Episodes

13 episodes in this season

Oaxaca’s Most Magical Holiday

25 min

Now Playing

Oaxaca’s Live-Fire Cooking

25 min

Off the Beaten Path in Huatulco

25 min

Artisan Mescal

25 min

Oaxaca, The Land of Seven Moles

25 min

Delicious Eco-Tourism

25 min

The Kernel of Deliciousness

25 min

Mercado Madness

25 min

Oaxacan Cheese Primer

25 min

E10

Puerto Escondido: Living the Dream

25 min

E11

Chocolate & Coffee From Bean to Cup

25 min

E12

Bringing Oaxaca Home

25 min

E13

Oaxaca’s Top Chefs

25 min

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Oaxaca’s Live-Fire Cooking

Season 9 · Episode 2 · May 11, 2013

Everything tastes better cooked over a wood or charcoal fire—at least that’s the Oaxacan credo. From soup to barbacoa, burning embers influence the flavor of Oaxaca’s food in just the right ways. For starters, Rick guides us through the “taco corridor’ at the 20 de Noviembre market just off the main square in Oaxaca. We can almost taste the richly burnished chiles and onions as they grill alongside super-thinly sliced beef and pork and robust chorizo sausages. Then we see hot rocks plucked from the glowing embers and dropped into hot soup for making caldo de piedra (stone soup), a specialty from the village of San Felipe Usila. La Capilla, a campestre (open air) restaurant, in the town of Zaachilla, has served lamb and goat barbacoa for more than 47 years. Rick’s so enamored with the process of burying the chile-seasoned meat in glowing embers that he creates his own version on the backyard grill. Served with Oaxacan pasilla tomatillo salsa, there’s meat, fire and smoke in every bite.

More details

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Oaxaca’s Live-Fire Cooking

Season 9 · Episode 2 · May 11, 2013

More details