Eva Longoria

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  1. Rewind: The History of Mexican Spirits

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    Rewind: The History of Mexican Spirits

    In Aztec mythology the fertility goddess, Mayahuel, is the personification of the agave plant - the source of some of the most delicious spirits in Mexican culture. Eva and Maite talk about the ritual significance of pulque, a fermented drink, to the introduction of distillation techniques post-conquest and the first mezcal, all while drinking margaritas! Ivan Vasquez, owner of Madre Restaurant in Los Angeles, shares his thoughts on mezcal.  Learn more about Ivan Vasquez and Madre Restaurant here.  Click here to try Chica Salte!  Maite’s Margarita Recipe  Ingredients:   2 ounces of Tequila Blanco  1 ounce of lime juice  ½ an ounce of triple sec  ¼ ounce of agave  Instructions:  Fill a cocktail shaker up halfway with ice.   Add lime juice, tequila, triple sec and agave.  Cover and shake until your fingers feel like they have frostbite.   Serve in a glass with a salted rim. Enjoy! Try Casa Del Sol.    Check out Rejon Tequila.    See omnystudio.com/listener for privacy information.

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  2. Hair of the Dog: New Year’s Edition

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    Hair of the Dog: New Year’s Edition

    Ring in the New Year with Eva and Maite as they explore the story behind the classic “hair of the dog.” They trace where the phrase comes from, how it became a go-to hangover remedy, and why the Bloody Mary earned its place as the ultimate morning-after cocktail. From the rituals and traditions people lean on to recover from last night’s celebrations to the science of why hangovers happen (and whether “hair of the dog” actually works), join Eva and Maite in greeting 2026. See omnystudio.com/listener for privacy information.

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  3. Kneading Community: Holiday Traditions and Immigrant Breads

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    Kneading Community: Holiday Traditions and Immigrant Breads

    This Christmas, Eva and Maite celebrate how bread—and the people who bake it—keep family, tradition, and community alive, even as this season looks different for many immigrant communities. They explore the bakery as a window into history, tracing the journeys of the baguette, pretzels, bagels, and pan dulce, and how immigrant communities shaped neighborhood bakeries in the U.S. Along the way, they reflect on the history of posadas, highlight bake sales as an expression of community, and uncover the roots of beloved bread idioms—from “putting bread on the table” to “breaking bread.” See omnystudio.com/listener for privacy information.

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  4. Eva Longoria

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    Eva Longoria

    Eva Longoria (Desperate Housewives, Flamin' Hot) is an actor, producer, and director. Eva joins the Armchair Expert to discuss why she loved having kids later in life, how she views religion versus spirituality, and what growing up on a Texas ranch was like. Eva and Dax talk about what types of people they are attracted to, why acting in soap operas is so much work, and what biohacking techniques they use to improve their health. Eva explains why she wanted to make a film about Flamin' Hot Cheetos, the importance of Latinos seeing themselves reflected on screen, and how she used Desperate Housewives as her film school. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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  5. The Art of Food Criticism

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    The Art of Food Criticism

    Who first decided that food deserved a critic? This week on Hungry for History, Eva and Maite dig into the origins of food criticism. From the earliest French tastemakers and the rise of the Michelin Guide to the influence of trailblazers like Duncan Hines, Barbara Hansen, and Jonathan Gold, this episode explores how food writing transformed from simple taste-testing into a rich, cultural conversation. Discover how critiques of what’s on the plate became reflections of identity, community, and the world around us.  See omnystudio.com/listener for privacy information.

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  6. How Eating Shapes History - The French Revolution

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    How Eating Shapes History - The French Revolution

    Liberté, Égalité… Gastronomie: The French Revolution and the Birth of Modern Cuisine  The French Revolution wasn’t just fought in the streets, it was fought at the table. As bread riots shook Paris and hunger fueled rebellion, the collapse of the aristocracy also dismantled an entire culinary world. Former royal chefs opened the first public restaurants, feeding citizens instead of kings and redefining what it meant to dine in a new democracy. In this episode, Eva and Maite explore how food became a language of equality and national pride and how revolutionary ideals gave rise not only to modern dining, but also to the first democratic cookbooks. These cookbooks, written for the public rather than the palace, captured the spirit of liberty and gastronomy that would shape not only France, but the way the world eats today. This is part 1 of a 3 part series called, How Eating Shapes History! Join us next week as we explore the American Revolution.  See omnystudio.com/listener for privacy information.

