Eva and Maite take a dive into the history of raw fish consumption from ancient Peru and Japan and its possible introductions to Mexico. They explore how ceviche developed into the dish we love today thanks to Japanese immigration to Peru which led to the development of the country’s Nikkei cuisine.

Eva and Maite take a dive into the history of raw fish consumption from ancient Peru and Japan and its possible introductions to Mexico. They explore how ceviche developed into the dish we love today thanks to Japanese immigration to Peru which led to the development of the country&rsquo;s Nikkei cuisine.

Eva Longoria and Maite Gomez-Rejon are back to take an even bigger bite out of the most delicious food and its history. This season features more of what you love: family stories from Eva and Maite, fascinating facts on the yummiest ingredients from their culture, interviews with food enthusiasts, chefs, and historians plus on-location episodes that bring you closer to the hidden history of your favorite foods. Oh, and lots more taste testing, drink making, and recipes for you to try at home.

Listen to Hungry for History every Thursday and learn more about the dishes and drinks you grew up enjoying while discovering the origins of new favs too.

Eva Longoria and Maite Gomez-Rejon are back to take an even bigger bite out of the most delicious food and its history. This season features more of what you love: family stories from Eva and Maite, fascinating facts on the yummiest ingredients from their culture, interviews with food enthusiasts, chefs, and historians plus on-location episodes that bring you closer to the hidden history of your favorite foods. Oh, and lots more taste testing, drink making, and recipes for you to try at home.
Listen to Hungry for History every Thursday and learn more about the dishes and drinks you grew up enjoying while discovering the origins of new favs too.

Hungry for History with Eva Longoria and Maite Gomez-Rejón

From Ceviche to Sashimi and the Origins of Nikkei Cuisine

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/edb4b9e8-88ea-4431-9ab0-b25d012eec64/transcript

From Birria Ramen to Esquites, Eva and Maite kick off 2025 exploring the fusion of cultures that can be found when enjoying street food that you can eat in a cup! Plus - Los Angeles based food writer, Bill Esparza, joins the show to discuss how food can build community especially for immigrants planting their flag in a new country. 

From Birria Ramen to Esquites, Eva and Maite kick off 2025 exploring the fusion of cultures that can be found when enjoying street food that you can eat in a cup! Plus - Los Angeles based food writer, Bill Esparza, joins the show to discuss how food can build community especially for immigrants planting their flag in a new country.&nbsp;

Celebrating Food in a Cup

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/ae863011-aa1f-4d84-af65-b25400f38a84/transcript

Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One. 

 

Eva and Maite take a trip down memory lane as they explore the unique past of Tex-Mex food. From the unknown history of the San Antonio Chili Queens to the difference between Tejano and Chicano, the ladies dive into the rich cuisine that is Tex-Mex.

Maite's Chili Queen-Style Chile con Carne

Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One.&nbsp;
&nbsp;
<hr>
Eva and Maite take a trip down memory lane as they explore the unique past of Tex-Mex food. From the unknown history of the San Antonio Chili Queens to the difference between Tejano and Chicano, the ladies dive into the rich cuisine that is Tex-Mex.
Maite's <a href="https://www.artbites.net/recipes/chili-queens-style-chili-con-carne">Chili Queen-Style Chile con Carne</a>

TASTE BUDS: Tex-Mex Food (Rewind)

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/3e38b0dd-78f5-44c0-9c89-b24f01281810/transcript

Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One. 

 

Eva and Maite travel to Papantla, Mexico - home of vanilla. Founded by the Totonacs, vanilla's first cultivators, the city of Papantla is the perfect place to explore the history of this edible orchid native to Mexico. Plus, Maite attends a Voladores de Papantla rain ceremony and Eva pollinates a vanilla bean at a farm called, Gaya Vanilla. 

Vanilla Chicken Recipe

Ingredients: 
4 skinless, boneless chicken cutlets
2 vanilla beans, spilt lengthwise and seeds scraped
salt and pepper
1/4 cup unsalted butter
1 large yellow onion, thinly sliced
1/2 a cup of heavy cream
1/2 a cup of ricotta 

 

Instructions: 
Place chicken between 2 sheets of plastic wrap or parchment paper and, using a mallet, pound to 1/3-inch thickness. Season with salt and pepper.
Heat the butter in a large skillet set over medium-high. Add the chicken and cook about 3 minutes per side or until cooked through.
Remove chicken from skillet and set aside.
In the same skillet, sauté the onion until soft and transparent.
Add the vanilla seeds to the onions and cook until fragrant, about 2 minutes.
Place the vanilla infused onions and butter in a blender along with the heavy cream and ricotta. Blend until smooth.
Pour the sauce back into the skillet set over low heat and cook for about 3 mins.
Return the chicken to the sauce and simmer over low heat for about 5 mins.
Enjoy with corn tortillas and fried plantains. 

Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One.&nbsp;
&nbsp;
<hr>
Eva and Maite travel to Papantla, Mexico - home of vanilla. Founded by the Totonacs, vanilla's first cultivators, the city of Papantla is the perfect place to explore the history of this edible orchid native to Mexico. Plus, Maite attends a Voladores de Papantla rain ceremony and Eva pollinates a vanilla bean at a farm called,&nbsp;<a href="https://www.instagram.com/gayavainilla/?igshid=YmMyMTA2M2Y%3D">Gaya Vanilla</a>.&nbsp;
Vanilla Chicken Recipe
Ingredients:&nbsp;
<ul>
<li>4 skinless, boneless chicken cutlets</li>
<li>2 vanilla beans, spilt lengthwise and seeds scraped</li>
<li>salt and pepper</li>
<li>1/4 cup unsalted butter</li>
<li>1 large yellow onion, thinly sliced</li>
<li>1/2 a cup of heavy cream</li>
<li>1/2 a cup of ricotta&nbsp;</li>
</ul>
&nbsp;
Instructions:&nbsp;
<ul>
<li>Place chicken between 2 sheets of plastic wrap or parchment paper and, using a mallet, pound to 1/3-inch thickness. Season with salt and pepper.</li>
<li>Heat the butter in a large skillet set over medium-high. Add the chicken and cook about 3 minutes per side or until cooked through.</li>
<li>Remove chicken from skillet and set aside.</li>
<li>In the same skillet, saut&eacute; the onion until soft and transparent.</li>
<li>Add the vanilla seeds to the onions and cook until fragrant, about 2 minutes.</li>
<li>Place the vanilla infused onions and butter in a blender along with the heavy cream and ricotta. Blend until smooth.</li>
<li>Pour the sauce back into the skillet set over low heat and cook for about 3 mins.</li>
<li>Return the chicken to the sauce and simmer over low heat for about 5 mins.</li>
<li>Enjoy with corn tortillas and fried plantains.&nbsp;</li>
</ul>

TASTE BUDS: Vanilla (Rewind)

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/bfe0fe37-94e2-4f65-a887-b24f01276380/transcript

From Ceviche to Sashimi and the Origins of Nikkei Cuisine

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Hungry for History with Eva Longoria and Maite Gomez-Rejón

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