My vote is the origins of chocolate and if you made a close-to-real-life rendition of what the ancients were physically consuming, versus a more Max Miller, 21st century version of the same drink
@@TastingHistory I'm so happy to hear that! Ever since I was a child and first heard of the origins of chocolate and the bitter, ritual drink made by the Aztecs, it has fascinated me. To see you tackle it would be a treat unto itself.
@hiromikami - That is so "A Christmas Carol" message --- "This boy is Ignorance. This girl is Want. Beware them both, and all of their degree, but most of all beware this boy, for on his brow I see that written which is Doom, unless the writing be erased."
I have to say, I really appreciate your constant refrain of "If you can't find X, use Y, it's FINE." Really takes some of the intimidation factor out of trying a new, unknown recipe!
I've never worried about the size of my mortar and pestle... until I saw Ken's. Truly, all the women I've cooked with before have said it was big enough. It just took a little longer to grind things up, which was fine because I was young then and had the stamina. But now, I don't even take it out. My wife suggested we make pesto the other night. I couldn't look at her. I just sighed and suggested we order delivery. I know she's not satisfied, but what can I do?
I've lived in Mexico my entire life and am in the food and wine business, so have read and heard a lot of inaccurate and/or patronizing information about Mexican cooking. I have very rarely seen anything as good as this! I am blown-away impressed!
Well , I'm Mexican and I don't know what part of Mexico you lived but Mexican food is so extensive and so diverse and it varies from each state and region so I don't know what you mean when you said "I've rarely seen anything that good" and that there are many "inaccuracies" and "patronizing" and what qualifies you to make that judgment other than just having lived in some part of Mexico when Mexican food is largely unknown even to Mexicans that don't travel to other parts of Mexico and don't know any other foods out of their own states or regions where they live. Just saying.
My Dad was a chef. I used to love sitting with him and talking about cooking. He passed on New Year's day this year, but I feel like he's here with me when I watch these videos. It comforts me so much ❤️❤️❤️
My Mother passed away in 2016 and my Father shortly after in 2017. And I miss them but I also know that they want me to get on with my life. But actually I was The Chef of the family. I started cooking professionally at 18 but I have been cooking since I was 9. I wonder when you're Dad talked to you about food what do you think was some of his best advice? Also what was his favorite recipe?
One of the things I love most about this channel is that there’s always something completely unexpected in there somewhere...like a Richard Simmons reference in an Aztec recipe.
Some of us in El Salvador still nixtamalize our corn and take it to the mill to be turned into masa. The guy who grinds the corn for me charges me 50 cents, and I have to say, masa made this way is superior to masa made with Maseca. But I'm super happy to see my region's ancestral food represented here! You rock, Max!
I was very honored to teach English to many Salvadorans in the USA. Many were abuelas. They would all feed me their homemade pupusas and ask me when I would have babies. I can still taste them....heaven on earth. My favorite is queso con loroco.
Me neither even though I'm mexican, when we need alkaline things in that sort of traditional cousine way we use the ashes that form on the pots and comales wich is actually tequesquite, it's used traditionally not so often and never usually bought, it's just a side product of the traditional cousine
Wood ash wasn't just used in Mexico. It was also used by many tribes throughout North America as a leavener, a seasoning and for processing acorns and corn. Navajo recipes sometimes call for juniper ash specifically. Would love to see you explore the indigenous foods of North America.
One of my favorite things that you do is that you speak with perfect diction and totally nail the pronunciation of non English words. I realize that Spanish is probably the most phonetically consistent language on the planet, but you go to the trouble of learning dialectical pronunciation and intonation. I admire your dedication to accuracy and precision.
Fun fact! Pellagra became very common in the Southern US during the 1900's, and was ravaging the countryside until in 1915 Joseph Goldberger was put on the case directly by the Surgeon General. By studying prisoners, orphans, and mental patients, Goldberger found rather than caused by a germ, Pellagra seemed to be caused by diet, and by 1926 established a diet to stop it from occurring. HOWEVER, he did not discover _what_ vitamin was missing, just that something was missing. That honor goes to Conrad Elvehjem, who found niacin cured pellagra in dogs (yes it can occur in dogs). Further studies done by 3 other scientist also concluded that niacin was the missing vitamin to cure pellagra in humans. Also fun fact, pellagra is twice as likely to show up in females than in males, as estrogen has a tendency to inhibit the conversion of the amino acid tryptophan to niacin. So yeah, girls need more to stay healthy!
"But, if you have a tortilla press..." THANK YOU! You're the first FoodTuber I follow here that uses them and it's so weird to me. I'm so glad you use one.
@@jimmyrrpage haha. I think tortilla presses seem so fancy. I remember making tortillas with my aunt and we used our hands. I never see anyone use their hands in videos. It is a lot of work and the results aren't as consistent as with a press, but that's how we did it.
Hi Max.. I’m from Mexico and I can tell you that we still eat those quesadillas with different fillings like chorizo, mushrooms and flor de calabaza and green sauce. I never knew the recipe was so old! Love the videos!
I like how in every episode, you always have a different Pokémon in the background that sorta describes what the dish will be like. Like Quesadilla to Pikachu Libre
@@Zaku186 Except for the ironic fact that TH-cam is also a "crappy streaming service." Lol! I know you were referring to the subscription streaming services, but it still made me giggle. 🤭
@@TastingHistory Netflix is busy... with things... I'd love to see you on Amazon Prime though! I could binge this, the Expanse and the new show on Marie Curie all at the same brain pleasing time!
Bravo! I teach 4 AP US History classes at an inner city high school and I am a Professional Public Historian where I have designed exhibits all over my home state including the Capitol Building. You, my friend, are an inspiration for aspiring public historians of the next generation. I plan on using some of your videos as examples of public history for my students’ end of the year project where they are tasked with researching the history of any topic they want and design an historical narrative for the public to experience. (We convert our whole campus into a museum). What you have done with this channel is a perfect example of public history. Bravo, again!
This comment means so much to me Thank you! First, thank you for teaching high school history. Second, I'd love to hear how your students react to the videos! Thank you.
I remember when I was a kid, the family was on vacay in Mexico. We went on a side trip from Mexico City to Acapulco. It's a looong drive. We stopped on the way to have a bite to eat. A real nice lady had a roadside stand where she made quesadillas. They were the best ever. It was the 1st time I ate chilis and liked them.
@@YTistooannoying yep. Most of my garden is new world food. Beets turnips carrots okra and barley rye wheat from old world. Not sure about onions but ramps are new world.
A set of my great-great-great grandparents died of pellagra, it is an overlooked historical disease and was a major issue in the Southern United States in the early 20th century. Very interesting to see how pre (and post) -Columbian peoples unintentionally boosted their nutrition when consuming the food they had.
And just to add insult to injury, nixtmalized corn is supposedly easier to make a dough from, so they might have had an easier time making the food too!
Interestingly it was known to be a problem and they knew the answer. Hominy had been learned from the Cherokee and other tribes and derived the Powhatan Chickahominy or Course Ground Corn people. Anyone from Virginia will recognize the name.
