Podcasts about mexican food

Scott and Jenny discuss bolusing 4 Mexican food. ABLEnow save for today's needs or invest for tomorrow Eversense CGM Medtronic Diabetes Tandem Mobi ** Use code JUICEBOX to save 20% at Cozy Earth  CONTOUR NextGen smart meter and CONTOUR DIABETES app Dexcom G7 Go tubeless with Omnipod 5 or Omnipod DASH * Get your supplies from US MED  or call 888-721-1514 Touched By Type 1 Take the T1DExchange survey Apple Podcasts> Subscribe to the podcast today! The podcast is available on Spotify, Google Play, iHeartRadio, Radio Public, Amazon Music and all Android devices The Juicebox Podcast is a free show, but if you'd like to support the podcast directly, you can make a gift here or buy me a coffee. Thank you! *The Pod has an IP28 rating for up to 25 feet for 60 minutes. The Omnipod 5 Controller is not waterproof.  ** t:slim X2 or Tandem Mobi w/ Control-IQ+ technology (7.9 or newer). RX ONLY. Indicated for patients with type 1 diabetes, 2 years and older. BOXED WARNING:Control-IQ+ technology should not be used by people under age 2, or who use less than 5 units of insulin/day, or who weigh less than 20 lbs. Safety info: tandemdiabetes.com/safetyinfo Disclaimer - Nothing you hear on the Juicebox Podcast or read on Arden's Day is intended as medical advice. You should always consult a physician before making changes to your health plan.  If the podcast has helped you to live better with type 1 please tell someone else how to find it!  

In this episode, Tawnya Bahr talks with Amber Doig, an impressive chef and quiet achiever about ego, culinary instinct, seaweed, and why attitude will always beat talent. Amber Doig left Christchurch at 17 for Australia. Twenty-something years later, she's worked alongside Alex Stupack, Chef and Co-Owner of the Empellón restaurant group based in New York City, and is now quietly reshaping how Sydney eats Mexican food. This isn't a rags-to-riches story. It's a story about showing up, getting humbled in a New York kitchen, and realising that where you're from: your mum's single-parent cooking, your Māori heritage, your Pacific roots, is exactly what makes your food worth eating. What You'll Hear in This Episode Food as family Amber grew up surrounded by professional cooking: her mother trained as a chef as a teenager, cooked through her pregnancy, and had Amber in restaurant kitchens by the age of 10, what she calls "young work experience, AKA free labour" Rejected but undeterred When Christchurch's hospitality school turned her away over English and Maths requirements, Amber packed up and moved to Sydney at 17 to start her apprenticeship on her own terms Learning the trade in Sydney From a Rozelle cafe under head chef Christopher Mitchell via the Hospitality Training Network, to six-plus years with mentor Vanessa Martin at Il Piave, Rozelle, the years that built her foundation The New York epiphany A New Year's Eve ball drop in 2010 became a life-changing encounter with Mexican cuisine at Empellón. Five years later, she went back, this time to work Training under Alex Stupak Two years cooking across multiple Empellón concepts, including a James Beard event for the launch of Stupak's taco cookbook and ringside seats as Albert Adrià's team cooked at the Push Project dinner collaboration A lesson in humility Why New York was a wake-up call for her ego, and how working alongside elite chefs from around the world completely redefined her understanding of speed, precision, and culinary knowledge Returning to Sydney with purpose Coming home armed with new techniques, bold flavours, and a fire to show Sydneysiders the real depth and complexity of Mexican cuisine Mexican food beyond Old El Paso Why Amber sees her role as partly educational: the origin story of tacos, mole, Oaxaca cheese, tomatillos, and the fact that Mexico gave the world tomatoes, chillies, and corn Sourcing the unsourceable The challenge of tracking down Mexican ingredients in Sydney's early days, and how the scene has since transformed with local growers and specialist importers now meeting the demand Seaweed as the next frontier Her current obsession: sea lettuce from Rocky Point Aquaculture, dehydrated for salads, blitzed into powders, and made into furikake-style seasonings Pacific roots on the plate A ceviche-inspired ikamata dish