November 16, 2025 • 16 mins
We are talking to Nicole Presley and Denise Favela about Presley's Pantries and some great cookbook recipes. Take a listen.
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Episode Transcript
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Speaker 1 (00:00):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (00:07):
Hey, everybody, it's a Fork Report all things food, beverage
and beyond.
Speaker 3 (00:12):
I am your welfed host, Neil Savadra. How do you do?
Speaker 2 (00:15):
Happy Saturday to your very rainy Saturday out there as
well in the Southland as it continues to dump buckets
in different parts. Of course, it's big news because we're
idiots and don't know how to drive in the rain
here in southern California, So anything you need to know
about what's going on in traffic. Of course, we're keeping
(00:35):
our prayers up. Make sure that there's nothing horrible happening
in the burn Scar areas from January there in Altadena
and Pacific Palisades. Of course, the mountains always take a
beating during this time too. All the news you need
will be right here. We have Eileen Gonzales in the
newsroom making sure that you keep up to date. So
(00:58):
go No. I love hearing about cole programs, especially that
help you understand that educate. And my friend Nicole hit
me up Nicole Presley from Presley's Pantry, and she said, oh,
there's this great program I'd love to bring my friend
de Nie on and talk about it. And it just
(01:19):
sounds incredibly invaluable to have different cooks and chefs from
different regions of Mexico come together here in LA and
teach in person classes.
Speaker 3 (01:30):
I love that.
Speaker 2 (01:31):
So please welcome my friend Nicole Presley and Denise Favella
to the Fork Report. Hello ladies, Hi, oh wow again
in chorus hmmm, hello, thanks.
Speaker 3 (01:46):
I'm sorry.
Speaker 2 (01:47):
We switched everything on everybody today with not only the rain,
and then found out that the the elevators weren't working
at the station, and then I seemed to be coming
down with something. We just thought it's best to do
it over the phone. But in doing that we're missing
out on Tamala's. So at the risk of breaking our
(02:09):
hearts before we start, tell us what the tomalis were.
Speaker 4 (02:14):
Please, I'll give that to Nicole because she prepared them
this morning for you.
Speaker 5 (02:21):
So this past week, you know, without going into too
much detail, I was working with one of the cocinettas
from this program, and she made a green chili withchi
lived there with boil tamil, and she also made a
tamaldrojo de porco and I knew we were coming to
(02:46):
visit you today, so I saved someone pros them and
then this morning I steemed them fresh so you could
settle them in the studio.
Speaker 3 (02:56):
My heart is breaking right now, Nicole. Thanks.
Speaker 2 (03:00):
I did that kind of like a self like flagellation,
and I'm flogging myself and the fact that we are
not in studio, so I figured nah, and right now
I can hear in my head, of course producer Kayla
and Mario cursing my name.
Speaker 3 (03:16):
So that's fine. They're back in the studio with no food.
I apologize everybody.
Speaker 2 (03:20):
Okay, So please tell us about this, these traditional kitchens
and cooks coming together different parts of Mexico for these classes.
What's going to be taught? How can people participate in
all that?
Speaker 3 (03:38):
Goodness?
Speaker 5 (03:40):
Well, I'm going to go ahead and hand it over
Chickenis because she is the curator of this program and
she lives em brede this program, So go ahead's.
Speaker 4 (03:49):
Niece, Hi, thank you for having us today. I'm so
happy to talk about our Cocineta's traditional program and Arsenic
will sell this market. This is a program that was
envisioned over three years ago and we finally have brought
it to life over the past year, and we're kind
of like a rotating culinary education program where each week
(04:14):
we feature and showcase the cuisine of a different state
or region of a state in Mexico by inviting to
this program a different which is very we translated to English,
you say traditional cook but it doesn't carry the same
weight that it does to us in our community because
(04:36):
these women are the matriarchs are our cuisine. They preserve
these regional, historical recipes and they come to our stores.
