Immigrantly Media

Bitefully

A Food , Arts and Society & Culture podcast

About the show

What happens when a single bite unlocks cultural history, a buried truth, or a complicated family relationship? Bitefully explores the stories we inherit through food — the memories, migrations, traditions, and transformations that shape who we are. Host and MasterChef winner Claudia Sandoval traces personal food pathways back to culture, lineage, and land, revealing how flavor defines identity, recipes carry ancestral knowledge, and storytelling sustains community. From a grandmother's comfort dish to the street food that marked a first-generation immigrant's arrival, each episode is a journey through memory, heritage, and lived experience. Food opens the door — but the stories are what keep us at the table. New episodes every Wednesday, starting June 3rd. Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Love the show? Leave a review on Apple Podcasts or Spotify and subscribe to stay at the table. Follow along on socials: Instagram · TikTok · Twitter Support the show by subscribing to our channel on Apple: Immigrantly Uninterrupted Bitefully is an Immigrantly Media Production. For advertising inquiries, you can contact us at info@immigrantlypod.com

Newest episodes

Veterans Day Special: Hot Racks and Sticky Buns

Nov 11, 2026 47 min

This Veterans Day, Chef Claudia Sandoval pulls up a chair with Bob Kamensky, retired Navy rear admiral and CEO of Feeding San Diego. He shares his earliest food memory: a holiday dinner his family has never let his mom live down. From there, they head below the surface to the late-night comforts that kept a submarine crew going for months beneath the sea. They talk about the military families in our own backyard who don’t always have enough to eat, why asking for help can be the hardest part, and the quiet work Feeding San Diego and partner organizations do to close that gap every day. It’s a conversation about community, and about the people who look out for us when we’re running on empty. New episodes every Wednesday. You can find Feeding San Diego on Instagram @feedingsandiego Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Pulitzer Finalist, Professional Tragón

Oct 28, 2026 34 min

For Bitefully’s first-ever live recording, we talk to a two-time Pulitzer Prize winner about the plate of food he’s been chasing his whole life. In front of an audience at Mid-City CAN’s Impact Luncheon, Chef Claudia Sandoval talks with Lalo Alcaraz, creator of the nationally syndicated comic strip La Cucaracha, about the most impactful food memories that shaped him. From there, the stories get wilder: a San Antonio greasy spoon with some very unusual security, a family tamalada gone sideways, and the truth about “breakfast wine.” Lalo also looks back on the week the Latino internet took on Disney, his work on Pixar’s Coco, and why he’s always counted hate mail as a win. For him, a cartoon’s job is to make people think critically. And like that one plate, the best ones live in your head forever. This episode was recorded live in partnership with Mid-City CAN. Learn more at midcitycan.org New episodes every Wednesday. You can find Lalo Alcaraz on Instagram @laloalcaraz1 Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Matriarchs and Moonshine (June 2026)

Oct 21, 2026 30 min

Chef DuVal Warner grew up in Danville, Virginia, surrounded by strong women, Southern cooking, and a community rich with history. From his Aunt Margaret's legendary mac and cheese to his Aunt Shanita's smoked neck bones and collard greens, food was always home. In this episode, Chef Claudia Sandoval sits down with Ranch 45's Chef DuVal to talk about the memories that shaped him: what Juneteenth meant to his family long before it became a federal holiday, the life lessons the Marine Corps gave him that he brings into every kitchen, and the right way to make Southern mac and cheese and potato salad. A man connected to his family, his community, and yes— his moonshine. New episodes every Wednesday. You can find DuVal on Instagram @chefduvalwarner and at San Diego’s Ranch 45 @ranch.45 Follow along ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ on Instagram Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu | Executive Producer: Saadia Khan | Sound Designer, Theme Music, & Editor: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes. For advertising inquiries, contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

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All episodes

Veterans Day Special: Hot Racks and Sticky Buns

Nov 11, 2026 47 min

Pulitzer Finalist, Professional Tragón

Oct 28, 2026 34 min

Matriarchs and Moonshine (June 2026)

Oct 21, 2026 30 min

Soviet Snacks and Spring Rolls

Oct 14, 2026 43 min

Before she was a Top Chef champion, Chef Zuliya “Zuzu” Khawaja spent 16 years in high finance. But her story starts much earlier, in a Central Asian kitchen, learning at the elbows of her grandmother and aunties, and with one pot of soup she made at seven in an act of care. In this episode, Chef Claudia Sandoval and Zuzu dig into the childhood dish that made vegetables the star of her table, and a centuries-old tradition where women cook through the night, with a few “magical” rocks in the pot. They also get into the career leap that had her dad asking questions, what it took to win Top Chef Amateurs as a plant-based chef, what people don't understand about vegan cooking, and a dish that left Claudia at a loss for words. At its heart, this conversation is about refusing to be put in a box, on the plate or anywhere else. Because for Chef Zuliya, plant-based eating was never about what you give up. It’s about everything you get to discover. New episodes every Wednesday. You can find Chef Zuliya on Instagram @naturallyzuzu Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Twenty Siblings and Sardines

