WEBVTT - Cozy Caldos 0:00:00.680 --> 0:00:04.600 My name is Eva Longoria and I am Myra and 0:00:04.760 --> 0:00:09.639 welcome to Hungry for History, a podcast that explores our 0:00:09.680 --> 0:00:12.560 past and present through food. On every episode, we'll talk 0:00:12.600 --> 0:00:15.760 about the history of some of our favorite dishes, ingredients, 0:00:15.800 --> 0:00:17.479 and beverages from our culture. 0:00:17.560 --> 0:00:18.680 So make yourself at home. 0:00:19.160 --> 0:00:28.240 Even Brochel, Oh my god, I feel like crawling into 0:00:28.280 --> 0:00:31.240 a hole and eating gado for the rest of my life. 0:00:31.320 --> 0:00:36.960 This isn't a lie. Literally, my cozy place is cooking cardos. 0:00:37.000 --> 0:00:38.839 First of all, when I'm anxious. I just love cooking. 0:00:39.240 --> 0:00:41.600 But one of my favorite things to do. 0:00:42.040 --> 0:00:46.519 Is soups and caldos and portis in Spain. 0:00:46.840 --> 0:00:50.520 I'm with you, I'm with you. There's nothing more comforting 0:00:51.240 --> 0:00:56.320 than a cardo. A good carlo is like a warm hug. 0:00:56.640 --> 0:00:57.960 It is, It's like a warm hug. 0:00:58.000 --> 0:01:02.480 So today's episode is all about will never forget the day, 0:01:03.240 --> 0:01:04.480 the day where. 0:01:04.280 --> 0:01:06.039 We were on election Day. 0:01:07.040 --> 0:01:09.480 Yeah, I came over to your house on election day 0:01:10.000 --> 0:01:11.880 and we were going to record and you were just like, 0:01:12.080 --> 0:01:13.920 I can't, I can't, let's just cook. 0:01:14.480 --> 0:01:17.399 Everything just smelt so it smelled like home, your house, 0:01:18.360 --> 0:01:19.680 I know, and you never had. 0:01:19.720 --> 0:01:23.280 I made posole and tortilla, both they're in my cookbook. 0:01:23.280 --> 0:01:24.440 Because it's soup season. 0:01:24.840 --> 0:01:28.480 I couldn't decide which tortilla soup is probably my most 0:01:28.560 --> 0:01:31.880 requested soup from my friends, and they were all coming 0:01:31.920 --> 0:01:33.720 over for the election, so I was like, I'll make that, 0:01:33.800 --> 0:01:35.960 but I was I was really excited about the possole, 0:01:36.680 --> 0:01:38.880 and once everybody got here. 0:01:38.840 --> 0:01:43.440 They were equally excited for the posole. It was delicious. 0:01:43.720 --> 0:01:47.640 I had never had white bosole, and so it was 0:01:47.760 --> 0:01:50.280 It was really it was really delicious because it was 0:01:50.360 --> 0:01:53.960 just just the broth was sort of thick and just 0:01:54.000 --> 0:01:57.760 so flavorful, and there was pork and chicken and herbs 0:01:57.800 --> 0:02:00.920 and and the fry TOI yeah, I mean it was 0:02:00.920 --> 0:02:03.360 like just so many things going at the same time, 0:02:03.440 --> 0:02:06.880 so many smells, and it was the perfect day. 0:02:07.120 --> 0:02:11.720 I don't know if this is traditional, but posla is pork. 0:02:12.080 --> 0:02:12.240 Well. 0:02:12.280 --> 0:02:14.920 I make my posola with a pork broth. First you 0:02:14.960 --> 0:02:18.080 start boiling the pork shoulder and then you add chicken 0:02:18.160 --> 0:02:21.400 legs in, so then you end up getting a pork 0:02:21.639 --> 0:02:26.720 chicken broth mix and it is like mind blowing it really. 0:02:26.760 --> 0:02:29.200 I'm just like, my favorite thing about posola is the corn. 0:02:29.280 --> 0:02:33.160 I love homini, but I think this broth is probably 0:02:33.160 --> 0:02:35.880 my favorite broth of the entire cookbook. 