Episodes

13 episodes in this season

Mexico’s Real Independence Day

25 min

Antojito Jones

25 min

Thrills and Chiles

25 min

Lend Me Your Ears

25 min

Tropical Cool

25 min

Hip ‘n’ Happenin’

25 min

Health in the Balance

25 min

A Sterling Birthday

25 min

Savoring Sundays

25 min

E10

Acapulco—Jump Right In

25 min

E11

Now Playing

Chorizo Hunter

25 min

E12

Color on the Palate

25 min

E13

The Mysteries of Chili

25 min

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Chorizo Hunter

Season 3 · Episode 11 · Jan 14, 2005

Chorizo, the fresh pork sausage, has been called "the bacon of Mexico." Rick’s quest to find the best chorizo takes him to the remote mountain town of Tenancingo, where he explores the market and investigates what it is about this place that makes its sausage products so tasty. He also uncovers another local tradition, the making of the intricately hand-woven shawls known as rebozos, Along the way, Rick shows us how to make Chorizo-Stuffed Ancho Chiles and we even get a lesson in making Chorizo at home from scratch.Chiles en Nogada, a chile stuffed with a sweet-savory pork and fruit picadillo filling, topped with a blanket of snow-white fresh walnut sauce and a scattering pomegranate seeds. Rick tracks down the seasonal ingredients for this stunning dish and recreates it at home for an independence day dinner, Chicago style.

More details

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Chorizo Hunter

Season 3 · Episode 11 · Jan 14, 2005

More details