Podcasts about Mexican cuisine

In this flavorful episode, we dive into the rich culinary heritage of Mexico, exploring the herbs, spices, and chiles that define its vibrant cuisine. We want to help you unpack the diversity of Mexican cooking, emphasizing how each region of the country brings its own distinct ingredients, techniques, and signature dishes—from the smoky arrachera of the north to Yucatán's beloved cochinita pibil. We also discuss the nutritional value of traditional seasonings—many of which have been used for centuries for both flavor and healing. From cilantro and epazote to cumin and canela, these ingredients aren't just delicious—they're functional. Whether you're a devoted home cook or just getting started in the kitchen, this episode will inspire you to see Mexican cuisine as steeped in culture & flavor worth celebrating.

The larger North Texas school districts say classes will be held Wednesday, despite Dallas-Fort Worth being under an extreme cold warning. With the arrival of an Arctic blast, the region could see the coldest air of the season this morning. It expects wind chills in the area to dip into single digits in the metroplex. Other big local school districts, including Arlington, Fort Worth, Frisco and Richardson, announced that they will also remain open Wednesday. Though some also said students can arrive early to ensure safety. Dallas ISD and Richardson ISD have cancelled all athletics outdoor activities and events through Thursday due to the inclement weather. In other news, Neiman Marcus is closing its downtown store after more than 100 years in the core of the city. The storied site on Main Street will shutter effective March 31; Interim Dallas police Chief Michael Igo on Tuesday fired a Dallas police officer who'd been arrested on an aggravated sexual assault of a child charge; And Mariano Martinez remembers the exact moment he had an idea that would revolutionize beverages not only in Dallas but around the world. Martinez, who opened his restaurant, Mariano's Mexican Cuisine, now Mariano's Hacienda, in 1971, told The Dallas Morning News that a customer had complained to him that they didn't like his margaritas, saying the first was fine, the second tasted different, and the third wasn't even cold. Find out how Martinez took that comment and changed the bar and restaurant scene for the better in today's edition of the Dallas Morning News. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a text   In this episode, hosts Ronnie and Brian celebrate the holiday season with a light-hearted discussion about their recent culinary adventures, particularly focusing on the intricate process of making mole. They delve into the techniques, ingredients, and significance of balancing flavors in mole, while also exploring the versatility of this traditional sauce in various dishes. The conversation also touches on the art of tortilla making and the joy of cooking together during the holidays. In this episode, Ronnie and Brian explore various culinary topics, including the art of puffing potatoes, the intricacies of fermentation with kimchi and sauerkraut, and share personal cooking fails. They also provide valuable cooking tips, emphasizing the importance of not crowding the pan and using fresh spices for enhanced flavor.Beers we drankBrian - Resident Culture - Island TimeRonnie - Resident Culture - Island TimeRick Bayless' Black MoleHow to make KimchiHow to make CarbonaraSTAY CREAMY

Whether you're eating rack of lamb or chicken wings, make it beautiful. So says Debbie Wilson-Berment, better known as Chef Sagajo. (The nickname is a mashup of her kids' names.) Based in Delray Beach, the private chef is the author of the cookbook The Sagajo Experience: Recipes for Lifestyle & Entertaining, which came out earlier this year.Dalia chatted with Chef Sagajo. In this conversation, she shares how roots in Trinidad & Tobago influence her cooking, and she recalls how family dinners got fancier when she moved to Canada and then the U.S. And just in time for the holiday season, Chef Sagajo offers advice for elegant entertaining that won't break the bank.Related episodes:Olivia Giesler of The Pearl at Water Street on Hospitality, the Michelin Guide and Being a Female ChefChef Johnathan Rodriguez on Finding Cooking InspirationRestaurateur Claudia Johnson on the Global Influences of Mexican Cuisine

Join hosts Chef Cal and Christa DeMercurio as they dive into essential kitchen practices and food safety tips in this episode of the "Cooking Like a Pro" podcast. Get chef advice on everything from poblanos and mole, to couscous, and clams.KITCHEN TIP: Storing your spices near the stove might be convenient, but it's not ideal! Heat and light can degrade seasonings. Keep them in airtight containers in cooler, darker places to maintain their quality and flavor. Insights into Mexican cuisine, what's popularEfficient cooling techniques and guidelinesUnderstanding grain-to-water ratios for various grainsDon't overcook your clamsSend us a textWe love FAN MAIL!

In this episode of the Maffeo Drinks Podcast, Chris Maffeo discusses the dynamic nature of the drinks industry with guest Philip Duff. The conversation highlights the challenges large companies face in adapting to market demands and the agility of smaller brands to innovate. The discussion delves into the importance of grassroots brand building and understanding consumer behavior, using examples like Peroni's success in Scandinavia and Mezcal's rise. Maffeo and Duff critique the reliance on standard research reports and emphasize the value of unconventional insights. The episode concludes with insights into risk-taking in large firms and the significance of sustaining brand relevance through continuous market engagement. 00:00 Introduction and Welcome 00:28 Big Companies vs. Small Brands 02:38 Case Study: Peroni's Success in Scandinavia 05:40 The Impact of Mexican Cuisine on Agave Spirits 07:46 Challenges in Big Firms and Market Research 13:14 The Art of Brand Building 24:00 The Mezcal Trend and Luxury Marketing 26:39 Understanding Consumer Trends 31:38 Conclusion and Farewell About The Host: Chris Maffeo About The Guest: Phillip Duff

