Episodes

13 episodes in this season

It's a Shore Thing

25 min

Fusion Revolution

25 min

Quest for Fire

25 min

The Capital of Hip

25 min

Welcome to Tequila

25 min

Mexico Unplugged

25 min

Super-Hero Sandwich

25 min

The Mothers of Invention

25 min

Go Global. Eat Local.

25 min

E10

Archaeology for Breakfast

25 min

E11

Muses for My Menu

25 min

E12

Now Playing

Tips and Salsa

25 min

E13

Mariachi Mania

25 min

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Tips and Salsa

Season 4 · Episode 12 · Nov 26, 2005

In Mexico, salsa is neither a dip nor an afterthought. It’s an integral part of eating. “The more you know about salsa,” Rick tells us, while snacking in a countryside restaurant near Guadalajara, “the better you’ll understand Mexican cooking.” And with that, he embarks on a journey into to the soul of salsa, packed with all kinds of helpful tips and techniques that prove a tasty point: salsas can really cook! He shows us how simple it is to make a classic raw-tomato Salsa Mexicana, and a roasted-tomato Molcajete Salsa, taking time out for a gardening lesson on “growing your own” salsa ingredients before turning the roasted salsa into an easy Mexican Red Rice. After a quick “Tomatillo 101” in a Mexican market stall he concocts a smoky Chipotle Tomatillo Salsa, which becomes the base for Shrimp Sautéed in Smoky Tomatillo Salsa. And finally, he shows us a versatile “avocado salsa,”—Guacamole Three Ways—that can go from simple to luxurious depending on the whim of the cook.

More details

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Tips and Salsa

Season 4 · Episode 12 · Nov 26, 2005

More details