Speaker 1: My name is Eva Longoria and I am and welcome
Speaker 1: to Hungry for History, a podcast that explores our past
Speaker 1: and present through food. On every episode, we'll talk about
Speaker 1: the history of some of our favorite dishes, ingredients, and beverages.
Speaker 1: So make yourself at home, even Rachel, can you hear
Speaker 1: my hips? I know chips, some chips, we have some salsas.
Speaker 1: I have a little I have a little tikilita here
Speaker 1: to do you see my little shatkas. It's a chingana.
Speaker 1: I thought i'd serve just to to to tout your
Speaker 1: successive flaming heart. Thank you. Speaking of g speaking of cheam,
Speaker 1: I'm so excited. I don't know if I anything makes
Speaker 1: me happier than than chips and salza. It is one
Speaker 1: of the best things in the world. So of course
Speaker 1: we had to do an episode on Chile's and salsas,
Speaker 1: on cheless and salsas, chiles and salas and mole but
Speaker 1: a few things are better than chips in salsa. I
Speaker 1: totally agree. And we have a couple of salzas in
Speaker 1: front of us that I thought, yeah, we should taste. Yes,
Speaker 1: you made these, so I made I thought, because there
Speaker 1: are so many different varieties so many different types of
Speaker 1: salsas with raw chile cooked dry chile. So I have
Speaker 1: two salzas. The green salza is ra serrano with tomato
Speaker 1: celantro is just raw and just is that the green one?
Speaker 1: It's the green one. It's just raw. It's just the
Speaker 1: raw ingredients, just put in the blender and should we
Speaker 1: taste it? Yeah? Now is your philosophy a dipping salza
Speaker 1: for chips and salsa different than salsa for inchiladas or tackles.
Speaker 1: It depends. This green salza I would put on like
Speaker 1: a really charred skirt steak. Oh my god, that's hot,
Speaker 1: did you And like, I like it really spicy. I
Speaker 1: love it too. This is my This is a perfect level.
Speaker 1: I think it's really good. I mean, if I were
Speaker 1: making anchilada susas, I would probably cook the cook the sauce,
Speaker 1: you know, like roast dry roast the serrano and the onion.
Speaker 1: This was just all raw. But I love a really nice,
Speaker 1: raw fresh saltsa that has a little kick to it. No,
Speaker 1: but this is also what you're saying, which is like
Speaker 1: a fresh susa which you can taste it's not cooked.
Speaker 1: Is great for a restaurant style. A really fresh raw salsa.
Speaker 1: And when you when you roast everything like I do
Speaker 1: for my salsas, it has a different it's like super complex.
Speaker 1: It has a different, different profile. But this one's great.
Speaker 1: And also the color is so vibrant. It's like such
Speaker 1: a beautiful bright green color. When you cook it, it's
Speaker 1: it loses that oo a little bit. But I have
Speaker 1: a beautiful Michael Mato recipe online on my on my
Speaker 1: Instagram if anybody wants to go get it, and I
Speaker 1: show the difference between when I blend it and then
Speaker 1: I cook it, and it's like almost brown green once
Speaker 1: it's cooked, and the bright green is so pretty. But
Speaker 1: you can see whenever you people go, how do you
Speaker 1: know when it's done. I'm like, you'll see it changes color. Yeah, okay,
Speaker 1: what's the next one? And the next one is a
Speaker 1: red sid sack And this is this one's pretty spicy.
Speaker 1: This is dried chile as. I use dried arbol and wahiyo,
Speaker 1: oh my god. I roasted those with a little bit
Speaker 1: of garlic and then put those in the blender and
Speaker 1: cooked it with a little bit of oil. I can
Speaker 1: see the olive oil. Yeah, oh that has a kick.
Speaker 1: So the difference between Chile for me and Serrano, it's
Speaker 1: like cheeta. The aim is like a slap in the face.