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  7. Eva Longoria & Sandra Bernhard

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    Eva Longoria & Sandra Bernhard

    Eva Longoria & Sandra Bernhard join host Andy Cohen. Listen to lively debates on everything from the latest drama surrounding your favorite Bravolebrities to what celebrity is making headlines that week live from the WWHL clubhouse. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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  8. The Mustard Episode

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    The Mustard Episode

    This week, Eva and Maite serve up the surprisingly spicy history of mustard—from ancient apothecaries to royal tables, the rise of Dijon as the mustard capital of the world, and its journey to the Americas. Along the way, they uncover the mysterious moutardier, or mustard-maker. And Maite quizzes Eva to see just how well she knows her mustards! See omnystudio.com/listener for privacy information.

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  9. Fritos and Totopos and Doritos, Oh My!

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    Fritos and Totopos and Doritos, Oh My!

    What do sacred crops and chips have in common? Turns out, more than you’d think! In this episode, Eva and Maite uncover how Latin America’s native ingredients - corn and potatoes - went from offerings to the gods to the cornerstone of billion-dollar snack industries. They talk about how the Mexican American company Siete Foods is redefining what it means to “know your worth” in the snack aisle, and why honoring your roots might just be the most revolutionary business model of all.  History, culture, flavor, and empowerment… all that and a bag of chips! See omnystudio.com/listener for privacy information.

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  10. How Eating Shapes History - The Mexican Revolution

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    How Eating Shapes History - The Mexican Revolution

    Tierra y Libertad: Food and the Mexican Revolution In Mexico, revolution was as much about reclaiming the land as it was about reclaiming the kitchen. Over a century after the French Revolution, the Mexican Revolution of the early 20th century drew inspiration from ideas of liberty and equality, showing how food could be political. Indigenous ingredients — dismissed as lower class during the entire Colonial period — became emblems of resistance and unity. Corn, beans, and chile spoke for the people in ways politics could not. Artists and intellectuals celebrated these humble ingredients as the foundation of Mexican identity. In this episode, Eva and Maite trace how the Mexican Revolution elevated native foods into a symbols of pride, power, and belonging, connecting the fight for justice on the battlefield with cultural identity at the table. This is part 3 of a 3 part series called, How Eating Shapes History! Haven't heard the first two episodes? Go back and listen from the beginning starting with The French Revolution.  See omnystudio.com/listener for privacy information.

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  11. Past Life Regression with Dr. Brian Weiss

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    Past Life Regression with Dr. Brian Weiss

    What can we learn from connecting to our past lives? This week, Eva is joined by the nation's leading authority on past life regression, Dr. Brian Weiss, to explore connecting to our souls. Dr. Weiss explains the meaning and benefits of past life regression therapy and explains what he says to the skeptics. Plus, Eva opens up about a meaningful session she had with Dr. Weiss years ago. See omnystudio.com/listener for privacy information.

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  12. Revolutionizing Dining: The French Culinary Impact

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    Revolutionizing Dining: The French Culinary Impact

    Restaurant history tells the story of who we are, what we value, and how culture moves. In this week’s episode of Hungry for History, Eva and Maite explore the impact the French Revolution played in the birth of restaurants and why French Cuisine became the culinary standard. They dive into the contributions of key figures like Auguste Escoffier, who organized the kitchen and standardized culinary techniques, the cultural significance of brasseries, and the role chefs play in shaping restaurant culture. We also sit down with Chef Rico Torres of Mixtli, the groundbreaking Michelin-starred restaurant in San Antonio, known for turning Mexican culinary history into an elevated, narrative-driven experience. Together, we explore how menus become archives, how tradition becomes innovation, and how the restaurant world is shifting as more diverse culinary voices take center stage. Learn more about Mixtli: https://restaurantmixtli.com See omnystudio.com/listener for privacy information.

