Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One.

Eva and Maite travel to Papantla, Mexico - home of vanilla. Founded by the Totonacs, vanilla's first cultivators, the city of Papantla is the perfect place to explore the history of this edible orchid native to Mexico. Plus, Maite attends a Voladores de Papantla rain ceremony and Eva pollinates a vanilla bean at a farm called, Gaya Vanilla.

Vanilla Chicken Recipe

Ingredients:

• 4 skinless, boneless chicken cutlets
• 2 vanilla beans, spilt lengthwise and seeds scraped
• salt and pepper
• 1/4 cup unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 a cup of heavy cream
• 1/2 a cup of ricotta

Instructions:

• Place chicken between 2 sheets of plastic wrap or parchment paper and, using a mallet, pound to 1/3-inch thickness. Season with salt and pepper.
• Heat the butter in a large skillet set over medium-high. Add the chicken and cook about 3 minutes per side or until cooked through.
• Remove chicken from skillet and set aside.
• In the same skillet, sauté the onion until soft and transparent.
• Add the vanilla seeds to the onions and cook until fragrant, about 2 minutes.
• Place the vanilla infused onions and butter in a blender along with the heavy cream and ricotta. Blend until smooth.
• Pour the sauce back into the skillet set over low heat and cook for about 3 mins.
• Return the chicken to the sauce and simmer over low heat for about 5 mins.
• Enjoy with corn tortillas and fried plantains.

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Eva and Maite ring in the new year by popping open a bottle of sparkling and diving into the history of Champagne, Prosecco, and Cava!

Happy New Year, ya’ll. See ya in 2025. - Eva and Maite

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Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One.

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Eva and Maite kick off the series with the tortilla, a staple in Mexican cuisine and the source of a centuries-long conundrum... corn or wheat? The women taste test Eva’s homemade flour tortillas and try some from Sonoratown, a casual destination for Northern Mexican-style tacos in Los Angeles. Maite visits Acapulco Mexicatessen in East LA to experience the nixtamalization process. Plus, Jorge Gaviria, founder of Masienda, shares his thoughts on the corn vs flour debate.

Check out Jorge Gaviria’s new book! MASA – Techniques, Recipes and Reflections on a Timeless Staple

Learn more about Sonoratown here.

Find out all about Acapulco Mexicatessen here.

Eva’s Flour Tortillas aka HEB - Mother's Flour Tortillas

Ingredients:

• Recipe makes 12 Servings
• 2 cup(s) All Purpose Flour
• 1 Tsp Baking Powder
• 1 Tsp Iodized Salt
• 1/2 cup(s) Crisco All Vegetable Shortening
• 2/3 cup(s) water, warm

Instructions:

• Mix flour, baking powder, salt and shortening in bowl.
• Add warm water, knead with one hand until dough is well mixed.
• Form into medium size balls.
• Roll out each ball into a thin circle.
• Place on hot griddle, cook one side for about 1 minute, then turn and cook the other side completely until well done.

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