Recados and the Magic of Spice Blends
Media Type |
audio
Podknife tags |
Food
Interview
Mexico
Categories Via RSS |
Arts
Food
History
Personal Journals
Society & Culture
Publication Date |
May 26, 2021
Episode Duration |
00:51:51

In this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about recados and spice blends. Maricel is a chef, restauranteur, and the author of Gran Cocina Latina: The Food of Latin America.

Together the three dissect the essential Mexican spices, and how they are used. They explain the differences between Recado Negro and Recado Rojo and give some tips for doctoring up store-bought versions in the home kitchen.  Marisel also polls the room about their favorite moles, and they discuss which spices pair best with a variety of meats, such as duck, turkey, and ribs.

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!

Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

 

 

In this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about recados and spice blends. Maricel is a chef, restauranteur, and the author of Gran Cocina Latina: The Food of Latin America. Together the three dissect the essential Mexican spices, and how they are used. They explain the differences between Recado Negro and Recado Rojo and give some tips for doctoring up store-bought versions in the home kitchen. Marisel also polls the room about their favorite moles, and they discuss which spices pair best with a variety of meats, such as duck, turkey, and ribs. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

In this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about recados and spice blends. Maricel is a chef, restauranteur, and the author of Gran Cocina Latina: The Food of Latin America.

Together the three dissect the essential Mexican spices, and how they are used. They explain the differences between Recado Negro and Recado Rojo and give some tips for doctoring up store-bought versions in the home kitchen.  Marisel also polls the room about their favorite moles, and they discuss which spices pair best with a variety of meats, such as duck, turkey, and ribs.

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!

Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

 

 

This episode currently has no reviews.

Submit Review
This episode could use a review!

This episode could use a review! Have anything to say about it? Share your thoughts using the button below.

Submit Review