Speaker 1: It like slaps your mouth. It's like a little more
Speaker 1: aggressive than the said animal. I'm not saying it's hotter,
Speaker 1: it's like it's different. It's a little more like it
Speaker 1: punches you in a different way. I feel like this.
Speaker 1: I feel it. It's funny because when I first made
Speaker 1: it it was a lot spicier, and right now it's
Speaker 1: like a slow burn. I feel it in the back
Speaker 1: of my throat, whereas the other one I feel it
Speaker 1: more in my tongue. Yeah, it's hot, it's really hot,
Speaker 1: but you can taste it. It's more. It's super smoky.
Speaker 1: I mean, just with the dried chilas on the skillet.
Speaker 1: And this is really nice. Um. This is also great
Speaker 1: with chips. I like this sauce. This is great with
Speaker 1: and chiladas if you want to really hot and chilada.
Speaker 1: But um, just with chips. If this is warm, I'd
Speaker 1: like it a lot because it's cloth. It's nice to
Speaker 1: have a litttle warmth. But Suld done this at the
Speaker 1: end of the podcast. Mexico has a huge history of
Speaker 1: chiless no huge, huge, huge cheese. History of Chiles and
Speaker 1: Mexico has more chi less than any other country, but
Speaker 1: all chi less made their way to the rest of
Speaker 1: the world from Mexico. Now, what about the Asian Chiless
Speaker 1: They were all originally from Mexico, all of them, even
Speaker 1: if its the Thai Chile, the Thai Chile came from
Speaker 1: a Mexican Chile. Wow, I didn't know that. Even like
Speaker 1: Paprika and Hungary, or the bad On peppers in Spain,
Speaker 1: or the Thai Chiles that are that are super spicy,
Speaker 1: everything was from Mexico and with colonization, made their way
Speaker 1: to different parts of the world. I did not know that.
Speaker 1: I did not know that. So did did Chile have
Speaker 1: a goddess like it? Was it like the corn god?
Speaker 1: Was it worshiped just like they? Did it have a
Speaker 1: god in Prehispanic Mexico? It did. There was a goddess.
Speaker 1: And let me see if I could pronounce your name.
Speaker 1: The goddess. Her name was Patawaki see watt Itchi sintly.
Speaker 1: She was also known as senor So, the Senora of
Speaker 1: the Little Red Chile. She was the sister of kla Look,
Speaker 1: the god of Rain, and Chico the goddess of agriculture.
Speaker 1: Um so she's the sister of rain and agriculture, which,
Speaker 1: just in and of itself, tells us that this was
Speaker 1: an important goddess. And then when you when they would
Speaker 1: fast for religious reasons, fasting entailed abstaining from Chile and salt.
Speaker 1: I love that, Like, that's why I should give up
Speaker 1: for land. Is like Chile instead of wine, Chile instead
Speaker 1: of wine. Okay, I'm gonna give up Chile because in
Speaker 1: pre Hispanic Mexico that's what you did when you fasted,
Speaker 1: abstain from Chile, which is so interesting because that was penance.
Speaker 1: Goes to show how important it was not having salt
Speaker 1: in your diet. I mean, not having salt in the
Speaker 1: diet is pretty horrible, but abstaining from that was pettis.
Speaker 1: So it shows you just how important it was in
Speaker 1: the Prehistanic diet, and it's still so important in the
Speaker 1: Mexican diet. Well, I knew Chile was from Mexico, like
Speaker 1: I knew Chile was from Mexico, but I always thought
Speaker 1: Asia had their own set of Chiles. So that's very interesting.
Speaker 1: But I do know Mexico is the world's main exporter
Speaker 1: of Chiles with over one million tons exporting annually, and
Speaker 1: Mexico has the most variety of chiless. That's not surprising exactly,
Speaker 1: but it's what it's so interesting to me. It's like, yes,
Speaker 1: you know, Asia has different kinds of Chiles, and they
Speaker 1: are different than the kinds that Mexico has, but that's
Speaker 1: just because you know, they've they've been cultivated and they've
Speaker 1: created their own chi list based on whether they want
Speaker 1: something a little more spicy or a little bit sweeter.
