Podcasts about made in mexico

Rafael Montoya es nuestro invitado, vocalista de la legendaria agrupación mexicana de ska Royal Club, una de las bandas más importantes del país azteca que se encuentra próxima a cumplir 30 años de trayectoria. Charlamos sobre el contexto en que nació la banda, su participación en la banda sonora de la clásica película Sexo, Pudor y Lágrimas, la definición del sonido al tener influencias de ritmos latinos, bossa nova, danzon, pop y punk, planes futuros y otros temas más.Redes:⦁ Royal Clubhttps://www.instagram.com/royalclubska/⦁ Sonido Libre Podcast es dirigido y producido por Iván Zaineahttps://www.instagram.com/sonidolibrepodcast/https://twitter.com/sonidolibrepod⦁ Música por Mario Andrés Salazar de Pluszeichen Recordshttps://www.instagram.com/pluszeichenrecords/Fotografía tomada de IG @royalclubska

En este episodio les comparto un poco sobre mis quejas acerca de “cambios“ que se hacen en la comida mexicana. También, les platico cómo me fue en mi reencuentro con mis ex compañeros de secundaria. Traigo una selección musical que es Made In Mexico. --- Send in a voice message: https://podcasters.spotify.com/pod/show/humanradio/message

For decades, companies looking to lower costs have resorted to offshoring—moving their manufacturing to China and other nations in Asia. But US-China tensions and a desire to simplify long, complex supply chains are now leading a growing number of businesses that serve US customers to do the reverse—“nearshoring.”  They're relocating some or all of their operations to Mexico. Bloomberg's Maya Averbuch and Leda Alvim join this episode to talk about Mexico's manufacturing boom in everything from electric vehicles to baked goods—and why it's a critical moment for the country's economy. Read more: Mexico's Moment: The Biggest US Trading Partner Is No Longer China Listen to The Big Take podcast every weekday and subscribe to our daily newsletter: https://bloom.bg/3F3EJAK  Have questions or comments for Wes and the team? Reach us at bigtake@bloomberg.net.See omnystudio.com/listener for privacy information.

Jay and Clifton talk about Pedro The Lion's debut full length, It's Hard to Find a Friend before seeing it performed live in Philly.

Jake Shaffer, co-owner of Stryker Performance, joined us in the studio on Cinco de Mayo where he discussed the end of the Toyota Supra, his new Mini Cooper, and his dream Porsche. Jake also shared his thoughts on the car he would choose for a cross-country road trip and gave advice to aspiring entrepreneurs in the automotive industry. We also give our power rankings for cars made in Mexico and wrap up with a little head-to-head competition.   Don't forget to like & subscribe! Follow Stryker Performance - YouTube: www.youtube.com/StrykerPerformance - IG: @StrykerPerformance   Follow ninetyoneoneoctane - YouTube: www.youtube.com/ninetyoneoctane - IG: @ninetyoneoctane   Merch Available at www.ninetyoneoctane.com/shop

The great supply chain disruption caused by the coronavirus pandemic scrambled the shipping system across the Pacific.Although mostly over, the turmoil has led to alterations in the way the global economy functions. One such change can be seen in Mexico, where companies from China are increasingly setting up shop.Guest: Peter S. Goodman, a global economics correspondent for The New York Times.Background reading: Alarmed by shipping chaos and geopolitical fractures, exporters from China are setting up factories in Mexico to preserve their sales to the United States.Laredo, a Texas border city, is primed to become one of the world's most important land ports as American companies reduce their reliance on factories in Asia.For more information on today's episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.

Producer Ana Breton gets SPOOKY with the TV BFFs this week.  We talk TV-inspired Halloween costumes and Ana shares her very Latin-influenced BFF Criteria featuring Los Espookys and Made in Mexico along with some comedy greats like Schitt's Creek, Detroiters, Insecure and more!  Plus, as a The Kelly Clarkson Show, Ana picks her Best, Fave and Forever talk shows in the Lightning Round! What are YOUR Best, Favorite and Forever shows? Send us your own TV BFF Criteria @tvbffpodcast on Instagram or email: tvbffpodcast@gmail.com 

Por no darle mantenimiento mi auto empezó a fallar. Ford Territory 2023 ¿china?. Mazda CX3 ahora hecha en mexico. Aguas cuando te quieran comprar un auto.

Paul chats with Rod "Tutti" Rinks about his new feature film "Made In Mexico" starring Lillo Brancato and Rod himself in this feature comedy film shot in just 6 days and a $20,000 budget! The film tells the tale of a down-on-his luck father of three (Rinks) has Hollywood buzzing over his screenplay, it's a matter of time before all his dreams come true. However, his dreams are short lived when a pair of shady film makers con him out of the rights and he has no choice but to join forces with an unlikely partner, a drug lord (Brancato) who has plans of his own for this upcoming screenwriter - "Famous People want to be Wealthy and Wealthy People want to be Famous." But being rich is where it's really at.See omnystudio.com/listener for privacy information.

On this episode we get Back to One. Lets get re-inspired and talk about getting our projects back on track. Pitching, raising money etc. 

America's Meth Crisis: Made in Mexico, Engineered in China

Lilli Brancato has a series of films to be released, Sleep Head which is set for 2023 where he plays a man in hell, I'm On Fire with Meadow from the Sopranos and a film just released Made In Mexico. Lillo was discovered while swimming at Jones Beach by talent scouts who were searching for Robert De Niro look-alikes. It was his impersonation of De Niro from Taxi Driver (1976) that won him the role of young Calogero. His younger brother, Vincent Brancato, had a small uncredited part in A Bronx Tale (1993). Vincent was one of the boys who jumped onto the back of the bus driven by Robert De Niro. Vincent was the one closest to the screen. Lillo is a family friend and a great man! Are your testosterone levels falling? Use MSCS to get 30% off your at-home test and find out: https://trylgc.com/MSCS Thank you to LetsGetChecked for sponsoring this video. Check out Lillo Brancato IG: https://www.instagram.com/lillo_brancato New Movie - Made In Mexico: https://amzn.to/3m1PM2y See if any of your passwords have been compromised. If you think it can't happen to you, know that American consumers lost $56 billion due to identity theft scams in 2020 Try 14 days for free: https://aura.com/MSCS Thank you to Aura for sponsoring this video Unleash The Beast With Monster Energy: https://www.monsterenergy.com/us/mscs ➔ Stay Connected With MSCS MEDIA ► All Links to MSCS MEDIA:https://allmylinks.com/mscsmedia ► Website: www.mscsmedia.com