drawing on Māori and Pacific culinary traditions, snapper, coconut, and sumac in equal parts nostalgia and innovation Almost a decade at Applejack Her role at Butler, her involvement across new openings, and working with Director of Culinary Patrick Friesen on menu development across 13 venues The Opera Bar, reimagined How Applejack Hospitality is bringing locals back alongside tourists: Basa Falafel, Vietnamese banh mi, broken rice, Sydney Rock oysters with Fermentalist Habanero Hot Sauce, and a genuine commitment to local producers Follow Amber Doig Instagram: https://www.instagram.com/amber_doig_/ About Straight to the Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Reach out, leave a review, and share this episode with someone in the industry who needs to hear it. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr: LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: tbahr@straighttothesource.com.au Lucy Allon: LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Keywords: Women in Food, Straight To The Source podcast, Australian chef, Applejack Hospitality Group, hospitality industry, kitchen culture, Sydney, foodpodcast, Australian food producers, chef career advice, Mexican food, Alex Stupak, Empellón Resources & Links James Beard Foundation, https://www.jamesbeard.org/events-overview Applejack Hospitality Group, applejackhospitality.com.au Opera Bar, Sydney, operabar.com.au Empellón: https://www.empellon.com/alex-stupak/ Rocky Point Aquaculture, sea lettuce and sustainable Australian seafood Carriageworks Farmers Market, Sydney's celebrated producer market, home to local artisans, including Marrickville cheese makers Have a story to share or a topic we should dive into? Drop us a line — we always love hearing from you. Straight To The Source is hosted by Tawnya Bahr and Lucy Allon.@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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Chef Taylor Dillon's path into Mexican cuisine wasn't traditional, and that's exactly what makes this conversation interesting. Born and raised in New Orleans, trained in some of New York's most demanding kitchens including Daniel and Jean-Georges, Taylor eventually found himself completely immersed in the craft, history, and technique behind Mexican food. What started as curiosity turned into obsession, studying nixtamalization, grinding corn from scratch, and building a deeper understanding of a cuisine rooted in generations of tradition. Now, alongside his wife Kayla, he's built Con Amor, a restaurant shaped by passion, discipline, and a genuine respect for the culture behind the food. In this episode, we talk about identity in cooking, earning credibility inside a cuisine that isn't tied to your own heritage, opening a restaurant while building a marriage at the same time, and why some of the best chefs never stop learning. We're also joined by Leigh Wilson, Director of Marketing for Creative Loafing Tampa Bay, for another segment of What's Hot Tampa Bay, discussing the evolution of the local food scene and why chefs telling more personal stories through food is resonating now more than ever. This one is about culture, humility, growth, and building something with intention.   Chef Taylor Dillon shares how growing up in New Orleans and training in elite New York kitchens shaped his culinary foundation. Why Mexican cuisine became a personal obsession, and how self-teaching nixtamalization changed his direction as a chef. The importance of respecting culture, technique, and tradition when cooking outside your own heritage. Opening Con Amor alongside his wife Kayla, and balancing marriage with restaurant ownership. Why collaboration and mentorship matter more than competition in today's culinary landscape. Leigh Wilson of Creative Loafing Tampa Bay joins the conversation for another segment of What's Hot Tampa Bay, discussing how the local food scene is evolving through more personal storytelling and chef-driven concepts.   BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com  TriMark USA Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. Franki https://www.getfranki.com A platform connecting restaurants with high-intent diners through real experiences and user-generated content. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.