An interesting thing you might want to look into: apparently during the Meiji era Japanese people tried to make their own version of European foods (Source: I told my Japanese teacher about this and she brought up this example)
@@netowner666 Ooph the poor Guy it sounds like what we used TO eat as a "struggle meal" before The garden came in...it was just like "well the hen's aren't laying so we have last year's pasta and the garden hasn't come in yet and it was between salsa and tomato sauce so I chose the tomato sauce and I had a coupon for 5¢ a package hotdogs so it's half-assed spaghetti until something changes" .... sometimes I kinda miss those days because I was always very thin because I ate only enough to survive and nothing more 🤣🤦
Let's see... Adult male human, multiply by 'born in texas' and then raise by a factor of 'raised in california', then add 'fiend for delicious cheese'... that means I need roughly infinity^2 quesadillas.
As a Latin American I have to say that your spanish is great. The pronunciation was spot on. Saludos desde Ecuador. I love your videos, they are the perfect combination of my 2 favorite things, food and history. ❤
This is one of my favorite versions of quesadillas. I'm from Mexico City and my all time favorite quesadilla vendor in a market sold two versions, either deep fired or cooked on a comal. It was always hard to choose but the deep fried ones are a must try. It's also remarkable that, in general, in Mexico City all these market vendors have fresh dough and they make each quesadilla by request, it's paradise I'm telling you. Also, fun fact, those markets that Hernan Cortes talked about are still integral part of the city to this very day. If you've ever been to a farmer's market in the US, think about that but with 200-300 vendors, every single day of the week, and in every corner of the city. I love that market culture.
I just had to tell you what my husband asked a few minutes ago. He asked if I'd gotten notifications of any new Baumgartners (an amazing art restorer who puts up fascinating videos), or, here it comes, Ancient Eats. He couldn't remember "TastingHistory." I nearly doubled over laughing. Hilarious. Obviously, we both enjoy your videos immensely. Can't wait for the next one.
My maaann you're definitely what i look for in a youtube channel. Food, history, smashing music appropriate to the era. I wish you all that is well and i hope that your channel keeps growing !
This delicacy can be found on every market in Mexico City. This kind of quesadillas is a great kind of street food. Also, I don’t know if it was a total coincidence but you uploaded this on the most important day for Mexico’s history, our independence day (it’s not 5 de mayo as most people seem to think).
"Esta vez, en Tasting History..." Just started watching the video and as always, having fun. Gracias, amigo! "One more thing that Columbus screwed up..." WAY TO GO I SAY....
It's a pleasant surprise finding a latino dish on your channel. Maize is fundamental for all Latinoamerica and I think every country here has its own spin in the "fried/baked corn" category resulting maybe in the great variety of arepas we have nowadays. This actually reminds me more of an empanada de queso than a quesadilla hahaha. Good video, also very good pronunciation of your spanish didn't expect that. Greetings from Colombia
Bro, this is dope! My wife's family is from Mexico, thanks for making a video from her side of the familia. We love trying the European recipes, but we're super excited to try this recipe! Thanks for all the videos, bro!
Every culture in the world has its own version of the hot pocket. This is one of many fine examples. I many I fact need to go get the missing ingredients and make it myself. Btw, the syllabub is amazing
I also think it’s great how every culture has their own version of flour and water. In Italy it was pasta, in Mexico tortillas, in east Asia wonton wrappers and rice paper. We all found a way to do something with just flour and water and maybe some fat and they’re all so different!
@@Hannah-zw9ow Marco Polo actually brought most types of pasta back with him from China. Of course, the Chinese used different types of flour and toppings than the Italians, but it is really cool to think of the versatility of noodles
@@hfsk123 He actually didn’t. Marco Polo described Chinese dishes to be similar to the dishes they already had in Italy The Marco Polo connection with pasta is from a 1920’s advertisement
@@SugarfreeYT yes, the "Tlaxcaltecas" or Tlaxcalans, it was a City state that allied whith the spanish during the conquest of the Aztec empire, but regarding the origin of the word i wouldn't know if its related to the city.
@@arturocevallossoto5203 Interesting. Was it like that in Classical Nahuatl or is this a modern innovation? (Also, for the interested, from what I understand the "x" says "sh" in the Latin Nahuatl orthography because that's was the pronunciation of "x" in Spanish back when they had that sound.)
I'd love to see you cover how some spices from a continent ended up becoming staples in others parts of the world! Chiles from the New World being beloved in Asia, or perhaps spices like tamarind being adored in India? It'd be a fun way to show off the food and history of two places (or more!) at once.
TIL that tamarind isn't indigenous to India but it's scientific name is Tamarindus Indica us because it's been cultivated in India long enough for it to seem indigenous.
The Columbian Exchange truly changed the way that most of humanity eats. It's honestly difficult to imagine what modern cuisine would be like without the contributions of indigenous American food.
As Mexican I approve this video 10/10, also, here in Mexico quesadilla chefs do flip the quesadilla so it can cook on both sides, and the filling can vary from cheese to several different dishes. Really good with a green salsa
Have you made any old recipes from Africa? Once you do that you’ll have recipes from every continent except Antarctica. Then you gotta make fried penguin.
The Scott (British) and Amundsen (Norweigian) Antarctic expeditions must have eaten *something* even if a lot of them died. My guess is that the Scandinavians got to the South Pole first and survived better through the strategic use of preserved fish.
@@kathrynhamblin6479 wind dried fish - the most portable food ever. needs no refrigeration, light, reasonably healthy, and really tasty with a bit of butter.
@@SangosEvilTwinActually, you're on to a good one there. The history of dried fish from Vikings onward... It would be a 24 hour long episode but personally I wouldn't complain. Edit: I just googled it and they were eating dried fish in Ancient Mesopotamia. Make that a whole series of 24 hour long episodes. Still not complaining.
That was an amazing video. As a Mexican I thank you because you know what a real quesadilla is and, to be so respectful (as always) with the food history. I'm a big fan of you and your channel, I wish light, health, love, peace and all the good things in the universe. Greetings to your love one's 🤗🤗🤗
Your history lesson about the dangers of how corn can but shouldn't be consumed really puts perspective on this old tale I was once told. The story goes like this (roughly) There once was a rich king. He was the richest in all his land and all the lands surrounding him. He had so much money and food but neglected his people. Naturally, his people were starving and got tired of his carelessness and conspired with the neighboring countries to overthrow him. The final straw was when he decided to build a wall of corn starch just to show off how rich he was. And so, when the neighboring countries overthrew him, they allowed him and his family to live, but they were plagued with famine. He could only watch as who were once his people are well, dressed well and he was left to beg. Soon, he began so hungry that he began to scrape at the wall, little by little everyday until he eventually died from the starvation and having that much attach in his system. And this ended the life and reign of the greedy and proud king. If anyone knows what this story is called, please let me know and correct whatever details I got wrong.
