1 00:00:02,920 --> 00:00:06,640 Speaker 1: My name is Eva Longoria and I am my demez Racon. 2 00:00:06,519 --> 00:00:11,240 Speaker 2: And welcome to Hungry for History, a podcast that explores 3 00:00:11,280 --> 00:00:12,760 Speaker 2: our past and present through food. 4 00:00:13,000 --> 00:00:15,159 Speaker 1: On every episode, we'll talk about the history of some 5 00:00:15,240 --> 00:00:18,799 Speaker 1: of our favorite dishes, ingredients, and beverages from our culture. 6 00:00:18,880 --> 00:00:27,280 Speaker 3: So make yourself at home. Even the first day of 7 00:00:27,400 --> 00:00:28,680 Speaker 3: spring is the year. 8 00:00:29,120 --> 00:00:31,760 Speaker 2: And what a better drink to talk about than in 9 00:00:31,880 --> 00:00:33,040 Speaker 2: Awa Frisca? 10 00:00:33,159 --> 00:00:35,200 Speaker 3: Did you grow up with alwa Prisca's my day? 11 00:00:35,600 --> 00:00:36,120 Speaker 2: I did? 12 00:00:36,360 --> 00:00:36,760 Speaker 4: I did? 13 00:00:36,800 --> 00:00:40,240 Speaker 1: My mom always used to make amica always. I still 14 00:00:40,240 --> 00:00:44,479 Speaker 1: make it at home all the time, and lemonade limona. 15 00:00:45,040 --> 00:00:47,760 Speaker 1: But yeah, we always either grew up drinking Awa. 16 00:00:47,520 --> 00:00:48,519 Speaker 3: Frisca or Cox. 17 00:00:48,960 --> 00:00:49,440 Speaker 4: What do I do? 18 00:00:49,800 --> 00:00:52,760 Speaker 3: I did not, really, I did not grow up with 19 00:00:52,800 --> 00:00:53,840 Speaker 3: Ala frisca. No. 20 00:00:54,040 --> 00:00:57,400 Speaker 2: In Texas well, I don't know why, but since I 21 00:00:57,480 --> 00:01:00,120 Speaker 2: married Bepet, it's always in the house when we in 22 00:01:00,200 --> 00:01:03,360 Speaker 2: Mexico and Mexico City, it's as we always have a 23 00:01:03,720 --> 00:01:12,320 Speaker 2: jamaica orino, you know, the cucumber, Yes, cucumber lemonade, sometimes 24 00:01:12,640 --> 00:01:16,120 Speaker 2: were mint, but we always have h hamaika. Didn't we 25 00:01:16,160 --> 00:01:18,720 Speaker 2: talk about why it's called hamaika, which is it's actually 26 00:01:18,760 --> 00:01:20,760 Speaker 2: hibiscus it's hibiscus. 27 00:01:20,880 --> 00:01:23,040 Speaker 3: Yes, it's old brewed hibiliscus. 28 00:01:24,840 --> 00:01:28,240 Speaker 4: It's basically like a tea, right, But yeah, that's my favorite. 29 00:01:28,480 --> 00:01:29,640 Speaker 4: And also a melon. 30 00:01:31,319 --> 00:01:33,560 Speaker 2: Yeah, I'm not a fan of aad melon. That one 31 00:01:33,600 --> 00:01:35,160 Speaker 2: was my least favorite one. 32 00:01:36,040 --> 00:01:39,000 Speaker 3: But I like chata. Is that technically an Awa Frisco 33 00:01:39,480 --> 00:01:40,560 Speaker 3: It is it is. 34 00:01:41,280 --> 00:01:44,320 Speaker 1: We're gonna we have a whole section on Chatta has 35 00:01:44,360 --> 00:01:45,920 Speaker 1: a super interesting history. 36 00:01:46,280 --> 00:01:49,600 Speaker 2: Yeah, because creamy and it doesn't feel like the other 37 00:01:49,800 --> 00:01:51,639 Speaker 2: fruity fruit based ones. 38 00:01:52,720 --> 00:01:54,600 Speaker 3: I've had a tamarindo in Jalisco. 39 00:01:54,720 --> 00:01:57,560 Speaker 2: I was in Halisko and I had a tamarindosca which 40 00:01:57,560 --> 00:01:58,040 Speaker 2: I was like. 41 00:01:57,960 --> 00:01:59,920 Speaker 3: Oh I got it was so good, But that was 42 00:02:00,040 --> 00:02:00,800 Speaker 3: I don't see a lot. 43 00:02:02,040 --> 00:02:04,200 Speaker 1: You don't really see that one a lot, but you 44 00:02:04,280 --> 00:02:06,920 Speaker 1: do see them, like on my street vendors. They have 45 00:02:07,040 --> 00:02:12,360 Speaker 1: the huge glass pictures and they usually have famadin though 46 00:02:12,400 --> 00:02:15,480 Speaker 1: they all have ramiica. They'll have melon, they'll have passion fruit, 47 00:02:15,560 --> 00:02:17,760 Speaker 1: like they'll just have the lemonade with the chian and 48 00:02:18,320 --> 00:02:18,840 Speaker 1: there's just. 49 00:02:19,840 --> 00:02:23,080 Speaker 3: You know what. I love frisk is for mixed drinks. 50 00:02:24,120 --> 00:02:26,160 Speaker 4: That's yes, they're. 51 00:02:26,960 --> 00:02:28,440 Speaker 3: Perfectly love it as a mixer. 52 00:02:28,919 --> 00:02:30,880 Speaker 2: I love it as a mixer so it obviously must 53 00:02:30,880 --> 00:02:33,760 Speaker 2: have indigenous roots, because this has to be as old 54 00:02:33,760 --> 00:02:36,280 Speaker 2: as time making our frescas. 55 00:02:36,919 --> 00:02:39,320 Speaker 4: It is the roots of it, for sure, you know. 56 00:02:39,400 --> 00:02:41,600 Speaker 1: And even when we go back like today we see 57 00:02:41,919 --> 00:02:44,720 Speaker 1: street vendors with the big glass stars, but going back, 58 00:02:44,800 --> 00:02:48,480 Speaker 1: like Aztec merchants and travelers, they gathered native fruits and 59 00:02:48,600 --> 00:02:52,320 Speaker 1: seeds and flowers and they mixed them with water, not sugar. 60 00:02:52,520 --> 00:02:57,080 Speaker 1: Like today they're slightly sweetened, but originally they weren't really sweet. 61 00:02:57,440 --> 00:03:00,639 Speaker 1: And according to legend the Aztecs, they would go up 62 00:03:00,840 --> 00:03:03,800 Speaker 1: to the volcanoes around Mexico City, Papuka the petal and 63 00:03:03,840 --> 00:03:07,720 Speaker 1: the eatsa siwattle, and they would grab ice to add 64 00:03:07,880 --> 00:03:10,280 Speaker 1: to these beverages to cool their beverages. And this is 65 00:03:10,320 --> 00:03:12,320 Speaker 1: the same ice that we talked about during our ice 66 00:03:12,360 --> 00:03:14,560 Speaker 1: cream episode in season one. 67 00:03:15,120 --> 00:03:18,440 Speaker 3: That is so interesting, I mean, I'll connect it. 68 00:03:18,800 --> 00:03:22,480 Speaker 2: So alvatresca literally means fresh water, fresh. 