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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

To some people, desserts are more than a sweet ending to a meal, they are the main reason for the meal! With sweets in our holiday midst, Eva and Maite delve into the history of some of our favorite north and south of the border desserts including flan, arroz con leche, cheesecake and pecan pie.

See omnystudio.com/listener for privacy information.

All Roads Lead to Flan

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.

See omnystudio.com/listener for privacy information.

Fry Me To the Moon!

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. 
 
See omnystudio.com/listener for privacy information.

TASTE BUDS: The Tortilla (Rewind)

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

See omnystudio.com/listener for privacy information.

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

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Introducing: Hungry for History with Eva Longoria and Maite Gomez-Rejón

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. 
 
See omnystudio.com/listener for privacy information.

The Tortilla Conundrum: Corn vs Flour

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. 

See omnystudio.com/listener for privacy information.

Margarita Time: The History of Mexican Spirits

Eva and Maite celebrate Halloween by talking about the evolution of Mexican candies. From ceremonial pre-Hispanic treats to Baroque confections developed in colonial convent kitchens, to modern spicy chamoys, these treats trace Mexico’s complex history. Plus, Maite visits a candy museum in Michoacán, Mexico and Art Historian, Dr. Elizabeth Morán, tells us about the ancient treat, Alegrías. 
 
Maite’s Recipes: 
 
 Alegrías • 
 Cajeta • 
 
Learn more about el Museo del Dulce (Candy Museum) in Michoacán, Mexico. 
 
Check out Dr. Elizabeth Morán’s book: Sacred Consumption: Food and Ritual in Aztec Art and Culture 

See omnystudio.com/listener for privacy information.

All About Mexican Candy

Dia de Los Muertos wouldn’t be the same without pan dulce. Our hosts explore the history of wheat and pan dulce, with a focus on the ubiquitous concha. Mexico City baker and instructor, Eliceo Lara, shares his childhood recipe for rebanadas. 
 
Eliceo Lara’s Rebanadas Recipe 
 
Instructions: 
 
 • Cut a loaf of bread into thick slices. Sourdough or brioche work great. 
 • Make a simple buttercream by incorporating 1/3 cup of room temperature butter and 1/3 cup of powdered sugar. 
 • Spread buttercream on your sliced bread. 
 • Separately, add a layer of regular granulated sugar to a flat plate. 
 • With the buttercream slide facing down, press your sliced bread to the sugar on the flat plate. 
 • When you lift it - the top of your bread (the side with buttercream) should be left with a thin crunchy layer of sweetness. 
 • That’s it! Enjoy with your coffee or tea in the morning. 
 
Want to take an online cooking class with Eliceo? Learn more here. 

See omnystudio.com/listener for privacy information.

Pan Dulce y Dia de los Muertos

Eva and Maite discuss the history of sugar and dive into the brutal aspects that are rarely discussed when talking about Mexican history. Maite walks through the streets of La Huaca, a neighborhood in Veracruz, Mexico. Plus, Melanie Lino, baker and owner of Made By Lino, talks about pan de batata.
 
Find out more about Melanie Lino and her bakery here. 

See omnystudio.com/listener for privacy information.

All Roads Lead to Flan

All Roads Lead to Flan

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