Mexico: One Plate at a Time You Dont Know the Whole Enchilada

SEASON 1: THE WHOLE ENCHILADA!

Highlights from our inaugural season include:

Ceviche in the Limelight– Ceviche, traditional Mexican lime-marinated seafood with dark-green chiles and tomato:  it'due south so ancient, and so uncomplicated.

Holy Mole – Rich, circuitous and shrouded in mystery,  red mole is widely regarded equally the crowning  achievement of Mexican cooking.

Three Hot Tamales – Tamales.  They're sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten out of hand as a morning or evening snack, and universally loved.

Pozole– Mexico'south festive pork and hominy stew cooks slowly all day.  As the corn and meat simmer, Rick takes united states to the ruins of Mitla, where he reveals one of the most aboriginal and fundamental cooking techniques of United mexican states.

The word "enchilada" only means "in chile" and in Mexico, the most dearest version is really a street snack: a corn tortilla dipped in chile sauce that's a far cry from the limp, stuffed tortillas swimming in a ocean of red sauce and molten cheese that nosotros're familiar with in the U.Due south. Rick shows u.s.a. how to make classic "Street Style" Red Chile Enchiladas at abode, and how to transform them into a uncomplicated, satisfying brunch presentation, Cerise Chile Enchiladas with Spicy Potatoes and Fried Eggs. At Sanborn's in United mexican states Metropolis, the colorfully tiled restaurant where the famous dish, Enchiladas Suizas, was invented, Rick explains that "Suiza" means Swiss, a tribute to the dish'southward use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in making homemade "crema," the Mexican version of crème fraîche, and a 3rd dish, Rick's ownFlossy Enchiladas with Chicken, Tomatoes and Green Chile.

Gleefully dispelling the notion that tacos are crispy shells jammed with footing beefiness and shredded lettuce, Rick takes us on a journey in search of the real thing. Offset stop: a taco eating place in United mexican states Metropolis where tacos a la plancha–soft tortillas with fillings hot off the fe griddle–are sold. Great tacos need dandy salsa, and Rick shows united states of america how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side "dueling salsas" showdown. In United mexican states, a butcher collywobbles a pork loin with finesse. Rick, back in his Chicago kitchen, launches into his own demonstration ofPork Tacos a la Plancha. Then nosotros're back to a lively Mexico Metropolis taqueria specializing in tacos al carbon filled with charcoal grilled meats and onions. Rick makes 2 versions of his own–Tacos with Skirt Steak and Portobello Mushrooms–on his backyard grill, along with a traditional molcajete salsa fabricated from ingredients roasted right on the grill. Information technology's tacos summit to bottom, and there's non a crispy vanquish in sight.

Accompanied by his 8-year-quondam daughter, Lanie, Rick pays homage to the magic of melted cheese. On a visit to Oaxaca, Rick and Lanie get a firsthand lesson in the fine art of hand-pulled string cheese. No i can resist a nice grilled cheese sandwich, and Mexicans are no exception–simply they telephone call their version a quesadilla. Dorsum home in Chicago, father and daughter whip up some simpleMushroom Quesadillas using store-bought tortillas–they're easy as kid'due south play. Returning to Oaxaca, they watch Señora Oliva, for some the "World's Best Quesadilla Maker," plough out quesadillas made from fresh masa on a comal over a forest-fire. Can they replicate them at domicile? Of grade! In his dorsum yard Rick gathers nasturtiums, squash blossoms, epazote and poblano chiles, then shows Lanie the fine points of turning masa intoSquash Blossom Quesadillas on the griddle. The prove ends with a trivial fun and a trivial fondue, Mexican-style, as Rick and Lanie ready the ultimate cheese-lover'due south dish,Queso Fundido with Mexican Sausage and Roasted Peppers.

Every culture has its small-scale bites–sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category: "antojitos," the foods you crave. These are the snacks and street foods, as well as the special-occasion treats, that Mexicans love best–the stuff that comforts the soul and sets the heart racing. And the ones fabricated with masa top the charts. Sopes, petty masa shells, are broiled on a griddle and finished with all kinds of flavorful toppings. We sentinel them being fabricated in a courtyard restaurant in Mexico as Rick gives the "play-past-play," so wander into the Uriarte pottery manufactory, where Rick indulges in his secret habit: buying dishes. Back in his domicile kitchen, he makesSpud Sopes with Salsa, Goat Cheese and Fresh Herbs–perfect equally an appetizer or party food. And so information technology'south back to Mexico for a lesson in gorditas–fried masa "pockets" blimp with savory fillings. Billowy effortlessly back to Chicago, Rick creates his own version:Bacon Gorditas with Roasted Poblano Guacamole.

Homey tacos de cazuela–soft corn tortillas rolled effectually fillings simmered slowly in earthenware pots–are the soul of Mexican condolement food. And nothing makes them more appealing than simply-broiled tortillas, fragrant with the bawdy aroma of freshly footing masa. How field corn is dried and transformed into the daily bread of Mexico is a remarkable, centuries-old story, and Rick tells that story, taking united states on a "field trip" from market to tortilla factory, and finally to his own kitchen, where he shares the secrets of mixing, pressing, flipping and griddling perfectHomemade Tortillas made from fresh masa. To make swell tacos de cazuela, it helps to take a cazuela, or earthenware cooking vessel. Rick picks one out in the Oaxaca market, so at home, he prepares two classics:Guajillo-Spiked Pork and Potato Tacos andMexican-Style Zucchini Tacos. The show ends with Rick improvising the ultimate Bayless late-night snack–Chipotle Chicken Salad Tacos–prepared and eaten by the low-cal of the fridge.

Who's that guy walking towards us through the heat on a Mexican embankment? It'due south Rick, and he's about to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in lime and chiles: it's so ancient, so elemental and and then easy, yous don't even need a kitchen to make information technology. So saying, Rick preparesClassic Ceviche correct on the embankment, using nothing more than a lime to "cook" the fish. For a traditional accompaniment, we become to Chicago for a quick lesson in the art of makingTostadas, crispy fresh tortilla chips. Then information technology's aShrimp Ceviche Cocktail that starts with Rick's foolproof shrimp steaming technique, plus a visit to a seafood "cocteleria" stand up in Mexico to run across how the original "stirred not shaken" version is made. Back in his kitchen, Rick creates a thoroughly modernSalmon Ceviche steeped in orange juice and roasted chiles.

The tomatillo. Information technology'due south the source of much of the distinctive season of Mexican cooking. And also the source of much defoliation. Rick takes us out to the garden to discover but what a tomatillo is and isn't (hint–it'due south not very closely related to a tomato), with tips on how to grow tomatillos, what to look for when buying them and how to judge their ripeness. He and then makes a tangyTomatillo Salsa Verde with onions, roasted garlic and serrano chiles that's great with tortilla fries. In the free-associative spirit of the series, those corn chips inspire a delightful side trip to United mexican states for a wait at the office of corn in the civilization and the garden. Back in Chicago, Rick turns roasted tomatillos into a sauce for a juicyTomatillo-Braised Pork Loin and combines the elemental flavors of corn and tomatillos in a whimsical invention of his own, chosenPescado Encornflecado–fried fish filets in a corn fleck crust, served in a lively tomatillo sauce with sautéed fresh cornEsquites.

Telephone call information technology coincidence or call it fate, but Mexico'south national colors–ruddy, white and green–air current upwardly at the center of a whole family of emblematic, home-style "condolement food" dishes, known simply equally "a la Mexicana." Ripe red tomatoes, sparkling white onions and dark-green chiles are the "holy trinity" on which these dishes are based–dishes like heartyBraised Beef Short Ribs a la Mexicana with tomatoes, poblano chiles and herbs, or a quick-to-fixGrilled Flank Steak served with a salsa of roasted tomatoes, poblanos, onions and garlic. Between stints in the kitchen, Rick introduces u.s. to some of the neat icons of Mexican nationalism, from Padre Hidalgo and Emiliano Zapata, to Josefina Velasquez de Leon, the pioneering 20th-century nutrient historian who found herself at the forefront of a movement to create a Mexican national culinary identity, much of which was based effectually home-style "a la Mexicana" dishes. Information technology'southward a half-hour of cooking and culture that all adds upwards to a stirring decision: "3 cheers for the ruby white and green!"

