: That's the best part. 174 00:08:41,040 --> 00:08:44,920 Speaker 4: Yeah, And so the word borsoli comes from posoli. And 175 00:08:45,040 --> 00:08:49,480 Speaker 4: now while posoli which means foam because it's this corn, 176 00:08:49,760 --> 00:08:52,760 Speaker 4: this nick stimalized corn, the harmony when it comes up 177 00:08:53,120 --> 00:08:54,559 Speaker 4: at the top, it looks like foam. 178 00:08:54,640 --> 00:08:56,440 Speaker 2: I've been boiling the broth. 179 00:08:56,480 --> 00:08:59,880 Speaker 3: I boiled the pork shoulder for about three hours, then 180 00:09:00,080 --> 00:09:02,520 Speaker 3: had the oregano and the onion and salt and bay 181 00:09:02,600 --> 00:09:06,760 Speaker 3: leaf and cilantro, and then about well about an hour 182 00:09:06,760 --> 00:09:08,920 Speaker 3: and a half in then I put chicken leg quarters. 183 00:09:09,280 --> 00:09:11,640 Speaker 3: So it is one of the few soups that is 184 00:09:12,000 --> 00:09:13,280 Speaker 3: pork and chicken broth. 185 00:09:13,320 --> 00:09:15,480 Speaker 2: I'm excited to try it. I'm about to add a 186 00:09:15,520 --> 00:09:15,960 Speaker 2: new can. 187 00:09:16,360 --> 00:09:20,160 Speaker 3: Here's my chicken, the chicken leg quarters, and here's the pork. 188 00:09:20,280 --> 00:09:22,520 Speaker 3: I shredded it, and I just you keep. 189 00:09:22,360 --> 00:09:26,760 Speaker 2: This broth simmering on low rushing up my drink. I 190 00:09:26,760 --> 00:09:29,280 Speaker 2: can't believe I down. I was so thirsty, but like 191 00:09:29,960 --> 00:09:32,520 Speaker 2: for a drink. I was just like, when can I drink? 192 00:09:32,559 --> 00:09:37,680 Speaker 2: When getting here? Oh my god, this broth the bros 193 00:09:37,760 --> 00:09:41,079 Speaker 2: is really delicious. Okay, let's put the chicken back in. 194 00:09:41,240 --> 00:09:44,360 Speaker 4: Oh my gosh, Okay, this is really finely shredded chicken. 195 00:09:44,559 --> 00:09:46,079 Speaker 2: And then we'll put the pork back in. So it 196 00:09:46,200 --> 00:09:47,920 Speaker 2: was this like a whole like a whole chicken, like 197 00:09:48,480 --> 00:09:52,120 Speaker 2: four leg quarters. Okay, yeah, because I like dark meat. Yeah, 198 00:09:52,200 --> 00:09:55,440 Speaker 2: me too. Oh my god, even this is incredible. This 199 00:09:55,520 --> 00:09:57,400 Speaker 2: is his shoulder, this pork shoulder. 200 00:09:57,480 --> 00:09:57,920 Speaker 3: Oh my god. 201 00:09:57,920 --> 00:09:59,440 Speaker 2: I could just eat thisa me too. 202 00:09:59,800 --> 00:10:05,120 Speaker 3: All also making tortilla, so because it's my friend's favorite. 203 00:10:05,520 --> 00:10:08,520 Speaker 2: All my friends they always are you making torti soup? 204 00:10:08,520 --> 00:10:11,360 Speaker 2: Are you making to soup? Yeah? I'm like, I'll make both. 205 00:10:11,480 --> 00:10:12,640 Speaker 2: Is this in your cookbook as well? 206 00:10:13,240 --> 00:10:15,000 Speaker 3: This is my old it's this is the first right now, 207 00:10:15,040 --> 00:10:16,920 Speaker 3: it's in my first cookbook, but it is one of 208 00:10:16,960 --> 00:10:20,680 Speaker 3: the most famous soups that I make. 209 00:10:21,200 --> 00:10:24,840 Speaker 2: It's just famous. Yeah. But yeah, so you rehydrate on. 210 00:10:25,000 --> 00:10:29,480 Speaker 3: Cho and wahiel chili's once they're really mushy, you d 211 00:10:29,600 --> 00:10:30,120 Speaker 3: see them. 212 00:10:30,559 --> 00:10:31,200 Speaker 2: You rinse it. 213 00:10:31,640 --> 00:10:33,760 Speaker 3: I've written some all the seeds out, and I throw 214 00:10:33,760 --> 00:10:36,520 Speaker 3: it in a blender with tomatoes and garlic and. 215 00:10:38,720 --> 00:10:39,080 Speaker 2: Salt. 216 00:10:39,480 --> 00:10:42,199 Speaker 3: And it's a very thick paste, like so thick. 