Recently Don Wallace and I met at agave In Healdsburg for some great food to pair with his wines. This is a feature with one of the great wines from Dry Creek vineyard! we will also feature the amazing family behind this great Mexican restaurant In healdsburg. Our wine? 2021 Heritage Vines Zinfandel. Winemaker Notes: To preserve the tradition and “heritage” of old Zinfandel vineyards, cuttings from a pre-Prohibition era vineyard were grafted onto phylloxera-resistant rootstock. Then, for several years we worked diligently to screen and propagate virus-free vines that would ultimately produce a crop. The 2021 Heritage Vines Zinfandel is delicious and wonderfully balanced. This vintage presents alluring aromatics of black cherry, boysenberry and plum with nuances of warm spices, mocha and white pepper. On the palate, brambly flavors of dark berries come forward. The wine is complex, with bright acidity complimented by deeper notes of cedar, fine leather and dark brown sugar. From start to finish, this remarkable wine offers refreshing acidity paired with excellent structure. At Agave Healdsburg, they draw from the artisanal customs and deepest cultures of Oaxaca. It's more than just food and drinks; it's a family tradition passed down through generations. Our Mole Negro, an exotic and incredibly fragrant creation made from over 20 secret ingredients, is a testament to this heritage. Executive Chef Octavio Diaz has mastered this recipe with the guidance and culinary expertise of his parents, ensuring the authenticity and depth of flavor in every bite. Mezcal, the smoky spirit of Oaxaca, is another thread woven into the fabric of our family history. Here at Agave Healdsburg, we craft a diverse range of premium cocktails that celebrate this ancestral beverage. Agriculture is a natural way of life for Don Wallace, the product of four generations of a hard-working California farming family. Don's interest in machinery took him away from the farm for fifteen years while he pursued a career in international construction. While he was on a project in Sonoma County in 1980, Don met Dry Creek Vineyard founder David Stare's daughter, Kim Stare, whom he married in 1982. With his father-in-law and wife in the wine business, Don's next move was a stint among the vines at Murphy-Goode Estate Winery to “test drive” his new family's industry. After one year, Don accepted his father-in-law's offer to manage ranch operations at Dry Creek Vineyard in 1990. Don's sphere of influence gradually grew to encompass every aspect of the business, including winery operations and sales, as well as vineyard development and acquisitions. Don took on the role of General Manager in 1999 and in April 2006, he was appointed President of Dry Creek Vineyard. In 2012, Don decided to take a well deserved sabbatical to pursue some outside interests as well as an extended list of honey do's at home! We have two great features first with Don Wallace and I discussing our feature wine.Then on to our food and wine feature!Please Click on the 2 links below to listen to our audio features1 Cheers! Click here and join us as we enjoy great food and wine . Click here and join us as we enjoy great food and wine .

This week Jimmy is broadcasting live from Roberta's with some very talented people to talk about Mexico in NYC.In the studio today are Noah Arenstein from The Cabinet Mezcal Bar in the East Village; Mariana Pelaez, food photographer and former restaurateur in Mexico; and Julia Cuthbertson, owner of Las Chingonas Imports and returning guest.Listen in as this room full of experts share their knowledge on authentic Mexican spirits, cuisine, and more! Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

John and Steve talk about Mexican Cuisine (recipes on the recipe page) GUEST: Steve Sando Rancho Gordo-Napa The Bean Book---100 Recipes for Cooking With All Kinds of Beans The Rancho Gordo Story The Bean Book – Rancho Gordo

Superstar chef Jason Atherton joins Helen live in the studio to talk about life, lessons from his career and opening new restaurants  A new four-hands dinner intertwines Thai and Mexican cuisines The boss of Mogi-ya Japanese restaurant is going above and beyond by sending his employees for further studies We meet the creative mind behind Dutch bakery The Lolo House  And foodie insider James Pemberton fills us in with the latest food news.  See omnystudio.com/listener for privacy information.

Follow their journey on Instagram. Rico Torres: https://www.instagram.com/rico__torres/ Diego Galicia: https://www.instagram.com/atthediegoshow/ Join host Andre Natera on Chef's PSA Podcast for an engaging conversation with Rico Torres and Diego Galicia, the award-winning chefs from Mixtli in San Antonio. Discover the implications of Michelin Guide's expansion into Texas and explore the essence of fine dining, Mexican food origins, and iconic dishes. Learn about the rapid growth of El Paso Family Meal, the significance of 'Family Meals' in restaurants, and meet new culinary talents featured in their upcoming event. Rico and Diego share invaluable kitchen wisdom, their creative process, and the importance of teamwork, planning for the future, and humility from their time at the Culinary Institute of America. Tune in for actionable advice on becoming indispensable in the culinary industry, humorous anecdotes, and the controversial topic of kitchen music. 00:54 Big News: Michelin Guide Comes to Texas 06:56 The Unique Story of Mixtli Restaurant 08:23 The Evolution and Global Influence of Mexican Cuisine 18:59 Creative Process and Team Dynamics at Mixtli 28:49 Challenges and Expectations in a High-Level Kitchen 39:19 Humility and Service in Fine Dining 40:42 Opening a Restaurant: The Crazy Journey 44:27 The Importance of Real Estate Knowledge 54:51 Building a Culinary Community 58:33 Chef's PSAs and Kitchen Wisdom

Have something you wanna tell us? Send us a message and it could end up on the show! Tamale Co Mexican Street Food took an Orlando food truck favorite and expanded upon it with a full brick and mortar where they have been serving up steaming hot tamales since 2019. Is this flashy quick service restaurant all show or does it have the meat and masa to back up its recent tiktok popularity? Join Carlos and Sophie as they lay out some pro tips for a low cost date night in down town Orlando and take you to the place where the mole fries are hot and the horchata is iced cold. This is Talk With Your Mouthful: Tamale Co Mexican Street Food! Support the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more!Twitter: @MouthfulpodTikTok: TalkWithYourMouthfulInstagram: mouthful_podThreads: mouthful_pod

Do you know what we mexicans eat on a daily basis, besides tacos? Find out in this new episode!

Go to my New Substack Here: https://chefspsa.substack.com/ Gabe Erales on Instagram / g_erales Chef's PSA Podcast In this episode of Chef's PSA Podcast, host Andre Natera sits down with Gabe Erales, chef-owner of Bacalar in Austin and Ometeo in Washington, D.C., and winner of Top Chef Season 18. They discuss the intricacies of opening a restaurant, the importance of financial planning, and the value of mentorship. Gabe shares his experiences and insights about regional Mexican cuisine, influences from his heritage, and evolving the food scene in Austin. Additionally, they touch on the impact of Michelin stars, the essence of great hip-hop, and fostering a positive kitchen culture. Don't miss this engaging conversation filled with valuable advice for both aspiring chefs and seasoned professionals. 00:00 Introduction and Guest Chef Gabe Erales 01:22 Starting a Restaurant: Financial and Operational Insights 04:07 Navigating Customer Preferences and Restaurant Perception 05:43 Exploring Mexican Cuisine and Cultural Influences 08:38 Michelin Stars and the Culinary Scene in Austin 13:14 Opportunities and Challenges in the Culinary Industry 16:41 Career Journey: From Engineering to Culinary Arts 26:15 Creating a Unique Culinary Experience at Bacalar 31:46 The Unexpected Joys of Trying New Foods 31:59 The Importance of Fermentation in Modern Cuisine 32:41 Advice for Aspiring Chefs 35:15 Recognizing and Mentoring Future Sous Chefs 39:04 The Value of Culinary and Business Mentorship 40:41 Exciting New Projects and Community Impact 43:21 Music in the Kitchen: A Divisive Topic 46:14 Hip Hop and Culinary Parallels 49:58 Mount Rushmore of Chefs 50:52 Final Thoughts and Chef's PSA