We schedule one every We schedule two to three every week,
and we do kind of like a semi workshop class
in one of the stores. I do a promotional video
(04:59):
every week, usually releases on a Monday or Tuesday on
my Instagram h Visoko Medal, and we explain what dishes
we're going to be making, which store, the time and
registration links. These classes are completely free. We want to
make this program accessible widely to all of our community
(05:20):
here in southern California. And once they register, they show
up and these amazing women show us and share their
heritage recipes with us, which has been amazing because it
provides everybody an opportunity to learn about the incredible regional
(05:41):
diversity of these dishes and throughout Mexico, taste them and
learn how to recreate these authentic dishes here, you know,
in southern California, thanks to the accessibility of ingredients at
grocers like norcate Go Inside's markets.
Speaker 2 (05:58):
You know, they share land, the proximity, the blended in
cultures here in California being once Mexico. You think, on
one hand, how lucky we are to have such great
food from over the border here.
Speaker 3 (06:17):
But on the flip side, a lot of it has.
Speaker 2 (06:20):
Been you know, homogenized, some even could say whitewashed, those
types of things. At bare minimum, there's not the regionality
until more and more of the individual cultures and regions
have come over, whether it's Wahakan food or food from Michoa,
(06:42):
Khan or wherever, whatever, And that's where you get to
see the differences of regions, climates, traditions.
Speaker 3 (06:52):
We come back, we'll talk about that as well.
Speaker 2 (06:55):
I guess Denise and Nicole talking about these hands on
Mexican you know, Mexican culinary schools right for the taking
an opportunity with Northgate Market to take these classes and
learn about history and culture and things that we find
so important on this program every single Saturday, so stick around.
(07:16):
We'll talk more about it when we come back. How
people can participate in this as well, So go know where.
Speaker 1 (07:23):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (07:31):
Welcome to the Fork Report, all Things Food, beverage and beyond.
We get together every single Saturday and kind of shake
off the heaviness of the news, whatever's going on in
the world and just celebrate food, the people that make food,
the cultures behind it. Of course, cooking at home and
going out to eat. If we don't support local restaurants,
they go away, and so does the basic foundation of
(07:53):
the economy, hospitality. Everything rises and falls on the cornerstone
of that. So make sure you out to places, whatever
they may be, little mom and pop places.
Speaker 3 (08:03):
Seek out.
Speaker 2 (08:03):
We have a very scattered city, so it is worth
exploring and going out to different parts. And that's what
we try and hide highlight every single Saturday right here
on the program. Any of the news going on with
the reins of course, just stay here you we'll hear it.
Eileen Gonzalez is in the newsroom. She'll jump in should
there be anything you need to know about roads or
(08:26):
anything going on, mudslides and the like.
Speaker 3 (08:28):
So go no where.
Speaker 2 (08:29):
Right now, we're talking with Denise Favilla and Nicole Presley
Presley's She's been on the show with Presley's Pantry many
times before. Denise, this is the first time you've been on.
I'm going to tell you right now it won't be
the last, for sure. I'd love to get you ladies
in studio and talk. We're talking about in this particular case,
(08:50):
classes that you're doing, and the cosineres and the traditional
kitchen and going in And I love a post that
Nicole posted I think back in September.
Speaker 3 (09:05):
Where it was a video of you guys or a.
Speaker 2 (09:07):
Photo something that I recall of you cooking, and one
of the things you said was filling the gaps and
showing the similarities about the Mexican foods in the different regions.
Speaker 3 (09:19):
Talk a little bit.
Speaker 2 (09:20):
Let's give us a little primer on who you are
and how people can participate in these classes and take
in some of that knowledge.
Speaker 4 (09:31):
So a little bit about my background work. I've cured
the program. I'm a former social science professor, but I
was always a foodie at heart and I finally living
my lifelong dream in working in the program such as
this one at MAKA Gonzalez. I'd introduced this idea a
(09:51):
couple of years ago, and one of the things that
inspired it was as a content creator Slash, where I
focused on share historical recipes from Mexico, from historical cookbooks
and from cosinetas, is that I found that there was
a lot of debate on what is Mexican cuisine and
I wanted to bring these women's to showcase that diversity,
(10:13):
to kind of settle that discomfort among a lot of people.
