Hungry for History with Eva Longoria and Maite Gomez-Rejón

By: My Cultura and iHeartPodcasts
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  • Summary

  • Eva Longoria and Maite Gomez-Rejon are back to take an even bigger bite out of the most delicious food and its history. This season features more of what you love: family stories from Eva and Maite, fascinating facts on the yummiest ingredients from their culture, interviews with food enthusiasts, chefs, and historians plus on-location episodes that bring you closer to the hidden history of your favorite foods. Oh, and lots more taste testing, drink making, and recipes for you to try at home.

    Listen to Hungry for History every Thursday and learn more about the dishes and drinks you grew up enjoying while discovering the origins of new favs too.
    2024 iHeartMedia, Inc. © Any use of this intellectual property for text and data mining or computational analysis including as training material for artificial intelligence systems is strictly prohibited without express written consent from iHeartMedia
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Episodes
  • TASTE BUDS: The Tortilla Conundrum (Rewind)

    TASTE BUDS: The Tortilla Conundrum (Rewind)
    Dec 20 2024

    Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One.

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    Eva and Maite kick off the series with the tortilla, a staple in Mexican cuisine and the source of a centuries-long conundrum... corn or wheat? The women taste test Eva’s homemade flour tortillas and try some from Sonoratown, a casual destination for Northern Mexican-style tacos in Los Angeles. Maite visits Acapulco Mexicatessen in East LA to experience the nixtamalization process. Plus, Jorge Gaviria, founder of Masienda, shares his thoughts on the corn vs flour debate.

    Check out Jorge Gaviria’s new book! MASA – Techniques, Recipes and Reflections on a Timeless Staple

    Learn more about Sonoratown here.

    Find out all about Acapulco Mexicatessen here.

    Eva’s Flour Tortillas aka HEB - Mother's Flour Tortillas

    Ingredients:

    • Recipe makes 12 Servings
    • 2 cup(s) All Purpose Flour
    • 1 Tsp Baking Powder
    • 1 Tsp Iodized Salt
    • 1/2 cup(s) Crisco All Vegetable Shortening
    • 2/3 cup(s) water, warm

    Instructions:

    • Mix flour, baking powder, salt and shortening in bowl.
    • Add warm water, knead with one hand until dough is well mixed.
    • Form into medium size balls.
    • Roll out each ball into a thin circle.
    • Place on hot griddle, cook one side for about 1 minute, then turn and cook the other side completely until well done.

    See omnystudio.com/listener for privacy information.
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    27 mins
  • Fry Me To the Moon!

    Fry Me To the Moon!
    Dec 19 2024

    In the spirit of the holiday season, Eva and Maite dive into the origins of buñuelos! You’ll also discover where the Christmas tree tradition came from and delve into the history of funnel cakes, churros and the Hanukkah jelly donut.

    See omnystudio.com/listener for privacy information.
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    23 mins
  • All Roads Lead to Flan

    All Roads Lead to Flan
    Dec 12 2024

    To some people, desserts are more than a sweet ending to a meal, they are the main reason for the meal! With sweets in our holiday midst, Eva and Maite delve into the history of some of our favorite north and south of the border desserts including flan, arroz con leche, cheesecake and pecan pie.

    See omnystudio.com/listener for privacy information.
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    22 mins

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