Episodes

13 episodes in this season

A Seafood Dream

25 min

A Chef's Path

25 min

Island Time

25 min

Under the Influence (of Tacos)

25 min

Mexico: It's (a) Wine Country

25 min

Artisanal Bread in Tortilla Land

25 min

Shaking up the Margarita

25 min

How to Feed A City

25 min

A Passion for Cheese

25 min

E10

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Market Inspirations, Local Genius

25 min

E11

Mexican Chocolate: The Next Chapter

25 min

E12

Building a World-Class Cuisine Starts with a Sound Foundation

25 min

E13

It All Begins With Beans

25 min

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Market Inspirations, Local Genius

Season 10 · Episode 10 · Mar 14, 2015

Everywhere Rick goes, he asks chefs about Mexico’s up-and-coming talent. These days, Mexico City’s chefs all have the same answer: Pablo Salas. The odd thing? Salas doesn’t work in Mexico City – his restaurant, Amaranta, is in Toluca, about an hour’s drive away. Undaunted by the trip, Rick meets Pablo at the Santiago Tianguistengo Market to get a look at the traditions that inspire Pablo’s modern Mexiquense cooking – from the myriad of chorizo choices to the pasilla chiles and vegetables. The chefs also visit a local carniceria for a peek at Toluca’s famed chorizo. In the Amaranta kitchens, Pablo shows us the simple tricks to his favorite mole with oxtail. At home, Rick makes an easy version of chorizo to use in crispy potato sopes.

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Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Market Inspirations, Local Genius

Season 10 · Episode 10 · Mar 14, 2015

More details