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

Chorizo Hunter

25 min

E12

Color on the Palate

25 min

E13

Now Playing

The Mysteries of Chili

25 min

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

The Mysteries of Chili

Season 3 · Episode 13 · Mar 25, 2005

By a campfire in the Mexican high-plains dessert, Rick invites us to join him as he searches for the origins of chili con carne. Is it Mexican or Southwestern? The stuff of cowboys or grandmothers? Chili begins with chiles, so Rick takes us from a chile field to a chile stall to his own garden to see how chiles are grown and dried. After a quick detour to examine a collection of fiery folk-art devils, we check out tamales—their filling is, essentially a kind of chili—at a Mexico city tamleria and meet a Mexican grandmother for a lesson in making a slow-cooked stew that ends up looking quite familiar. Following that lead, Rick prepares two sensational chilis—one made with pork, the other with lamb and pasillas—in his home kitchen for a cozy chili party with friends and family around the fireplace.

More details

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

The Mysteries of Chili

Season 3 · Episode 13 · Mar 25, 2005

More details