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  13. Nutty for Peanuts, Part One: Roots and Routes

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    Nutty for Peanuts, Part One: Roots and Routes

    In part one, Eva and Maite explore the peanut’s journey through Latin America, from its origins in Indigenous food traditions in South America to its spread into Mexico, the Caribbean, and eventually Asia and Africa. The tiny but mighty peanut became a key ingredient in local dishes wherever it landed, finally making its way to the American South and sparking a national obsession: peanut butter. Along the way, they talk Mexican snacks like crunchy Japanese peanuts and mazapán, and Maite is on a mission to convince Eva to become a full-on peanut lover. See omnystudio.com/listener for privacy information.

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  14. Nutty for Peanuts, Part Two: Power, Industry, and Identity

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    Nutty for Peanuts, Part Two: Power, Industry, and Identity

    In part two, Eva and Maite dig into peanut-related idioms as they follow the legume into the modern age where it became a symbol of innovation, resilience, and identity. They talk peanut farming in the American South, George Washington Carver, and the rise of peanut butter as an American obsession. From Southern gardens to Reese’s Peanut Butter Cups, the globetrotting peanut transformed economies, culture, and the way we snack. See omnystudio.com/listener for privacy information.

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  15. The World is Your Oyster!

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    The World is Your Oyster!

    Eva and Maite kick off season three by cracking open the tiny but mighty oyster: a once democratic delicacy, ancient symbol, natural water filter, and cornerstone of coastal economies. They dive into food idioms and the oyster’s reputation as an aphrodisiac. Plus, they welcome actor Demián Bichir to the show. For more on oyster farming check out: https://www.billionoysterproject.org/ See omnystudio.com/listener for privacy information.

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  16. How Eating Shapes History - The American Revolution

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    How Eating Shapes History - The American Revolution

    Revolution on the Table: The American Fight for Independence and the Birth of National Identity Before independence was won on the battlefield, it was declared in the kitchen. From boycotts of British tea to the brewing of “Liberty Tea” made from native herbs, Americans turned everyday meals into acts of protest. Taverns became centers of political debate and rebellion, while dishes prepared with local ingredients came to symbolize freedom and self-reliance, and act traced in early cookbooks. In this episode, Eva and Maite explore how the American Revolution transformed eating into an expression of resistance and how food helped shape a distinctly American identity. They discuss France’s influence on American Independence, and how Benjamin Franklin and Thomas Jefferson brought French recipes and dining customs home, forever changing the nation’s culinary culture. This is part 2 of a 3 part series called, How Eating Shapes History!  See omnystudio.com/listener for privacy information.

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  17. Popcorn!

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    Popcorn!

    Who popped corn first? What early recipes used popcorn as an ingredient? Who invented the popcorn machine? Who brought popcorn to the movies? From garlands worn by young Aztec girls to honor of the rain god, Tlaloc, to a beloved movie treat around the world, Eva and Maite get into the rich history of our favorite snack… popcorn! See omnystudio.com/listener for privacy information.

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  18. The Crypto-Jewish Mexican Kitchen

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    The Crypto-Jewish Mexican Kitchen

    Whether forced or by choice, our dishes and culinary traditions are constantly being adapted due to migration. This week, Eva and Maite discuss the Sephardic Jewish roots in some of their favorite Mexican dishes, including cabrito (roasted kid goat) and albondigas (meatballs). They welcome medieval scholar, chef and author of Matzah and Flour: Recipes from the History of the Sephardic Jews, Hélène Jawhara Piñer, to the show to talk about one of their favorite topics, tortillas! See omnystudio.com/listener for privacy information.

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  19. The Tortilla Conundrum: Corn vs Flour

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    The Tortilla Conundrum: Corn vs Flour

    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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  20. Celebrating Our Stories

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    Celebrating Our Stories

    Eva and Maite wrap up the season by reflecting on some of the highlights of season two and on the importance of celebrating our stories and achievements through the lens of food.  See omnystudio.com/listener for privacy information.

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