SOMOS is a new line of authentically made in Mexico meal-kits co-founded by Daniel Lubetzky (founder of KIND), Rodrigo Zuloaga, and Miguel Leal. Join me as I talk with Miguel to learn how they decided to launch the brand, overcame supply-chain obstacles, and are creating a story resonating in households across America. Startup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Today on the pod we've got an esteemed Mexican mycologist & researcher, a mycomaterials designer and entrepreneur who is turning heads around the world and winning prestigious design competitions with his fungal biomaterial fabrications - all while publishing peer-reviewed academic papers and holding it down in academia - oh, he has a podcast about mushrooms, too, en Español, called "Entre Hongos"Gente del mundo micológico dar gracias, bienvenidos al Mycopreneur Podcast -Dr. Efren RobledoToday we're going to be talking bout Dr. Robledo's foray into the world of mycomaterials, which he and his team of mycopreneurs at the Universidad autonoma de Nuevo Leon in Monterrey, Mexico, have been extensively researching, prototyping and reiterating with to create some seriously impressive reishi leather that is quickly garnering the attention of the international design community Their mycopreneurial venture is called Mycelium with an I and you can find some of their current offerings at www.somosmicelium.comWe're also going to talk about the mycopreneurial landscape of Mexico, as increasing number of younger folks re-embrace the abundant ancestral wisdom and knowledge of fungi that is endemic to this beautiful landWe talk about opportunities to build mycelium bridges across the world, both figuratively and literally, andWe talk about Efren's vision for his own mycopreneurial hustle and what the ultimate goal of mycopreneurism is for himAll that and a whole lot moreGracias para juntar nosotros ahorita aquí en el Mycopreneur Podcast, y vámonos a viajar ahorita al Mundo Mycelio See acast.com/privacy for privacy and opt-out information.

Joe and Jason talk about Kellogg strike and what they are proposing to the employees.  Plus, Janet Yellen likes The IRS keeping tabs of your $600 purchases. Just a routine collection of information. Because it is simply to keep track of the “wealthy”. The  IRS is going to get bigger.  Is China cutting off Boeing business? See omnystudio.com/listener for privacy information.

#CARNEASADAPERFUME #OLORCARNE #MEXICOPERFUMEMuchas cosas en el video de hoy noticias risas y mala baba pero sobre todo la gran sorpresa de la semana CARNE ASADA de JACOBO WONG NUEVO PERFUME MADE IN MEXICO.

For many eight-year-olds, the smell of the clinic is enough to cause a lifelong aversion to dentistry. But not for this week's guest, Gina Vega. Gina dreamed of becoming a dentist after falling in love with the smell of clove oil as a young girl growing up in Mexico City.   A second love brought her to London in 2001 when she met her future husband while backpacking.  Gina talks us through going from dental nursing through the challenging International Qualifying Exam and into practice and ownership in the capital.  Along the way, she talks about family, work ethic, giving back through charity and much more. Enjoy! “When I was eight years old, I decided that I wanted to be a dentist. Don't ask me why - I'm almost sure it was the smell of the dental practice that my mom used to take me to when we were children. I just liked that smell.” Gina Vega In This Episode 00.46 - Backstory04.29 - University life06.38 - Mexico City Vs London12.14 - Nurse, dentist, owner15.30 - Dentistry in Mexico17.47 - Bishopsgate23.01 - Roadblocks and backbones28.16 - Tips, mistakes, incentives31.37 - Top treatments34.42 - Finding patients, keeping patients40.38 - Future plans43.31 - Family46.21 - Work ethic47.16 - Black box thinking50.19 - Women in dentistry53.48 - Giving back56.42 - Award-winning dentistry58.49 - Staffing and happy teams 01.05.16 - Exit01.07.34 - Last days and legacy About Gina Vega Gina Vega qualified from Universidad Tecnológica de México (UNITEC) and went into private practice in Polanco, Mexico City. Gina moved to London in 2001 and took the International Qualifying Exam in 2004. She is now the principal dentist and owner of Bishopsgate Dental Practice in London.  Gina is a member of the Mexican Chamber of Commerce in the UK and the Mexican Talent Network. 

We talk about innovations in distribution and just doing it. Don't wait! Create content. Made in Mexico in 800,000 Hotel Rooms.

Tuddy talks about the long journey to the release of Made in Mexico. 800,000 Hotel rooms.

This weeks episode Irate Masterminds come to you live from the Michelada Rumble in Arcadia, we've got a couple of cool interviews from ODM, from Lighter Shade Of Brown, and Warren G! Also on this episode we circle back on some family matters and the cause and effect...We also talk about the new movie "Made In Mexico", all this plus muSupport the show (https://www.venmo.com/DAVIEDAVE)

@elclubdedonpiter en Telegram

This weeks episode, its Chico and Davie in studio, talking about the gun adventure, the respect for law enforcement, we talk about the film, "Made In Mexico", and congratulate Tuddy. We also learn to know to capture the moment not only live in it! We discuss our weekly adventures, Davie tells another high story, and how we need to have fun regardless! All this plus much more!Support the show (https://cash.app/$imdaviedave)

Tuddy’s movie “Made in Mexico” is finally being released! In celebration, we bring in Rich Alarcon, Joel High and Sami Posner to help us discuss the finer points of post-production and publishing a movie. Everything from color correction to music mixing, when to be hands-on and when to let the pros do what they do. If you’re producing a movie, today’s show will tell you what to consider and who to hire to put that final layer of polish on your film.Follow us on social!TwitterInstagramA Jam Street Media Production See acast.com/privacy for privacy and opt-out information.

Distilling to the best, Mark, Tuddy and Davie Dave talk about the realistic expectations and process of how you get paid and what you get paid for filmmaking. The guys use the screening of Tuddy’s independent film, Made In Mexico as a real life example of production steps and money moves. Sometimes the ugly truth can set you up for a beautiful future, but at the end of the day Hollywood is a business and projects die if you can’t look forward. Experience Mark’s fortune telling and more for Tuddy with a payment of only $15000.Follow the show https://www.instagram.com/lets_get_into_it_/A Jam Street Media Production. See acast.com/privacy for privacy and opt-out information.

