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Mexico: One Plate at a Time
Rick’s out to dispel the notion that an enchilada is all about smothering tortillas in sauce and gooey cheese. At Café Azul y Oro in Mexico City, he shows us the iconic Mexican version of the dish: a corn tortilla in a red mole sauce and rolled around a light, simple chicken filling. From that classic formula things can, of course, get more inventive and Rick shares with us one of the more unusual, though still classically grounded enchiladas on Chef Ricardo Muñoz-Zurita’s menu: an enchilada of jamaica, or dried hibiscus flowers that tastes like a cross between pickled beets and cabbage. 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. It’s so good, he can’t resist showing us how to make his one Café Tacuba-Style Creamy Chicken Enchiladas in his home kitchen in Chicago.
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
Episode