DisclaimerThis podcast represents the opinions of Your Life, Reset and guests to the show. The content here should not be taken as, or considered a substitute for, medical advice, diagnosis and/or treatment, for either yourself or others, including but not limited to individuals you may be treating. The content here is for informational purposes only, and because each person is unique, please consult your medical provider for any medical questions or if you have, or suspect you have, a medical problem. In no way does listening, reading, emailing or interacting on social media with our content establish a doctor-patient relationship.Views and opinions expressed in the podcast are our own and do not necessarily represent that of our places of work. While we make every effort to ensure that the information we are sharing is accurate, we welcome any comments, suggestions, or correction of errors.Privacy is of the utmost importance to us. Where appropriate, the people, places, and scenarios mentioned in the podcast may be changed to protect patient confidentiality.This podcast should not be used in any legal capacity whatsoever, including but not limited to establishing “standard of care” in a legal sense or as a basis for expert witness testimony. No guarantee is given regarding the results or accuracy of any statements or opinions made on the podcast.This entire disclaimer also applies to any guests or contributors to the podcast. Under no circumstances shall any guests or contributors to the podcast, or any employees, associates, or affiliates of Virta Health be responsible for damages arising from use of the podcast.If you find any errors in any of the content, please send a message through our form here: https://virtahealth.zendesk.com/hc/en-us/requests/newThis podcast is owned by Virta Health. The contents of Your Life, Reset and show notes are all copyrighted Virta Health. All posts, podcasts, and show notes that are distributed to the public for free can be re-distributed via hard copy or electronic copy for free ONLY if Virta Health is included as the acknowledged author within the actual media that is re-distributed.Your Life, Rest: privacy policy (link) and terms and conditions (link).

Jens Ibsen is a dynamic young composer putting his spin on classical music, infusing it with prog rock, heavy metal and Japanese video game music. Isben's bold and non-traditional style is getting a lot of attention from major institutions like the San Francisco Symphony. But it hasn't been easy. He has had to confront racism as he found his unique place in classical music. He's a lot of different things at once, and you can see that reflected not just in his music but also in who he is as a person. Reporter Jessica Kariisa's profile of Jens Ibsen is the first in our series celebrating California composers. Plus we visit Tio's Tacos in Riverside. Just drive off the 91 freeway onto Mission Inn Avenue and stop when you see a huge orange butterfly hanging off the side of a building. You'll see the airplane parked on the roof and two giants made from recycled aluminum cans taller than the building behind them. This Mexican restaurant/sculpture garden is an immigrant entrepreneur's labor of love. For our series Hidden Gems, KQED's Daniel Eduardo Hernandez takes a trip back to his hometown to meet the owner and creator of the Tio's Tacos wonderland. And we head South to Santa Cruz. The city has played a big role in surfing history – it's where Hawaiian princes first introduced the sport to California back in 1885, and where surfers began using wetsuits in the 1950s. Since then, the city has been on the cutting edge of a lot of modern surf technology. A new company there is hoping to build on that history and help the sport become more environmentally friendly – by using a 3D printer to create surfboards made from recycled hospital trays. KAZU's Erin Malsbury went to check out how these surfboards get made. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on AirTalk, we look ahead into when Californians should expect that summer heat to arrive and get an update on Mosquito season. Also on the show, Marqueece Harris-Dawson drops by to talk about his recent nomination as the next LA City Council president and the future of Los Angeles; we dive into the election of Claudia Sheinbaum, Mexico's first woman president; everything you need to know about COVID-19 this summer; and more. When will that summer heat arrive in SoCal? (00:17) Marqueece Harris-Dawnson to be next LA City Council president (10:13) Claudia Sheinbaum makes history in Mexico's presidential election (23:04) Update on COVID-19 & FLiRT (32:52) The history of SoCal's Mexican cuisine (43:45)

Neil talks Junk Fees, Phonesbeing banned in Restaurants, Mexican Cuisine in Fullerton, and Jack in the box!

In this episode, Hailey shares the ultimate destination for foodie lovers–West Allis! Many residents from across the globe have found their way to West Allis–a friendly, FLAVORFUL place to call home. With a wide range of vibrant cultures, West Allis has had many flavorful influences, including international, sport, nature, and history-inspired cuisines. From Chef Paz Restaurant and Wild Roots to Bread Pedalers and Kegel's Inn, there's a taste of everything for everyone.Read the blog here: https://discoverwisconsin.com/the-flavors-of-west-allis/Chef Paz Restaurant: https://chefpaz.com/; Antigua Latin-Inspired Kitchen: https://antiguamilwaukee.com/; Wild Roots: https://wildrootsmke.com/; West Allis Farmers Market: https://thatswhywestallis.com/farmers-market/; Flour Girl & Flame: https://www.flourgirlandflame.com/; Everyone's Ice Cream: https://everyonesicecream.com/; Pete's Pops: https://petespops.net/; Bread Pedalers: https://www.thebreadpedalers.com/; Tour of America's Dairyland: https://www.tourofamericasdairyland.com/; Transaction Skate Shop: https://www.facebook.com/transactionskateshop/; My Auntie's Kitchen: https://www.westallisdowntown.com/food-vendors; Perspective Brewing Company: https://www.perspectivebrewing.com/; Layman Brewing: https://laymanbrewing.com/; Kegel's Inn: https://kegelsinn.com/; Freese's Candy: https://www.freesescandy.com/; Grebe's Bakery: https://www.grebesbakery.com/; The Bobber: https://discoverwisconsin.com/blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksWest Allis: https://www.westalliswi.gov/

