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

A Whole New Enchilada

25 min

E12

Now Playing

Chorizo Made Easy

25 min

E13

Liquid Gold

25 min

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Chorizo Made Easy

Season 7 · Episode 12 · Nov 20, 2009

Chorizo, the succulent pork sausage seasoned with chiles, spices and a touch of vinegar, is the “bacon of Mexico” – the perfect accompaniment for eggs and, like bacon, a versatile ingredient for cooking that can give any dish a serious head start on flavor. At his neighborhood Mexican grocery in Chicago, Rick shows us fresh-made chorizo sold at the butcher counter and talks about how it is made. Buying a batch of the sausage to take home, he quickly turns it into a Caramelized Onion and Chorizo to use for a taco filling. Then he transforms that full-flavored mixture into a dressing for a Chorizo Spinach Salad with jicama, a Mexican-style take on the classic wilted spinach salad with warm bacon dressing. At the Medellin Market in Mexico City, he introduces us to green chorizo, a popular 20th-century innovation from the town of Toluca, made with fresh herbs and cilantro, now enjoyed all over Mexico. In the U.S., it’s not easy to find.

More details

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Chorizo Made Easy

Season 7 · Episode 12 · Nov 20, 2009

More details