On the season 3 premiere of Cooking In Mexican from A to Z, Zarela and Aarón go back to basics. They sit down together, mother & son, to discuss the foundational principles of the cooking. These are flavor principles they use every day in the kitchen, in a wide variety of dishes.

Launched in 2021, Forge Project is an initiative to support leaders in culture, education, food security, and land justice.

In this episode, we will meet two more leaders in the indigenous food sovereignty movement who are using food to both empower and inspire.

Today Zarela and Aarón are joined by their friend Yira Vallejo. Yira spent ten years as a brand incubator in the wine and spirits industry of New York City, before returning to Oaxaca in 2014.

Felicia Cocotzin Ruiz is a kitchen curandera living in Rio Verde, Arizona "reclaiming the healer approach to community health with Indigenous wisdom and whole food cooking". On Speaking Broadly, Ruiz shares her journey to becoming a healer through food.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Melissa Fuster. 

With Thanksgiving right around the corner, we’ve been thinking about the many ways this holiday bolsters colonial narratives, as well as opportunities to push back on them. This episode spotlights individual people, dishes and ingredients that are decolonizing our food system.

Irwin Sánchez es un chef y educador de orígen indígena perteneciente a los nahuas en México. Lleva muchos años en Nueva York enseñando los rituales de su comida y de su idioma natal. La pandemia acabó con parte de su familia en México y con su trabajo en Nueva York.

This week’s guest is Sophia Musoki, a Ugandan food blogger, writer and photographer whose work through A Kitchen in Uganda has been instrumental in bringing Ugandan cuisine to the world. She has been featured on Cuisine Noir, CNN, City Press and many other publications.

This week we share stories about indigenous foods and food sovereignty, here in the U.S. and across the globe. We’ll explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation.