Presented by: Rocio Carvajal Food history writer, cook and author. Episode 54 This is the final instalment of “The Culinary Regions of Mexico” featuring the majestic northern canyons, stunning deserts,…
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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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Interview with Karina Jimenez owner of Viva los Cupcakes Ep.52
Read morePresented 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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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..