I am Rocio Carvajal, PhD candidate. Food anthropologist, Mexican culture & gastronomy educator.
Through my work, I unveil the inspiring and fascinating cultural history of Mexico’s cuisine, which I view as an infinite source of inspiration, knowledge and pleasure. My projects are an outlet to channel my passion for exploring social and cultural relationships through the lens of food traditions.
Social and cultural studies have always been the backbone of my work and scholarship. I have a B.A. in communications, a Masters in international aid for development, and postgraduate studies in Food anthropology, and have several specialised studies in Medieval history and cultural management with years of experience in the museum sector. As a podcaster, educator and public speaker, I explore different aspects of food studies, cultural history and science communication, and I am currently a PhD candidate in anthropology making a comparative study of the defence of agricultural food heritage in Mexico.
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I am a proud member of the Spanish association: Continuadores: Arte vivo Andalusí dedicated to promoting the shared legacy of the Al-Andalus across Iberian America, exploring the cultural footprint in art, science, history, the arts and of course through gastronomy.
I have written, designed, photographed and published five ebooks (scroll down to read more about them). I am also the creator, producer and presenter of Pass the Chipotle Podcast. A show dedicated to exploring the gastronomic treasures of Mexico and Hungry Books Podcast, presenting and reviewing the best books ever written on the subject of food. You can find both shows on your favourite podcast platform. My passion for my hometown’s cultural history and cuisine drove me to create the highly-praised Airbnb experience:“Eat, drink and discover Puebla”. But don’t take my word for it, read all about it here and book an unforgettable adventure!
I believe that knowledge is only meaningful when it is shared and used to inspire others. That is why I am always delighted to take part in private and public lectures. Here are some examples of it:
- One nation. many cultures: the amazing history of Mexico. For YouTube Executive Recruiting Offsite.
- Visiting lecturer at Georgia College and State University with the lectures: Mexican chocolate, beans, corn and Mexican pottery.
- Carnivals across Latin America. For Microsoft’s Latin America Cloud Marketing Team.
- The history of Mexican Markets. For the Brentwood NY Library.
- Mexican Chiles. For the class: “From texts to table” of the Department of Romance languages and literature of the University of Notredame Indiana.
- A path to creating impact with your research outside academia. For the students of the course on Food, Culture and Writing in the Early Modern Spanish Atlantic.
- The language of food: Bread stamping in colonial Mexico. For Pecha-Kucha knights. Birmingham in partnership with BBC’s Digital Cities and Birmingham City University.
I enjoy stimulant and creative collaborative research, here are some examples of projects I’ve participated in:
- I co-authored of the chapter “Pulque in Mexico Then and Now” for the book: “Authentic recipes from around the world”. A project funded by the Arts and Humanities Research Council, University of Leicester, University of Wales, Middlesex University London, University of Exeter and the People’s Collection Wales.
- And I was invited to join the team for the follow-up cookbook “Stories on Our Plate: Recipes and conversations” in collaboration with the culinary incubator Stories On Our Plate for which I was in charge of foods-tying, photography and was also featured as one of the cooks.
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– Publications –
Pass the Chipotle Podcast: is a delicious and thought provoking show will take you on an exciting gastronomic journey to discover the edible treasures of Mexico’s world-acclaimed cuisine and meet amazing cooks, authors and entrepreneurs that champion Mexican gastronomy around the world.
SUBSCRIBE AND LISTEN: HERE | YouTube
Espejo antropológico: Conversaciones en torno a los retos de la antropología mexicana. Este podcast presenta conversaciones con mujeres investigadoras en torno a los cambios mas trascendentes que las ciencias sociales y la antropología han experimentado en las ultimas décadas.
SUBSCRIBETE AQUI: HERE | YouTube
Eat, drink and discover puebla. Puebla is a city with a rich culinary heritage, stunning colonial architecture and a fascinating history, let’s discover it together! This gastronomic walking tour is an unmissable experience to discover the full range of street comfort food, iconic grand dishes and the history and architecture from the city of Puebla.
READ MORE ABOU IT HERE
Public speaking, lectures, and tailored talks.
