When ever using a clay comal it needs to be “curado” or sealed, this is done by doing a paste with calcium hydroxide and water, mix it and brush it on to the comal on both sides then put it on the fire ask it “cooks” it will flake off, do it until it’s not dusty anymore. Then you can cook anything without sticking. Here you can tell the comal was raw that’s why the tomatoes stuck to it and after with the char the tortillas it was easier.
Thank you so much for this! I know a potter nearby who made me a large comal, but it was used for fire ceremonies, but it wasn't treated. I'll find out if she can make a few for cooking outdoors.
Thank you for that I definitely will try that I use a skillet of cast-iron but the ceramic seems to be an update version thank you very much for your suggestion definitely will try it thank you!
Can History Channel please credit the editors and producers for these videos? While we all love Sohla, the editing for these videos is humorous, clever, and really adds to the charm of the show.
Sohla is a wonderful host. I'm so glad that her post-BA career has blossomed because she deserves success and has an incredible pure talent for this work.
I could be misinformed, but I gather she got misused and bullied prior to this. If so then this is a great example of why all organisations have to tackle bullying or they squander excellent people.
@@tamlandipper29 She only worked in the BA kitchen about six months. Most of the other chefs were already part timers. Bullied? according to her. I think she played the situation. Look at what happened to the NYT.
@@tamlandipper29 You are misinformed. If you do the research you'll find that is was Sohla herself who was the bully. If you look up how she bullied and treated Gaby you'll be shocked and disgusted at how horrible Sohla is. You can find the information on Gaby's IG, Reddit or by doing a simple google search. Sohla has been outed as a horrific bully, I was SHOCKED and disgusted when I read the things she did and said to Gaby. Bullies are the lowest of the low and this disgusting person needs to be called out for her toxic, bullying behaviour. Gaby is extremely upset about it all and has written some pretty damning IG posts regarding the situation. And before you say that 'Gaby is making it up/lying', Sohla herself has confirmed it in response and DIDN'T EVEN HAVE THE SPINE TO APOLOGISE for verbally abusing and bullying people. People need to stop with this 'Sohla is amazing... Sohla is a culinary wonder and so talented' BS because she is nothing more than a disgusting bully.
As a Mexican growing up seeing tortillas being done from scratch, I adored watching this! Sohla did it amazingly well and with so much respect! Love Sohla so much! 😘😘😘
I love that the editor has a sense of humor because that’s what Sohla is all about! One thing, can you leave the text on the screen a bit longer? I think it goes by pretty fast and I don’t finish reading it!
Hey, I asked for Aztec food and I got Aztec food! I love this show. Now can I ask for two cameras during cooking? One stationary camera for Sohla to look at and talk to the audience, and one handheld camera to shoot the food parts. Then your fabulous video editor can cut the footage together for best views!
I think if that should be done it'd be done by locals, As most ancient and traditional Hawaiian dishes was used with Imus (underground ovens). everything taste amazing when made this way as the meat becomes smokey and juicy!
I'm really loving this series, it's super refreshing after all the aliens, pawn-shop and conspiracy theory stuff that's flooded History over the years. I adore Sohla too so I hope they're treating her well. I also really like that they keep in the footage of little spills and things not going quite the way she planned. It makes for very charming and relatable content.
@@eriksunden4704 well anyone under 40 knows how to interweb properly, but millennials are only just starting to get higher positions on network and cable television productions. The good news is right here is the ground level where the innovative collaboration is at. I like how you'll sometimes see someone in like their 80s making legit content.
We actually still eat tacos like that, we don't always use cilantro, and cheese isn't really common for tacos. My family often eats turkey meat like that expect with fat, oil or smth:)
Often a taco is just something you put into a tortilla. A "taco de frijol" for example is just some beans on a tortilla. Tacos are dependent on the tortilla, which is why Americanized "hard-shell tacos" seem so bizarre. They're really more folded tostadas than anything else.
My son tried hard shell tacos, and wasn't very fond of them. Made me proud when he said mom your tacos are the bomb. !!!! De huevo de frijol de queso de papa de cebolla de Verdugo de pavo de Pollo y tdodo.lo demos you can find. Don't forget Carne asadA😁
I was going to say that cheese isn't really part of street cart tacos. Maybe if you had chicharrón, queso fresco and guacamole, you would make a taco with that. I feel if the cheese melts, then its a quesadilla. A famous Mexican cook once said that tacos aren't a plate as much as a way to serve food, the basis being the tortilla.
I think that pre-american (old world) food is quite fascinating. Old roman dishes that are "italian" but have no tomatoes (genovese sauce for example, everyone already knows emulsified parm and noodles), or old south asian dishes without chillis, like thai dishes heavy on fresh green peppercorn or schezuan food with a face punch from sand ginger and white pepper.
as a born and raised mexico city gal i can tell you for a fact that's exactly what my grandma makes sometimes... yea she does add some olive oil but it's just picadillo de pavo uwu and you of course eat it in a taco. i say Sohla should come to have some tacos here in DF, she'd be surprised how similar they are
As a Hispanic in south Texas, I don't really know much about the history of tacos, so I really appreciated this video. I was excited to learn a piece history relating to my Mexican side. The etymology implied by the original words tlahco and xocolatl really fascinates me, as well. The tlahcos sounded and looked delicious, as far as the xocolatl, it's still made spicy with a hint of cinnamon and a lot of sugar (though not all Mexican hot chocolate is made spicy). Great video!