Speaker 1: But the original Chiles made their way their post conquest
Speaker 1: with us. Because this spicy talk is just getting started
Speaker 1: more after the break. The original birthplace of chiless is
Speaker 1: actually Bolivia, not Mexico, but Bolivia, and eventually they were
Speaker 1: nobody really knows how, but probably by birds exactly. They
Speaker 1: made their way to Mexico, but Mexico. They've been domesticated
Speaker 1: in Mexico for about eight thousand years. You know, so
Speaker 1: two las are Mexican. I think you can say, I
Speaker 1: think you've probably covered this in one of your art
Speaker 1: byte classes of seeing the Chile in art like when
Speaker 1: it was depicted, or even like with archaeologists, But it
Speaker 1: feels like historically we've dismissed chiles from the diet because
Speaker 1: they don't really have calories. They're not a protein, They're
Speaker 1: not really a fruit or vegetable that provides any many
Speaker 1: substance of value to your body. Did you find that
Speaker 1: an art that it was left out longer than it
Speaker 1: should have been or that's a good question. I never
Speaker 1: really thought about that. I mean, I know that there
Speaker 1: are these really interesting eighteenth century paintings, the Casta paintings
Speaker 1: that really depict the different casts of society that were
Speaker 1: super popular in Mexico during this time. The basically racial
Speaker 1: profiling is what those paintings are, and the lower the
Speaker 1: classes that are depicted in the paintings. Sometimes you actually
Speaker 1: see chiles and other native foods in those paintings. So
Speaker 1: what makes it chili spicy? Like physically, what makes it
Speaker 1: spicy the seeds. So actually there's something in the chiles
Speaker 1: called capsation, and this is a chemical. It's an alkaloid,
Speaker 1: you know, when you open up a chili. And this
Speaker 1: is something that when I was reading about this, and
Speaker 1: I never really put two and two together. Really, I
Speaker 1: never really thought about it. When you cut it chile open,
Speaker 1: because the chila is a fruit it's actually a berry,
Speaker 1: but when you cut it, chile opens, it's hollow inside.
Speaker 1: It doesn't have any pulp. But you see it doesn't
Speaker 1: have meat. Yeah, it doesn't have meat. But you see
Speaker 1: those little membranides, those a little white membrandes that attached
Speaker 1: those membranides are what have the keptation. And the keptation
Speaker 1: is the chemical. It's an alkaloid, and it doesn't have
Speaker 1: any color, it doesn't have any odor, but this is
Speaker 1: what gives the chile its heat and its taste, and
Speaker 1: that chemical stimulates the body in the tongue or the
Speaker 1: skin that normally only feels pain exactly exactly, and this
Speaker 1: is what it's I find so interesting. Like the first
Speaker 1: bite of the chile effects the tongue and the brain
Speaker 1: is telling you, oh my god, my tongue hurts, and
Speaker 1: by doing that, it releases endorphins, which are of course,
Speaker 1: you know, the endorphins are good. May it feel good?
Speaker 1: They give the FILLI body with adrenaline, and so that
Speaker 1: acts as a natural pain killer. So your brain is
Speaker 1: telling you, oh my god, this hurts, but it also
Speaker 1: it feels good. So that's why you can't stop eating
Speaker 1: the chiles. You're burning your mouth is water. That's why
Speaker 1: I can't stop. That's why we can't stop eating flaming
Speaker 1: hot cheetos because it's so good, but it burns so bad,
Speaker 1: it hurts so bad, but you can't get enough. Yeah,
Speaker 1: when you rank the hotness of a chili, is that
Speaker 1: technically how much of that compound it has exactly? And
Speaker 1: even you know the impre colonial Mexico, the Aztecs used
Speaker 1: to have different grades of chiles from spicy or not spicy.