In this episode of Finding Arizona Podcast, Chef Joey Maggiore shares his remarkable journey in the culinary world, shaped by his family's rich history and values. From embracing his father's teachings of hard work and integrity to carving out his own path in the industry, Joey's story is a testament to the power of passion, creativity, and perseverance. Through his diverse restaurant concepts and upcoming projects, like Italiano and Masettos, he showcases his unwavering commitment to honoring culinary traditions while embracing innovation. His dedication to family, balance, and preserving the essence of different cuisines shines through in this episode.In this episode, you will be able to: Discover Chef Joey Maggiore's inspiring culinary journey, filled with passion and innovation. Uncover Chef Joey's visionary approach for expanding the brand presence and making a lasting impact. Chef Joey's Instagram - For updates on all his restaurants and upcoming projects, follow Chef Joey on Instagram @chefjoeymaggiore  Chef Joey's Restaurants - Check out Chef Joey's restaurants, including Sicilian Butcher, Hash Kitchen, and The Mexicano,  and The Rosticceria, for delicious dining experiences. Chef Joey's Cookbook - Look out for Chef Joey's cookbook, The Brunch King, launching in June, for a collection of his brunch recipes. Chef Joey's New Restaurants - Stay tuned for the opening of Chef Joey's new restaurants, Italiano and Masettos, for exciting dining experiences. https://www.youtube.com/youtube.com/channel/UCT1El4slg62CP_XGg_i23vA https://www.youtube.com/youtube.com/channel/UCT1El4slg62CP_XGg_i23vA https://www.linkedin.com/linkedin.com/findingarizonapodcast https://www.findingarizonapodcast.com/ https://www.twitter.com/twitter.com/findingarizona https://www.facebook.com/facebook.com/findingarizonapodcast The key moments in this episode are: 00:01:46 - Introduction to Chef Joey and his family's restaurant business  00:03:19 - Passion for Food and Hospitality  00:04:59 - Legacy and Life Lessons from his Father  00:10:24 - Expansion and Consistency  00:13:11 - Future Plans and Family Legacy  00:13:21 - Embracing Homeland and Culture  00:14:17 - Passion for Mexican Cuisine 00:15:51 - Future Restaurant Concepts  00:18:39 - Cookbook Launch and Future Goals The resources mentioned in this episode are: SUPPORT: If you love this episode, please share it with someone you know will also enjoy it! Not for us, but for our guests, leave a review on iTunes. While you are listening, post a screenshot on social media and make sure to tag @FindingArizonaPodcast so we can thank you! Leave us a five star review!  https://podcasts.apple.com/us/podcast/finding-arizona-podcast/id969100902?mt=2  Ready to start your own podcast? Found House powered by The Finding Arizona Podcast is your best find!Send us a message:  https://www.findingarizonapodcast.com/contact SPONSORS: Revitalize your self-care routine with Earth Based Body! Get 20% off your first online purchase at https://earthbasedbody.com/discount/F.... Embrace the goodness of nature for radiant skin!Upgrade your wellness game with Oura Ring! Enjoy $40 off your purchase using our exclusive link: https://ouraring.com/raf/a6bde107b4?u.... Elevate your health and sleep tracking now! Score a $20 discount on your SeatGeek tickets with code FINDINGARIZONA. Catch your favorite events live from seatgeek.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/finding-arizona-podcast/message

SummaryIn this installment of The Bentonville Beacon, James Bell hosts Chef Rafael Rios, Founder and CEO of Yeyo's. Yeyo's stands out as a celebrated culinary enterprise in Bentonville and Northwest Arkansas, acclaimed for its authentic Mexican cuisine and dedication to sustainable farming practices. This journey began with the Rios Family Farm and one of Bentonville's first food trucks, eventually expanding into multiple venues, including a restaurant in Bentonville's 8th Street Market and a mezcaleria in downtown Rogers. Yeyo's is distinguished by its farm-to-table approach, using fresh ingredients from the family's farms to craft flavorful and traditional Mexican dishes. Chef Rios has been recognized as a multi-time James Beard Semifinalist, underscoring Yeyo's exceptional culinary quality and innovation. This prestigious acknowledgment places Yeyo's among America's top culinary experiences, highlighting its commitment to excellence and deep-rooted passion for Mexican food culture. During the discussion, Rafael shares how his familial heritage has shaped Yeyo's approach to cuisine, how he blends his roots with the local culture and how Yeyo's remains true to its farm-to-table philosophy while providing distinct experiences at each of its establishments.Thanks for tuning in!Show NotesTimestamps in this blog are for the audio-only version of the podcast; video timing differs.(0:54) Introduction to Chef Rafael Rios(4:04) Rafael's Journey to Becoming a Restaurateur(10:23) Multi-time James Beard Award Semifinalist(12:59) Passion for the Farm-to-Table Philosophy(19:32) Key Factors Leading to Yeyo's Growth(20:41) Breaking News: Unveiling Casa Magnolia in Springdale and a Fayetteville Food Truck(24:39) Each Yeyo's Location Offers a Unique Experience(29:47) Happiness is What Brings People to Bentonville(33:44) Rafael's #BecauseBentonville Story(35:56) Blending Rafael's Mexican Roots with Local Culture(39:12) The Spiritual Connection of Corn and Mexican Cuisine(41:51) Advice to Aspiring Culinary Entrepreneurs(43:41) Closing Questions ‍LinksJames Bell Bentonville Economic Development Rafael RiosYeyo'sRios Family FarmYeyo's Food TruckYeyo's El Alma de MexicoYeyo's Mezcaleria y TaqueriaQuotes“We have the ability and the capability of changing the culinary scene in our region…We are resilient. We know what we want, and our team embraces that. Our family embraces that. We work harder now…it allows us to fulfill a certain level of obligation that we now have with our community, the Latino community specifically, to empower them and let them know that we're here and that we can do a lot of things if we do it from the heart.” - Chef Rafael Rios, (11:24)“[Family] matters to what I consider a vital element to a healthy community. So what is it that you are truly doing with your business, and how is it seen by the community? Is it a sustainable business? But the most important thing is the added value to a meal and how it connects with the soil and Northwest Arkansas…everything is tied up to an experience at the end of the day. So we focus on what the experience is going to be.” - Chef Rafael Rios, (18:21)“There is love for community, which is one of the biggest things that drove me to live [in Bentonville]. There is kindness throughout. There are opportunities…Living in Bentonville is a culmination of what our story was initially intended to be. We were looking for a place where we can be ourselves and we can be happy, a place where we can have opportunities to grow. Our kids can have good schools to go to, and the overall quality of life is amazing…So the overall thing is happiness. Happiness is what brings people to Bentonville.” - Chef Rafael Rios, (30:01)

In our fifth episode, Vaidya Jay, and his co-host, Elena, invited a very special guest who divulged some wonderful culinary secrets and a Mexican recipe. The last segment of our Mexican Cuisine conversation gives a breakdown of Mexican fast food in our country especially California, the bountiful benefits of beans for a long life in the BlueZones, and plates more. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

This week, we're venturing into the vibrant world of Mexican cuisine with executive chef Sarah Thompson of Casa Playa at Wynn Las Vegas. At Casa Playa, she presents a vibrant and creative menu featuring bright, California and Baja produce and seafood, woven together with a robust masa program–drawing upon her culinary expertise refined at New York City's lauded Cosme. Chef Thompson graduated from the Culinary Institute of America, and amassed experience at some of New York City's most noteworthy restaurants including Marea and Alder.As a hyper-regional coastal Mexican restaurant, the menu's emphasis lies in locally selected seafood. Thompson sources nearly all of her fish from the Pacific coast, and similarly, she works with purveyors that source fresh, seasonal produce from 50 of the best farms across southwest Nevada, California, and Arizona–also receiving bi-weekly deliveries from the famed Santa Monica Farmers Market. Corn, chiles, and agave serve as the backbone of the Casa Playa menu and are sourced directly from small producers in Mexico via Masienda. Most notably, Chef Thompson's masa program is incredibly layered and distinctive with six distinct corn varieties imported from Oaxaca and nixtamalized in house.Topics Discussed:Early Culinary InfluencesTransitioning to New York's Culinary SceneDiversity in Culinary ExperiencesThe Masa Program at Casa PlayaNavigating the Vegas Culinary LandscapeCollaborative vs. Solo WorkEmbracing Diversity in CuisineSARAH THOMPSON Sarah Thompson and Casa Playa -Wynn on Instagram Check out the menus at Casa Playa Podcast episode: How to Make and Use Masa with Masienda Founder Jorge GaviriaCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef Association This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "Happyholidays2023" to save $100 on membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