69 00:03:22,120 --> 00:03:25,000 Speaker 4: Frist waters, yeah, wan water frisca yeah. 70 00:03:25,040 --> 00:03:27,960 Speaker 2: And that's why I didn't know if orchata fell into this, 71 00:03:28,000 --> 00:03:32,440 Speaker 2: because it's usually like made by blending fruits and flowers 72 00:03:32,480 --> 00:03:35,440 Speaker 2: and seeds and grains and herbs with water and then 73 00:03:35,640 --> 00:03:38,200 Speaker 2: and then it's lightly sweetened. No, usually they're they're sweetened 74 00:03:38,280 --> 00:03:42,080 Speaker 2: with like honey or sugar. I find them super refreshing, 75 00:03:42,200 --> 00:03:46,400 Speaker 2: super hydrating. I love seeing the vendors everywhere on the 76 00:03:46,440 --> 00:03:47,680 Speaker 2: street from these. 77 00:03:47,640 --> 00:03:49,040 Speaker 3: Big glass jars. 78 00:03:49,080 --> 00:03:51,120 Speaker 2: And then now there's ballet I mean not now, and 79 00:03:51,440 --> 00:03:56,440 Speaker 2: there's also balletas of Risca, so you can make the pallettas. 80 00:03:55,840 --> 00:03:58,640 Speaker 3: In your in your house, you know, on the street. 81 00:04:00,480 --> 00:04:04,360 Speaker 2: And is now are Alla Frisco's in all of meso 82 00:04:04,400 --> 00:04:06,320 Speaker 2: America or is it just a Mexico thing. 83 00:04:07,040 --> 00:04:09,880 Speaker 1: I think it's mostly associated with Mexico, but we do 84 00:04:10,000 --> 00:04:13,520 Speaker 1: see versions across Latin America and what the Mala and 85 00:04:13,560 --> 00:04:16,719 Speaker 1: Salvador in the Caribbean, so we do see different versions 86 00:04:16,720 --> 00:04:19,599 Speaker 1: that They also have different types of ortatas in these 87 00:04:19,600 --> 00:04:23,320 Speaker 1: different parts of Latin America, but sometimes they have different names. 88 00:04:23,360 --> 00:04:26,279 Speaker 1: But the artetas that we're talking about, it's very much 89 00:04:26,400 --> 00:04:30,200 Speaker 1: like a like a Mexican thing. And they also have 90 00:04:30,360 --> 00:04:35,200 Speaker 1: ones with chia with fruits. 91 00:04:35,560 --> 00:04:38,599 Speaker 2: That chia must be super ancient because that that seed 92 00:04:38,760 --> 00:04:42,920 Speaker 2: is an ancient ancient seed and it was super nutritional 93 00:04:42,960 --> 00:04:46,320 Speaker 2: and energizing. Right, Chia is like cheers. Chia was a 94 00:04:46,800 --> 00:04:51,560 Speaker 2: was a pretty big deal in these Aztec and Mayan cultures. 95 00:04:51,520 --> 00:04:53,440 Speaker 4: Totally, and we even talked about it when we did 96 00:04:53,440 --> 00:04:54,680 Speaker 4: our cereal episode. 97 00:04:54,760 --> 00:04:54,960 Speaker 3: Right. 98 00:04:54,960 --> 00:04:57,400 Speaker 1: But yeah, then the word in Maya, the word chia 99 00:04:57,440 --> 00:05:00,400 Speaker 1: means strength. But chia was eaten, you know, as if food. 100 00:05:00,640 --> 00:05:03,600 Speaker 1: But they would also add it to beverages to sustain 101 00:05:03,720 --> 00:05:08,240 Speaker 1: warriors and laborers and even the taraumatas which are the 102 00:05:08,320 --> 00:05:11,680 Speaker 1: people born to run. They created this energy drink with 103 00:05:11,920 --> 00:05:16,680 Speaker 1: chia seeds and corn. So this is like the precursor 104 00:05:16,800 --> 00:05:18,200 Speaker 1: of the aia. 105 00:05:19,400 --> 00:05:23,200 Speaker 3: Wow, it's a precursor to red bull curds. 106 00:05:23,200 --> 00:05:24,520 Speaker 4: Aren't redible or that? 107 00:05:24,839 --> 00:05:30,839 Speaker 3: Yes, they read the O G energy drink. Well, I drink. 108 00:05:30,880 --> 00:05:33,720 Speaker 2: I actually drink pep and I drink like a tablespoon 109 00:05:33,760 --> 00:05:35,719 Speaker 2: of chia. We put it over an I it soaks 110 00:05:36,279 --> 00:05:39,240 Speaker 2: and then we drink it. Because then once you soak it, 111 00:05:39,240 --> 00:05:43,320 Speaker 2: it has that like gel like coating. That is the 112 00:05:43,320 --> 00:05:46,360 Speaker 2: part that's nutrient rich, and it has fiber and protein 113 00:05:46,520 --> 00:05:49,920 Speaker 2: and omega three fatty acids and minerals GEUS categorized is 114 00:05:49,920 --> 00:05:50,719 Speaker 2: a super food. 115 00:05:51,279 --> 00:05:53,520 Speaker 4: So there's the achia aua. 116 00:05:53,600 --> 00:05:56,680 Speaker 2: The chia preceded ala friscas, and there was another one, no. 117 00:05:57,760 --> 00:06:01,240 Speaker 1: There's there are many, but but there's also I think 118 00:06:01,240 --> 00:06:03,839 Speaker 1: that the ones that we still see today is Zawadachia. 119 00:06:04,320 --> 00:06:07,520 Speaker 1: And then there's the the hat that's something that we 120 00:06:07,640 --> 00:06:10,840 Speaker 1: see a lot in the central valleys of Wajaka, and 121 00:06:10,880 --> 00:06:15,560 Speaker 1: it's made with cacao nique stimilized corn mamae seeds and 122 00:06:15,640 --> 00:06:19,400 Speaker 1: this flower called right now it has you know today 123 00:06:19,440 --> 00:06:22,640 Speaker 1: it has sugar. All of this is dissolved in water 124 00:06:22,720 --> 00:06:26,640 Speaker 1: and it's actually beaten with bare hands and it creates 125 00:06:26,680 --> 00:06:30,920 Speaker 1: this foam and it's very nutritious and it's consumed out 126 00:06:30,960 --> 00:06:36,160 Speaker 1: of these colorful red gourds. So it's it's very cold 127 00:06:36,320 --> 00:06:40,039 Speaker 1: and it's very nutritious and it's very you know, refreshing. 128 00:06:40,760 --> 00:06:43,480 Speaker 1: And that's the thing about these, you know, our waface 129 00:06:43,560 --> 00:06:46,240 Speaker 1: as fresh waters, it's that they're super hydrating and they're 130 00:06:46,279 --> 00:06:49,839 Speaker 1: super refreshing. Today we see them in jars on the street, 131 00:06:50,240 --> 00:06:53,159 Speaker 1: and pre conquest they used to sell them at markets, 132 00:06:53,200 --> 00:06:56,680 Speaker 1: and even chroniclers post conquests, like one of them, Bernaldia 133 00:06:56,720 --> 00:07:01,360 Speaker 1: del Castrillo. He described all of the drink offerings in 134 00:07:01,560 --> 00:07:04,159 Speaker 1: the markets and you know, specifically the famous market of 135 00:07:04,279 --> 00:07:08,040 Speaker 1: flate Lorco in what is now Central, you know, Mexico City, 136 00:07:08,680 --> 00:07:11,760 Speaker 1: So there was this I mean today they're so colorful, 137 00:07:11,800 --> 00:07:14,120 Speaker 1: there's so many different types. But this is something that 138 00:07:14,160 --> 00:07:17,360 Speaker 1: we see, you know, we've been we've seen in Mexico 139 00:07:17,440 --> 00:07:21,280 Speaker 1: for hundreds of years, except without the sugar. That's probably 140 00:07:21,320 --> 00:07:24,840 Speaker 1: the main difference. So the glass stars. We actually don't 141 00:07:24,840 --> 00:07:29,200 Speaker 1: start really seeing these glass jars until the nineteenth century. 