Speaker 1: But now we have this scale called the Scoville scale,
Speaker 1: and this tells you sort of the spiciness of the chile.
Speaker 1: Oh my god, what is the Scoville heat unit. This
Speaker 1: is the method, a scientific method that rates the strength
Speaker 1: of peppers, and it was devised in nineteen twelve by
Speaker 1: an American pharmacist named Wilbur Scoville, sort of genius. The
Speaker 1: way that he did this, so he takes the chiless,
Speaker 1: the concentrated chiless, dilutes them in water and sugar, and
Speaker 1: the number of times needed to loot the solution until
Speaker 1: there's no trace of flavor indicates the degree of heat.
Speaker 1: The bell pepper is zero. The avanos that are the
Speaker 1: spiciest ones from Mexico land somewhere between one hundred to
Speaker 1: three hundred and fifty thousand, and this Carolina Reaper that
Speaker 1: I've never tasted is two point two million on this scale. Wow.
Speaker 1: So it's the hottest chili in the world. It's the
Speaker 1: hottest chili in the world. Where does the word chile
Speaker 1: or pepper come from. Is there a native word for it? Yes,
Speaker 1: for Chili, there's a native word for chiless. So Chile
Speaker 1: comes from the now, while chili, right, So this is
Speaker 1: sort of a direct, you know, obvious, you know connection.
Speaker 1: But the word pepper comes from Columbus. Christopher Columbus when
Speaker 1: he landed in the Caribbean encountered chiless on his first voyage,
Speaker 1: and he called them peppers of the Indies. You know.
Speaker 1: He was looking for a trade route for peppers and
Speaker 1: they found these cheerless so he called them peppers, even
Speaker 1: though they're not peppers. They're not but pchanically related to
Speaker 1: pepper corns. But this is where the word pepper comes from.
Speaker 1: So we have pepper, we have the word chile comes
Speaker 1: from the now Chili, and then in South America, like
Speaker 1: in Peru and also in the Caribbean, they called chiles
Speaker 1: ahis and this is from a Taino word that they
Speaker 1: used to call the pepper's ashi um in Santo l Amingo.
Speaker 1: And this is where the word ahi comes from. So
Speaker 1: basically those are the three. Where does the word bca
Speaker 1: come from? That I'm but I pikas means it. If
Speaker 1: something becas, it means it. But what I know, vica,
Speaker 1: But Gina's were also used for many things. It wasn't
Speaker 1: just to be eaten or seasoning of food. It was
Speaker 1: used as a weapon as well. Didn't the Aztecs burn
Speaker 1: it to create barriers for enemies and stuff like that. Yeah,
Speaker 1: they were use it basically as chemical warfare, like a
Speaker 1: few bacon. And there's an interesting the codex called the
Speaker 1: Codex Mendoza, and you see they would have they would
Speaker 1: they would punish misbehaving children by seating them in front
Speaker 1: of burning cheeless. Oh my god, that seems very extreme.
Speaker 1: It seems horrible. Burning cheeless was also a very important
Speaker 1: part of ceremonies, which you still see in this day
Speaker 1: in certain ceremonies. And also this is something that's done
Speaker 1: to keep you know, to get rid of the maldojo,
Speaker 1: to get rid of the evil eye. Yeah. Well, and
Speaker 1: and Gina also has some health benefits, right for sure.
Speaker 1: It has you know, high vitamin C, it has vitamin B, keroteen,
Speaker 1: it has a bunch of antioxidants. When Cortez came and
Speaker 1: some of the first things he sent back to the
Speaker 1: to the Old World and to specifically the Queen of
Speaker 1: Spain was chocolate, it the tomato, and chile. And she
Speaker 1: loved the chocolate, and she loved the tomato. And when
Speaker 1: she tasted the chile, Chilo, yeah, sent chilo. She she
Speaker 1: got bit by the by the pepper, says like she
Speaker 1: was like, no, not not having this. Well, they were
Speaker 1: growing the chiles in monasteries, so in Spain um they
Speaker 1: were growing them and monitors because the plant is so pretty.