Woah there cowboy. Here's another episode for your ears, Noah went on south to New Mexico. He loves the food there. We talked about it. Also, Denver Nuggets basektballs. Eat it up (new slogan) Buy our shirt: https://noah-corp-international.creator-spring.com/

We are meeting with Chris Medhurst, COO of District Taco,the premier authentic Mexican fast-casual restaurant, bringing the flavors of the Yucatán to the masses. The franchise has grown to 15 locations in and around Washington D.C. and Philadelphia metro areas. Their mission is to serve quality – Yucatán style – Mexican food that is fresh, simple and healthful, with a fully customizable menu that includes vegetarian, vegan and gluten-free options. At District Taco, food is made fresh daily from the highest quality ingredients. They strive to limit their impact on the environment by serving in environmentally friendly packaging where possible. Chris is help leading the charge for future growth with franchising and to increase more brand awareness throughout the East Coast. The brand originally stared in 2009 with Osiris Hoil and his neighbor, Marc Wallace and built on the American dream with only a taco truck. Hoil moved to the United States from Mexico in the hopes of becoming an entrepreneur. Today the brand has grown across the country and hopes to create more smiles with its authentic Yucatán style Mexican Cuisine. https://franchising.districttaco.com/ In Part Two, we play a clip from our popular Great Quotes in Franchising podcast. 

In our fifth episode, Vaidya Jay, his co-host, Elena, and a very special Mexican guest give us a peek into the eclectic wonders of Mexican cooking, some of its best-kept ethnic secrets, and a recipe you can try at home topped with nutritious Ayurvedic insights. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

In our fourth episode of the Ayurvedic Cuisine series, Vaidya Jay and his co-host Elena continue their conversation on Mexican food. After discussing several ethnic choices from breakfast to dinner, this delectable episode explores the impressive health balance of Mexican desserts through Ayurveda's point of view. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

Miguel Leal and his co-founders discovered that Mexican dining had evolved in the US, while the Mexican food products found at the grocery store remained stale. With Somos, the team hopes to create the “pasta sauce” of Mexican meals, making the cuisine more accessible for at-home cooks.To learn more about SOMOS and find show notes: https://www.shopify.com/blog/somos-cpg-trends

Bryan Ford is joined by professor of culinary history, Maite Gomez-Rejón. Maite is the founder of ArtBites and she has dedicated her career to exploring the nexus of art and culinary history through lectures, cooking classes, and tastings in museums and universities across the country, including the Metropolitan Museum of Art, the Los Angeles County Museum of Art, and the J. Paul Getty Museum. She co-curated the exhibits Maize: Past, Present, and Future and The Legacy of Cacao at LA Plaza Cocina in Los Angeles and is co-host of the podcast Hungry for History. Bryan brings Maite back to childhood birthday celebrations with a very special crust-cut-off sandwich, Lonches de Piñata. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord   Maite Gomez-Rejón IG: @artbites_maite Bryan Ford IG: @artisanbryan Check out Flavors From Afar at flavorsfromafar.co, and No Us Without You LA at nouswithoutyou.la.See omnystudio.com/listener for privacy information.

In our third episode of the Ayurvedic Cuisine series, Vaidya Jay and his co-host Elena continue their conversation on Mexican ingredients, specifically corn and maize, the core ingredients in Tamales, their ancient native origins, as well as the spice-slicing power of rice to placate sensitive digestive systems through drinks such as Horchata, and more. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

In our second episode of the Ayurvedic Cuisine series on Mexican food, Vaidya Jay and his co-host Elena discuss cooking as a labor of love and the native motives for specific ingredients in recipes such as avocados, cacao, and the need to tone down the consumption of peppers and tomatoes if you have gastric issues, among other lip-smacking topics. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

In our first episode of the Ayurvedic Cuisine Series, Vaidya Jay and his co-host Elena take you on a tantalizing journey into Mexican cuisine with Ayurvedic discussions on the benefits of cilantro, our fiery affair with jalapenos, for the love for tortillas, and plates more. --- Support this podcast: https://podcasters.spotify.com/pod/show/athreya-herbs/support

A new trend is sweeping Mexican food — and it's actually ancient. Nixtamalization is a cooking method that uses calcium hydroxide (naturally found in limestone) to break down corn, unlocking essential nutrients and flavors, resulting in pliable, fragrant tortillas — a far cry from the preservative-laden grocery store tortillas that most of us know. Today, Chef Mariana Alvarado joins co-host Dayvid Figler to talk about why nixtamalization and heritage corn is at the heart of her business, Masazul, and where around the Las Vegas Valley you can try it. Restaurants named by Chef Mariana: Casa Playa at the Wynn B.S. Taqueria at the UnCommons Milpa in Spring Valley Have you tried nixtamalized corn? Tag us on social media if you go! We're @CityCastVegas Instagram. You can also call or text us at 702-514-0719. Want some more Las Vegas news? Then make sure to sign up for our brilliant morning newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Alcohol has always presented restaurant operators with a creative and high-margin opportunity to innovate and set themselves apart from the competition. A newly released Alcohol Trends report covers what's selling, who's buying, and how it's purchased. It also includes nearly 30 on- and off-premises wine, beer and cocktail offers customers say they'd like to try. Our conversation starts off with Mike Whatley, VP of State Affairs and Grassroots Advocacy as well as Michelle Korsmo President and CEO of the National Restaurant Association. They discuss the exciting release of this new report and some of the key findings in beverage alcohol trends today. (01:57) - Alcohol to-go(03:35) - Generational differences(06:16) - Locally sourced beverages(08:20) - Changes to state alcohol laws (10:00) - TJ Oakley, EVP at Main Street Management on creating a wine club(13:24) - Blanca Aldaco, Owner of Aldaco's Mexican Cuisine on cocktails to-go(17:51) - Marrying takeout and on-premise(20:56) - Looking to the future(24:18) - Wine dinners and tasting eventsResources to learn more:Alcohol reportFull press conference with visuals can be viewed on-demandIf you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.Podcast episode production by Dante32.

