6 episodes

They’re mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martínez will take you on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aaron, Zarela and special guests will share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations.

Cooking In Mexican From A to Z Heritage Radio Network

    • Food
    • 5.0 • 2 Ratings

They’re mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martínez will take you on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aaron, Zarela and special guests will share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations.

    Mexican Herbs and Wild Greens

    Mexican Herbs and Wild Greens

    On today's episode, Aarón and Zarela are joined by their friend Chef John Mooney of Bell, Book & Candle (NYC) and Bidwell (Washinton, D.C.). John explains how he has incorporated vertical agriculture into his work as a restaurateur, and together they discuss a number of their favorite Mexican herbs and greens.

    They proceed ingredient by ingredient, sharing how to use avocado leaves in barbacoas; mint in meatballs; plus, they discuss cilantro, culantro, pepicha, papalo and more!

    For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

    • 38 min
    The Triple Bounty of Squashes

    The Triple Bounty of Squashes

    Aarón and Zarela are joined by Anne Mendelson, Zarela’s co-author on numerous cookbooks and a long-time family friend. Together they talk about squash - including pumpkins and zucchini - and how to use these vegetables in their entirety. They share ideas for using squash seeds in sauce as well as recipes for Sikil P’ak and Calabasitas Con Queso. Plus, Anne takes us all on a tour of how squash has traveled around the world and Zarela shares memories of the squash dishes she grew up with on the ranch.

    • 43 min
    The Great History of Vanilla

    The Great History of Vanilla

    Aaron and Zarela welcome Chef Fany Gerson of La Newyorkina and Fan Fan Doughnuts to explore an ingredient we all know and love: vanilla. When people think of this universal flavor, they don’t always think of it as a Mexican ingredient. But vanilla is indigenous to Veracruz. We’ll learn all about it – from how it’s produced (hint: it’s not a bean) – to Fany’s love of vanilla in her Paletas (Mexican ice pops) and her new Brooklyn shop Fan-Fan Doughnuts.

    Plus, Zarela shares one of her favorite savory recipes using vanilla, Pollo Papantla (chicken with orange juice and vanilla), and some family memories of growing up around the precious vanilla production.

    • 42 min
    The Mexican Corn Kitchen

    The Mexican Corn Kitchen

    On this episode Aarón and Zarela welcome their first guest: Zack Wangeman of Sobre Masa. Zack was born and raised in Oaxaca and interned with Aarón when he was only a teenager! Together they discuss the ins-and-outs of Mexican heirloom corn, including how it’s been farmed and used throughout history and why it’s different from corn grown in the United States. They also talk about how to make masa and much more!

    Plus, Zarela tells stories from her childhood growing up on a cattle ranch in Chihuahua and shares her recipe for tamales.

    • 44 min
    Getting to Know Mexican Green Chiles with Aarón and Zarela

    Getting to Know Mexican Green Chiles with Aarón and Zarela

    In this very first episode of Cooking in Mexican from A to Z,  mother-son duo, Aarón Sánchez and Zarela Martínez discuss one of their favorite ingredients: chiles verdes, or green chiles. The traditional Mexican techniques of roasting, drying, and cooking are told through stories of their early days on the ranch in Mexico through their careers as chefs in NYC. They talk about their identity as a family (three generations of cookbook authors!), their personal and professional relationship (which includes being the first mother-son team to cook at the White House), and developing their own culinary styles.

    Then, they let the ingredients guide the conversation. Aarón and Zarela dive into regionality, flavor principles, and food history. They share where the jalapeño gets its name and explain why you should never rinse a roasted chili. They also cover ways of growing, roasting, and drying chilis and suggest methods for eating them stuffed or in dips, soups, marmalade and much more.

    To find some of the recipes and videos they talk about, visit zarela.com

    • 36 min
    Coming Soon from HRN: Cooking in Mexican from A to Z

    Coming Soon from HRN: Cooking in Mexican from A to Z

    They’re mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martínez will take you on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aaron, Zarela and special guests will share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations.

    Theme Music:  "Ella" by Zarela Martinez & Humberto Flores

    • 2 min

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