Speaker 1: What was the European reaction to Chile's because they were
Speaker 1: cheap and easy to grow. When Chile's did make their
Speaker 1: way in, you know, to Europe, they sort of spread right,
Speaker 1: and it was grown as a beautiful, you know plant.
Speaker 1: But the lower classes started using it the same way
Speaker 1: as black pepper. And this is sort of fifteen hundreds,
Speaker 1: the beginning of the Renaissance, and for so many years
Speaker 1: during the Middle Ages, the very wealthy tables used to
Speaker 1: use a lot of heavy spices, particularly black pepper, but
Speaker 1: also things like cinnamon and cuman like, really very lots
Speaker 1: of ices. But once we get Chiles and the lower
Speaker 1: classes could add some of that to their foods, than
Speaker 1: they're really wealthy didn't want it anymore, right, So it
Speaker 1: was no longer eating spices, was no longer a status symbol.
Speaker 1: But there was a lot of you know, like you said,
Speaker 1: you know, the queen didn't want the Chiles. But there's
Speaker 1: this English gardener and writer named John Evelyn, and he
Speaker 1: was writing to the Earl of Sandwich, who was ambassador
Speaker 1: to the Court of Spain in the seventeenth century, and
Speaker 1: he talks about the beauty of their fruit. He compared
Speaker 1: it to polished coral, but warned that very little will
Speaker 1: set ye throat in such a flame as has been
Speaker 1: sometimes deadly. I love that we've got more after the break,
Speaker 1: so don't go anywhere. Welcome back to Hungary for history.
Speaker 1: A friend of the show, Ivan Vasquet, owner of Made
Speaker 1: Restaurants in Los Angeles, is back. You might remember him
Speaker 1: talking about mescal during our History of Mexican Spirits episode.
Speaker 1: Here he is sharing what Chi less his mom and
Speaker 1: grandmother cooked when he was growing up in Wahaca, Mexico,
Speaker 1: how dried chi lets are used in a variety of
Speaker 1: ways in Wahaca cuisine, and providing us some insight on
Speaker 1: why cooking with chiless isn't just a fashion but a
Speaker 1: deeply respected tradition in his community. Hello, this is the
Speaker 1: Bambascus with Mother restaurants in Los Angeles. Here in Waha, California.
Speaker 1: Of course, I have a lot of memories. I grew
Speaker 1: up with my mom, she's a tale chice in Guahaka
Speaker 1: and Bai Centrales. And also I grew up with my grandma,
Speaker 1: and both of them that used to cook moles and
Speaker 1: other salsas with roasted right chillis, including chili facia, chile,
Speaker 1: costeno Chile, the arbor Chile, Wahillo, Chile pikin Chile, mulatto,
Speaker 1: chilla marillo. Now only to make malee, but also to
Speaker 1: make a cup of the soups you know, like poole,
Speaker 1: chicken soup, caldo um and other gizados. Because you don't
Speaker 1: only use dry chilis for mole. You know, it's part
Speaker 1: of our tradition, part of our culture, part of the
Speaker 1: genes that we have Jesus mescal. So we use dry
Speaker 1: chilis and every single dish, including soups, caldos, soapass. It's
Speaker 1: a little flavor that we add to every single dish.
Speaker 1: The chi from Ohaka, you don't you don't buy it
Speaker 1: by the weight, you buy it by the peace because
Speaker 1: it's so rare and it's hard to find. And what happened.
Speaker 1: But when I went to Costa Chica, one of the
Speaker 1: regions of Ohaka with our sisters and brothers are from Mexicans.
