Speaker 1: My name is Eva Longoria and I am Myra and
Speaker 1: welcome to Hungry for History, a podcast that explores our
Speaker 1: past and present through food. On every episode, we'll talk
Speaker 1: about the history of some of our favorite dishes, ingredients,
Speaker 1: and beverages from our culture.
Speaker 2: So make yourself at home.
Speaker 3: Even Brochel, Oh my god, I feel like crawling into
Speaker 3: a hole and eating gado for the rest of my life.
Speaker 3: This isn't a lie. Literally, my cozy place is cooking cardos.
Speaker 3: First of all, when I'm anxious. I just love cooking.
Speaker 2: But one of my favorite things to do.
Speaker 3: Is soups and caldos and portis in Spain.
Speaker 4: I'm with you, I'm with you. There's nothing more comforting
Speaker 4: than a cardo. A good carlo is like a warm hug.
Speaker 2: It is, It's like a warm hug.
Speaker 3: So today's episode is all about will never forget the day,
Speaker 3: the day where.
Speaker 2: We were on election Day.
Speaker 4: Yeah, I came over to your house on election day
Speaker 4: and we were going to record and you were just like,
Speaker 4: I can't, I can't, let's just cook.
Speaker 2: Everything just smelt so it smelled like home, your house,
Speaker 2: I know, and you never had.
Speaker 3: I made posole and tortilla, both they're in my cookbook.
Speaker 2: Because it's soup season.
Speaker 3: I couldn't decide which tortilla soup is probably my most
Speaker 3: requested soup from my friends, and they were all coming
Speaker 3: over for the election, so I was like, I'll make that,
Speaker 3: but I was I was really excited about the possole,
Speaker 3: and once everybody got here.
Speaker 2: They were equally excited for the posole. It was delicious.
Speaker 4: I had never had white bosole, and so it was
Speaker 4: It was really it was really delicious because it was
Speaker 4: just just the broth was sort of thick and just
Speaker 4: so flavorful, and there was pork and chicken and herbs
Speaker 4: and and the fry TOI yeah, I mean it was
Speaker 4: like just so many things going at the same time,
Speaker 4: so many smells, and it was the perfect day.
Speaker 3: I don't know if this is traditional, but posla is pork.
Speaker 2: Well.
Speaker 3: I make my posola with a pork broth. First you
Speaker 3: start boiling the pork shoulder and then you add chicken
Speaker 3: legs in, so then you end up getting a pork
Speaker 3: chicken broth mix and it is like mind blowing it really.
Speaker 3: I'm just like, my favorite thing about posola is the corn.
Speaker 3: I love homini, but I think this broth is probably
Speaker 3: my favorite broth of the entire cookbook.
Speaker 4: Yeah, that broth was really extraordinary. I was just I mean,
Speaker 4: I was just eating. I was just standing in front
Speaker 4: of it, just taking spoonfuls of it from this giant pot.
Speaker 3: And also pasola is like Mexican oregano heavy, which is
Speaker 3: very different than a regano or Italian oregano.
Speaker 4: Totally different family, totally different. But then you also had
Speaker 4: bay leaves in there, and so that gives it this
Speaker 4: really earthy flavor. So it was just this combination of
Speaker 4: of of flavors and aromas that was just really intoxicating.
Speaker 4: It was the perfect thing to eat and the perfect
Speaker 4: way to spend the afternoon. I have to say it
Speaker 4: was at your house. Just it was fun and it
Speaker 4: was cozy and nice.
Speaker 2: Before it turned really dark cado. I know then we
Speaker 2: started drinking.
Speaker 3: But you know, I always say this, I think the soup,
Speaker 3: the soup chapter in my cookbook is what I'm most
Speaker 3: proud of. I love stews and soups and broths that
Speaker 3: are a meal, Like I want it to be the meal.
Speaker 3: I don't want it to be an entrada. I don't
Speaker 3: want it to be an appetizer. It needs to be
Speaker 3: the whole meal, and so I just feel like other
Speaker 3: than it's like cozy in the weather turns.
Speaker 2: I love a one pot meal. Yeah for sure.
Speaker 4: So how did you go about choosing those specific recipes,
Speaker 4: the ones that you have in your cookbook?