No offense but I think the name Hispanic is wrong. It implies that we are more Spanish. This may or not may be true for all Latinos. Personally, I don't consider myself Hispanic just because my native south American ancestors
@@sobreinquisidor that’s fine, of course, that is your preference. I am used to referring to myself this way, it’s how my mother referred to her self, although both of her parents were Mexican immigrants. I am not really used to calling myself Latina or anything else, and at this point, I may just be stuck in my ways.
@@ultragamer4960 it may be regional, of course. I live in south Texas, and it is popular here, so perhaps it’s popular along the border region here. 🤷🏻♀️ I am just guessing, though. 😅
Sorry to burst your bubble, but if you perform a google search and do the research you'll find that Sohla is a horrible bully who treated Gaby in an appalling way. She horrifically bullied Gaby in the workplace. She also attacked Brad (calling him dumb and uneducated). Please do the research and you'll discover that she's a horrible bully behind the scenes who needs to be called out.
By the Spanish accounts, it seems like xocolatl was drunk similar to how a very fine alcohol is sipped today. So maybe it wasn’t really intended to be delicious as much as complex. This was a great video, so cool to see somebody make Aztec food using ingredients that would’ve actually been available.
it reminds me of coffee and how people drink it. it has the spice instead of caffeine and is bitter, but they'd still drink it; so i think it's more like coffee then hot chocolate or wine like you mentioned.
If you are interested in more historical background on the Aztec chocolate, you should check out Tasting History. Max Miller did a whole episode on this drink.
I thought i was too poor for cheese and avocado. Turns out I'm just a traditionalist. But really this video was fantastic. Simple recipes are the best.
I don’t know about Manteca my mom used to put it in her beans then refried and they were great God I love them only thing you’ll get fat as you enjoy your beans eventually my mom did away with the lard Manteca and we lost weight but that’s my opinion as I grew up!!
Gotta source it right though, can't just get the white stuff at the supermarket, go to a local carnicería and get the stuff they used for chicharrones and carnitas.
As a Mexican I can testify using a comal for tomatoes is a cleaning job, they almost always loose their skin and leave a mess.. but that is exactly what you need for maximum flavor.. I would have removed excess burned skins of the chillies though.. love that Sohla is everywhere now.. flexing her skills 🍫🌮
If you use a clay comal and you coat it with a thin layer of a slurry made from cal and water before you heat it up it will reduce how badly soft skinned veg like tomatoes stick.
This is my new favorite series. Sohla offers a respectful and humorous look into the history of cooking without coming off as pompous or glib. I’m dying to try some of these recipes!
Sohla at BA was interesting, chill, experimental, and lovely. But here, Sohla is at her best. This is amazing. Optimal Sohla. Great job History Channel for recognizing how incredible this woman is. Please keep this coming!
I'm really happy that I discovered this content because I'm a food lover and I study journalism. It's a great way to catch the attention of the people. Great job and as a mexican I'm really proud that you guys did this episode.
@@emobuddha i was surprised too, because in india (and i would bet bangladesh) rotis (flat bread) are heated on a hot tawa (like a comal) and flipped by hand. both my grandmas, and actually my mom too, flip them this way. maybe she's just really into that wooden utensil of hers, it seems to show up in all the episodes lol!
Just wanted to give a shout out to the editing team for this show. Every single one of you is awesome and hilarious. Editing team + Sohla = Entertainment
This looks delicious! I appreciate the explanation of how she’s making changes based on her modern cooking setup and ingredients. I don’t like turkey, but I would like to try this recipe!
I tried it with Beyond Meat and it was excellent. Then I tried it with tofu. A friend tried it with pork. The magic seems to be in the vegetable charring, so the protein might matter less. It always tastes amazing if you do that. The epazote really made a difference too. I tried it with both epazote and Mexican oregano. Now I actually mix both in for a more complex flavor.
Join Sohla El-Waylly as she takes the food you know and love and traces it back to its origins in Ancient Recipes with Sohla! Watch new episodes every other Saturday and check out more here: histv.co/ancientrecipes
Only started watching that show because I saw this comment on the first episode of this web series. I love it! I'd recommend it to anyone who likes both food and history.
@@TheBLGL Though I really enjoy John's content he's not the first to do historical cooking content on YT, nor does the world revolve around White American history. I'd like to see History reach out to him and his group, but that doesn't mean he was stolen from.
I think you need to be clear what your point is with this show. Many of us love Sohla. Many love food history. Many like cooking. You've chosen to combine a very talented chef and a historic recipe. However, there appears to be a mismatch. Sohla is quite laissez-faire about both the research and, surprisingly, the cooking, to some extent. Decide how authentic you want the results, and make sure the right equipment is there, the research is thorough enough, and the host prepared enough for the level you chose. This week we got wacky RUclips Sohla, which is great, but didn't match the expectations of folks who hoped for more historical accuracy. We also didn't get to see her as a food authority, which is difficult as she's hosting a food show. Best of luck finding balance.
I love all the things Sohla does, this is no exception. But I especially love, when she tries the food. Real bites, real reactions not like those tiny dainty fake bites and fake chewing. She is just so real!
I can't wait for you to make Tamales once a year, the king would hold a feast for all the people and the one food that you could take home with you was the tamale, and you could only take as many as you could hold in one hand. I love me some food history!