Ep 247 -A Flavorful Journey through Authentic Mexican Cuisine with the Visionaries Behind It with Beatrice and Daniel Pineda from Superchido and CDMXOur guests this week are from the exciting Superchido and CDMX brands, both are authentic Mexican restaurants in Melbourne that are making waves for its delicious cuisine and unique brand story. Joining us are Daniel and Beatrice Pineda, two of the amazing people behind this innovative venture. Together, we'll dive into the secrets of their culinary success, discuss the importance of diversity and leadership in their team, and explore the role of marketing and storytelling in creating a memorable dining experience. In this podcast we discuss…-Origins of Superchido: We start by discussing the inspiration behind Superchido, its unique dishes, and how it distinguishes itself from other Mexican restaurants in the region.-Storytelling and Branding: Next, we talk about the crucial role of storytelling and branding for Superchido and how it connects with its audience.-Diversity and Leadership: We then explore Superchido's diverse team, its leadership style, and the experiences and challenges of managing a multicultural setup.-Consumer Behavior and Inflation: We wrap up by discussing changes in consumer behavior amidst inflation and how Superchido adapts to continue attracting customers.Please find our guest information here:CDMX Website: https://www.cdmx.com.au/CDMX Instagram: https://www.instagram.com/__cdmx/Superchido Website: https://www.superchido.com.au/Superchido Instagram: https://www.instagram.com/_superchido/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/Mentioned in this episode:Square POS 2Hospo is all about connection – with your customers and your team. But what if your tools could also connect? That's where Square comes in... Square for Restaurants connects your front of house to your back of house. Your team to their schedules. And connects new revenue streams with your marketing – to reach new customers. Whether you have one location or many, Square has everything your business needs to connect your vision to reality. Website: https://squareup.com/au/en/point-of-sale/restaurantsSquare POS 2Hospo is all about connection – with your customers and your team. But what if your tools could also connect? That's where Square comes in... Square for Restaurants connects your front of house to your back of house. Your team to their schedules. And connects new revenue streams with your marketing – to reach new customers. Whether you have one location or many, Square has everything your business needs to connect your vision to reality. Website: https://squareup.com/au/en/point-of-sale/restaurants

This episode begins with an introduction to two very influential figures in Mezcal cuisine and Mexican food culture in the U.S., Mexican-American authors Bricia Lopez and Javier Cabral. Oaxacan restaurateur Bricia brought food for Dave and Chris from her Los Angeles restaurant, Guelaguetza. As they enjoy chile relleno and tamale mole, a discussion sparks about proper etiquette when ordering food in a foreign language. Javier, who is the editor-in-chief of L.A. Taco, then shares his advice with the group. Dave asks the coauthors to share their top five locations for food in Mexico, which leads to a discussion that journeys through the beautiful country and its cuisine. Later, they share all of the details of their new book ‘Asada: The Art of Mexican-Style Grilling.' Bricia describes an asada for Dave and Chris, and extends an invite along with rules for attendance. The pambazo conversation from last episode continues as the guests taste test Dave's recommendation for pombazos in L.A., and give their blessing. The conversation wraps with Javier sharing that L.A. Tacos' Taco Madness 2023 is coming up on May 6th. Hosts: Dave Chang and Chris Ying Guests: Bricia Lopez and Javier Cabral Producer: Victoria Valencia, Cory McConnell, Gabi Marler Learn more about your ad choices. Visit podcastchoices.com/adchoices

In the second part of the episode, we continue to delve into the world of traditional Mexican cooking techniques. From using quick lime to unlock the full potential of corn, to underground cooking in pits, and the art of grinding and milling ingredients, we uncover the secrets that make Mexican cuisine truly special. Don't miss this captivating episode packed with culinary wisdom from ancient Mexican traditions that will leave you eager to try these techniques in your own kitchen!Key Takeaways:Traditional Mexican cooking techniques, such as using quick lime to prepare corn for making dough and underground cooking using a hole or pit, carry cultural significance and add unique flavors and aromas to Mexican cuisine.Grinding and milling of ingredients in traditional Mexican cooking require skill and craftsmanship to create authentic dishes.Techniques such as coating or breading before frying, using racks or grids, and burning peppers to remove skin are valuable tips for achieving perfect results in Mexican cooking. The use of leaves or blades in plants and aluminum or tin foil in cooking showcases the versatility and resourcefulness of traditional Mexican culinary practices.Relevant Links and Additional Resources:157 - Técnicas Ancestrales en la Cocina Mexicana Parte 1 | Ancient Techniques in Mexican Cuisine Part 1Level up your Spanish with our Podcast MembershipGet the full transcript of each episode so you don't miss a wordListen to an extended breakdown section in English going over the most important words and phrasesTest your comprehension with a multiple choice quizIf you enjoy Learn Spanish and Go, please consider subscribing, rating, and reviewing our podcast on Apple Podcasts, Spotify, Google Podcasts, or Pandora. This helps us reach more listeners like you. ¡Hasta la próxima!Support the show

In this episode, we explore the ancient techniques and practices that have made Mexican cuisine famous around the world. From the traditional agricultural system called milpa and the floating gardens of chinampas to the unique utensils and gadgets called artefactos, we reveal the secrets of the centuries-old Mexican cooking methods.Get ready to tantalize your taste buds and enrich your knowledge about Mexican cuisine in this week's episode!Key Takeaways:Discover the ancestral techniques and practices used in Mexican cooking that have been passed down for generations.Learn about the traditional agricultural system (milpa) and the floating gardens (chinampas) used in ancient Aztec agriculture.Gain insight into the unique utensils called artefactos that are integral to Mexican cooking.Understand the cultural significance of livestock farming, known as ganaderia, and the use of boats called trajineras in Mexican cuisine.Relevant Links and Additional Resources:158 - Técnicas Ancestrales en la Cocina Mexicana Parte 2 | Ancient Techniques in Mexican Cuisine Part 2013 - La Comida Mexicana | Mexican FoodLevel up your Spanish with our Podcast MembershipGet the full transcript of each episode so you don't miss a wordListen to an extended breakdown section in English going over the most important words and phrasesTest your comprehension with a multiple choice quizIf you enjoy Learn Spanish and Go, please consider subscribing, rating, and reviewing our podcast on Apple Podcasts, Spotify, Google Podcasts, or Pandora. This helps us reach more listeners like you. ¡Hasta la próxima!Support the show

Today we're salivating over Mexican food and culture with Claudia Johnson. The Mexico City native is general manager of Grand Hacienda, a Mexican restaurant with a handful of Tampa Bay locations. Her latest project is Seaglass Tavern, which features elevated comfort food in Tampa's Citrus Park neighborhood.Dalia recently met up with Claudia inside Grand Hacienda's 4th Street location in St. Petersburg. In our conversation, Claudia discusses the complexity of Mexican cuisine, including regional differences and the strong French influence—something I'd never really considered. She also shares how her business background influences her restaurants, and she explains how the minor Mexican holiday of Cinco de Mayo became such a big deal in the United States.Related episodes:Taco Bus Founder Rene Valenzuela on Cinco de Mayo, His Life-Changing Accident & What's NextChef Joe Isidori Wants You to Explore Florida's Ethnic Food MarketsMichelle Bernstein's Jewish-Latin ‘Mishmosh' of a Life

On a mission to provide healthy and authentic Mexican cuisine, Gaspachos began with fruit cups and has since expanded to a second location - Gaspachos 2.0 - which serves a host of Mexican dishes with an emphasis on health, the environment and quality service.On this week's episode, Julio Ortíz shares the passion behind his family's business, how it began, and why you should stop in when you're in Sacramento.

