{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-in-mexican-from-a-to-z.simplecast.com%2Fepisodes%2Fafro-mexican-FLkjqPn4","width":444,"version":"1.0","type":"rich","title":"Afro-Mexican Food and Culture","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/b7145f8c-161e-4425-a032-e1d7ad264925/2f30a834-2a1b-4cb1-96bc-c9abf7565b15/editada1-amy-currie.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/6f47f75a-dcff-476f-b56c-26695de6afa1\" height=\"200\" width=\"100%\" title=\"Afro-Mexican Food and Culture\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On this week's show, Zarela & Aarón welcome Sagrario Cruz Carretero to explore the history and cultural legacy of Afro-Mexican cuisine. First, they set the stage with some context about the past and present demographics of African immigration to Mexico. Sagrario shares her personal story of how a trip to Cuba - and her own family history - ignited her interest in this topic. Together they document various Afro-inspired ingredients including plantain, yucca, malanga, rice and beans, gandinga, soup, chitlins, various distillates, and more.  \n\nLooking for more? Many Afro-Mexican recipes can be found in Zarela's Veracruz. For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com"}