Dollar General Mexican Food Taste Test | Stay Outta My Fridge Dollar General Mexican Food Taste Test just turned into a full-on fridge raid as Beard Laws brings Avery and Isla into the chaos of a Cinco De Mayo food experiment that might've been a mistake from the start. This week on Stay Outta My Fridge, things got a little out of control. What started as a quick stop at Dollar General turned into a full-blown Mexican food taste test featuring stuffed nachos, burritos, chimichangas, and mini tacos. With no plan, no expectations, and pure “figure it out later” energy, Beard Laws dives into the ultimate dad dinner challenge—can cheap Dollar General Mexican food actually deliver? Even when Avery and Isla aren't fully in the kitchen chaos, their energy is felt throughout as this episode captures real-life family moments, busy sports schedules, and the reality of quick, cheap meals when life gets hectic. This isn't just a snack review—it's a relatable food vlog about what dinner really looks like sometimes. What's In The Fridge This Week: Dollar General Mexican food taste test (stuffed nachos, burritos, chimichangas, mini tacos) Family-style snack review with chaotic dad energy Cinco De Mayo themed food challenge 2026 Real-life busy parent meal ideas (cheap & quick) Honest reactions from a dad just trying to survive dinner Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. From snack hauls to full dinner experiments, this is family food content at its realest. ️ Timestamps: 00:00 - Introduction: The chaos behind last-minute dinner plans 00:35 - Family schedule chaos on Cinco de Mayo 01:03 - Proactive decision to celebrate with Dollar General Mexican food 02:03 - Reflection on how time slips away in busy family life 02:32 - Anticipation for guest Luther Grimwood and history talk 03:00 - Celebrating Cinco de Mayo while juggling family activities 04:00 - Introducing Luther and his historical insights 07:37 - Historical background: The Battle of Puebla and French intervention in Mexico 10:02 - The U. S. context during the French-Mexican conflict 11:17 - The heroic stand of Mexican forces at Puebla 12:31 - Underdog stories and resilience in sports and life 14:00 - Modern celebration: a food-focused holiday 15:22 - Dollar General shopping spree for Mexican food snacks 16:24 - Review of stuffed nachos: appearance, taste, and rating 17:23 - Evaluation of the beef and cheese burrito 18:12 - Tasting the steak and cheese chimichanga 19:07 - The chicken and rice chimichanga review 25:12 - Mini tacos review and Avery's input on flavor 26:09 - Chicken bacon ranch taquitos review 27:58 - The reality of quick, last-minute family dinners 29:08 - The practicality and humor of exhausted parent life 30:07 - The significance of improvisation and resourcefulness 31:10 - Wrap-up, podcast credits, and community call to share quick dinner stories A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every week — subscribe and join the family! Resources & Links: Beard Laws Podcast for more episodes and content - https://beardlawsstudio.com Luther Grimwood's LinkedIn | Twitter - https://linkedin.com/in/luthergrimwood Dollar General Official Site - https://www.dollargeneral.com/ History of Cinco de Mayo #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #SnackChallenge If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dollar General Mexican Food Taste Test | Stay Outta My Fridge Dollar General Mexican Food Taste Test just turned into a full-on fridge raid as Beard Laws brings Avery and Isla into the chaos of a Cinco De Mayo food experiment that might've been a mistake from the start. This week on Stay Outta My Fridge, things got a little out of control. What started as a quick stop at Dollar General turned into a full-blown Mexican food taste test featuring stuffed nachos, burritos, chimichangas, and mini tacos. With no plan, no expectations, and pure “figure it out later” energy, Beard Laws dives into the ultimate dad dinner challenge—can cheap Dollar General Mexican food actually deliver? Even when Avery and Isla aren't fully in the kitchen chaos, their energy is felt throughout as this episode captures real-life family moments, busy sports schedules, and the reality of quick, cheap meals when life gets hectic. This isn't just a snack review—it's a relatable food vlog about what dinner really looks like sometimes. What's In The Fridge This Week: Dollar General Mexican food taste test (stuffed nachos, burritos, chimichangas, mini tacos) Family-style snack review with chaotic dad energy Cinco De Mayo themed food challenge 2026 Real-life busy parent meal ideas (cheap & quick) Honest reactions from a dad just trying to survive dinner Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. From snack hauls to full dinner experiments, this is family food content at its realest. ️ Timestamps: 00:00 - Introduction: The chaos behind last-minute dinner plans 00:35 - Family schedule chaos on Cinco de Mayo 01:03 - Proactive decision to celebrate with Dollar General Mexican food 02:03 - Reflection on how time slips away in busy family life 02:32 - Anticipation for guest Luther Grimwood and history talk 03:00 - Celebrating Cinco de Mayo while juggling family activities 04:00 - Introducing Luther and his historical insights 07:37 - Historical background: The Battle of Puebla and French intervention in Mexico 10:02 - The U. S. context during the French-Mexican conflict 11:17 - The heroic stand of Mexican forces at Puebla 12:31 - Underdog stories and resilience in sports and life 14:00 - Modern celebration: a food-focused holiday 15:22 - Dollar General shopping spree for Mexican food snacks 16:24 - Review of stuffed nachos: appearance, taste, and rating 17:23 - Evaluation of the beef and cheese burrito 18:12 - Tasting the steak and cheese chimichanga 19:07 - The chicken and rice chimichanga review 25:12 - Mini tacos review and Avery's input on flavor 26:09 - Chicken bacon ranch taquitos review 27:58 - The reality of quick, last-minute family dinners 29:08 - The practicality and humor of exhausted parent life 30:07 - The significance of improvisation and resourcefulness 31:10 - Wrap-up, podcast credits, and community call to share quick dinner stories A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every week — subscribe and join the family! Resources & Links: Beard Laws Podcast for more episodes and content - https://beardlawsstudio.com Luther Grimwood's LinkedIn | Twitter - https://linkedin.com/in/luthergrimwood Dollar General Official Site - https://www.dollargeneral.com/ History of Cinco de Mayo #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #SnackChallenge If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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This week on Chasing the Rabbit, the full pastoral crew is back around the table—Brooks, Jason, Jeremy, Eric, and Adam—with a table full of Italian candy, Coke Museum trauma, lice clinics, Cinco de Mayo plans, and somehow… glorified bodies. Somewhere between debating whether the inside or outside of Italian candy is better and discussing the best local Mexican food spots, the conversation turns toward Graduate Sunday, the National Day of Prayer, and this week's message from Luke 24 and John 20 in the 40 Days of Wonder series.The pastors unpack Jesus appearing to His disciples after the resurrection—walking through locked doors (maybe?), asking for food, proving He was physically alive, and giving us a glimpse of what resurrection life will be like for believers. Yes… it gets deep. And weird. And funny.The resurrection of Jesus wasn't symbolic—it was physical, real, and victorious. And because He lives, believers have the promise of resurrection too.Jesus was the firstfruits—and what happened to Him points to what is coming for us.So whether you're pondering eternity, planning Taco Tuesday, or just trying to survive a bowl of Italian candy… this episode has something for you.Follow, rate, and share Chasing the Rabbit with someone who needs a little theology and a lot of laughter this week.

