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

Now Playing

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

Confessions of a Carnita-vore

Season 7 · Episode 9 · Oct 30, 2009

Carnitas – chunks of pork cooked slowly in lard until they’re golden and crisp on the outside and meltingly tender inside – are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick gives us an insider’s look at how they’re made every Saturday and Sunday in a huge copper cauldron, and served up with fresh corn tortillas and crispy chicharrón (pork cracklings). But what if a carnitas craving strikes and you’re not in Mexico on a weekend? No worries. Back in Chicago, Rick demonstrates his signature method for making fabulous carnitas right in a standard home oven. Then, thinking beyond pork, Rick shares a creative take on carnitas at the splashy seafood restaurant, Contramar, where the dish gets a deep-sea do-over with chunks of fresh-caught tuna.

More details

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Confessions of a Carnita-vore

Season 7 · Episode 9 · Oct 30, 2009

More details