And so as a curator of the program, each week
usually I wait to create the video until you arrive
from Mexico Monday evening. Tuesday morning, I'll post a reel
on my ithob sopocal Medal Instagram where we'll talk about
(10:36):
who's here, what state they're representing, and the dishes that
they're going to be making, and my profile has all
of the links for people to sign up for the class.
Registration is completely free. However, most of the time they
the slots go out within the pack a couple of hours,
(10:57):
sometimes minutes, depending on the week it is. And you know,
did you just show about the location. They start at five.
Most of the time there either Wednesday, Thursday, or Friday.
Hopefully we'll have some weekend classes as well, and it's
great every week we see new faces, but we also
have people that consistently show up because they've really enjoyed, uh,
(11:22):
not just meeting these women and tasting their food, but
as we've said before, learning about the history of each
region through these these these dishes, but also for some
people it's become a bridge for them to reconnect with
their their culture and for others who are not from
(11:42):
our part of Mexican American community, it's it's been educational
and understanding more about our food ways in Mexico through
these these recipes and these classes and Nicole, I'm sorry,
and Nicole is helping document these recipes, which is really important.
And you know, every class we always have the Cosinetta
(12:07):
work with with Nicole, she could talk a little bit
about that work that she does that's really important for us,
and then we share apart from the demo and the class,
these people, you know, other participants could take the recipe
back home and try it at home.
Speaker 2 (12:24):
So Nicole, are you basically just going wait stop, I
got to measure that because everybody's using their hands very much.
Speaker 5 (12:33):
I mean, I feel like I have the funnest part
of the job because I get to work with the
cocinettas directly, and usually it's like a ten hour lesson
in my kitchen. Yes, I'm documenting their instincts.
Speaker 4 (12:47):
Basically, a lot of.
Speaker 5 (12:50):
These women don't use measurements. They you know, don't have
these recipes documented for their own use back home, you know,
so or in English. So I have the privilege and
the pleasure of documenting their instincts, of taking what they
(13:10):
do instinctly and just putting it on paper so then
the rest so then the students can go ahead and
take home the recipe at the end of the lesson.
Speaker 3 (13:22):
It's that's fantastic.
Speaker 2 (13:24):
And obviously I love the terminology used their their instincts,
you know this, Nicole, But I share this with everybody
who doesn't, with Denise as well. That you know, I'm
a little half breed. So my dad his uh, his parents,
my grandparents were from Wanawato and my mom is Irish
(13:44):
English Scottish and so they married in the fifties and
you know, I grew up with my dad eating separate foods. Basically,
it's like my dad's eggs are brown and all of
ours are yellow. Well that's because it's got Chriso in
it and ours. But my mom, God bless her, spent
the time to learn. And then when I wanted to
(14:05):
learn how to cook things like her homemade tortillas and
things like that, I was like, okay, so what's the recipe?
And my mom looked at me and she goes, I
never had a recipe. She would scoop the fat out
with her hand and she that's how she was taught.
And the same with my wife, whose father came here
at eight from Managua, meeting his mother and trying to
(14:28):
learn her cooking with you know, with the language barrier
and everything. And she did it all by what Nichole
said so beautifully, by instinct. And I think that's a
lovely way of saying that the culture is so intertwined
with the heart, the head in the hands of these
people cooking that to try and document it is a
(14:49):
really beautiful way of passing these things down and making
sure that they are not lost. We're up against the clock, ladies.
I thank you so much for taking the time to
come on give your so and how people can find
out more about you.
Speaker 5 (15:03):
So.
Speaker 4 (15:03):
I'm Denise Favela h is h E c h O
visto v I s t O comlo c O m
I d O. And Nicole you want.
Speaker 5 (15:14):
To give your socials, I'm Nicole Presley and my is
Presley's Pantry p r E s l e Y s
p A n t r Y and you can find
us both on Instagram and the link in the bio
(15:35):
will be there for the sign up for the classes.
Speaker 2 (15:37):
Awesome and thanks to Northgate Market for always doing things
like this and bringing the culture as well as the
ingredients to the people. Thanks so much, ladies. We will
talk again soon. This is KFI heard everywhere on the
iHeartRadio app.