217 00:10:42,280 --> 00:10:45,040 Speaker 2: So I strain it through a calendar. It's like super smoothky. 218 00:10:45,160 --> 00:10:47,760 Speaker 2: Look how sulky that is? Yeah? Yeah, no, it's super smooth. 219 00:10:47,840 --> 00:10:49,880 Speaker 2: It's beautiful, beautiful. Yeah. 220 00:10:49,880 --> 00:10:52,679 Speaker 3: So then you take that paste and then you add 221 00:10:52,720 --> 00:10:56,920 Speaker 3: all this chicken broth into it. Okay, this one's pretty strong. 222 00:10:57,000 --> 00:10:59,480 Speaker 3: You could actually I could have. I could afford to 223 00:10:59,640 --> 00:11:01,240 Speaker 3: put some more chicken broth in it because look. 224 00:11:01,120 --> 00:11:04,160 Speaker 2: At that color. Yeah, it's it's dark. Yeah, it's very opaque. 225 00:11:04,160 --> 00:11:07,600 Speaker 3: So then I shredded some I just had a rotisserie 226 00:11:07,679 --> 00:11:08,760 Speaker 3: chicken because I didn't have time. 227 00:11:08,920 --> 00:11:11,079 Speaker 2: Okay, So I didn't boil this chicken or anything. 228 00:11:11,080 --> 00:11:14,400 Speaker 3: I just shredded a rotisserie chicken, okay, deboned it, and 229 00:11:14,440 --> 00:11:15,439 Speaker 3: now I'm throwing. 230 00:11:15,160 --> 00:11:17,880 Speaker 2: It into our tortilla soup. And then you just let 231 00:11:17,920 --> 00:11:21,000 Speaker 2: that stay warm. But this has been boiling for about 232 00:11:21,000 --> 00:11:23,479 Speaker 2: two hours. Because you want all of those. 233 00:11:24,160 --> 00:11:27,360 Speaker 3: The chili and the apple, and the and the tomato. 234 00:11:27,520 --> 00:11:29,280 Speaker 2: You want all of that too. Oh, the tomato in 235 00:11:29,320 --> 00:11:29,600 Speaker 2: it too. 236 00:11:30,160 --> 00:11:33,920 Speaker 3: Okay to marry each other, Okay, in your paste. It's chili, tomatoes, 237 00:11:33,960 --> 00:11:36,120 Speaker 3: masic mostly the basse. All right, we have all of 238 00:11:36,160 --> 00:11:37,160 Speaker 3: our garnishes. 239 00:11:37,760 --> 00:11:39,360 Speaker 2: Look at this, that's the poslet. 240 00:11:39,559 --> 00:11:44,400 Speaker 4: We can't think of a better way to spend delection today, 241 00:11:44,760 --> 00:11:46,280 Speaker 4: to spend today and every day. 242 00:11:46,480 --> 00:11:49,360 Speaker 2: Just see in the kitchen. I know, okay, look at this. 243 00:11:49,480 --> 00:11:52,440 Speaker 2: Let's get a good bite with everything in it. Cover 244 00:11:52,559 --> 00:11:52,840 Speaker 2: it up. 245 00:11:53,320 --> 00:11:57,199 Speaker 3: It's really delicious, you know, great, and it's white white, 246 00:11:57,320 --> 00:11:58,839 Speaker 3: never whitle. 247 00:11:59,600 --> 00:12:02,319 Speaker 2: It's so it's like it's all in the broth. It's 248 00:12:02,320 --> 00:12:04,480 Speaker 2: all in the broth. It's all in the really really 249 00:12:04,520 --> 00:12:05,160 Speaker 2: good broth. 