Pass the Chipotle Podcast

Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.

Episode 85

This episode features a conversation with Dr Caroline Dodds Pennock about her latest book: On Savage Shores: How Indigenous Americans Discovered Europe combining a critical perspective that questions the historiography, narratives, and consequences of marginalizing the role of indigenous people in the colonial and post-colonial contexts, with a critical view of the complex history of Mexico's formation and the silenced voices and stories that continue to bleed through the cracks of power structures. 

We talk about the challenges of writing historical narratives about indigenous travelers, the types of historical research will we be looking at in the future, and what are the obstacles that decolonial historical research has to tackle to diversify and enrich present and future scholarship.

Presented by: Rocio Carvajal Food anthropologist. 

Episode 84

This refreshed version of the coffee special explores the origins of coffee and its journey from  Eritrea modern-day Ethiopia, Africa into the Americas and how in a short time became a highly profitable crop. In the second part, we explore some aspects of the cultural history of coffee consumption in Mexico and the fascinating journey coffee makes from the fields to your morning cup.

You will discover what the so-called “speciality coffee is all about” and which are the “Oscars” in the coffee world. 

So grab a large cup and press play!

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Links mentioned in this episode:

interview 🎤with Historian Dr Edward Shawcross

Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.

Episode 83

To wrap up the year I teamed up with my dear friend Mely Martínez to have a candid chat about our favourite Christmas and seasonal foods, drinks and treats.

Since it is impossible to exhaust the wide variety of regional and local dishes from all across Mexico, we tried to present an overview of how Mexicans feast during this particularly indulgent season. We hope to inspire you to get adventurous and plan a wonderful dinner.

Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.

Episode 81

When Salvador packed his camera and got off to start a journey documenting traditional drinks of Mexico, he didn’t know that his life was about to change forever. This adventure became the beginning of a transformative experience for him and the many lives he has touched.

In this candid, honest and rich conversation, we discuss his motivations, the creative and personal process behind the making of his book “Beverages of Oaxaca”, social responsibility, the challenges of being a content creator, and he shares advice for those who want to pursue a similar path.

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 80

This year marks the 160th anniversary of the famous 5 de Mayo battle, but curiously this date means epic Mexican-themed celebrations in the USA, but why? In this epic episode, I explore the many events that lead to the famous battle of Puebla on that eventful day of May 5th, 1862 and the fascinating aftermath that changed the nation's history.

Find out how Emperor Napoleon III, President Benito Juárez, General Ignacio Zaragoza, and Maximilian from Austria ended up entangled in a story of intrigue, treason, greed, death and glory.

Links mentioned on this episode:

Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.

Episode 79

Welcome to the season finale!

In this episode, I discuss how early printed cookbooks in Mexico were tools of cultural propaganda. Through a form of culinary patriotism, cookbooks built the gastronomic identity of a newly independent nation promoting the adoption of behaviours, tastes and manners of the whiter middle and upper classes.

In light of the aggressive exploitation of cultural expressions, contemporary discussions are contesting the dated and monolithic idea of “a Mexican gastronomy” that has erased and silenced the culinary identity and food practices of indigenous communities and ethnic minorities.

Related episodes:

Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.

Episode 78

In this episode I discuss my guest’s new book: “The Last Emperor of Mexico: The Dramatic Story of the Habsburg Archduke Who Created a Kingdom in the New World.” This work is so much more than the story of Maximilian I, it really captures the zeitgeist of a bygone era that is fundamental in the history of Mexico with deep connections to the global geopolitical dynamics of the 19th c.

We cross examine the historical events and view under different perspectives the motives, interests and consequences of this bizarre and fascinating episode that brought together Europe’s most important political forces and the ambitions of Mexican conservatives that paved the way for the short ill lived Habsburg empire of Mexico.

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Links mentioned on this episode:

Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.  
Episode 77

This episode explores the influence of the Andalusi culture that echoed deeply in every aspect of Spain’s society in the 16th century and the impact of the African slave trade in colonial Mexico. But to fully understand these stories from the beginning, I will go back to the complex medieval period of the Iberian peninsula from where the seeds of empire, colonisation and slave trade originated.
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Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.

