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.   

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 <a href="https://madrerestaurants.com/about-us/">here</a>. 
Click <a href="https://www.instagram.com/chicasalte/?igshid=YmMyMTA2M2Y%3D">here</a> to try Chica Salte! 
<hr>
Maite’s Margarita Recipe 
Ingredients:  
<ul>
<li>2 ounces of Tequila Blanco </li>
<li>1 ounce of lime juice </li>
<li>½ an ounce of triple sec </li>
<li>¼ ounce of agave </li>
</ul>
Instructions: 
<ul>
<li>Fill a cocktail shaker up halfway with ice.  </li>
<li>Add lime juice, tequila, triple sec and agave. </li>
<li>Cover and shake until your fingers feel like they have frostbite.  </li>
<li>Serve in a glass with a salted rim. Enjoy!</li>
</ul>
Try <a href="https://www.casadelsoltequila.com/">Casa Del Sol</a>.   
Check out <a href="https://tequilarejon.com/">Rejon Tequila</a>.

Rewind: The History of Mexican Spirits

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/47c5232c-2361-4e3e-a757-b3c900e8b8de/transcript

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.

Ring in the New Year with Eva and Maite as they explore the story behind the classic &ldquo;hair of the dog.&rdquo; 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&rsquo;s celebrations to the science of why hangovers happen (and whether &ldquo;hair of the dog&rdquo; actually works), join Eva and Maite in greeting 2026.

Hair of the Dog: New Year’s Edition

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/b7d4927f-eb4a-4d31-ab0d-b3b500fb6b52/transcript

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.”

This Christmas, Eva and Maite celebrate how bread&mdash;and the people who bake it&mdash;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&mdash;from &ldquo;putting bread on the table&rdquo; to &ldquo;breaking bread.&rdquo;

Kneading Community: Holiday Traditions and Immigrant Breads

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/42458d67-6d8f-442e-88f4-b3b40172e328/transcript

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. 

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&rsquo;s on the plate became reflections of identity, community, and the world around us.&nbsp;

The Art of Food Criticism

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/dd50790f-dd28-426a-b924-b3af017ae8e5/transcript

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

Restaurant history tells the story of who we are, what we value, and how culture moves. In this week&rsquo;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.&nbsp; 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: <a href="https://nam04.safelinks.protection.outlook.com/?url=https%3A%2F%2Frestaurantmixtli.com%2F&amp;data=05%7C02%7CArleneSantana%40iheartmedia.com%7Cb8a4af8b29b240d0ac0e08de33661f1b%7C122a527e5b714eba878d9810b495b9e3%7C0%7C0%7C639004710873595829%7CUnknown%7CTWFpbGZsb3d8eyJFbXB0eU1hcGkiOnRydWUsIlYiOiIwLjAuMDAwMCIsIlAiOiJXaW4zMiIsIkFOIjoiTWFpbCIsIldUIjoyfQ%3D%3D%7C0%7C%7C%7C&amp;sdata=JLBbegoSTHSVT1u9YrjX2Z74Ohwqm2b06ThogIFjbgU%3D&amp;reserved=0" data-outlook-id="a3bff0c3-f521-4766-b09a-fd512f6afcf3">https://restaurantmixtli.com</a>

Revolutionizing Dining: The French Culinary Impact

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/c0caf562-4fa5-49a0-808b-b3a901481c4c/transcript

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. 

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 &mdash; dismissed as lower class during the entire Colonial period &mdash; 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.&nbsp;

How Eating Shapes History - The Mexican Revolution

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/0d406f85-495b-4bbe-b576-b39501091cc0/transcript

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! 

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 &ldquo;Liberty Tea&rdquo; 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&rsquo;s influence on American Independence, and how Benjamin Franklin and Thomas Jefferson brought French recipes and dining customs home, forever changing the nation&rsquo;s culinary culture.
This is part 2 of a 3 part series called, How Eating Shapes History!&nbsp;

How Eating Shapes History - The American Revolution

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/364164e8-2bf5-49b5-8780-b393016b5161/transcript

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. 

Libert&eacute;, &Eacute;galit&eacute;&hellip; Gastronomie: The French Revolution and the Birth of Modern Cuisine&nbsp;
The French Revolution wasn&rsquo;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.&nbsp;

How Eating Shapes History - The French Revolution

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/35a8a61a-649b-425d-a25b-b3910174e1b8/transcript

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!

This week, Eva and Maite serve up the surprisingly spicy history of mustard&mdash;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!

The Mustard Episode

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/b2f0ade1-6d56-455d-8b19-b38c0053d655/transcript

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!

What do sacred crops and chips have in common? Turns out, more than you&rsquo;d think! In this episode, Eva and Maite uncover how Latin America&rsquo;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 &ldquo;know your worth&rdquo; in the snack aisle, and why honoring your roots might just be the most revolutionary business model of all.&nbsp;
History, culture, flavor, and empowerment&hellip; all that and a bag of chips!

Fritos and Totopos and Doritos, Oh My! 

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/ab1e577d-a487-43d6-894b-b37701386dca/transcript

Taste buds, Eva Longoria and Maite Gomez-Rejon, take a bite out of the most delicious food and its history. Every episode includes - 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 these's lots of 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.

Taste buds, Eva Longoria and Maite Gomez-Rejon, take a bite out of the most delicious food and its history. Every episode includes - 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 these's lots of 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

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