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Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
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A History of Beef and Butchery
Manage episode 333569252 series 3368501
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
On today's episode, Aarón and Zarela are thrilled to speak with Mauricio Euresty, an expert on cattle and butchery. Together they tackle the subject from tip to tail, covering differences between the preferred Mexican cuts versus American cuts, the effect of terroir on beef, how ribeye is the key to cattle grading, and trendy cuts in high end Mexican restaurants.
For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com
Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!
Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.
49 episoade
Distribuie
Manage episode 333569252 series 3368501
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
On today's episode, Aarón and Zarela are thrilled to speak with Mauricio Euresty, an expert on cattle and butchery. Together they tackle the subject from tip to tail, covering differences between the preferred Mexican cuts versus American cuts, the effect of terroir on beef, how ribeye is the key to cattle grading, and trendy cuts in high end Mexican restaurants.
For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com
Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!
Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.
49 episoade
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Similar cu Cooking In Mexican From A to Z
Every creative work you’ve ever loved has a hero’s journey behind it. On Spark & Fire, you'll hear creators tell the story of bringing one beloved work to life. Iconic creatives — like Wicked composer Stephen Schwartz, Pixar director Domee Shi, comedian Patton Oswald, musician Wynton Marsalis, and novelist Isabel Allende — share the endless iterations, the inevitable setbacks, and the breakthrough ideas along the epic process of creation. But this isn’t an interview show. It’s a story — told ...
…
continue reading
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…
continue reading
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Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
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continue reading
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