I love the tamale shredded beef tamale then you have the sweet tamale with raisins and also do you have cheese tamales and finally the hot tamale oh yeah bring it on!!
I mean, it basically still operates like that to this day. Someone's abuela makes tamales and the only limit is how much you're willing to pay and able to carry. Ever since I moved to El Paso, every winter I always gain a good amount of weight. Mostly because I just become a tamale, menudo, and pozole eating machine lol.
i just made myself the hot xocolatl and found it surprisingly sippable! the chili pairs so well with the cocoa, it lingered in my mouth in a really good way. truth be told, adding a bit of sugar and milk after trying the raw version also didn't hurt, but i was surprised by how much i already liked it with just the ancient ingredients!
@@nathandavis3002 It would still be considered an aubergine the and way a carrot is still known as a carrot even after years of effort to alter the colour, taste and size of carrots
@@TheBLGL you know she's a classically trained chef who worked at a michelin star restaurant before opening her own right? like no shade to max miller but he's neither a historian nor a chef (and like he doesn't have the market cornered on historical cooking--there can be multiple people doing similar things without taking away from each other)
I was thinking this myself! I would really enjoy that. Max recently did a podcast episode with the Mythical Kitchen crew (which you probably knew) and I was in heaven! I love it when passionate people come together.
I would love to see Max Miller and other chefs on here. Sohla is a fantastic host and great chef, but I agree with @TheBLGL. Sohla doesn't have the authority or knowledge to really go in-depth. I definitely feel like I learn more with Max. Like watching Sohla make mochi -- clearly didn't know what she was doing. If they had a Japanese food historian on there with her, that would have perfect. I love the series for Sohla's personality, not because it feels v authentic or informative.
I really love the way this is made, the mix of it being just like a modern cooking show while still being historical is great, Sohla is such a natural host, and the editing was really funny and had great flow - not to mention the kitchen and utensils being aesthetically pleasing. Great content all around!
@@mercurywoodrose “according to the opinions of expert extraterrestrial researchers, there is absolutely no way to prove that tacos weren’t introduced to the ancient Aztecs by a race of space traveling aliens”
@@brandonsolis6911 Have you've ever been inside the Zocalo in Mexico City? Historical Murals indicate that Aliens existed. That's why the Pyramids across the world align.
@@noxirs7059 nah bro as a mexican i can say we are aliens 👽 are ships crashed in Mexico so we put Pyramids on them some in Egypt so fear us are mission is not complete the ်မစအပစခနဝ empire will rule earth viva ်မအပစန၀
The red border around the thumbnail made me think this was an older episode I'd already watched. Maybe nix it? Just a suggestion for the marketing team! :)
The marketing team did this on purpose to get you to click the video. Plenty of other channels do this.. They make you second guess yourself and you click the video...
I'm a big fan of the editor for this vid and the sense of humour injected into the video (like the censored tortilla, the 'poof' count, etc.). A++++ work, editing team.
Was about to watch a different video but decided to keep scrolling just in case I saw something better, saw this and clicked so fast! History, food, and Sohla. What’s not to love??? 🥰😍❤️
It's not the same, chocolate was mostly used as a ceremonial beberage, tht's why she says that Moctezuma drank a lot of this, because he was kind of a king and has acces to it. So, to drink chocolate here in Mexico in that time, was related to religious or magical practices, where was literally believed that gave people that kind of powers. Not as simple as coffee.
Honestly, I throw a dried chilli pepper into my hot chocolate whenever I make it. I know its nothing like Xocol. Though... I also put chilli into my lemonade. It's good!
@@MaryAnnNytowl The Hand family uses their own nouns in order to be inclusive to 'cousins' who arrived at their current uniquely-handed state through accident, choice, mad scientist etc. Rather than purely blood relations. Yup.
History channel - please collab Sohla and Tasting History!! His episodes on Chocolatl and tortillas made me feel so smart, him and Solha would be icing on the cake!
Bro…Try chipotle powder 🌶️ with the Xocolatl. The smokiness and heat level is perfect 👌🏽 also honey 🍯 could be added, as they would have had that available as well. If you want to kick it up a notch, add coffee ☕️ Oh…also don’t forget the blood 🩸 they would have added sacrificial blood to Xocolatl ☠️ Is that “deep” enough BRO 😮
I wonder if Bon Appetit realizes how badly they f*ed up by mistreating their staff of colour? Because Sohla is absolute gold and deserves her own shows outright
I have spent the last 15 years with indigenous Mexicans in south central Mexico---probably as close to ancient Aztecs in the world today. Many traditional food preparations are still in use. This recipe/technique is about 50 percent authentic. Still....glad to see someone keeping traditional cooking alive. Good job.
It’s wonderful to hear your descriptions of this delicious food. Depth is the descriptive word. I’ve found that with vegan cooking, so much flavor and depth. I wasn’t expecting that and I didn’t expect not to miss dairy products, but it’s what I miss the least.
![두미도 감성돔 대물 5짜!여러분 제대로 사고치고 왔습니다[김과장TV]](http://i.ytimg.com/vi/K2LeZR-HLfg/mqdefault.jpg)
When ever using a clay comal it needs to be “curado” or sealed, this is done by doing a paste with calcium hydroxide and water, mix it and brush it on to the comal on both sides then put it on the fire ask it “cooks” it will flake off, do it until it’s not dusty anymore. Then you can cook anything without sticking. Here you can tell the comal was raw that’s why the tomatoes stuck to it and after with the char the tortillas it was easier.