This was an awesome video I really appreciate when a foreign person does actually has respect for my culture, your channel is truerly awsome Max! Just as a note, here in México when you go to a "tortillería" (store to buy tortillas) the product you get from the tortilladora (machine that produces tortillas out of the dough) is kind of baked, but when you are going to eat them you usually warm them again in a "comal" My grandmother used to make a similar type of quesadilla, she used to put grated carrot and Chihuahua cheese in a tortilla and then fried it
I live in San Antonio and some grocery stores have “tortillerias” in-house and there are lots of stand alone shops. I like to go there to buy my tortillas but it’s really hard not to eat them on the way home. My daughter and I polished off most of a dozen before we got home and had to go back so we had some for dinner.
oh man, so recently i committed to making corn tortillas to go with a meal i was cooking for my family, not realising that a.) you need masa harina not just cornmeal, (I live in the uk & nowhere sells masa harina here anyway) & b.) they're extra fragile and difficult to make a lot of without a tortilla press. I improvised by wrapping two chopping boards in cling film, put the dough between them (with greaseproof paper between dough and top board) and then I sat on top of them to press them. then I would peel it off, stuck to the paper, and just put the paper in the pan until it had cooked enough to stop it from breaking when i removed the paper. It actually worked ok, so I mean, that's a method, if anyone's ever in the same predicament. my family thought it was very funny at least. Always research your recipes properly kids, learn from my mistake 😂😳 don't end up sitting on 25 tortillas. Anyway, awesome video as usual Max! I love how low the Aztec's expectations were for their gods, like it makes me imagine this conversation: Aztec 1: 'so did he move the mountain?' Aztec 2: 'what? of course not, are you crazy? OBVIOUSLY he changed into an ant and walked there and back with a single grain.' 1: 'could he not have just walked there as a god? and brought back more?' 2: ... 1: ... 2: 'shut up and eat your corn.'
I mean, from a perspective of a God, humans are there to serve They, not the other way around. Don't be too demanding and you are not going to be smitten for your insolence haha
I’ve got a packet of masa harina in my UK cupboard, bought on impulse from I can’t remember where, probably Highland Wholefoods in Inverness. Now I just need some of that sulphurous baking powder rock stuff...
Am I the only one wishing you would have been my history teacher in High school!?! I literally would have been fascinated & appreciated this case. Reading dry chapters of wars & territory claiming!
First time I stumbled across this channel I was wondering, "What kind of cooking show is this? The guy is just sitting there taking. When is he going to get to the cooking part?" Now I get it. I am hooked. Look forward to learning something each time and really don't mind if I never plan on actually trying to make the recipe.
Max you are positively thriving--getting to work with historians and all sorts of important people/organizations--the TH-cam community loves watching you geek out :D
I knew about the use of lye in making hominy and the fact that it breaks down a toxin and releases a vitamin; but I didn't know that it was _such_ an integral part of corn preparation for so many dishes! I always thought that is was more of just a hominy thing. LOL!
@@scaper8 : It would be a lot more common in the US if not for the late realization of it's importance to English speakers. While I haven't tried this myself, dough made from nixtmalized corn supposedly sticks together _much_ easier than dough made from ordinary corn flour.
I don't know where you're from but in my experience, most people from big cities don't know about the whole "tortilla making process", I'm from the city but my grandma liked to do the nixtamalization herself, as it was common around her time. that's the only reason I know about it.
Ever since Alton Brown covered it in Good Eats, I've had nixtamalization tucked neatly into the back of my brain. Now where did that cultural anthropologist go?
I'm glad that you're covering more non-European cultures (well, slightly European but mostly about the Aztecs)! It's been really great to watch this channel grow and I'm excited to see where it's headed in the near future :)
I went to college in Tucson and live in San Diego, so I really relate to your reasons for being familiar with Mexican food. Also, I'd never heard of tequesquite until watching this video. Thanks for teaching a brother something new every day!
this kind of quesadilla is kind of common in mexico city, bur fried in oil instead of lard, and fillings have grown to all kind of tastes, my favorite is flor de calabza or hutlacoche =)
I googled huitlacoche to figure out what it was because I wasn't sure Google told me it is "corn smut" how rude (I didn't realize "smut" doesnt only mean obscene, but also just means "grain fungus" basically) I am also now DEFINITELY trying zucchini blossoms! We grow zucchini at home so its a good way to use up the male flowers! Thanks🖤
I am so excited that you got Ken Albala on your show!! I literally just listened to his delightful interview on the History Unplugged podcast, so seeing him feature in this video feels like such a crazy coincidence. Also, those quesadillas look so dang amazing.
this is exactly what i was hoping for while i at my lil online quesadilla recipe! happy to see the use of sources that reflect the ancient nature of the relationship between humans and corn. definitely worth the sub!
"En mi casa no permito quesadillas duras y feas" You made me laugh a lot with that. Usually, any mexican mother or abuelita would say "Anda, cómete eso, que se va a poner tieso y luego ya nadie se lo quiere comer!" (Go on, eat that! Or else it will become stiff and no one will want to eat it!)
Over here there is actually a word for that, and is "paludas" not "pálidas" ( thats to turn all white) and it literally means when a tortilla is not fresh, that it has lost the moisture like "ándale comete esa quesadilla antes de que se haga paluda" and i think thats beautiful
This is one of the most underrated channels! I look forward to every new episode and still watch the older ones. Your a great chef and i love the history behind every dish! Keep it up!
My grandma and mom make these and everyone is always surprised how much better in flavor they can be compared to the Americanized quesadilla, and to boot you can add toppings like salsa/sour cream/cabbage to enhance the flavor even more!
Iiii may have geeked out when I saw that Ken Albala was going to be on this...there may have been squealing involved....I love the Great Courses series he did - I've listened to it many times on Audible!
I'm so glad you posted this when you did. My wife homeschools our daughter and they are covering the Spanish explorers and conquistadors. We've also been cooking a lot more and trying to teach the kiddo how to cook. This is going to be a great activity to combine the two.
Aaaaaah! I love Ken Albala’s classes on the Great Courses. I have two of his books as well. I always think of his classes when I watch these videos and wonder if you’d watched them. This makes me so happy. I’m also happy you talked about nixtimalization. I’m just as in awe of the process as you are. How people discovered it and why they continued using it is just nothing short of miraculous.
Also fun fact: In german "corn" is to this day called "Mais" and the word "Korn" refers to an individual kernel - universal to all grains. Also "grain" is called "Getreide".
I’m reading ‘The Devil’s Dinner’ by Stuart Walton, which explores the cultural history of chili. It would be so cool if you would do something on that! He also writes about a drink consumed by the Aztec elite, consisting of cocoa, ‘chile water’, vanilla, flowers, and honey (as referenced by a researcher on the Spanish conquest). That could be something!
That sounds a lot like mexican chocolate; basically think hot cocoa but Mexican Chocolate is based on the Aztec drink you're referring to. It was used as a sort of medicinal tonic as I recall (feel free to correct any inconsistencies or errors); a mix of ground chile powder, cinnamon, cocoa powder, and honey. It invigorates the body, warms, and the capsaicin in the chiles mildly numbs pain. The honey was added to make it easier to drink.