Episode 76

This episode explores the intersections between  art, music, painting and life in Mexico during the colonial period closing down with Mexican baking and pastry traditions.

My guest: Eliceo Lara is a talented Mexican baker and accomplished singer with a deep interest in history and literature. We indulged in a warm talk covering many of our mutual interests, it was a joy to close down 2021 with him.

Contact Eliceo:

Website: https://mexicanbaking.com

Instagram: https://www.instagram.com/eliceolara

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LINKS MENTIONED ON THIS EPISODE

Presented by: Rocio Carvajal food anthropologist, Mexican culture gastronomy educator.

Episode 75

The Day of the Dead celebration is a cultural pillar of Mexico’s rituals of memory, conviviality and spirituality, this episode celebrates the history behind this vibrant tradition that is one of Mexico’s most joyous cultural export.

It also offers an introduction to the Mayan ceremonies for the dead and I read a short story from Mexican anthropologist and archaeologist Eduardo Matos Moctezuma called “Yaotl in the land of the dead.

Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 74

Mexican pastries or “pan dulce” have taken the world by storm with their delicious flavours and styles, but did you know that wheat was once a stranger in Mexico? This episode explores the remote origins of wheat in the Middle East and its voyage to the New World where it inspired one of the most important food industries of the colonial period.

You will hear about the hidden world of bakeries, guilds and brotherhoods that organised an invisible workforce that fed thousands of people. I will introduce you to the magical colonial bread stamps and how I brought back to life a 500-year-old bread recipe!

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Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 73

This episode explores different aspects of the cultural production of food in traditional indigenous cultures of Mexico, and some of them are related to preparation methods as explored by the“culinary triangle” of raw, cooked and rotten. And other aspects focus on the creation of meanings, practices, attitudes and uses of food in pre-Columbian and contemporary societies.

I want to get you very excited about the many different ways of analysing food that helps us see culinary traditions in a new light and broaden our possibilities of exploration and understanding of them.

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Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 72

Located in central Mexico and framed by majestic volcanoes, the UNESCO listed city of Angels sits in a vast valley where beautiful colonial buildings tell the 500-year-old story of a metropolis envisioned as an aspiring model for all Spanish territories in the Americas. The famous 5 de mayo battle is one of the many historical events that have occurred in Puebla, but what consistently brings visitors to the city is its delicious cuisine that has gifted the world dishes like: chiles en nogada, mole poblano, pipianes, a huge confectionary catalogue, craft drinks and the world-famous Arab and pastor tacos. This episode celebrates the culinary traditions and history of my hometown that is indeed Mexico’s gastronomic jewel.

Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 71

Carnivals are synonymous with good times, mind-blowing choreographies, music and spectacular costumes. But under that shiny surface, there’s a long, complex and utterly fascinating history. Carnivals are a vehicle for the collective expression of a culture’s identity, history and creativity, which allows them to continue evolving as life-affirming acts.

This episode explores key aspects of the cultural history of carnivals and the common traits they share in Mexico and across Latin America.

Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 70

This year marks the 159th anniversary of the famous 5 de Mayo battle, but curiously this date means epic Mexican-themed celebrations in the USA, but why? In this epic episode, I explore the many events that lead to the famous battle of Puebla on that eventful day of May 5th, 1862 and the fascinating aftermath that changed the nation's history.

Find out how Emperor Napoleon III, President Benito Juárez, General Ignacio Zaragoza, and Maximilian from Austria ended up entangled in a story of intrigue, treason, greed, death and glory.

Recommended books:

From Hungry Books Podcast @hungrybookspodcast

Presented by: Rocio Carvajal Food history writer, cook and author.

This episode reviews: “Eggs or Anarchy, The remarkable story of the man tasked with the impossible: to feed a nation at war” By William Sitwell

The setting is Britain at war: WWII looms over Europe and Churchill is at the brink of becoming the world’s most admired Prime Minister. And you might think that the war was fought and won in the fields, and war rooms, but it was actually a combination of Homefront strategies and the feistiness of a man who made sure every briton at home and abroad was fed and strong to fight and survive.

