A Beautiful Morning on Great Day Houston

My time on Great Day Houston was filled with the kind of conversation that makes you pause and reflect on where you come from. We talked about my name, my upbringing, and the food that has shaped my identity. I love when interviews create space for that kind of honesty.

One of the things I shared was how this cookbook journey has been about reconnecting not only to my own Indigenous identity, but also honoring the way my mom has reconnected to hers. There is something powerful about watching a parent rediscover their roots. It taught me that reconnecting is not about going backward, it is about grounding yourself in who you have always been. So many people today are searching for that same sense of belonging, and it really does guide the way we move forward in life.

We also talked about what farm to table food looked like in my childhood. My grandfather hunted every season, and our home was always stocked with fresh deer meat. At the time, I did not realize how rare and beautiful that was. It was simply our way of life. Now as an adult, I can look back and see the privilege in growing up so connected to the land and the food that fed us. Those lessons shaped the way I cook and the way I honor ingredients.

During the segment, I shared one of my favorite recipes, the Three Sisters salad. The Three Sisters are beans, corn, and squash, three plants that Indigenous communities have grown together for generations. They support and nourish one another in the soil, and that relationship creates an ingredient trio that is both nutritious and symbolic. Cooking with the Three Sisters always reminds me of the strength and wisdom woven into Indigenous food systems. It feels like carrying forward a story that has been told for a very long time.

All of these moments brought us back to Rooted in Fire and what this book represents. It celebrates both sides of my heritage, Native and Mexican, and it offers a place for people to explore flavors that tell a story. Sharing that on Great Day Houston felt like a gift. I left the studio feeling grateful for the chance to talk about identity, culture, and the food that keeps those connections alive.

With love,

Pyet