What’s New

I haven’t been focused on the blog recently, so it’s been a while since I updated anything on here. But in the last few months I’ve been doing historical cooking in the form of short videos on TikTok and Instagram (@passtheflamingo).

If you came here from social media, feel free to scroll through the archive of past historical recipe posts. If there are any major updates I’ll post them here, but for now, here’s some relevant links:

And thanks for reading/watching/following as always!

-Andrew

From Eggs to Apples Episode V: The Aztecs (Seashell Tamales and Frog Stew)

The last episode of From Eggs to Apples is now online!

I can’t believe after about a year of work that this project is finally coming to an end. This was something I wanted to do for a long time, featuring a variety of recipes I’ve been wanting to recreate, quotations I’ve been wanting to read, and people I’ve been wanting to work with (including those I met through a variety of sources: in college, online, on vacation, at events, etc; none of whom had met each other before!) I’m really proud of how everything came together and grateful for everyone’s hard work.

In this episode, we departed from the ancient world to investigate the cuisine of a different historical civilization that I have a mild obsession with: the pre-conquest Aztecs of Mexico, whose food is incredibly diverse and creative. Warning: this video contains frog meat.

PS: here’s a bonus picture from my Instagram of another pre-conquest Aztec recipe I recently recreated which is referenced briefly in the video: a sweet tamal stuffed with the unlikely combination of corn silk and dried cherries. It was quite good!

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