On this episode Aarón and Zarela are thrilled to welcome Mariana Barrera to dive deep into the topic of Mexican Charcuterie. Mariana and her family run Humo y Sal, a charcuterie in Monterrey, where they prepare a wide variety of meat products as well as mustard, honey, and more. She shares how she got into the business, how she gathers inspiration from the way each Mexican state has their own regional specialties and seasonings, and how the local environment affects what they can produce in their region. Plus, Mariana gives an overview of the food culture of Monterrey, one of Aarón’s favorite food destinations, and Aarón pitches Mariana on a Mexican version of scrapple.
On this episode Aarón and Zarela are thrilled to welcome Mariana Barrera to dive deep into the topic of Mexican Charcuterie. Mariana and her family run Humo y Sal, a charcuterie in Monterrey, where they prepare a wide variety of meat products as well as mustard, honey, and more. She shares how she got into the business, how she gathers inspiration from the way each Mexican state has their own regional specialties and seasonings, and how the local environment affects what they can produce in their region.
Plus, Mariana gives an overview of the food culture of Monterrey, one of Aarón’s favorite food destinations, and Aarón pitches Mariana on a Mexican version of scrapple.
For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com
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