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Mexico: One Plate at a Time
Antaŭfilmo: Mexico: One Plate at a Time
Rultempa tempo: 25:14 minutoj
Kvalito: HD
Unua Aerdato: Jan 10, 2003
Lasta Aera dato: Jun 24, 2019
Epizodo: 168 Epizodo
Sezono: 12 Sezono
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The Whole Enchilada
The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn...
Let\'s Talk Tacos
Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of...
The Straight Cheese On Quesadillas
Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese. On a visit to Oaxaca, Rick and Lanie get a firsthand...
Sopes And Gorditas: Masa Appeal
Every culture has its small bites–sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category:...
Tacos From The Ground Up
Homey tacos de cazuela–soft corn tortillas rolled around fillings simmered slowly in earthenware pots–are the soul of Mexican comfort...
Ceviche In The Limelight
Who’s that guy walking towards us through the heat on a Mexican beach? It’s Rick, and he’s about to prove a tasty point about...
Green Sauce And Tomatillos: Mexican Vine Dining
The tomatillo. It’s the source of much of the distinctive flavor of Mexican cooking. And also the source of much confusion. Rick takes us out...
A La Mexicana: The Soul Of Mexican Cooking
Call it coincidence or call it fate, but Mexico’s national colors–red, white and green–wind up at the center of a whole family of...
Fruit, Aguas, Ices & Paletas: The Ripe Stuff
Fruit is everywhere in Mexico–sweet, colorful and refreshing. And it’s sold ripe, so the lush smell of tropical fruit is always in the...
Rice to the Occasion
Rice turns up everywhere in Mexico: as the second course in a traditional midday comida, beautifully molded into a little mound to accompany seafood,...
Caldo de Pollo & Tortilla Soup: The Super Bowl
Every culture has its soothing, soulful soup, and in Mexico, it’s Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and...
Chiles Rellenos and Other Cool Stuff
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...
Fish a la Veracruzana: How to Fish for Compliments
Rick takes us to the Gulf Coast port of Veracruz, “The Mexican Mediterranean,” for a look at the city’s most famous contribution to...
Carne Asada: The Great Steak Out
How do you turn a backyard cookout into party to remember? At Rick’s place, you raise the stakes and get the guests involved in the cooking....
Adobo: Chiles Cut and Dried
Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Starting with a trip to a chile stall in...
Beans Inside and Out
“Where did the saying ‘you don’t know beans’ come from?” ponders Rick. “Did you ever think it might be an insult...
Barbacoa and Cochinita Pibil: Down to Earth Cooking
Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams. Rick takes us for a “pit stop” at...
Mojo & Escabeche: The Light Fantastic
It’s one of Rick’s favorite themes: Authentic Mexican food is fresher, more complex, and especially lighter than most Americans realize....
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...
Seafood Stew: The Perfect Warm-Up
It’s a total-immersion introduction to seafood stew, as Rick takes us from Chicago’s Maxwell Street Mexican Market to the seafood stalls...
Beyond Chips & Salsa
There’s nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. But for those with “fear of frying,” Rick...
Holy Mole: Mexico City
Richly complex, shrouded in mystery and misconceptions, Red Mole sauce is widely regarded as the crowning achievement of Mexican cooking and the...
Chocolate: The Magic Ingredient
Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods. Roasted, ground, and brewed as a hot beverage, cacao...
Green Mole & Pipian: Lessons of the Mayoras
Pipian Verde, sometimes called Green Mole, is one of the glories of Mexican cooking. A tangy, tomatillo-based sauce, thickened with toasted pumpkin...
Cajeta & Flan: Plaza Sweets
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...
Pozole: The Life of the Party
It’s a big day at Casa Bayless–daughter Lanie’s birthday. And that means big fun and big cooking–literally: a backyard full...
Barefoot Contessa (2002)
Barefoot Contessa is an American cooking show that premiered November 30, 2002 on Food Network. The show is hosted by celebrity chef Ina Garten. Each...
Nutrition and our brain (2023)
Good food can make you intensely happy. But how important is food for our brain and what influences our choices? What can we do with our diet to keep...
Rick Stein's German Bite (2013)
Rick Stein sets out on his German voyage with his usual appetite to unearth some of the country's hidden culinary gems. As always, Rick seeks out...