0:02:36.639 --> 0:02:40.280 Yeah, that broth was really extraordinary. I was just I mean, 0:02:40.440 --> 0:02:42.760 I was just eating. I was just standing in front 0:02:42.760 --> 0:02:45.960 of it, just taking spoonfuls of it from this giant pot. 0:02:47.440 --> 0:02:52.160 And also pasola is like Mexican oregano heavy, which is 0:02:52.360 --> 0:02:54.920 very different than a regano or Italian oregano. 0:02:55.120 --> 0:02:58.239 Totally different family, totally different. But then you also had 0:02:58.280 --> 0:03:01.160 bay leaves in there, and so that gives it this 0:03:01.240 --> 0:03:04.560 really earthy flavor. So it was just this combination of 0:03:04.840 --> 0:03:08.840 of of flavors and aromas that was just really intoxicating. 0:03:08.919 --> 0:03:11.400 It was the perfect thing to eat and the perfect 0:03:11.520 --> 0:03:13.520 way to spend the afternoon. I have to say it 0:03:13.560 --> 0:03:16.160 was at your house. Just it was fun and it 0:03:16.280 --> 0:03:17.600 was cozy and nice. 0:03:17.440 --> 0:03:20.480 Before it turned really dark cado. I know then we 0:03:20.520 --> 0:03:21.200 started drinking. 0:03:21.440 --> 0:03:23.600 But you know, I always say this, I think the soup, 0:03:23.840 --> 0:03:26.080 the soup chapter in my cookbook is what I'm most 0:03:26.120 --> 0:03:30.800 proud of. I love stews and soups and broths that 0:03:30.880 --> 0:03:33.160 are a meal, Like I want it to be the meal. 0:03:33.200 --> 0:03:35.200 I don't want it to be an entrada. I don't 0:03:35.240 --> 0:03:37.520 want it to be an appetizer. It needs to be 0:03:37.600 --> 0:03:42.000 the whole meal, and so I just feel like other 0:03:42.080 --> 0:03:43.880 than it's like cozy in the weather turns. 0:03:43.960 --> 0:03:47.160 I love a one pot meal. Yeah for sure. 0:03:47.240 --> 0:03:50.320 So how did you go about choosing those specific recipes, 0:03:50.400 --> 0:03:52.360 the ones that you have in your cookbook? 0:03:53.040 --> 0:03:55.320 Honestly, these are the ones I cook the most. I 0:03:55.960 --> 0:03:57.080 cook a lot. 0:03:57.160 --> 0:04:02.080 I always cook, so I always make sopa, I always 0:04:02.120 --> 0:04:05.440 make chili cone, like, these are just things I always 0:04:05.440 --> 0:04:07.480 make that I didn't put in my first cookbook. 0:04:07.560 --> 0:04:09.040 And I was like, you know. 0:04:09.040 --> 0:04:10.720 What, I said, let me let me oh, I want 0:04:10.760 --> 0:04:12.480 to put this in the cookbook. And then I go, oh, yeah, 0:04:12.520 --> 0:04:14.440 this other one. And then my girlfriend was like, you know, 0:04:14.480 --> 0:04:16.760 don't forget the lemon the limon chicken. 0:04:16.880 --> 0:04:18.320 And I was like, oh, yeah, that's ord I do 0:04:18.440 --> 0:04:20.480 make that. And then the new one. 0:04:21.880 --> 0:04:25.440 That was the new one was a new one that 0:04:25.440 --> 0:04:28.280 that I felt like, oh, there's not probably not much 0:04:28.360 --> 0:04:31.960 to this one, and I fell in love with it 0:04:31.960 --> 0:04:34.480 in Mexico on my on my Journey. 0:04:34.880 --> 0:04:38.480 Then U Katthan, Yeah, yeah, that is a great one. 0:04:38.520 --> 0:04:41.080 You know, my dad was from Yukatan, so I whenever 0:04:41.120 --> 0:04:43.000 somebody would go to Yukatan, they would bring back some 0:04:43.120 --> 0:04:44.320 le mask because they're different. 0:04:44.360 --> 0:04:45.240 Then that was a new one. 0:04:45.279 --> 0:04:47.279 But also a new one that I hadn't made that 0:04:47.279 --> 0:04:49.239 I fell in love with was corn soup. 0:04:49.360 --> 0:04:52.279 I mean like corn and green chile soup is what 0:04:52.320 --> 0:04:52.600 I heard. 