250 00:12:05,400 --> 00:12:08,880 Speaker 3: Not complicated soup. It just takes a long time to 251 00:12:08,920 --> 00:12:10,280 Speaker 3: get these flavors in their broth. 252 00:12:10,880 --> 00:12:15,960 Speaker 2: Hm. The homonade, this is delicious. 253 00:12:16,480 --> 00:12:20,720 Speaker 3: The homonae with the pork, with the chicken, with the avocado. 254 00:12:21,040 --> 00:12:25,000 Speaker 2: It's the perfect balance. Kitchen is full. Kids are here 255 00:12:25,880 --> 00:12:28,760 Speaker 2: being a little loud, but we are going to move 256 00:12:28,800 --> 00:12:32,240 Speaker 2: on to the tortilla soup. We're gonna fry the tortilla chips. 257 00:12:32,320 --> 00:12:35,680 Speaker 4: Okay, So it's just they're just cut into long, thin strips. 258 00:12:35,760 --> 00:12:37,880 Speaker 2: I like it thin, some people like thick. And this 259 00:12:38,000 --> 00:12:39,520 Speaker 2: is just vegetable oil. 260 00:12:39,800 --> 00:12:42,559 Speaker 3: Also, I don't want an olive oil taste with this 261 00:12:42,760 --> 00:12:43,400 Speaker 3: tortillas sou. 262 00:12:43,360 --> 00:12:43,760 Speaker 2: It doesn't go. 263 00:12:43,880 --> 00:12:47,000 Speaker 4: And also, vegetable oil burns at a higher temperature, so 264 00:12:47,040 --> 00:12:52,120 Speaker 4: you could really get that nice golden brown color without 265 00:12:52,120 --> 00:12:54,040 Speaker 4: the oil burning and the hoping turning bitter. 266 00:12:54,440 --> 00:12:56,560 Speaker 2: Yeah, oh, your thing on fire. I always catch it 267 00:12:56,600 --> 00:12:59,760 Speaker 2: on fire. I'm always catching something on fire. 268 00:13:00,960 --> 00:13:02,960 Speaker 3: So we do these in batches because you actually don't 269 00:13:02,960 --> 00:13:06,600 Speaker 3: want to crowd the pan, because you want these tortilla 270 00:13:06,760 --> 00:13:07,640 Speaker 3: strips crispy. 271 00:13:08,200 --> 00:13:12,480 Speaker 2: Speaking of I knew it. 272 00:13:12,559 --> 00:13:22,520 Speaker 3: I knew I was going to catch it, all right. 273 00:13:22,600 --> 00:13:25,360 Speaker 3: So now we're about to assemble our tortilla soup. We 274 00:13:25,440 --> 00:13:27,480 Speaker 3: put all the condiments at the bottom. 275 00:13:27,520 --> 00:13:29,640 Speaker 2: Okay, here we go. We're going to do a little 276 00:13:29,640 --> 00:13:29,920 Speaker 2: bit of. 277 00:13:29,920 --> 00:13:34,360 Speaker 3: Chicken and some bra My gosh, that looks to me 278 00:13:34,600 --> 00:13:35,280 Speaker 3: so red. 279 00:13:35,920 --> 00:13:37,360 Speaker 2: It is beautiful. 280 00:13:37,679 --> 00:13:46,160 Speaker 3: Now you put the avocadoes and and and a little 281 00:13:46,160 --> 00:13:46,520 Speaker 3: bit of me. 282 00:13:48,000 --> 00:13:50,480 Speaker 2: I like a lot of caeso presco and lime. Don't 283 00:13:50,480 --> 00:13:53,040 Speaker 2: forget lime. This is my friend's favorite. Don't you guys 284 00:13:53,080 --> 00:13:57,839 Speaker 2: love when I make this? Okay, let's let's see. We 285 00:13:57,920 --> 00:14:00,840 Speaker 2: got to have everything in one bite. It's a little hot, 286 00:14:00,920 --> 00:14:03,760 Speaker 2: it's smoky, but not spicy. Mm hmmm. So if you 287 00:14:03,840 --> 00:14:06,920 Speaker 2: want to spicy, you can leave the seeds in it. No, 288 00:14:07,000 --> 00:14:10,600 Speaker 2: but this is nice. It's really subtle. But it's so 289 00:14:10,960 --> 00:14:14,600 Speaker 2: hardy mm so hearty. Oh my god. So that's the 290 00:14:14,679 --> 00:14:15,480 Speaker 2: tortilla soup. 291 00:14:15,559 --> 00:14:19,240 Speaker 3: Two soups tonight, you guys, don't go anywhere hungry for 292 00:14:19,320 --> 00:14:20,480 Speaker 3: history will be right. 