Episodes

13 episodes in this season

Tacos on Fire!

25 min

Chiles Rellenos: The Stuff of Passion

25 min

Guac on the Wild Side

25 min

Salsas That Cook

25 min

Triple Torta-Thon

25 min

A Ceviche State of Mind

25 min

The Soul of Mole

25 min

The Case for Quesadillas

25 min

Confessions of a Carnita-vore

25 min

E10

Tacos Hola!

25 min

E11

Now Playing

A Whole New Enchilada

25 min

E12

Chorizo Made Easy

25 min

E13

Liquid Gold

25 min

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

A Whole New Enchilada

Season 7 · Episode 11 · Nov 13, 2009

Rick’s out to dispel the notion that an enchilada is all about smothering tortillas in sauce and gooey cheese. At Café Azul y Oro in Mexico City, he shows us the iconic Mexican version of the dish: a corn tortilla in a red mole sauce and rolled around a light, simple chicken filling. From that classic formula things can, of course, get more inventive and Rick shares with us one of the more unusual, though still classically grounded enchiladas on Chef Ricardo Muñoz-Zurita’s menu: an enchilada of jamaica, or dried hibiscus flowers that tastes like a cross between pickled beets and cabbage. From there he takes us to Café Tacuba, a Mexico City Institution since 1912, where the signature Enchilada Especial is a comforting concoction with a chicken, spinach and poblano chile filling, bathed in velouté sauce and browned under the broiler. It’s so good, he can’t resist showing us how to make his one Café Tacuba-Style Creamy Chicken Enchiladas in his home kitchen in Chicago.

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Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

A Whole New Enchilada

Season 7 · Episode 11 · Nov 13, 2009

More details