As I was watching the video I just kept thinking of making a video showing how it´s done now a days in the town where I live. If you ever come to Mexico, it´d be a great honor to give you a gastronomical tour. (I´m from Mexico City)
I’ve been listening my way through Ken Albala’s Food: A Cultural Culinary History for a few weeks now, and he is indeed a wonderful storyteller! Your quesadillas look so tasty!
Currently going to school for a History major, future plans to get a FCS major in culinary and textiles so I can teach either History, Culinary, or Textiles, and realizing how much my future students are either going to love or hate me for making them do manual labor to make the perfect tortilla the authentic way. So much inspiration from all that you have done!
I live in San Antonio and two of my favorite restaurants serve quesadillas like these. They call them “quesadillas in corn and cheese” and they are fantastic!
What other Mexican food would you like to see covered on the show? Also, apologies for my horrible pronunciation of Masa Harina (the H is silent).
Tamales, please! Absolutely delicious!
Chocolate. Isn't this where it was introduced to the.......east? I mean Europe is east of Azatlan.
Mole!
Absolutely
Coming soon
My vote is the origins of chocolate and if you made a close-to-real-life rendition of what the ancients were physically consuming, versus a more Max Miller, 21st century version of the same drink
Can do!
@@TastingHistory I'm so happy to hear that! Ever since I was a child and first heard of the origins of chocolate and the bitter, ritual drink made by the Aztecs, it has fascinated me. To see you tackle it would be a treat unto itself.
@@TastingHistoryHomemade drinkable chocolate can give you cramps. Be informed about.
I'm very curious about this too because all of the "aztec chocolate" stuff I've seen is basically just regularly sweetened chocolate with cayenne
Yes! Xocolatl should be it!
I love when you said: "Just like knowledge can spread, so can lack of knowledge."
@hiromikami - That is so "A Christmas Carol" message --- "This boy is Ignorance. This girl is Want. Beware them both, and all of their degree, but most of all beware this boy, for on his brow I see that written which is Doom, unless the writing be erased."
@@MossyMozart What a great connection. And seasonally relevant!
2020 summed up
Ignorance spreads faster than knowledge.
How true!
I have to say, I really appreciate your constant refrain of "If you can't find X, use Y, it's FINE." Really takes some of the intimidation factor out of trying a new, unknown recipe!
I grew up adding baking powder to all my fried corn masa foods.
Look at our boy hitting those Nahuatl "tl" sounds with confidence. Absolutely wonderful,
Quetzalcoatl be like "You aked for corn, I brought you corn."
"one grain!"
"Well next time be more specific!!!"
My husband when he goes to the store.
@Daca - Was not Quetzalcoatl a feathered serpent, like a dragon-ish critter? Why did he not just FLY over the mountains? Silly Quetzalcoatl!
@@MossyMozart we wouldn't have this "technicly correct" story in that case, would we?
@@bricansa
Omg exactly 🤣🤣
I'm thinking they planted it ..... but that still doesn't work as corn needs neighbouring plants to pollinate. Still good story
The most concise explanation of nixtamalization AND the importance of maize in native mythology I've ever heard! Impressive!
I've never worried about the size of my mortar and pestle... until I saw Ken's. Truly, all the women I've cooked with before have said it was big enough. It just took a little longer to grind things up, which was fine because I was young then and had the stamina. But now, I don't even take it out. My wife suggested we make pesto the other night. I couldn't look at her. I just sighed and suggested we order delivery. I know she's not satisfied, but what can I do?
It's not nearly as affective as a metate, trust me.
This is comedic gold thank you for making my day.
🤣
It’s not about the size of the wave, it’s the motion of the ocean, head up king
hilarious
As a mexican I press like as soon as you said "Esta vez in tasting history"
DiMachiavelli is mexican?
My feeble Spanish skills put to work 😁
@@assymgee12 Ah, true. Everyone uses their real names on the internet.
And it could be their real name. Lots of italians immigrated to Latin America.
@@assymgee12 Jajajaja no. Its just a nickname. My name is way more Mexican (Diego Sánchez de la Rosa) JAJAJAJA
I've lived in Mexico my entire life and am in the food and wine business, so have read and heard a lot of inaccurate and/or patronizing information about Mexican cooking. I have very rarely seen anything as good as this! I am blown-away impressed!
Well , I'm Mexican and I don't know what part of Mexico you lived but Mexican food is so extensive and so diverse and it varies from each state and region so I don't know what you mean when you said "I've rarely seen anything that good" and that there are many "inaccuracies" and "patronizing" and what qualifies you to make that judgment other than just having lived in some part of Mexico when Mexican food is largely unknown even to Mexicans that don't travel to other parts of Mexico and don't know any other foods out of their own states or regions where they live. Just saying.
Who is patronising? Because Mexican cuisine is incredibly diverse and complex, there's no way of patronising it.
My Dad was a chef. I used to love sitting with him and talking about cooking. He passed on New Year's day this year, but I feel like he's here with me when I watch these videos. It comforts me so much ❤️❤️❤️
My Mother passed away in 2016 and my Father shortly after in 2017. And I miss them but I also know that they want me to get on with my life. But actually I was The Chef of the family. I started cooking professionally at 18 but I have been cooking since I was 9. I wonder when you're Dad talked to you about food what do you think was some of his best advice? Also what was his favorite recipe?
One of the things I love most about this channel is that there’s always something completely unexpected in there somewhere...like a Richard Simmons reference in an Aztec recipe.
🤣 I don’t know if the younger ones will get it
@@TastingHistory I had to look the name up but I recognised him immediately - probably from watching Eddie Murphy's The Nutty Professor :)
I. Died.
Yes!
That made me laugh out loud!
Some of us in El Salvador still nixtamalize our corn and take it to the mill to be turned into masa. The guy who grinds the corn for me charges me 50 cents, and I have to say, masa made this way is superior to masa made with Maseca. But I'm super happy to see my region's ancestral food represented here! You rock, Max!
Very cool
I was very honored to teach English to many Salvadorans in the USA. Many were abuelas. They would all feed me their homemade pupusas and ask me when I would have babies. I can still taste them....heaven on earth. My favorite is queso con loroco.
@@fighttheevilrobots3417
Calm down bro we're talking about tortillas
I have literally never heard of tequesquite before today so that's what I'VE learned! shout out to pikachu libre
Tequesquite water is like kansui
I read "free pikachu" and I was so confused lmao
@John R pikachu libre is a girl.
Me neither even though I'm mexican, when we need alkaline things in that sort of traditional cousine way we use the ashes that form on the pots and comales wich is actually tequesquite, it's used traditionally not so often and never usually bought, it's just a side product of the traditional cousine
Ceviche
Wood ash wasn't just used in Mexico. It was also used by many tribes throughout North America as a leavener, a seasoning and for processing acorns and corn. Navajo recipes sometimes call for juniper ash specifically. Would love to see you explore the indigenous foods of North America.
Me too!
