Presented by: Rocio Carvajal Food history writer, cook and author. Episode 52 Karina Jimenez is a Mexican-American third-generation food entrepreneur who harvested inspiration and drive from her bicultural upbringing and…
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Cultural staples: Chillies Ep.51 🌶️
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 51 Cultural staples: Chillies The history of chilies is the history is part of the backbone of Mexico’s gastronomy,…
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Culinary Regions of Mexico: Pacific South Coast
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 49 Culinary Regions of Mexico: Pacific South Coast On this episode we visit the gorgeous coastal states of…
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Day of the Dead Ep.48
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 48 More than any other Mexican tradition, Dia de muertos brings together ancient indigenous and European traditions. This fascinating…
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Culinary regions of Mexico: Bajio Ep.47
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 47 Season 4 of the podcast premieres with the culinary region of the Bajio, located in the central-north planes…
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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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Encyclopædia Britannica will continue to use ‘Gulf of Mexico’ for a few reasons:
-We serve an international audience, a majority of which is outside the U.S.
-The Gulf of Mexico is an international body of water, and the U.S.’s authority to rename it is ambiguous.
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