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13 Episodes 2009 - 2009
Episode 1
Sat, Sep 12, 2009
"What is a taco, anyway?" muses Rick over an upscale lobster taco at Topolobampo. "Is it crispy or soft? Grilled or griddled? Street food or taqueria fare? Fast food or fine dining?" The answer is- "All of the above, and a whole lot more."
Episode 2
Fri, Oct 16, 2009
At the romantic San Angel Inn, Rick enjoys what might be the most passion-infused food in the Mexican canon: a quintessential plate of perfect chiles rellenos. In the Frontera kitchen, Rick provides a detailed lesson on how they are made.
Episode 3
Fri, Oct 23, 2009
Secret guacamole recipes abound. In the kitchen at Frontera Grill, Rick prepares the classic Mexican version, an institution since the day the restaurant opened. He also unveils a series of equally time-honored interpretations of the term.
Episode 4
Fri, Oct 30, 2009
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. And that's the starting point for a fast-paced salsa dance that goes way beyond tomatoes. 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. At Los Parados, a favorite Mexico City taquería, Rick and Lanie show us the three pillars of Mexican salsa: that familiar fresh-tomato salsa Mexicana, salsa de molcajete made from roasted tomato, chile and garlic pounded in a lava-stone mortar, and red chile salsa, made by toasting, soaking and grinding dried chile de árbol. But that's just the beginning. At Manolo, another popular taquería, they discover a rich, spicy, peanut salsa and a classic, creamy avocado-tomatillo salsa. And while they've got avocados in mind, they head over to the Medellin Market, where chunky guacamole is served with slow-cooked pork carnitas. Inspired by all this, they decide to make a "salsa all-stars" dinner. It starts with a batch of Roasted Tomato Salsa, which they split in half. Rick turns his half into a Salsa with Olives and Dried Fruit to be served over grilled fish, while Lanie uses her half to flavor a Bayless family favorite, a Mexican-accented Mac and Cheese. Then they make an earthy Smoky Chipotle Salsa, which they again divide into two batches. One becomes the appetizer course, to be served with chips. The other half, Rick turns into a Manolo-style Chipotle Peanut Salsa to drizzle over grilled vegetables. It all comes together at an alfresco family dinner that proves a very Mexican point: beyond chipping and dipping ... salsas can really cook!
Episode 5
Fri, Nov 6, 2009
Over a breakfast of tortas, Rick and his daughter, Lanie, plan an all-day torta marathon in Mexico City. Their quest begins at the city's charming Sunday flea market, Lagunilla, where they check out some simple, yet mouthwatering tortas.
Episode 6
Fri, Nov 13, 2009
Nothing captures the spirit of a day at the beach in Mexico than a fresh seafood cocktail or ceviche, and Rick finds a classic version in Mexico City. Then, he visits a major-league marisqueria, and shares his tips for homemade ceviche.
Episode 7
Fri, Nov 20, 2009
Mole is an idea that's half pre-Columbian, half European, and 100% Mexican - a sauce, a preparation and a national dish that rivals the culinary masterpieces of the world's greatest cuisines. Rick and his daughter, Lanie, set off on a culinary journey to explore the mysteries of mole that takes them from the mile-high piles of dried chiles in Mexico City's vast La Merced market to stalls selling towering mounds of concentrated mole paste. Back in Chicago, they're on a mission to make mole from scratch. It's an all-day labor of love to be sure, but Rick breaks the complex process down into easy steps, giving tips on all the ingredients - from sesame seeds and tomatillos to chiles and chocolate - that give mole its richly layered flavor. As the sauce simmers over a wood fire in the backyard, Rick and Lanie use some of it to make a succulent Laquered Chicken in Classic Red Mole and whip up some Classic Mexican White Rice with Sweet Plantains and a Mexican crudité platter. As the sun sets, family and friends gather in the garden for a taste of true Mexican soul food: homemade mole in all its slow-simmered glory.
Episode 8
Fri, Nov 27, 2009
What could be better than a freshly made quesadilla? In Mexico, Rick takes us to the Bazar Sabado to experience the true art of the quesadilla, and where the delicate treats are made the traditional way. Rick also prepares fresh cheese.
Episode 9
Fri, Dec 4, 2009
Carnitas are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick gives us an insider's look at how carnitas are made in a huge copper cauldron, and served up with fresh corn tortillas and crispy chicharron.
Episode 10
Sat, Nov 14, 2009
We find Rick and his daughter, Lanie, at Mexico City's colorful Sonora Market, an emporium of medicinal herbs and the best place to buy cazuelas. They also check out El Guero, an institution in Mexico City popularly known as "Tacos Hola!"
Episode 11
Fri, Dec 18, 2009
Rick's out to dispel the notion that an enchilada is all about smothering tortillas in sauce and cheese, and an iconic version of the dish can be found at Café Azul y Oro in Mexico City. From the classic formula, things get more inventive.
Episode 12
Fri, Dec 25, 2009
Chorizo is the "bacon of Mexico." At his neighborhood Mexican grocery, Rick finds fresh-made chorizo and reveals how it is made. At the Medellin Market in Mexico City, he introduces us to green chorizo, a popular 20th-century innovation.
Episode 13
Sat, Dec 5, 2009
Rick and his daughter, Lanie, experience one of the cornerstones of Mexican cooking- Mojo de Ajo. Back home, Rick shows us how he plants, grows, and cures this flavorful garlic variety, then uses some to make a big batch of culinary gold.