0:04:52.720 --> 0:04:57.880 Yeah, cookbook with salza macha, but like just corn so, 0:04:58.000 --> 0:05:00.360 you know, like it's of course it's corn, so and 0:05:00.720 --> 0:05:03.000 you know, you reserve the cobs because you want to 0:05:03.000 --> 0:05:05.840 make you know, make that broth and you add your 0:05:05.839 --> 0:05:06.800 green chilis. 0:05:07.080 --> 0:05:09.839 It's just filling again, filling. 0:05:10.400 --> 0:05:12.880 Yeah, gosh, they're so good. And there is something about 0:05:12.880 --> 0:05:16.520 that one one pop meal. It's simple. You don't have 0:05:16.560 --> 0:05:18.640 to wash a ton of dishes and then you just 0:05:18.680 --> 0:05:22.560 have this full meal. One of my favorites is the 0:05:22.680 --> 0:05:25.800 Caldo l'alpeno. And I have to go to Danny's, my 0:05:26.040 --> 0:05:28.040 favorite home, you know. 0:05:28.720 --> 0:05:30.080 Chain not Denny. 0:05:30.240 --> 0:05:33.279 There's not to be confused with Denny's. Danny's. 0:05:33.440 --> 0:05:35.400 Danny's they're the best. 0:05:35.839 --> 0:05:39.400 It's basically a chicken soup and they have like a 0:05:39.560 --> 0:05:44.600 giant piece of chicken in there, vegetables and chipotlet, and 0:05:44.680 --> 0:05:48.200 it's like a tomatoy broth and it has the fried 0:05:48.320 --> 0:05:51.000 you know, yas tons of lime juice and there's this 0:05:51.120 --> 0:05:54.640 legend that in the nineteenth century, President Antonio Lopez the 0:05:54.720 --> 0:05:59.080 Santana he was hungover and he asked his cooks to 0:05:59.120 --> 0:06:00.960 make him some babe and they came. 0:06:00.880 --> 0:06:03.039 Up with this and they called it Carlo because he 0:06:03.120 --> 0:06:04.640 was in in Lalpan. 0:06:05.120 --> 0:06:08.160 And so, but that's also another thing about you know, 0:06:08.360 --> 0:06:12.080 their homie, their cozy, they're warm, they're nutritious, warm pop meals. 0:06:12.160 --> 0:06:15.240 But also oftentimes, oh you have a calota cure your hangover, 0:06:16.160 --> 0:06:16.880 you know, Oh my god. 0:06:16.920 --> 0:06:19.080 Well that that, by the way, I feel like that's 0:06:19.120 --> 0:06:21.839 why manulo was invented. That's what we used to eat 0:06:21.880 --> 0:06:26.839 in college at like three am at Mithierra and San Antonio, 0:06:28.920 --> 0:06:31.120 you know, hungover, and it's open twenty four hours. So 0:06:31.120 --> 0:06:39.200 we're like, Lola manudle, like there's something caring about eating calobo. Well, 0:06:39.240 --> 0:06:41.200 when we come back, we are heading into the kitchen 0:06:41.240 --> 0:06:44.560 to cook two caldos from my cole and. 0:06:46.040 --> 0:06:48.520 Oh, I can't wait, don't go anywhere, we'll be back 0:06:48.560 --> 0:06:57.839 after the break. On election day, even invited me over 0:06:57.880 --> 0:07:01.400 to cook some of her favorite soups and they were delicious. 0:07:01.680 --> 0:07:03.160 Here's our cooking from that day. 0:07:04.760 --> 0:07:07.920 So we are in my kitchen. It's election night, and 0:07:08.080 --> 0:07:11.920 yes we are drinking. I can't. I don't have words. 0:07:11.960 --> 0:07:15.800 And when I'm stressed, I cook. I actually stress cooked 0:07:15.840 --> 0:07:17.760 all day today. Really, would you make? Oh my god? 0:07:17.760 --> 0:07:21.160 Everything I made beans, I made cufe gulano. I made 0:07:22.040 --> 0:07:24.600 lunch for pepper tuna salad with all this stuff. 0:07:24.640 --> 0:07:25.920 And then I was like, you know what should I 0:07:25.960 --> 0:07:26.480 make this hour? 0:07:26.560 --> 0:07:28.520 I should make the sour dough for the bread for 0:07:28.560 --> 0:07:30.840 the tuna sandwich and really, and then I was like, no, 0:07:31.160 --> 0:07:33.560 I know I'm not gonna make the I mean I've 0:07:33.600 --> 0:07:34.520 been a crazy person. 