Tell me more about the juniper ash...
@@alejandramoreno6625I suspect wood ash contains small amounts of lye, which is what they were looking for.
@@johngaynor4363 potash
One of my favorite things that you do is that you speak with perfect diction and totally nail the pronunciation of non English words. I realize that Spanish is probably the most phonetically consistent language on the planet, but you go to the trouble of learning dialectical pronunciation and intonation. I admire your dedication to accuracy and precision.
He keeps saying masa harina wrong… H in Spanish is completely silent.
@@acamapichtli.raul.suppachok Latina non est, amice! "Herculaneum non Erculaneum"
The Tortilla Press is also the name of my workout that grows your stomach by eating lots of delicious Mexican food.
🤣
You need to get that vitamin T. Tortillas, tacos, tamales, tortas...
Fun fact! Pellagra became very common in the Southern US during the 1900's, and was ravaging the countryside until in 1915 Joseph Goldberger was put on the case directly by the Surgeon General. By studying prisoners, orphans, and mental patients, Goldberger found rather than caused by a germ, Pellagra seemed to be caused by diet, and by 1926 established a diet to stop it from occurring. HOWEVER, he did not discover _what_ vitamin was missing, just that something was missing. That honor goes to Conrad Elvehjem, who found niacin cured pellagra in dogs (yes it can occur in dogs). Further studies done by 3 other scientist also concluded that niacin was the missing vitamin to cure pellagra in humans.
Also fun fact, pellagra is twice as likely to show up in females than in males, as estrogen has a tendency to inhibit the conversion of the amino acid tryptophan to niacin. So yeah, girls need more to stay healthy!
Man i love your intelligence.
so we can eat 2x the number of quesadillas is what I'm hearing
@@Steph-zo5zk man that sounds good .
Steph Ball That sounds like the opposite of a problem...
I.e. the chocolate cravings are real 😁
"But, if you have a tortilla press..."
THANK YOU! You're the first FoodTuber I follow here that uses them and it's so weird to me. I'm so glad you use one.
They’re so fun
@@TastingHistory They really are. And for me, it's easier to get a round tortilla using the press as opposed to a rolling pin.
@@jimmyrrpage haha. I think tortilla presses seem so fancy. I remember making tortillas with my aunt and we used our hands. I never see anyone use their hands in videos. It is a lot of work and the results aren't as consistent as with a press, but that's how we did it.
Hi Max.. I’m from Mexico and I can tell you that we still eat those quesadillas with different fillings like chorizo, mushrooms and flor de calabaza and green sauce. I never knew the recipe was so old! Love the videos!
I like how in every episode, you always have a different Pokémon in the background that sorta describes what the dish will be like. Like Quesadilla to Pikachu Libre
As a mexican I'm very happy that you chose Pikachu luchador for this recipe, lots of hugs from Sonora!!!!
Hawlucha is superior
I absolutely love following the lurking Pokemons!
@@dona62851 OMG I love them, and if I can't recall the name of one, I ask my son, he and I always hunt pokemons on Pokemon Go :)
@@yocastanu me too. Only I have to ask my grandsons!!!
Why isn’t content like this on tv or streaming instead of reality shows and crappy movies? THIS sort of content is binge worthy.
Thank you. Netflix, are you listening?
@@TastingHistory Exactly - if Harry and Meghan can get their own Netflix deal, you should too!
It being on TH-cam is better than some crappy streaming service.
@@Zaku186 Except for the ironic fact that TH-cam is also a "crappy streaming service." Lol! I know you were referring to the subscription streaming services, but it still made me giggle. 🤭
@@TastingHistory Netflix is busy... with things... I'd love to see you on Amazon Prime though! I could binge this, the Expanse and the new show on Marie Curie all at the same brain pleasing time!
Bravo! I teach 4 AP US History classes at an inner city high school and I am a Professional Public Historian where I have designed exhibits all over my home state including the Capitol Building. You, my friend, are an inspiration for aspiring public historians of the next generation.
I plan on using some of your videos as examples of public history for my students’ end of the year project where they are tasked with researching the history of any topic they want and design an historical narrative for the public to experience. (We convert our whole campus into a museum).
What you have done with this channel is a perfect example of public history. Bravo, again!
This comment means so much to me Thank you! First, thank you for teaching high school history. Second, I'd love to hear how your students react to the videos! Thank you.
I remember when I was a kid, the family was on vacay in Mexico. We went on a side trip from Mexico City to Acapulco. It's a looong drive. We stopped on the way to have a bite to eat. A real nice lady had a roadside stand where she made quesadillas. They were the best ever. It was the 1st time I ate chilis and liked them.
Ken Albala! He's a great guy and a mad scientist and a freakin' wizard all at the same time.
thanks!
It’s astonishing that we take for granted so many food items come from the Americas, including corn, tomatoes, green beans, potatoes, and chocolate.
And do not forget Chile! And many squash and pumpkin
Coffee beans have entered the chat.
@@platonicdescartes Coffee beans came from Africa!
Also, peanuts, blueberries, cranberries, sweet potatoes, avacado, cashews, papaya, wild rice, sunflowers 🌻and lots and lots and lots of other neat foods.
@@YTistooannoying yep. Most of my garden is new world food. Beets turnips carrots okra and barley rye wheat from old world. Not sure about onions but ramps are new world.
A set of my great-great-great grandparents died of pellagra, it is an overlooked historical disease and was a major issue in the Southern United States in the early 20th century. Very interesting to see how pre (and post) -Columbian peoples unintentionally boosted their nutrition when consuming the food they had.
And just to add insult to injury, nixtmalized corn is supposedly easier to make a dough from, so they might have had an easier time making the food too!
Interestingly it was known to be a problem and they knew the answer. Hominy had been learned from the Cherokee and other tribes and derived the Powhatan Chickahominy or Course Ground Corn people. Anyone from Virginia will recognize the name.
Pellagra can be cured by eating avocado, tortillas, tomato, dates, nuts, melecoton, Zapote, potatoes.
and suddenly I’m having a quesadilla for lunch
12 hours from now I Will be having 2 Shrimp Quesadillas and a shot of Patron. I can see the Future, Hahahahahahahaha 😂!!!
An interesting thing you might want to look into: apparently during the Meiji era Japanese people tried to make their own version of European foods
(Source: I told my Japanese teacher about this and she brought up this example)
Offhand, the one I know some specifics on is nikujaga - invented for an admiral who studied in Britain, and was nostalgic for beef stew.
Like Japanese pasta with tomato sauce, made with ketchup and hot dogs cut lengthwise
@@netowner666 Ooph the poor Guy it sounds like what we used TO eat as a "struggle meal" before The garden came in...it was just like "well the hen's aren't laying so we have last year's pasta and the garden hasn't come in yet and it was between salsa and tomato sauce so I chose the tomato sauce and I had a coupon for 5¢ a package hotdogs so it's half-assed spaghetti until something changes" .... sometimes I kinda miss those days because I was always very thin because I ate only enough to survive and nothing more 🤣🤦
"Then repeat the process until you have as many quesadillas as you like."