This book follows the events that lead to the creation and operation of The Ministry of Food and the man who shaped it: Frederick James Marquis 1st Earl of Woolton. Commonly known as Lord Woolton. A man of humble origins compared to the Westminster elite, used his entrepreneurial genius and firm ideals of social justice to run a clock work machine to ensure that Britain survived Hitler’s attempt to starve it by ensuring supplies, rationing and distributing them. This is a book about the work of one of Britain’s most transcendent leaders whose name has almost been forgotten in history.

Presented by: Rocio Carvajal, gastronomy educator, cook and author.

Episode 68

In this conversation we explore the little-known world of religious institutions in the colonial period, and the ways in which friars, priests and nuns impacted the culture and life of Mexico.

We talk about how the kitchens of female convents became a cultural catalyst where the food traditions, ingredients and techniques reflected the very diverse colonial society and set the foundation of a complex, rich and long-lasting gastronomic legacy.

Dr Peralta is a renown food historian who has authored several books in Spanish and writes extensively about Mexico’s culinary culture.

Links mentioned in this episode:

Presented by: Rocio Carvajal, gastronomy educator, cook and author

Episode 67

Together with corn, tomatoes and chillies, beans are part of the holy quartet of Mexico’s gastronomy. Their enduring popularity as a delicious and versatile food synonymous of Mexican cuisine, no wonder they are present in some form in 60% of all traditional dishes. This episode explores the botanical aspects, culinary uses and cultural history of this emblematic crop.

Learn more about beans:

Presented by: Rocio Carvajal, gastronomy educator, cook and author

Episode 66

This episode presents some reflections about the impact of 10 years since Mexican cuisine was inscribed into UNESCO’s list of intangible cultural heritage. I offer a balance of this remarkable event and explore the origin, purpose and uses of food to generate cultural development.

The second part of the episode is packed with enticing highlights of the books, films and products you can find on my free Mexican- inspired Christmas wish list 🎁 which you can download using the link below.

Presented by: Rocio Carvajal, gastronomy educator, cook and author

Episode 65

Mely Martinez is a household name in the food blogging world, she is the founder of “Mexico in My Kitchen” one of the most loved and trusted references of traditional Mexican food on the internet. Mely returns to the show after three years to celebrate the publication of her debut cookbook: “The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavours and Memories of Mexico”.

This conversation frames the depth of Mely’s work and the cultural significance of helping continuing the food traditions of Mexico. We talk about the cultural roots of our cuisine, why she chose to focus on home-cooking and how she aims to enrich the lives of her readers with her book.

Find all the links we mention in the episode’s note in your podcast app.

Links mentioned on this episode:

Contact Mely

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 64

Day of the Dead celebrations is a cultural pillar for Mexico’s rituals of memory, conviviality and spirituality. The contagious joy of the vibrant decorations, foods and music, give this celebration transcend languages, borders and beliefs.

Discover the origin of the elements and practices of Dia de Los Muertos, one of Mexico’s most joyous cultural export.

Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 63

This episode features the history of English miners, Arab refugees and Chinese railway workers that came to Mexico in search of a better life. Their stories are testimony of human resilience, dignity and hope. Their presence enriched Mexico’s culture and their foods inspired delicious creations like Tacos Arabes, Pastes and delicate steamed pastries.

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 62

In this first episode of season 5, we take a look into the key historical events that lead to the discovery of the Americas, the Spanish conquest of Mexico and the war of independence.

September marks the beginning of a long season of celebrations that culminate the following year! These “fiestas” help us celebrate togetherness and food serves as a form of culinary reconciliation with our past and present.

Links mentioned on this episode:

Thank you for another podcast year together!

This episode reflects on the stories, topics and conversations I presented to you over season 4 including sound-bites from the conversations I had with the guests that shared their stories, opinions and experiences dealing with the challenges of building socially responsible businesses; fostering cultural conversations through food; safekeeping Mexico's heritage crops; documenting Mexico’s foodways and following the culinary impact of Mexican ingredients around the world.