Oct 7, 2026 38 min

Chef Mawa McQueen was born in Abidjan, Ivory Coast, the oldest of 21 children. She was raised in Paris, trained at culinary school there, and now runs six restaurants in Aspen, Colorado, including Mawa's Kitchen, Mawita, and Crepe Therapy Café. Her strongest food memory, though, is something she wouldn't share with anyone: the once-a-year school lunch of canned sardines stuffed into a fresh baguette. In this episode, Chef Claudia Sandoval finally gets her friend Mawa across the table. They trace her food memories back to the markets of Abidjan, where papaya, goat, and fermented fish wake up every one of your senses. They also dig into the plantains, yucca, corn, and hibiscus that connect West African and Mexican kitchens across an ocean. Mawa shares the first look at Abidjan Epicure, the first West African food and wine festival, and why she wants the world to see Africa as more than The Lion King. She also tells the story of the day Thomas Keller taught her golf with cigars and music, twenty years after she stood outside The French Laundry unable to afford a meal. At its heart, this is a conversation about kindness. It covers razor-thin restaurant margins, the Yelpers who close small businesses, and the mentors at the very top who turn out to be the most humble people in the room. Abidjan Epicure takes place October 14–17, 2027. New episodes every Wednesday. You can find Mawa McQueen on Instagram @mawamcqueen Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choi...

Frijoles con Ketchup (June 2026)

Sep 30, 2026 33 min

In honor of Hispanic Heritage Month, we're re-releasing our very first episode. Actress Angélica Celaya grew up straddling borders: Tucson and Mexico City, Spam sandwiches and slow-cooked pozole, margarine and manteca. On screen, she's played everyone from Spanish-language telenovela heroines to unapologetic women on English-language TV. In this debut episode, Chef Claudia Sandoval and Angélica trace their food memories back to the dishes that shaped them: a father's refried beans eaten with ketchup, a mother's pineapple upside-down cake, and the kind of flour tortilla you can only get in Sonora. Along the way, they talk about cooking for their family at 12 years old, what it means to feed people from your most honest place, and why the best thing you can do, in food and in life, is be the weirdo at the table. New episodes every Wednesday. You can find Angelica on Instagram @angelicacelaya1 Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Maybe It’s Not a Philly Cheesesteak

Sep 16, 2026 46 min

Top Chef finalist and James Beard-nominated author Chris Scott has spent nearly 40 years in professional kitchens, tracing his family's story to the intersection of Black Southern cooking and Pennsylvania Dutch Amish foodways. In this episode, Chef Claudia Sandoval and Chris remember a penny candy store in Coatesville, Pennsylvania, the grape-flavored Swedish Fish he's still looking for, and the scrapple his ancestors reworked into something between a poor man's pâté and a dish worthy of the James Beard House. From there, the conversation turns to the overlooked people in every kitchen—the dishwashers, the servers, the produce drivers—and the marginalized stories Chris is telling in his new short film What's Left. They get into why he thinks competition cooking shows have run their course, and the real rules for a proper cheesesteak (hint: don’t call it a "Philly" cheesesteak). Recorded on September 11th, the episode also sits with grief, memory, and what restaurants come to mean for the people who keep them running. New episodes every Wednesday. You can find Chris Scott on Instagram @chefchris512 and learn more about his film What's Left and his cookbook Homage. Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

La Frontera in a Nacho

Sep 2, 2026 48 min

Six-time James Beard Award winner, Emmy-nominated host, and New York Times best-selling author Pati Jinich has spent her career proving that the food of the US-Mexico borderlands isn't fusion. It is its own permanent, ever-evolving place, full of stories most people never get to hear. Chef Claudia Sandoval and Pati trace their food memories back to a marbled pound cake eaten square by square in front of a Pedro Infante movie, a grandfather who fled poverty in Poland, and a plate of huevo rancheros ruined by a curious kid who wanted every spice in the cabinet at once. Along the way, they talk about why "fusion" is the wrong word for what happens at the border, the Japanese American ranching family raising Wagyu-style cattle on corn masa in the Rio Grande Valley, and the real, proudly Mexican history of the nacho. They discuss language, legacy, and why the recipes we inherit were never really ours to begin with. We're just the ones lucky enough to carry them for a while. New episodes every Wednesday. You can find Pati Jinich on Instagram @patijinich and purchase her new book, Foods of La Frontera, out September 15th. Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin | Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Winis, Fig Leaves, y un Café Cometa