So... All of them?
Remember that you are a single man, with only one stomach. So maybe like 50.
Let's see... Adult male human, multiply by 'born in texas' and then raise by a factor of 'raised in california', then add 'fiend for delicious cheese'... that means I need roughly infinity^2 quesadillas.
@Domen Bremec - Days later.........
@@Null_Experis You underestimate my power
The cultural breadth on this channel is 👌
That’s the goal 😁
hard to describe how satisfying these videos are,
we get nice food a great history lesson in a quaint wholesome package,
thank you
Thank you 😊
TastingHistory is a viral phenom for all the reasons.
How do you only have 319k subscribers man??? You deserve millions! This kind of quality content doesn't grow on trees!
I'm from the future, he has 1.16million now. Well deserved growth!
I'm British-Mexican growing up in the UK, it means SO much to me to see this chunk of my cultural heritage represented on your channel ✨☺️
As a Latin American I have to say that your spanish is great. The pronunciation was spot on. Saludos desde Ecuador.
I love your videos, they are the perfect combination of my 2 favorite things, food and history. ❤
I agree but he's killing me pronouncing the h in maza harina .
@@rollout1984 Same, but he apologized for it
When he referenced Richard Simmons and said, “melt some fat” and was going to fry them in lard 😂
Love this channel 💗
I loved your diligence in research! Wonderful. I suggest the tex mex chili!
These quesadillas are very similar to what we call "empanadas" in Costa Rica... btw loved your Spanish pronunciation
Thank you!
I'm glad I'm not the only one that thought they looked like empanadas
I know these as empanadas, too.
SoCal boy, JFTR.
They're similar to Panamanian corn empanadas too, in their construction, although the dough is different.
It looked like an empanada to me as well. I could probably eat 10 of those. They look so GOOD!
This is one of my favorite versions of quesadillas. I'm from Mexico City and my all time favorite quesadilla vendor in a market sold two versions, either deep fired or cooked on a comal. It was always hard to choose but the deep fried ones are a must try. It's also remarkable that, in general, in Mexico City all these market vendors have fresh dough and they make each quesadilla by request, it's paradise I'm telling you.
Also, fun fact, those markets that Hernan Cortes talked about are still integral part of the city to this very day. If you've ever been to a farmer's market in the US, think about that but with 200-300 vendors, every single day of the week, and in every corner of the city. I love that market culture.
I just had to tell you what my husband asked a few minutes ago. He asked if I'd gotten notifications of any new Baumgartners (an amazing art restorer who puts up fascinating videos), or, here it comes, Ancient Eats. He couldn't remember "TastingHistory." I nearly doubled over laughing. Hilarious. Obviously, we both enjoy your videos immensely. Can't wait for the next one.
Not often you get to work with your idols. Thank you Professor Albala for being a guest and teaching us a new taste of history. ^v^
It was SO much fun!
My maaann you're definitely what i look for in a youtube channel. Food, history, smashing music appropriate to the era. I wish you all that is well and i hope that your channel keeps growing !
Thank you!
This delicacy can be found on every market in Mexico City. This kind of quesadillas is a great kind of street food. Also, I don’t know if it was a total coincidence but you uploaded this on the most important day for Mexico’s history, our independence day (it’s not 5 de mayo as most people seem to think).
Happy independence day hooray
The four Central American countries also have their independence celebrations every September 15
@@ianhomerpura8937 because they were part of New Spain
And he didn't tackle the most heated debate in Mexican cuisine... Quesadillas with or without cheese?
@@alejajm1666 I'm English but doesn't queso mean cheese and quesadilla mean cheese bread? How can you have it without cheese.
"Esta vez, en Tasting History..." Just started watching the video and as always, having fun. Gracias, amigo!
"One more thing that Columbus screwed up..." WAY TO GO I SAY....
It's a pleasant surprise finding a latino dish on your channel. Maize is fundamental for all Latinoamerica and I think every country here has its own spin in the "fried/baked corn" category resulting maybe in the great variety of arepas we have nowadays. This actually reminds me more of an empanada de queso than a quesadilla hahaha. Good video, also very good pronunciation of your spanish didn't expect that. Greetings from Colombia
Yes!!! Saw those everywhere in Columbia 😆 I was thinking about that when I saw the finished product 👍🏽
“En mi casa, yo no permito quesadillas duras y feas”
😂 didn’t expect that
I did my best
yes! it was worth a good lol!
@@TastingHistory ien mi casa, no permito nada que es duro y feo!
Honestly an excellent pronunciation
@@TastingHistory You did great! Your pronunciation was perfect
Bro, this is dope! My wife's family is from Mexico, thanks for making a video from her side of the familia. We love trying the European recipes, but we're super excited to try this recipe! Thanks for all the videos, bro!
Always trying to branch out.
Every culture in the world has its own version of the hot pocket. This is one of many fine examples. I many I fact need to go get the missing ingredients and make it myself. Btw, the syllabub is amazing
I also think it’s great how every culture has their own version of flour and water. In Italy it was pasta, in Mexico tortillas, in east Asia wonton wrappers and rice paper. We all found a way to do something with just flour and water and maybe some fat and they’re all so different!
@@Hannah-zw9ow Marco Polo actually brought most types of pasta back with him from China. Of course, the Chinese used different types of flour and toppings than the Italians, but it is really cool to think of the versatility of noodles
@@hfsk123 He actually didn’t. Marco Polo described Chinese dishes to be similar to the dishes they already had in Italy
The Marco Polo connection with pasta is from a 1920’s advertisement
I'm impressed by your knowledge of Mexican history and culture. As a Mexican, I really enjoyed this episode. Keep the good work!
Just FYI, the letter X in Nahuatl is pronounced like an English “sh”. So tlaxcalli sounds like tlash-kal-lee.
Wasn't there an Aztec tribe with a name like this? Tlashkala or something similar. Is the meaning similar or just coincidental?
@@SugarfreeYT yes, the "Tlaxcaltecas" or Tlaxcalans, it was a City state that allied whith the spanish during the conquest of the Aztec empire, but regarding the origin of the word i wouldn't know if its related to the city.
At the end of the syllable, modern pronunciation is more like "x" in "axe".
@@arturocevallossoto5203 Interesting. Was it like that in Classical Nahuatl or is this a modern innovation? (Also, for the interested, from what I understand the "x" says "sh" in the Latin Nahuatl orthography because that's was the pronunciation of "x" in Spanish back when they had that sound.)
Really? Tell that to my wife, who speaks Nahuatl and is from central Puebla. Cuz as far as i know this rule is NOT always true.
I'm so impressed with this deep exploration of pre-Columbian history and food. Thanks!
Thank you! It’s fascinating.
These quesadillas look like they're on another level. That crunch sounded satisfying and they're really appetizing!
Worth making at home 😁
Never thought I'd click so fast to a video about quesadillas and history. Please someday do a Feijoada for us from Brazil!
It’s something I will definitely do eventually.
@@TastingHistory oh wow, thanks!