142 00:07:29,320 --> 00:07:31,640 Speaker 2: So it was obviously because street vendors needed to like 143 00:07:31,760 --> 00:07:34,920 Speaker 2: push them and lable and like transport them. 144 00:07:34,800 --> 00:07:37,120 Speaker 4: Right exactly transport them. 145 00:07:37,160 --> 00:07:39,800 Speaker 1: And then we start seeing ice that becomes more readily 146 00:07:39,840 --> 00:07:43,000 Speaker 1: available in the late nineteenth century, and by the nineteen 147 00:07:43,080 --> 00:07:47,560 Speaker 1: forties there's this Mexico as like tons of urban migration 148 00:07:47,760 --> 00:07:51,880 Speaker 1: and industrialization and people had more access to commercial ice, 149 00:07:51,960 --> 00:07:55,560 Speaker 1: and sugar was cheaper, and so they were able to 150 00:07:55,600 --> 00:07:59,840 Speaker 1: produce asawa frisca on a large scale and sell them everywhere. 151 00:07:59,880 --> 00:08:03,840 Speaker 1: So these glassters on the street, they really become part 152 00:08:03,880 --> 00:08:04,360 Speaker 1: of this. 153 00:08:04,880 --> 00:08:06,360 Speaker 3: Sort of street line. 154 00:08:06,800 --> 00:08:08,600 Speaker 4: Yeah, yeah, everyday life. 155 00:08:09,400 --> 00:08:10,320 Speaker 3: I would have I. 156 00:08:10,320 --> 00:08:13,640 Speaker 2: Would have to think we're not the only culture to 157 00:08:13,760 --> 00:08:16,880 Speaker 2: have had a type of awa friscos, Like there must 158 00:08:16,920 --> 00:08:20,119 Speaker 2: be parallel global communities that were doing it as well, 159 00:08:20,200 --> 00:08:24,760 Speaker 2: especially since we call hibiscus uh water, you know, all 160 00:08:24,920 --> 00:08:29,200 Speaker 2: the Jamaica water from Jamaica, and so what were other 161 00:08:29,360 --> 00:08:34,040 Speaker 2: global civilizations that you know had hydrating drinks like these? 162 00:08:34,880 --> 00:08:37,720 Speaker 1: Yeah, well there are many, But there's the Hamai goads 163 00:08:37,800 --> 00:08:40,720 Speaker 1: the dried hibiscus flowers, and those flowers are native to 164 00:08:40,840 --> 00:08:44,880 Speaker 1: Africa and it's really tarred. It's sort of it's a 165 00:08:44,920 --> 00:08:48,520 Speaker 1: really kind of red, bright red or deep red color 166 00:08:48,600 --> 00:08:51,360 Speaker 1: that has tons of vitamin C and a nioxidant. And 167 00:08:51,400 --> 00:08:55,760 Speaker 1: that plant arrived in Mexico via the Manila Galleons, and 168 00:08:55,880 --> 00:08:59,360 Speaker 1: so first it arrived in the Caribbean with the Transit 169 00:08:59,360 --> 00:09:02,640 Speaker 1: Planets slave trade, and it kind of serves as this 170 00:09:02,760 --> 00:09:07,120 Speaker 1: connector to the to America's layered history of sort of 171 00:09:07,120 --> 00:09:11,600 Speaker 1: indigenous Africa, Asian and Spanish influences. So we see that 172 00:09:11,679 --> 00:09:16,319 Speaker 1: in Africa and in Senegal and across West Africa they 173 00:09:16,360 --> 00:09:20,280 Speaker 1: have something called bisup b i s s ap that's 174 00:09:20,480 --> 00:09:24,079 Speaker 1: the hibiscus flower the Jamaica that's steeped like a tea, 175 00:09:24,320 --> 00:09:29,120 Speaker 1: strained and chilled, but they add mint ginger or orange 176 00:09:29,160 --> 00:09:31,120 Speaker 1: blossom and it's amazing. 177 00:09:31,160 --> 00:09:34,240 Speaker 4: I've had this before here in La it's so good. 178 00:09:34,679 --> 00:09:38,640 Speaker 1: In Egypt, they have something called carkaday, which is also hibiscus. 179 00:09:38,920 --> 00:09:42,000 Speaker 3: It's hibiscus. It's just called carkaday, thank you. 180 00:09:42,880 --> 00:09:45,680 Speaker 4: Yeah, but it's the same. It's basically it's basically. 181 00:09:46,240 --> 00:09:49,120 Speaker 2: I know that tamarito's native to Africa too, so like 182 00:09:49,360 --> 00:09:52,520 Speaker 2: tamaringo for me is so associated with Mexico me too. 183 00:09:53,200 --> 00:09:56,199 Speaker 2: But it came from Africa because it was it was 184 00:09:56,200 --> 00:09:59,719 Speaker 2: a tropical region like Mexico and the Caribbean and Central America. 185 00:10:00,120 --> 00:10:01,920 Speaker 2: And I don't know if you've seen I don't know 186 00:10:01,960 --> 00:10:04,360 Speaker 2: people if our listeners have seen at tambarino. But it's 187 00:10:04,360 --> 00:10:09,280 Speaker 2: like a long pod and it's it's like this tangy 188 00:10:09,520 --> 00:10:12,080 Speaker 2: sweet pulp, and you know it's used for food and 189 00:10:12,120 --> 00:10:15,679 Speaker 2: beverages and well it was used for food, beverages and 190 00:10:15,720 --> 00:10:20,000 Speaker 2: medicine in Africa for centuries and uh. And the word 191 00:10:20,040 --> 00:10:25,320 Speaker 2: tamarin is Arabic for tamar Hindi meaning Indian date. So 192 00:10:25,520 --> 00:10:28,000 Speaker 2: like a like a date, like a date, like a 193 00:10:28,720 --> 00:10:32,080 Speaker 2: like like a date that's like biz like. 194 00:10:32,240 --> 00:10:34,880 Speaker 4: A palm date. Yeah, like yeah. 195 00:10:34,760 --> 00:10:38,240 Speaker 2: Like And it was traded obviously within the routes to 196 00:10:38,320 --> 00:10:41,080 Speaker 2: India and the Middle East and arrived in India three 197 00:10:41,120 --> 00:10:44,720 Speaker 2: thousand years ago and it became this staple and cooking 198 00:10:44,800 --> 00:10:49,520 Speaker 2: and uh au Vedic medicine. But it's so funny because 199 00:10:49,559 --> 00:10:53,599 Speaker 2: it's in these cultures. It was celebrated not only for 200 00:10:53,640 --> 00:10:57,040 Speaker 2: its taste, but like its medicinal properties. It helped digestion, 201 00:10:58,280 --> 00:11:02,040 Speaker 2: it was it cooled the body and hot climates. But 202 00:11:02,120 --> 00:11:06,120 Speaker 2: for me, I associate it with like a margarita, candy 203 00:11:07,320 --> 00:11:13,200 Speaker 2: ballettas balletsrechy loud, like it's good to know it like 204 00:11:13,320 --> 00:11:18,040 Speaker 2: derived from medicinal properties, and then it's deeply embedded now 205 00:11:18,040 --> 00:11:19,280 Speaker 2: in Mexican food culture. 