That's really cool to know, thank you!
Thank you so much for this! I know a potter nearby who made me a large comal, but it was used for fire ceremonies, but it wasn't treated. I'll find out if she can make a few for cooking outdoors.
A little like seasoning a cast iron pan but without oil?
Thank you for that I definitely will try that I use a skillet of cast-iron but the ceramic seems to be an update version thank you very much for your suggestion definitely will try it thank you!
Why does everyone act like calcium hydroxide is a ingredient everyone's got their shelf
Can History Channel please credit the editors and producers for these videos? While we all love Sohla, the editing for these videos is humorous, clever, and really adds to the charm of the show.
Was Hunsy involved?
@@iandelahoussaye7479 I got a Hunsy vibe from these videos. Came to comment to see if anything felt the same lol
Agreed.
Well who else was involved? Script writer, director, cinematographer, hair & makeup, the prop department, set designer. Don't forget about them!
The credits are in the description
I will literally watch anything Sohla is in. She's the best!
Totally and such a vast knowledge about all that is food.
Same!
+
SAME
I was just thinking the same thing to myself
Sohla is a wonderful host. I'm so glad that her post-BA career has blossomed because she deserves success and has an incredible pure talent for this work.
I'm so happy to see Sohla thriving all over the Internet. She is a culinary wonder. ❤
+
And lets be honest. We knew who the real talent was and they did too. Any time they got in a pickle who would they run to? Sohla.
I could be misinformed, but I gather she got misused and bullied prior to this. If so then this is a great example of why all organisations have to tackle bullying or they squander excellent people.
@@tamlandipper29 She only worked in the BA kitchen about six months. Most of the other chefs were already part timers.
Bullied? according to her. I think she played the situation.
Look at what happened to the NYT.
@@tamlandipper29 You are misinformed. If you do the research you'll find that is was Sohla herself who was the bully. If you look up how she bullied and treated Gaby you'll be shocked and disgusted at how horrible Sohla is. You can find the information on Gaby's IG, Reddit or by doing a simple google search. Sohla has been outed as a horrific bully, I was SHOCKED and disgusted when I read the things she did and said to Gaby. Bullies are the lowest of the low and this disgusting person needs to be called out for her toxic, bullying behaviour.
Gaby is extremely upset about it all and has written some pretty damning IG posts regarding the situation. And before you say that 'Gaby is making it up/lying', Sohla herself has confirmed it in response and DIDN'T EVEN HAVE THE SPINE TO APOLOGISE for verbally abusing and bullying people. People need to stop with this 'Sohla is amazing... Sohla is a culinary wonder and so talented' BS because she is nothing more than a disgusting bully.
As a Mexican ,yes this is as authentic as you can get. I can taste it from here, charred chiles and vegetables taste amazing
"Authentic" she uses onions, onions didn't exist in the new world
@@amosramirez we did have some. It wasn’t just a different variety that was used in the “old world”
@@amosramirezAztecs did in fact have onions. Several different varieties in fact.
As a Mexican growing up seeing tortillas being done from scratch, I adored watching this! Sohla did it amazingly well and with so much respect! Love Sohla so much! 😘😘😘
She should’ve done em by hand
@@4ngellvc874 hard agree
Yes that's how my grandma did it!
Back in my hometown in Tlaxcala they would use the press. So this was perfect for me
She nailed it completely! it was like going to a Mexican restaurant in Mexico and seeing pretty much how is done in the tortillerias.
Having Sohla do this was such a solid choice. She's A+ material! Can't wait to see some ancient greek food.
I love that the editor has a sense of humor because that’s what Sohla is all about! One thing, can you leave the text on the screen a bit longer? I think it goes by pretty fast and I don’t finish reading it!
Yeah I kept having to pause to make sure I read it all before it disappeared
Agreed! I had to go back a couple of times to read the texts.
Agree, maybe twice the length.
I thought the same thing
sohla's voice is so soothing and i love the way she talks to us. these videos have a rly sweet vibe
Hey, I asked for Aztec food and I got Aztec food! I love this show.
Now can I ask for two cameras during cooking? One stationary camera for Sohla to look at and talk to the audience, and one handheld camera to shoot the food parts. Then your fabulous video editor can cut the footage together for best views!
Seeing Sohla on a huge platform like History channel is so cool.
You could do traditional Hawaiian food! (Pre-contact)
I’d love to see this!
wait where can i find more about this either way that sounds sick
This is a great idea!
@@cande231 google
I think if that should be done it'd be done by locals, As most ancient and traditional Hawaiian dishes was used with Imus (underground ovens). everything taste amazing when made this way as the meat becomes smokey and juicy!
I'm really loving this series, it's super refreshing after all the aliens, pawn-shop and conspiracy theory stuff that's flooded History over the years. I adore Sohla too so I hope they're treating her well. I also really like that they keep in the footage of little spills and things not going quite the way she planned. It makes for very charming and relatable content.
I'm dying how they censored the unworthy tortilla
Yes! The editing is on point!