Aug 26, 2026 44 min

This episode of Bitefully is a little different. It's a Spanglish episode, with the majority of the conversation en español, as Chef Claudia sits down with Chef Adria Marina to talk food memories, life on both sides of the border, and the experiences that shaped her. Prefer to follow along in English? The full video episode is available on YouTube with English captions. Adria es la mujer y Chef detrás de Georgina, uno de los restaurantes más reconocidos de Tijuana. También la hemos visto como juez en Top Chef VIP, MasterChef Celebrity Colombia y otros proyectos de televisión. Más recientemente, abrió las puertas de su nuevo proyecto, Café Cometa. Bilingüe y criada entre Tijuana y San Diego, Adria creció devorando tortillas recién salidas de la tortillería camino a casa, renegando de niña de la sopa de pollo y los sándwiches de atún de su mamá, que ahora pide para su cumpleaños, y comiendo un meatloaf que su madre hacía suyo con jalapeños y chipotle. Adria abre su archivo de memorias culinarias y nos lleva a los viajes de su infancia al Convoy District de San Diego, mucho antes de que el pho y el Korean BBQ se pusieran de moda, a los árboles de higo de su abuela y a aquel restaurante al aire libre que ella y su prometido apodaron "Café Cometa" mucho antes de que se convirtiera en un lugar real. Adria y Claudia hablan de por qué replicar una receta sin alma puede ser uno de los mayores pecados en la cocina, del viaje a Israel que dejó huella en el menú de Georgina y de lo que significa pasar ocho años viendo crecer un restaurante y, con él, a las personas que lo hacen posible. Y luego la conversación se pone verdaderamente seria: Trader Joe's como "happy place", mantequilla de maní crunchy vs. creamy y, por supuesto, el orden definitivo de las diferentes formas de los chocolates Reese's. Nuevos episodios cada miércoles. [ENGLISH] This episode of Bitefully is a little different. It's a Spanglish episode, with the majority of the conversation in Spanish, as Che...

The Blossom Before the Fruit

Aug 12, 2026 44 min

Chef Travis Swikard could have run one of the best kitchens in the world. Instead, he came home. Born and raised in San Diego, he left at 21 for culinary school in Vermont, then London, Paris, and New York, where he spent seven years with Daniel Boulud and rose to culinary director. But when the next step meant traveling as a corporate chef, he looked at his hometown and saw what everyone else missed: the best ingredients were already here. In this episode, Chef Claudia Sandoval sits down with the chef behind Callie and Fleurette to discuss his philosophy of serving local, hyperseasonal food. Along the way, they talk about the $110 chicken that takes twice as long to raise, why a plate of poached vegetables picked that morning is the best thing on his menu, and the importance of food pantries in San Diego, where 1 in 4 people don't know where their next meal is coming from. At its heart, this is a conversation about ingredients and the people behind them. For Travis, success was never about money in the bank. It's about knowing the story behind every dish and holding it to one question: would you feed this to your grandma? New episodes every Wednesday. You can find Chef Travis on Instagram @travisswikard and visit Callie and Fleurette in San Diego. Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

A Fat on Top of a Fat

Aug 5, 2026 46 min

Award-winning food writer and Food Network judge Troy Johnson never wanted to write about food. A born-and-raised San Diegan, he came up as a latchkey kid in the '80s making pizza rolls and Top Ramen that smelled, in his words, like "MSG, salt, and self-love." As his mom likes to say, he didn't learn to cook out of passion but in self-defense. In this episode, Chef Claudia Sandoval sits down with her friend Troy to trace the memories and detours that made him: a childhood where food was survival rather than romance, a poetry degree that somehow became his sharpest tool on Food Network, and the leap from underground music writing to food writing, where he gave himself a culinary education one flashcard at a time. Together they dig into what it means to build something where you're from: why Troy refused to leave San Diego for LA or New York, how food is really just the entry point to story, and the origin of his 13-year partnership with Guy Fieri. Plus, the truth about what TV chefs actually make, and the definitive answer to the internet's biggest question: Does Guy Fieri actually eat? New episodes every Wednesday. You can find Troy Johnson on Instagram @heytroyjohnson and San Diego Magazine @sandiegomag Follow along ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ on Instagram Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu | Executive Producer: Saadia Khan | Sound Designer & Editor: Lou Raskin | Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes. For advertising inquiries, contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

