1 00:00:02,800 --> 00:00:06,519 Speaker 1: Grilling, barbacoa, making barbecuing. 2 00:00:06,920 --> 00:00:09,360 Speaker 2: They're all traditionally. 3 00:00:08,840 --> 00:00:13,560 Speaker 1: Male dominated cooking processes, so we think, did you know 4 00:00:13,640 --> 00:00:17,079 Speaker 1: that the first mention of cooking and underground ovens appears 5 00:00:17,160 --> 00:00:23,000 Speaker 1: in Vicenta Torres de Rubio's eighteen ninety six cookbook Cosina 6 00:00:23,079 --> 00:00:27,080 Speaker 1: Michua Gana. It's the first Mexican cookbook written by a woman. 7 00:00:27,720 --> 00:00:28,880 Speaker 3: Yes, it's so cool. 8 00:00:28,920 --> 00:00:33,519 Speaker 4: And the first time Mexican barbacoa got nationwide exposure in 9 00:00:33,560 --> 00:00:36,320 Speaker 4: the US was from a scene in the nineteen fifty 10 00:00:36,360 --> 00:00:38,360 Speaker 4: six classic film Giant. 11 00:00:38,560 --> 00:00:40,480 Speaker 3: Today's episode is all about Garnet. 12 00:00:40,960 --> 00:00:44,160 Speaker 1: My name is Eva Longoria and I am Mate Gomez 13 00:00:44,240 --> 00:00:49,680 Speaker 1: Rajon and welcome to Hungry for History, a podcast. 14 00:00:49,159 --> 00:00:51,360 Speaker 2: That explores are past and present through food. 15 00:00:51,640 --> 00:00:53,920 Speaker 4: On every episode, we'll talk about the history of some 16 00:00:54,000 --> 00:00:57,760 Speaker 4: of our favorite dishes, ingredients, and beverages from our culture. 17 00:00:57,840 --> 00:01:00,720 Speaker 2: So make yourself at home, Evehen Rachel. 18 00:01:02,560 --> 00:01:05,360 Speaker 1: I'm so excited for Garnett. 19 00:01:07,600 --> 00:01:09,640 Speaker 2: I know, I'm so excited because we're talking about God. 20 00:01:09,680 --> 00:01:11,920 Speaker 2: And I was like, oh my God. And my husband 21 00:01:12,080 --> 00:01:15,080 Speaker 2: was what, and I go, the podcast is about meat. 22 00:01:16,200 --> 00:01:18,840 Speaker 2: He was like, why are you so excited? I was like, 23 00:01:19,480 --> 00:01:22,240 Speaker 2: it's pretty exciting. It is exciting me a good one. 24 00:01:23,280 --> 00:01:26,000 Speaker 1: How many times I'm saying if I say it, if 25 00:01:26,040 --> 00:01:29,399 Speaker 1: we say it too much, it sounds weird. So stop 26 00:01:29,480 --> 00:01:35,679 Speaker 1: saying it met. 27 00:01:32,920 --> 00:01:33,639 Speaker 3: To meet meat. 28 00:01:34,000 --> 00:01:37,759 Speaker 4: So what are your memory? Well, South Texas. 29 00:01:38,120 --> 00:01:40,360 Speaker 1: I was just gonna say, I was going to ask 30 00:01:40,400 --> 00:01:43,000 Speaker 1: you the same thing, because both of us being from Texas, 31 00:01:43,440 --> 00:01:46,040 Speaker 1: meat is a big part of our diet. I remember 32 00:01:46,120 --> 00:01:48,680 Speaker 1: dating somebody and I took them home to Texas and 33 00:01:48,720 --> 00:01:51,240 Speaker 1: he was like, wait, you're having meat for breakfast because 34 00:01:51,240 --> 00:01:54,320 Speaker 1: we would have baba tackles and I was like yeah, 35 00:01:54,360 --> 00:01:56,360 Speaker 1: and then we would have barbecue for lunch and he's 36 00:01:56,360 --> 00:02:01,440 Speaker 1: like we're having meat again. I'm like yeah, Like it 37 00:02:01,640 --> 00:02:03,360 Speaker 1: is my entire childhood. 38 00:02:03,440 --> 00:02:06,800 Speaker 4: Yeah, the same, got the same. I had a vegan boyfriend. 39 00:02:06,840 --> 00:02:09,360 Speaker 4: This reminded me. I had a vegan boyfriend in college 40 00:02:10,000 --> 00:02:13,200 Speaker 4: and I stopped eating meat and I for like a 41 00:02:13,240 --> 00:02:15,640 Speaker 4: month and then I and then but it was like, wait, 42 00:02:15,960 --> 00:02:18,480 Speaker 4: you mean you can have my tacato? Like that is 43 00:02:18,520 --> 00:02:22,200 Speaker 4: that meat? It's like, oh, yeah, let's dried deep. Like wait, 44 00:02:24,240 --> 00:02:26,600 Speaker 4: so that did not last lot? 45 00:02:27,480 --> 00:02:31,800 Speaker 3: Wait what do you know how deep? It's Yeah, beef 46 00:02:31,880 --> 00:02:33,240 Speaker 3: is not really meat. 47 00:02:33,280 --> 00:02:35,800 Speaker 2: It's not the real dehydrated beef. 48 00:02:36,560 --> 00:02:38,519 Speaker 3: It might as well be like a potato. 49 00:02:39,440 --> 00:02:40,559 Speaker 2: I have memories. 50 00:02:40,720 --> 00:02:42,760 Speaker 4: I don't necessarily, I don't have memories about eating, but 51 00:02:43,840 --> 00:02:47,440 Speaker 4: growing up, my memories are got mea grilling. 52 00:02:47,720 --> 00:02:48,799 Speaker 2: I grew up on. 53 00:02:48,840 --> 00:02:53,920 Speaker 1: A ranch and the smell of lenya, the smell of 54 00:02:54,040 --> 00:02:58,880 Speaker 1: firewood is deep in my pores, like I could. 55 00:02:59,240 --> 00:03:00,720 Speaker 2: I could smell it right now, like. 56 00:03:00,800 --> 00:03:03,640 Speaker 1: Anytime there's a fire anywhere, and at campfire, I'm like, 57 00:03:03,760 --> 00:03:04,440 Speaker 1: ah home. 58 00:03:04,520 --> 00:03:06,600 Speaker 2: Because we grilled daily. 59 00:03:06,639 --> 00:03:09,120 Speaker 1: When I say daily, I mean daily, but like my 60 00:03:09,240 --> 00:03:11,120 Speaker 1: mom would throw a pot of beans. 61 00:03:10,720 --> 00:03:14,440 Speaker 2: On the grill. Oh really really thrilling. Got me a 62 00:03:14,480 --> 00:03:17,360 Speaker 2: shadash or a big deal on my health. We also 63 00:03:17,360 --> 00:03:19,640 Speaker 2: did a lot of sausage. We always that sausage. 64 00:03:19,720 --> 00:03:23,279 Speaker 1: Yeah, like you know that what is that this polish sausage, 65 00:03:23,600 --> 00:03:25,000 Speaker 1: the one that looks like a horseshoe. 66 00:03:25,080 --> 00:03:26,560 Speaker 3: Yeah, that's the best. 67 00:03:26,680 --> 00:03:32,760 Speaker 4: I love just a good marinated skirt steak, just thrown 68 00:03:32,840 --> 00:03:39,360 Speaker 4: on the grill to get that really incredible char sliced, yeah, 69 00:03:39,400 --> 00:03:42,840 Speaker 4: with a flower dirty. Yeah, so I see that, some beans, 70 00:03:42,880 --> 00:03:44,160 Speaker 4: some fresh lime juice. 