Επεισόδια
- Σ1 Ε1 – The Whole Enchilada1 Ιανουαρίου 200024 λεπτάThe word "enchilada" means "in chile," and in Mexico, the most beloved version is a street snack: a corn tortilla dipped in chile sauce that are a far cry from the limp, stuffed tortillas swimming in red sauce and molten cheese in the U.S.Διαθέσιμο για αγορά
- Σ1 Ε2 – Let's Talk Tacos1 Ιανουαρίου 200024 λεπτάGleefully 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 real thing.Διαθέσιμο για αγορά
- Σ1 Ε3 – The Straight Cheese on Quesadillas1 Ιανουαρίου 200024 λεπτάAccompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese.Διαθέσιμο για αγορά
- Σ1 Ε4 – Sopes and Gorditas: Masa Appeal1 Ιανουαρίου 200024 λεπτάEvery culture has its small bites-sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category: "antojitos," the foods you crave.Διαθέσιμο για αγορά
- Σ1 Ε5 – Tacos from the Ground Up1 Ιανουαρίου 200024 λεπτάHomey tacos de cazuela-soft corn tortillas rolled around fillings simmered slowly in earthenware pots-are the soul of Mexican comfort food. And nothing makes them more appealing than just-baked tortillas.Διαθέσιμο για αγορά
- Σ1 Ε6 – Ceviche in the Limelight1 Ιανουαρίου 200024 λεπτάRick is out to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in lime and chiles: it's so ancient, so elemental and so easy, you don't even need a kitchen to make it.Διαθέσιμο για αγορά
- Σ1 Ε7 – Green Sauce and Tomatillos: Mexican Vine Dining1 Ιανουαρίου 200024 λεπτάRick takes us out to the garden to discover just what a tomatillo is and isn't (hint-it's not very closely related to a tomato), with tips on how to grow tomatillos, what to look for when buying them and how to judge their ripeness.Διαθέσιμο για αγορά
- Σ1 Ε8 – A la Mexicana: The Soul of Mexican Dining1 Ιανουαρίου 200024 λεπτάCall 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 emblematic, home-style "comfort food" dishes, known simply as "a la Mexicana."Διαθέσιμο για αγορά
- Σ1 Ε9 – Fruit, Aguas, Ices & Paletas: The Ripe Stuff1 Ιανουαρίου 200024 λεπτάFruit is everywhere in Mexico-sweet, colorful and refreshing. And it's sold ripe, so the lush smell of tropical fruit is always in the air.Διαθέσιμο για αγορά
- Σ1 Ε10 – Rice to the Occasion1 Ιανουαρίου 200024 λεπτάRice is everywhere in Mexico: as the second course in traditional comida, as a beautiful accompaniment to seafood, and more. But it was not always this way. Join Rick as he traces the history of this relative newcomer to the Mexican diet.Διαθέσιμο για αγορά
- Σ1 Ε11 – Caldo de Pollo and Tortilla Soup: The Super Bowl1 Ιανουαρίου 200024 λεπτάEvery culture has its soothing, soulful soup, and in Mexico, it's Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and herbs.Διαθέσιμο για αγορά
- Σ1 Ε12 – Chiles Rellenos and Other Cool Stuff1 Ιανουαρίου 200024 λεπτάWhat makes these stuffed chiles in a golden soufflé batter so special? Rick takes us into the Frontera kitchen to show us firsthand.Διαθέσιμο για αγορά
- Σ1 Ε13 – Fish a la Veracruzana: How to Fish for Compliments1 Ιανουαρίου 200024 λεπτάRick takes us to the port of Veracruz for a look at the city's most famous contribution to Mexican cooking, a fittingly Mediterranean fish preparation known simply as "a la Veracruzana" that features a whole fish baked in a tangy sauce.Διαθέσιμο για αγορά
- Σ1 Ε14 – Carne Asada: Great Steak Out11 Απριλίου 200324 λεπτάHow do you turn a backyard cookout into a party to remember? At Rick's place, you raise the stakes and get the guests involved in the cooking.Διαθέσιμο για αγορά
- Σ1 Ε15 – Adobo: Chiles Cut and Dried1 Ιανουαρίου 200024 λεπτάChiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Rick deftly debunks the most common myths about the role of chiles in Mexican cooking.Διαθέσιμο για αγορά
- Σ1 Ε16 – Beans Inside and Out1 Ιανουαρίου 200024 λεπτάAn exploration of the deceptively complex and varied world of beans, one of Mexico's most ubiquitous staple foods.Διαθέσιμο για αγορά
- Σ1 Ε17 – Barbacoa and Cochinita Pibil: Down to Earth Cooking1 Ιανουαρίου 200024 λεπτάSucculent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams.Διαθέσιμο για αγορά
- Σ1 Ε18 – Mojo and Esacabeche: The Light Fantastic1 Ιανουαρίου 200024 λεπτάAuthentic Mexican food is fresher, more complex, and especially lighter than most Americans realize. Case in point: two classic Mexican preparations, Mojo and Escabeche.Διαθέσιμο για αγορά
- Σ1 Ε19 – Three Hot Tamales1 Ιανουαρίου 200024 λεπτάTamales are sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten as a morning or evening snack, and universally loved. And when it comes to rolling your own, making tamales is easier than you think.Διαθέσιμο για αγορά
- Σ1 Ε20 – Seafood Stew: The Perfect Warm-Up1 Ιανουαρίου 200024 λεπτάIt's a total-immersion introduction to seafood stew, as Rick takes us from Chicago's Maxwell Street Mexican Market to the seafood stalls and restaurants of Veracruz where Rick shops for seafood, giving all kinds of helpful tips along the way.Διαθέσιμο για αγορά
- Σ1 Ε21 – Beyond Chips & Salsa1 Ιανουαρίου 200024 λεπτάThere's nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. And fresh-made chips deserve fresh-made salsa.Διαθέσιμο για αγορά
- Σ1 Ε22 – Holy Mole: Mexico City1 Ιανουαρίου 200024 λεπτάRichly complex, shrouded in mystery and misconceptions, mole is widely regarded as the crowning achievement of Mexican cooking. Its origins are the stuff of myth and magic and the flavors and techniques come together with remarkable depth.Διαθέσιμο για αγορά
- Σ1 Ε23 – Chocolate: The Magic Ingredient1 Ιανουαρίου 200024 λεπτάMexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods.Διαθέσιμο για αγορά
- Σ1 Ε24 – Green Mole & Pipian: Lessons of the Mayoras1 Ιανουαρίου 200024 λεπτάA tangy, tomatillo-based sauce thickened with toasted pumpkin seeds, pipian verde is served with everything from chicken to fish and seafood in the most sophisticated restaurants and the most humble market fondas.Διαθέσιμο για αγορά
- Σ1 Ε25 – Cajeta & Flan: Plaza Sweets1 Ιανουαρίου 200024 λεπτάJoin Rick as he makes goat's milk cajeta, classican Mexican vanilla flan, and more in this master lesson in confection-making.Διαθέσιμο για αγορά
Προβολή και των 26 επεισοδίων
Λεπτομέρειες
Περισσότερες πληροφορίες
- Γλώσσες ήχου
- English
- Υπότιτλοι
- English [CC]
- Σκηνοθέτες
- Chris Gyoury
- Παραγωγοί
- Simon Griffith
- Μετάδοση
- Rick Bayless
- Στούντιο
- GoTraveler
Κάνοντας κλικ στην αναπαραγωγή, συμφωνείτε με τους Όρους Χρήσης.