On today's episode, Zarela and Aarón are thrilled to welcome Chef Rodolfo Castallanos to talk about how traditional Mexican foodways are being reinterpreted in the contemporary Mexican culinary scene. Rodolfo starts by sharing his cooking philosophy - beginning with inspiration from the seasons and culminating in his return home to...

Aarón Sánchez and Zarela Martínez detail every part of the tamal-making process!

Zack and Diana Wangemen opened the Tortilleria in Bushwick in October. The vibrant space features a tortilla factory that sells fresh, house-made tortillas alongside Mexican groceries and goods, a morning coffee shop with Oaxacan coffee and house-made Mexican pastries, as well as a taqueria with a variety of traditional taco...

On this week's show Aarón and Zarela are thrilled to welcome their longtime friend Stephan Pyles to discuss all things Tex-Mex and Southwestern Cuisine. Stephan is a 5th generation Texan and a founding father of Southwestern Cuisine, who created 23 restaurants in 6 cities over more than three decades of...

From an ancient Japanese mold to traditional Midwestern baking, this playlist introduces you to some of the geekiest corners of the culinary world.

Agave Road Trip sifts through fact and fiction surrounding agave spirits. Hosts Lou Bank and Salvador “Chava” Peribán serve as tour guides for gringo bartenders, sharing firsthand knowledge about heritage agave spirits in rural Mexico. This month, Agave Road Trip celebrates one year on HRN. In commemoration of their first...

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. Now she works to preserve the cultural and biological diversity of Oaxaca through a number...

On this episode, Aarón and Zarela welcome Bricia Lopez for a love letter to the food and culture of Oaxaca. Bricia and her siblings run Guelaguetza, the restaurant her father started 27 years ago. Bricia believes that Oaxaca's most unique asset is its diversity of chiles, spices and herbs, so...

Anyone who grew up in a family business understands that it's family business first, and then family second. It's about surviving and making it work," says Bricia Lopez, co-owner, with her siblings of Guelageutza, the Oaxacan restaurant in Los Angeles. The story of Bricia, her family and the restaurant are...

When you think of corn, you might think of the 90s metal band (spelled with a ‘K’ and embodying a raucous explosion of angst and anger). More likely, corn conjures images of a summer barbeque: bright yellow ears grilled, buttered, and eaten straight off the cob. However, the story of...