Speaker 2: Honestly, these are the ones I cook the most. I
Speaker 2: cook a lot.
Speaker 3: I always cook, so I always make sopa, I always
Speaker 3: make chili cone, like, these are just things I always
Speaker 3: make that I didn't put in my first cookbook.
Speaker 2: And I was like, you know.
Speaker 3: What, I said, let me let me oh, I want
Speaker 3: to put this in the cookbook. And then I go, oh, yeah,
Speaker 3: this other one. And then my girlfriend was like, you know,
Speaker 3: don't forget the lemon the limon chicken.
Speaker 2: And I was like, oh, yeah, that's ord I do
Speaker 2: make that. And then the new one.
Speaker 3: That was the new one was a new one that
Speaker 3: that I felt like, oh, there's not probably not much
Speaker 3: to this one, and I fell in love with it
Speaker 3: in Mexico on my on my Journey.
Speaker 2: Then U Katthan, Yeah, yeah, that is a great one.
Speaker 4: You know, my dad was from Yukatan, so I whenever
Speaker 4: somebody would go to Yukatan, they would bring back some
Speaker 4: le mask because they're different.
Speaker 2: Then that was a new one.
Speaker 3: But also a new one that I hadn't made that
Speaker 3: I fell in love with was corn soup.
Speaker 2: I mean like corn and green chile soup is what
Speaker 2: I heard.
Speaker 3: Yeah, cookbook with salza macha, but like just corn so,
Speaker 3: you know, like it's of course it's corn, so and
Speaker 3: you know, you reserve the cobs because you want to
Speaker 3: make you know, make that broth and you add your
Speaker 3: green chilis.
Speaker 2: It's just filling again, filling.
Speaker 4: Yeah, gosh, they're so good. And there is something about
Speaker 4: that one one pop meal. It's simple. You don't have
Speaker 4: to wash a ton of dishes and then you just
Speaker 4: have this full meal. One of my favorites is the
Speaker 4: Caldo l'alpeno. And I have to go to Danny's, my
Speaker 4: favorite home, you know.
Speaker 2: Chain not Denny.
Speaker 3: There's not to be confused with Denny's. Danny's.
Speaker 2: Danny's they're the best.
Speaker 4: It's basically a chicken soup and they have like a
Speaker 4: giant piece of chicken in there, vegetables and chipotlet, and
Speaker 4: it's like a tomatoy broth and it has the fried
Speaker 4: you know, yas tons of lime juice and there's this
Speaker 4: legend that in the nineteenth century, President Antonio Lopez the
Speaker 4: Santana he was hungover and he asked his cooks to
Speaker 4: make him some babe and they came.
Speaker 2: Up with this and they called it Carlo because he
Speaker 2: was in in Lalpan.
Speaker 4: And so, but that's also another thing about you know,
Speaker 4: their homie, their cozy, they're warm, they're nutritious, warm pop meals.
Speaker 4: But also oftentimes, oh you have a calota cure your hangover,
Speaker 4: you know, Oh my god.
Speaker 3: Well that that, by the way, I feel like that's
Speaker 3: why manulo was invented. That's what we used to eat
Speaker 3: in college at like three am at Mithierra and San Antonio,
Speaker 3: you know, hungover, and it's open twenty four hours. So
Speaker 3: we're like, Lola manudle, like there's something caring about eating calobo. Well,
Speaker 3: when we come back, we are heading into the kitchen
Speaker 3: to cook two caldos from my cole and.
Speaker 4: Oh, I can't wait, don't go anywhere, we'll be back
Speaker 4: after the break. On election day, even invited me over
Speaker 4: to cook some of her favorite soups and they were delicious.
Speaker 4: Here's our cooking from that day.
Speaker 2: So we are in my kitchen. It's election night, and
Speaker 2: yes we are drinking. I can't. I don't have words.
Speaker 2: And when I'm stressed, I cook. I actually stress cooked
Speaker 2: all day today. Really, would you make? Oh my god?
Speaker 3: Everything I made beans, I made cufe gulano. I made
Speaker 3: lunch for pepper tuna salad with all this stuff.