The cartels make heroin and methamphetamine using chemicals produced in Mexico by U.S. companies, and then send the drugs to America. By Cam Simpson, Michael Smith, and Nacha Cattan Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

El podcast que te contará todo lo que puedes ver, escuchar, aprender, hacer y leer! (Sin Spoilers)      Marco Manero, Miguel Alejandro, Adrian Murra y Fernando Veloz platican sobre los reality shows en la cultura popular.Hablaremos de: Elle México Diseña, Surreal Life, Big Brother, The Simple Life, Love is Blind, La Voz México, Real Housewives, La Academia, Flavor of Love, Acapulco Shore, Survivor, Making the Cut, Next in Fashion, Made In Mexico, Enamorandonos, The Bachelor, The Bachelorette, Britains got talent, Face Off (glow up), Rock of Love, Master Chef, Con Los pies en la Tierra, 60 days in, Abstract, Rupaul's Drag Race.La nota curiosa: ¿Qué es lo que hace que una relación sea buena?Recomendaciones: You Are Making Me Hate You, Franca: Chaos and Creation, Operación Triunfo España, Lovecraft Country, Midnight Sun. #Mexico #QueVer #Netflix #AmazonPrime #Youtube #Ghandi #QueVer #Spotify #appletvSupport the show (https://www.patreon.com/todoquever)

On this Friday, Brian Wiley returns back to the show! To start off, he tries to answer this question: Why are so many people immigrating from Mexico and other neighboring countries to the south? And the answer is simple. Our benefits outweigh those of Mexico. We've spent decades doing business with China and now their economy is a byproduct of that. What if we did the same with Mexico or even Canada? Would there be such a need for people to move here?   Brian Wiley, Financial Advisor www.treecityadvisors.com www.therealmoneypros.com Live Mon-Fri, 6-7pm on 670 KBOI www.kboi.com

From the set of our new Christmas Movie! Covid Protocol.

Award winning editor Richard Alarcon stops by to uncover the mystery behind Tuddy's movie Made in Mexico and we discuss movie making rules in a post Covid -19 world.

Let's Get Into It #42 : Two Time Emmy Award winning Senior Producer of Extra and Entrepreneur Steve Weiser shares his very clever ride to the top of his industry and talks about how the Hotel Channel got its start and much more!!!!

Listen, Subscribe, Share the show with friends, Donate. Help us keep this train rollin! Share and subscribe.  The Propaganda Report Podcast: DNB: Arrests Made In Mexico Mormon Massacre, Poor Poor Lisa Page, & Sexbots Indistinguishable From Humans (2019.12.02)  DONATE LINKS If you find value in the content we produce and want to help us keep this train rollin, drop us a donation via Paypal or become a Patreon. (links below) Every little bit helps. Thank you! And thank you to everyone who has and continues to support the show. It’s your support that enables us to continue producing shows. . Paypal Patreon SUBSCRIBE LINKS Subscribe on iTunes  Subscribe on Google Play Music Listen on Tunein Listen on Stitcher Follow on Spotify Like and Follow us on Facebook Follow Monica on Twitter Follow Binkley on Twitter Subscribe to Binkley’s Youtube Channel   https://www.paypal.me/BradBinkley https://www.patreon.com/propagandareport https://twitter.com/freedomactradio https://twitter.com/monicaperezshow https://www.youtube.com/bradbinkley

Lilo Broncato stops in to discuss 2nd chances, his new outlook on life and running into De Niro after all this time. Director Victor Rios talks about his film Fury and much more!

