Eva and Maite reflect on the highlights from the season and discuss the changing perceptions of Mexican food in the United States. Plus, award-winning Chef Ray Garcia, formerly of Broken Spanish and BS Taqueria, now of asterid in Downtown Los Angeles - shares his experiences as a Mexican-American breaking ground in the culinary world.

Eva and Maite reflect on the highlights from the season and discuss the changing perceptions of Mexican food in the United States. Plus, award-winning Chef Ray Garcia, formerly of Broken Spanish and BS Taqueria, now of <a href="https://www.asteridla.com/">asterid</a> in Downtown Los Angeles - shares his experiences as a Mexican-American breaking ground in the culinary world.

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

The Perception of Mexican Food in the United States

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/f08c717b-789a-4e72-9d3e-aff6015e379a/transcript

Butter is so ordinary we barely notice it — until you stop and ask how it’s made, who made it first, and why it once symbolized power, wealth, and even ritual life. In this episode, Eva and Maite trace butter’s story from its accidental invention to its central place in religious and ceremonial traditions. They explore how butter became one of the earliest globally traded foods, prized for its portability, shelf life, and value long before refrigeration, and how it signaled status across cultures.

Along the way, they break down the simple alchemy of turning cream into butter and pause at butter’s most controversial rival: margarine!

They travel to France, where butter reshaped baking and regional identities and speak with baker Clémence de Lutz of Santa Monica’s Petitgrain Boulangerie and learn how laminated dough turns butter into edible architecture.

Link to Petitgrain Boulangerie: https://www.petitgrainboulangerie.com 

Butter is so ordinary we barely notice it &mdash; until you stop and ask how it&rsquo;s made, who made it first, and why it once symbolized power, wealth, and even ritual life. In this episode, Eva and Maite trace butter&rsquo;s story from its accidental invention to its central place in religious and ceremonial traditions. They explore how butter became one of the earliest globally traded foods, prized for its portability, shelf life, and value long before refrigeration, and how it signaled status across cultures.
Along the way, they break down the simple alchemy of turning cream into butter and pause at butter&rsquo;s most controversial rival: margarine!
They travel to France, where butter reshaped baking and regional identities and speak with baker Cl&eacute;mence de Lutz of Santa Monica&rsquo;s Petitgrain Boulangerie and learn how laminated dough turns butter into edible architecture.
Link to Petitgrain Boulangerie: <a href="https://www.petitgrainboulangerie.com">https://www.petitgrainboulangerie.com</a>&nbsp;

Butter Me Up! 

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/a47222d4-5e5f-44d8-81cc-b3ed0141202d/transcript

Eva and Maite opened the season with a series on revolutions, asking a simple but urgent question: what does it take for people to finally say, enough? 

This week, Maite talks with Clémence de Lutz of Santa Monica’s Petitgrain Boulangerie about bread, strikes, and social responsibility. A baker and activist, Clémence reflects on food as a political act and how our everyday choices carry real weight. It’s a reminder that bread has always carried meaning beyond the oven, especially in moments of social tension.

If you are able, consider donating to:
Coalition for Human Immigrant Rights
National Immigrant Law Center
Immigrant Law Center of Minnesota

Eva and Maite opened the season with a series on revolutions, asking a simple but urgent question: what does it take for people to finally say, enough?&nbsp;
This week, Maite talks with Cl&eacute;mence de Lutz of Santa Monica&rsquo;s <a href="https://www.petitgrainboulangerie.com/">Petitgrain Boulangerie</a> about bread, strikes, and social responsibility. A baker and activist, Cl&eacute;mence reflects on food as a political act and how our everyday choices carry real weight. It&rsquo;s a reminder that bread has always carried meaning beyond the oven, especially in moments of social tension.
If you are able, consider donating to:
<ul>
<li><a href="https://www.chirla.org/">Coalition for Human Immigrant Rights</a></li>
<li><a href="https://www.nilc.org/">National Immigrant Law Center</a></li>
<li><a href="https://www.ilcm.org/">Immigrant Law Center of Minnesota</a></li>
</ul>

Bread and Today’s Battle for Justice

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/2f33cb12-e57e-43d1-959b-b3e70108a6be/transcript

In this episode, Eva and Maite toss up the surprisingly juicy history of salads—from the invention of the Caesar salad on the U.S.–Mexico border to the rise of the Asian chicken salad. They dig into where the word salad comes from, the origins of France’s vinaigrette ratio, and how ranch dressing became America’s most beloved condiment.

In this episode, Eva and Maite toss up the surprisingly juicy history of salads&mdash;from the invention of the Caesar salad on the U.S.&ndash;Mexico border to the rise of the Asian chicken salad. They dig into where the word salad comes from, the origins of France&rsquo;s vinaigrette ratio, and how ranch dressing became America&rsquo;s most beloved condiment.

Dissecting the Salad

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/dc1368bd-da0b-4810-ab77-b3df00f1f93a/transcript

The Perception of Mexican Food in the United States

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Hungry for History with Eva Longoria and Maite Gomez-Rejón

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