I am a total evangelist when it comes to sharing knowledge. I am convinced that research is only but a means to create social impact and I’ve made it my mission to share as much as possible of my experience and work. For over 15 years I’ve taken part in public and private events in the cultural sector, tourism, for companies, universities and schools. If you’re interested in a tailored lecture or talk about Mexican culture, history, heritage, gastronomy or traditions then drop me a line and let’s change perspectives and inspire ideas. hello@passthechipotle.com
Stories on our plate, recipes and conversations.
Editors: Jolien Benjamin, Deborah F Toner, Emma-Jayne Abbots, J. Fleming
Photography and food-styling: Rocio Carvajal
Arts and Humanities Research Council, University of Wales. Trinity Saint David, University of Leicester, 2018
This book is a result of collaborative research bridging together the London-based food incubator Stories on Our Plate (SOOP), food anthropologists, cultural historians and cooks from a multicultural background that are based in London, England and have formed part of SOOP’s training program and, or, its supper club series.
The project, sponsored by the Arts and Humanities Research Council aims to encourage cross-cultural conversations through cooking and eating food and sharing stories of culinary heritage and cultural identity, this recipe book celebrates the rich and deep narratives of foods from the ethnically diverse community that makes London a vast melting pot.
Everyone involved in this project believes that food, and its narratives, can act as vehicles for translating the histories and cultures of different parts of the world to one another, and that food can encourage individuals to reflect and value our own culinary heritage as part of our identity. In a complex and challenging social and political environment, giving new possibilities to cultural diasporas and migrant groups to express their cultural heritage through food, in which dialogue and exchange can bring seemingly opposite worldviews together and find commonalities in the way in which love and care are manifested across the world.
Capturing the stories behind the selected recipes were Jolien Benjamin, together with Elodie Vincendeau, and photographer Rocio Carvajal, who were welcomed into the cooks’ homes where the ingredients, smells, tastes, embodied practices, and kitchen utensils helped creating delicious and evocative conversations. The stories and recipes highlight the fluidity and openness of cuisines, the adaptation and hybridity of dishes, and the ways in which people make and remake their home, identity, and sense of belonging. It is an invitation to the reader to be inspired to cook and think about and share their own food stories, as well as listening to those of others.
Authentic Recipes from Around the World.
By Emma-Jayne Abbots, Rocio Carvajal, Anna Charalambidou, Elaine Forde, Ana Martins, Hazel Thomas, and Deborah Toner.
University of Leicester, University of Wales, Middlesex University London, University of Exeter, Arts & Humanities Research Council, People’s Collection Wales, National Museum Wales, The National Library of Wales, Welsh Government. 2015
This book is part of a larger research project called: Consuming Authenticities: Time, Place and the Past in the Construction of Authentic Foods and Drinks, which is funded by the Arts and Humanities Research Council in relation to their major research theme, Care for the Future: Thinking Forward through the Past.
The book is divided in the following sections:
- Pulque in Mexico Then and Now. Deborah Toner and Rocio Carvajal.
- Flaounes: Celebration Easter Pies from Cyprus. Anna Charalambidou.
- Cider in Wales. Emma-Jane Abbots, Hazel Thomas and Elaine Forde.
- Acarajé: Between Bahia and West Africa. Ana Martins.
Throughout the analysis of four case studies of two traditional alcoholic drinks (cider from Wales and Pulque from Mexico) and two food products (Flaounes from Cyprus and Acarajé from Brazil) the authors and contributors of this work explore the tangible and intangible aspects of the production, consumption and embedded meanings in the national identities. This exercise revealed so much more than anticipated, it allowed us to unveil the evident and underlying features that these gastronomic products have played in the ever so constant shifting of local/regional and even national identities.
Recipe and menu developing
Want a real taste of Mexico for your cafe, restaurant or pop up? I’ve helped gastro-preneurs from around the world to offer unique and delicious dishes that range from Mexican-inspired, vegetarian, vegan as well as exclusively developed recipes.
Food photography and food styling
I love working with other cooks and help their delicious food look just as fabulous on screen and help them communicate the uniqueness of their recipes, skills and talent.
I can help you develop a digital portfolio and stunning portraits for your website, editorial material and marketing.
Private catering, Supper clubs & Popups
Dining experiences are a unique way to create an intimate and friendly environment to discover, learn and enjoy Mexican food.
Sample traditional dishes, taste why the unique flavours and gastronomic traditions of Mexico that have granted this cuisine a UNESCO listed status.
