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

Now Playing

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

Chorizo Made Easy

25 min

E13

Liquid Gold

25 min

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Salsas That Cook

Season 7 · Episode 4 · Sep 25, 2009

In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season’s tomatoes to make a big batch of Salsa Mexicana, the fresh tomato salsa sometimes known as Pico de Gallo. And that’s the starting point for a fast-paced salsa dance that goes way beyond tomatoes. In Mexico, salsas can be bright and fresh, dark and earthy, red or green, raw or roasted – and they’re more of a condiment for food than a dip for chips. At Los Parados, a favorite Mexico City taquería, Rick and Lanie show us the three pillars of Mexican salsa: that familiar fresh-tomato salsa Mexicana, salsa de molcajete made from roasted tomato, chile and garlic pounded in a lava-stone mortar, and red chile salsa, made by toasting, soaking and grinding dried chile de árbol. But that’s just the beginning. At Manolo, another popular taquería, they discover a rich, spicy, peanut salsa and a classic, creamy avocado-tomatillo salsa.

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Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Salsas That Cook

Season 7 · Episode 4 · Sep 25, 2009

More details