Presented by: Rocio Carvajal Food history writer, cook and author. Episode 56 Corn has historically been at the heart of Mexico’s food system but it is going through a severe…
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Interview 🎤with Eddie Sandoval founder of Pinole Blue Ep.53
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 53 Interview 🎤with Eddie Sandoval founder of Pinole Blue 💙 At the heart of Pinole Blue is the deep…
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Culinary regions of Mexico: South East & the Yucatan Peninsula Ep.39
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 39 The food of the south-east of Mexico and the peninsula of Yucatan is vibrant, fresh and colourful, it…
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Interview with Jorge Gaviria founder and CEO of MASIENDA Ep.38
Read moreInterview with Jorge Gaviria founder and CEO of MASIENDA Presented by: Rocio Carvajal Food history writer, cook and author. Episode 38 I sat with Forbes listed food entrepreneur Jorge Gaviria…
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Ep.36 Culinary regions of Mexico: Central high planes
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 36 In this episode I take a closer view to the culinary region of Mexico’s central high planes and…
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Welcome to my website, I am Rocio Carvajal food anthropologist culture & gastronomy educator and producer of the podcasts Pass the Chipotle and Hungry Books.
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Para comprender las implicaciones de esto, lean el trabajo de los galardonados con el premio nobel de economia de este año: Acemoglu, Johnson & Robinson, las naciones prosperas necesitan instituciones fuertes, inclusivas, honestas y democratcias..