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On Cinco de Mayo, Darien delivers a heartfelt Small Town Soapbox comparing tacos versus taters, celebrating how Southern country cooking and Mexican flavors bring people together. From fried chicken and gravy to salsa and tortillas, this warm reflection shows that while the plates may differ, the values of family, community, and sharing a meal remain the same. Follow us on Facebook and Instagram or download our app to stay connected! www.1011thepulse.com The Porch with Darien and Asa The Pulse IG Darien's IG ios App Android App Advertise With UsWant to reach loyal, engaged listeners who support local businesses? Advertise on our shows and put your brand in front of the right audience. Click below and an account executive will contact you. Advertise with UsSee omnystudio.com/listener for privacy information.

Jon Paul Morosi, Pistons Cavs keys.

Who won the Draft?

Big Finish

Weather, Cinco De Mayo, different types of Mexican food, food trucks, some sports and great local restaurantsSee omnystudio.com/listener for privacy information.

Introducing the All Def SquADD Cast show “Versus". It's a podcast with the OG SquADD! Each week, the SquADD will debate topics and vote at the end to see what wins. Versus airs every Monday and you can download and listen wherever podcasts are found.Special GuestJordan ConleyJames DavisCourtney HaynesThis Week We DiscussSoul Food vs Mexican FoodGroup Dinners vs Solo DiningMove To English Speaking Country W/ Your Money/Valuables vs Foreign Language Country W/ A Million DollarsS/o To Our SponorsBetter HelpWhen life feels overwhelming, therapy can help.Sign up and get 10% off at BetterHelp.com/SQUADDThat's BETTERHELP.com/SQUADD

In this episode Christy asks a shocking question about Mexican food. Christy also tests her sports lingo knowledge.

Join us as we explore the flavors of Mexico at Walt Disney World, and find out if Rosa Mexicano is the best Mexican food destination. From tacos to enchiladas, and from guacamole to churros, we'll dive into the menu and atmosphere of this popular restaurant. Whether you're a Disney fan, a foodie, or just looking for a great dining experience, this video is for you. We'll share our honest review of Rosa Mexicano, highlighting the must-try dishes, and what makes it stand out from other Mexican restaurants at Walt Disney World.   0:00 Introduction 15:08 Let's Discuss Rosa Mexicano 34:12 Wrap-Up   week, Gary and Mike discuss recent announcements regarding the Parks and Resorts. From dining plans to discounted tickets, we've got you covered. We will also debut a new Game Show. Thanks for listening, Gary and Mike.   Support the Show: Luxury Travel Advisors LLC - Book your next vacation with Mike and Kristen....Their services are completely free, and you will support a small business. (mike@luxurytraveladvisorsllc.com) or (kristen@luxurytraveladvisorsllc.com)   Social Media: Facebook Page: https://www.facebook.com/wdwbtg Facebook Group: https://www.facebook.com/groups/748540042888446 Instagram: https://www.instagram.com/wdwbtg Twitter (X): https://x.com/wdwbtg YouTube: https://www.youtube.com/@wdwbtg LinkedIn: https://www.linkedin.com/in/ltallcmike   #WaltDisneyWorld #Disneland #Disney

Which Mexican Food Dish Is Named After A Small Donkey? The correct answer could win you $1,000 on The Andie Summers Show with Minute To Win It!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the season finale of the Culinary Journeys series, Chef Himanshu Saini, the chef behind the three-Michelin-starred Trèsind Studio, shares the travel experiences that have shaped his cooking. From Italy's slow food culture to Mexican street food, this episode explores how travel influences the way chefs think about food. Destination Highlights & Culinary Insights: 1. Italy - A culinary road trip. For Himanshu, Italy is where food, landscape and culture come together effortlessly. It's a place best explored slowly and through long drives, local restaurants and unforgettable dishes. • Road trip from Milan to the Dolomites. https://www.instagram.com/ristorantelido84/ • Exploring the vineyards of Franciacorta. https://www.instagram.com/franciacorta/ • Exploring the lively lake town of Desenzano del Garda. • Discovering the charm of Lecce in South Italy. • A pilgrimage to Naples to eat the best pizza in the world in Chef Franco Pepe's restaurant. https://www.instagram.com/francopepeingrani/ 2. Mexico - Street food and cultural crossroads. Mexico's street food culture is vibrant, regional and deeply rooted in history. • Why Mexican street food is one of the most exciting food cultures in the world. • Discovering the Lebanese influence in Mexico City. 3. India - The world's greatest street food culture. 4. France – The world's greatest destination for the culinary techniques. This special Culinary Series is brought to you by Emirates NBD Voyager Credit Cards. Connect with Himanshu at: https://www.instagram.com/chefhimanshusaini/ Thank you all for tuning in today! If you enjoyed this episode, please hit that subscribe button here, or on your favorite podcast platform. I'd love to hear from you! What destinations or journeys should we feature next? Drop a comment, leave a rating, or write a review - it truly makes a difference. Stay connected with me on Instagram @moushtravels to find out who's joining me next week. You can also explore all past episodes and destinations mentioned by our guests on www.moushtravels.com or in the episode show notes. Thanks for listening! Until next time, safe travels and keep adventuring.   "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Family trivia at its finest....with something for everyone in the household. Facebook PatreonSee omnystudio.com/listener for privacy information.