Speaker 2: And then I was like, you know what should I
Speaker 2: make this hour?
Speaker 3: I should make the sour dough for the bread for
Speaker 3: the tuna sandwich and really, and then I was like, no,
Speaker 3: I know I'm not gonna make the I mean I've
Speaker 3: been a crazy person.
Speaker 2: No, well, it's it's a stressful day. It's a very
Speaker 2: stressful day. But when I walked in.
Speaker 4: The smell of the smell of Eva's house is well,
Speaker 4: the smell of Eva's house is home. Yeah, it smells
Speaker 4: like home.
Speaker 2: Really, that's the Mexican regano.
Speaker 4: Mexican smells chicken and just all of the all of
Speaker 4: the smells.
Speaker 3: So it's soups, and yes, I could have a soup
Speaker 3: every day. What I like about the soups in my
Speaker 3: cookbook is they're all hearty, so they're a meal, Like
Speaker 3: that's all.
Speaker 2: I'm having a super dinner. So you made white, I
Speaker 2: made white posola today.
Speaker 3: I could easily make a green because I have the salsa,
Speaker 3: but I think we're gonna do white.
Speaker 2: I've never had white bosole. Yeah, it's not that common.
Speaker 2: I know it's red or green. It's usually red or green.
Speaker 2: I don't know why I do white. Really, I'm excited.
Speaker 2: I mean, I just tasted the broth and it's incredible.
Speaker 3: And here's the other thing that I love about posole menu, though,
Speaker 3: is harmony. I mean I put extra hominy in mind,
Speaker 3: which I'm gonna put another.
Speaker 2: That's the best part.
Speaker 4: Yeah, And so the word borsoli comes from posoli. And
Speaker 4: now while posoli which means foam because it's this corn,
Speaker 4: this nick stimalized corn, the harmony when it comes up
Speaker 4: at the top, it looks like foam.
Speaker 2: I've been boiling the broth.
Speaker 3: I boiled the pork shoulder for about three hours, then
Speaker 3: had the oregano and the onion and salt and bay
Speaker 3: leaf and cilantro, and then about well about an hour
Speaker 3: and a half in then I put chicken leg quarters.
Speaker 3: So it is one of the few soups that is
Speaker 3: pork and chicken broth.
Speaker 2: I'm excited to try it. I'm about to add a
Speaker 2: new can.
Speaker 3: Here's my chicken, the chicken leg quarters, and here's the pork.
Speaker 3: I shredded it, and I just you keep.
Speaker 2: This broth simmering on low rushing up my drink. I
Speaker 2: can't believe I down. I was so thirsty, but like
Speaker 2: for a drink. I was just like, when can I drink?
Speaker 2: When getting here? Oh my god, this broth the bros
Speaker 2: is really delicious. Okay, let's put the chicken back in.
Speaker 4: Oh my gosh, Okay, this is really finely shredded chicken.
Speaker 2: And then we'll put the pork back in. So it
Speaker 2: was this like a whole like a whole chicken, like
Speaker 2: four leg quarters. Okay, yeah, because I like dark meat. Yeah,
Speaker 2: me too. Oh my god, even this is incredible. This
Speaker 2: is his shoulder, this pork shoulder.
Speaker 3: Oh my god.
Speaker 2: I could just eat thisa me too.
Speaker 3: All also making tortilla, so because it's my friend's favorite.
Speaker 2: All my friends they always are you making torti soup?
Speaker 2: Are you making to soup? Yeah? I'm like, I'll make both.
Speaker 2: Is this in your cookbook as well?
Speaker 3: This is my old it's this is the first right now,
Speaker 3: it's in my first cookbook, but it is one of
Speaker 3: the most famous soups that I make.
Speaker 2: It's just famous. Yeah. But yeah, so you rehydrate on.
Speaker 3: Cho and wahiel chili's once they're really mushy, you d
Speaker 3: see them.
Speaker 2: You rinse it.
Speaker 3: I've written some all the seeds out, and I throw
Speaker 3: it in a blender with tomatoes and garlic and.
Speaker 2: Salt.
Speaker 3: And it's a very thick paste, like so thick.
Speaker 2: So I strain it through a calendar. It's like super smoothky.