0:07:34.920 --> 0:07:37.120 No, well, it's it's a stressful day. It's a very 0:07:37.160 --> 0:07:38.680 stressful day. But when I walked in. 0:07:38.800 --> 0:07:44.800 The smell of the smell of Eva's house is well, 0:07:45.000 --> 0:07:48.560 the smell of Eva's house is home. Yeah, it smells 0:07:48.600 --> 0:07:49.000 like home. 0:07:49.440 --> 0:07:51.720 Really, that's the Mexican regano. 0:07:53.240 --> 0:07:58.040 Mexican smells chicken and just all of the all of 0:07:58.080 --> 0:07:58.680 the smells. 0:07:58.720 --> 0:08:01.640 So it's soups, and yes, I could have a soup 0:08:01.680 --> 0:08:03.760 every day. What I like about the soups in my 0:08:03.800 --> 0:08:07.200 cookbook is they're all hearty, so they're a meal, Like 0:08:07.240 --> 0:08:07.560 that's all. 0:08:07.560 --> 0:08:10.920 I'm having a super dinner. So you made white, I 0:08:10.960 --> 0:08:12.320 made white posola today. 0:08:12.440 --> 0:08:14.960 I could easily make a green because I have the salsa, 0:08:15.000 --> 0:08:16.640 but I think we're gonna do white. 0:08:16.800 --> 0:08:20.200 I've never had white bosole. Yeah, it's not that common. 0:08:20.640 --> 0:08:23.200 I know it's red or green. It's usually red or green. 0:08:23.280 --> 0:08:26.080 I don't know why I do white. Really, I'm excited. 0:08:26.120 --> 0:08:28.040 I mean, I just tasted the broth and it's incredible. 0:08:28.360 --> 0:08:32.520 And here's the other thing that I love about posole menu, though, 0:08:33.240 --> 0:08:38.800 is harmony. I mean I put extra hominy in mind, 0:08:38.800 --> 0:08:39.960 which I'm gonna put another. 0:08:40.000 --> 0:08:40.839 That's the best part. 0:08:41.040 --> 0:08:44.920 Yeah, And so the word borsoli comes from posoli. And 0:08:45.040 --> 0:08:49.480 now while posoli which means foam because it's this corn, 0:08:49.760 --> 0:08:52.760 this nick stimalized corn, the harmony when it comes up 0:08:53.120 --> 0:08:54.559 at the top, it looks like foam. 0:08:54.640 --> 0:08:56.440 I've been boiling the broth. 0:08:56.480 --> 0:08:59.880 I boiled the pork shoulder for about three hours, then 0:09:00.080 --> 0:09:02.520 had the oregano and the onion and salt and bay 0:09:02.600 --> 0:09:06.760 leaf and cilantro, and then about well about an hour 0:09:06.760 --> 0:09:08.920 and a half in then I put chicken leg quarters. 0:09:09.280 --> 0:09:11.640 So it is one of the few soups that is 0:09:12.000 --> 0:09:13.280 pork and chicken broth. 0:09:13.320 --> 0:09:15.480 I'm excited to try it. I'm about to add a 0:09:15.520 --> 0:09:15.960 new can. 0:09:16.360 --> 0:09:20.160 Here's my chicken, the chicken leg quarters, and here's the pork. 0:09:20.280 --> 0:09:22.520 I shredded it, and I just you keep. 0:09:22.360 --> 0:09:26.760 This broth simmering on low rushing up my drink. I 0:09:26.760 --> 0:09:29.280 can't believe I down. I was so thirsty, but like 0:09:29.960 --> 0:09:32.520 for a drink. I was just like, when can I drink? 0:09:32.559 --> 0:09:37.680 When getting here? Oh my god, this broth the bros 0:09:37.760 --> 0:09:41.079 is really delicious. Okay, let's put the chicken back in. 0:09:41.240 --> 0:09:44.360 Oh my gosh, Okay, this is really finely shredded chicken. 0:09:44.559 --> 0:09:46.079 And then we'll put the pork back in. So it 0:09:46.200 --> 0:09:47.920 was this like a whole like a whole chicken, like 0:09:48.480 --> 0:09:52.120 four leg quarters. Okay, yeah, because I like dark meat. Yeah, 0:09:52.200 --> 0:09:55.440 me too. Oh my god, even this is incredible. This 0:09:55.520 --> 0:09:57.400 is his shoulder, this pork shoulder. 