71 00:03:44,200 --> 00:03:47,000 Speaker 1: I got there, I got there. I also grew up 72 00:03:47,040 --> 00:03:49,600 Speaker 1: knowing cuts of meat. I know a ribbi is different 73 00:03:49,640 --> 00:03:52,520 Speaker 1: than a filet mignon, which is different than a shoulder 74 00:03:53,320 --> 00:03:56,400 Speaker 1: or a shank, a flank steak, and a skirt steak. 75 00:03:56,640 --> 00:03:57,600 Speaker 2: Like I even. 76 00:03:57,360 --> 00:03:59,720 Speaker 1: Today, I'm like, yeah, nope, yeah, like my house and 77 00:03:59,760 --> 00:04:01,240 Speaker 1: my head the story, and he goes back with the 78 00:04:01,320 --> 00:04:04,040 Speaker 1: TOLLI I'm like, I said, flanksteak. He's like, it's the 79 00:04:04,160 --> 00:04:06,360 Speaker 1: same thing, and I guess that the same thing. Yeah, 80 00:04:06,400 --> 00:04:08,000 Speaker 1: So that that tells you. 81 00:04:08,080 --> 00:04:08,520 Speaker 2: I love me. 82 00:04:08,640 --> 00:04:09,400 Speaker 3: You know your meat. 83 00:04:09,920 --> 00:04:10,840 Speaker 2: I know my meat. 84 00:04:11,160 --> 00:04:11,920 Speaker 3: You know your meat. 85 00:04:12,920 --> 00:04:16,440 Speaker 4: I didn't really have Texas barbecue until I was in college. 86 00:04:16,680 --> 00:04:18,839 Speaker 2: What do you mean? What's what do you mean? What's 87 00:04:18,839 --> 00:04:19,400 Speaker 2: the difference? 88 00:04:19,680 --> 00:04:22,279 Speaker 1: You're from Texas and you ate off a grill, but 89 00:04:22,400 --> 00:04:23,719 Speaker 1: it's different barbecue. 90 00:04:23,800 --> 00:04:24,479 Speaker 2: It's different. 91 00:04:24,720 --> 00:04:25,680 Speaker 3: No, it's different. 92 00:04:25,960 --> 00:04:27,640 Speaker 4: And this is the thing that it gets a little 93 00:04:27,640 --> 00:04:31,279 Speaker 4: bit tricky because people name things sort of different things, 94 00:04:31,320 --> 00:04:35,200 Speaker 4: like a barbecue is a grill, like some people call 95 00:04:35,360 --> 00:04:40,760 Speaker 4: barbecue the actual you know, the grill with the great device, 96 00:04:40,839 --> 00:04:46,400 Speaker 4: the device device exactly. But grilling is the most common 97 00:04:46,440 --> 00:04:49,440 Speaker 4: source of outdoor cooking, which it sounds like what you 98 00:04:49,440 --> 00:04:53,839 Speaker 4: you did growing up always. So basically the heat source 99 00:04:54,120 --> 00:04:58,720 Speaker 4: is either charcoal or gas or lean yeah, wood, and 100 00:04:58,760 --> 00:05:01,360 Speaker 4: then it gets really hot and the meat is cooked 101 00:05:01,560 --> 00:05:05,360 Speaker 4: directly over the heat source, so it's hot. 102 00:05:05,560 --> 00:05:09,280 Speaker 2: Great, great, exactly on the great, it's hot. That's how 103 00:05:09,320 --> 00:05:11,840 Speaker 2: I grew up. I grew up. I grew up grilling 104 00:05:12,480 --> 00:05:14,960 Speaker 2: me too, That's what I didn't barbecue. 105 00:05:15,240 --> 00:05:16,640 Speaker 3: Barbecue is different. 106 00:05:17,440 --> 00:05:20,960 Speaker 4: Barbecue is cooking on a grill, but it's indirect heat, 107 00:05:21,520 --> 00:05:25,400 Speaker 4: so there is the heat source is to the side 108 00:05:26,040 --> 00:05:28,880 Speaker 4: of where the meat is, so it takes a long 109 00:05:29,200 --> 00:05:30,240 Speaker 4: time to cook. 110 00:05:30,600 --> 00:05:33,600 Speaker 3: And this is usually like a brisket or a pork 111 00:05:33,760 --> 00:05:36,640 Speaker 3: shoulder brisket. I love brisket. 112 00:05:37,400 --> 00:05:40,159 Speaker 4: I love brisket, and this are meats with a lot 113 00:05:40,200 --> 00:05:44,479 Speaker 4: of connective tissue that take a really long time to 114 00:05:44,560 --> 00:05:46,359 Speaker 4: break down and become tender. 115 00:05:46,440 --> 00:05:49,400 Speaker 2: Oh, these are like the slow and low exactly. 116 00:05:49,640 --> 00:05:53,280 Speaker 4: So grilling is hot and fast, barbecue is slow and low, 117 00:05:53,360 --> 00:05:58,359 Speaker 4: and oftentimes smoking is involved in the barbecue process. 118 00:05:58,520 --> 00:06:02,360 Speaker 1: Barbecue process. Yeah, I love a brisket. Don't threaten me 119 00:06:02,480 --> 00:06:05,440 Speaker 1: with a good time. Oh my god, brisket is like 120 00:06:05,760 --> 00:06:07,640 Speaker 1: it's funny because my husband doesn't like it because he 121 00:06:07,640 --> 00:06:09,080 Speaker 1: didn't grow up with it, and he thinks it's a 122 00:06:09,120 --> 00:06:10,400 Speaker 1: really unique taste. 123 00:06:10,400 --> 00:06:12,840 Speaker 2: And I was like, of course, it's unique. It's brisket. 124 00:06:12,960 --> 00:06:15,240 Speaker 2: I love brisket. What's butt of a cola? 125 00:06:15,360 --> 00:06:18,400 Speaker 1: If I get a bottabacola backle in the morning, then 126 00:06:18,400 --> 00:06:20,520 Speaker 1: what's btava cola? Is that different than barbecue? I thought 127 00:06:20,520 --> 00:06:22,960 Speaker 1: matabacoa was just the Spanish word for barbecue. 128 00:06:23,080 --> 00:06:24,400 Speaker 2: It is, but it's different. 129 00:06:24,440 --> 00:06:25,599 Speaker 3: It's not barbecue. 130 00:06:25,839 --> 00:06:28,640 Speaker 4: And we'll get into why these words are so similar. 131 00:06:29,080 --> 00:06:32,719 Speaker 4: But barbacoa is a method of cooking meat. But it's 132 00:06:32,760 --> 00:06:35,680 Speaker 4: also the name of the dish itself. So it's traditionally 133 00:06:35,839 --> 00:06:39,560 Speaker 4: lamb or goat cooked in an underground pit, so this 134 00:06:39,640 --> 00:06:41,680 Speaker 4: is the big difference. It's a pit an oh yo 135 00:06:41,800 --> 00:06:45,640 Speaker 4: or bosa and the meat is sometimes seasoned with chile 136 00:06:46,200 --> 00:06:49,640 Speaker 4: or with just salt, and it's placed in the ground. 