These are the things that happen as more and people involved in production are millennials
@@jasonlieberman4606 and probably people seeing its alive, josha weissman and all the other memelords and their good content
😂😂😂
@@eriksunden4704 well anyone under 40 knows how to interweb properly, but millennials are only just starting to get higher positions on network and cable television productions. The good news is right here is the ground level where the innovative collaboration is at. I like how you'll sometimes see someone in like their 80s making legit content.
I'm glad RUclips recommended this to me. I love this person already because she's so friendly.
We actually still eat tacos like that, we don't always use cilantro, and cheese isn't really common for tacos. My family often eats turkey meat like that expect with fat, oil or smth:)
Often a taco is just something you put into a tortilla. A "taco de frijol" for example is just some beans on a tortilla. Tacos are dependent on the tortilla, which is why Americanized "hard-shell tacos" seem so bizarre. They're really more folded tostadas than anything else.
My son tried hard shell tacos, and wasn't very fond of them. Made me proud when he said mom your tacos are the bomb. !!!! De huevo de frijol de queso de papa de cebolla de Verdugo de pavo de Pollo y tdodo.lo demos you can find. Don't forget Carne asadA😁
💯
I was going to say that cheese isn't really part of street cart tacos. Maybe if you had chicharrón, queso fresco and guacamole, you would make a taco with that. I feel if the cheese melts, then its a quesadilla. A famous Mexican cook once said that tacos aren't a plate as much as a way to serve food, the basis being the tortilla.
Yeah, cheese was added by US folk, down here we really don’t use cheese in tacos, unless we want to turn it into a quesadilla or quesabirria.
I think that pre-american (old world) food is quite fascinating. Old roman dishes that are "italian" but have no tomatoes (genovese sauce for example, everyone already knows emulsified parm and noodles), or old south asian dishes without chillis, like thai dishes heavy on fresh green peppercorn or schezuan food with a face punch from sand ginger and white pepper.
Yes it’s really fascinating to learn how trade between the continents was incorporated into recipes in unique and iconic ways
thailand is *southeast asian bruh.
south asian is them indian, pakistani, bangladesh, nepal dudes
Tomatoes are actually from Mexico and we’re later introduced to Italian dishes.
as a born and raised mexico city gal i can tell you for a fact that's exactly what my grandma makes sometimes... yea she does add some olive oil but it's just picadillo de pavo uwu and you of course eat it in a taco. i say Sohla should come to have some tacos here in DF, she'd be surprised how similar they are
Right? This is almost exactly the contents of the last street taco I had in Morelia.
uWu
I was gonna say isnt this picadillo? Glad we are all thinking the same.
I'm not a Spanish speaker so I have no clue if the uwu is part of the dish's name or just some excitement for the picadillo de pavo.
As a Hispanic in south Texas, I don't really know much about the history of tacos, so I really appreciated this video. I was excited to learn a piece history relating to my Mexican side. The etymology implied by the original words tlahco and xocolatl really fascinates me, as well. The tlahcos sounded and looked delicious, as far as the xocolatl, it's still made spicy with a hint of cinnamon and a lot of sugar (though not all Mexican hot chocolate is made spicy). Great video!
Family is from northern Mexico and the idea of spicy hot chocolate sounds foreign to me xddd
No offense but I think the name Hispanic is wrong. It implies that we are more Spanish. This may or not may be true for all Latinos. Personally, I don't consider myself Hispanic just because my native south American ancestors
@@sobreinquisidor that’s fine, of course, that is your preference. I am used to referring to myself this way, it’s how my mother referred to her self, although both of her parents were Mexican immigrants. I am not really used to calling myself Latina or anything else, and at this point, I may just be stuck in my ways.
@@ultragamer4960 it may be regional, of course. I live in south Texas, and it is popular here, so perhaps it’s popular along the border region here. 🤷🏻♀️ I am just guessing, though. 😅
Sí no son hispanos, mucho menos pueden ser latinos.
Sohla is a treasure, love her charisma even more than her cooking skills!
Sorry to burst your bubble, but if you perform a google search and do the research you'll find that Sohla is a horrible bully who treated Gaby in an appalling way. She horrifically bullied Gaby in the workplace. She also attacked Brad (calling him dumb and uneducated). Please do the research and you'll discover that she's a horrible bully behind the scenes who needs to be called out.
@@KatieWilliams1990x 😮😦
I LOVE HER SO MUCH!!! These videos are just so pure :)
By the Spanish accounts, it seems like xocolatl was drunk similar to how a very fine alcohol is sipped today. So maybe it wasn’t really intended to be delicious as much as complex. This was a great video, so cool to see somebody make Aztec food using ingredients that would’ve actually been available.
it reminds me of coffee and how people drink it. it has the spice instead of caffeine and is bitter, but they'd still drink it; so i think it's more like coffee then hot chocolate or wine like you mentioned.
@@GlacierGalaxy Though cocoa also has some caffeine in it. From what I just googled, not as much as coffee, but some.
If you are interested in more historical background on the Aztec chocolate, you should check out Tasting History. Max Miller did a whole episode on this drink.
@@sportybaker4273 I member watching that awhile back, he's got a great channel
Remember*
I don't know why, but Sohla saying "History Channel really sprung for the good stuff" made me giggle.
So Yale University has a 3750 year old Sumerian (IIRC) tablet that contains some ancient recipes for stews and such.
I thought i was too poor for cheese and avocado. Turns out I'm just a traditionalist.