Made in MexicoThe CookbookBy Danny Mena with Nils Bernstein Intro: Welcome to the number one cookbook podcast, Cookery by the Book, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Danny Mena: My name is Danny Mena and my cookbook is Made in Mexico, The Cookbook.Suzy Chase: Anthony Bourdain wrote, "And as much as we think we know and love it, we have barely scratched the surface of what Mexican food really is. It is not melted cheese over tortilla chips." Now when you opened Heche en Dumbo on Bowery and Fourth Street, you didn't offer lettuce, cream, or cheese on the tacos. Talk to me about your particular view on authentic Mexican cuisine.Danny Mena: Born and raised in Mexico, there is a sensibility about what is and what is not Mexican food. And so when I moved to New York, there were a few places they were doing things pretty spot on. But by far and large, there was really, the idea of kind of the Taco Bell taco was still king. And so when we opened Hecho in Dumbo, my whole impetus was to try to really showcase a side of Mexico that I think people in New York or another parts of the United States had really not seen. And so we kind of started off and we were very opposite of most restaurants where whatever the question was, the answer was probably no. And it was like, we didn't do any silverware because we were serving tacos and they're intended to be with your hands, no lettuce, no cream, no cheese. And so it was, at first it was a bit of a struggle or just a bit of a fight, people started accepting and started to understand and start to appreciate that the dish is better without those sorts of other ingredients. And so that was kind of the beginning of Heche en Dumbo.Suzy Chase: What was your take on Mexican beer at the restaurant?Danny Mena: So it was kind of that same sort of idea. I mean there was a lot of Mexican beers out there and there's more and more craft. At the time, 10 or 11 years ago, there weren't really any craft beers in the U.S., Mexican craft beers in the U.S. But what we wanted to do also was to showcase something different. So we never had tequila, we never had Patron, beer we never had Corona. And that doesn't necessarily mean anything wrong with either one. We wanted to educate people on the other things. So we pushed always like a one of my favorite beers was Bohemia. And so all of our enchiladas and everything, we started with the Bohemia. And it was something of trying to, once again, that same sort of ethos with the food, with the drinks of saying you're probably ordering it because that's what you think you should be ordering. Well let me show you something else that might be much nicer and educate you a little bit more on what are, what other people consume or what else exists in Mexico. And it was that same sort of idea.Suzy Chase: You've said no self-respecting Mexican would ever by store bought salsa.Danny Mena: I hope I'm not too harsh with that one. But in Mexico only if you're going to go camping and of course you have to have salsa and that is an important part of every meal. Every dish really. But if you have any ability to make a salsa, whether it's just a knife and some ingredients like you would always make it yourself or have it. You never, once it gets store bought and all the additives and everything for preservatives and whatever you have to do to give it a shelf life. It just, it's no longer anywhere close to a decent salsa.Suzy Chase: It's kind of like hummus. You buy that stuff at the store and then you make it at home and they're two completely different things.Danny Mena: 100% and once you do it then it's really hard to kind of go back to that.Suzy Chase: Yeah. So you wrote in the introduction, besides arguments among friends about where to find the best tacos al pastor, food is a lens through which Mexicans discuss class, politics, agricultural, economic and social issues. In 2019, almost 2020 what are Mexicans discussing over food?Danny Mena: Right now we have, I mean definitely I think politics has really been the number one conversation in Mexico and it really comes a lot from we have a new president in Mexico that has a very high approval rating, a much more kind of socialist sort of view. But also is not getting the, because of the kind of the views, are not getting much investments. Mexico's about to go into a recession and so it's a very polarizing president. So there is a lot of conversation right now going on about where you stand and what line and what side of the presidency do you fall on. And there's a lot of the pre has been kind of dethroned and really was annihilated in a new party called Morena is kind of taken over. So there's a lot of conversation around sort of that, which is really interesting.Suzy Chase: Your parents separated when you were 16. Now how was that a pivotal point in how you started to look at food?Danny Mena: My mother was a very loving and wonderful mother and cook and because she had the ability to cook a lot of things, in a sense I was kind of coddled and so I was allowed to be picky. I was allowed to, and not as a negative to my mother because she did amazing. But once she left my father who was not a cook at all, we had very little choice and kind of what to eat. And I started cooking it. This was my first foray into the kitchen and I had some recipe books and I started cooking a little bit. And of course a 16 year old, I was following every recipe as best as I could and the food never came out to that good on the first round. And of course if you copy a recipe, there's very few books that is cooking for one or cooking for two. And so I had all this leftover foods as well. If day one did not taste so great by day three I never wanted to eat again. So I decided to start going out with my friends. And so, I go to a friend's house and then I'd go to another friend's house and every day of the week. And luckily I had a good amount of friends they were willing to take me in. And so for the next two years, five days a week, I would eat out at a friend's house, at a different friend's house and I would always go around whatever they're home cooking or making. And I was forced at that point that I'd go to someone's house and all of a sudden they're like, there is, I didn't like mushrooms. And so they're like, okay, well we have these mushrooms with steak sauce. And I was like, treat the mushrooms. I was like, wow, this is really good. And then I was like, oh, this type of pozole or this type of dish. And it was just one after the other. And then I really started that at that point is kind of was a come to Jesus of how great Mexican food was and how great just ingredients are. And it still was the beginning kind of into my love for food, but I didn't really, I still up until I was about probably 30, I still enjoyed cooking more than I enjoyed eating. And it wasn't until now these past 10 years that I think, I love cooking, but eating is really where it's at.Suzy Chase: So then you went to Virginia Tech and you threw huge dinner parties. Tell me about those.Danny Mena: We had a nice little apartment and a good group of friends that liked to eat and drink. And so I don't know exactly how the first one came about, but one of my friends, I think for my first one that I kind of did, it was a friend of mine he cooked a chicken Parmesan and it was in his mom's special recipe and everything. And that was like my first dish that I was cooking full-on. And then of course I started cooking Mexican food and one of the dishes that's so easy to do but so much fun and so different is called a sope. And it's basically like a masa round that's a little thicker than a tortilla but smaller and it gets fried. And then usually you put beans and then it can be chicken, it can be chorizo, it can be any kind of steak, lettuce, cream. And then of course a nice salsa. So we used to start doing these kinds of dinner parties and so we'd have people over. And at that time my cooking timing was always off. So people would start coming over around six or seven and then dinner would probably start around 10. And so everyone was very hungry and by then slightly inebriated. So the food was always very well received, which only gives you confidence. It's kind of when I started to really appreciate and what Mexican food really is all about. Is kind of people coming together and the food was almost secondary to everything else that's going around in the dinner party.Suzy Chase: Did that confidence prompt you to apply to the French Culinary Institute?Danny Mena: At the time I was studying industrial engineering and so I decided to change career paths right then and there and go to hospitality tourism because that's the closest thing they had. And then at that point, my father passed away so then I had to deal with a lot of I stayed at home and everything. And so I kind of really didn't even think much about culinary school. I got a job in North Carolina working as an engineer and then after working there for like six, eight months, it was a short term contract. It's like where do I move to? And I had some friends in New York and I was like, I'm going to move to New York. And then I started doing dinner parties again in New York and that's when I read Kitchen Confidential, which is funny you brought up Anthony Bourdain. And really was kind the point of you know what, if I'm going to do this, I should do this now. I quit my job. I was working at a manufacturing company here in the city and I applied and went into the FCI.Suzy Chase: So then you got an internship at Blue Hill. Did you realize how special that restaurant was at the time?Danny Mena: No, unfortunately it was not the one in Stone Barns, it was the one here in the city. But even then, it's still like, I didn't realize, I mean it was an amazing experience to understand because when I was there, it was a chef Cuevas and he was the one day in and day out every in the morning, every night. He was the one who really was doing it, but what Dan Barbara does and understanding the role. Then he came only once. And I remember when we were there, they got reviewed or re reviewed by the New York Times and they barely mentioned the chef de cuisine. And they really mentioned all about Dan Barber. And I was kind of disappointed, but really as I understand everything that Dan does and I've had now the pleasure of going up to Stone Barns and I mean just a true savant. I mean, and the ingredients they are doing and I mean, the best chicken in my life. And of course what they were doing in that little kitchen was such an amazing sort of education that really was kind of a wonderful way. And now in hindsight I appreciate it that much