0:09:57.480 --> 0:09:57.920 Oh my god. 0:09:57.920 --> 0:09:59.440 I could just eat thisa me too. 0:09:59.800 --> 0:10:05.120 All also making tortilla, so because it's my friend's favorite. 0:10:05.520 --> 0:10:08.520 All my friends they always are you making torti soup? 0:10:08.520 --> 0:10:11.360 Are you making to soup? Yeah? I'm like, I'll make both. 0:10:11.480 --> 0:10:12.640 Is this in your cookbook as well? 0:10:13.240 --> 0:10:15.000 This is my old it's this is the first right now, 0:10:15.040 --> 0:10:16.920 it's in my first cookbook, but it is one of 0:10:16.960 --> 0:10:20.680 the most famous soups that I make. 0:10:21.200 --> 0:10:24.840 It's just famous. Yeah. But yeah, so you rehydrate on. 0:10:25.000 --> 0:10:29.480 Cho and wahiel chili's once they're really mushy, you d 0:10:29.600 --> 0:10:30.120 see them. 0:10:30.559 --> 0:10:31.200 You rinse it. 0:10:31.640 --> 0:10:33.760 I've written some all the seeds out, and I throw 0:10:33.760 --> 0:10:36.520 it in a blender with tomatoes and garlic and. 0:10:38.720 --> 0:10:39.080 Salt. 0:10:39.480 --> 0:10:42.199 And it's a very thick paste, like so thick. 0:10:42.280 --> 0:10:45.040 So I strain it through a calendar. It's like super smoothky. 0:10:45.160 --> 0:10:47.760 Look how sulky that is? Yeah? Yeah, no, it's super smooth. 0:10:47.840 --> 0:10:49.880 It's beautiful, beautiful. Yeah. 0:10:49.880 --> 0:10:52.679 So then you take that paste and then you add 0:10:52.720 --> 0:10:56.920 all this chicken broth into it. Okay, this one's pretty strong. 0:10:57.000 --> 0:10:59.480 You could actually I could have. I could afford to 0:10:59.640 --> 0:11:01.240 put some more chicken broth in it because look. 0:11:01.120 --> 0:11:04.160 At that color. Yeah, it's it's dark. Yeah, it's very opaque. 0:11:04.160 --> 0:11:07.600 So then I shredded some I just had a rotisserie 0:11:07.679 --> 0:11:08.760 chicken because I didn't have time. 0:11:08.920 --> 0:11:11.079 Okay, So I didn't boil this chicken or anything. 0:11:11.080 --> 0:11:14.400 I just shredded a rotisserie chicken, okay, deboned it, and 0:11:14.440 --> 0:11:15.439 now I'm throwing. 0:11:15.160 --> 0:11:17.880 It into our tortilla soup. And then you just let 0:11:17.920 --> 0:11:21.000 that stay warm. But this has been boiling for about 0:11:21.000 --> 0:11:23.479 two hours. Because you want all of those. 0:11:24.160 --> 0:11:27.360 The chili and the apple, and the and the tomato. 0:11:27.520 --> 0:11:29.280 You want all of that too. Oh, the tomato in 0:11:29.320 --> 0:11:29.600 it too. 0:11:30.160 --> 0:11:33.920 Okay to marry each other, Okay, in your paste. It's chili, tomatoes, 0:11:33.960 --> 0:11:36.120 masic mostly the basse. All right, we have all of 0:11:36.160 --> 0:11:37.160 our garnishes. 0:11:37.760 --> 0:11:39.360 Look at this, that's the poslet. 0:11:39.559 --> 0:11:44.400 We can't think of a better way to spend delection today, 0:11:44.760 --> 0:11:46.280 to spend today and every day. 0:11:46.480 --> 0:11:49.360 Just see in the kitchen. I know, okay, look at this. 0:11:49.480 --> 0:11:52.440 Let's get a good bite with everything in it. Cover 0:11:52.559 --> 0:11:52.840 it up. 0:11:53.320 --> 0:11:57.199 It's really delicious, you know, great, and it's white white, 0:11:57.320 --> 0:11:58.839 never whitle. 0:11:59.600 --> 0:12:02.319 It's so it's like it's all in the broth. It's 0:12:02.320 --> 0:12:04.480 all in the broth. It's all in the really really 0:12:04.520 --> 0:12:05.160 good broth. 0:12:05.400 --> 0:12:08.880 Not complicated soup. It just takes a long time to 0:12:08.920 --> 0:12:10.280 get these flavors in their broth. 0:12:10.880 --> 0:12:15.960 Hm. The homonade, this is delicious. 