But really this video was fantastic. Simple recipes are the best.
Avocados are also from mexico
"Maybe he just needed Claritin." 😂😂
That’s so funny
Don't we all, though?
Sohla: "What I really want to do now is add some olive oil, butter, ..."
Rick Martinez: "...manteca."
Love manteca. Especially when i cook beans.
I don’t know about Manteca my mom used to put it in her beans then refried and they were great God I love them only thing you’ll get fat as you enjoy your beans eventually my mom did away with the lard Manteca and we lost weight but that’s my opinion as I grew up!!
@@eribertoacedo9505, manteca is awesome.
Gotta source it right though, can't just get the white stuff at the supermarket, go to a local carnicería and get the stuff they used for chicharrones and carnitas.
No pigs in Mexico before the Spanish. I guess they could use fat from fowl like duck or geese
As a Mexican I can testify using a comal for tomatoes is a cleaning job, they almost always loose their skin and leave a mess.. but that is exactly what you need for maximum flavor.. I would have removed excess burned skins of the chillies though.. love that Sohla is everywhere now.. flexing her skills 🍫🌮
That's why you use a bit of aluminum foil
Yeah, I was wondering about not removing the burned skins! I mean, aren't charred/burned bits known to be carcinogenic?
@@VicZWYnl you'll still get the smoky charred flavor when you remove the burned bits so go right on ahead
If you use a clay comal and you coat it with a thin layer of a slurry made from cal and water before you heat it up it will reduce how badly soft skinned veg like tomatoes stick.
Wrap it all up in aluminum foil & roast it over open fire/stove. Turn it over a few times.
This is my new favorite series. Sohla offers a respectful and humorous look into the history of cooking without coming off as pompous or glib. I’m dying to try some of these recipes!
Sohla at BA was interesting, chill, experimental, and lovely. But here, Sohla is at her best. This is amazing. Optimal Sohla. Great job History Channel for recognizing how incredible this woman is. Please keep this coming!
There was no onion in Aztec time let alone garlic
This is the first time that I've sat down to watch an episode about cooking from start to finish. Thank you for being entertaining and charming.
The way Sohla keeps winning! We love to see it!!
I'm honestly just so happy I found this show. I love Sohla. I love history. I love food. This is fantastic! :)
Whoever edited this is killing it! The whisk plug-in free trial really got me.
I have to say ALL of your team is a great fit for you and your show! LOVE the humor and history paired with making food!
I'm really happy that I discovered this content because I'm a food lover and I study journalism. It's a great way to catch the attention of the people.
Great job and as a mexican I'm really proud that you guys did this episode.
If you liked this there’s a series on RUclips called “Supersizers Eat/Go (insert era). Try looking up Supersizers go Ancient Rome.
Here for Sohla, didn’t even kno History had a RUclips channel!
I thought Solha would flip the tortilla with her hand. It's okay though she's still invited to the carne asada
Por lo menos no hizo pozole como Rachel Ray😂😂 sohla es espectacular💛
I was thinking the SAME THING, like when she said she didnt have the utensil. In my head i was like "b* your hand.."
@@andie3448 it’s the latinx in us lol. We were taught to use our hands
@@emobuddha 😂😂 we really just did what we had to huh!
@@emobuddha i was surprised too, because in india (and i would bet bangladesh) rotis (flat bread) are heated on a hot tawa (like a comal) and flipped by hand. both my grandmas, and actually my mom too, flip them this way. maybe she's just really into that wooden utensil of hers, it seems to show up in all the episodes lol!
I'm so excited to have found more Sohla, just great to see her popping up in different places lately.
Just wanted to give a shout out to the editing team for this show. Every single one of you is awesome and hilarious. Editing team + Sohla = Entertainment
I just love Sohla's personality. She's so charismatic in her own way. LOVE THIS SERIES
This looks delicious! I appreciate the explanation of how she’s making changes based on her modern cooking setup and ingredients. I don’t like turkey, but I would like to try this recipe!
I tried it with Beyond Meat and it was excellent. Then I tried it with tofu. A friend tried it with pork. The magic seems to be in the vegetable charring, so the protein might matter less. It always tastes amazing if you do that. The epazote really made a difference too. I tried it with both epazote and Mexican oregano. Now I actually mix both in for a more complex flavor.
Every time I see Sohla featured in a video I’m supporting because she deserves it!
Join Sohla El-Waylly as she takes the food you know and love and traces it back to its origins in Ancient Recipes with Sohla! Watch new episodes every other Saturday and check out more here: histv.co/ancientrecipes
@HISTORY Make Eating History Season 2
Only started watching that show because I saw this comment on the first episode of this web series. I love it! I'd recommend it to anyone who likes both food and history.
@@TheBLGL Though I really enjoy John's content he's not the first to do historical cooking content on YT, nor does the world revolve around White American history. I'd like to see History reach out to him and his group, but that doesn't mean he was stolen from.
Look olooolooooooooooooooolooooolooloooloooolooolooooooooo
I think you need to be clear what your point is with this show. Many of us love Sohla. Many love food history. Many like cooking. You've chosen to combine a very talented chef and a historic recipe. However, there appears to be a mismatch. Sohla is quite laissez-faire about both the research and, surprisingly, the cooking, to some extent.
