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Mexico: One Plate at a Time
“Where did the saying ‘you don’t know beans’ come from?” ponders Rick. “Did you ever think 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 most 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 us 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 secret to making them smooth and creamy. At a country home, an artisan cheese-maker shows us how to make Queso Fresco, the crumbling cheese used to top beans throughout Mexico.
Runtime: 25:14 minuto
Kalidad: HD
Unang Petsa ng Hangin: Jan 10, 2003
Huling petsa ng Air: Jun 24, 2019
Episode: 168 Episode
Panahon: 12 Panahon
Panahon
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