So You Think You Know Mexican Food
Most of what North America calls Mexican food barely scratches the surface. Tanner Agar, Michelin-winning chef and bartender, and broadcaster Jerry Agar go deeper. They start with pulque, the ancient agave drink older than tequila, and the spirits mezcal drinkers should know next: raicilla, bacanora, and charanda.
From there, the dishes rarely seen north of the border: escamoles, huitlacoche, chapulines, sesos, nopales, and the moles beyond the black one. Chef Anastacia Quiñones-Pittman, three-time James Beard semifinalist and founder of Oh Hi Hospitality, joins to discuss cooking Mexican food in a Tex-Mex city, and why queso has no place on her menu.
The episode closes with the tortilla: its history, the science of nixtamalization, and why it deserves the respect we give bread.