How about The scotch egg? Loco moco? This was an excellent episode! I love the way the iPad was styled on the counter top with whole eggs 🥚. I ran out and got Pineapple buns right after watching. They are delightful!
This is true. My great grandfather was in Mexico and brought Mexican types of bread back to his Hong Kong and Guangzhou (pre communism) bakery. Im not sure if there was evolution past that. I just know they supplied bread to some schools nearby as a big money maker. We are the Yan family though not Ng so I'm sure there were a few more migrants that went back and forth, not just my family. On another note my grandmother made great red beans learned from the family bakery for red bean ice slushy.
So interesting! I was very confused by all the similar buns I saw in Japanese, Chinese and Mexican bakeries. Thanks for unpacking their connections. Now I want to compare all of them.
Awesome first episode! Can't wait for more. Would be cool to learn more about history of banh mi sandwiches...some amazing ones in SF's Little Saigon district.
To go a step further, most people don't realize that Mexico was colonized by the French in the 1860's after Spain had left. France had some major influences on post-colonial architecture, food (especially desserts and pastries) , and literature in Mexico. So really you can credit the French for Mexico's great assortment of tasty pastries including my favorite... The Concha....
Thank you for the story. I made the pineapple bun in my pandemic baking journey, and later came across a Hispanic bakery near me selling conchas. It is truly a global food, with origins that can be hard to track down.
Mexico's bakers were highly influenced by French immigrants in the 1800's to the state of Jalisco and Michoacan. By far some the best areas for Mexican pastries. Love seeing the evolution of food throughout the world.
I'm Japanese and not a fan of Melonpan. Bolo Bao is just top tier, especially the ones with char siu or just a thick slab of butter, paired with coffee. Perfection. Definitely played a major role in my past obesity. Lol🥴
They kind of glossed over the part where the family was deported/expelled from Mexico back in the 1930s - in the mass expulsion of people of chinese descent. The picture they showed of the guy with his family is actually that of a guy that is half chinese half mexican and he was able to return to Mexico with his family many years later.
I love pineapple baos, but my #1 bao is definitely the Mexico bao! Too bad not that many Bay Area bakeries make the Mexico bao anymore. Not enough ppl know about it (so less demand)
Some were, yes! Our friends at Eater have a few examples, none of which are the concha, though. Their article is here: www.eater.com/2017/8/3/16086118/mexican-desserts-french-baking-history
let me get this straight, they have a thing called "the Mexico bun" which was 'inspired' by the concha and they have a thing called a "pineapple bun" which they have no idea where it came from? i'll solve the mystery now, the pineapple bun came from the CONCHA😂
Welcome to the first episode of Beyond the Menu! What food history story should we track down next? 🕵🍔
Ice cream
@@fieldofnewshoots You're in luck! Episode five is all about rocky road ice cream (spoiler alert: invented in Oakland!)
How about
The scotch egg?
Loco moco?
This was an excellent episode! I love the way the iPad was styled on the counter top with whole eggs 🥚. I ran out and got Pineapple buns right after watching. They are delightful!
I love the fact that you can find Mexico's influence in almost every part of the world.
You might want to check out our new episode about birria tacos. We learned a lot!
This is true. My great grandfather was in Mexico and brought Mexican types of bread back to his Hong Kong and Guangzhou (pre communism) bakery. Im not sure if there was evolution past that. I just know they supplied bread to some schools nearby as a big money maker. We are the Yan family though not Ng so I'm sure there were a few more migrants that went back and forth, not just my family. On another note my grandmother made great red beans learned from the family bakery for red bean ice slushy.
I just love this story. How great food is shared via shared cultural experiences. The influence from the "concha" is undeniable.
I enjoyed the first episode very much! Can’t wait for the next episode!
So interesting! I was very confused by all the similar buns I saw in Japanese, Chinese and Mexican bakeries. Thanks for unpacking their connections. Now I want to compare all of them.
This is so cool! Congratulations on the first episode! Thanks for the content!
Awesome first episode! Can't wait for more. Would be cool to learn more about history of banh mi sandwiches...some amazing ones in SF's Little Saigon district.
I love the Concha!! Would love to hear the History of Gumbo and/or Jambalaya
Great ideas!
To go a step further, most people don't realize that Mexico was colonized by the French in the 1860's after Spain had left.
France had some major influences on post-colonial architecture, food (especially desserts and pastries) , and literature in Mexico.
So really you can credit the French for Mexico's great assortment of tasty pastries including my favorite... The Concha....
Love this feature! More please!
Look for a new episode every other Wednesday! 👀
😋 - fun to learn about the history of the Pineapple Bun, thanks Cecelia
Thank you for the story. I made the pineapple bun in my pandemic baking journey, and later came across a Hispanic bakery near me selling conchas.
It is truly a global food, with origins that can be hard to track down.
I’ve been hearing about pineapple buns forever. I really need to try one!
Thank you for highlighting Hong Kong pastries and culture!
It was our pleasure! 🥮😋
Mexico's bakers were highly influenced by French immigrants in the 1800's to the state of Jalisco and Michoacan. By far some the best areas for Mexican pastries. Love seeing the evolution of food throughout the world.
I'm Japanese and not a fan of Melonpan. Bolo Bao is just top tier, especially the ones with char siu or just a thick slab of butter, paired with coffee. Perfection. Definitely played a major role in my past obesity. Lol🥴
I've actually always wondered this ...
I’m hungry 😂
Same!
I never thought about a savory pineapple bun but a fried chicken pineapple bun sounds delicious; I'm going to make it.
I had a pineapple bun the other day that was softer and sweeter than teh usual; wonder if there are variations?
They kind of glossed over the part where the family was deported/expelled from Mexico back in the 1930s - in the mass expulsion of people of chinese descent. The picture they showed of the guy with his family is actually that of a guy that is half chinese half mexican and he was able to return to Mexico with his family many years later.
I love pineapple baos, but my #1 bao is definitely the Mexico bao! Too bad not that many Bay Area bakeries make the Mexico bao anymore. Not enough ppl know about it (so less demand)
I ate a version of Mexican Bao in Vancouver's (Canada) dim sum restaurant a few years ago. Someone should go check it out there.
I have always heard that Mexican baked goods were influenced by the French. Any truth to that?
Some were, yes! Our friends at Eater have a few examples, none of which are the concha, though. Their article is here: www.eater.com/2017/8/3/16086118/mexican-desserts-french-baking-history
yum yum. I want to visit Hong Kong.
Concha is shell in English its called that because is looks like a turtle shell 🐢
Or a seashell. Turtle shells are called caparazon.
let me get this straight, they have a thing called "the Mexico bun" which was 'inspired' by the concha and they have a thing called a "pineapple bun" which they have no idea where it came from? i'll solve the mystery now, the pineapple bun came from the CONCHA😂
That's crazy! This is dope!
Big smiley face because I just ate a concha last night its a morning staple with a good coffee
Right away I said this is a Pan Dulce
Exactly
Yum
Look like conchas but taste way different.
i'd like to know the origin of Dunkin Donuts
hey i have that same food scale.. im like the pros.
i'd like to know the origin of Dunkin Donuts