293 00:14:20,280 --> 00:14:26,640 Speaker 2: Back after the break. Calo, it's my favorite word for 294 00:14:26,680 --> 00:14:29,320 Speaker 2: you to say. I love calo Calo. 295 00:14:29,640 --> 00:14:32,480 Speaker 3: I grew up with caldo more than what's the difference 296 00:14:32,520 --> 00:14:35,000 Speaker 3: with caldo for me? I just know caldo de pois. 297 00:14:35,000 --> 00:14:36,720 Speaker 3: If you said just caldo, you know it's going to 298 00:14:36,760 --> 00:14:37,840 Speaker 3: be a caldo deo. 299 00:14:37,960 --> 00:14:42,320 Speaker 4: Well, there's also calorees, hit beef bra there's a camaron, 300 00:14:42,360 --> 00:14:44,000 Speaker 4: which is one of my favorites. 301 00:14:44,120 --> 00:14:46,240 Speaker 3: And you know, I feel like every country has their 302 00:14:46,520 --> 00:14:50,320 Speaker 3: caldo de because in Italy they have that that one 303 00:14:50,320 --> 00:14:54,440 Speaker 3: that's called no not penicillin, Grandma's penicillin, and it's the 304 00:14:54,480 --> 00:14:55,960 Speaker 3: Italian chicken pastini. 305 00:14:56,000 --> 00:14:56,280 Speaker 2: Soup. 306 00:14:56,720 --> 00:15:01,920 Speaker 4: Every culture has a version of that. So you're thirty, Yeah, soup, 307 00:15:02,120 --> 00:15:03,720 Speaker 4: it was incredible. 308 00:15:03,280 --> 00:15:03,760 Speaker 2: Thank you. 309 00:15:04,120 --> 00:15:04,520 Speaker 3: I do it. 310 00:15:04,480 --> 00:15:05,840 Speaker 2: It's my famous. Yeah. 311 00:15:05,920 --> 00:15:09,640 Speaker 3: You start with like the base of ch chili paste basically, 312 00:15:09,720 --> 00:15:14,000 Speaker 3: so you boil on chow chili's wahil chils that are dried, 313 00:15:14,080 --> 00:15:16,760 Speaker 3: so you got to rehydrate them, de stell them, take 314 00:15:16,760 --> 00:15:20,560 Speaker 3: out the seeds, and then you burrey that with tomatoes, garlic, 315 00:15:20,680 --> 00:15:26,640 Speaker 3: ci landro, a little bit of broth, salt and that. 316 00:15:26,680 --> 00:15:27,720 Speaker 2: It's really thick. 317 00:15:28,640 --> 00:15:32,200 Speaker 3: And what I do is I strain it through a 318 00:15:32,520 --> 00:15:35,760 Speaker 3: colander to get all the still because it's still very fibrous. 319 00:15:35,880 --> 00:15:38,200 Speaker 3: Cheat dried chili is very uh. It has a lot 320 00:15:38,200 --> 00:15:40,720 Speaker 3: of little little little fibers, and so if you don't 321 00:15:40,760 --> 00:15:43,160 Speaker 3: strain it, it's in the soup. It kind of looks 322 00:15:43,160 --> 00:15:46,280 Speaker 3: cool sometimes if you leave it. But I strain it, 323 00:15:46,440 --> 00:15:49,520 Speaker 3: and then you put that like constant. It doesn't taste 324 00:15:49,520 --> 00:15:52,800 Speaker 3: good like that. It's so concentrated and tastes like a 325 00:15:52,880 --> 00:15:56,880 Speaker 3: dried chili. And then you put it into a big 326 00:15:56,920 --> 00:15:59,360 Speaker 3: pot with chicken broth and that's and you got to 327 00:15:59,400 --> 00:16:02,040 