more.Suzy Chase: Your first official culinary job was at the Modern, at the Museum of Modern Art. There is nothing I love more than eating at the Modern.Danny Mena: It was amazing. I was looking at restaurants and someone just asked me, why would you go to a French restaurant if you're like, we were, I was looking for the best restaurants that I could in the city and where I thought I could learn the most. And so the Modern of course Danny Meyer just has a way of making great restaurants and hiring the right people. And I met the chef and he was great. And the sous chef was amazing and the guys and a couple of people in the kitchen seemed fun and I got the job offer and I was super excited. And a little by little I started off with the salad station. Then I kind of moved to the fry station that I moved to the grill. Ended up in sauté and just had a wonderful opportunity to learn entire line and the food that they're doing. It was so good. I mean learned to appreciate a really good pickle, which is a, it goes a long way.Suzy Chase: Yeah. So this whole time in your career you were solely focused on American cuisine. Was there something in your head saying go back to Mexican cuisine, the food of your home?Danny Mena: Yeah, I mean at the same time, as much as I learned about all of that and learning about all these kinds of cuisines that I knew kind of little about that. Of course the French Culinary Institutes, which is now the ACC, but very French focused on the dishes and the sauces and all that. And so it was a new world that was really exciting to me and I really loved it. But whenever I cooked at home, one of the things that I always kind of say like 99.9% of Mexicans will tell you the best food in the world is Mexican. And it just every cabinet, everybody, you go to any Mexicans house, you open a cabinet and there's going to be, there's some Valentina or Cholula or some sort of hot sauce. There's just certain addictive quality to Mexican food. Then at the end of the day, that's what I started out with cooking more and more at home because I was doing less and less away from the away from home related to Mexican food. But the reason why we quit the Modern was to try to open a taco truck. So before taco trucks were were cool and were really nice, that was our idea. It was going to be called taco truck and we were going to get this really cool and get it super decked out and painted. I was going to get the spit and actually make tacos al pastor properly. And it was the first set of idea that kind of really spawned everything on trying to make the Mexican food that I know and love and the real deal. Something started calling me to kind of go home.Suzy Chase: Born and raised in Mexico City. You wanted this cookbook to be a cookbook plus a travel guide. Talk a bit about that and the map in the back of the book.Danny Mena: One of the things that I really wanted to talk about was kind of like the authenticity of our food at the restaurant and what we're doing at Hecho en Dumbo, what we were doing there, and what we're doing at La Loncheria. We wanted to kind of, to capture that to where sometimes I talked to a chef and I was like, you know what you never see on a Mexican menu in the United States? Is broccoli. But broccoli exists throughout the markets. People eat broccoli probably, maybe not as much, but somewhat close to it as much as the United States. It is an ingredient that exists. But because we don't find it to be Mexican, therefore we don't really see it, then people are kind of scared. So I was like, so what I wanted to do with this cookbook is also to show kind of what we rooted in authenticity and kind of in tradition with the recipes. And so the best way to kind of go about it was to talk about how restaurants in Mexico that are all, of course, if you're in Mexico and you have a restaurant, it's automatically kind of Mexican. You don't have to prove it's, unless you're doing an Italian restaurant or anything. And even then they always put salsas on the table. So that's kind of what we wanted to do is there's so much great food coming out of Mexico. Every time we go down, we always go out to a new restaurant that's opening up. And so I really kind of wanted to kind of showcase the quality and the vast array of food that exists in Mexico City. And some of the some of the recipes were, let's say like carnitas, which is a simple in general, a pretty simple recipe. We tried to stay true to that in the way that it gets cooked. And then certain things where like cochinita pibil or barbacoa that typically cooked in a pit underground. I don't have a pit here in New York and I can't do it at my restaurant. So of course we had to find a way to do it in an oven.Suzy Chase: Mexican food is interesting because you can have most of the dishes for breakfast, lunch or dinner. I can't think of any other cuisine that's like that.Danny Mena: Tacos for breakfast are very commonplace. I mean, you could have tacos three meals a day for three weeks and never, no one would think anything of it. That's just the normal way of going about. Tamales easy always. It's a big breakfast dish but also tamales are big for dinner. And really I think eggs is the only thing that is kind of only for breakfast. And then other than that you could have anything else you went to at any time.Suzy Chase: On Saturday night I made your recipe for costras. How do you pronounce it?Danny Mena: Costras, yeah.Suzy Chase: With quick pickled onions on page 45. First off, why is this recipe called costras? Because it looks like a darn taco. And how did this dish come about?Danny Mena: So this is a really fascinating one. So costra means a scab. And so what it is, you have your tortilla and then on top of that you have a piece of cheese. But what you do is you caramelize the cheese on one side. So if you look at the other side of it, it looks like a scab. There was this place in kind of a nicer neighborhood in the northern part of the city and it's called Bosques. These guys who had a little stand outside and they were the first people that they started making this type of taco and then probably it was an accident. I might go cook the cheese and realize how tasty it was. They were able to have enough money to move from this outside little stand inside this mall where really this kind of like high end nightclub was and people would come from all over to get the costras. So people leaving the nightclub or people just coming to eat the costra would go down. And for like 10 years it was a huge phenomenon and it was really kind of them. And then the club closed down and then they had to actually move out of the mall and they're back on the street right now. But now you see costras in almost every taqueria in Mexico City. They really, I'm almost a hundred percent sure it spawned from this one place. So it's typically on a flour tortilla, it's a caramelized cheese and then you can put kind of any topic on it. So it is a taco, it's just a little different of a taco. So why it actually has a different namesake.Suzy Chase: It's funny because while I was making it, I was thinking about how long those cheese disks take to make and I was thinking about them serving all these up to the massive crowd coming out of the nightclub, hungry and drunk. How did they make these quickly?Danny Mena: Yeah, so they had shredded cheese that they would make it but it took some time. I mean they had like three guys in the back there, they were working hard, they were sweating. But one of the things about about these costras, they're also kind of big typically. So you only needed like one or two. A friend of mine I think once ate four, which was almost probably in the Ripley's believe it record book.Suzy Chase: That's a bad decision.Danny Mena: Yeah, it was like that. Of course they had a bunch to drink. But yeah, like what we say at our book to do grated because that's what you need actually. If you do fresh cheese and grate it yourself or anything like that, even even then it doesn't actually, it's not, it's too much liquid content. So it actually doesn't caramelize well. So if you have the grated then it will because it's kind of drier and it will caramelize and crisp up really nicely. So in the time that you're doing that, you can heat the tortilla and then you can add the, and then usually, if you do tacos al pastor, that's cooking kind of separately. So you basically have your tortilla, you caramelize the cheese on a hot griddle and then you add the meat on top and have yourself a quick costra.Suzy Chase: Yeah, you can see mine on Instagram. It's beautiful.Danny Mena: Nice. Beautiful. Nice, nice. I'm excited.Suzy Chase: Now to my new segment this season called my favorite cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Danny Mena: Eric Ripert. Return to Cooking it's called. So it's my favorite cookbook. Not only is the, just everything so beautiful, but it's all about seasons. And so he kind of goes around and he's in Puerto Rico and then he's in Napa and all these kind of different regions in different areas and what's kind of in season and the food is so, it's so much about that kind of, the area. I love a lot of Mexican foods and everything that we like about Mexico. But to have a cookbook where it kind of captures the essence of the place and then also a certain time. And I actually when I bought this cookbook, I didn't even know who Eric Ripert was. And now of course understanding him much better. It makes much more sense why everything is just so beautiful. It was the first cookbook that I really bought those kind of high end that I was trying to kind of make some of these dishes. And so it was a lot of lot of fun. And so we had a shrimp here with black pepper and terragon and brandy. That was just amazing. It was the first time that I cooked something that was out of my realm of kind of knowledge of ingredients that was, it was something that I think is pretty special. So I don't know if to me it was this is the one that kind of really I guess captured my imagination of how beautiful food can look and taste.Suzy Chase: Where can we find you on the web, social media and in New York City?Danny Mena: So New York City. A lot of times I am at the restaurant that we have called La Loncheria. 41 Wilson Avenue, which is in Bushwick. On the web that you can find me on Instagram at @dennyhecho and also at La Loncheria B.K. restaurants. TSuzy Chase: Thanks so much Danny for coming on Cookery by the Book podcast. Danny Mena: Thank you so much for having me. It's been a pleasure.Outro: Subscribe over on cookerybythebook.com and thanks for listening to the number one cookbook podcast Cookery by the Book.