206 00:11:19,600 --> 00:11:23,680 Speaker 1: And so next time you're drinking your your t marino mariara, 207 00:11:23,880 --> 00:11:27,319 Speaker 1: you could say, no, I'm I'm eating my digestion. 208 00:11:27,760 --> 00:11:32,880 Speaker 2: Basically a vitamin C Okay based and gla is like 209 00:11:33,080 --> 00:11:35,720 Speaker 2: you know from the agave that has medicinal properties. 210 00:11:35,800 --> 00:11:39,000 Speaker 3: It's just a great drink all around. It's a whole, 211 00:11:39,040 --> 00:11:42,319 Speaker 3: but it's a whole. It's like it's a super food, 212 00:11:42,400 --> 00:11:46,360 Speaker 3: like but it's super food. It's a super food, but 213 00:11:46,480 --> 00:11:47,520 Speaker 3: it's interesting because you boil. 214 00:11:47,840 --> 00:11:51,400 Speaker 2: You boiled the pods and then you strain the pulp 215 00:11:51,559 --> 00:11:53,520 Speaker 2: and then you mix it with water and sugar. But yeah, 216 00:11:53,559 --> 00:11:56,200 Speaker 2: one of my favorite candies is with that marine. I 217 00:11:56,240 --> 00:11:57,319 Speaker 2: love it so much. 218 00:11:57,440 --> 00:12:00,120 Speaker 1: I love it so much too. It's lived off of 219 00:12:00,120 --> 00:12:02,920 Speaker 1: that stuff when I was a kid. It's just so delicious, 220 00:12:02,960 --> 00:12:05,080 Speaker 1: a tart and sweet and oh. 221 00:12:04,960 --> 00:12:07,400 Speaker 4: It's so so, so, so good, so good. 222 00:12:07,480 --> 00:12:08,400 Speaker 3: Yeah, it's so good. 223 00:12:08,440 --> 00:12:11,720 Speaker 1: And then there's a bugambilia. I had this for the 224 00:12:11,760 --> 00:12:18,280 Speaker 1: first time in you're like the flower, the flowers the 225 00:12:18,320 --> 00:12:22,680 Speaker 1: flower has. So that particular flower is native to South America, 226 00:12:22,760 --> 00:12:26,360 Speaker 1: to Peru and Brazil, so sort of to the Andes. 227 00:12:26,800 --> 00:12:31,480 Speaker 1: And it's actually named after the French explorer who encountered 228 00:12:31,480 --> 00:12:34,960 Speaker 1: the plant in Brazil. His name was Louis Antoine de 229 00:12:35,040 --> 00:12:40,400 Speaker 1: Bougamville and so, and it's known for its for its 230 00:12:40,440 --> 00:12:44,480 Speaker 1: beautiful you know flowers that are actually those beautiful flowers 231 00:12:44,480 --> 00:12:47,920 Speaker 1: are actually leaves. So this plant became super popular in 232 00:12:47,960 --> 00:12:50,160 Speaker 1: Europe in the eighteen and the nineteenth century as an 233 00:12:50,280 --> 00:12:53,800 Speaker 1: ornamental plant, and it was brought to Mexico later during 234 00:12:53,840 --> 00:12:59,240 Speaker 1: colonial botanical exchanges, and it really thrived and just you know, 235 00:12:59,360 --> 00:13:04,400 Speaker 1: grown for beauty. Unlike hibiscus or dummanine that we're talking about. 236 00:13:04,600 --> 00:13:07,679 Speaker 1: It was more just for for beauty because it's like 237 00:13:07,920 --> 00:13:11,720 Speaker 1: the colors like fuchsia or pink or just they're. 238 00:13:11,640 --> 00:13:14,000 Speaker 4: So vibrant, oh so beautiful. 239 00:13:14,400 --> 00:13:17,160 Speaker 1: But recently it's become kind of trendy to make our 240 00:13:17,160 --> 00:13:18,079 Speaker 1: other wgambilia. 241 00:13:18,240 --> 00:13:19,760 Speaker 4: So you steep these. 242 00:13:19,559 --> 00:13:23,000 Speaker 1: The flowers are called bracs and you see it but 243 00:13:23,160 --> 00:13:28,120 Speaker 1: like tea, and it's kind of floral and aromatic, and it's. 244 00:13:27,920 --> 00:13:30,400 Speaker 4: Just so beautiful because it's it's it's. 245 00:13:30,600 --> 00:13:33,199 Speaker 1: I had one in Wahaka and it was like the 246 00:13:33,679 --> 00:13:36,679 Speaker 1: bougambilly color, which is that fusia, and it's just like 247 00:13:36,720 --> 00:13:41,960 Speaker 1: a really beautiful, like a plummy pink, not likemarindo that's 248 00:13:42,080 --> 00:13:43,439 Speaker 1: so deep. 249 00:13:44,840 --> 00:13:47,600 Speaker 4: It's just oh my god. It was so beautiful, and they. 250 00:13:47,480 --> 00:13:50,760 Speaker 1: Added a little bit of lime to it, so it 251 00:13:50,800 --> 00:13:51,720 Speaker 1: was like a bugambilia. 252 00:13:52,640 --> 00:13:57,880 Speaker 2: I will tell you the game changing old world ingredient, 253 00:13:58,520 --> 00:14:00,960 Speaker 2: and I think it changed all of Mexico. 254 00:14:01,640 --> 00:14:02,560 Speaker 3: Uh was sugar. 255 00:14:02,720 --> 00:14:06,560 Speaker 2: Remember chocolate was a bitter drink for the Aztecs, and 256 00:14:06,600 --> 00:14:10,439 Speaker 2: then when the Spaniards came and colonization game, sugar changed everything. 257 00:14:11,120 --> 00:14:13,960 Speaker 2: And and you know, speaking of tamarin, like my favorite 258 00:14:14,160 --> 00:14:18,520 Speaker 2: candy is is pul parindo it or the pelong but 259 00:14:18,679 --> 00:14:21,320 Speaker 2: like all that's sugar, babe, that's all sugars. 260 00:14:21,560 --> 00:14:25,720 Speaker 1: That's true, it's all. But sugar changed everything, not just 261 00:14:25,720 --> 00:14:28,400 Speaker 1: in Mesamerica. Sugar Deserve changed the world. 262 00:14:31,440 --> 00:14:34,040 Speaker 2: When we come back, we're diving into the history of 263 00:14:34,240 --> 00:14:35,200 Speaker 2: the Chaca. 264 00:14:35,360 --> 00:14:45,000 Speaker 3: You don't want to miss it. So sugar changed the game. 265 00:14:45,080 --> 00:14:47,920 Speaker 2: I mean chocolate, with the tamarine, with the Awa friscas. 