mexico one plate at a time streaming

But first, we need you to sign in to PBS using one of the services below. How do you improve on ceviche? From there he takes us to Café Tacuba, a Mexico City Institution since 1912, where the signature Enchilada Especial is a comforting concoction with a chicken, spinach and poblano chile filling, bathed in velouté sauce and browned under the broiler. Rick and Lanie check out El Güero, a Mexico City institution, popularly known as “Tacos Hola!,” that specializes in slow-cooked taco fillings. The wait is over! Ciudad de México. Features: Tacos al pastor and black cod al pastor. Restaurante Los Panchos | Tolstoi 9, Anzures, 11590 Ciudad de México, CDMX, Mexico, Carnitas Uruapan | Pilsen location: 1725 W 18th St, Chicago, IL; Gage Park location 2813 W. 55th St., Chicago, IL. Mexico city taco culture is explored. Rick asked. We can remove the first show in the list to add this one. San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty much the perfect tour guide to show us around. Then he dials it up a notch with recipes for ceviches with coconut and a little booze. Back home in Chicago, Rick shows us how he plants, grows and cures this flavorful garlic variety, then uses some to make a big batch of Mojo de Ajo – a jar of “liquid gold” to keep on hand for enhancing just about anything. A  giant pot of pork and hominy stew simmering over a wood fire (or in our modern kitchens, the stovetop) is a clarion call to a homespun fiesta. Microsoft may earn an Affiliate Commission if you purchase something through recommended links on this page. Traditional chilaquiles get an elegant touch with fried butternut strips. Get extended access to 1600+ episodes, binge watch your favorite shows, and stream anytime - online Their quest beings at the city’s charming Sunday flea market, Lagunilla, where they check out some simple, yet mouthwatering tortas, with a succulent filling of salt cod bacalao. Season 12 of “Mexico: One Plate at a Time” is starting to air on public television stations across America. In the canon of Mexican tacos, the carnitas tacos claims its rightful, indulgent place at the top. Distributed nationally by Mexico: One Plate at a Time streaming vf, Mexico: One Plate at a Time vostfr 2013 , regarder Mexico: One Plate at a Time gratuit Steak tacos al carbon, bistec tacos a la plancha and stewed tacos de guisado are prepared. In Mexico, that means a brothy bowl of shredded chicken with fried tortillas, earthy red chile, luscious cream, and fresh cheese. Chocolate & Churros, Breakfast of Champions. Back in Chicago, Rick demonstrates his signature method for making fabulous carnitas right in a standard home oven. In Mexico, golden crispy churros are served with a cup of nourishing, frothy hot chocolate, and there’s perhaps no better snack in the whole republic. Served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus. No problem. San Angel Inn | | Diego Rivera 50, San Ángel Inn, 01060 Ciudad de México, CDMX, Mexico, El Caguamo |  Calle Ayuntamiento esquina con Calle López México, D.F., Mexico, Contramar | Durango 200 , Colonia Roma, Delegación Cuauhtémoc , CP. Share this video on FacebookFacebookShare this video on TwitterTwitter. So, in his home kitchen, Rick shows how to make it from scratch, and then puts it to use in a classic way: Green Queso Fundido, a warm fondue-like melted cheese dip. Pujol | Tennyson 133, Polanco, Polanco IV Secc, 11550 Ciudad de México, CDMX, Mexico. It starts with a batch of Roasted Tomato Salsa, which they split in half. But first, we need you to sign in to PBS using one of the services below. Share this video on FacebookFacebookShare this video on TwitterTwitter. But in Mexico City, you’ll find a vast variety of enchiladas, both in the simplest of markets and nicest of restaurants. Then it’s on to Paxia, a stunning fine-dining restaurant, where Rick shows us one more style of quesadilla, a cheese-filled pocket of masa that’s deep-fried to make a golden turnover. Now it’s Rick’s turn to whip up a quick Seared Fish Fillets in Fruity, Nutty, Garlicky Mojo. At Manolo, another popular taquería, they discover a rich, spicy, peanut salsa and a classic, creamy avocado-tomatillo