No Bones About It

Jul 29, 2026 38 min

Financial expert Pattie Ehsaei was born in Iran and left on the last plane out during the revolution — the start of a life spent moving, rebuilding, and refusing to rely on anyone but herself. She began working at 10, taking out neighbors' trash for quarters, went on to become a criminal prosecutor, and then fell into finance, where she found her real mission: teaching women that financial freedom is never just about money. In this episode, Chef Claudia Sandoval and Pattie trace their food memories back to her aunt Neshat's aromatic ghormeh sabzi, slow-cooked with bones for the marrow, the bone broth their cultures were sipping long before the wellness crowd discovered it, and a Persian spaghetti steamed over a crispy tortilla. Along the way, they talk about growing up broke, why 98% of domestic violence cases involve financial abuse, and how a separate bank account and a six-month emergency fund can be the difference between staying and getting free. At its heart, this is a conversation about options — the freedom that comes from being financially whole — and about the failures nobody sees behind the success. Because for Pattie, whoever controls the gold makes the rules, and she wants every woman to have the playbook. New episodes every Wednesday. You can find Pattie Ehsaei @duchessofdecorum and grab her book, Never Date a Broke Dude, here. Follow along ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ on Instagram Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu | Executive Producer: Saadia Khan | Sound Designer & Editor: Lou Raskin | Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes. For advertising inquiries, contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Velveeta Cheese Dreams

Jul 15, 2026 39 min

Chef Susan Feniger has spent more than four decades building one of the most beloved culinary partnerships in America: Border Grill, City Café, and a restaurant empire stretching from Las Vegas to the new Burbank Airport. But her food story starts much smaller — on a step stool in Toledo, Ohio, licking the fudge paddle while her mom worked her magic. Chef Claudia Sandoval has admired Susan's career for years, and in this episode, she asks about the moments that aren’t Googleable: the green file box holding three generations of handwritten recipes, the first restaurant with no stove and two hibachis in the parking lot, and the Velveeta creation that just might deserve a comeback. Together, they dig into what it means to feed a city when it needs it most: Feed Folks, the commissary kitchen serving thousands of meals a day to food-insecure Angelenos, the culinary program Susan championed at the Los Angeles LGBT Center, and the World Central Kitchen call that turned her team into first responders, during COVID and again during the LA wildfires. Because for Susan, food is the best communicator there is. And if you have a voice, it's your responsibility to use it. New episodes every Wednesday. You can find Chef Susan @susanfeniger and World Central Kitchen @wckitchen on Instagram. ⁠Susan Feniger. Forked⁠ is streaming now. Follow along ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ on Instagram Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu | Executive Producer: Saadia Khan | Sound Designer & Editor: Lou Raskin | Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes. For advertising inquiries, contact us at info@immigrantlypod.com Would you let your Tía pick your next date? On TIA'S CHOICE, the new YouTube dating show, three New York Tías grill four potential d...

Chorizo in the Middle

Jul 8, 2026 38 min

Chef Chris Valdes was born into a family restaurant in Miami. Before he could do homework, he was watching his mom stuff a five-hour boliche with chorizo, walking the dining room alongside his dad, and getting what he calls his "pre-training" in the family business of catering to others. In this episode, Chef Claudia Sandoval sits down with her friend Chris to trace his strongest food memories, starting with the day a 10-year-old home alone flipped to Emeril Lagasse on TV, took $20 to the supermarket, and made his first arroz con pollo. Along the way, they talk about manifesting your future and why chefs plate beautifully for everyone else but happily eat plain white rice. At its heart, this conversation is about what it really means to be a chef: cooking with your soul for the people you love. Because for Chris, food is therapy. It's the purest form of love you can offer yourself and everyone at your table. Sixteen years into catering and eleven years on TV, his next chapter is simple: remember why you started. New episodes every Wednesday. You can find Chris Valdes on Instagram @chefchrisvaldes Follow along ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ on Instagram Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu | Executive Producer: Saadia Khan | Sound Designer & Editor: Lou Raskin | Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes. For advertising inquiries, contact us at info@immigrantlypod.com Would you let your Tía pick your next date? On TIA'S CHOICE, the new YouTube dating show, three New York Tías grill four potential dates — and the lucky single gets zero say in who she ends up with. Subscribe to TIA'S CHOICE on YouTube.https://www.youtube.com/@TiasChoice Learn more about your ad choices. Visit megaphone.fm/adchoices

