Interview 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 Mexicoās central high planes and…
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Interview with Chef and entrepreneur Sylvia Vavik Ep.35
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 35 Of Norwegian father and Mexican mother Sylvia Vavik was born under lucky stars that sparkled her curiosity and…
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Mexican Coffee part II Ep. 34
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 34 This is the second and final part of the special on Mexican coffee, you catch up with the…
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Interview with food entrepreneur and craft tamalero Saul Talavera Ep.33
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 33 Saul Talavera is a Mexican-American cook, owner of āel Tamalucasā selling traditional, bespoke and gourmet tamales in Las…
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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 aƱo: Acemoglu, Johnson & Robinson, las naciones prosperas necesitan instituciones fuertes, inclusivas, honestas y democratcias..