You ever go on social media and you see yet another Brit completely destroying Mexican food words like Pico de Gallo, Taco and Guacamole? Well, it's happening again folks. It's happening again.

In today's episode, we're talking to Chef Rick Bayless, renowned chef, restaurateur, and advocate for Mexican culinary traditions. He's spent decades bridging cultures through food, from growing up in his family's restaurant to living five years in Mexico studying regional cuisine with local cooks.We explore his journey from childhood cook to award-winning chef, and how he's built a career dedicated to authenticity and tradition.You'll hear about his transformative first trip to Mexico at age 14, his approach to training the next generation of hospitality professionals through purpose-driven work, and the peach-canning memory with his grandmother that shaped his entire culinary philosophy.Resources and links:Rick Bayless on InstagramRick Bayless on YouTubeRick Bayless' WebsiteConnect:Future Fork podcast website⁠⁠Paul Newnham on Instagram⁠⁠Paul Newnham on X⁠⁠Paul Newnham on LinkedIn⁠⁠Disruptive Consulting Solutions website⁠⁠SDG2 Advocacy Hub website⁠⁠SDG2 Advocacy Hub on X⁠⁠SDG2 Advocacy Hub on Facebook⁠⁠SDG2 Advocacy Hub on LinkedIn

Send us a textortillas aren't just food — they're Indigenous technology.

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Clay proudly declares that nothing screams “American Thanksgiving” louder than ditching the dry turkey for a mountain of fajitas, chips and salsa, queso waterfalls, and a cold goblet of Mexican beer, because in the South we've fully adopted authentic Mexican and Tex-Mex as our own native cuisine; if you ask him for the most traditional, red-white-and-blue meal money can buy in 2025 Mississippi, he's slamming down a happy plate special with chicken fajitas, refried beans, rice, extra queso, and a side of chimichangas before he'll touch a slice of pumpkin pie, proving once and for all that real American food comes wrapped in a tortilla and served with a side of “hold the turkey, pass the salsa.”              

"Next Level Chef" winner, Pyet DeSpain discusses her debut cookbook Rooted in Fire: A Celebration of Native American and Mexican Cooking. The recipes showcase traditional Native American ingredients, techniques and approaches, and how they connect with traditional and modern Mexican cooking.

Best known to her millions of followers as What’s Gaby Cooking, the Los Angeles-area chef is a best-selling cookbook author, creator of the Dalkin & Co spice blend line and you can eat her food at Gaby’s in Neighborly food hall. Gaby tells Rachel Belle how she went from being a tragically picky eater to having a career as a chef, shares which celebrity she private cheffed for, and the dish that literally broke her website when said celebrity gushed over it on a late-night talk show. Gaby wants to cook and enjoy her last meal in the Sonora region of Mexico, so Rachel interviews the owner of Caramelo, an artisan, Sonoran-style tortilla maker out of Lawrence, Kansas. Yes, Kansas! And Rachel swears there are no better tortillas in America! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show, The Nosh. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

If you're a business owner who makes their living serving food or drinks that are rooted in Mexican traditions, or a brand owner who is selling spirits made in Mexico or, perhaps, made somewhere else but rooted in Mexican tradition, what are your obligations — if any — to the people who come from Mexico?Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Lyanne Alfaro of Moneda Moves with insights from Arturo Lamas of Lost Lore Tequila and Primo Hermano Mezcal.Episode notesCheck out Lyanne's podcast, Moneda Moves!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Scott Porter, the Owner, Founder, and Chief Churro Officer of San Diablo Artisan Churros, joins the show to share his journey from starting an airline to revolutionizing the world of churros. Hear how he fell in love with churros, the secret recipe that changed everything, how to come up with new product ideas, how he got Charles Barkley to try his churros, and his 3 dream tacos. Connect with Scott at SanDiabloChurros.com, on Instagram & TikTok @SanDiabloChurros, and on LinkedIn

After a short baby break, Alex and Jim are back talking about High School Reunions as Jim's 20th is coming up, Alex going to a wedding back home and mexican food. podcast@germany-vs-usa.com

Nate and Yazmin talk about American vs Mexican Food.Become a Member at: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.skool.com/fluent-spanish-speaker-academy⁠

Comedian Maggie Faris on what happens when something ends up in your food that shouldn't be there, best breakfast spots and the showcase she is putting together for Wednesday night at Laugh Camp. Plus, BEAT THE JOCK featured back to back wins for the listeners and Vikings Insider Sam Ekstrom with a really strange prediction for Sunday's game. See omnystudio.com/listener for privacy information.