Fruit is everywhere in United mexican states–sweet, colorful and refreshing. And it'due south sold ripe, so the lush smell of tropical fruit is always in the air. We discover Rick watching the famous Pineapple dance, in which the dancers shower the audience with fruit–a symbolic sharing of the riches of their village that says a lot most the role of fruit in Mexican civilisation. At home, he shows u.s.a. his simple technique for making a quick, refreshingMango, Jicama and Cucumber Saladthat's oft served equally a street snack. He prepares his version of the traditionalMango Agua Fresca, or "Mango-ade" tinged with crimson prickly pear juice. His daughter, Lanie, looks on, so carries the vat of agua fresca off triumphantly to sell at her lemonade stand up! Then we're off to Oaxaca for quick cease at the renowned Chaguita ice cream stand where you can find every imaginable ice foam flavor and a few you'd rather not imagine (pork rind?!). Back in his kitchen, Rick prepares an easyMango Water ice–rich and creamy just dairy-complimentary–and a spectacular finale:Mango Flameado a gratin of sliced mangos, dramatically flambéed with tequila.

Rice turns up everywhere in Mexico: as the 2d class in a traditional midday comida, beautifully molded into a fiddling mound to accompany seafood, heaped onto a plate in a market fonda. Just information technology wasn't always this way. Rick traces the history of this relative newcomer to the Mexican nutrition that arrived with the conquistadors past way of Asia and the Middle East. He gives us a footstep-by-step introduction to making perfect, fluffyRuby Tomato Rice too as a traditionalMexican Rice Pudding garnished with a Piloncillo Syrup made with raw sugar and orange zest. Rice smoothies anyone? In United mexican states,Horchata, the flossy cold potable fabricated from sweetened pulverized rice is a much-loved refresher. Rick shows us his technique for making a "blenderized" version it at habitation and gives us a taste of the 18-carat article at Oaxaca's famous Casilda horchata stall. And speaking of beverages, he ends the bear witness with a look at Mexican beer–some of which is made from–you lot guessed it–rice.

Every culture has its soothing, soulful soup, and in Mexico, it's Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and herbs. To evidence us how the traditionalCaldo de Pollo Ranchero is made, Rick goes straight to the source, shopping for craven, vegetables and herbs in Oaxaca, then brings it all dwelling house to the rustic state kitchen of his friend Suzanna Trilling, where they are joined past Doña Carlotta for a side-by-side afternoon of soup-making and camaraderie. Then information technology's back home to Chicago for something a piddling less traditional: soup on the grill! Rick's contemporarySpicy Grilled Chicken Soup with Summer Vegetables makes an easy one-pot dinner. We visit a Mexican bakery for a expect at the role of rolls and breadstuff in Mexico; then Rick turns the country's true daily staff of life, the tortilla, into a tomato-yTortilla Soup, seasoned with pasilla chiles and epazote and garnished with avocado, queso fresco and a crowning tangle of crispy tortilla strips.

When it comes to Chiles Rellenos, Frontera Grill is famous for selling out. Within 20 minutes, the lucky customers who lined up an hour before the doors opened snap up every society. What makes these stuffed chiles in a golden soufflé concoction so special? Rick takes u.s. into the Frontera kitchen to show us firsthand. And then it'south a lesson in "chile anatomy" that takes the states from a Mexican market stall to Rick's backyard garden to bring abode the idea that in Mexican cooking, chiles aren't just about heat. They're thought of as a vegetable–a vegetable that's perfect for stuffing. Rick shows united states of america how to make classicPork-Blimp Chiles in Tomato plant Goop, as well as his own contemporary variation:Stuffed Chiles Baked with Tomato and Cream. Along the way, we discover all kinds of chiles rellenos in United mexican states in this half-hour blimp with surprises.

Rick takes u.s.a. to the Gulf Coast port of Veracruz, "The Mexican Mediterranean," for a expect at the city's most famous contribution to Mexican cooking, a fittingly Mediterranean fish preparation known simply as "a la Veracruzana" that features a whole fish baked in a tangy tomato, herb, olive and caper sauce. Inspired by this classic dish, Rick explores the Mediterranean roots of Mexican cooking, and the surprising contributions of Mexico–such equally the tomato–to the cuisines of Europe. He shows united states how to brand a dramaticPescado a la Veracruzana, using a whole fish, then moves to his outdoor kitchen for an easy, contemporaryGrilled Salmon a la Veracruzana–tasty proof that Mexican cooking tin be as as lite and fresh equally the Mediterranean dishes nosotros're all and then in beloved with today.