266 00:14:48,000 --> 00:14:52,680 Speaker 2: Like now everything after you know, colonization, everything has sugar. 267 00:14:53,560 --> 00:14:55,960 Speaker 2: It's interesting because we're talking about a friscas and I 268 00:14:56,040 --> 00:14:59,480 Speaker 2: never considered and Awa frisca, but it's always. 269 00:14:59,160 --> 00:15:00,720 Speaker 3: There on the cart at the stream vendor. 270 00:15:00,760 --> 00:15:03,480 Speaker 2: It's like all these pretty colors and then this white, 271 00:15:03,520 --> 00:15:04,760 Speaker 2: creamy thing. 272 00:15:05,120 --> 00:15:09,200 Speaker 3: How would you describe people who don't know what it is? 273 00:15:09,480 --> 00:15:12,520 Speaker 1: I would describe it as it's like a rice pudding, 274 00:15:12,680 --> 00:15:15,240 Speaker 1: Like it tastes like rice puddings, right, it has that 275 00:15:15,400 --> 00:15:21,240 Speaker 1: because it's rice spaceded cinnamon sugar, so it really has 276 00:15:21,320 --> 00:15:21,880 Speaker 1: that flavor. 277 00:15:21,920 --> 00:15:22,840 Speaker 4: It's different. 278 00:15:22,840 --> 00:15:26,880 Speaker 1: It's creamy for me, like there's something very comforting about 279 00:15:26,920 --> 00:15:28,880 Speaker 1: it because I do love a good rice pudding. And 280 00:15:28,920 --> 00:15:35,560 Speaker 1: the Mexican or chat that is basically rice, sugar and cinnamon. 281 00:15:35,640 --> 00:15:37,120 Speaker 4: That's those are the main things. 282 00:15:37,160 --> 00:15:40,080 Speaker 1: Sometimes it features canalope seeds or a little bit of 283 00:15:40,080 --> 00:15:44,680 Speaker 1: prickly pear or coconut, and so these are all ingredients 284 00:15:44,680 --> 00:15:48,560 Speaker 1: that were brought over our post conquest in the sixteenth century. Rice, cinnamon, 285 00:15:48,640 --> 00:15:51,680 Speaker 1: or sugar, like none of that is native, and it 286 00:15:51,720 --> 00:15:55,000 Speaker 1: really took hold in Mexico, and then we started seeing 287 00:15:55,280 --> 00:15:58,720 Speaker 1: different variations across Latin America. Like they're Puerto Rico and 288 00:15:58,800 --> 00:16:02,760 Speaker 1: Venezuela have orchata but made with sesame seeds. In El 289 00:16:02,840 --> 00:16:05,640 Speaker 1: Salvador they make it with the ground seeds of something 290 00:16:05,680 --> 00:16:09,760 Speaker 1: called a moro, which is a green fruit, heart shelled 291 00:16:09,760 --> 00:16:13,800 Speaker 1: fruit that's part of the calabash family, and they spice 292 00:16:13,840 --> 00:16:17,800 Speaker 1: it with cinnamon, nutmeg and allspice. Ecuador has one called 293 00:16:18,320 --> 00:16:23,080 Speaker 1: loana that's bright pink, and so it's bright pink because 294 00:16:23,080 --> 00:16:26,320 Speaker 1: they infuse it with like eighteen or twenty different flowers. 295 00:16:26,400 --> 00:16:29,800 Speaker 4: It's like rose, drainium, lemon grass, like ammaran chap on. 296 00:16:29,880 --> 00:16:33,800 Speaker 2: Mexico's rice based in rice, and then the Puerto Rican 297 00:16:33,880 --> 00:16:37,560 Speaker 2: version is based in toasting the sesame seeds and so 298 00:16:37,760 --> 00:16:39,040 Speaker 2: it's nuttier. 299 00:16:39,240 --> 00:16:40,640 Speaker 3: It's like it's like nutty. 300 00:16:40,680 --> 00:16:44,760 Speaker 2: It still has sugar and melt, but it's definitely totally different. 301 00:16:44,760 --> 00:16:47,400 Speaker 3: They also had clothes and vanilla sometimes in Puerto Rico. 302 00:16:47,880 --> 00:16:51,760 Speaker 1: Huh, that sounds very like wintery. But cortata has a 303 00:16:51,920 --> 00:16:54,880 Speaker 1: super long history. And when I went to visit you 304 00:16:55,200 --> 00:16:57,920 Speaker 1: in Spain a few years I don't even remember when 305 00:16:57,960 --> 00:16:59,400 Speaker 1: that was, like two years ago, I wanted to visit 306 00:16:59,440 --> 00:17:03,600 Speaker 1: you in Spaine, I visited in orchatia in Barcelona. So 307 00:17:03,840 --> 00:17:08,120 Speaker 1: when I think of orchata, I think of rice and cinnamon. 308 00:17:08,760 --> 00:17:13,679 Speaker 1: But Barcelona, that orchata is made with something called. 309 00:17:13,480 --> 00:17:15,919 Speaker 4: Chufa, which is a tiger nut. 310 00:17:16,280 --> 00:17:20,119 Speaker 1: And that is really the sort of origin story of 311 00:17:20,160 --> 00:17:23,560 Speaker 1: the orchata is from this particular tuber. 312 00:17:24,359 --> 00:17:25,040 Speaker 4: So there's that. 313 00:17:25,240 --> 00:17:28,840 Speaker 1: And then also there are parts of northern Mexico that 314 00:17:28,920 --> 00:17:33,920 Speaker 1: make a type of orchata with barley orchata sevada sotata, 315 00:17:34,040 --> 00:17:41,560 Speaker 1: and those are not to the surprisingly long history of orchata, 316 00:17:42,160 --> 00:17:44,600 Speaker 1: the tiger nut and the and barley. 317 00:17:44,920 --> 00:17:47,360 Speaker 2: So but then I guess then if it's if it's 318 00:17:47,400 --> 00:17:52,240 Speaker 2: that all, it must have a windy long history. 319 00:17:53,760 --> 00:17:56,000 Speaker 3: I mean so many cultures. 320 00:17:55,440 --> 00:17:58,560 Speaker 1: So many cultures, I mean going back to ancient Egypt, 321 00:17:58,720 --> 00:18:02,760 Speaker 1: like that's how long. They are one of the oldest 322 00:18:02,800 --> 00:18:06,880 Speaker 1: known crops that were consumed by humans, and they've been 323 00:18:06,880 --> 00:18:09,680 Speaker 1: a source of nutrition since at least the fifth millennium 324 00:18:09,800 --> 00:18:14,400 Speaker 1: b C, so forever. They grew alongside the nile you know, barley, 325 00:18:14,640 --> 00:18:18,640 Speaker 1: and they were found in ancient Egyptians tombs. They've been 326 00:18:18,680 --> 00:18:21,679 Speaker 1: discovered in the stomachs of mummies. Like it's like this 327 00:18:21,960 --> 00:18:23,120 Speaker 1: old you know, you plan. 328 00:18:23,000 --> 00:18:24,760 Speaker 3: The root, you eat the root of it. 329 00:18:25,720 --> 00:18:28,240 Speaker 4: You eat the root. It's like it's like a tuber 330 00:18:28,400 --> 00:18:29,600 Speaker 4: kind of like the peanut. 