Find the guests of this season here:

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 60

The grand finale of season 4 brings an interview with author and chocolate Historian extraordinaire Alex Hutchinson, this episode continues exploring the adventures of cocoa, a wondrous seed that continued to change lives at its arrival in England where mass-produced chocolate bars were invented.

Alex will take us to discover the surprising history of the chocolate and confectionary industry in Victorian England, learn about the darker side of the cocoa trade and find out who the Quakers were and how they invented the chocolate industry.

This fantastic last episode even comes with a guided chocolate meditation where you will learn to discern and fully appreciate chocolate’s sensory explosion, check all the links below to contact Alex and get her books.

Links mentioned on this episode:

• Check this episode’s blogpost: http://www.passthechipotle.com/interview-with-chocolate-historian-alex-hutchinson-ep-60

Contact Alex Hutchinson

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 59

In part I of this special you will hear about cocoa's botanical origin, and how its cultivation was intimately connected to the rise of the first civilisations of ancient Mexico. Discover why cocoa inspired myths, recipes and rites, and find out how centuries later, the exotic and addictive chocolate conquered the palates of Spanish colonisers who obsessed to the point of fearing for the salvation of their souls.

Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 58

British writer Diana Kennedy has been described as the “saviour” of Mexican cuisine with an uncompromising commitment to preserving traditional foodways. Diana has 56 years of experience researching, travelling, writing and leading conservation projects to protect Mexico’s ancestral agriculture. Her books are considered masterpieces and she is seen as the undisputed expert in Mexican food. But how much does the world really know bout her work? What makes it so unique? and is she actually the only Mexican food specialist? This episode offers a deep reflection about her work from a Mexican perspective to better understand, value and continue building upon her legacy.

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 57

5 de Mayo is internationally recognised as a Mexican celebration, but why is it such a big deal in the USA? In this epic episode, I explore the many events that lead to the famous battle of Puebla on that eventful day of May 5th, 1862 and the fascinating aftermath that changed the nation's history.

Find out how Emperor Napoleon III, President Benito Juárez, General Ignacio Zaragoza, and Maximilian from Austria ended up entangled in a story of intrigue, treason, greed, death and glory. This is Game of thrones Mexican style!

Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 56

Corn has historically been at the heart of Mexico’s food system but it is going through a severe crisis as many of the native 59 varieties of corn are at risk of being lost forever, added to this, traditional corn tortillas have been heavily displaced by mass-produced “fake” or “junk” tortillas which contain additives, colourants and additives that are harmful and often not listed on packaging labels.

My guest Rafael Mier is the founder and director of Fundacion Tortilla de Maiz Mexicana, an independent Mexican charity that promotes the cultural, economic and gastronomic significance of Mexican corn through education and advocacy to build legal frameworks to protect native varieties of corn, regulate the production of corn tortillas and save popcorn corn from extinction.

Links mentioned on this episode:

Contact Rafel Mier

Presentado por: Rocio Carvajal investigadora de historia gastronómica, autor y cocinera.

Episodio 56

El maíz ha estado por miles de años al centro del sistema alimentario mexicano sin embargo actualmente enfrenta una severa crisis y muchas de las 59 variedades de maíz nativo están en riesgo de desaparecer. Aunado a esto, las tortillas de maíz tradicionales han sido desplazadas por “tortillas chatarra” que son producidas con grandes cantidades de aditivos, conservadores y colorantes que no están adecuadamente descritos en las etiquetas de los productos.

Mi invitado especial es el Mtro. Rafael Mier, director de Fundación Tortilla de Maíz Mexicana, una organización independiente que promueve el valor cultural, económico y gastronómico del maíz Mexicano a travez de materiales educativos y reformas a la ley para crear condiciones que permitan proteger a las variedades de maíz mexicano y su cultivo, regular la producción de tortillas y rescatar al maíz palomero mexicano de la extinción.