On the heels of the tenth annual Pig Island Festival, Jimmy sits down with chefs Danny Mena of La Lonchería and Cenobio Canalizo of Morgan’s Brooklyn Barbecue, and spirits importer Arik Torren of Fidencio Mezcal. They talk about what inspired their Pig Island dishes, Danny’s new book, Made in Mexico: The Cookbook, the challenges of importing authentic Mexican ingredients, the unique subtleties of Mexico City’s cuisine unique among Mexican food, and how different agave varietals and different regional origins create unique mezcal flavors. Beer List: KCBC’s #PizzaGate2 Margherita’s Revenge, Rice Lager La Venenosa’s Raicilla Sierra del Tigre de Jalisco, a mezcal from Jalisco Sotol La Higuera Mezcal Tags: KCBC, La Loncheria, Morgan’s Brooklyn Barbecue, Fidencio Spirits, Danny Mena, Cenobio Canalizo, Mezcal, Arik Torren, Roberta’s, PizzaGate2 Margherita’s Revenge, Rice Lager, Pig Island NYC, Mexico, Mexican Food, Jimmy Carbone, Beer Sessions Radio Beer Sessions Radio is powered by Simplecast.

  In episode 157, the first show of Season 4, Kestrel welcomes Ayesha Barenblat, the founder of Remake, back to the show, along with Sajida Silva, a student at California College of the Arts, and one of the future designers who was chosen to join Remake for their Made In Mexico trip. A non-profit that believes that fashion can be a force for good, Remake makes the invisible women who power the fashion industry visible through firsthand documentary footage and stories. “That’s the thing, you know — people don’t empower people, the women we met are plenty empowered. What they need is for the system to stop oppressing them.” -Ayesha Barenblat, Founder of Remake On this week’s show, Kestrel reconnects with Sajida + Ayesha, who she joined last October on Remake’s trip to Mexico, as part of their documentary series. Ayesha sheds light on how distinct this trip was for Remake, considering that so many of the students and influencers spoke Spanish, as well as how we had to meet with the women garment workers outside of a factory setting. Due to not being able to gain access, Remake brought the women from different parts of the country to Mexico City to a safe house to connect with us. Sajida shares more on the layers of why this experience was so powerful to her, and how inspired she was by the fierceness of the women garment workers we connected with. The below thoughts, ideas + organizations were brought up in this chat:  “Our approach is so different [from auditing processes], and there’s something the industry can really learn from that. It’s not transactional and extraction in value. We were there to bear witness and really, to listen.” Humans Of Fashion on Remake: I Am Oliva Humans Of Fashion on Remake: I Am Reina “I think Reina said it best when she said, ‘the price of what you pay for a garment reflects the exploitation.’” “The more we center this conversation on women on either end of the supply chain — shopper + maker — rising up to ask for dignity, living wages, protections; that’s a very different conversation than sweatshop workers far away that have nothing to do with my life struggles.” Made In Mexico Garment Workers Speak Out For Women’s Rights

Meet Mexico City’s socialites as they gather for the baptism of Kitzia’s son at the family ranch where godfather Roby steals the spotlight. In case you’re interested! Here’s a video from Francesca Ramsey and Lee Chin breaking down colorism in the Latinx community: https://www.youtube.com/watch?v=WZsY1kYHT8A Connect With Us: Email us at askthepilotpodcast@gmail.com Tweet us at twitter.com/ThePilotPod Like us on facebook.com/thepilotpodcast Follow us at instagram.com/thepilotpod Visit us at thepilotpodcast.com Buy us a coffee with ko-fi.com/thepilotpodcast Check out our sponsor Audible

As soon as I saw the fabulous Netflix doc-series MADE IN MEXICO, I knew I had to interview this producer. Kevin Bartel runs the American arm of Love Productions who are probably best known for the GREAT BRITISH BAKEOFF – a huge hit in the UK and now the US. Kevin started on the agent’s […]

Kathryn interviews cultural psychologist Michele Gelfand PhD, author of “Rule Makers, Rule Breakers: How Tight and Loose Cultures Wire Our World”. In 2011, Gelfand and her colleagues conducted a major cross-cultural investigation of the behaviors of 7,000 people in more than 30 countries. This led Gelfand to develop the tightness-looseness classification system of cultures that is the focus of her new book. Gelfand, Distinguished University Professor at the University of Maryland, is featured in The Washington Post, NPR and the NYTimes. Kathryn also interviews humanitarian Hanna Jaff Bosdet, star of the Netflix series “Made in Mexico”. Bosdet was born in San Diego to a Mexican (Catholic) mother and a Kurdish (Muslim) father and learned from a young age about bias and discrimination; in America it is not socially ideal to be either Mexican or Muslim, and she is both. Bosdet knew these biases were wrong, and she was determined to change that narrative.