Decide how authentic you want the results, and make sure the right equipment is there, the research is thorough enough, and the host prepared enough for the level you chose. This week we got wacky RUclips Sohla, which is great, but didn't match the expectations of folks who hoped for more historical accuracy. We also didn't get to see her as a food authority, which is difficult as she's hosting a food show. Best of luck finding balance.
I love all the things Sohla does, this is no exception. But I especially love, when she tries the food. Real bites, real reactions not like those tiny dainty fake bites and fake chewing. She is just so real!
"Maybe Montezuma just needed Claritin." 😂 My fave episode so far.
I’ve never really truly binge any HISTORY videos until I saw Sohla.
I can't wait for you to make Tamales
once a year, the king would hold a feast for all the people and the one food that you could take home with you was the tamale, and you could only take as many as you could hold in one hand.
I love me some food history!
I love the tamale shredded beef tamale then you have the sweet tamale with raisins and also do you have cheese tamales and finally the hot tamale oh yeah bring it on!!
@@eribertoacedo9505 Oaxaca cheese and black beans, and I'd almost forgotten the raisin with the piloncillo syrup, OMG
so so so so good
@@eribertoacedo9505 My first tamale was in Caracas and my M-I-L added raisins and it was delicious, both sweet and savory.
I mean, it basically still operates like that to this day.
Someone's abuela makes tamales and the only limit is how much you're willing to pay and able to carry.
Ever since I moved to El Paso, every winter I always gain a good amount of weight.
Mostly because I just become a tamale, menudo, and pozole eating machine lol.
Sohla you really made me proud with this episode of azteca tacos. @History keep sponsoring her for this series. It's great.
I loved the history and Sohla is entertaining but calming!
Sohla is so endlessly charming and talented, I'm always so excited to tune in to see what she does next!
"I don't hate this" is the golden stamp of approval in my book.
i just made myself the hot xocolatl and found it surprisingly sippable! the chili pairs so well with the cocoa, it lingered in my mouth in a really good way. truth be told, adding a bit of sugar and milk after trying the raw version also didn't hurt, but i was surprised by how much i already liked it with just the ancient ingredients!
That was amazing, Sohla.
You can try making, "proto curry" from harappan civilization from India,one of the oldest civilizations to have existed.
I'm invested
I really wanna see that, or any kind of pre-new world Indian food. Before the tomato, pepper, etc were introduced.
That would be an aubergine curry (?)
I don't know, perhaps - but it would be vastly different from the aubergine curry we know today.
@@nathandavis3002 It would still be considered an aubergine the and way a carrot is still known as a carrot even after years of effort to alter the colour, taste and size of carrots
You got a show!!!! Congratulations Sohla!🙌 I'm going to watch every episode!
Sohla should collab with Max Miller from Tasting History.
@@TheBLGL you know she's a classically trained chef who worked at a michelin star restaurant before opening her own right? like no shade to max miller but he's neither a historian nor a chef (and like he doesn't have the market cornered on historical cooking--there can be multiple people doing similar things without taking away from each other)
@@TheBLGL What a terribly unpleasant person you are.
I was thinking this myself! I would really enjoy that. Max recently did a podcast episode with the Mythical Kitchen crew (which you probably knew) and I was in heaven! I love it when passionate people come together.
@@BlaiddWolfe +
I would love to see Max Miller and other chefs on here. Sohla is a fantastic host and great chef, but I agree with @TheBLGL. Sohla doesn't have the authority or knowledge to really go in-depth. I definitely feel like I learn more with Max. Like watching Sohla make mochi -- clearly didn't know what she was doing. If they had a Japanese food historian on there with her, that would have perfect. I love the series for Sohla's personality, not because it feels v authentic or informative.
This show is the best thing on the internet!!!
I really love the way this is made, the mix of it being just like a modern cooking show while still being historical is great, Sohla is such a natural host, and the editing was really funny and had great flow - not to mention the kitchen and utensils being aesthetically pleasing. Great content all around!
This is by far the best series 😍💖❤️ 😊 thank you 🙏
Hi Klaudia! Thanks for watching! We’ll have new episodes of Ancient Recipes with
Sohla every Saturday at Noon!
This is so cool!! Would adore to see something from Ancient Greece
Yes more Sohla! Love her take on culinary history.
Please generate more content like this and cut the alien bull****. Really like this way of learning about real history.
tacos were introduced by...space aliens!!!
@@mercurywoodrose “according to the opinions of expert extraterrestrial researchers, there is absolutely no way to prove that tacos weren’t introduced to the ancient Aztecs by a race of space traveling aliens”
@@brandonsolis6911 Have you've ever been inside the Zocalo in Mexico City? Historical Murals indicate that Aliens existed. That's why the Pyramids across the world align.
Only some of the over sensationalized stuff is bs…most ancient civilizations believed aliens existed.
@@noxirs7059 nah bro as a mexican i can say we are aliens 👽 are ships crashed in Mexico so we put Pyramids on them some in Egypt so fear us are mission is not complete the ်မစအပစခနဝ empire will rule earth viva ်မအပစန၀
Yessssssssssssss Sohla is thriving sharing these recipes, I only subscribed to see more of Sohla’s culinary talents, exploring and sharing culture
The red border around the thumbnail made me think this was an older episode I'd already watched. Maybe nix it? Just a suggestion for the marketing team! :)
Agreed! It confused me on both my tv and phone (separate accounts).
😂😂😂
Agreed
Same!