0:12:16.480 --> 0:12:20.720 The homonae with the pork, with the chicken, with the avocado. 0:12:21.040 --> 0:12:25.000 It's the perfect balance. Kitchen is full. Kids are here 0:12:25.880 --> 0:12:28.760 being a little loud, but we are going to move 0:12:28.800 --> 0:12:32.240 on to the tortilla soup. We're gonna fry the tortilla chips. 0:12:32.320 --> 0:12:35.680 Okay, So it's just they're just cut into long, thin strips. 0:12:35.760 --> 0:12:37.880 I like it thin, some people like thick. And this 0:12:38.000 --> 0:12:39.520 is just vegetable oil. 0:12:39.800 --> 0:12:42.559 Also, I don't want an olive oil taste with this 0:12:42.760 --> 0:12:43.400 tortillas sou. 0:12:43.360 --> 0:12:43.760 It doesn't go. 0:12:43.880 --> 0:12:47.000 And also, vegetable oil burns at a higher temperature, so 0:12:47.040 --> 0:12:52.120 you could really get that nice golden brown color without 0:12:52.120 --> 0:12:54.040 the oil burning and the hoping turning bitter. 0:12:54.440 --> 0:12:56.560 Yeah, oh, your thing on fire. I always catch it 0:12:56.600 --> 0:12:59.760 on fire. I'm always catching something on fire. 0:13:00.960 --> 0:13:02.960 So we do these in batches because you actually don't 0:13:02.960 --> 0:13:06.600 want to crowd the pan, because you want these tortilla 0:13:06.760 --> 0:13:07.640 strips crispy. 0:13:08.200 --> 0:13:12.480 Speaking of I knew it. 0:13:12.559 --> 0:13:22.520 I knew I was going to catch it, all right. 0:13:22.600 --> 0:13:25.360 So now we're about to assemble our tortilla soup. We 0:13:25.440 --> 0:13:27.480 put all the condiments at the bottom. 0:13:27.520 --> 0:13:29.640 Okay, here we go. We're going to do a little 0:13:29.640 --> 0:13:29.920 bit of. 0:13:29.920 --> 0:13:34.360 Chicken and some bra My gosh, that looks to me 0:13:34.600 --> 0:13:35.280 so red. 0:13:35.920 --> 0:13:37.360 It is beautiful. 0:13:37.679 --> 0:13:46.160 Now you put the avocadoes and and and a little 0:13:46.160 --> 0:13:46.520 bit of me. 0:13:48.000 --> 0:13:50.480 I like a lot of caeso presco and lime. Don't 0:13:50.480 --> 0:13:53.040 forget lime. This is my friend's favorite. Don't you guys 0:13:53.080 --> 0:13:57.839 love when I make this? Okay, let's let's see. We 0:13:57.920 --> 0:14:00.840 got to have everything in one bite. It's a little hot, 0:14:00.920 --> 0:14:03.760 it's smoky, but not spicy. Mm hmmm. So if you 0:14:03.840 --> 0:14:06.920 want to spicy, you can leave the seeds in it. No, 0:14:07.000 --> 0:14:10.600 but this is nice. It's really subtle. But it's so 0:14:10.960 --> 0:14:14.600 hardy mm so hearty. Oh my god. So that's the 0:14:14.679 --> 0:14:15.480 tortilla soup. 0:14:15.559 --> 0:14:19.240 Two soups tonight, you guys, don't go anywhere hungry for 0:14:19.320 --> 0:14:20.480 history will be right. 0:14:20.280 --> 0:14:26.640 Back after the break. Calo, it's my favorite word for 0:14:26.680 --> 0:14:29.320 you to say. I love calo Calo. 0:14:29.640 --> 0:14:32.480 I grew up with caldo more than what's the difference 0:14:32.520 --> 0:14:35.000 with caldo for me? I just know caldo de pois. 0:14:35.000 --> 0:14:36.720 If you said just caldo, you know it's going to 0:14:36.760 --> 0:14:37.840 be a caldo deo. 0:14:37.960 --> 0:14:42.320 Well, there's also calorees, hit beef bra there's a camaron, 0:14:42.360 --> 0:14:44.000 which is one of my favorites. 0:14:44.120 --> 0:14:46.240 And you know, I feel like every country has their 0:14:46.520 --> 0:14:50.320 caldo de because in Italy they have that that one 0:14:50.320 --> 0:14:54.440 that's called no not penicillin, Grandma's penicillin, and it's the 0:14:54.480 --> 0:14:55.960 Italian chicken pastini. 