Kathryn interviews cultural psychologist Michele Gelfand PhD, author of “Rule Makers, Rule Breakers: How Tight and Loose Cultures Wire Our World”. In 2011, Gelfand and her colleagues conducted a major cross-cultural investigation of the behaviors of 7,000 people in more than 30 countries. This led Gelfand to develop the tightness-looseness classification system of cultures that is the focus of her new book. Gelfand, Distinguished University Professor at the University of Maryland, is featured in The Washington Post, NPR and the NYTimes. Kathryn also interviews humanitarian Hanna Jaff Bosdet, star of the Netflix series “Made in Mexico”. Bosdet was born in San Diego to a Mexican (Catholic) mother and a Kurdish (Muslim) father and learned from a young age about bias and discrimination; in America it is not socially ideal to be either Mexican or Muslim, and she is both. Bosdet knew these biases were wrong, and she was determined to change that narrative.

En este nueva emisión de Agente 05 hablamos de la serie de Netflix "made in Mexico, el Agente del Caos nos pregunta ¿Quien gana entre Thanos y Dr. Manhathan, en tecnología los Drones de Disney y finalmente en gaming la saga que todos esperaban Mortal Kombat.

En este nueva emisión de Agente 05 hablamos de la serie de Netflix "made in Mexico, el Agente del Caos nos pregunta ¿Quien gana entre Thanos y Dr. Manhathan, en tecnología los Drones de Disney y finalmente en gaming la saga que todos esperaban Mortal Kombat.

Tyler Crispen from Big Brother season 20 talks about finding love with Angela, his game strategy, and behind the scenes of the show. Liz Woodburn from Netflix’ first-ever Mexican reality series, Made In Mexico, talks about joining the cast and life in Mexico City. The Spanish-language series follows nine wealthy socialites as they navigate wealth, friendships, and romance. Comedian Nikki Glaser talks about being cast on this season of Dancing With the Stars, whether she will miss wearing sequins, and if it is torture wearing open toe boots when salsa dancing.Reality Life with Kate Casey http://www.loveandknuckles.comTwitter: @katecaseyInstagram: @katecaseycaFacebook Group: https://www.facebook.com/groups/113157919338245/Facebook.com/loveandknucklesAmazon List: http://www.amazon.com/shop/katecaseycaLIINGO EYEWEARhttps://www.liingoeyewear.comPROMO CODE: REALITYMADEWELLhttp://www.madewell.comCARBON38http://www.carbon38.comPROMO CODE: REALITY See acast.com/privacy for privacy and opt-out information.

In episode 134, Kestrel welcomes Kathleen Talbot, the VP of Operations + Sustainability at Reformation, to the show. A revolutionary lifestyle brand, Reformation offers thoughtfully produced clothing at an affordable price–a reminder that being green shouldn’t mean sacrificing style and quality. “If you’re confident and you’re motivated to really manage the impact of your product and really your product’s whole life cycle, you shouldn’t be afraid of growth. You should be really trying to maximize that because by growing our business, by reaching a bigger consumer base, we’re actually magnifying our impact." - Kathleen Talbot, VP of Operations + Sustainability at Reformation In this episode, Kathleen shares more on the origins of Reformation, and how they are an act + iterate company. For Reformation, they’re all about testing to try to reduce their impact - when they discover that something isn’t working and/or reducing their footprint, they shift right away and try something else. Kathleen also shares more on how Reformation believes that growth isn’t something they shy away from - instead they lean into it, and believe that growth - if done in the right way - can only expand their impact exponentially. Throughout this chat, Kestrel + Kathleen talk specifically about the resale market, and Reformation’s recently launched partnership with ThredUp to help close their loop. The below thoughts, ideas + organizations were brought up in this chat: “Up to 90% of the clothing that is thrown away is before the end of its useful life and can be reused, and only a fraction of stuff is getting recycled.” According to ThredUp’s 6th annual Resale Report released this last April, they stated that by 2022, the resale market will hit $41 billion. ThredUp’s Report outlines that RESALE is growing 24 times faster than RETAIL. ThredUp’s Report says that 1 in 3 women (18 years of age and older) shopped secondhand last year. Reformation Vintage Shop in Los Angeles Vestiaire Collective, another resale platform Kathleen mentioned that Ref has partnered with in the past Depop, another resale platform Kathleen mentioned that Ref has partnered with in the past FROM THE INTRO: Kestrel is traveling with Remake on their Made In Mexico trip this upcoming week. Alongside students from California College of Arts, the group will travel to Mexico City and Oaxaca, with the intention to meet directly with garment workers and artisans to hear their personal stories. If you are interested in following along on the journey, you can watch Kestrel’s Instagram @consciouschatter or Remake’s @remakeourworld.

