Eva and Maite ring in the new year by popping open a bottle of sparkling and diving into the history of Champagne, Prosecco, and Cava!

Happy New Year, ya’ll. See ya in 2025. - Eva and Maite

Eva and Maite ring in the new year by popping open a bottle of sparkling and diving into the history of Champagne, Prosecco, and Cava!
Happy New Year, ya&rsquo;ll. See ya in 2025. - Eva and Maite

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

The Devil's Wine: Champagne, Prosecco, and Cava

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/7752a5f9-48b0-48b8-9aad-b24f0121f4da/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

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

 

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. 

Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One.&nbsp;
&nbsp;
<hr>
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&rsquo;s homemade flour tortillas and try some from&nbsp;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.&nbsp;
Check out Jorge Gaviria&rsquo;s new book! <a href="https://masienda.com/products/masa-book">MASA &ndash; Techniques, Recipes and Reflections on a Timeless Staple</a>&nbsp;&nbsp;
Learn more about Sonoratown <a href="https://www.sonoratown.com/">here</a>.
Find out all about Acapulco Mexicatessen <a href="https://www.eastlatortillas.com/">here</a>.&nbsp;
<hr>
Eva&rsquo;s Flour Tortillas aka <a href="https://www.heb.com/recipe/recipe-item/mother-s-flour-tortillas/1392765707298">HEB - Mother's Flour Tortillas</a>&nbsp;
Ingredients:&nbsp;
<ul>
<li>Recipe makes 12 Servings&nbsp;</li>
<li>2 cup(s) All Purpose Flour&nbsp;&nbsp;</li>
<li>1 Tsp Baking Powder&nbsp;&nbsp;</li>
<li>1 Tsp Iodized Salt&nbsp;&nbsp;</li>
<li>1/2 cup(s) Crisco All Vegetable Shortening&nbsp;&nbsp;</li>
<li>2/3 cup(s) water, warm&nbsp;</li>
</ul>
Instructions:&nbsp;
<ul>
<li>Mix flour, baking powder, salt and shortening in bowl.&nbsp;</li>
<li>Add warm water, knead with one hand until dough is well mixed.&nbsp;</li>
<li>Form into medium size balls.&nbsp;</li>
<li>Roll out each ball into a thin circle.&nbsp;</li>
<li>Place on hot griddle, cook one side for about 1 minute, then turn and cook the other side completely until well done.&nbsp;</li>
</ul>

TASTE BUDS: The Tortilla (Rewind)

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/893f0fc9-27a7-499c-b9fa-b249011ca744/transcript

In the spirit of the holiday season, Eva and Maite dive into the origins of buñuelos! You’ll also discover where the Christmas tree tradition came from and delve into the history of funnel cakes, churros and the Hanukkah jelly donut.

In the spirit of the holiday season, Eva and Maite dive into the origins of bu&ntilde;uelos! You&rsquo;ll also discover where the Christmas tree tradition came from and delve into the history of funnel cakes, churros and the Hanukkah jelly donut.

Fry Me To the Moon!

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/94a93be6-0321-4a42-a148-b24801279a7d/transcript

The Devil's Wine: Champagne, Prosecco, and Cava

Hungry for History with Eva Longoria and Maite Gomez-Rejón

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Hungry for History with Eva Longoria and Maite Gomez-Rejón

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