0:14:56.000 --> 0:14:56.280 Soup. 0:14:56.720 --> 0:15:01.920 Every culture has a version of that. So you're thirty, Yeah, soup, 0:15:02.120 --> 0:15:03.720 it was incredible. 0:15:03.280 --> 0:15:03.760 Thank you. 0:15:04.120 --> 0:15:04.520 I do it. 0:15:04.480 --> 0:15:05.840 It's my famous. Yeah. 0:15:05.920 --> 0:15:09.640 You start with like the base of ch chili paste basically, 0:15:09.720 --> 0:15:14.000 so you boil on chow chili's wahil chils that are dried, 0:15:14.080 --> 0:15:16.760 so you got to rehydrate them, de stell them, take 0:15:16.760 --> 0:15:20.560 out the seeds, and then you burrey that with tomatoes, garlic, 0:15:20.680 --> 0:15:26.640 ci landro, a little bit of broth, salt and that. 0:15:26.680 --> 0:15:27.720 It's really thick. 0:15:28.640 --> 0:15:32.200 And what I do is I strain it through a 0:15:32.520 --> 0:15:35.760 colander to get all the still because it's still very fibrous. 0:15:35.880 --> 0:15:38.200 Cheat dried chili is very uh. It has a lot 0:15:38.200 --> 0:15:40.720 of little little little fibers, and so if you don't 0:15:40.760 --> 0:15:43.160 strain it, it's in the soup. It kind of looks 0:15:43.160 --> 0:15:46.280 cool sometimes if you leave it. But I strain it, 0:15:46.440 --> 0:15:49.520 and then you put that like constant. It doesn't taste 0:15:49.520 --> 0:15:52.800 good like that. It's so concentrated and tastes like a 0:15:52.880 --> 0:15:56.880 dried chili. And then you put it into a big 0:15:56.920 --> 0:15:59.360 pot with chicken broth and that's and you got to 0:15:59.400 --> 0:16:02.040 let it cook because those flavors have to like cook. 0:16:02.080 --> 0:16:04.800 You have to cook everything together. It's kind of like 0:16:04.800 --> 0:16:07.800 when I make my green sausa. I make my domatios 0:16:07.800 --> 0:16:09.960 and onions and all that stuff, but then I cook 0:16:10.000 --> 0:16:13.640 it because it comes out totally different when you cook. 0:16:14.080 --> 0:16:16.360 You know, the chili pepe. 0:16:16.400 --> 0:16:20.040 It was delicious, and then it has you know, garnishes 0:16:20.160 --> 0:16:22.040 of guests. 0:16:22.480 --> 0:16:25.080 Cheese, some lun oocado. 0:16:25.320 --> 0:16:28.120 But I said this too, I said, watch the paper towel. 0:16:28.120 --> 0:16:30.080 I always catch it on fire. And that's why when 0:16:30.080 --> 0:16:32.200 my husband walked in, he's like, what are you guys doing? 0:16:34.480 --> 0:16:37.880 Were like, we know what we're doing, and we were like, sorry, Hi, 0:16:38.280 --> 0:16:40.240 We were like, guys, we know what we're doing. 0:16:40.280 --> 0:16:41.520 We have a podcast. 0:16:42.160 --> 0:16:44.560 I did panic for a split second, but you had 0:16:44.640 --> 0:16:48.560 clearly gone through that rodeo before. You had clearly lit 0:16:48.680 --> 0:16:49.960 a paper towel on fire before. 0:16:50.000 --> 0:16:52.600 It was so funny, which posolas are from what region? 0:16:52.680 --> 0:16:55.360 Because red, green, and white are the kinds, but they're 0:16:55.360 --> 0:16:56.520 from different regions. 0:16:56.600 --> 0:16:58.200 Huh, they're from different regions. 0:16:58.240 --> 0:17:02.720 So the red pole is typically from Guerrero and Jalisco. White, 0:17:02.760 --> 0:17:04.320 which is the one that you made that I'd never 0:17:04.359 --> 0:17:07.920 had before, and it was amazing, Guerrero and Cela, Mexico. 0:17:08.119 --> 0:17:10.679 And then the greens from Guerrero and Metro gun so 0:17:10.800 --> 0:17:14.399 all sort of central even though we have them everywhere. 