Avsnitt
- S1 A1 – The Whole Enchilada1 januari 200024minThe 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.Finns att köpa
- S1 A2 – Let's Talk Tacos1 januari 200024minGleefully 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.Finns att köpa
- S1 A3 – The Straight Cheese on Quesadillas1 januari 200024minAccompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese.Finns att köpa
- S1 A4 – Sopes and Gorditas: Masa Appeal1 januari 200024minEvery 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.Finns att köpa
- S1 A5 – Tacos from the Ground Up1 januari 200024minHomey 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.Finns att köpa
- S1 A6 – Ceviche in the Limelight1 januari 200024minRick 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.Finns att köpa
- S1 A7 – Green Sauce and Tomatillos: Mexican Vine Dining1 januari 200024minRick 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.Finns att köpa
- S1 A8 – A la Mexicana: The Soul of Mexican Dining1 januari 200024minCall 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."Finns att köpa
- S1 A9 – Fruit, Aguas, Ices & Paletas: The Ripe Stuff1 januari 200024minFruit 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.Finns att köpa
- S1 A10 – Rice to the Occasion1 januari 200024minRice 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.Finns att köpa
- S1 A11 – Caldo de Pollo and Tortilla Soup: The Super Bowl1 januari 200024minEvery culture has its soothing, soulful soup, and in Mexico, it's Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and herbs.Finns att köpa
- S1 A12 – Chiles Rellenos and Other Cool Stuff1 januari 200024minWhat makes these stuffed chiles in a golden soufflé batter so special? Rick takes us into the Frontera kitchen to show us firsthand.Finns att köpa
- S1 A13 – Fish a la Veracruzana: How to Fish for Compliments1 januari 200024minRick 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.Finns att köpa
- S1 A14 – Carne Asada: Great Steak Out11 april 200324minHow 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.Finns att köpa
- S1 A15 – Adobo: Chiles Cut and Dried1 januari 200024minChiles 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.Finns att köpa
- S1 A16 – Beans Inside and Out1 januari 200024minAn exploration of the deceptively complex and varied world of beans, one of Mexico's most ubiquitous staple foods.Finns att köpa
- S1 A17 – Barbacoa and Cochinita Pibil: Down to Earth Cooking1 januari 200024minSucculent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams.Finns att köpa
- S1 A18 – Mojo and Esacabeche: The Light Fantastic1 januari 200024minAuthentic Mexican food is fresher, more complex, and especially lighter than most Americans realize. Case in point: two classic Mexican preparations, Mojo and Escabeche.Finns att köpa
- S1 A19 – Three Hot Tamales1 januari 200024minTamales 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.Finns att köpa
- S1 A20 – Seafood Stew: The Perfect Warm-Up1 januari 200024minIt'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.Finns att köpa
- S1 A21 – Beyond Chips & Salsa1 januari 200024minThere's nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. And fresh-made chips deserve fresh-made salsa.Finns att köpa
- S1 A22 – Holy Mole: Mexico City1 januari 200024minRichly 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.Finns att köpa
- S1 A23 – Chocolate: The Magic Ingredient1 januari 200024minMexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods.Finns att köpa
- S1 A24 – Green Mole & Pipian: Lessons of the Mayoras1 januari 200024minA 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.Finns att köpa
- S1 A25 – Cajeta & Flan: Plaza Sweets1 januari 200024minJoin Rick as he makes goat's milk cajeta, classican Mexican vanilla flan, and more in this master lesson in confection-making.Finns att köpa
Se alla 26 avsnitt
Detaljer
Mer information
- Ljudspråk
- English
- Undertexter
- English [CC]
- Regissörer
- Chris Gyoury
- Producenter
- Simon Griffith
- Rollbesättning
- Rick Bayless
- Studio
- GoTraveler
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