Speaker 2: Look how sulky that is? Yeah? Yeah, no, it's super smooth.
Speaker 2: It's beautiful, beautiful. Yeah.
Speaker 3: So then you take that paste and then you add
Speaker 3: all this chicken broth into it. Okay, this one's pretty strong.
Speaker 3: You could actually I could have. I could afford to
Speaker 3: put some more chicken broth in it because look.
Speaker 2: At that color. Yeah, it's it's dark. Yeah, it's very opaque.
Speaker 3: So then I shredded some I just had a rotisserie
Speaker 3: chicken because I didn't have time.
Speaker 2: Okay, So I didn't boil this chicken or anything.
Speaker 3: I just shredded a rotisserie chicken, okay, deboned it, and
Speaker 3: now I'm throwing.
Speaker 2: It into our tortilla soup. And then you just let
Speaker 2: that stay warm. But this has been boiling for about
Speaker 2: two hours. Because you want all of those.
Speaker 3: The chili and the apple, and the and the tomato.
Speaker 2: You want all of that too. Oh, the tomato in
Speaker 2: it too.
Speaker 3: Okay to marry each other, Okay, in your paste. It's chili, tomatoes,
Speaker 3: masic mostly the basse. All right, we have all of
Speaker 3: our garnishes.
Speaker 2: Look at this, that's the poslet.
Speaker 4: We can't think of a better way to spend delection today,
Speaker 4: to spend today and every day.
Speaker 2: Just see in the kitchen. I know, okay, look at this.
Speaker 2: Let's get a good bite with everything in it. Cover
Speaker 2: it up.
Speaker 3: It's really delicious, you know, great, and it's white white,
Speaker 3: never whitle.
Speaker 2: It's so it's like it's all in the broth. It's
Speaker 2: all in the broth. It's all in the really really
Speaker 2: good broth.
Speaker 3: Not complicated soup. It just takes a long time to
Speaker 3: get these flavors in their broth.
Speaker 2: Hm. The homonade, this is delicious.
Speaker 3: The homonae with the pork, with the chicken, with the avocado.
Speaker 2: It's the perfect balance. Kitchen is full. Kids are here
Speaker 2: being a little loud, but we are going to move
Speaker 2: on to the tortilla soup. We're gonna fry the tortilla chips.
Speaker 4: Okay, So it's just they're just cut into long, thin strips.
Speaker 2: I like it thin, some people like thick. And this
Speaker 2: is just vegetable oil.
Speaker 3: Also, I don't want an olive oil taste with this
Speaker 3: tortillas sou.
Speaker 2: It doesn't go.
Speaker 4: And also, vegetable oil burns at a higher temperature, so
Speaker 4: you could really get that nice golden brown color without
Speaker 4: the oil burning and the hoping turning bitter.
Speaker 2: Yeah, oh, your thing on fire. I always catch it
Speaker 2: on fire. I'm always catching something on fire.
Speaker 3: So we do these in batches because you actually don't
Speaker 3: want to crowd the pan, because you want these tortilla
Speaker 3: strips crispy.
Speaker 2: Speaking of I knew it.
Speaker 3: I knew I was going to catch it, all right.
Speaker 3: So now we're about to assemble our tortilla soup. We
Speaker 3: put all the condiments at the bottom.
Speaker 2: Okay, here we go. We're going to do a little
Speaker 2: bit of.
Speaker 3: Chicken and some bra My gosh, that looks to me
Speaker 3: so red.
Speaker 2: It is beautiful.
Speaker 3: Now you put the avocadoes and and and a little
Speaker 3: bit of me.
Speaker 2: I like a lot of caeso presco and lime. Don't
Speaker 2: forget lime. This is my friend's favorite. Don't you guys
Speaker 2: love when I make this? Okay, let's let's see. We
Speaker 2: got to have everything in one bite. It's a little hot,
Speaker 2: it's smoky, but not spicy. Mm hmmm. So if you
Speaker 2: want to spicy, you can leave the seeds in it. No,
Speaker 2: but this is nice. It's really subtle. But it's so
Speaker 2: hardy mm so hearty. Oh my god. So that's the
Speaker 2: tortilla soup.