What happens when you grow up in a Mexican steakhouse, but later discover the healing power of plants?For Dora Ramírez, the journey from sizzling meats to vibrant, plant-based cuisine was nothing short of transformative. Raised in Ciudad Acuña, Mexico, Dora feared giving up animal products would mean giving up her culture. Instead, she found that beans, grains, veggies, and spices didn't just replace her favorite dishes—they enhanced them.Now, as the author of Comida Casera, Dora is sharing her fresh, plant-strong take on everything from tamales and mole to street food and comforting family classics. Her story is a celebration of food, culture, and the powerful connection between tradition and wellness.In this episode, you'll learn:How Dora transformed her steakhouse upbringing into a plant-based journeyThe inspiration behind her cookbook, Comida CaseraWhy dishes like tamales and mole carry deep cultural meaningPractical tips for making authentic Mexican food at home—100% plant-strongHow food can honor heritage, heal the body, and bring people togetherWhether you're new to plant-based eating or just looking to spice up your kitchen with authentic Mexican flavors, Dora's story proves you don't have to sacrifice tradition to cook with plants.Episode WebpageWatch the Episode on YouTubeUpcoming Events:Join us for our 2025 Plantstrong Retreat in Black Mountain, NC - Nov 9-14, 2025: https://plantstrong.com/pages/black-mountain-retreat Let Us Help Your PLANTSTRONG JourneyUse Code: KALE20 for $20 off Annual Subscription at https://home.mealplanner.plantstrong.com/ COMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Leave Us a Voicemail QuestionLeave us a voicemail: https://www.speakpipe.com/plantstrong Follow PLANTSTRONG and Rip Esselstynhttps://plantstrongfoods.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotify

We are back with a series of episodes highlighting the flavors of our region and the people behind the stove making it all happen, the market vendors of Rutland, Vermont's Farmers' Market.  No where else in the region can you find such a diversity of cuisine and so many different personalities in the same place.     In this episode of Root Words, we'll find comfort food, community, and a little slice of home with Victoria and Gustavo Covarrubias of Victoria's Authentic Mexican Food.   Victoria and Gustavo didn't move to Vermont to open a food business, but an encounter with a welcoming neighbor inspired them to share their recipes with the community.  Cooking from home doesn't just support Victoria and Gustavo's business.  Victoria hopes it will also support her son Ernesto's sense of self.   A home cooked meal can connect us to the places we grew up or places we've never been.  It can connect us to loved ones and to strangers.  Sharing ourselves through food builds community.   Join us next time as we connect with more market chefs on Root Words. This episode was produced by Stephen Abatiell. Special thanks to Victoria and Gustavo Covarrubias. To learn more find Victoria's Authentic Mexican Food on Facebook or visit them at the next Saturday market.  Root Words is produced in the heart of Rutland County Vermont and is made possible by generous support from listeners like you.  You can support Root Words by visiting us Online

An interview with Chef Julio about the History of Gaby's Restaurant, the food, and his Puerto Vallarta cooking classes.

The big 405 prize giveaway! The 4' of safe space in my entire neighborhood to park my bike has been compromised, so now we all suffer. T Dog's pre-birthday, and more wonderful, reliable service at another California Mexican restaurant. I went to see an old movie with Barbara Hershey and John Lithgow and they were there, and so was the piece of shit director. Nobody saw Nobody 2, and deservedly so. Like the old saying goes: “people that host shows in Glass Houses should have stones thrown at them.” (It was a reach, but I went for it)

Its Kevo's first episode back after his one month unplugged and away from all things political; We start with ANOTHER woke white lady letting us have it by telling white people that voted for the current POTUS where we can't eat and only gives us permission TO eat at one restaurant....and it ain't even Waffle House; And more importantly the greatest parents a little boy could have are having to deal with that little boy being punished and not being welcomed at a "CHRISTIAN" school because just so happens his parents are 2 women...2 WOMEN that are raising him under their roof to know, respect and love: GOD, FAMILY & COUNTRY! They are raising a man in a time in which we really need men like him and traditional parents like them; However because of their sin their son is being denied a Christian education by cowards. ONLY these 2 topics tonight on Unwavering: Toxic Masculinity From the Dude's Den brought to you by @rhtcinc.com

We finally know which pricey infrastructure projects Denver voters will be deciding on this November, because earlier this week City Council approved the $950 million Vibrant Denver bond package. Did every neighborhood and community group get what they wanted? We talked about the bond a lot over the last few weeks and listeners, especially transit advocates, had thoughts as well — so host Bree Davies and producers Paul Karolyi and Olivia Jewell Love are reaching into the mail bag. They discuss your takes on bike lanes, back-to-office mandates, Mexican restaurants and issues that could dominate the 2026 elections. Bree mentioned this WHYY article about Philly's return-to-office mandate last year.  What do you think? We always want to hear from you! Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 For even more news from around the city, subscribe to our morning newsletter Hey Denver at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm Learn more about the sponsors of this episode: Regional Air Quality Council Multipass Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