137 00:06:49,680 --> 00:06:54,520 Speaker 4: So the ground is heated and topped with magae leaves 138 00:06:54,560 --> 00:06:58,320 Speaker 4: with wood sometimes you know, you know, mesquite in tough 139 00:06:58,400 --> 00:07:01,960 Speaker 4: Texas is super common, and then it and that is 140 00:07:02,040 --> 00:07:05,840 Speaker 4: heated and then the meat is put in there and 141 00:07:05,920 --> 00:07:09,520 Speaker 4: usually the meat is covered with some sort of cloth. 142 00:07:09,320 --> 00:07:12,760 Speaker 3: And then everything is covered and that is cooked. 143 00:07:12,360 --> 00:07:15,400 Speaker 4: For hours, usually cooked for about eight hours, and it 144 00:07:15,440 --> 00:07:18,600 Speaker 4: could be done with pork or beef for chicken, and 145 00:07:18,960 --> 00:07:23,480 Speaker 4: modern recipe symptoms, use ovens or steamers. But then once 146 00:07:23,480 --> 00:07:26,840 Speaker 4: the meat is super tender, it's shredded or chopped and 147 00:07:26,880 --> 00:07:30,560 Speaker 4: served with yas or a broth made with the drippings 148 00:07:30,600 --> 00:07:31,040 Speaker 4: from the. 149 00:07:30,960 --> 00:07:32,680 Speaker 2: Meat, like a biria. 150 00:07:33,840 --> 00:07:38,480 Speaker 4: It's similar to a but a bria is like a 151 00:07:38,680 --> 00:07:43,080 Speaker 4: cousin of a bara goa. But bara goa is usually 152 00:07:43,400 --> 00:07:45,200 Speaker 4: the head of a cow. 153 00:07:46,520 --> 00:07:50,120 Speaker 3: And the that's you know, clean skinned, cleaned, really. 154 00:07:49,960 --> 00:07:54,080 Speaker 4: Well wrapped, wet wrapped. Put in that in the underground 155 00:07:54,160 --> 00:07:59,800 Speaker 4: pit overnight. And then the cat is really popular. The eyes, 156 00:08:00,320 --> 00:08:03,960 Speaker 4: you know, really popular. The brain, the sas are prepar 157 00:08:04,280 --> 00:08:06,360 Speaker 4: or if it's the whole body, is that what I'm 158 00:08:06,360 --> 00:08:09,080 Speaker 4: eating When I eat a bar you're probably eating the 159 00:08:09,160 --> 00:08:14,520 Speaker 4: cheek you're probably eating Okay, that is the most Yeah, yeah, 160 00:08:14,600 --> 00:08:17,120 Speaker 4: and it's delicious. It's very tender. I mean, it's very 161 00:08:17,120 --> 00:08:21,280 Speaker 4: different than like a skirt steak. That's so it's a 162 00:08:21,280 --> 00:08:22,440 Speaker 4: different type of cooking. 163 00:08:23,000 --> 00:08:28,680 Speaker 1: So there's really the grilling ones barbecue and butabaca and exactly. 164 00:08:31,960 --> 00:08:33,559 Speaker 1: But you know, it's so funny because now that I'm 165 00:08:33,600 --> 00:08:36,480 Speaker 1: in Spain, they grill. Now that I know the difference, 166 00:08:36,760 --> 00:08:40,000 Speaker 1: there's a lot of grilling here, and you know that 167 00:08:40,120 --> 00:08:44,240 Speaker 1: Galicia where I was at, has these rubias gaiegas, which 168 00:08:44,240 --> 00:08:46,840 Speaker 1: are these blonde castrated. 169 00:08:46,280 --> 00:08:48,920 Speaker 2: Bulls because they're not female, they're male. 170 00:08:49,240 --> 00:08:54,040 Speaker 1: But they're castrated, and they're better than wag you on 171 00:08:54,080 --> 00:08:59,079 Speaker 1: this on the meat scale, best meat, yes, And then 172 00:08:59,120 --> 00:09:07,600 Speaker 1: they made me toadiesel of that cow. It was I was, 173 00:09:07,320 --> 00:09:09,480 Speaker 1: I was like, this is amazing, really, you know, oh, 174 00:09:09,559 --> 00:09:11,160 Speaker 1: this is what I want to know. What makes an 175 00:09:11,240 --> 00:09:15,280 Speaker 1: Argentinian essala? And I feel like the Argentinian one is 176 00:09:15,280 --> 00:09:17,120 Speaker 1: actually similar to the Brazilian ones. 177 00:09:17,400 --> 00:09:21,280 Speaker 4: The Argina sala is similar to the Brazilian turrasco, and 178 00:09:21,280 --> 00:09:25,040 Speaker 4: that it uses the ras rill. And so the grill 179 00:09:25,400 --> 00:09:28,240 Speaker 4: is usually pork or sausage or chicken, and the meat 180 00:09:28,320 --> 00:09:33,679 Speaker 4: is threatened into these large skewers and roasted in a retisserie, 181 00:09:33,760 --> 00:09:36,240 Speaker 4: you know style above or next to an open flame. 182 00:09:36,640 --> 00:09:40,040 Speaker 4: The fattiest meat is on top and when it gets hot, 183 00:09:40,440 --> 00:09:44,640 Speaker 4: all of the fat drips down to the leaner cuts 184 00:09:44,679 --> 00:09:47,600 Speaker 4: of meat, flavoring them. So when if you go to 185 00:09:47,679 --> 00:09:50,480 Speaker 4: like a Brazilian restaurant, to rascaria, they have the big 186 00:09:50,520 --> 00:09:53,640 Speaker 4: skewers and then they slice it onto your plate, these 187 00:09:53,679 --> 00:09:55,240 Speaker 4: like two foot skewers. 188 00:09:55,240 --> 00:09:58,000 Speaker 3: They shave the meat onto your plate. 189 00:09:58,200 --> 00:10:01,640 Speaker 4: But traditionally only salt is used on the meats, and 190 00:10:01,679 --> 00:10:02,679 Speaker 4: sometimes they use like. 191 00:10:02,679 --> 00:10:03,760 Speaker 3: Garlic or citrus. 192 00:10:04,840 --> 00:10:07,520 Speaker 4: But what I love about the two of the Brazilian 193 00:10:07,559 --> 00:10:14,240 Speaker 4: Torrasco and Argentinian essa tho is that it involves the gauchos, 194 00:10:14,400 --> 00:10:18,040 Speaker 4: which were like the cowboy or the vacuero, that tended 195 00:10:18,080 --> 00:10:22,640 Speaker 4: cattle in the pampas, the Argentinian and Hawaiian grasslands and 196 00:10:22,679 --> 00:10:27,320 Speaker 4: also in the southern part of Brazil. This gaucho culture 197 00:10:27,400 --> 00:10:30,160 Speaker 4: that florists in the mid eighteenth to nineteenth centuries, and 198 00:10:30,240 --> 00:10:33,680 Speaker 4: they subsisted largely meat. So it's like this sort of 199 00:10:34,280 --> 00:10:37,040 Speaker 4: fulklore of the gaucho is similar to the. 200 00:10:36,960 --> 00:10:38,880 Speaker 3: Folklore of the cowboys. 