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Eva Longoria and Maite Gomez-Rejon are back to take an even bigger bite out of the most delicious food and its history. This season features more of what you love: family stories from Eva and Maite, fascinating facts on the yummiest ingredients from their culture, interviews with food enthusiasts, chefs, and historians plus on-location episodes that bring you closer to the hidden history of your favorite foods. Oh, and lots more taste testing, drink making, and recipes for you to try at home.

Listen to Hungry for History every Thursday and learn more about the dishes and drinks you grew up enjoying while discovering the origins of new favs too.

Hungry for History with Eva Longoria and Maite Gomez-Rejón

To some people, desserts are more than a sweet ending to a meal, they are the main reason for the meal! With sweets in our holiday midst, Eva and Maite delve into the history of some of our favorite north and south of the border desserts including flan, arroz con leche, cheesecake and pecan pie.

See omnystudio.com/listener for privacy information.

All Roads Lead to Flan

In the spirit of the holiday season, Eva and Maite dive into the origins of buñuelos! You’ll also discover where the Christmas tree tradition came from and delve into the history of funnel cakes, churros and the Hanukkah jelly donut.

See omnystudio.com/listener for privacy information.

Fry Me To the Moon!

Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One. 
 
 
 
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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TASTE BUDS: The Tortilla (Rewind)

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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The Devil's Wine: Champagne, Prosecco, and Cava

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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TASTE BUDS: Vanilla (Rewind)

Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One. 
 
 
 
Eva and Maite take a trip down memory lane as they explore the unique past of Tex-Mex food. From the unknown history of the San Antonio Chili Queens to the difference between Tejano and Chicano, the ladies dive into the rich cuisine that is Tex-Mex.
 
Maite's Chili Queen-Style Chile con Carne

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TASTE BUDS: Tex-Mex Food (Rewind)

From Birria Ramen to Esquites, Eva and Maite kick off 2025 exploring the fusion of cultures that can be found when enjoying street food that you can eat in a cup! Plus - Los Angeles based food writer, Bill Esparza, joins the show to discuss how food can build community especially for immigrants planting their flag in a new country. 

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Celebrating Food in a Cup

Eva and Maite take a dive into the history of raw fish consumption from ancient Peru and Japan and its possible introductions to Mexico. They explore how ceviche developed into the dish we love today thanks to Japanese immigration to Peru which led to the development of the country’s Nikkei cuisine.

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From Ceviche to Sashimi and the Origins of Nikkei Cuisine

When people plant their flag in a new country, they do it first though food. In this episode, Eva and Maite talk about the often painful history of Chinese migration to the United States and Mexico and celebrate the rich Chinese contribution to both country’s food-ways. 

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From China to San Francisco and Mexicali

In the years before the Civil War, many enslaved people found freedom in Mexico, where slavery was abolished 36 years before the Emancipation Proclamation. In the first of a two-part series on Freedom Fighters, Eva and Maite explore the Southern route of the Underground Railroad and meet Silvia Webber, often referred to as the Harriet Tubman of Texas. They welcome Dr. Maria Hammack, a scholar and historian whose work bridges histories of liberation and abolition, Sofia Bravo and OJ and Leslie Treviño of the Webber Family Preservation Project to the show.
 
 • Webber Family Preservation Project: 
http://wfpptx.org/projects.html#/ • Dr. María Esther Hammack: 
https://mariaestherhammack.me • Texas Runaway Slave Project: 
https://digital.sfasu.edu/digital/collection/RSP • 
 
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Freedom Fighters in Mexico and Texas

Whether forced or by choice, our dishes and culinary traditions are constantly being adapted due to migration. This week, Eva and Maite discuss the Sephardic Jewish roots in some of their favorite Mexican dishes, including cabrito (roasted kid goat) and albondigas (meatballs). They welcome medieval scholar, chef and author of Matzah and Flour: Recipes from the History of the Sephardic Jews, Hélène Jawhara Piñer, to the show to talk about one of their favorite topics, tortillas!

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The Crypto-Jewish Mexican Kitchen

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