Chef Yara Herrera, a native of Los Angeles, worked in some of LA's most demanding kitchens (Spago, Providence, Majordomo) before moving to New York City and Momofuko Ko. During the pandemic, after gaining attention for her own food in pop-up form, she was approached by the owners of Rolo's--the hit restaurant in Ridgewood, Queens--about partnering on a Mexican-American restaurant, which came to be in the form of Hellbender. In this free-ranging conversation, Yara discusses her circuitous route to the kitchen and why it took several years to begin exploring the cuisine of her own heritage.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Whether you're looking for the best pico de gallo to bring to carne asada, or a fresh twist on tres leches cake – try a bit of matcha powder – chef Alfredo Garcia's new cookbook has got you covered. “Let's Make It! A Mexican-American Culinary Adventure” reflects on the dual influences on Alfredo's cooking, with Mexican-inspired versions of American classics.  Alfredo Garcia has been a full-time content creator since 2021. Before that, he was the private chef for multiple Major League Baseball players. His love of cooking is inspired by the strong women in his family, especially his mother, grandmother, and aunts. Watch this episode at youtube.com/TalksAtGoogle.

SPONSORS: - Your summer wardrobe awaits! Get 20% off @chubbies with the code cave at https://www.chubbiesshorts.com/cave #chubbiespod - Sign up for a $1 per month trial period at https://shopify.com/bears. - Order a bottle of Por Osos and some killer merch online https://drinkporosos.com This week on 2 Bears 1 Cave, Tom Segura and Bart Kersher are joined by rapper That Mexican OT! They kickoff the chat talking about Mexican food, burger spots, and That Mexican OT reveals a wild secret he has about eggs. On top of being super chill, That Mexican OT is a real authentic dude and he opens up about his very unique upbringing that helped shape who he is today. The trio discuss everything from hunting kangaroos to Japanese cholos, plus they also talk about bullfighting, gangster moms, pimp fathers, four wheelers, Project Recess! Grab some Por Osos and enjoy this episode! 2 Bears, 1 Cave Ep. 293 https://tomsegura.com/tour https://www.bertbertbert.com/tour https://store.ymhstudios.com Chapters 00:00:00 - Intro 00:04:16 - Mexican Food, Burger Places, & Eggs 00:10:47 - Kangaroo Hunting, Collabs, & Project Recess 00:19:56 - Bullfighting & Strippers 00:25:57 - Mom Scents & Med Shit 00:34:30 - Going International 00:40:18 - Authenticity & Growing Up Young 00:46:30 - Four Wheelers & Cholo Culture 00:52:26 - It's Scary Underwater 01:00:25 - Tough Guys 01:07:19 - Album Drop, Movies, & Rap Music 01:15:38 - Vodka Endorsement Learn more about your ad choices. Visit megaphone.fm/adchoices

Recreate beloved Mexican dishes with a compassionate, plant-based twist, without sacrificing flavor, family connection, or culture. From pozole & tamales, tortillas and even enchiladas, today we dive into something close to our hearts, and stomachs, to see how authentic Mexican food is one of the most delicious and adaptable cuisines to make plant-based Episode Show Notes Newsletter Sign-Up Support Our Podcast on Patreon Your Hosts: Toni Okamoto (founder of Plant-Based on a Budget) & Michelle Cehn (founder of World of Vegan) Thanks for tuning in to the Plant-Powered People Podcast! Be sure to subscribe at PlantPoweredPodcast.com to get our podcast e-mail newsletters.  Resources Plant-Based on a Budget (budget recipes) World of Vegan (vegan recipes and guides) The Thrive Bundle The Friendly Vegan Cookbook Plant-Based on a Budget Meal Plans Connect with World of Vegan Instagram TikTok YouTube Facebook Newsletter

In celebration of Cinco de Mayo, Tom gives his top three favorite Mexican foods.

In celebration of Cinco de Mayo, Tom gives his top three favorite Mexican foods.See omnystudio.com/listener for privacy information.