I actually wanted to try some when I saw it on cooking shows! 😂
I'd love to see you cover how some spices from a continent ended up becoming staples in others parts of the world! Chiles from the New World being beloved in Asia, or perhaps spices like tamarind being adored in India? It'd be a fun way to show off the food and history of two places (or more!) at once.
TIL that tamarind isn't indigenous to India but it's scientific name is Tamarindus Indica us because it's been cultivated in India long enough for it to seem indigenous.
The Columbian Exchange truly changed the way that most of humanity eats. It's honestly difficult to imagine what modern cuisine would be like without the contributions of indigenous American food.
love how you have random themed pokemon in the background
As Mexican I approve this video 10/10, also, here in Mexico quesadilla chefs do flip the quesadilla so it can cook on both sides, and the filling can vary from cheese to several different dishes.
Really good with a green salsa
Have you made any old recipes from Africa? Once you do that you’ll have recipes from every continent except Antarctica. Then you gotta make fried penguin.
Not doing the penguin, but I will cover Africa. 🤣
The Scott (British) and Amundsen (Norweigian) Antarctic expeditions must have eaten *something* even if a lot of them died.
My guess is that the Scandinavians got to the South Pole first and survived better through the strategic use of preserved fish.
@@kathrynhamblin6479 wind dried fish - the most portable food ever. needs no refrigeration, light, reasonably healthy, and really tasty with a bit of butter.
@@SangosEvilTwinActually, you're on to a good one there. The history of dried fish from Vikings onward...
It would be a 24 hour long episode but personally I wouldn't complain.
Edit: I just googled it and they were eating dried fish in Ancient Mesopotamia.
Make that a whole series of 24 hour long episodes. Still not complaining.
@@kathrynhamblin6479 amen to that! dried fish is awesome
That was an amazing video. As a Mexican I thank you because you know what a real quesadilla is and, to be so respectful (as always) with the food history. I'm a big fan of you and your channel, I wish light, health, love, peace and all the good things in the universe. Greetings to your love one's 🤗🤗🤗
Your history lesson about the dangers of how corn can but shouldn't be consumed really puts perspective on this old tale I was once told.
The story goes like this (roughly)
There once was a rich king. He was the richest in all his land and all the lands surrounding him. He had so much money and food but neglected his people. Naturally, his people were starving and got tired of his carelessness and conspired with the neighboring countries to overthrow him.
The final straw was when he decided to build a wall of corn starch just to show off how rich he was.
And so, when the neighboring countries overthrew him, they allowed him and his family to live, but they were plagued with famine. He could only watch as who were once his people are well, dressed well and he was left to beg.
Soon, he began so hungry that he began to scrape at the wall, little by little everyday until he eventually died from the starvation and having that much attach in his system.
And this ended the life and reign of the greedy and proud king.
If anyone knows what this story is called, please let me know and correct whatever details I got wrong.
im from mexico and my grandma makes quesadillas, tamales and everything from scratch, always starting with grinding down the corn 💜
This was an awesome video
I really appreciate when a foreign person does actually has respect for my culture, your channel is truerly awsome Max!
Just as a note, here in México when you go to a "tortillería" (store to buy tortillas) the product you get from the tortilladora (machine that produces tortillas out of the dough) is kind of baked, but when you are going to eat them you usually warm them again in a "comal"
My grandmother used to make a similar type of quesadilla, she used to put grated carrot and Chihuahua cheese in a tortilla and then fried it
Carrot and cheese actually sounds great. A little salty and sweet together.
I know chihuahua is a place but when you say chihuahua cheese I can’t help but think of cheese made from the milk of a chihuahua(dog breed)
Best dang tortillas I ever had were on our trips to Mexico, fresh from the tortillaria
@@fried_infant895 Chihuahua cheese is also known as Mennonite cheese. It's traditionally made by colonizers of Germanic origin in North Mexico.
I live in San Antonio and some grocery stores have “tortillerias” in-house and there are lots of stand alone shops. I like to go there to buy my tortillas but it’s really hard not to eat them on the way home. My daughter and I polished off most of a dozen before we got home and had to go back so we had some for dinner.
I know Ken Albala! I listened to an older series of his lectures on The Great Courses (ooh, they should sponsor you!) and loved every minute.
oh man, so recently i committed to making corn tortillas to go with a meal i was cooking for my family, not realising that a.) you need masa harina not just cornmeal, (I live in the uk & nowhere sells masa harina here anyway) & b.) they're extra fragile and difficult to make a lot of without a tortilla press.
I improvised by wrapping two chopping boards in cling film, put the dough between them (with greaseproof paper between dough and top board) and then I sat on top of them to press them.
then I would peel it off, stuck to the paper, and just put the paper in the pan until it had cooked enough to stop it from breaking when i removed the paper.
It actually worked ok, so I mean, that's a method, if anyone's ever in the same predicament. my family thought it was very funny at least.
Always research your recipes properly kids, learn from my mistake 😂😳 don't end up sitting on 25 tortillas.
Anyway, awesome video as usual Max! I love how low the Aztec's expectations were for their gods, like it makes me imagine this conversation:
Aztec 1: 'so did he move the mountain?'
Aztec 2: 'what? of course not, are you crazy? OBVIOUSLY he changed into an ant and walked there and back with a single grain.'
1: 'could he not have just walked there as a god? and brought back more?'
2: ...
1: ...
2: 'shut up and eat your corn.'
Thank you for making my day so bright ahhahah best thing read today
I mean, from a perspective of a God, humans are there to serve They, not the other way around. Don't be too demanding and you are not going to be smitten for your insolence haha
I’ve got a packet of masa harina in my UK cupboard, bought on impulse from I can’t remember where, probably Highland Wholefoods in Inverness. Now I just need some of that sulphurous baking powder rock stuff...
There's quite a few online Mexican food shops that'll deliver masa harina if you ever need it in future. Amazon sells it too.
LOL! "shut up and eat your corn." :D
Am I the only one wishing you would have been my history teacher in High school!?! I literally would have been fascinated & appreciated this case. Reading dry chapters of wars & territory claiming!
First time I stumbled across this channel I was wondering, "What kind of cooking show is this? The guy is just sitting there taking. When is he going to get to the cooking part?" Now I get it. I am hooked. Look forward to learning something each time and really don't mind if I never plan on actually trying to make the recipe.
As always, the Pokémon plushie is a nice touch
If you didn't notice, he tried to dress Pikachu as a Mexican type of wrestler called "Lucha Libre".
@@deyliramirez382 Pikachu Libre is a specific character from Pokken Tournament
@@deyliramirez382 It's actually an in game skin that was added into the mainline games (modeled after Pokken as the person above said)
You can also get Pikachu Libre in Pokemon Go from hitting Rank 10. I can’t get past 8 😭
Max you are positively thriving--getting to work with historians and all sorts of important people/organizations--the TH-cam community loves watching you geek out :D
I've been eating corn tortillas my whole life and today is the first time I ever heard of nixtamalization. Never too old to learn, thanks!