Speaker 1: I asked a learned you know, Hara cooked with chile
Speaker 1: costeno and I tried one mole rojo that was unbelievable
Speaker 1: made with chile cost and chilli puya, which was way
Speaker 1: different than the chile rojo from Bias Andrales, the one
Speaker 1: that my mom mex so so beautiful to see the
Speaker 1: different regions and coiners and cosinero strationalies using what we
Speaker 1: have available um as far as as rye chillis and
Speaker 1: dry leaves and other ingredients and the communities so impressive.
Speaker 1: So if we want to talk about dry chillis from Ohaka,
Speaker 1: you know, we can spend alist a month discovering tacking
Speaker 1: and you know, exploring different flavors, including one of my favorites,
Speaker 1: Chilla morita. Madre, we bring the chillis from Wahaca every
Speaker 1: two weeks, most of them the ones that I mentioned,
Speaker 1: including chia, the one that is by the by the piece.
Speaker 1: We use it for sassas, for our pole, for some
Speaker 1: other soups as well. It's so much important to bring
Speaker 1: the chillis from Ohaca because I want to give the
Speaker 1: same flavors that I'm used to it. You know, we
Speaker 1: do find some other dry chillas here in Guaha, California,
Speaker 1: Los Angeles, but you you're not gonna find some of
Speaker 1: the endemic chillis from Oahaca. And that's how we use
Speaker 1: dry chillis. So when you go to Madre, just you know,
Speaker 1: asked for chilla morita salza with a shrim with camarones.
Speaker 1: It's amazing. You can try some of the mollets as well,
Speaker 1: with Chilla costeno, chilla pulla and hopefully we can see
Speaker 1: you there. Just remember that the dried chilis is not
Speaker 1: a fashion. It's something that we grew up. It's a tradition.
Speaker 1: Spider by culture, irants and our jeans and I definitely
Speaker 1: have a lot of respect for the Chilis and for
Speaker 1: my ancestors that give us this opportunity and this knowledge,
Speaker 1: and to my motherland Huahaca, forgive us this diversity of
Speaker 1: Chilis and for the people that respect whaka and cousin
Speaker 1: in the world. Let's talk about methods, because chila. You
Speaker 1: can have it raw, you can have it dried, you
Speaker 1: could have it canned, you could have it cooked. I
Speaker 1: mean there's so many ways to use pickled. Yeah, I
Speaker 1: mean there's so many, so many ways it could be.
Speaker 1: It could be a main dish, it could be a vegetable,
Speaker 1: it could be a side dish. It could be a salsa.
Speaker 1: So I feel like it's just a very versatile berry.
Speaker 1: What are some of your favorite ways to make to
Speaker 1: make chila? To make salsa, um, I make an amazing
Speaker 1: tomatio salza so I but I roast all my my chile,
Speaker 1: my tomattios, the onion, the garlic. I really roast all
Speaker 1: of that. Get it really shot, charred, charred. I can't.
Speaker 1: I get it really charred and uh, and then I
Speaker 1: put in the blender and then I cook it. So
Speaker 1: that's the the salsa bettaa that we eat daily. I
Speaker 1: make it by the jar every Sunday because pepper goes
Speaker 1: through it like water. And then Claudia, our Frank Claudia
Speaker 1: taught me a beautiful chips which is um, really tasty
Speaker 1: and not I don't cook that one. And it's a
Speaker 1: red salsa that I like. That sounds delicious. So the
Speaker 1: salza beta that you make, do you use it for
Speaker 1: chips or do you make it for anchiladas everything? It's
Speaker 1: kind of universal. Yeah, you could eat it just like that. Um,
Speaker 1: I make it. I put on a nichiladas, I put
Speaker 1: it on my chila quiles, I put it on anything
Speaker 1: for breakfast. Eggs Alva to Sevy of course for that
Speaker 1: calls anytime we make taccoles, chicken tackles, it's it's what
Speaker 1: we use for chicken puckles. It's really yeah, it's delicious.