On this episode of Snacky Tunes, Darin sits down with Buddha Lo, executive chef and co-owner of Huso in NYC, and the two-time winner of Top Chef. Buddha shares how he started cooking in his family's Chinese restaurant in Australia, his journey through London's top kitchens, what drew him to New York, and how music plays a key role in shaping the vibe at his fine dining spot.Then we dig into the archives with a visit from 2:54, who stopped by while on tour from London. We chat about their then-new album and their unexpected love of Mexican food—a rare find in the UK then.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

This week on Snacky Tunes, Darin sits down with chef Jesús “Chuy” Cervantes, the force behind Damian and Ditroit Taquería in Los Angeles. From growing up in El Paso to cooking alongside Enrique Olvera, he shares his journey through kitchens, cities, and flavors—including the big moves that brought him from Brooklyn to DTLA. Plus, we talk about this week's can't-miss Pujol pop-up at Damian (pro tip: try the bar).Later, Darin pulls up a performance from the archive by the Big Ups (featuring former HRN Engineer Joe Galarraga!) who had recently released their album, Eighteen Hours of Static. The crew discussed band life, touring, and which band member dominated the kitchen.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

In this episode of the podcast, Donny the concept of branding in modern society, discussing various brands and their implications in politics, culture, and personal experiences. He delves into the complexities surrounding immigration and due process, the challenges faced by the Democratic party, and reflections on cultural evolution and nostalgia. The conversation wraps up with personal insights and a call to action for listeners. The issue of due process is complex for Democrats. Democratic candidates need to find a way to the center. Cultural evolution is reflected in brand strategies. Personal experiences shape our views on branding. High school experiences vary widely among Americans. Nostalgia plays a significant role in personal branding. The importance of maintaining old friendships is highlighted. Branding strategies must adapt to societal changes. Listeners are encouraged to engage with the podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us for a discussion with Courtney Dauwalter, the world's best female ultramarathon runner. Courtney and Cam cover their recent Spike Camp run, Courtney's continued growth with the Pain Cave and a handful of questions from Cam's peanut gallery. Follow along: Instagram: https://www.instagram.com/cameronrhanes Twitter: https://twitter.com/cameronhanes Facebook: https://www.facebook.com/camhanes/ Website: https://www.cameronhanes.com Follow Courtney: https://www.instagram.com/courtneydauwalter  Thank you to our sponsors: MTN OPS Supplements: https://mtnops.com/ Use code KEEPHAMMERING for 20% off and Free Shipping Hoyt: http://bit.ly/3Zdamyv use code CAM for 10% off Montana Knife Company: https://www.montanaknifecompany.com/ Use code CAM for 10% off  Grizzly Coolers: https://www.grizzlycoolers.com/ use code KEEPHAMMERING for 20% off Black Rifle Coffee: https://www.blackriflecoffee.com/ Use code KEEPHAMMERING for 20% your first order MUDWTR: https://mudwtr.com/cam use code CAM for 15% off  Timestamps: 00:00:00 Spike Camp Run 00:07:01 How Courtney Built Up Her Strength 00:11:47 What Keeps Courtney Motivated 00:13:21 How Courtney Decides on Which Races to do 00:17:15 The Unknown in Running Races 00:25:54 Navigating the Business Side of Running as an Ambassador 00:33:51 Ultra Running in the Olympics? 00:38:29 Ad Break - Hoyt & Montana Knife Company 00:39:38 Cam & Courtney's Races So Far 00:41:37 The Woman from the Philippines & the Bible 00:45:47 Mexican Food & Crepes 00:50:32 Q - Courtney's Knowledge in Jelly Beans 00:52:11 Q - Courtney & Cam's Preferred Finish Line Songs 00:54:49 Courtney's Love of the Mountains 00:59:29 Courtney's Current Training Regime  01:00:54 What a Perfect Training Day in the Mountains Looks Like 01:02:33 Q - Who Cam or Courtney Run with if They Could Choose One Person 01:04:14 Q - You're Stranded on an Island & Can Only Have Three Things - What are They? 01:05:25 Q - If You Could Swap Minds with Another Runner - Who Would it Be? 01:07:42 Q - What Does the Grind Mean to You? 01:13:15 Q - What's Better - Learning From Success or Failures? 01:15:24 Q - How Much Do You Value Doing Difficult Things? 01:18:44 Courtney's “Pain Cave” 01:29:42 How Courtney Navigated Pain Before the Pain Cave 01:34:31 Inspirations in the Sport of Running 01:37:53 Q - Can the Pain Cave be Accessed in Other Sports? 01:40:47 Q - Is the Pain Cave Courtney's Purpose? 01:44:53 Outro

The world’s most famous MasterChef Nick DiGiovanni joins the boys to discuss Gordon Ramsay cussing him out, Logan Paul cheating during MrBeast’s $1M challenge, Rizzler’s undeniable aura, cooking the world’s largest chicken nugget & cake pop, crying over a medium rare steak, eating a butterfly, why he doesn’t cook for his girl, where to find the best pizza on earth & more…   SUBSCRIBE TO THE PODCAST ► https://www.youtube.com/impaulsive   Watch Previous (xQc On Being Richer Than MrBeast & iShowSpeed, Sued By Ex-Girlfriend for $10M, Logan vs. Ludwig) ► https://www.youtube.com/watch?v=issJej_o8KU&t=2782s   ADD US ON: INSTAGRAM: https://www.instagram.com/impaulsiveshow/   Timestamps: 0:00 Welcome Nick DiGiovanni!