In this special excerpt, The Dallas Morning News food team welcomes new food and culture reporter Imelda Garcia. The L.A.-born, Mexico City-raised journalist shares how her mom makes mole, her favorite Dallas Mexican restaurant, and why she is still getting used to Tex-Mex.

In this episode, The Dallas Morning News food team welcomes new food and culture reporter Imelda Garcia. The L.A.-born, Mexico City-raised journalist shares how her mom makes mole, her favorite Dallas Mexican restaurant, and why she is still getting used to Tex-Mex. Then Dallas food historian Deah Berry Mitchell stops by to talk about the return of her Soul of DFW food and Black history bus tours, and why she wants to feed people “mentally, spiritually and physically.”

Season 14 rolls on with a spirited episode on Bowl of ‘Zole fest! Jimmy is one-on-one with Arik Greenleaf Torren, AKA the Cater Waiter-turned-Hospitality Maestro, for a chat about mezcal, bartending, and having a good cocktail.Listen in to this deep dive on Arik's journey through the hospitality industry as he recalls the experiences that brought him to Jimmy, and how they helped get Bowl of ‘Zole off the ground. Plus, get a crash course on Mexico's history with the agave plant, known for its complex flavor compounds, and how they make for a fine spirit.This festival was crafted by mezcal aficionados and Mexican chefs. This ever-expanding phenomenon is a celebration of pozole and agave spirits, and will be coming to Denver and Boston soon! Grab tickets and get all the details on the chefs, mezcals, and events at bowlofzole.com. Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

You may know Pati Jinich from her beloved PBS show, Pati's Mexican Table, which brings Mexican flavors, colors, textures and warmth into viewers' homes. Pati is also the author of multiple cookbooks, and has turned her love and passion for Mexican culture & cuisine into her life's work! On this episode, Pati tells her story of moving to the U.S. and how she turned her large appetite for Mexican food into a career.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Grasshopper hunting has been going on in Mexico for thousands of years, but lately eating them has gained wider acceptance. Consumption of the jumpy little protein-packed insects is booming, and more and more restaurants are putting them on the menu ... and not just in Mexico.Today, chapulines, the world of harvesting and eating grasshoppers in Mexico. Read the full transcript here.Host: Gustavo ArellanoGuests: L.A. Times Latin America correspondent Leila MillerMore reading:Are grasshoppers as delicious as ham? Mexico's insect hunters would like you to find outReview: ‘Bugs' documentary explores insect-eating as a cure for world hungerThis pop-up dinner menu is full of bugs. Yes, those kinds of bugs

Fort Worth Native, Sarah Castillo, is a serial entrepreneur who has built an empire across North Texas. It all started with making breakfast tacos for golfers at Marine Creek Golf Course, which led into literally having a dream that she owned a food truck. How wild is that!?! After gaining restaurant experience working at Eddie V's(shout out) - she ventured out (with her mama) selling delicious tacos out of a trailer in the West 7th area of Fort Worth. Over the last decade, her trailer evolved into a food truck 'Taco Heads', and she gained enough notoriety to expand the brand through brick and mortar locations in both Fort Worth and in Dallas. There's nothing Sarah can't do - in fact, back in 2018, she underwent major renovations of a historical building in the Near Southside and opened an upscale Mexican restaurant and bar called Tinie's Mexican Cuisine, named after her mother, Christina. As if she didn't have enough on her plate, Sarah contracted with 87W to open Sidesaddle Saloon in 2021 - a renovated 108-year-old complex of course and mule stables in the Stockyards National Historic District. Tune in to hear how travel has inspired her menu, building relationships golfing gave her an advantage, and owning who she is. A big thanks to everyone who helps make this podcast happen! Producer: Rob Upchurch, RobMakesPods Productions Founding Sponsors: First Financial Bank and M-PAK Studio: BLANC Cowork + Studio Our Media Partners: Madeworthy Media & Tanglewood Moms

It was the summer after my senior year of high school. I had just graduated and I was on my way to Chiquila, Mexico. We landed, for my first time in Mexico, and drove to a remote village where everything was new to me. There was something so foreign, yet so inviting, and that combination made me dive into every experience that approached me over the next few weeks. One thing that stood out to me in such a profound way was the way the culture was food, and the food was culture. As we walked the streets, there were open air dining areas where the community gathered. Grandmas in the village were hand crafting their own tortillas with a method I could have never imagined. The salsa and vegetables were prepared in a way that revealed flavors and cooking techniques that I would have never known existed. Since coming back to the east coast, I had yet to find an option on the shelf or in the restaurants that brought me back there…until I had Somos. Through learning more about this brand and the co-founders who created it, I knew that I had so much more to learn and that it was a conversation I knew would expand all of our knowledge on the way we approach Mexican Cuisine and culture. Through this conversation with Miguel Leal you will hear: What role food plays in the average Mexican household.The main difference in the food culture between America and Mexico. Through working in many of the leading retail food brands, what led Miguel to start Somos.What sets Somos apart from other Mexican food brands and ways you can use each product.What we all can adopt from Mexican table culture. Miguel said through this conversation, “Once you fall in love with the food, you fall in love with the culture. That's what we want to do at Somos. I want to bring two neighboring cultures together, one taco at a time.” My hope is that this conversation does exactly that! ------------------------------------Visit This Episodes Sponsors Cotier Brand:Save 15% on conversation napkins at Cotier w/ code Gather15 through their website here!