201 00:10:39,000 --> 00:10:42,400 Speaker 4: They would butcher meat, and they would skewer and season them, 202 00:10:42,520 --> 00:10:45,720 Speaker 4: and they love to gamble and drink and play guitar 203 00:10:45,960 --> 00:10:49,640 Speaker 4: and hunt and fight and make live. So these sort 204 00:10:49,640 --> 00:10:53,000 Speaker 4: of sort of the myth of the gaucho. And they 205 00:10:53,000 --> 00:10:56,240 Speaker 4: were skilled, you know, animal handlers, just like just like. 206 00:10:56,280 --> 00:10:58,600 Speaker 3: Our beloved Texas cowboys. 207 00:10:59,040 --> 00:11:02,600 Speaker 1: So speaking of akis, I always say, when I was 208 00:11:02,600 --> 00:11:08,760 Speaker 1: in Mexico, I want ranchera meat, and then my husband's 209 00:11:08,800 --> 00:11:13,719 Speaker 1: like it's a rachera. I always say ranchera because I'm 210 00:11:13,720 --> 00:11:14,640 Speaker 1: thinking rancho. 211 00:11:14,920 --> 00:11:17,080 Speaker 3: Oh, and he makes sense. 212 00:11:17,360 --> 00:11:19,280 Speaker 2: Yeah, and I'm said, yeah. 213 00:11:19,280 --> 00:11:22,120 Speaker 1: I'm thinking faas. I want panias. But in Mexico it's 214 00:11:22,160 --> 00:11:25,480 Speaker 1: called a racherra, right. And I always go like, oh, 215 00:11:25,520 --> 00:11:29,200 Speaker 1: can I have araanzerra. You're araanzerra, and they're like, uh no, 216 00:11:29,280 --> 00:11:31,000 Speaker 1: we don't have our ranchera. 217 00:11:31,400 --> 00:11:34,640 Speaker 2: It's like you are meat. But it's basically PaaS right. 218 00:11:34,880 --> 00:11:39,840 Speaker 1: That's also traced back to Mexican cowboys and buccos exactly exactly. 219 00:11:40,120 --> 00:11:43,400 Speaker 4: And they would the Mexican cowboys in northern Mexico, they 220 00:11:43,440 --> 00:11:47,080 Speaker 4: would throw the tough skirt steak directly over the hot 221 00:11:47,160 --> 00:11:49,760 Speaker 4: coals and then wrap it in thirty yes to catch 222 00:11:49,800 --> 00:11:54,880 Speaker 4: the dripping the juices. And the name fajita comes from 223 00:11:54,880 --> 00:11:58,000 Speaker 4: the word faja, which means the belt or sash, because 224 00:11:58,000 --> 00:12:00,520 Speaker 4: the skirt steak is the sort of dire fram. 225 00:12:00,559 --> 00:12:03,400 Speaker 1: Yeah, that's right here along their waist, yes, which is 226 00:12:03,520 --> 00:12:05,560 Speaker 1: long and thin like a belt. 227 00:12:05,679 --> 00:12:06,960 Speaker 2: This is it. And let me tell you, I know 228 00:12:07,000 --> 00:12:09,320 Speaker 2: my cuts of cuts of beef, and I love a 229 00:12:09,360 --> 00:12:13,440 Speaker 2: skirt steak, which is the faka. Yeah fa heat heat 230 00:12:13,520 --> 00:12:15,679 Speaker 2: that and you know what I mean. For me, I 231 00:12:15,720 --> 00:12:18,040 Speaker 2: only really eat pakitas in Texas. 232 00:12:18,200 --> 00:12:19,160 Speaker 3: Yeah, I mean there. 233 00:12:19,200 --> 00:12:22,600 Speaker 4: They've they became like in the nineteen thirties, they started 234 00:12:22,640 --> 00:12:25,480 Speaker 4: getting popular in South Texas and then it made its 235 00:12:25,480 --> 00:12:29,280 Speaker 4: way into mainstream you know, Mexican restaurants in the US, 236 00:12:29,320 --> 00:12:31,800 Speaker 4: and they became the sort of staple of tex mex 237 00:12:32,400 --> 00:12:35,000 Speaker 4: you know cuisine. But I feel like you could get 238 00:12:35,000 --> 00:12:37,079 Speaker 4: like a plate of fajitas if you go to some 239 00:12:37,320 --> 00:12:40,280 Speaker 4: like Mexican restaurant in La I grew up eating fajitas 240 00:12:40,320 --> 00:12:42,640 Speaker 4: at home all the time, and then when I go home, 241 00:12:42,679 --> 00:12:44,520 Speaker 4: it's like we eat faiitas every other day. 242 00:12:44,720 --> 00:12:47,280 Speaker 3: That is my favorite way to eat meat is a 243 00:12:47,320 --> 00:12:48,319 Speaker 3: good skirt steak. 244 00:12:48,440 --> 00:12:50,600 Speaker 2: I like to do like a chili rub on it. 245 00:12:50,679 --> 00:12:52,559 Speaker 2: Not just salt, okay, but if you have a. 246 00:12:52,480 --> 00:12:55,679 Speaker 1: Good cuts of meat, like a good ribbi only need salt. 247 00:12:55,720 --> 00:12:58,599 Speaker 1: But I feel like a skirt steak it needs it 248 00:12:58,679 --> 00:13:01,920 Speaker 1: needs to Yeah, the little need something because the meat 249 00:13:02,000 --> 00:13:04,839 Speaker 1: so thin, so you don't get a lot of the marblization. 250 00:13:05,080 --> 00:13:08,280 Speaker 1: And then you know, you don't get as much as 251 00:13:08,280 --> 00:13:09,880 Speaker 1: the flavor as you do in other cuts of the. 252 00:13:09,800 --> 00:13:11,360 Speaker 2: Meat that only only need salt. 253 00:13:11,559 --> 00:13:16,199 Speaker 1: That's but I will say, like in Mexico, barbecuing or 254 00:13:16,240 --> 00:13:19,439 Speaker 1: grilling has always been a community thing. 255 00:13:21,000 --> 00:13:23,520 Speaker 2: In Mexico. I mean, I think it's also a community thing. 256 00:13:23,440 --> 00:13:26,560 Speaker 1: In Texas, but like where it started is like you know, 257 00:13:27,080 --> 00:13:32,160 Speaker 1: a wedding, a baptism, because they would cook these things 258 00:13:32,240 --> 00:13:34,520 Speaker 1: for so long, and I think, you know, they really 259 00:13:34,600 --> 00:13:37,320 Speaker 1: do the batta backa right, Like they really do the 260 00:13:37,360 --> 00:13:40,320 Speaker 1: process of digging the pit and filling it with rocks 261 00:13:40,320 --> 00:13:43,720 Speaker 1: and heating the earth. I always feel like the community 262 00:13:43,760 --> 00:13:47,120 Speaker 1: aspect of batta bac gola in Mexico is a big 263 00:13:47,160 --> 00:13:48,200 Speaker 1: part of their process. 