Welcome to Netflix Picks -  the weekly show covering new Netflix releases, and helping you choose what to binge watch this week.  We also serve up all the latest in Netflix News. Watch us and let us know what you've been binge-watching! Plus, we cover our top 5 releases for next week.  Join us and let us know what you’re watching on Netflix! With so many options on Netflix to choose from, sometimes it can get quite overwhelming finding what to watch. On NETFLIX PICKS we’ve got you covered! We talk your favorite Netflix series, what new shows and movies are coming, news announcements and more! We’ll fill you in on anything and everything Netflix! Rick Hong - @rickhong, Steve Kaufmann - @SteveKaufmann, Amy Cassandra Martinez- @AmyCassandraMtz, Ashley Chaney - @AshleyOnCamera --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Her first step was to educate herself, something that she dove head first into, receiving a Master's Degree in International Relations from Harvard University, and a Bachelor's Degree in Psychology from National University (California). She also studied at Columbia University in New York, Tecnológico de Monterrey, Campus Monterrey, and La Sorbonne University of Paris. She traveled the world, meeting and connecting with immigrants and refugees to see firsthand what resources they were lacking. Whether she was in Iraq, Mexico, India or beyond, the biggest lesson she learned was that they longed to learn English - one of the most universal languages - so that they can communicate better with the outside world. In 2013 at the age of just 25 years old, Hanna created her own non-profit, the Jaff Foundation for Education. Their mission is to teach English to immigrants, refugees, and the less fortunate, launch nondiscrimination campaigns, and aim their attention on world peace and education. Through her foundation, Hanna has authored three English-learning books and volunteers at refugee camps, where she teaches English and has donated 22,000 of her books to immigrants, refugees, and the less fortunate in Peru, Kurdistan, Iraq, Mexico, India, and worldwide. In the past five years the foundation has grown exponentially - having hosted more than 200 charity events worldwide, benefiting more than 120,000 people. Today, the foundation has more than 7,000 active volunteers. (https://hannajaff.com/en/organization/). Hanna speaks at international conferences on topics such as human rights, immigrants, refugees, peace, and the importance of education, mainly to raise awareness and motivation. Hanna has been a speaker in over 70 universities, schools, and institutions around the world. In 2017, she was twice a TED speaker at TEDx Nishtimanin Erbil, Iraq and TEDx Ciudad de Puebla in San Andres Cholula, Mexico. In addition to her own foundation, Hanna has been active in many other initiatives and non-discrimination campaigns aimed at bringing peace and teaching people on a global scale to respect one another's race, skin color, national origin, gender, disability, religion, sexual orientation, social class, political views, and age. She organized the first "Kurdish Festival" in Mexico, the biggest one ever held outside Kurdistan, attended by 80,000 people in four days. She also conducted a We Are One campaign in support of war victims in the Middle East. Her projects promote tolerance and public awareness about eliminating hatred. Her great humanitarian and activism work has also garnered her many accolades and awards. Entrepreneur (Mexico) named her one of their "30 Under 30 Successful Mexicans" in 2016. That same year she was recognized at the St. Gallen Symposium (Switzerland) as one of the "200 Leaders of Tomorrow Under 30". Other honors include: "Philanthropist of the Year" (Groupo Sexenio), "5 Women Transforming Mexico" (Nivel Uno Magazine), named one of the "50 Most Admirable Mexican Women" (CARAS Magazine), one of the "15 Most Influential People in Politics in Mexico" (Reforma Newspaper), and awards in philanthropy, women's empowerment, leadership, and academic achievements by the Kurdistan Garmiyan Regional Government. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Happy Wine Wednesday! This week, we had Nery Saenz of the What's Up Bro Podcast fill in for Kristy who had cooties! Together we discussed weird celeb couples, Dave Coulier and getting your baby's consent before changing their diaper!Drink With Us: This week, we had a Sterling Vintner Collection Merlot! Enjoy!Follow Us: Facebook, Instagram, Twitter, & Tumblr or email mommasandmerlot@gmail.comCheers Mommas! See acast.com/privacy for privacy and opt-out information.

Recorded on May 28, 2018 We watched Solo, but apparently not enough other nerds did according to Hollywood media. We get into why an awesome movie that we enjoyed has suddenly struggled. We also get into why your childhood is never being ruined when new versions of old things come out. Dre loses his mind when he finds out the origin of the Caesar Salad.

A Dane, a Swede and a Norwegian get into a kerfuffle. Who wins? We discuss that, and a lot more, on this week's podcast! Do you like Mexican food? Happen to know where to find the best one in Copenhagen? Neither do we; but we keep trying, and we discuss our experience and expectations. Caroline Wozniacki, bridges, fire and flags around Christiania, desert island sandwiches, and so much more! Nothing like starting the week with a few grumbles and laughs. Give it a listen!

CID Student Ambassador Mayra Salazar Rivera interviews Gerardo Esquivel, Professor of Economics at El Colegio de Mexico, and Executive Coordinator of Research at the Instituto Belisario Domínguez of the Mexican Senate, on Mexico's trade and migration policies in the context of the Trump administration. Interview recorded on March 24th, 2017. For more information about our research and events, please go to: www.cid.harvard.edu About the Speaker: Gerardo Esquivel received his Ph.D. in economics from Harvard in 1997. He also holds a B.A. in economics from the National University Autonomous of Mexico (UNAM, 1989) and an M.A. in economics from El Colegio de Mexico (1991). He is currently a Professor of Economics at El Colegio de Mexico, where he has been since 1998, and is the Executive Coordinator of Research at the Instituto Belisario Domínguez of the Mexican Senate. Previously, he worked as a Senior Macroeconomics Researcher at the Harvard Institute for International Development (HIID). Mr. Esquivel has also been a consultant for the International Monetary Fund, the Inter-American Development Bank, the World Bank, the United Nations Development Program and the Central Bank in Mexico. In 2011, Mr. Esquivel was Tinker Visiting Professor at the Harris School of Public Policy in the University of Chicago. Dr. Esquivel has written extensively on several economic issues and has received numerous distinctions for his research.

Seguimos con El Cejas y aprovechamos para hablar de lo que será el Podcast -Mundialmente- Borracho, pero nos clavamos en los mexicanos en el extranjero, hablamos de que seguimos siendo reconocidos por Hugo Sánchez. Lo complicado de alburear a un gay -flexible-. Platicamos de cevezas europeas entre muchas cosas. ¿Quieren saber que comen los holandeses después de la peda? ¿Quieren saber a qué se refieren cuando los hijos de los molinos y tulipanes dicen "vamos a echarnos un mexicano"? ¿Pedazo de carne frita? Pásenle, sírvanse una chela sabrosa

Seguimos con El Cejas y aprovechamos para hablar de lo que será el Podcast -Mundialmente- Borracho, pero nos clavamos en los mexicanos en el extranjero, hablamos de que seguimos siendo reconocidos por Hugo Sánchez. Lo complicado de alburear a un gay -flexible-. Platicamos de cevezas europeas entre muchas cosas.¿Quieren saber que comen los holandeses después de la peda? ¿Quieren saber a qué se refieren cuando los hijos de los molinos y tulipanes dicen "vamos a echarnos un mexicano"? ¿Pedazo de carne frita?Pásenle, sírvanse una chela sabrosa