Exploring Pre-Hispanic Mexican Cuisine and Probiotics

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This chapter discusses the choice of Puebla as a village to explore pre-Hispanic Mexican cuisine, including insects and fermented foods. It explores the relationship between probiotics and complex flavors in traditional Mexican dishes. The chapter also touches on the impact of Spanish colonization and the importance of diversifying corn varieties.

Mark Miller is often called the founder of modern southwestern cuisine, but his unique anthropological approach to food has led him to explore cuisines in over 100 countries around the world. He joins Tyler for a conversation on all that he’s learned along the way, including his pick for the most underrated chili pepper, palate coaching, the best food cities in Asia, Mexico, and Europe, the problems with sous-vide, mezcal versus tequila, the decline of food brands, why Michelin guide is overrated, how to do fast food well, and why the next hipster food trend should be about corn.

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