Speaker 3 (15:52):
You've been listening to
Speaker 2 (15:53):
The Fork Report, you can always hear us live on
kf I AM six forty two to five pm on
Saturday and anytime on demand on the iHeartRadio app.
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (00:07):
Hey, everybody, it's a Fork Report all things food, beverage
and beyond.
Speaker 3 (00:12):
I am your welfed host, Neil Savadra. How do you do?
Speaker 2 (00:15):
Happy Saturday to your very rainy Saturday out there as
well in the Southland as it continues to dump buckets
in different parts. Of course, it's big news because we're
idiots and don't know how to drive in the rain
here in southern California, So anything you need to know
about what's going on in traffic. Of course, we're keeping
(00:35):
our prayers up. Make sure that there's nothing horrible happening
in the burn Scar areas from January there in Altadena
and Pacific Palisades. Of course, the mountains always take a
beating during this time too. All the news you need
will be right here. We have Eileen Gonzales in the
newsroom making sure that you keep up to date. So
(00:58):
go No. I love hearing about cole programs, especially that
help you understand that educate. And my friend Nicole hit
me up Nicole Presley from Presley's Pantry, and she said, oh,
there's this great program I'd love to bring my friend
de Nie on and talk about it. And it just
(01:19):
sounds incredibly invaluable to have different cooks and chefs from
different regions of Mexico come together here in LA and
teach in person classes.
Speaker 3 (01:30):
I love that.
Speaker 2 (01:31):
So please welcome my friend Nicole Presley and Denise Favella
to the Fork Report. Hello ladies, Hi, oh wow again
in chorus hmmm, hello, thanks.
Speaker 3 (01:46):
I'm sorry.
Speaker 2 (01:47):
We switched everything on everybody today with not only the rain,
and then found out that the the elevators weren't working
at the station, and then I seemed to be coming
down with something. We just thought it's best to do
it over the phone. But in doing that we're missing
out on Tamala's. So at the risk of breaking our
(02:09):
hearts before we start, tell us what the tomalis were.
Speaker 4 (02:14):
Please, I'll give that to Nicole because she prepared them
this morning for you.
Speaker 5 (02:21):
So this past week, you know, without going into too
much detail, I was working with one of the cocinettas
from this program, and she made a green chili withchi
lived there with boil tamil, and she also made a
tamaldrojo de porco and I knew we were coming to
(02:46):
visit you today, so I saved someone pros them and
then this morning I steemed them fresh so you could
settle them in the studio.
Speaker 3 (02:56):
My heart is breaking right now, Nicole. Thanks.
Speaker 2 (03:00):
I did that kind of like a self like flagellation,
and I'm flogging myself and the fact that we are
not in studio, so I figured nah, and right now
I can hear in my head, of course producer Kayla
and Mario cursing my name.
Speaker 3 (03:16):
So that's fine. They're back in the studio with no food.
I apologize everybody.
Speaker 2 (03:20):
Okay, So please tell us about this, these traditional kitchens
and cooks coming together different parts of Mexico for these classes.
What's going to be taught? How can people participate in
all that?
Speaker 3 (03:38):
Goodness?
Speaker 5 (03:40):
Well, I'm going to go ahead and hand it over
Chickenis because she is the curator of this program and
she lives em brede this program, So go ahead's.
Speaker 4 (03:49):
Niece, Hi, thank you for having us today. I'm so
happy to talk about our Cocineta's traditional program and Arsenic
will sell this market. This is a program that was
envisioned over three years ago and we finally have brought
it to life over the past year, and we're kind
of like a rotating culinary education program where each week
(04:14):
we feature and showcase the cuisine of a different state
or region of a state in Mexico by inviting to
this program a different which is very we translated to English,
you say traditional cook but it doesn't carry the same
weight that it does to us in our community because
(04:36):
these women are the matriarchs are our cuisine. They preserve
these regional, historical recipes and they come to our stores.