Speaker 3: let it cook because those flavors have to like cook. 328 00:16:02,080 --> 00:16:04,800 Speaker 3: You have to cook everything together. It's kind of like 329 00:16:04,800 --> 00:16:07,800 Speaker 3: when I make my green sausa. I make my domatios 330 00:16:07,800 --> 00:16:09,960 Speaker 3: and onions and all that stuff, but then I cook 331 00:16:10,000 --> 00:16:13,640 Speaker 3: it because it comes out totally different when you cook. 332 00:16:14,080 --> 00:16:16,360 Speaker 2: You know, the chili pepe. 333 00:16:16,400 --> 00:16:20,040 Speaker 4: It was delicious, and then it has you know, garnishes 334 00:16:20,160 --> 00:16:22,040 Speaker 4: of guests. 335 00:16:22,480 --> 00:16:25,080 Speaker 2: Cheese, some lun oocado. 336 00:16:25,320 --> 00:16:28,120 Speaker 3: But I said this too, I said, watch the paper towel. 337 00:16:28,120 --> 00:16:30,080 Speaker 3: I always catch it on fire. And that's why when 338 00:16:30,080 --> 00:16:32,200 Speaker 3: my husband walked in, he's like, what are you guys doing? 339 00:16:34,480 --> 00:16:37,880 Speaker 3: Were like, we know what we're doing, and we were like, sorry, Hi, 340 00:16:38,280 --> 00:16:40,240 Speaker 3: We were like, guys, we know what we're doing. 341 00:16:40,280 --> 00:16:41,520 Speaker 2: We have a podcast. 342 00:16:42,160 --> 00:16:44,560 Speaker 4: I did panic for a split second, but you had 343 00:16:44,640 --> 00:16:48,560 Speaker 4: clearly gone through that rodeo before. You had clearly lit 344 00:16:48,680 --> 00:16:49,960 Speaker 4: a paper towel on fire before. 345 00:16:50,000 --> 00:16:52,600 Speaker 2: It was so funny, which posolas are from what region? 346 00:16:52,680 --> 00:16:55,360 Speaker 3: Because red, green, and white are the kinds, but they're 347 00:16:55,360 --> 00:16:56,520 Speaker 3: from different regions. 348 00:16:56,600 --> 00:16:58,200 Speaker 2: Huh, they're from different regions. 349 00:16:58,240 --> 00:17:02,720 Speaker 4: So the red pole is typically from Guerrero and Jalisco. White, 350 00:17:02,760 --> 00:17:04,320 Speaker 4: which is the one that you made that I'd never 351 00:17:04,359 --> 00:17:07,920 Speaker 4: had before, and it was amazing, Guerrero and Cela, Mexico. 352 00:17:08,119 --> 00:17:10,679 Speaker 4: And then the greens from Guerrero and Metro gun so 353 00:17:10,800 --> 00:17:14,399 Speaker 4: all sort of central even though we have them everywhere. 354 00:17:14,440 --> 00:17:18,720 Speaker 4: But each of them has slightly different ingredients, you know, 355 00:17:18,760 --> 00:17:21,840 Speaker 4: slightly different flavors. The white one that you made was 356 00:17:21,920 --> 00:17:24,479 Speaker 4: much more subtle because it didn't have any chile. It 357 00:17:24,560 --> 00:17:29,360 Speaker 4: was just this really hardy, you know, stew, that broth 358 00:17:29,840 --> 00:17:32,360 Speaker 4: that was the base of it. And some of them 359 00:17:32,359 --> 00:17:36,399 Speaker 4: are a little or they just have different different flavor notes. 