Speaker 3: Two soups tonight, you guys, don't go anywhere hungry for
Speaker 3: history will be right.
Speaker 2: Back after the break. Calo, it's my favorite word for
Speaker 2: you to say. I love calo Calo.
Speaker 3: I grew up with caldo more than what's the difference
Speaker 3: with caldo for me? I just know caldo de pois.
Speaker 3: If you said just caldo, you know it's going to
Speaker 3: be a caldo deo.
Speaker 4: Well, there's also calorees, hit beef bra there's a camaron,
Speaker 4: which is one of my favorites.
Speaker 3: And you know, I feel like every country has their
Speaker 3: caldo de because in Italy they have that that one
Speaker 3: that's called no not penicillin, Grandma's penicillin, and it's the
Speaker 3: Italian chicken pastini.
Speaker 2: Soup.
Speaker 4: Every culture has a version of that. So you're thirty, Yeah, soup,
Speaker 4: it was incredible.
Speaker 2: Thank you.
Speaker 3: I do it.
Speaker 2: It's my famous. Yeah.
Speaker 3: You start with like the base of ch chili paste basically,
Speaker 3: so you boil on chow chili's wahil chils that are dried,
Speaker 3: so you got to rehydrate them, de stell them, take
Speaker 3: out the seeds, and then you burrey that with tomatoes, garlic,
Speaker 3: ci landro, a little bit of broth, salt and that.
Speaker 2: It's really thick.
Speaker 3: And what I do is I strain it through a
Speaker 3: colander to get all the still because it's still very fibrous.
Speaker 3: Cheat dried chili is very uh. It has a lot
Speaker 3: of little little little fibers, and so if you don't
Speaker 3: strain it, it's in the soup. It kind of looks
Speaker 3: cool sometimes if you leave it. But I strain it,
Speaker 3: and then you put that like constant. It doesn't taste
Speaker 3: good like that. It's so concentrated and tastes like a
Speaker 3: dried chili. And then you put it into a big
Speaker 3: pot with chicken broth and that's and you got to
Speaker 3: let it cook because those flavors have to like cook.
Speaker 3: You have to cook everything together. It's kind of like
Speaker 3: when I make my green sausa. I make my domatios
Speaker 3: and onions and all that stuff, but then I cook
Speaker 3: it because it comes out totally different when you cook.
Speaker 2: You know, the chili pepe.
Speaker 4: It was delicious, and then it has you know, garnishes
Speaker 4: of guests.
Speaker 2: Cheese, some lun oocado.
Speaker 3: But I said this too, I said, watch the paper towel.
Speaker 3: I always catch it on fire. And that's why when
Speaker 3: my husband walked in, he's like, what are you guys doing?
Speaker 3: Were like, we know what we're doing, and we were like, sorry, Hi,
Speaker 3: We were like, guys, we know what we're doing.
Speaker 2: We have a podcast.
Speaker 4: I did panic for a split second, but you had
Speaker 4: clearly gone through that rodeo before. You had clearly lit
Speaker 4: a paper towel on fire before.
Speaker 2: It was so funny, which posolas are from what region?
Speaker 3: Because red, green, and white are the kinds, but they're
Speaker 3: from different regions.
Speaker 2: Huh, they're from different regions.
Speaker 4: So the red pole is typically from Guerrero and Jalisco. White,
Speaker 4: which is the one that you made that I'd never
Speaker 4: had before, and it was amazing, Guerrero and Cela, Mexico.
Speaker 4: And then the greens from Guerrero and Metro gun so
Speaker 4: all sort of central even though we have them everywhere.
Speaker 4: But each of them has slightly different ingredients, you know,
Speaker 4: slightly different flavors. The white one that you made was
Speaker 4: much more subtle because it didn't have any chile. It
Speaker 4: was just this really hardy, you know, stew, that broth
Speaker 4: that was the base of it. And some of them
Speaker 4: are a little or they just have different different flavor notes.
Speaker 3: I mean, soup seems like it must have come from
Speaker 3: caveman times, like as soon as fire was invented, there
Speaker 3: must have been.
Speaker 2: I don't know, a documentation of soup. Is that how
Speaker 2: long ago it is? Yeah?