0:17:14.440 --> 0:17:18.720 But each of them has slightly different ingredients, you know, 0:17:18.760 --> 0:17:21.840 slightly different flavors. The white one that you made was 0:17:21.920 --> 0:17:24.479 much more subtle because it didn't have any chile. It 0:17:24.560 --> 0:17:29.360 was just this really hardy, you know, stew, that broth 0:17:29.840 --> 0:17:32.360 that was the base of it. And some of them 0:17:32.359 --> 0:17:36.399 are a little or they just have different different flavor notes. 0:17:36.640 --> 0:17:40.199 I mean, soup seems like it must have come from 0:17:40.320 --> 0:17:44.440 caveman times, like as soon as fire was invented, there 0:17:44.520 --> 0:17:45.480 must have been. 0:17:46.800 --> 0:17:50.320 I don't know, a documentation of soup. Is that how 0:17:50.359 --> 0:17:52.280 long ago it is? Yeah? 0:17:52.359 --> 0:17:55.480 Yeah, So there's a archaeologist, John Speth who argued that 0:17:55.640 --> 0:17:58.760 has argued that Neanderthals, ancient humans that lived, you know, 0:17:58.800 --> 0:18:02.080 two hundred thouyd and twenty eight years ago, they would 0:18:02.119 --> 0:18:06.040 have needed this boiling technology to render fat from animal boats, 0:18:06.040 --> 0:18:09.800 to make bone broth to supplement their their diets because 0:18:09.800 --> 0:18:12.080 there's just only so much protein the kidneys and the 0:18:12.080 --> 0:18:16.160 liver can process right before they become poisoned, So they 0:18:16.200 --> 0:18:19.560 needed to get half of their calories from fat and carbohydrates. 0:18:19.560 --> 0:18:21.159 And in some parts of the world where there is 0:18:21.200 --> 0:18:25.199 no wheat. Boiling bones to obtain fat, you know, it 0:18:25.280 --> 0:18:27.400 was important and they would have to they would drink 0:18:27.440 --> 0:18:30.920 the resulting broth. So even though we don't we can't 0:18:30.920 --> 0:18:35.280 pinpoint exactly then exactly who made the first one. You know, 0:18:35.600 --> 0:18:39.120 it would have been thousands of years ago, and there 0:18:39.240 --> 0:18:43.040 would have made containers from maybe from tree barks, from 0:18:43.080 --> 0:18:47.320 from hides of an animal, even before they were making pottery. 0:18:47.800 --> 0:18:52.320 To to do all the soup. Yeah, right, exactly to 0:18:52.480 --> 0:18:53.200 hold the soup. 0:18:53.440 --> 0:18:57.840 I feel like soup must have been born of medicinal properties. 0:18:57.840 --> 0:18:59.680 I mean, if you just think about the Neanderthals and 0:18:59.680 --> 0:19:00.960 they're like we need to. 0:19:01.600 --> 0:19:04.400 Supplement or diet like that was a little medicinal. 0:19:04.440 --> 0:19:07.840 But was there like a more purposeful medicinal reason why 0:19:07.920 --> 0:19:08.800 soup was invented? 0:19:09.840 --> 0:19:10.800 Yeah, definitely. 0:19:10.840 --> 0:19:14.960 So there's also actually the earliest known recipes for soups 0:19:15.040 --> 0:19:19.040 and broths are in Cuneiform tablets from Mesopotamia region which 0:19:19.040 --> 0:19:23.679 includes Babylon and Assyrian from around seventeen thirty BC. And 0:19:23.760 --> 0:19:27.520 there's a team of scholars and you know, culinary historians 0:19:27.560 --> 0:19:31.320 that took some of these tablets that are from the 0:19:31.440 --> 0:19:35.960 Yale Peabody Museum and tried to you know, and decipher 0:19:36.040 --> 0:19:39.639 them and made the recipes and they have unique uses. 0:19:39.720 --> 0:19:44.360 So one of them is called Pasha tum and it's 0:19:44.400 --> 0:19:48.520 a soup that was served for somebody suffering from a cold. 0:19:48.880 --> 0:19:53.040 So it was a bland soup, but it had leak, coriander, 0:19:53.160 --> 0:19:56.919 and onion, so that I think is super interesting. And 0:19:57.000 --> 0:19:59.280