Pass the Chipotle Podcast

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 M...

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...

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 toget...

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...

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 dis...

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 palate...

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...

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 N...

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 chata...

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, c...

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 di...

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: “Cabeza de Vac...

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...

Presented by: Rocio Carvajal Food history writer, cook and author. Episode 52 Karina Jimenez is a Mexican-American third-generation food entrepreneur who harvested inspiration and drive from her bicultural upbringing and arts background to create Viva los Cupcakes. Tamal de mole, salsa verde, conchita and mazapan are some of the many cupcake flavours that hide in plain sight an ingenious culinary...

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, evolu...

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 Sa...

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...

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 Univ...

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 he...

  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. Huaste...

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. Read this episode's full blogpost HERE Follow a...

Food entrepreneur Jorge Gaviria a former a former Forbes 30 under 30, founder and CEO of MASIENDA talks about his mission to source the best corn from small Mexican farms to produce delicious organic corn tortillas in the U.S. We discuss the environmental, cultural economical ad gastronomical benefits of traditional cooking methods, we also talk about sustainable food production and how Chef Dan B...

Jolien Benjamin is the co-founder of the London-based award winning culinary incubator Stories on Our Plate. With a background in social work and a masters degree in Anthropology of Food from the University of London’s School of Oriental and African Studies, Jolien has participated in many food education projects in her native Holland, England and now in Toronto, Canada. In this conversation we di...

In this episode I take a closer view to the culinary region of Mexico’s central high planes and review some historical, social and cultural aspects that inspired gastronomic traditions in the states of Morelos, Hidalgo, Mexico city and Puebla. As I unveil this metaphorical gastronomic map of Mexico I will reveal how each region has contributed to the elevation of Mexican cuisine as intangible heri...

Presented by: Rocio Carvajal Food history writer, cook and author. Of Norwegian father and Mexican mother Sylvia Vavik was born under lucky stars that sparkled her curiosity and wish to embrace both of her heritage lines.  After studying Political sciences and web design for good measure, she realised that her creative heart was in gastronomy. Sylva became  a professional chef and reloca...