331 00:18:29,680 --> 00:18:32,320 Speaker 1: So you eat the you eat the root, and you 332 00:18:32,359 --> 00:18:36,320 Speaker 1: can eat it raw or you could eat it roasted, dried, 333 00:18:36,480 --> 00:18:40,040 Speaker 1: you know, grounded to flour to bake cakes. But yeah, 334 00:18:40,080 --> 00:18:45,360 Speaker 1: and it has this kind of nutty coconuty, you know flavor. 335 00:18:45,520 --> 00:18:48,919 Speaker 1: Also padu fiber like all of these foods, right, fiber 336 00:18:49,119 --> 00:18:54,000 Speaker 1: i occidents minerals. So that is kind of a you know, 337 00:18:54,320 --> 00:18:57,240 Speaker 1: that's the base of the Spanish or tata. 338 00:18:57,960 --> 00:18:59,720 Speaker 3: Yeah, where does the word come from. 339 00:19:00,600 --> 00:19:03,159 Speaker 1: So the word is interesting because it comes from the 340 00:19:03,240 --> 00:19:08,760 Speaker 1: Latin ordium, which means barley, and or theata, which means 341 00:19:08,920 --> 00:19:14,359 Speaker 1: drink made with barley. So it was an ancient medical 342 00:19:14,560 --> 00:19:18,880 Speaker 1: elixir made from barley. So you have the original made 343 00:19:18,920 --> 00:19:21,760 Speaker 1: with the with the tufa nuts, with the tiger nuts 344 00:19:22,080 --> 00:19:24,879 Speaker 1: and then the name comes from barley. So both of 345 00:19:24,880 --> 00:19:28,320 Speaker 1: these ingredients are a big part of the evolution of 346 00:19:28,359 --> 00:19:31,840 Speaker 1: this long and winding history of the Orchata yep. 347 00:19:31,880 --> 00:19:35,679 Speaker 2: So barley was like one of the oldest cultivated crops 348 00:19:36,040 --> 00:19:39,959 Speaker 2: in East, in the Near East, and in Europe, and 349 00:19:40,000 --> 00:19:44,919 Speaker 2: it doctors thought it possessed so many healing properties, one 350 00:19:44,960 --> 00:19:47,680 Speaker 2: of them cooling properties. But this is interesting because you say, 351 00:19:47,680 --> 00:19:50,000 Speaker 2: how everything is so like back then, everything was so 352 00:19:50,080 --> 00:19:53,679 Speaker 2: healthy and clean. Obviously, it's not like what we're eating today. 353 00:19:54,200 --> 00:19:56,000 Speaker 2: I saypots, how do you say, hey? 354 00:19:56,000 --> 00:20:00,399 Speaker 3: His name in English Hypocrates, Ypocrates. It was like, how 355 00:20:00,440 --> 00:20:00,840 Speaker 3: do I say. 356 00:20:02,760 --> 00:20:06,360 Speaker 2: Hippocrates, who was the ancient Greek physician, said, you know, 357 00:20:06,640 --> 00:20:09,439 Speaker 2: let food be thy medicine, and medicine be thy food. 358 00:20:09,520 --> 00:20:14,159 Speaker 3: And so I feel like that's still so true today. 359 00:20:14,200 --> 00:20:20,120 Speaker 2: But we don't have these kind of virgin natural resources 360 00:20:20,200 --> 00:20:23,880 Speaker 2: as we did. You know in four hundred BC, right, 361 00:20:24,720 --> 00:20:26,800 Speaker 2: all we did was flavor with honey and fresh herbs. 362 00:20:26,800 --> 00:20:30,280 Speaker 2: Now we're flavoring with chemicals and synthetic chemicals. 363 00:20:30,440 --> 00:20:33,680 Speaker 1: It's insane, just a different life. And everything is now 364 00:20:33,720 --> 00:20:36,600 Speaker 1: is so fast and back then it was just different. 365 00:20:36,800 --> 00:20:39,399 Speaker 2: But they used so much like they used barley for 366 00:20:39,520 --> 00:20:45,920 Speaker 2: colligy babies. They prescribe barley water to lower fevers. There's 367 00:20:45,920 --> 00:20:49,600 Speaker 2: all these ancient, you know, text and recipes. In France, 368 00:20:49,600 --> 00:20:53,919 Speaker 2: there was an early recipe for barley water that it 369 00:20:53,960 --> 00:20:57,399 Speaker 2: would be sorry, what would it heal though? Did it 370 00:20:57,440 --> 00:20:58,080 Speaker 2: heal something? 371 00:20:58,600 --> 00:21:00,159 Speaker 3: No? 372 00:21:00,160 --> 00:21:00,919 Speaker 4: No, it just doesn't. 373 00:21:01,000 --> 00:21:05,080 Speaker 1: Yeah, it just it just these yeah, these recipes for 374 00:21:06,080 --> 00:21:10,080 Speaker 1: these id you know, medicinal ideas you know, spread during 375 00:21:10,320 --> 00:21:12,439 Speaker 1: you know, from the Roman times to the Middle Ages, 376 00:21:12,760 --> 00:21:17,480 Speaker 1: and the earliest recipe for barley water, this areata, appears 377 00:21:17,640 --> 00:21:21,040 Speaker 1: in thirteen ninety three in France and it just says 378 00:21:21,080 --> 00:21:23,600 Speaker 1: to take water and boil it before adding the barley, 379 00:21:23,640 --> 00:21:26,840 Speaker 1: licorice or figs, boiling again and straining it into a 380 00:21:26,920 --> 00:21:28,359 Speaker 1: goblets with a large. 381 00:21:28,080 --> 00:21:29,360 Speaker 4: Amount of rock sugar. 382 00:21:30,720 --> 00:21:33,200 Speaker 1: And then they also in England they would also make 383 00:21:33,240 --> 00:21:36,800 Speaker 1: it and add herbs and raisins, which sounds horrible. So 384 00:21:36,840 --> 00:21:39,639 Speaker 1: we see this idea of barley water that sort of 385 00:21:40,240 --> 00:21:44,320 Speaker 1: people are drinking medicinally and because it's refreshing. Over the 386 00:21:44,400 --> 00:21:48,280 Speaker 1: centuries and even between the seventeenth and nineteenth century in Paris, 387 00:21:48,720 --> 00:21:52,240 Speaker 1: they were as barley water sold by street vendors. Sort 388 00:21:52,280 --> 00:21:56,560 Speaker 1: of this nod of Ortata being a street sort of thing. 