360 00:17:36,640 --> 00:17:40,199 Speaker 3: I mean, soup seems like it must have come from 361 00:17:40,320 --> 00:17:44,440 Speaker 3: caveman times, like as soon as fire was invented, there 362 00:17:44,520 --> 00:17:45,480 Speaker 3: must have been. 363 00:17:46,800 --> 00:17:50,320 Speaker 2: I don't know, a documentation of soup. Is that how 364 00:17:50,359 --> 00:17:52,280 Speaker 2: long ago it is? Yeah? 365 00:17:52,359 --> 00:17:55,480 Speaker 4: Yeah, So there's a archaeologist, John Speth who argued that 366 00:17:55,640 --> 00:17:58,760 Speaker 4: has argued that Neanderthals, ancient humans that lived, you know, 367 00:17:58,800 --> 00:18:02,080 Speaker 4: two hundred thouyd and twenty eight years ago, they would 368 00:18:02,119 --> 00:18:06,040 Speaker 4: have needed this boiling technology to render fat from animal boats, 369 00:18:06,040 --> 00:18:09,800 Speaker 4: to make bone broth to supplement their their diets because 370 00:18:09,800 --> 00:18:12,080 Speaker 4: there's just only so much protein the kidneys and the 371 00:18:12,080 --> 00:18:16,160 Speaker 4: liver can process right before they become poisoned, So they 372 00:18:16,200 --> 00:18:19,560 Speaker 4: needed to get half of their calories from fat and carbohydrates. 373 00:18:19,560 --> 00:18:21,159 Speaker 4: And in some parts of the world where there is 374 00:18:21,200 --> 00:18:25,199 Speaker 4: no wheat. Boiling bones to obtain fat, you know, it 375 00:18:25,280 --> 00:18:27,400 Speaker 4: was important and they would have to they would drink 376 00:18:27,440 --> 00:18:30,920 Speaker 4: the resulting broth. So even though we don't we can't 377 00:18:30,920 --> 00:18:35,280 Speaker 4: pinpoint exactly then exactly who made the first one. You know, 378 00:18:35,600 --> 00:18:39,120 Speaker 4: it would have been thousands of years ago, and there 379 00:18:39,240 --> 00:18:43,040 Speaker 4: would have made containers from maybe from tree barks, from 380 00:18:43,080 --> 00:18:47,320 Speaker 4: from hides of an animal, even before they were making pottery. 381 00:18:47,800 --> 00:18:52,320 Speaker 2: To to do all the soup. Yeah, right, exactly to 382 00:18:52,480 --> 00:18:53,200 Speaker 2: hold the soup. 383 00:18:53,440 --> 00:18:57,840 Speaker 3: I feel like soup must have been born of medicinal properties. 384 00:18:57,840 --> 00:18:59,680 Speaker 3: I mean, if you just think about the Neanderthals and 385 00:18:59,680 --> 00:19:00,960 Speaker 3: they're like we need to. 386 00:19:01,600 --> 00:19:04,400 Speaker 2: Supplement or diet like that was a little medicinal. 387 00:19:04,440 --> 00:19:07,840 Speaker 3: But was there like a more purposeful medicinal reason why 388 00:19:07,920 --> 00:19:08,800 Speaker 3: soup was invented? 389 00:19:09,840 --> 00:19:10,800 Speaker 2: Yeah, definitely. 390 00:19:10,840 --> 00:19:14,960 Speaker 4: So there's also actually the earliest known recipes for soups 391 00:19:15,040 --> 00:19:19,040 Speaker 4: and broths are in Cuneiform tablets from Mesopotamia region which 392 00:19:19,040 --> 00:19:23,679 Speaker 4: includes Babylon and Assyrian from around seventeen thirty BC. And 393 00:19:23,760 --> 00:19:27,520 Speaker 4: there's a team of scholars and you know, culinary historians 394 00:19:27,560 --> 00:19:31,320 Speaker 4: that took some of these tablets that are from the 395 00:19:31,440 --> 00:19:35,960 Speaker 4: Yale Peabody Museum and tried to you know, and decipher 396 00:19:36,040 --> 00:19:39,639 Speaker 4: them and made the recipes and they have unique uses. 397 00:19:39,720 --> 00:19:44,360 Speaker 4: So one of them is called Pasha tum and it's 398 00:19:44,400 --> 00:19:48,520 