Mexican vegetarian, corn smut, tortillas, veggie sandos

Good Food

KCRW

Society & Culture

4.5 • 1K Ratings

🗓️ 28 January 2023

⏱️ 57 minutes

🔗️ Recording | iTunes | RSS

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Summary

Mexican chef Margarita Carrillo Arronte says Americans have the wrong impression of food which isn’t all about comfort — fat and fried. When a chef told Carolina Aboumrad and Ricardo Olvera that his dream product was huitlacoche, they decided to import it to the U.S. Ricardo Ortega aims to make tortillas using honest ingredients at his tortilleria, Kernel of Truth Organics. Lexis-Olivier Ray of L.A. Taco rounds up the city’s best meat markets and carnicerías. New York Times critic Tejal Rao runs down her favorite veggie sandwiches across Los Angeles. Finally, the Crenshaw Farmers’ Market has relocated again, with better visibility and a match program for CalFresh benefits.

Transcript

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0:00.0	From KCRW, I'm Evan Kliman and you're listening to good food.
0:06.1	I think Americans have the very, very wrong impression
0:12.4	that Mexican food is all this comfort takitos and of course
0:18.1	takitos are comfort food but you know Mexico didn't have the fried technique until the Spaniards came.
0:27.4	We didn't have any fat in this part of the continent, in the American continent. We had only steaming and boiling cooked on hot stones
0:41.0	and like in ovens but no frying.
0:45.0	Margarita Carillo-Aronte has spent the last three decades cooking, studying, and teaching traditional Mexican food.
0:53.0	Born and raised in Mexico, she's owned multiple restaurants,
0:57.0	from Don Aminio in Baja to La Colina in Tokyo.
1:01.0	In 2010, she was part of the group that helped get Mexican cuisine
1:06.2	added to UNESCO's list of the intangible cultural heritage of humanity.
1:12.0	Her 2014 work, Mexico the cookbook, was such a hit. She's
1:17.4	back with a new project, the Mexican Vegetarian cookbook. Hi Margarita. Hi how are you? I'm great I'm so
1:26.3	happy you could join us. Where did your passion for cooking start and how did you
1:31.6	develop it?
1:33.4	Well, my passion for cooking started at home.
1:38.0	I come from a very traditional Mexican family
1:41.6	food-oriented.
1:43.0	So since I could reach the stove, my mother allowed me to help her.
1:49.0	My grandmother was very much into food every summer.
1:55.1	She gave cooking classes to all her granddaughters,
1:59.2	we are 11.
	...

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