264 00:13:48,600 --> 00:13:52,840 Speaker 4: Absolutely, absolutely, because it's something that's typically eaten on Sunday 265 00:13:52,880 --> 00:13:56,920 Speaker 4: mornings for you know, celebration, So it's like it's like 266 00:13:56,960 --> 00:13:59,440 Speaker 4: an event, right. I was talking to my cousin about it. 267 00:13:59,480 --> 00:14:01,679 Speaker 4: Who's who whose father in law used to make it, 268 00:14:02,160 --> 00:14:04,439 Speaker 4: and they had to the father in law would bring 269 00:14:04,480 --> 00:14:06,720 Speaker 4: all of his friends over and they had to watch 270 00:14:06,760 --> 00:14:08,920 Speaker 4: the meat all night to just make sure that the 271 00:14:08,960 --> 00:14:11,320 Speaker 4: fire was going, you know, all night. So they would 272 00:14:11,360 --> 00:14:15,080 Speaker 4: sit up every Saturday night all night drinking beer to 273 00:14:15,200 --> 00:14:18,560 Speaker 4: watch the meat for the morning, and then it would 274 00:14:18,559 --> 00:14:24,160 Speaker 4: be separated. The head, the lingua, the pancita, the every 275 00:14:24,280 --> 00:14:27,840 Speaker 4: different section and they would make different Her mother in 276 00:14:27,920 --> 00:14:30,600 Speaker 4: law used to make different sauces, so you knew who 277 00:14:30,720 --> 00:14:32,960 Speaker 4: wanted the eye and who was going to get to 278 00:14:33,040 --> 00:14:37,880 Speaker 4: this part. So it's definitely a community, a community, you 279 00:14:37,920 --> 00:14:44,320 Speaker 4: know event, and it also has regional differences throughout Mexico. 280 00:14:46,800 --> 00:14:49,320 Speaker 1: Don't go anywhere hungry for history will be right back 281 00:14:49,360 --> 00:14:50,280 Speaker 1: after the great. 282 00:14:56,880 --> 00:15:00,000 Speaker 4: Let's talk about where are the words barbacoa and barbie 283 00:15:00,160 --> 00:15:03,360 Speaker 4: you come from? So there's some very similar, very good Yeah, 284 00:15:03,400 --> 00:15:05,120 Speaker 4: so they're they're very similar. 285 00:15:05,160 --> 00:15:09,000 Speaker 1: I thoughtta maca was Spanish for barbecue. 286 00:15:08,520 --> 00:15:11,920 Speaker 4: But it's a different process, right. So the indigenous people 287 00:15:11,960 --> 00:15:15,920 Speaker 4: of the Americas, particularly the Dayanas and the Caribbean and 288 00:15:16,000 --> 00:15:18,760 Speaker 4: the Mayans and you got that, had long practiced cooking 289 00:15:18,840 --> 00:15:23,160 Speaker 4: meat slowly over an open flame or empits. The word 290 00:15:23,560 --> 00:15:26,760 Speaker 4: was originally encountered by Europeans in the Caribbean. It comes 291 00:15:26,760 --> 00:15:30,840 Speaker 4: from the dyin No word barabiku used to describe a 292 00:15:30,880 --> 00:15:31,760 Speaker 4: wooden racker. 293 00:15:31,600 --> 00:15:35,080 Speaker 3: Steak upon which meat or fish roasted or grilled. 294 00:15:35,520 --> 00:15:39,040 Speaker 4: So that's where the word comes. Like a rotisseri, yeah, 295 00:15:39,360 --> 00:15:41,920 Speaker 4: kind of like a rotisseri. It's like a like a grill. 296 00:15:42,120 --> 00:15:44,560 Speaker 4: So that's where the word comes from, and that word 297 00:15:44,840 --> 00:15:48,400 Speaker 4: was adopted and used for botha and barbecue, which are 298 00:15:48,400 --> 00:15:50,200 Speaker 4: two completely, you know, different things. 299 00:15:50,440 --> 00:15:52,560 Speaker 2: I'm going to start saying it like that, should we 300 00:15:52,560 --> 00:15:53,520 Speaker 2: have a babi gul? 301 00:15:53,920 --> 00:15:56,320 Speaker 3: You can't, I think you shut up and people will 302 00:15:56,360 --> 00:16:03,080 Speaker 3: be like what it sounds very I don't know, sophisticated. 303 00:16:03,960 --> 00:16:10,960 Speaker 1: So how did this native tradition? How did the barabikool evolve? 304 00:16:11,560 --> 00:16:16,280 Speaker 4: So traditionally native animals like you know, fish or iwana, deer, 305 00:16:16,480 --> 00:16:20,520 Speaker 4: armadillo were slow cooked or grilled right and were served 306 00:16:20,520 --> 00:16:23,760 Speaker 4: with beans and other side dishes. And then with the 307 00:16:23,840 --> 00:16:27,640 Speaker 4: conquest in the sixteenth century, the Spaniards introduced cattle and 308 00:16:27,800 --> 00:16:32,600 Speaker 4: pigs and goats and cheese and chickens. So this meat 309 00:16:32,880 --> 00:16:38,680 Speaker 4: of these animals were prepared in this traditional indigenous styles. 310 00:16:38,920 --> 00:16:43,440 Speaker 4: So Europeans observed, so like the Spaniards brought the cows 311 00:16:43,440 --> 00:16:46,520 Speaker 4: and the pigs, but the indigenous people cooked them in 312 00:16:46,640 --> 00:16:47,520 Speaker 4: their style. 313 00:16:47,680 --> 00:16:50,680 Speaker 2: So that kind of was like this cross pollination of. 314 00:16:52,320 --> 00:16:57,800 Speaker 4: Barabool exactly exactly the old world technique new world animals, 315 00:16:57,840 --> 00:17:01,440 Speaker 4: and then different spices, different marin so everything kind of 316 00:17:02,240 --> 00:17:03,720 Speaker 4: became what we know. 317 00:17:03,840 --> 00:17:05,840 Speaker 3: Is barbaka or barbecue. 318 00:17:05,920 --> 00:17:09,439 Speaker 1: I mean, I have to think cavemen were barbecuing, like 319 00:17:09,520 --> 00:17:14,639 Speaker 1: our cavemen, the original barbecuers. 320 00:17:13,960 --> 00:17:15,440 Speaker 3: They were grilling for sure. 321 00:17:15,520 --> 00:17:19,440 Speaker 4: I mean people were probably grilling when fire was first made, 322 00:17:19,520 --> 00:17:20,720 Speaker 4: you know, thousands. 323 00:17:20,359 --> 00:17:23,159 Speaker 3: And thousands and thousands and thousands of years ago, right, so. 324 00:17:23,200 --> 00:17:26,359 Speaker 1: Yeah, like five hundred thousand years ago. Yeah, the domestication 325 00:17:26,480 --> 00:17:26,840 Speaker 1: of fire. 326 00:17:27,040 --> 00:17:30,200 Speaker 4: Yeah, but the tall idea of this sort of backyard 327 00:17:30,240 --> 00:17:32,320 Speaker 4: ritual of grilling as we know it, or like. 328 00:17:32,359 --> 00:17:34,560 Speaker 1: Wait, so other than Mexico, what are the parts of 329 00:17:35,560 --> 00:17:38,280 Speaker 1: Latin America We talked about Brazil and Argentina. 