389 00:21:57,280 --> 00:21:59,560 Speaker 1: And this is an interesting you know, at a time 390 00:21:59,600 --> 00:22:04,120 Speaker 1: when water was difficult to get to and they provided 391 00:22:04,119 --> 00:22:08,120 Speaker 1: these affordable and hydrating alternatives to water. And there's some 392 00:22:08,200 --> 00:22:13,720 Speaker 1: really incredible prints of women. They're holding these like giant 393 00:22:14,240 --> 00:22:18,040 Speaker 1: jugs on their backs. They're like these tanks, and then 394 00:22:18,080 --> 00:22:22,359 Speaker 1: they have cups and they have ladles. So either customers 395 00:22:22,480 --> 00:22:25,080 Speaker 1: or would either come to them with a cup to 396 00:22:25,119 --> 00:22:26,639 Speaker 1: be filled or. 397 00:22:26,520 --> 00:22:27,720 Speaker 4: They would share a cup. 398 00:22:27,960 --> 00:22:30,400 Speaker 1: So she would just give them a cup of barley 399 00:22:30,400 --> 00:22:32,600 Speaker 1: water and they would drink it and then she would 400 00:22:32,640 --> 00:22:35,960 Speaker 1: just wipe it and you know, give it rinsed between customers. 401 00:22:36,119 --> 00:22:39,080 Speaker 4: Not the most hygienic, but whatever. It's a different time. 402 00:22:40,040 --> 00:22:42,840 Speaker 1: And so this this, you know, this is sort of 403 00:22:43,000 --> 00:22:45,760 Speaker 1: has existed for. 404 00:22:45,440 --> 00:22:48,399 Speaker 4: So long and they're so cool because they're like red 405 00:22:48,560 --> 00:22:50,160 Speaker 4: and blue. 406 00:22:49,600 --> 00:22:54,800 Speaker 1: Like you you could definitely notice the barley water vendors 407 00:22:54,800 --> 00:22:55,760 Speaker 1: on the street in Paris. 408 00:22:56,240 --> 00:22:59,639 Speaker 2: So then in Spain, so because this was happening in 409 00:22:59,760 --> 00:23:03,360 Speaker 2: in and in Paris, but in Spain the drink pivoted 410 00:23:03,600 --> 00:23:08,600 Speaker 2: from its like medicinal barley roots when the moors were rolling, 411 00:23:08,680 --> 00:23:11,080 Speaker 2: and the Moors were the ones that introduced the tufa 412 00:23:11,160 --> 00:23:15,640 Speaker 2: from from North Africa, which was that the tufa right 413 00:23:16,040 --> 00:23:19,560 Speaker 2: a refreshing beverage, like it wasn't so medicinal. 414 00:23:19,600 --> 00:23:20,639 Speaker 3: It was just like this. 415 00:23:20,640 --> 00:23:26,800 Speaker 1: Tastes great, yes, exactly, And we actually start seeing orchias 416 00:23:27,200 --> 00:23:28,400 Speaker 1: that sell orchatas. 417 00:23:29,400 --> 00:23:30,560 Speaker 4: They're very similar. 418 00:23:30,680 --> 00:23:34,760 Speaker 1: Their recipes are very similar to the fourteenth century formula. 419 00:23:35,359 --> 00:23:39,040 Speaker 1: But then when it made its way when the Spaniards 420 00:23:39,080 --> 00:23:44,760 Speaker 1: made their way to Mexico, they brought this idea of orchata, 421 00:23:45,119 --> 00:23:50,119 Speaker 1: but without the tiger nuts, without the tufa, so it 422 00:23:50,240 --> 00:23:52,879 Speaker 1: sort of shifted. And this is when we start seeing 423 00:23:52,880 --> 00:23:57,080 Speaker 1: they used rice that was brought from Asia, that was 424 00:23:57,119 --> 00:24:01,119 Speaker 1: also taken to Spain by the Moor, that was brought 425 00:24:01,160 --> 00:24:05,160 Speaker 1: to the Americas with cinnamon from the Middle East and 426 00:24:05,240 --> 00:24:09,639 Speaker 1: in India, and then they dashed it, yeah, and sugar 427 00:24:09,680 --> 00:24:12,560 Speaker 1: and all of that. So they didn't have their tiger knuts, 428 00:24:12,600 --> 00:24:15,400 Speaker 1: but they had the rice and they created the drink 429 00:24:15,480 --> 00:24:20,800 Speaker 1: that we're familiar with today as our chata. What gets 430 00:24:20,800 --> 00:24:23,080 Speaker 1: lost when awa Frisca's get bottled or branded. 431 00:24:23,200 --> 00:24:28,240 Speaker 4: We've got that for you. After the break. 432 00:24:33,800 --> 00:24:37,240 Speaker 2: I feel like alwa Fresco is so de moda right now, 433 00:24:37,280 --> 00:24:42,160 Speaker 2: like it's like all the rage, it's everybody likes Ala 434 00:24:42,160 --> 00:24:46,480 Speaker 2: Fresca's and now it's like, uh, you know, bottled and 435 00:24:46,840 --> 00:24:51,520 Speaker 2: it's in the wellness culture and it's branded. What do 436 00:24:51,560 --> 00:24:55,520 Speaker 2: you think gets lost when Ala Frisca gets gentrified? 437 00:24:56,560 --> 00:25:00,440 Speaker 4: Yeah, that's an interesting question, right, because I and. 438 00:25:00,400 --> 00:25:02,600 Speaker 3: I have cucumber water and they're like spaw water, and 439 00:25:02,640 --> 00:25:03,920 Speaker 3: I'm like, this isn't now wa Prisca. 440 00:25:05,560 --> 00:25:08,240 Speaker 1: Yeah, it's just sort of I think what gets lost 441 00:25:08,359 --> 00:25:11,320 Speaker 1: is that it's sort of the cultural history is really 442 00:25:11,359 --> 00:25:16,199 Speaker 1: erased and it's kind of overly simplified, right even like 443 00:25:16,280 --> 00:25:20,280 Speaker 1: place is like Starbucks and McDonald's have orchata lattes and 444 00:25:20,400 --> 00:25:23,160 Speaker 1: Trader Joe's has orchata ice cream. Like I just feel 445 00:25:23,160 --> 00:25:30,720 Speaker 1: like that that that history is really replaced and it's 446 00:25:31,040 --> 00:25:34,240 Speaker 1: labeled as something completely different. 447 00:25:34,600 --> 00:25:37,439 Speaker 2: I love when when our culture is celebrated, like the 448 00:25:37,480 --> 00:25:42,680 Speaker 2: fact that McDonald's finds value in, you know, catering to 449 00:25:43,760 --> 00:25:47,600 Speaker 2: a large part of their customer base by providing orchata. 450 00:25:48,040 --> 00:25:51,440 Speaker 1: I think that I think that what gets lost is 451 00:25:51,600 --> 00:25:54,800 Speaker 1: I think that there's something really wonderful in seeing or 452 00:25:54,920 --> 00:25:58,600 Speaker 1: chata in Starbucks and it's like yeay here I am, 453 00:25:58,760 --> 00:26:02,080 Speaker 1: but at the same time, I think that it's really 454 00:26:02,119 --> 00:26:07,119 Speaker 1: important for people to understand the culture behind it, you know, 455 00:26:07,560 --> 00:26:12,480 Speaker 1: And I think that that's what becomes maybe a little problematic, 456 00:26:12,560 --> 00:26:15,000 Speaker 1: you know, And I think that just I think that, 457 00:26:15,680 --> 00:26:18,960 Speaker 1: I mean, we're both history buffs, and I just think 458 00:26:19,000 --> 00:26:24,080 Speaker 1: that learning about history just opens up the world to people. 