Fort Worth Native, Sarah Castillo, is a serial entrepreneur who has built an empire across North Texas. It all started with making breakfast tacos for golfers at Marine Creek Golf Course, which led into literally having a dream that she owned a food truck. How wild is that!?! After gaining restaurant experience working at Eddie V's(shout out) - she ventured out (with her mama) selling delicious tacos out of a trailer in the West 7th area of Fort Worth. Over the last decade, her trailer evolved into a food truck 'Taco Heads', and she gained enough notoriety to expand the brand through brick and mortar locations in both Fort Worth and in Dallas. There's nothing Sarah can't do - in fact, back in 2018, she underwent major renovations of a historical building in the Near Southside and opened an upscale Mexican restaurant and bar called Tinie's Mexican Cuisine, named after her mother, Christina. As if she didn't have enough on her plate, Sarah contracted with 87W to open Sidesaddle Saloon in 2021 - a renovated 108-year-old complex of course and mule stables in the Stockyards National Historic District. Tune in to hear how travel has inspired her menu, building relationships golfing gave her an advantage, and owning who she is. A big thanks to everyone who helps make this podcast happen!Producer: Rob Upchurch, RobMakesPods ProductionsFounding Sponsors: First Financial Bank and M-PAKStudio: BLANC Cowork + Studio   Our Media Partners: Madeworthy Media & Tanglewood Moms 

This week on JobMakers, host Denzil Mohammed talks with Julie King, immigrant from Mexico and founder of Villa Mexico Café in the financial district of Boston. They discuss the challenges of re-launching a career in a new country. It's not atypical for an immigrant to start at a lower rung of the economic and social […]

This week, Ken Potrock talks about all the new things happening at the resort, more Halfway to Halloween announcements, more entertainment has returned, Fantasmic! has showtimes, Producers Vern and James talk about Star Wars for May the 4th, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! DISCOUNTS! If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! We have partnered with the Howard Johnson Anaheim Hotel & Water Playground to get great deals for our listeners! Book your stay at the Howard Johnson Anaheim and get 15% off your stay (code 1000022077)! Magic Key Holders get 20% off their stay (code 1000025935) as well! Book now! Need the perfect bag for your days in the parks? Look no further than Designer Park Co.! Purchase the Rope Drop Bag as featured on Episode 222 and get 10% off your purchase! Use coupon code DLWEEKLY to get the discount. News: An update is coming to the least themed Disney hotels on property soon. The Paradise Pier Hotel will be re-themed to Pixar! Disneyland Resort President Ken Potrock met with community leaders recently talking about exciting changes coming to the resort, and this was one of the previously unannounced updates. The Pixar theme will change over time as new Disney-Pixar movies come out to keep the hotel fresh for guests. – https://disneyparks.disney.go.com/blog/2022/04/news-from-the-disneyland-resort-upcoming-pixar-plans-big-foodie-news-and-more/ The updated hotel theme wasn't the only thing Ken talked about! He revealed more details of what is to come at Downtown Disney. In an interview on the D23 Insider podcast, he said that they are looking at Downtown Disney through the lens of Disney Springs out in Florida and how successful that has been. More diverse options are coming with the addition of Din Tai Fung, a Chinese cuisine restaurant, along with Catal and Uva Bar transforming into a hub of Mexican Cuisine with Michelin-starred Chef Carlos Gaytan. Finally, Ralph Brennan's Jazz Kitchen will be getting a complete overhaul into a more “vibrant California energy” theme. Oh, and Earl of Sandwich will be returning as a pop-up location later this year. – https://disneyparks.disney.go.com/blog/2022/04/news-from-the-disneyland-resort-upcoming-pixar-plans-big-foodie-news-and-more/ Last week, we talked about the Halfway to Halloween celebration. Disneyland announced some information on what the spooky holiday will look like this year. The Oogie Boogie Bash will be returning on select nights this Fall, with no firm dates announced yet. Mickey and Minnie will be sporting new outfits this year, showing off their trick or treating attire. – https://disneyparks.disney.go.com/blog/2022/04/halfway-to-halloween-announcements-from-disneyland-resort/ Even more entertainment is back at Disneyland! Last week, Disneyland's Royal Theatre in Fantasyland resumed story telling of Beauty and the Beast and Tangled. Currently, there are 6 total showtimes, with 3 shows each for Tangled and Beauty and the Beast. As of the writing of this story, the times are not in the Disneyland app since it is in a soft reopening. – https://www.disneyfoodblog.com/2022/04/30/news-storytelling-at-royal-theatre-is-back-in-disneyland/ We have been eagerly awaiting the return of Fantasmic! since the parks closed, but we finally have showtimes! On May 28th, the nighttime spectacular will run at 9pm and 10:30pm and should run nightly through the summer season. – https://www.disneyfoodblog.com/2022/04/27/news-showtimes-announced-for-fantasmic-in-disneyland/ Another dining package has returned to Disneyland with the return of the Disneyland Forever fireworks show. The Tomorrowland Skyline Lounge experience is coming back soon. Guests get a choice of entree with side, dessert selection, unlimited soft drinks, bottled water, or hot chocolate and a good view to see the fireworks from the second floor of the Star Wars Launch Bay. The dining package is $60 and non-refundable if fireworks are cancelled. – https://www.micechat.com/320733-disneyland-news-more-entertainment-more-construction-more-reservations/ We have been lamenting the loss of the trees from the Pirates of the Caribbean queue that were taken out a few weeks ago. Good news! Two new trees, which look to be at least somewhat mature have been replanted in the space! – https://www.micechat.com/320733-disneyland-news-more-entertainment-more-construction-more-reservations/ Last weekend, the Disney Junior Fun Fest took place at Disney California Adventure. It was a one-day event on Friday, which started with a parade from Pixar Pier to the Hollywood Pictures Backlot. A stage was setup in the World of Color viewing area where different Disney Junior characters performed for guests and invited media and influencers. – https://www.micechat.com/320733-disneyland-news-more-entertainment-more-construction-more-reservations/ Banana fans rejoice! A new Mickey-shaped beignet has come to the Mint Julep bar for guests to enjoy. This time, the beignet is being rolled in a banana flavored powdered sugar. A 3-pack is $5.49, and a 6-pack is $8.99. Guests can purchase a side of Caramel Creme Anglaise dipping sauce to go along with it for 99 cents. The Disney Food Blog reports that they taste like Banana Laffy Taffy. Along with the beignet, a Passion Fruit Mint julep is also available for $5.49. – https://www.disneyfoodblog.com/2022/05/01/review-disneylands-new-treat-reminds-us-of-banana-laffy-taffy-in-the-best-way/ The day this episode posts is May the the 4th, an annual celebration for Star Wars fans, playing off the date as May the Force. Disneyland will have a some special food items to celebrate. – https://disneyparks.disney.go.com/blog/2022/05/foodie-guide-may-the-4th-and-beyond-explore-galactic-goodies-at-disney-parks/ Discussion Topic: Producers Vern and James talk Star Wars!