330 00:17:38,520 --> 00:17:40,360 Speaker 2: Who else is big on grilling? 331 00:17:40,880 --> 00:17:45,760 Speaker 4: Well, Peru has this really interesting food called anticuchos. It's 332 00:17:45,840 --> 00:17:49,520 Speaker 4: basically grilled meat that originated in the Andes during the 333 00:17:49,560 --> 00:17:56,040 Speaker 4: pre Columbian era, and it's basically this modern dish was 334 00:17:56,080 --> 00:18:00,000 Speaker 4: adapted during the colonial era and is now a type 335 00:18:00,080 --> 00:18:03,800 Speaker 4: of food that's found on street cars, street food stalls. 336 00:18:03,840 --> 00:18:07,080 Speaker 4: And they have these these these street food stalls called 337 00:18:07,119 --> 00:18:12,400 Speaker 4: antiquia and it's basically meat marinated and vinegar and spices 338 00:18:12,520 --> 00:18:16,480 Speaker 4: like cuman and achi chile and garlic, and the most 339 00:18:16,520 --> 00:18:20,480 Speaker 4: popular are made with beef heart and they usually come 340 00:18:20,560 --> 00:18:23,520 Speaker 4: their little skewers with grilled beef heart and usually come 341 00:18:23,560 --> 00:18:26,959 Speaker 4: with a boiled potato at the end of the of 342 00:18:27,040 --> 00:18:29,919 Speaker 4: the skewers. So the interesting thing about the use of 343 00:18:30,200 --> 00:18:33,600 Speaker 4: beef hearts and other sort of off cuts is what 344 00:18:34,080 --> 00:18:38,440 Speaker 4: the Spanish conquerors call them, which were the the awful, 345 00:18:38,760 --> 00:18:43,160 Speaker 4: the three pas, is that all the internal stuff, all 346 00:18:43,200 --> 00:18:47,200 Speaker 4: the internal stuff exactly that the Spanish conquistadors didn't want 347 00:18:47,359 --> 00:18:48,240 Speaker 4: the internal cuts. 348 00:18:48,240 --> 00:18:51,880 Speaker 3: They wanted like the prime cuts only, and. 349 00:18:51,960 --> 00:18:56,360 Speaker 4: They had brought over enslaved Africans, you know, during the conquest, 350 00:18:56,440 --> 00:18:59,560 Speaker 4: who were concentrated in the cities of Lima and on 351 00:18:59,640 --> 00:19:05,080 Speaker 4: the subt they're in coast, and they dismissed awful, it's 352 00:19:05,160 --> 00:19:08,760 Speaker 4: food for slaves and so because they wanted the prime 353 00:19:08,800 --> 00:19:12,800 Speaker 4: cuts of meat only. So as a result, many traditional 354 00:19:12,840 --> 00:19:15,480 Speaker 4: recipes use use beef heart and. 355 00:19:15,600 --> 00:19:20,199 Speaker 3: Other quote unquote off cuts. But today I think we. 356 00:19:20,440 --> 00:19:24,159 Speaker 4: Are consumed by all classes and they are one of 357 00:19:24,200 --> 00:19:26,399 Speaker 4: the most popular street foods in Peru. 358 00:19:26,640 --> 00:19:29,119 Speaker 3: So it's grilled heart, grilled beef hearts. 359 00:19:29,359 --> 00:19:33,600 Speaker 1: I was at an awful restaurant where an awful restaurant. 360 00:19:33,320 --> 00:19:37,399 Speaker 2: In adress F F A L not a W s 361 00:19:37,520 --> 00:19:39,920 Speaker 2: U L and O F F. 362 00:19:39,840 --> 00:19:41,880 Speaker 1: An awful, and I go, guys, we have to say 363 00:19:41,880 --> 00:19:45,480 Speaker 1: a different word, and they go, tripe is interchangeable, even 364 00:19:45,520 --> 00:19:47,480 Speaker 1: though tripe is a specific awful. 365 00:19:47,800 --> 00:19:49,119 Speaker 2: Oh my god, it was amazing. 366 00:19:49,160 --> 00:19:50,919 Speaker 1: But yeah, he brought the whole pig's head, and you 367 00:19:50,960 --> 00:19:52,639 Speaker 1: eat the eyes, you eat the cheek, you eat. 368 00:19:52,520 --> 00:19:56,879 Speaker 2: The ears, you eat the nose. Oh oh right. I 369 00:19:56,920 --> 00:19:58,760 Speaker 2: was like, I'll eat the cheek. But you know what 370 00:19:58,800 --> 00:20:01,720 Speaker 2: I thought, I love. I was like, you don't have 371 00:20:01,880 --> 00:20:03,840 Speaker 2: and he gave me a type of manudal. 372 00:20:03,920 --> 00:20:06,600 Speaker 1: He gave me like a soup with tripe in it, 373 00:20:06,680 --> 00:20:09,560 Speaker 1: with the bunza, and then he made me liver, which 374 00:20:09,560 --> 00:20:09,840 Speaker 1: I love. 375 00:20:09,960 --> 00:20:10,720 Speaker 2: I've always loved. 376 00:20:11,040 --> 00:20:13,439 Speaker 1: My dad always gave us liver and onions, and people 377 00:20:13,440 --> 00:20:15,800 Speaker 1: are like, ooh, I was like, I love liver and onions. 378 00:20:16,240 --> 00:20:18,040 Speaker 2: Moyecas. I grew up with moyeka. 379 00:20:18,119 --> 00:20:19,680 Speaker 3: Yeah, I like my gland, so. 380 00:20:19,680 --> 00:20:25,200 Speaker 1: Yeah, I grew up with all of that. 381 00:20:33,119 --> 00:20:35,120 Speaker 2: We talked about Latin America and Mexico. 382 00:20:35,240 --> 00:20:39,960 Speaker 1: But like, how did grilling and bartabacoa paved the way 383 00:20:40,040 --> 00:20:43,600 Speaker 1: for like American barbecue Because I think if you say barbecue, 384 00:20:44,080 --> 00:20:46,880 Speaker 1: I see the US flag, you know what I mean? 385 00:20:47,320 --> 00:20:51,000 Speaker 1: For it to have so many roots outside of the US, 386 00:20:51,600 --> 00:20:53,959 Speaker 1: but it's so American. 387 00:20:54,160 --> 00:20:58,680 Speaker 4: Yeah, I didn't really have like real Texas barbecue until 388 00:20:58,680 --> 00:21:01,119 Speaker 4: I went to college in all and then it's like, 389 00:21:01,200 --> 00:21:02,880 Speaker 4: oh my god, where you've been all my life? Because 390 00:21:03,040 --> 00:21:06,160 Speaker 4: it didn't really have it in Laredo, right, we had 391 00:21:06,200 --> 00:21:11,000 Speaker 4: the Kanaza. So during the fifteen hundred sum Aroak tribes 392 00:21:11,359 --> 00:21:13,639 Speaker 4: who were not native to areas now in the US 393 00:21:13,840 --> 00:21:16,840 Speaker 4: moved to southern Florida, which at the time was populated 394 00:21:16,880 --> 00:21:20,680 Speaker 4: with lots of different tribes. In these colonies, enslaved Africans 395 00:21:20,720 --> 00:21:24,920 Speaker 4: who had their own rich culinary traditions played a crucial 396 00:21:25,040 --> 00:21:28,879 Speaker 4: role in developing Southern barbecue. And so Southern barbecue is 397 00:21:28,880 --> 00:21:34,680 Speaker 4: a blending of African, indigenous, and European flavors and methods. 