Aztec Sacrifice & Pozole
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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
LINKS TO SOURCES**
The Florentine Codex:
America's First Cuisines by Sophie Coe:
Aztec Mythology by Matt Clayton:
Aztec History:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
Plaza de la Constitucion: Victormoz, CC BY-SA 4.0 via Wikimedia Commons
Green Pozole: By T.Tseng - Green pozole, dressed, CC BY 2.0,
Red Pozole: By AlejandroLinaresGarcia - Own work, CC BY-SA 4.0,
White Pozole: By Thelmadatter - Own work, CC BY-SA 3.0,
Piedra del Sol: By Juan Carlos Fonseca Mata - Own work, CC BY-SA 4.0,
#tastinghistory #pozole #aztec
Unwrapping Aztec Tamales | The Tamale Wars
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Tamale Steamer:
Molcajete:
Stainless Steel Colander:
Calcium Hydroxide:
Tequesquite:
POKEMON: pokemoncenter.com
LINKS TO SOURCES**
Que vivan los tamales! by Jeffrey M. Pilcher:
Taco USA by Gustavo Arellano:
Aztec History:
A Short History of America’s ‘Tamale Wars’:
General History of the Things of New Spain by Fray Bernardino de Sahagun -
A Brief History of Tamales with Claudia Alarcon:
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Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
Subtitles: Jose Mendoza
TAMALES
INGREDIENTS
- 4 Cups (600g) dried field corn
- 2 teaspoons (7g) Calcium Hydroxide
- 8-10 Cups (2L water) Water
- A few pieces of Tequesquite dissolved in boiling water
- Corn Husks
- Any cooked filling (Turkey, Papaya, Pumpkin, etc)
METHOD
1. Wash the corn and then add to a pot of boiling water with the calcium hydroxide. Boil for 30 - 45 minutes or until the skins easy come away from the corn. Remove from the heat and allow to sit in the water 8-12 hours. Rinse and soak your corn husks in water during this time.
2. Strain the corn into a colander and rinse any residual calcium hydroxide off. Then, add the corn to a bowl of clean water and rub the skins off the corn. Repeat this process several times until the majority of the skins are off. Then grind the corn into masa.
4. Add the tequesquite water to the masa until it forms a paste. Then spread a thin layer onto a corn husk. Add any filling. Then wrap the filling with the masa by folding the corn husk over it. Then fold down the end of the husk and tie closed.
5. Add an inch of water to the bottom of the steamer and set two coins at the bottom (the sound of these will let you know if you need to add water during the steaming). Then set the steamer basket in and lay a bed of corn husks on the bottom. Add the tamales and cover with another layer of husks. Then place the lid on the pot and set the water to boiling. Steam for 1 hour. The tamales are done with they easy pull away from the husk.
PHOTO CREDITS
Metate and Mano - By Leoboudv - Own work, CC BY-SA 3.0,
#tastinghistory #tamales #aztec
The Evolution of Chocolate : From Aztec drink to global sensation | Table Talk EP 1 | Muse on Time
The Evolution of Chocolate: From Aztec drink to global sensation
In this episode, we explore the fascinating journey of chocolate from its origins as a bitter drink consumed by the Aztecs to the creamy and sweet milk chocolate we know and love today.
We delve into the technological innovations and global influences that have transformed chocolate into a beloved treat enjoyed by people all around the world, while also acknowledging the ethical concerns that have arisen in the industry.
Join us as we trace the evolution of chocolate from its humble beginnings to its status as a global sensation.
#ChocolateEvolution #FromAztecToGlobalSensation #ChocolateHistory #CacaoPlantations #MilkChocolateInvention #SwissChocolatier #MassProduction #ChocolateIndustry #ChildLaborInCacaoFarms #FairTradeChocolate #ChocolateLovers #ChocoArtisans #ChocoTrends #SweetTreats #WorldOfChocolate
#Chocolate #History #FoodHistory #MuseonTime
Watch the Ancient Art of Chocolate-Making | National Geographic
The ancient Maya tradition of chocolate-making still thrives in Antigua, Guatemala. Fourth-generation chocolatiers at Chocolate D' Taza harvest, roast, grind, and dry the chocolate by hand during a four-day process.
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Watch the Ancient Art of Chocolate-Making | National Geographic
National Geographic
Aztec Chocolate Drink: Indulge in Ancient Flavors | Historic Recipes of the World
Travel back in time with us to the era of the Aztecs as we unlock the secrets of their revered Aztec Chocolate Drink. Immerse yourself in the rich history and cultural significance of this indulgent beverage. Join us as we recreate this ancient recipe, combining cocoa, spices, and a touch of sweetness to create a truly divine drink. Get ready to savor the flavors of the past and experience the taste of Aztec tradition.
PINOLE = AZTEC SUPERFOOD | PLANT-BASED BREAKFAST | FUEL FOR TARAHUMARA SUPERATHLETES
25% Off Your First Order with code PINOLEPROJECT25
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ABOUT THIS VIDEO ????
This superfood is going to change your life! For centuries, my ancestors have been eating Pinole, an Aztec super grain that’s already eaten all across Latin America.
It’s made out of Non-GMO ground heirloom maize (corn) and then mixed with spices and sometimes sweeteners.
This Aztec favorite is still used today by the Tarahumara of Northern Mexico, who eat Pinole to fuel their long-distance runs. ????????♀️
They are an indigenous group who call themselves the Raramuri - which in their native language means ‘foot runner’ or ‘those who run fast.’
In this video, I explain why Pinole has earned superfood status. It’s packed with fiber, protein and gut-friendly prebiotics and delivers long-lasting energy for the busy day ahead.
Learn more about Pinole from these amazing sources:
No Meat Athlete - a plant-based blog - features many recipes featuring pinole
Dr. Elizabeth Trattner, who says ‘pinole ticks all the boxes’
Thrive Market says Pinole is ‘taking over breakfast tables’
▶ I want to share this incredible ingredient with you so I am creating my own pinole based oatmeal, which I will be launching later this year. It is inspired by the delicious pinole oats my grandmother would make me as a kid!????
Our oatmeal product will feature pinole made out of Non-GMO Olotillo corn from Oaxaca, Mexico, oats, chia seeds, cinnamon and a hint of raw cane sugar. ????
ENTER FOR CHANCE TO WIN A FREE BAG OF MY PINOLE CHIA OATMEAL:
▶ Today’s recipe is a Chia and Pinole Pudding by Very Vegan Val
INGREDIENTS
• ¼ cup of your pinole
• 2 ½ cups almond milk (or other milk), this amount will be split so you’ll be using 1 cup first and then ½ cup and then the rest
• 1 tsp. syrup
• 2 tbsp. chia seeds
• Topping suggestions: fruit, nuts, seeds
If you found this video useful, please like it!
If you know someone who may enjoy it, won’t you please share it?
I love comments and always respond. Don’t be shy! ????