Contacta a Rafel Mier

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 55

Diana Kennedy arrived in Mexico 63 years ago, and since then has dedicated her life to exploring Mexico’s foodways, culinary heritage and food traditions. Today Diana is the undisputed authority in Mexico’s edible biodiversity, traditional cooking techniques and recipes, and we are only but beginning to understand and dimension the relevance of her legacy.

This episode features an interview acclaimed documentarist Elizabeth Carroll who directed the film “Diana Kennedy, nothing fancy” we talk about Elizabeth’s journey through the making of this project and the many professional and life lessons that she learnt after taking a once in a lifetime opportunity to create a deep and intimate work that takes us into a moving, raw and powerful story that gives us unique access into the thoughts, passions, drivers and stories of a lifetime on the road, documenting the trial of flavours, recipes and safekeeping the love stories that Mexicans tell to each other through food.

Contact Elizabeth Carroll

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 54

Culinary regions: The grand north ⛰️

This is the final instalment of “The Culinary Regions of Mexico” featuring the majestic northern canyons, stunning deserts, parries, mountains and wonderful foods from the states of Chihuahua, Coahuila, Nuevo Leon, Durango and Zacatecas.

Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author.  

Episode 53  

At the heart of Pinole Blue is the deep pride of Eddie Sandoval’s cultural heritage, a passion for building a business that is socially and ethically sound to provide hight quality nutrition and hail the ancestral tradition of the Tarahumara food traditions in Mexico.  

Eddie started his Pinole business (from his college dorm!) when he was still finishing his Business Finance Degree at Wichita’s State University, today he is determined to bring pinole to all of the US while giving back to the indigenous people that inspired his vision, enjoy this moving, inspiring and bright interview, preferably with a cup of Pinole Blue.  

Links mentioned on this episode:  

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 51

The history of chilies is the history is part of the backbone of Mexico’s gastronomy, their culinary use stretches for more than 9000 years and chillies today are much more than a condiment but a true symbol of cultural identity.

This episode explores many little-known aspects of chillies, their biology, chemistry, evolution, cultural significance, global dissemination and culinary uses.

Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author. 

Episode 50 

Thank you for 50 episodes together celebrating Mexico’s culinary treasures! 

This episode explores the cultural history of the Christmas traditions in Mexico, a country where each celebration is a life-affirming act that reinforces the sense of togetherness as they bring together our rich cultural heritage. 

Links mentioned on this episode: 

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 49

Culinary Regions of Mexico: Pacific South Coast

On this episode we visit the gorgeous coastal states of Colima, Michoacán Jalisco, Guerrero and Oaxaca. This beautiful culinary region of Mexico and its monumental mountains, valleys, coasts and vibrant cultural heritage has gifted the world with tequila, pozole, carnitas and many other soulful and delicious creations.

Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 48

More than any other Mexican tradition, Dia de Muertos brings together ancient indigenous and European traditions. This fascinating and culturally significant tradition is listed as UNESCO’s list of intangible cultural heritage of humanity, celebrated in films, songs, poems and folk art.

This episode is an invitation to discover, understand and enjoy the history and meaning of a tradition that helps us find deeper and meaningful ways to reconnect with our ancestors.

Presented by: Rocio Carvajal Food history writer, cook and author. 

Episode 47 Season 4 of the podcast premieres with the culinary region of the Bajio, located in the central-north planes of Mexico. We explore the beautiful states of Guanajuato, Aguascalientes and Queretaro. 

The Bajío is the perfect example of romantic country life, with delicious and soulful food, large rural states that overview fields of cereals, and agaves, making it the perfect setting for many romantic films of the golden age of Mexico’s cinema. Visit the episode’s special blogpost here. Get my E-book: Mexican Market food, a celebration of traditional Mexican cooking 

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 46

This episode revisits the conversations with ten incredible Mexican food heroes, celebrating their businesses, books, projects and personal stories.