398 00:21:35,240 --> 00:21:38,480 Speaker 4: And so the French colonizers in the Caribbean and Louisiana 399 00:21:38,560 --> 00:21:44,719 Speaker 4: also adopted and adapted these practices. So in Louisiana, for instance, 400 00:21:44,760 --> 00:21:50,119 Speaker 4: the Creole barbecue tradition emerged, incorporating French, Spanish, African, and 401 00:21:50,160 --> 00:21:51,560 Speaker 4: indigenous influences. 402 00:21:51,800 --> 00:21:58,680 Speaker 1: Basically, barbecuing was born the interaction between European settlers indigenous 403 00:21:58,680 --> 00:22:02,720 Speaker 1: people in slaved Africans because there was this like huge 404 00:22:02,720 --> 00:22:08,320 Speaker 1: exchange of like culinary techniques and of course ingredients exactly exactly. 405 00:22:08,400 --> 00:22:09,400 Speaker 3: It's so interesting. 406 00:22:09,440 --> 00:22:12,840 Speaker 4: So it's a whole different thing than the Mexican barb 407 00:22:12,840 --> 00:22:15,200 Speaker 4: back go a. It's like each one and the grilling, 408 00:22:15,280 --> 00:22:19,080 Speaker 4: like each one has its own history and its own, 409 00:22:19,520 --> 00:22:20,720 Speaker 4: its own culture. 410 00:22:20,800 --> 00:22:23,000 Speaker 1: Because when I think of like when I think of 411 00:22:23,119 --> 00:22:28,080 Speaker 1: Kansas barbecue, I think of like sweet tangy barbecue sauce. 412 00:22:28,440 --> 00:22:31,520 Speaker 1: When I think of Texas, I think brisket, I think rubs. 413 00:22:32,480 --> 00:22:35,959 Speaker 4: Yeah, well, there are mustardy ones of South Carolina and 414 00:22:36,000 --> 00:22:39,879 Speaker 4: the sort of vinegary sauces of North Carolina, and people 415 00:22:39,920 --> 00:22:43,320 Speaker 4: are very passionate about their barbecues, just like people are 416 00:22:43,440 --> 00:22:45,440 Speaker 4: very passionate about their bar back gos. 417 00:22:45,560 --> 00:22:45,720 Speaker 2: Right. 418 00:22:46,119 --> 00:22:48,520 Speaker 1: I don't know if it's because I'm I'm Texan, But 419 00:22:48,800 --> 00:22:50,639 Speaker 1: for me, I feel like when I say, when you 420 00:22:50,680 --> 00:22:53,560 Speaker 1: say barbecue, I go Texas. You say barbecue, I say 421 00:22:53,600 --> 00:22:56,560 Speaker 1: Texans barbecue Texas, barbecue Texas. 422 00:22:56,840 --> 00:22:57,960 Speaker 2: Because I don't know. 423 00:22:57,920 --> 00:23:00,639 Speaker 1: If it's because of the Texas cattle reent and like 424 00:23:00,840 --> 00:23:06,560 Speaker 1: so much beef comes from the state itself. For me, 425 00:23:07,240 --> 00:23:10,200 Speaker 1: it's interesting that that it made its way through Florida 426 00:23:11,240 --> 00:23:15,199 Speaker 1: or Louisiana because to me, it's like cattle ranching and 427 00:23:15,240 --> 00:23:17,720 Speaker 1: the history of cattle ranching in Texas and the Rio 428 00:23:17,800 --> 00:23:21,600 Speaker 1: Grande and all of those Spanish missionaries. 429 00:23:22,200 --> 00:23:28,280 Speaker 2: I feel like the Vocceos. I feel like that cultural 430 00:23:28,320 --> 00:23:31,240 Speaker 2: identity birthed barbecue. 431 00:23:31,320 --> 00:23:33,840 Speaker 4: Well, I think it's different depending on the region, right, 432 00:23:33,920 --> 00:23:36,760 Speaker 4: If that's sort of more of the Southern barbecue is 433 00:23:36,800 --> 00:23:40,840 Speaker 4: more of that influence, and then the Texas barbecue has 434 00:23:40,920 --> 00:23:44,480 Speaker 4: more of the Mexican influence with the Vocanos and all 435 00:23:44,520 --> 00:23:44,760 Speaker 4: of that. 436 00:23:44,960 --> 00:23:48,320 Speaker 3: So there are all of these regional differences. 437 00:23:48,560 --> 00:23:52,959 Speaker 4: But the Texas barbecue is definitely the you know, this 438 00:23:53,080 --> 00:23:57,640 Speaker 4: whole history of the cattle and ranches and the sort 439 00:23:57,680 --> 00:24:03,840 Speaker 4: of cowboy system that emerged in Texas in the sixteenth 440 00:24:03,880 --> 00:24:08,640 Speaker 4: and seventeenth century when cattle spread north through Mexico when 441 00:24:08,640 --> 00:24:12,000 Speaker 4: it was Spain into this land that then became known 442 00:24:12,200 --> 00:24:15,959 Speaker 4: as as Texas, and the first cattle raising first appeared 443 00:24:16,000 --> 00:24:19,760 Speaker 4: in the Rio Grande valley. By sixteen eighty they were 444 00:24:20,200 --> 00:24:23,840 Speaker 4: several thousand cattle recorded in the El Paso region for 445 00:24:23,960 --> 00:24:28,720 Speaker 4: the north. The first cowhans and bacqueros in these lands 446 00:24:29,800 --> 00:24:31,280 Speaker 4: started working with me. 447 00:24:34,359 --> 00:24:36,760 Speaker 2: So let's talk about some pitmasters. 448 00:24:36,960 --> 00:24:38,720 Speaker 3: Yeah, let's talk about some Ladies. 449 00:24:39,160 --> 00:24:42,359 Speaker 4: The first bottomacoa recipe in a cookbook is Vicente to 450 00:24:42,600 --> 00:24:43,119 Speaker 4: de Ruvio. 451 00:24:43,520 --> 00:24:46,280 Speaker 3: There are some really cool pitmasters. 452 00:24:46,320 --> 00:24:50,440 Speaker 4: There's this this girl named Chuck Charni Cart. 453 00:24:50,480 --> 00:24:51,240 Speaker 3: Her name is Chuck. 