We schedule one every We schedule two to three every week,
and we do kind of like a semi workshop class
in one of the stores. I do a promotional video
(04:59):
every week, usually releases on a Monday or Tuesday on
my Instagram h Visoko Medal, and we explain what dishes
we're going to be making, which store, the time and
registration links. These classes are completely free. We want to
make this program accessible widely to all of our community
(05:20):
here in southern California. And once they register, they show
up and these amazing women show us and share their
heritage recipes with us, which has been amazing because it
provides everybody an opportunity to learn about the incredible regional
(05:41):
diversity of these dishes and throughout Mexico, taste them and
learn how to recreate these authentic dishes here, you know,
in southern California, thanks to the accessibility of ingredients at
grocers like norcate Go Inside's markets.
Speaker 2 (05:58):
You know, they share land, the proximity, the blended in
cultures here in California being once Mexico. You think, on
one hand, how lucky we are to have such great
food from over the border here.
Speaker 3 (06:17):
But on the flip side, a lot of it has.
Speaker 2 (06:20):
Been you know, homogenized, some even could say whitewashed, those
types of things. At bare minimum, there's not the regionality
until more and more of the individual cultures and regions
have come over, whether it's Wahakan food or food from Michoa,
(06:42):
Khan or wherever, whatever, And that's where you get to
see the differences of regions, climates, traditions.
Speaker 3 (06:52):
We come back, we'll talk about that as well.
Speaker 2 (06:55):
I guess Denise and Nicole talking about these hands on
Mexican you know, Mexican culinary schools right for the taking
an opportunity with Northgate Market to take these classes and
learn about history and culture and things that we find
so important on this program every single Saturday, so stick around.
(07:16):
We'll talk more about it when we come back. How
people can participate in this as well, So go know where.
Speaker 1 (07:23):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (07:31):
Welcome to the Fork Report, all Things Food, beverage and beyond.
We get together every single Saturday and kind of shake
off the heaviness of the news, whatever's going on in
the world and just celebrate food, the people that make food,
the cultures behind it. Of course, cooking at home and
going out to eat. If we don't support local restaurants,
they go away, and so does the basic foundation of
(07:53):
the economy, hospitality. Everything rises and falls on the cornerstone
of that. So make sure you out to places, whatever
they may be, little mom and pop places.
Speaker 3 (08:03):
Seek out.
Speaker 2 (08:03):
We have a very scattered city, so it is worth
exploring and going out to different parts. And that's what
we try and hide highlight every single Saturday right here
on the program. Any of the news going on with
the reins of course, just stay here you we'll hear it.
Eileen Gonzalez is in the newsroom. She'll jump in should
there be anything you need to know about roads or
(08:26):
anything going on, mudslides and the like.
Speaker 3 (08:28):
So go no where.
Speaker 2 (08:29):
Right now, we're talking with Denise Favilla and Nicole Presley
Presley's She's been on the show with Presley's Pantry many
times before. Denise, this is the first time you've been on.
I'm going to tell you right now it won't be
the last, for sure. I'd love to get you ladies
in studio and talk. We're talking about in this particular case,
(08:50):
classes that you're doing, and the cosineres and the traditional
kitchen and going in And I love a post that
Nicole posted I think back in September.
Speaker 3 (09:05):
Where it was a video of you guys or a.
Speaker 2 (09:07):
Photo something that I recall of you cooking, and one
of the things you said was filling the gaps and
showing the similarities about the Mexican foods in the different regions.
Speaker 3 (09:19):
Talk a little bit.
Speaker 2 (09:20):
Let's give us a little primer on who you are
and how people can participate in these classes and take
in some of that knowledge.
Speaker 4 (09:31):
So a little bit about my background work. I've cured
the program. I'm a former social science professor, but I
was always a foodie at heart and I finally living
my lifelong dream in working in the program such as
this one at MAKA Gonzalez. I'd introduced this idea a
(09:51):
couple of years ago, and one of the things that
inspired it was as a content creator Slash, where I
focused on share historical recipes from Mexico, from historical cookbooks
and from cosinetas, is that I found that there was
a lot of debate on what is Mexican cuisine and
I wanted to bring these women's to showcase that diversity,
(10:13):
to kind of settle that discomfort among a lot of people.