The marketing team did this on purpose to get you to click the video.
Plenty of other channels do this..
They make you second guess yourself and you click the video...
I'm so excited to find this series! I've always enjoyed Sohla's videos and exploring ancient recipes is fascinating!
I am a simple woman. I see Sohla, I smash the watch button. Love her. ❤
Finally 🙏🏻, Yes! It’s true chili pepper seeds are 𝗡𝗢𝗧 spicy hot.
I'm a big fan of the editor for this vid and the sense of humour injected into the video (like the censored tortilla, the 'poof' count, etc.). A++++ work, editing team.
Was about to watch a different video but decided to keep scrolling just in case I saw something better, saw this and clicked so fast! History, food, and Sohla. What’s not to love??? 🥰😍❤️
"Mind Opening Powers" These days, we call that "caffeinated".
literally i don't know why she made it sound so exotic when it's like how we understand coffee
It's not the same, chocolate was mostly used as a ceremonial beberage, tht's why she says that Moctezuma drank a lot of this, because he was kind of a king and has acces to it. So, to drink chocolate here in Mexico in that time, was related to religious or magical practices, where was literally believed that gave people that kind of powers. Not as simple as coffee.
Gracias for bringing Culture to these Colonizers Sola.
Sohla not doing the most challenging version in which she nixtamalizes her own masa and ferments her own cacao, for once
I would have liked to see that instead
Love the video Sohla! I love anything Sohla as well as learning something interesting. This is great. Please keep'em comin!
Honestly, I throw a dried chilli pepper into my hot chocolate whenever I make it. I know its nothing like Xocol. Though... I also put chilli into my lemonade. It's good!
Agreed. The woman has charisma and is very informative.
Sohla Whiskhands
Edwards third cousim
😂
underrated
😂😂😂
LOL, funny, but... even after editing, you still misspelled "cousin?" 😄
@@MaryAnnNytowl The Hand family uses their own nouns in order to be inclusive to 'cousins' who arrived at their current uniquely-handed state through accident, choice, mad scientist etc. Rather than purely blood relations.
Yup.
This is wonderful show idea and you guys have chosen the best chef for this
whoever though of making this w sohla hosting did a good job u know exactly what the people need
I'm so happy to see Sohla winning. I love her!
😂 I love when Sohla tastes things cause you can see her brain go into overdrive sorting through all the information.
Good to see you again Sohla! You were the best thing Bon Appétit had. Happy to see you doing your thing!
Would it be worthwhile to try including cocoa butter/solids in your Xocolatl, since the Aztecs used the whole fermented bean? Loved the video!
Absolutely love this series! Can’t wait for more episodes.
Sohla doing a taste test: 👋👉👊👏🙌🖐️👋☝️🤲👆🖖👇🤝🤚
My mouth watered and I'm sure hers was as well. Yum!
History channel - please collab Sohla and Tasting History!! His episodes on Chocolatl and tortillas made me feel so smart, him and Solha would be icing on the cake!
Using a dried chile like ancho or pasilla would've been a better bet. Not as spicy, a lot earthier and kinda has those chocolaty notes
Absolutely or even a guajillo. How hard is it to do a little research, sheesh!
@@Vita-Evabro its not that deep
Bro…Try chipotle powder 🌶️ with the Xocolatl. The smokiness and heat level is perfect 👌🏽 also honey 🍯 could be added, as they would have had that available as well. If you want to kick it up a notch, add coffee ☕️ Oh…also don’t forget the blood 🩸 they would have added sacrificial blood to Xocolatl ☠️ Is that “deep” enough BRO 😮
The editing is always so amusing :) Love this series with Sohla :D
I wonder if Bon Appetit realizes how badly they f*ed up by mistreating their staff of colour? Because Sohla is absolute gold and deserves her own shows outright
I have spent the last 15 years with indigenous Mexicans in south central Mexico---probably as close to ancient Aztecs in the world today. Many traditional food preparations are still in use. This recipe/technique is about 50 percent authentic. Still....glad to see someone keeping traditional cooking alive. Good job.
Sohla is truly wonderful, she's a great host and a lot of fun to watch. Her talents were absolutely being wasted at bon appetit
It’s wonderful to hear your descriptions of this delicious food. Depth is the descriptive word. I’ve found that with vegan cooking, so much flavor and depth. I wasn’t expecting that and I didn’t expect not to miss dairy products, but it’s what I miss the least.
Those tacos look yummy, I’m going to try them . Thanks so much!!
Watching Sohla char those veggies to make the salsa brought on the memories! I can almost smell it!
I feel like the earthier flavor of a dried pepper would be a better match to chocolate and vanilla than a fresh pepper.
You’re absolutely correct. I would have toasted a guajiro Chile or a pasilla Chile, the ground it.
My grandmother used to do the cup to cup pour to cool my chocolate as a kid. This brought back memories.
I’m interested in learning about the origins of lasagna.
Pretty sure Hannah Hart did this on Edible History. Lots of fun!
check out tasting history with max miller he has an episode on it
Tomatoes are indigenous to the Americas
Cucina is Spanish for kitchen!
@@eribertoacedo9505
No it is not hun, cocina is Spanish for kitchen. Cucina is Italian for kitchen
Thank you almighty algorithm for bringing this to me. This was lovely.
I love that things aren’t perfect in these videos.
I just love how far Sohla has come 🥺