Keeping Ancient Aztec Dishes Alive Run the Dish

WE ARE GOING BACK IN TIME TO THE DAY OF ANCIENT MEXICO.. TO EXPLORE THE FOOD OF THE AZTECS WITH CHEF IRWIN SANCHEZ
OF UNDER THE VOLCANO MEXICAN RESTAURANT IN NEW YORK CITY...
HE SHARES A RECIPE FOR MIXIOTES...  WHERE SCENTED CLOUDS OF DELICIOUSNESS GREET
YOU WHEN YOU OPEN UP A WRAPPER AS OLD AS THE GREAT CIVILIZATION ITSELF.
CHEF IS ALSO A POET... YOU WILL HEAR... HIM RECITEHIS ORIGINAL POETRY...
IN THE ANCIENT LANGUAGE OF THE AZTECS... NAHUATL.
IN OUR TEASPOON OF TRIVIA... WE ARE DOWNSIZING.... IN A WAY... OUR HOST SHARES HIS NEW FOUND KITCHEN FAVORITE…
BABY WHISKS.
In our "Fruit, Vegetable, and Nut in the Spotlight," An exclusive interview with
PISTACHIO... TIMELESS,  TASTY,   AND USED TO BE A REDHEAD?
"Fruit, Vegetable, and Nut in the Spotlight," Where we learn little or nothing, and it rarely goes well.