I knew about the use of lye in making hominy and the fact that it breaks down a toxin and releases a vitamin; but I didn't know that it was _such_ an integral part of corn preparation for so many dishes! I always thought that is was more of just a hominy thing. LOL!
@@scaper8 : It would be a lot more common in the US if not for the late realization of it's importance to English speakers. While I haven't tried this myself, dough made from nixtmalized corn supposedly sticks together _much_ easier than dough made from ordinary corn flour.
I don't know where you're from but in my experience, most people from big cities don't know about the whole "tortilla making process", I'm from the city but my grandma liked to do the nixtamalization herself, as it was common around her time. that's the only reason I know about it.
Ever since Alton Brown covered it in Good Eats, I've had nixtamalization tucked neatly into the back of my brain. Now where did that cultural anthropologist go?
I'm glad that you're covering more non-European cultures (well, slightly European but mostly about the Aztecs)! It's been really great to watch this channel grow and I'm excited to see where it's headed in the near future :)
I went to college in Tucson and live in San Diego, so I really relate to your reasons for being familiar with Mexican food. Also, I'd never heard of tequesquite until watching this video. Thanks for teaching a brother something new every day!
Thank you so much for being so respectful with our culture!!!! This was a very wholesome video (as always tho)
13:54 "I don't allow ugly and hard quesadillas in my house."
this kind of quesadilla is kind of common in mexico city, bur fried in oil instead of lard, and fillings have grown to all kind of tastes, my favorite is flor de calabza or hutlacoche =)
Monserrat Montane Mezquita huitlacoche.... I’m drooling .... yummmmmmm 🤗
I googled huitlacoche to figure out what it was because I wasn't sure
Google told me it is "corn smut" how rude
(I didn't realize "smut" doesnt only mean obscene, but also just means "grain fungus" basically)
I am also now DEFINITELY trying zucchini blossoms! We grow zucchini at home so its a good way to use up the male flowers! Thanks🖤
What's huitlacoche like?
@@odinfromcentr2 images.app.goo.gl/yMPtRuKmahToLLqC9
and cooked looks like this :
images.app.goo.gl/YQ8mXnFoBKLDayrPA
if you ask about the flavor is a mushroom, i think it has a strong flavor but I could not compare it to anything else.
I am so excited that you got Ken Albala on your show!! I literally just listened to his delightful interview on the History Unplugged podcast, so seeing him feature in this video feels like such a crazy coincidence.
Also, those quesadillas look so dang amazing.
this is exactly what i was hoping for while i at my lil online quesadilla recipe! happy to see the use of sources that reflect the ancient nature of the relationship between humans and corn. definitely worth the sub!
"En mi casa no permito quesadillas duras y feas" You made me laugh a lot with that. Usually, any mexican mother or abuelita would say "Anda, cómete eso, que se va a poner tieso y luego ya nadie se lo quiere comer!" (Go on, eat that! Or else it will become stiff and no one will want to eat it!)
Over here there is actually a word for that, and is "paludas" not "pálidas" ( thats to turn all white) and it literally means when a tortilla is not fresh, that it has lost the moisture like "ándale comete esa quesadilla antes de que se haga paluda" and i think thats beautiful
This is one of the most underrated channels! I look forward to every new episode and still watch the older ones. Your a great chef and i love the history behind every dish! Keep it up!
Very passionate about your channel! So informative, I love it 😍
Thank you!
Max has the looks, the charisma, the knowledge, the pronunciations on point
Awwww, thanks
My grandma and mom make these and everyone is always surprised how much better in flavor they can be compared to the Americanized quesadilla, and to boot you can add toppings like salsa/sour cream/cabbage to enhance the flavor even more!
Iiii may have geeked out when I saw that Ken Albala was going to be on this...there may have been squealing involved....I love the Great Courses series he did - I've listened to it many times on Audible!
thanks Hannah!
I'm so impressed by your language skills
Thank you 😊 Though I said the H in Harina so shame on me for that.
I'm so glad you posted this when you did. My wife homeschools our daughter and they are covering the Spanish explorers and conquistadors. We've also been cooking a lot more and trying to teach the kiddo how to cook. This is going to be a great activity to combine the two.
I love the dust and History crashes down!
Ken was a charming guest. I'd enjoy seeing him more.
I haven’t heard a Richard Simmons reference in years! You get a thumbs up just for that. 💕
Aaaaaah! I love Ken Albala’s classes on the Great Courses. I have two of his books as well. I always think of his classes when I watch these videos and wonder if you’d watched them. This makes me so happy. I’m also happy you talked about nixtimalization. I’m just as in awe of the process as you are. How people discovered it and why they continued using it is just nothing short of miraculous.
Love, love, LOVE this is about Spanish food! I'm from Texas and we love our Tex-Mex!
not spanish, mexican, if it was spanish it would be from Spain
I've watched this video 3x and each time the crunch is just so satisfying.
Also fun fact: In german "corn" is to this day called "Mais" and the word "Korn" refers to an individual kernel - universal to all grains.
Also "grain" is called "Getreide".
This was the cruelest episode to watch without being able to have a bite of the final product.
Especially when they bit into them and we heard that wonderful CRUNCH!!!!
I’m reading ‘The Devil’s Dinner’ by Stuart Walton, which explores the cultural history of chili. It would be so cool if you would do something on that! He also writes about a drink consumed by the Aztec elite, consisting of cocoa, ‘chile water’, vanilla, flowers, and honey (as referenced by a researcher on the Spanish conquest). That could be something!
That sounds a lot like mexican chocolate; basically think hot cocoa but Mexican Chocolate is based on the Aztec drink you're referring to. It was used as a sort of medicinal tonic as I recall (feel free to correct any inconsistencies or errors); a mix of ground chile powder, cinnamon, cocoa powder, and honey. It invigorates the body, warms, and the capsaicin in the chiles mildly numbs pain. The honey was added to make it easier to drink.
A proper gift for this day (mexican independence day) gracias!
As I was watching the video I just kept thinking of making a video showing how it´s done now a days in the town where I live. If you ever come to Mexico, it´d be a great honor to give you a gastronomical tour. (I´m from Mexico City)
Loving the pop of red x living up to the playfulness of mexican colour. Love your show.
I’ve been listening my way through Ken Albala’s Food: A Cultural Culinary History for a few weeks now, and he is indeed a wonderful storyteller! Your quesadillas look so tasty!
Currently going to school for a History major, future plans to get a FCS major in culinary and textiles so I can teach either History, Culinary, or Textiles, and realizing how much my future students are either going to love or hate me for making them do manual labor to make the perfect tortilla the authentic way. So much inspiration from all that you have done!
I need to try these. I'm glad I live in san diego, mexican ingredients are easy to find here
@Paige Andrews - Jealousy abounds from rural New York.
the crunching sound of the quesodillas you achieved is glorious. never been able to get such a crisp one myself, wow.
I live in San Antonio and two of my favorite restaurants serve quesadillas like these. They call them “quesadillas in corn and cheese” and they are fantastic!