Speaker 4: a soup that was served for somebody suffering from a cold. 399 00:19:48,880 --> 00:19:53,040 Speaker 4: So it was a bland soup, but it had leak, coriander, 400 00:19:53,160 --> 00:19:56,919 Speaker 4: and onion, so that I think is super interesting. And 401 00:19:57,000 --> 00:19:59,280 Speaker 4: another one that I find super interesting was called the 402 00:19:59,440 --> 00:20:04,240 Speaker 4: elamite broth and it was a foreign, foreign dish. So 403 00:20:04,320 --> 00:20:07,119 Speaker 4: this is sort of the equivalent of us eating things 404 00:20:07,160 --> 00:20:09,760 Speaker 4: like lasagna or hummus that are that are from other 405 00:20:09,800 --> 00:20:11,800 Speaker 4: parts of the world that are just we don't even 406 00:20:11,800 --> 00:20:15,600 Speaker 4: think about it, right, So it's the same sort of 407 00:20:15,680 --> 00:20:20,680 Speaker 4: idea indicative of this contact between neighboring cultures. 408 00:20:22,280 --> 00:20:25,600 Speaker 2: Into the Sun's very cool, very interesting. 409 00:20:25,960 --> 00:20:27,960 Speaker 5: When did we start eating it like in a more 410 00:20:28,040 --> 00:20:32,639 Speaker 5: formal bowl, So that's a really good question. So the 411 00:20:32,680 --> 00:20:37,240 Speaker 5: evolution of pottery allowed us to have a super ma bowl, right, So, 412 00:20:37,800 --> 00:20:41,120 Speaker 5: and it's this one of the oldest human inventions, and 413 00:20:41,520 --> 00:20:44,560 Speaker 5: that gave people the ability to steam, to boil and 414 00:20:44,600 --> 00:20:47,800 Speaker 5: to simmer food. And by doing that you can make 415 00:20:47,920 --> 00:20:51,080 Speaker 5: food that's soft, and you could feed soft food to 416 00:20:51,200 --> 00:20:56,080 Speaker 5: children and to the toothless elderly, allowing people to live longer. 417 00:20:56,560 --> 00:20:59,920 Speaker 5: So the invention of pottery led to growth in population, 418 00:21:00,240 --> 00:21:02,600 Speaker 5: and some of the oldest potteries from China and Japan. 419 00:21:02,840 --> 00:21:05,199 Speaker 3: Well yeah, I mean, if you think about China Japan, 420 00:21:05,280 --> 00:21:07,720 Speaker 3: they have some amazing soups. 421 00:21:07,960 --> 00:21:11,040 Speaker 2: Like you know, some of my favorite soups are from Japan. 422 00:21:11,520 --> 00:21:13,640 Speaker 3: I hope you guys enjoyed this episode as much as 423 00:21:13,640 --> 00:21:17,080 Speaker 3: we did. My cookbook is out now, Eva's Mexican Kitchen. 424 00:21:17,200 --> 00:21:18,560 Speaker 2: Pick it up and try. 425 00:21:18,320 --> 00:21:21,920 Speaker 3: The posle that we had today, and the tortilla soup 426 00:21:22,000 --> 00:21:24,240 Speaker 3: is in my first cookbook, Eva's Kitchen. 427 00:21:24,480 --> 00:21:27,760 Speaker 4: We've got a very special bonus episode dropping tomorrow that's 428 00:21:27,800 --> 00:21:34,800 Speaker 4: all about Tamalais' Maalais. I Thank you and stay cozy. 429 00:21:36,800 --> 00:21:39,320 Speaker 3: Hungry for History is a hyphen It Media production in 430 00:21:39,440 --> 00:21:42,399 Speaker 3: partnership with Iheart's Michael Pura podcast network. 431 00:21:42,560 --> 00:21:45,400 Speaker 4: For more of your favorite shows, visit the iHeartRadio app, 432 00:21:45,520 --> 00:21:49,720 Speaker 4: Apple Podcasts, or wherever you get your podcasts.