salsa. And because sometimes a “best-ever” recipe needs to be something that gets to the table quickly, Rick makes crowd-pleasing versions suitable for weeknight cooking. You've just tried to add this show to My List. Then, he turns it into Luxurious Rustic Griddle-Baked Quesadillas for a romantic date-night dinner with his wife, Deann. Rick demonstrates the tricky business of battering and frying chiles for chiles rellenos. Rick takes us to Los Panchos, a Mexico City institution famous for carnitas, and to the vibrant Medellin Market to watch a popular carnitas vendor in action. Copyright © 2020 Public Broadcasting Service (PBS), all rights reserved. Rick makes a version on his grill that will please al pastorpurists, then it’s back to Chicago for grill-roasted black cod al pastor. At his fine-dining restaurant, Topolobambo, Rick shares his own state-of-the-carnitas concept: sous vide pork (cooked very slowly in a vacuum-sealed packet), shredded, formed into a loaf, chilled, sliced and pan-seared in a stunning modern presentation. In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season’s tomatoes to make a big batch of Salsa Mexicana, the fresh tomato salsa sometimes known as Pico de Gallo. Then Lanie uses a little more to make her favorite snack, fresh-popped Garlicky Popcorn with Mexican Queso Añejo “buttered” with mojo and sprinkled with chile powder. And that inspires Rick to take us behind the scenes at his fine-dining restaurant, Topolobampo, for one last inland ceviche recipe: his inventive, surprisingly easy Herb Green Ceviche. In his Mexico City kitchen, Rick leads a lesson in red mole making. In his Mexico City kitchen, Rick makes the case for unfussy classic ceviche. No trompo? WHAT’S ON TONIGHT It all comes together at an alfresco family dinner that proves a very Mexican point: beyond chipping and dipping … salsas can really cook! In this episode, Rick visits El Moro, a Mexico City institution, and then orders fistful of churros rellenos – that’s right, stuffed churros — in picturesque Coyoacán. Rick makes classic ceviche and dials it up with coconut and a little booze. You may have an unactivated WTTW Passport member Your favorites, all in one place. Share this video on Twitter. Chorizo, the succulent pork sausage seasoned with chiles, spices and a touch of vinegar, is the “bacon of Mexico” – the perfect accompaniment for eggs and, like bacon, a versatile ingredient for cooking that can give any dish a serious head start on flavor. By creating an account, you acknowledge that PBS may share your information with our member stations and our respective service providers, and that you have read and understand the Privacy Policy and Terms of Use. But they’re also easy to achieve at home. Back at home, Rick gets ready to throw his own “Supertacos” party with a little help from his friends. Rick Bayless translates his travel adventures into unforgettable dining experiences.MoreMore. Casa Churra |  16 de Septiembre 26, Centro Histórico de la Cdad. Then it’s on to the one of Mexico City’s splashiest seafood hotspots, Contramar, to see how they dress up their traditional Ceviche Especial in a strikingly modern presentation. In Mexico, salsas can be bright and fresh, dark and earthy, red or green, raw or roasted – and they’re more of a condiment for food than a dip for chips. It’s a mouthwatering fishing expedition that brings home the pleasures of ceviche – even when you’re nowhere near the shore. Over a breakfast of tortas – Mexican sandwiches filled, in this case, with Rick’s quick Mexican scrambled eggs, beans, and avocados – Rick and his daughter, Lanie, plan an all-day torta marathon in Mexico City. At the Medellin Market in Mexico City, he introduces us to green chorizo, a popular 20th-century innovation from the town of Toluca, made with fresh herbs and cilantro, now enjoyed all over Mexico. Back in Chicago, they’re on a mission to make mole from scratch. Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Mexico–One Plate at a Time, Season 10. Then he transforms that full-flavored mixture into a dressing for a Chorizo Spinach Salad with jicama, a Mexican-style take on the classic wilted spinach salad with warm bacon dressing.