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.

Today Aarón and Zarela are thrilled to welcome Víctor Macías-González to talk about the culinary exchange on the border between Juarez and El Paso. 

Today Zarela and Aarón are joined by their friend Yira Vallejo. Yira spent ten years as a brand incubator in the wine and spirits industry of New York City, before returning to Oaxaca in 2014. Learn More

On this episode, Aarón and Zarela welcome Bricia Lopez for a love letter to the food and culture of Oaxaca.

On this episode, Aarón and Zarela are joined by their friend Jeffrey Pilcher to talk about the development of Mexican Cuisine; from indigenous, pre-hispanic cultures up to its spread in the United States.

This week Zarela and Aarón welcome their friend Paula Lambert, founder of The Mozzarella Company, to guide them through the world of Mexican cheese.

On this episode, Zarela and Aarón welcome their first return guest to the show — Anne Mendelson, an unbelievable resource, a culinary historian and author who co-wrote three cookbooks with Zarela.

On this episode Zarela and Aarón are thrilled to present another parent-child duo who dedicate their lives to preserving their culture through food. Juan and Jonathan Zaragoza’s family-run restaurant, Birria Zaragoza, is known as the best birria in Chicago.

On this episode, Aarón and Zarela welcome their friend and colleague, Rick Bayless, a pioneer in traditional Mexican cuisine at the highest level, to discuss rice in Mexican cuisine. Learn More

Today Zarela and Aarón take a deep dive into the delicious delicacy of edible bugs in Mexico with “Doctor Bugs” himself, Mark Moffett. 

In this Season 2 premiere of Cooking in Mexican from A to Z, Zarela & Aarón explore the layered flavors and history of mole. Learn More

On today’s episode Zarela & Aarón welcome Robert Schueller, Director of Public Relations for Melissa’s Produce.

Today Zarela & Aarón welcome Dona Abramson, long-time Operations Manager  at Kalustyan’s in Manhattan, to talk about Smoked Chiles.

Today Zarela and Aarón welcome Andy Coe, author and scholar of culinary history, to discuss cacao and chocolate.

Today Zarela and Aarón welcome one of Aarón’s early mentors, Jorge Adriazola, to tackle the many uses of plantains.

On this episode, Zarela & Aarón contrast the tomato with its relative, the tomatillo. 

On today’s episode Zarela and Aarón have the studio all to themselves as they discuss Chile Colorado, the pepper.

On today’s episode, Aarón and Zarela are joined by their friend Chef John Mooney of Bell, Book & Candle (NYC) and Bidwell (Washington, D.C.).

Aarón and Zarela are joined by Anne Mendelson, Zarela’s co-author on numerous cookbooks and a long-time family friend.

Aarón and Zarela welcome Chef Fany Gerson of La Newyorkina and Fan Fan Doughnuts to explore an ingredient we all know and love: vanilla.

On this episode Aarón and Zarela welcome their first guest: Zack Wangeman of Sobre Masa.

In this very first episode, mother-son duo,  Aarón Sánchez and Zarela Martínez discuss one of their favorite ingredients: chiles verdes, or green chiles.