You will hear from:

• Food tour specialist Anais Martinez, Mexico City.
• Author, blogger and activist Yvette Marquez Sharpnack, Colorado.
• Chef and founder of SALSAOLOGY Lori Sandoval, from Los Angles California.
• Food entrepreneur and tamale expert Saul Talavera, Las Vegas.
• Chef, brand ambassador and cookery teacher Sylvia Vavik, Oslo Norway.
• Food anthropologist and food consultant Jolien Benjamin from Toronto, Canada.
• Food entrepreneur and Founder of MASEINDA Javier Gaviria based in Los Angeles.
• Anthropologist and author of Frida Kahlo at home Suzane Barbezat from Oaxaca, Mexico.
• Food historian, author, speaker and vlogger cook Ken Albala.
• Chef, author and founder of La Newyorkina and Dough Doughnuts Fany Gerson.

These interviews open new and exciting ways to prompt conversations, inspire you and help you find new ways to rediscover Mexico’s enormous gastronomic heritage.

Links mentioned on this episode:

Presented by: Rocio Carvajal Food history writer, cook and author. 

This interview features Chef Fany Gerson, best seller author and founder of La Newyorkina and Dough. 

Mexican Chef Fany Gerson is a successful business owner and a household name across America’s major food magazines and specialised websites when it comes to traditional Mexican confectionary and frozen treats. Fany comes from a Ukranian-Jewish and Mexican heritage, the shared family-centred food culture of both have had a key role in the way she has developed her culinary identity. After training at the Culinary Institute of America and working for Michelin star restaurants she co-founded Dough, a doughnut-devoted artisan bakery with locations in Brooklyn and Manhattan. Dough was voted America’s best doughnut shop in 2017. Later on she founded La Newyorkina, an ice cream and iced lollies parlour and catering services specialised in artisanal frozen Mexican treats and sweets. 

This insightful conversation is a truly unique opportunity to get up close and personal with one of Mexico’s most acclaimed culinary ambassadors in the US who has built a very sweet empire with passion, resilience and enormous creativity. 

Presented by: Rocio Carvajal Food history writer, cook and author.

This episode features Professor Ken Albala, a distinguished member of the department of History of the university of the Pacific in California, U.S.A. 

Dr. Albala is a renown food historian,TEDx speaker, cook, vlogger and part-time wine, cheese and bread maker with a B.A. Modern European Studies from The George Washington University, a M.A. in Tudor and Stuart England from Yale, and a Ph.D. in Renaissance History from Columbia University, he has published, edited and co authored around 24 books and counting.

Some of the topics discussed include:

• capitalism and food production
• cooking as an empowering exercise to reclaim creativity and cross-cultural pollination
• the role of universities and food studies to promote social change
• democratise access to knowledge 

Presented by: Rocio Carvajal Food history writer, cook and author.

Episode 42

This special is all about my newly published book Mexican market food, a celebration of traditional Mexican cooking, I share with you the key ideas and inspiration behind this book. I share some passages and behind the scenes moments and thoughts about the making of it.

The beautifully vibrant Mexican markets are the heart of the nation’s celebrated culinary traditions. Mexican market food, a celebration of traditional Mexican cooking is a book that takes you into the fascinating world of Mexico’s traditional markets, through a collection of delicious recipes, histories, culture and traditions embodied in the market culture in Mexico.

 Presented by: Rocio Carvajal Food history writer, cook and author.

The Huasteca is the largest and most complex cultural region of Mexico spread between six states in the centre and north east of the country. The many indigenous tribes and mestizo people famously have an enormous pride in their shared cultural heritage, rich gastronomy, traditions, folk art and even music and dances. Huasteca has it all!

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Anthropologist and author of the best seller book Frida Kahlo at home Suzanne Barbezat talks about the intimate life of one of Mexico’s most celebrated artists and incredibly multidimensional woman that was Frida Kahlo, we discuss her work, little known aspects of her family life and take a virtual tour at the iconic “Blue house” in Coyoacan, Mexico.

The food of the south-east of Mexico and the peninsula of Yucatan is vibrant, fresh and colourful, it truly brings together the sea and the land, join me exploring the treasures of Campeche, Chiapas, Tabasco, Yucatan and Quintana Roo.

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