And so as a curator of the program, each week
usually I wait to create the video until you arrive
from Mexico Monday evening. Tuesday morning, I'll post a reel
on my ithob sopocal Medal Instagram where we'll talk about
(10:36):
who's here, what state they're representing, and the dishes that
they're going to be making, and my profile has all
of the links for people to sign up for the class.
Registration is completely free. However, most of the time they
the slots go out within the pack a couple of hours,
(10:57):
sometimes minutes, depending on the week it is. And you know,
did you just show about the location. They start at five.
Most of the time there either Wednesday, Thursday, or Friday.
Hopefully we'll have some weekend classes as well, and it's
great every week we see new faces, but we also
have people that consistently show up because they've really enjoyed, uh,
(11:22):
not just meeting these women and tasting their food, but
as we've said before, learning about the history of each
region through these these these dishes, but also for some
people it's become a bridge for them to reconnect with
their their culture and for others who are not from
(11:42):
our part of Mexican American community, it's it's been educational
and understanding more about our food ways in Mexico through
these these recipes and these classes and Nicole, I'm sorry,
and Nicole is helping document these recipes, which is really important.
And you know, every class we always have the Cosinetta
(12:07):
work with with Nicole, she could talk a little bit
about that work that she does that's really important for us,
and then we share apart from the demo and the class,
these people, you know, other participants could take the recipe
back home and try it at home.
Speaker 2 (12:24):
So Nicole, are you basically just going wait stop, I
got to measure that because everybody's using their hands very much.
Speaker 5 (12:33):
I mean, I feel like I have the funnest part
of the job because I get to work with the
cocinettas directly, and usually it's like a ten hour lesson
in my kitchen. Yes, I'm documenting their instincts.
Speaker 4 (12:47):
Basically, a lot of.
Speaker 5 (12:50):
These women don't use measurements. They you know, don't have
these recipes documented for their own use back home, you know,
so or in English. So I have the privilege and
the pleasure of documenting their instincts, of taking what they
(13:10):
do instinctly and just putting it on paper so then
the rest so then the students can go ahead and
take home the recipe at the end of the lesson.
Speaker 3 (13:22):
It's that's fantastic.
Speaker 2 (13:24):
And obviously I love the terminology used their their instincts,
you know this, Nicole, But I share this with everybody
who doesn't, with Denise as well. That you know, I'm
a little half breed. So my dad his uh, his parents,
my grandparents were from Wanawato and my mom is Irish
(13:44):
English Scottish and so they married in the fifties and
you know, I grew up with my dad eating separate foods. Basically,
it's like my dad's eggs are brown and all of
ours are yellow. Well that's because it's got Chriso in
it and ours. But my mom, God bless her, spent
the time to learn. And then when I wanted to
(14:05):
learn how to cook things like her homemade tortillas and
things like that, I was like, okay, so what's the recipe?
And my mom looked at me and she goes, I
never had a recipe. She would scoop the fat out
with her hand and she that's how she was taught.
And the same with my wife, whose father came here
at eight from Managua, meeting his mother and trying to
(14:28):
learn her cooking with you know, with the language barrier
and everything. And she did it all by what Nichole
said so beautifully, by instinct. And I think that's a
lovely way of saying that the culture is so intertwined
with the heart, the head in the hands of these
people cooking that to try and document it is a
(14:49):
really beautiful way of passing these things down and making
sure that they are not lost. We're up against the clock, ladies.
I thank you so much for taking the time to
come on give your so and how people can find
out more about you.
Speaker 5 (15:03):
So.
Speaker 4 (15:03):
I'm Denise Favela h is h E c h O
visto v I s t O comlo c O m
I d O. And Nicole you want.
Speaker 5 (15:14):
To give your socials, I'm Nicole Presley and my is
Presley's Pantry p r E s l e Y s
p A n t r Y and you can find
us both on Instagram and the link in the bio
(15:35):
will be there for the sign up for the classes.
Speaker 2 (15:37):
Awesome and thanks to Northgate Market for always doing things
like this and bringing the culture as well as the
ingredients to the people. Thanks so much, ladies. We will
talk again soon. This is KFI heard everywhere on the
iHeartRadio app.
Speaker 3 (15:52):
You've been listening to
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