How do you turn a lawn cookout into party to remember? At Rick'southward place, you enhance the stakes and get the guests involved in the cooking. Joined by a oversupply of friends in his outdoor kitchen, Rick prepares archetypeCarne Asada, thinly sliced grilled rib steak (plus a version with Tuna steaks with all the traditional trimmings, including a potful of flossyCharro Beans simmered with bacon; a brightly flavoredSalad of Grilled Cactus Paddles, a colorfulSalsa Mexicana made with heirloom tomatoes and fresh serrano chiles; and chunkyGuacamole that comes with iii words of advice: "go on it simple." As the party preparations keep, nosotros follow Rick across the edge for a visit to a Mexico City restaurant that specializes in wood-grilled beefiness steaks, some pointed remarks in a cactus patch and a crash form in avocados in Oaxaca. Information technology all comes together in a lively outdoor buffet–proof positive that when friends share the work, there's no such matter equally "also many cooks."

Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Incorrect. Starting with a trip to a chile stall in United mexican states Metropolis's Merced Market, Rick deftly debunks the most mutual myths virtually the role of chiles in Mexican cooking. We larn that like grapes and raisins, chiles all get completely new names when they go from fresh to dried. They are, Rick tells us, a vegetable, a spice and most importantly, a season ingredient. And nowhere is the flavor of the dried chile celebrated more deliciously than in the famous training, Adobo. Rick makes a juicyChicken in Adobo, roasted in a purée of ancho chiles, garlic and oregano. On a visit to the beautiful San Affections eating place, a quondam hacienda in the Mexican countryside, he checks out the pork in adobo and another surprising Mexican invention, Caesar salad. And back in his kitchen, he shows us two more simple, yet spectacularly flavorful uses for his adobo purée:Adobo Roast Duck, and quick and easyGrilled Lamb Chops.

"Where did the saying 'you lot don't know beans' come from?" ponders Rick. "Did y'all e'er recall it might be an insult to the bean?" And with that, he begins a half-hour exploration of the deceptively complex and varied world of one of Mexico's almost ubiquitous staple foods. Along a road in Mexico, he tells us about the invisible "bean belt," a culinary continental divide that separates the light-bean-eating north from the black-bean-eating south. In a Mexican market, he buys an olla–a traditional ceramic bean pot–then takes it home and walks united states of america through the simple steps of making Perfect Beans Three Ways: in the olla, in a modern pot and in a skillet. We learn the real meaning of "refried beans," and the clandestine to making them smooth and flossy. At a land home, an artisan cheese-maker shows the states how to brandQueso Fresco, the crumbling cheese used to summit beans throughout Mexico. And back in his kitchen, Rick finishes the bear witness with an inventive twist:Smoky Chipotle Beans with Wilted Spinach & Masa Gnocchi. Now that'south using your bean.

Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams. Rick takes us for a "pit stop" at Arroyo, the sprawling three thousand-seat outdoor restaurant in the heart of Mexico City, where we see the dramatic all-mean solar day pit-cooking process that transforms hundreds of pounds of lamb into succulent "Barbacoa." At La Capilla, another outdoor family eatery in Oaxaca, Rick reveals the mysteries of Oaxacan Barbacoa made with chile-marinated lamb cached in a pit. Back in Chicago, he shows us his favorite manner to practice pit-cooking at home–without lifting a shovel. It'due south all done on the grill using indirect heat and Rick's foolproof leaf-wrapping technique. He prepares fork tenderCochinita Pibil–Yucatecan-way Achiote-Rubbed Pork Cooked in Banana Leaves, served with a pepperyHabanero Salsa.

Information technology's one of Rick's favorite themes: Authentic Mexican nutrient is fresher, more than complex, and especially lighter than most Americans realize. Case in indicate: two classic Mexican preparations, Mojo and Escabeche. Although it'due south been a Mexican mainstay since the arrival of the Spanish,Fish in Escabeche is a perfect fit with the kind of calorie-free, fresh cooking that's then popular today. Rick shows united states how to make information technology by steeping well-baked fish fillets in a tangy vinaigrette-similar sauce made with olive oil, cider vinegar, diced vegetables and pickled jalapeños. In the kitchen of his restaurant, Topolobampo, he shows us a gimmicky variation:Grilled Quail in Ruby-red Onion Escabeche. If garlic is equally good equally ten mothers, then Mojo de Ajo–a sauce made from minced garlic, slowly toasted in olive oil–is the mother of all garlic dishes. Rick uses it to make a elementaryQuick-Fried Shrimp with Sweetness Toasty Garlic, and an elegantRoasted Lobster with Mojo Mayonnaise. Along the mode, we visit a homemade vinegar stand and a garlic stall in Mexico City'due south Merced Market and a restaurant in Veracruz where Rick shows us how to read a Mexican seafood menu.