Matriarchs and Moonshine

Jun 24, 2026 32 min

No Rocks in the Beans

Jun 17, 2026 44 min

She made history as the first Native American and Mexican American woman to win a televised cooking competition, but Chef Pyet DeSpain's food story doesn't start with a garden or a grandmother's recipe. It starts with struggle meals. Government commodities. A childhood spent moving from city to city. And a grandfather in Kansas City who put a bowl of beans in front of her and made her feel like she had the most important job in the world. In this episode, Pyet joins Chef Claudia Sandoval to talk about the foods that were handed to their communities and the ones they're reclaiming. For Indigenous communities, Pyet says, food was never just nutrition — it's about rootedness. This conversation is about what happens when that connection gets severed, and what it looks like to find your way back. New episodes every Wednesday. You can find Pyet on Instagram @chefpyet and grab her cookbook, Rooted In Fire, here. Follow along ⁠@bitefullypod⁠ and find Chef Claudia ⁠@chefclaudiasandoval⁠ on Instagram Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu | Executive Producer: Saadia Khan | Sound Designer & Editor: Lou Raskin | Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes. For advertising inquiries, contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Yogurt, Eggplant, and a Deep-Fried Oreo

Jun 10, 2026 38 min

Charlie Boghosian, better known as Chicken Charlie, came to America at 11 from Damascus, Syria, with his family, a produce store, and a work ethic that never quit. What started as a 14-year-old's summer job turned into a 30-plus-year career feeding tens of thousands of people a day across California's county fair circuit. Oh, and somewhere along the way, he invented the deep-fried Oreo. In this episode, Chef Claudia Sandoval and Chicken Charlie trace their food memories back to the dishes that made them: a mother's fried eggplant stuffed into pita with fresh yogurt and tomatoes, the Armenian and Middle Eastern cooked on the stove, and the accidental cookie that launched a food empire. Along the way, they talk about what it means to feed 20,000 people a day, why the county fair is a world unlike any other, and why the best things in life — like deep-fried Oreos — are sometimes just sitting on the counter waiting to happen. This episode is in partnership with the San Diego County Fair. Learn more at sdfair.com New episodes every Wednesday. You can find Chicken Charlie's on Instagram @chickencharlies Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu | Executive Producer: Saadia Khan | Sound Designer & Editor: Lou Raskin | Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes. For advertising inquiries, contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Frijoles con Ketchup

Jun 3, 2026 36 min

Actress Angélica Celaya grew up straddling borders: Tucson and Mexico City, Spam sandwiches and slow-cooked pozole, margarine and manteca. On screen, she's played everyone from Spanish-language telenovela heroines to unapologetic women on English-language TV. In this debut episode, Chef Claudia Sandoval and Angélica trace their food memories back to the dishes that shaped them: a father's refried beans eaten with ketchup, a mother's pineapple upside-down cake, and the kind of flour tortilla you can only get in Sonora. Along the way, they talk about cooking for their family at 12 years old, what it means to feed people from your most honest place, and why the best thing you can do, in food and in life, is be the weirdo at the table. New episodes every Wednesday. You can find Angelica on Instagram @angelicacelaya1 Follow along on Instagram ⁠@bitefullypod⁠ and ⁠@chefclaudiasandoval⁠ Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. If you like what you hear, write a review at Bitefully and subscribe to Immigrantly Uninterrupted for ad-free episodes For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Introducing Bitefully

May 26, 2026 1 min

What happens when a single bite unlocks a buried truth or a complicated family history? Bitefully is a new podcast hosted by Claudia Sandoval — the first Latina winner of MasterChef — tracing personal food pathways back to culture, land, and the stories traditional food media rarely tells. With guests spanning hospitality, entertainment, wellness, and beyond, every conversation is real, raw, and deeply human. Food opens the door — but the stories are what keep us at the table. New episodes every Wednesday, starting June 3rd. Host & Executive Producer: Claudia Sandoval | Producer: Shei Yu I Executive Producer: Saadia Khan I Sound Designer & Editor: Lou Raskin I Theme Music: Lou Raskin | Other Music: Epidemic Sound | Cover Art: Mike Fennessy Bitefully is an Immigrantly Media Production. For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

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🇺🇸 Food Best #30

🇲🇽 Food Best #183

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Podcast details

Created by: Immigrantly Media
Status: Active
Latest episode: Nov 11, 2026
Episodes: 19
Release period: Weekly
Avg. episode length: 38 min
Explicit: No
Language: English

Links

Official website ↗ Apple Podcasts ↗ RSS feed ↗

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