Speaker 1: So there's salsa and then there's mole. What's the word
Speaker 1: mule come from? What does it mean? Again? Molly comes
Speaker 1: from the nawalmuli, which means sauce. So basically it's another
Speaker 1: it's another sauce. It's different than the sauces that we've
Speaker 1: been talking about, but it is a type of sauce
Speaker 1: made with lots of dried chiless and there's so many
Speaker 1: different types of molle. But that's a sauce that's one
Speaker 1: of the most important sauces of Mexico, right, And it
Speaker 1: just goes to show you how diverse chiles are. They
Speaker 1: could be used in a sauce, you know, mixed with
Speaker 1: like mule negro that has you know, chocolate. Then these
Speaker 1: raw saltzas with fresh herbs. So there's so many different
Speaker 1: types of salsas that can be made. You can make
Speaker 1: salzas with just the seeds. You could you know, grind
Speaker 1: the dried peppers and have a powder like the cayenne
Speaker 1: pepper or the antro powder bahin. You could you know,
Speaker 1: rim your glasses with with a little bit of powdered chile.
Speaker 1: There's just so many varieties. And you mentioned the chiluckilez
Speaker 1: that's like my favorite, one of my favorite foods in
Speaker 1: the whole world, or chi luckiles and I never know,
Speaker 1: oh my god, I never know if I want red
Speaker 1: or green, so I always get them the orcados so
Speaker 1: I have both. Oh yeah, I likes. Yeah. I went
Speaker 1: to Wahaka and even though Puebla is more known as
Speaker 1: the birthplace of mole, they say, Wahaka perfected. It's a
Speaker 1: big rivalry, so you don't want to take a side. Um,
Speaker 1: but I got to make a lot of moles, and man,
Speaker 1: the amount of dried Chile and different Chile, and everybody
Speaker 1: has a different recipe. You know, there's thousands and thousands
Speaker 1: of different recipes and different ways to do mole. But
Speaker 1: it truly is uh mole is just a marriage of
Speaker 1: old and new world ingredients. Like you see the dichotomy
Speaker 1: of the colonizer and the colonized in this molet. It's
Speaker 1: it's actually a pretty fascinating sauce. It is. I love
Speaker 1: I love mallets. One of my favorite things in the world,
Speaker 1: the black morle. But yeah, there's and and like you said,
Speaker 1: there are so many different varieties. I mean, Wahaka says
Speaker 1: that they're the home to the land of the seven Morlez.
Speaker 1: There's so many, there are so many. No, but you
Speaker 1: know they did that for um marketing, did they really
Speaker 1: in searching for Mexico. We talked about it in and
Speaker 1: one of the historians from Wahaka said, that's not there's
Speaker 1: not that's not true. There's not seven moles. That was
Speaker 1: a marketing tool for tourism and it brought people. It
Speaker 1: brought people to the region that wanted to try the
Speaker 1: seven Moleska is so sorry. That's I didn't know that
Speaker 1: it was a marketing because I've always said, like, there's
Speaker 1: no way, there's so many. It's a sauce. There's like
Speaker 1: as many as you could possibly think of making. I
Speaker 1: did not know that there was a marketing employ And
Speaker 1: actually when I went to Wahaka, when I said that,
Speaker 1: I went, this was like gosh, it was like twin
Speaker 1: years ago. I wanted to learn the Seven molest And
Speaker 1: that's when I was like, wait, but there's in people
Speaker 1: who are like, but there's just so much more, and
Speaker 1: I was like, no, I want to learn the seven Molests.
Speaker 1: There you go. You were you fell into our tourist trap.
Speaker 1: What were you most surprised about this episode about Chile?
Speaker 1: Um that Chile is a berry? Me too. I hope
Speaker 1: people can try out a bunch of our salsa recipes.
Speaker 1: You put yours off up mine and we'll post it
Speaker 1: and see if we'll see people's comments. We should have
Speaker 1: a chili salsa cook off. We should Hungry for History
Speaker 1: is an unbelievable entertainment production in partnership with i Heearts
Speaker 1: my Kultura podcast network. For more of your favorite shows,
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