459 00:26:24,119 --> 00:26:27,360 Speaker 1: And I think that I think that that's but hey, 460 00:26:27,960 --> 00:26:30,159 Speaker 1: people love there or data. It's like I drink my 461 00:26:30,240 --> 00:26:33,560 Speaker 1: match a latte. Is that's the same thing, that's like 462 00:26:33,800 --> 00:26:34,840 Speaker 1: the up you. 463 00:26:34,840 --> 00:26:36,959 Speaker 2: Have an appreciation of where it comes from and the 464 00:26:37,000 --> 00:26:39,679 Speaker 2: history of that. I think it's the same reason I 465 00:26:39,720 --> 00:26:43,119 Speaker 2: do the searching. The searching for series is like, you know, 466 00:26:43,160 --> 00:26:46,359 Speaker 2: the same people going Taco Tuesday are the people saying 467 00:26:46,520 --> 00:26:47,240 Speaker 2: build that wall. 468 00:26:47,520 --> 00:26:51,840 Speaker 3: And right. I love that we're mainstream or Jata's at McDonald's. 469 00:26:51,880 --> 00:26:54,560 Speaker 2: That's beautiful, that's great, Like, that's awesome that we are 470 00:26:54,680 --> 00:26:59,240 Speaker 2: now like mainstream culture. At the same time, I think 471 00:26:59,520 --> 00:27:03,720 Speaker 2: we have to have this insane appreciation for that diversity 472 00:27:03,840 --> 00:27:09,840 Speaker 2: in our astronomy and applaud it and be fascinated by it, 473 00:27:09,920 --> 00:27:13,280 Speaker 2: because in astronomy we kind of include it. 474 00:27:13,400 --> 00:27:15,480 Speaker 3: We're like, yay, I want to taste that. I want 475 00:27:15,480 --> 00:27:17,640 Speaker 3: to eat that. I want to try that. 476 00:27:17,920 --> 00:27:21,400 Speaker 2: But in society, we're not as open to other cultures, 477 00:27:21,800 --> 00:27:27,040 Speaker 2: as neighbors, as community members, as you know, people who 478 00:27:27,040 --> 00:27:28,960 Speaker 2: are in your schools, and so I just think, like 479 00:27:29,400 --> 00:27:31,959 Speaker 2: I wish it was as accepting as it is in astronomy. 480 00:27:32,000 --> 00:27:34,800 Speaker 2: I wish people were accepting cultures as they are when 481 00:27:34,840 --> 00:27:38,200 Speaker 2: they eat food. There's no really borders. You're eating great 482 00:27:38,280 --> 00:27:40,919 Speaker 2: Chinese food, great Mexican food. Great, You're just like, I 483 00:27:40,920 --> 00:27:42,119 Speaker 2: want some hot sauce on this. 484 00:27:42,200 --> 00:27:45,480 Speaker 3: I want. And if we could be as open. 485 00:27:47,160 --> 00:27:50,680 Speaker 2: In life to our neighbors and community as we are 486 00:27:51,000 --> 00:27:52,720 Speaker 2: open to trying new food. 487 00:27:54,119 --> 00:27:55,760 Speaker 3: You know exactly. Yeah. 488 00:27:55,800 --> 00:27:57,479 Speaker 2: So I mean there's a lot of people, you know, 489 00:27:58,000 --> 00:28:01,919 Speaker 2: cashing in on our culture when it to bottling an 490 00:28:01,920 --> 00:28:06,960 Speaker 2: awa fresca, packaging the hot chocolate package, you know what 491 00:28:07,000 --> 00:28:07,280 Speaker 2: I mean. 492 00:28:07,960 --> 00:28:08,760 Speaker 3: It happens a lot. 493 00:28:08,800 --> 00:28:13,000 Speaker 2: But there are brands that are Hispanic owned, Mexican owned, 494 00:28:13,280 --> 00:28:16,080 Speaker 2: that are honoring the healing and the wisdom. 495 00:28:15,720 --> 00:28:16,520 Speaker 3: Of our ancestors. 496 00:28:16,560 --> 00:28:19,840 Speaker 2: One of them is Kuralita by Carlos Lopez. He has 497 00:28:19,880 --> 00:28:24,200 Speaker 2: an amazing product, A whole range of Awa fresca is 498 00:28:24,240 --> 00:28:28,280 Speaker 2: based on his grandma's recipes, and so he bottled it, 499 00:28:28,400 --> 00:28:32,320 Speaker 2: and it's you know, at North Gray Market, it's at 500 00:28:32,400 --> 00:28:36,480 Speaker 2: it's at Esquila Takaria, it's at you know, all these mercados. 501 00:28:36,520 --> 00:28:40,080 Speaker 2: But it's just a beautiful it's a beautiful packaging, it's 502 00:28:40,080 --> 00:28:41,160 Speaker 2: a beautiful story. 503 00:28:42,080 --> 00:28:44,920 Speaker 3: And I love that he's very much. He's a very 504 00:28:44,960 --> 00:28:46,320 Speaker 3: sincere mission. 505 00:28:46,640 --> 00:28:50,040 Speaker 2: You know, he's it's born a it's cord Alita's kind 506 00:28:50,040 --> 00:28:52,880 Speaker 2: of born out of this mission to give back to 507 00:28:52,880 --> 00:28:53,920 Speaker 2: the Latino community. 508 00:28:55,200 --> 00:28:58,320 Speaker 3: And so I think there are those brands. 509 00:28:58,040 --> 00:29:00,560 Speaker 2: That are doing it right and and Kalita is definitely 510 00:29:00,640 --> 00:29:01,320 Speaker 2: one of them. 511 00:29:01,960 --> 00:29:04,960 Speaker 1: And I love that he says on his website that 512 00:29:05,000 --> 00:29:09,040 Speaker 1: it's a response to the health disparities among Latino cultures. 513 00:29:09,480 --> 00:29:12,000 Speaker 1: So with that, he's just sort of giving a nod 514 00:29:12,600 --> 00:29:15,840 Speaker 1: to the history of the medicinal roots of a lot 515 00:29:15,840 --> 00:29:16,959 Speaker 1: of these awa frescas. 516 00:29:17,120 --> 00:29:18,800 Speaker 2: Yeah, so there's a lot of brands you can get 517 00:29:18,840 --> 00:29:22,440 Speaker 2: behind to honor you know, where it came from. 518 00:29:22,760 --> 00:29:23,760 Speaker 3: Thanks for listening. 519 00:29:23,800 --> 00:29:25,920 Speaker 2: Everyone in my mouth is actually watering now for an 520 00:29:25,920 --> 00:29:28,040 Speaker 2: hour's real too. 521 00:29:29,080 --> 00:29:31,600 Speaker 4: Thank you so much for listening. Bye, everyone. 522 00:29:34,200 --> 00:29:37,400 Speaker 2: Hungry for History is a Hyphene media production in partnership 523 00:29:37,400 --> 00:29:39,800 Speaker 2: with Iheart's Michaelura podcast Network. 524 00:29:39,960 --> 00:29:42,760 Speaker 1: For more of your favorite shows, visit the iHeartRadio app, 525 00:29:42,920 --> 00:29:49,120 Speaker 1: Apple Podcasts, or wherever you get your podcasts.