454 00:24:51,440 --> 00:24:55,200 Speaker 4: Her name is Her name is Chuck. What She co 455 00:24:55,359 --> 00:25:00,080 Speaker 4: owns Barbs Barbecue in Lockhart, Texas. Lockhart, Texas is the 456 00:25:00,119 --> 00:25:03,480 Speaker 4: place to eat barbecue in Texas. She's a Chinwana. She's 457 00:25:03,520 --> 00:25:06,520 Speaker 4: only twenty six years old. She used to work at 458 00:25:06,600 --> 00:25:09,639 Speaker 4: the Goldies Barbecue in Fort Worth, which is one of 459 00:25:09,680 --> 00:25:13,600 Speaker 4: the most famous barbecue places in Texas. She was nominated 460 00:25:13,600 --> 00:25:15,960 Speaker 4: for James Beard Award in twenty twenty four. 461 00:25:16,720 --> 00:25:19,040 Speaker 2: And is she Mexican? And she's Mexic. 462 00:25:19,200 --> 00:25:20,600 Speaker 3: She's for Brownsville. 463 00:25:20,720 --> 00:25:25,640 Speaker 4: No, but she adds these Mexican flavors showcasing her heritage. 464 00:25:26,280 --> 00:25:27,440 Speaker 3: So she makes. 465 00:25:27,160 --> 00:25:31,640 Speaker 4: These rugs with chile wahigo and tile vebo, which are 466 00:25:31,680 --> 00:25:32,679 Speaker 4: ground in house. 467 00:25:33,160 --> 00:25:36,880 Speaker 3: She smokes the meat also, and she she says that. 468 00:25:36,880 --> 00:25:39,359 Speaker 4: She makes a lot of the foods inspired by what 469 00:25:39,560 --> 00:25:40,840 Speaker 4: she grew up eating at home. 470 00:25:41,119 --> 00:25:44,159 Speaker 3: She has the spaghetti verde with chile poblano. It's just 471 00:25:44,280 --> 00:25:45,680 Speaker 3: served as a side. 472 00:25:46,080 --> 00:25:48,480 Speaker 1: But well know she's a real Texan if she serves 473 00:25:48,480 --> 00:25:50,080 Speaker 1: Big Red. Does she serve big Red? 474 00:25:50,320 --> 00:25:51,679 Speaker 3: She serves big Red. 475 00:25:51,880 --> 00:25:55,520 Speaker 4: I thought of you with that, ye big Red, this 476 00:25:55,680 --> 00:25:56,440 Speaker 4: place is made. 477 00:25:56,600 --> 00:25:57,640 Speaker 2: Let me tell you something back. 478 00:25:57,840 --> 00:26:02,320 Speaker 1: You cannot do Texas Barbie, you without big Red. 479 00:26:03,000 --> 00:26:04,320 Speaker 2: I learn that at eight in. 480 00:26:04,240 --> 00:26:07,119 Speaker 1: The morning with my bottomacle a taco and my husband 481 00:26:07,119 --> 00:26:09,639 Speaker 1: looks at me like I'm crazy, and I was like, 482 00:26:09,720 --> 00:26:10,280 Speaker 1: I'm sorry. 483 00:26:10,400 --> 00:26:11,760 Speaker 2: This has to go together. 484 00:26:11,880 --> 00:26:18,600 Speaker 4: They go like wine beerry, but soda parry, she deserves it. 485 00:26:18,560 --> 00:26:19,360 Speaker 3: I love it. 486 00:26:19,560 --> 00:26:21,080 Speaker 2: Or barbacoa is different. 487 00:26:21,320 --> 00:26:24,840 Speaker 4: Yeah, well there's the pitmastard and then the barbaco Lletas. 488 00:26:25,000 --> 00:26:28,720 Speaker 4: There are these two sisters named Daniela and Rosa del 489 00:26:28,880 --> 00:26:33,440 Speaker 4: Mernandez to own and operate a food truck in Austin 490 00:26:33,840 --> 00:26:37,159 Speaker 4: called La Santa Barbaca and the food is a no 491 00:26:37,320 --> 00:26:38,960 Speaker 4: mass to their parents. 492 00:26:39,000 --> 00:26:40,760 Speaker 3: They're from Greta in Mexico. 493 00:26:41,119 --> 00:26:45,640 Speaker 4: Their father always made beef barbacoa, which they called barbacha, 494 00:26:45,760 --> 00:26:48,679 Speaker 4: and in some parts of Mexico barbaco is called barbacha. 495 00:26:49,119 --> 00:26:51,919 Speaker 4: Every Sunday he sold it at the local church for 496 00:26:52,000 --> 00:26:53,640 Speaker 4: people to buy after masks. 497 00:26:53,840 --> 00:26:56,480 Speaker 3: So this tradition inspired the name of the food. 498 00:26:56,480 --> 00:26:59,840 Speaker 4: La Santa Barbaca because he sold it at church, but 499 00:27:00,320 --> 00:27:04,439 Speaker 4: they're making barbacoa selling it on Sundays. They're simmering the 500 00:27:04,480 --> 00:27:07,240 Speaker 4: maggae stocks overnight and shredding the meat, and they make 501 00:27:07,320 --> 00:27:11,160 Speaker 4: trendy ditches like guess they make Tila Quilez. 502 00:27:12,800 --> 00:27:13,080 Speaker 2: Calls. 503 00:27:13,400 --> 00:27:15,200 Speaker 3: So they're really introducing it. 504 00:27:15,280 --> 00:27:20,080 Speaker 4: To Austin, which is the land of the Texas barbecue. 505 00:27:20,240 --> 00:27:23,159 Speaker 4: So I think it's super cool these three women, super 506 00:27:23,240 --> 00:27:25,320 Speaker 4: young women are kind of. 507 00:27:25,240 --> 00:27:27,480 Speaker 2: Making their mark, making their mark. 508 00:27:27,720 --> 00:27:29,760 Speaker 3: I love it. I love it, and I want to 509 00:27:29,800 --> 00:27:31,040 Speaker 3: eat all of their food. 510 00:27:33,800 --> 00:27:37,720 Speaker 1: I want to thank everybody for listening to this episode 511 00:27:37,800 --> 00:27:40,800 Speaker 1: because it's probably my favorite, as. 512 00:27:40,640 --> 00:27:42,359 Speaker 3: They all are, I think. 513 00:27:42,400 --> 00:27:44,360 Speaker 5: But what I would love for our listeners to do 514 00:27:44,480 --> 00:27:50,480 Speaker 5: is to share their favorite barbecue place, or favorite barbecue 515 00:27:50,520 --> 00:27:54,159 Speaker 5: memory or style, or your favorite spot around the country, because. 516 00:27:54,119 --> 00:27:56,240 Speaker 2: That that I would like to know. 517 00:27:56,320 --> 00:27:58,560 Speaker 1: And I think, Mike, then I could do a barbecue 518 00:27:58,600 --> 00:28:03,240 Speaker 1: tour we one day all these places recommended by our listeners. 519 00:28:03,240 --> 00:28:05,879 Speaker 3: Oh my gosh, I would love that. So yes, please 520 00:28:05,920 --> 00:28:07,760 Speaker 3: please please share your. 521 00:28:07,760 --> 00:28:13,560 Speaker 4: Favorite spots or your favorite memories about about barbecue memories. 522 00:28:14,119 --> 00:28:17,280 Speaker 1: Hungary for History is a hyphenit media production in partnership 523 00:28:17,280 --> 00:28:19,720 Speaker 1: with Iheart's Michael Tura podcast Network. 524 00:28:19,840 --> 00:28:22,680 Speaker 4: For more of your favorite shows, visit the iHeartRadio app, 525 00:28:22,800 --> 00:28:28,280 Speaker 4: Apple Podcasts, or wherever you get your podcasts.