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!
Pass The Flamingo: Ancient Food History and Recipes 
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