Tamales. They're sold by the steamer-total on street corners and plazas, prepared by the hundreds for parties, eaten out of manus as a morning or evening snack, and universally loved. And when it comes to rolling your ain, making tamales is easier than y'all think. Rick pays a visit to a streetside tamal vendor, then heads to a tortilla factory to buy fresh masa. Back in the kitchen, he prepares two traditional types of tamales–Greenish Republic of chile ChickenTamales Wrapped in Corn Husks andRuddy Chile Pork Tamales Wrapped in Banana Leaves–revealing the secrets of working with masa, filling, wrapping and steaming. The consequence: a batch of truly hot tamales–beautiful steaming packets that are fun to open and eat–the perfect party food. In Mexico, a tamalada–the tamal-making party-earlier-the-party can exist as much fun equally the party itself. Rick joins his friend Carmen Ramirez Delgollado in the kitchen of her Mexico City restaurant, El Bajio, for a "wrap party" and a lesson in makingsugariness tamales.

It's a total-immersion introduction to seafood stew, as Rick takes united states from Chicago's Maxwell Street Mexican Marketplace to the seafood stalls and restaurants of Veracruz where Rick shops for seafood, giving all kinds of helpful tips forth the way. Back in his home kitchen he prepare his own authentic Caldo de Mariscos–a heartyTraditional Seafood Stewsimmered with fresh tomatoes, epazote, arbol chiles and chunks of fresh fish, squid and shrimp. He uses the aforementioned soup base of operations to brand a contemporary variation:Spicy Grilled Shrimp Stew with Chayote and Potatoes. Gathering lettuces and greens in his garden, Rick talks about the role of salads in Mexican cuisine, then prepares a simpleLime Dressing. Back in Veracruz, he samples a bowlful of Caldo de Siete Mares–Soup of the 7 Seas–at a local seafood eating house and checks out the traditional dancers whose fluid moves simmer with passion just beneath the surface like, well, similar a brimming bowl of seafood stew!

There's nothing similar crispy, warm, homemade tortilla fries, fresh from the fryer. Merely for those with "fear of frying," Rick demonstrates his favorite way to brand fresh tortilla fries in the oven. Fresh-fabricated chips deserve fresh-made salsa, in this instance, aSalsa Molcajete with the zingy flavors of chipotle chiles, roasted garlic and roasted tomatillos, mitt-pounded in a traditional lava-rock mortar (molcajete) that Rick picks out in a Mexican market stall. Next information technology'south a quick way to turn leftover tortilla chips into a satisfying comfort-food dinner:Stovetop Chipotle Chilaquiles–chips simmered with Mexican greens in a tomato-chipotle sauce. Topped with a trivial shredded craven, Mexican crema and onions, information technology ends up looking and tasting a lot like a rustic pasta dish. Using the aforementioned sauce as a base, Rick makes an like shooting fish in a barrel goulash-mannerBaked Chilaquiles enriched with cream, melted cheese and diced ham, perfect for brunch or dinner.

Richly circuitous, shrouded in mystery and misconceptions, Red Mole sauce is widely regarded as the crowning achievement of Mexican cooking and the ultimate mestizo dish–a blend of pre-Columbian and European flavors and techniques that come together in a sauce of remarkable depth and bizarre complexity. Its origins are the stuff of myth and magic: convent nuns being visited by midnight visions, enchanted winds blowing through aboriginal kitchens. Information technology'due south a long-simmered sauce perfumed with chiles, basics, spices and yes, sometimes, though not always, chocolate. No exploration of mole would be complete without a visit to the restaurants, ornately tiled cathedrals and convent kitchens of Puebla, where mole is elevated to the level of a sacred calling. Dorsum in Chicago, Rick takes united states of america into the kitchen and guides us through the intricacies of mole-making, with step-by-step instructions for recreating it at home. There'south a helpful "sidebar" on choosing wines to compliment Mexican nutrient. And the programme culminates in a festive dinner with family and friends gathering to enjoy Rick'south traditionalTurkey with Crimson Mole.

Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods. Roasted, ground, and brewed equally a hot drink, cacao beans were imbued with divine properties and traded as currency. Today, when Mexicans talks about chocolate, they're still talking about a hot beverage–information technology's seldom seen in confections and candies. In Oaxaca, one of United mexican states's great chocolate producing centers, Rick shows us how the roasted beans are ground to order, so composite with saccharide, cinnamon and almonds to the exacting specifications of each client. In his home kitchen, Rick shows the states how to make a contemporary invention of his own, aMexican Chocolate Streusel Cake, and whips upwardly a batch ofMexican Hot Chocolate. At El Moro, a beloved chocolate and churros eating place, we watch the process of makingChurros, the light, crispy "doughnuts" of Mexico, and head back to the kitchen, where Rick shows united states how to brand them at domicile.

Pipian Verde, sometimes chosen Green Mole, is one of the glories of Mexican cooking. A tangy, tomatillo-based sauce, thickened with toasted pumpkin seeds, information technology'due south served with everything from chicken to fish and seafood in the well-nigh sophisticated restaurants and the most humble market fondas. Rick takes us to Fonda El Refugio, a famous dwelling-style restaurant in Mexico City's Zona Rosa, where the five courses of the traditional Mexican repast, or comida, serve as the structural framework of the testify. When he arrives at the centerpiece of the meal,Pipian de Pollo, Rick takes usa dorsum to Chicago and shows us how to arrive. Then, it's dorsum to the kitchen at Fonda El Refugio, to lookout information technology being served up by the very special kitchen staff–dignified older women who accept spent their lives cooking and have earned the honorific title "mayora." In a country where elders are treated with the greatest respect, these kitchen "sages," are guardians of the traditional ingredients and the old means of Mexican cooking. Back in Chicago, Rick pays homage to the new with his ownAlmond Pipian with Fried Shrimp.

When the Spanish conquered Mexico in the 16th Century, they brought with them all kinds of foods that the pre-Columbian world had never seen. Among those foods was sugar–and actually, the whole idea of sweets. Standing in the kitchen of the Convent of Santa Rosa in Puebla, Rick tells us that it was the Spanish nuns, in convent kitchens only like this one, who introduced Mexico to confection-making equally a way to preserve dairy products. They turned out all kinds of sweets based on eggs, milk and saccharide, and among their greatest hits was a rich amber goat's milk caramel chosen cajeta. Adjacent finish: the Dulceria de Celaya in United mexican states city–a century-old sugariness shop where traditional, homemade cajeta lives on. Back habitation in Chicago, Rick walks us through the process of makingCajeta, so takes us dorsum to Mexico for a brief seminar on cinnamon. His rusticCajeta Apple Tarts with Fruit Salsaare easy to make and a dandy way to showcase homemade cajeta. And out at the backyard grill, Rick demonstratesGrilled Pineapple and Plantains–an elegant dessert topped with a scoop of ice cream, some toasted basics and, of form, a drizzle of warm cajeta. Finally, he pays tribute to the most famous of Mexican desserts that also happens to celebrates the "holy trinity" of eggs, milk and sugar: flan. He shows us how to make hisClassic Vanilla Flan, taking a cursory time-out mid-way for a trip back to Mexico and a discussion of the origins and mysteries of vanilla.

Information technology's a big twenty-four hours at Casa Bayless–girl Lanie's birthday. And that means big fun and big cooking–literally: a backyard full of friends, a homemade cake and an enormous vat ofPozole, the slow-cooked stew of corn and pork that'southward Mexico'southward number-one political party nutrient. Preparing pozole is an all-solar day affair. And as the corn and meat simmer, Rick takes united states of america to the ruins of Mitla, where he reveals ane of the about aboriginal and fundamental cooking techniques of United mexican states: boiling dried corn in calcium hydroxide to brand hominy. Afterward, a sit-in of the traditionalPastel de Tres Leches, or "Three-Milks Cake" inspires a tongue-in-cheek visit to one of Mexico Metropolis's sweetest and least known treasures, the surreal Cake Showroom of Platonic Baker. Back home, the fiesta comes to smashing determination, with piñatas, a mariachi band, laughter, singing and plenty of pozole for anybody.

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Source: https://www.rickbayless.com/tv-books/mexico-one-plate-at-a-time-season-1/

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