Speaker 4: Yeah, So there's a archaeologist, John Speth who argued that
Speaker 4: has argued that Neanderthals, ancient humans that lived, you know,
Speaker 4: two hundred thouyd and twenty eight years ago, they would
Speaker 4: have needed this boiling technology to render fat from animal boats,
Speaker 4: to make bone broth to supplement their their diets because
Speaker 4: there's just only so much protein the kidneys and the
Speaker 4: liver can process right before they become poisoned, So they
Speaker 4: needed to get half of their calories from fat and carbohydrates.
Speaker 4: And in some parts of the world where there is
Speaker 4: no wheat. Boiling bones to obtain fat, you know, it
Speaker 4: was important and they would have to they would drink
Speaker 4: the resulting broth. So even though we don't we can't
Speaker 4: pinpoint exactly then exactly who made the first one. You know,
Speaker 4: it would have been thousands of years ago, and there
Speaker 4: would have made containers from maybe from tree barks, from
Speaker 4: from hides of an animal, even before they were making pottery.
Speaker 2: To to do all the soup. Yeah, right, exactly to
Speaker 2: hold the soup.
Speaker 3: I feel like soup must have been born of medicinal properties.
Speaker 3: I mean, if you just think about the Neanderthals and
Speaker 3: they're like we need to.
Speaker 2: Supplement or diet like that was a little medicinal.
Speaker 3: But was there like a more purposeful medicinal reason why
Speaker 3: soup was invented?
Speaker 2: Yeah, definitely.
Speaker 4: So there's also actually the earliest known recipes for soups
Speaker 4: and broths are in Cuneiform tablets from Mesopotamia region which
Speaker 4: includes Babylon and Assyrian from around seventeen thirty BC. And
Speaker 4: there's a team of scholars and you know, culinary historians
Speaker 4: that took some of these tablets that are from the
Speaker 4: Yale Peabody Museum and tried to you know, and decipher
Speaker 4: them and made the recipes and they have unique uses.
Speaker 4: So one of them is called Pasha tum and it's
Speaker 4: a soup that was served for somebody suffering from a cold.
Speaker 4: So it was a bland soup, but it had leak, coriander,
Speaker 4: and onion, so that I think is super interesting. And
Speaker 4: another one that I find super interesting was called the
Speaker 4: elamite broth and it was a foreign, foreign dish. So
Speaker 4: this is sort of the equivalent of us eating things
Speaker 4: like lasagna or hummus that are that are from other
Speaker 4: parts of the world that are just we don't even
Speaker 4: think about it, right, So it's the same sort of
Speaker 4: idea indicative of this contact between neighboring cultures.
Speaker 2: Into the Sun's very cool, very interesting.
Speaker 5: When did we start eating it like in a more
Speaker 5: formal bowl, So that's a really good question. So the
Speaker 5: evolution of pottery allowed us to have a super ma bowl, right, So,
Speaker 5: and it's this one of the oldest human inventions, and
Speaker 5: that gave people the ability to steam, to boil and
Speaker 5: to simmer food. And by doing that you can make
Speaker 5: food that's soft, and you could feed soft food to
Speaker 5: children and to the toothless elderly, allowing people to live longer.
Speaker 5: So the invention of pottery led to growth in population,
Speaker 5: and some of the oldest potteries from China and Japan.
Speaker 3: Well yeah, I mean, if you think about China Japan,
Speaker 3: they have some amazing soups.
Speaker 2: Like you know, some of my favorite soups are from Japan.
Speaker 3: I hope you guys enjoyed this episode as much as
Speaker 3: we did. My cookbook is out now, Eva's Mexican Kitchen.
Speaker 2: Pick it up and try.
Speaker 3: The posle that we had today, and the tortilla soup
Speaker 3: is in my first cookbook, Eva's Kitchen.
Speaker 4: We've got a very special bonus episode dropping tomorrow that's
Speaker 4: all about Tamalais' Maalais. I Thank you and stay cozy.
Speaker 3: Hungry for History is a hyphen It Media production in
Speaker 3: partnership with Iheart's Michael Pura podcast network.
Speaker 4: For more of your favorite shows, visit the iHeartRadio app,
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