Mexico: One Plate at a Time - Season 3

Mexico: One Plate at a Time - Season 3

Season 3

Network
Datesjanv. 14, 2005 - mars 25, 2005
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Episodes

Mexico's Real Independence Day
Season 3Episode 130 min

Mexico's Real Independence Day

févr. 18, 2005
Antojito Jones
Season 3Episode 230 min

Antojito Jones

Some people go trekking in search of wildlife. Rick will go to any length in search of great food. We find him boating down a river in the midst of a tropical jungle. He’s got a "jones" for antojitos, the class of Mexican snacks designed to satisfy every culinary whim. The search takes him on a cross-country tour of masa-based antojitos, from crispy sopes in the tropical town of Coyuca to streetside carne asada Tacos in the heart of Mexico city; Blue Corn Quesadillas stuffed with fresh cheese and squash bloosoms and Tlacoyos with Salsa Roja, stuffed with beans in an open-air market; lamb tacos in a tiny market stall, huaraches (giant open-faced masa cakes) at the entrance to a Mexico City subway station; and Gorditas with Salsa Negra, which Rick prepares with his friend Carmen at El Bajio, her Restaurant in Mexico City.
mars 4, 2005
Thrills and Chiles
Season 3Episode 330 min

Thrills and Chiles

févr. 4, 2005
Lend Me Your Ears
Season 3Episode 430 min

Lend Me Your Ears

févr. 25, 2005
Tropical Cool
Season 3Episode 530 min

Tropical Cool

Rick’s on an adventure in Acapulco, the great international resort that’s making a major comeback. The weather’s balmy here all year, and he’s in search of the best ways to get cool quick. He starts with an impromptu chilled mango as he drives into town. Then it’s time for a visit to the 17th-Century Fort of San Diego and a look at how the port of Acapulco was once one of the most important trading centers in the world—the hub for the Manila Galleons, that brought the riches of Asia and changed the world of cooking forever. In Acapulco’s old town, Rick reflects on the city’s heyday as a resort for the rich and famous of old Hollywood, checks out two of Acapulco’s coolest traditions—the banana daiquiri and the swim-up bar—and indulges in a refreshing shrimp cocktail. Finally, he meets up with his daughter Lanie, and they seek out the best frozen treats the town has to offer, from exotic ice creams to shaved-ice raspados (with demonstrations of how to make Rick’s own versions at home).
mars 18, 2005
Hip ‘n' Happenin'
Season 3Episode 630 min

Hip ‘n' Happenin'

mars 11, 2005
Health in the Balance
Season 3Episode 730 min

Health in the Balance

févr. 11, 2005
A Sterling Birthday
Season 3Episode 830 min

A Sterling Birthday

janv. 28, 2005
Savoring Sundays
Season 3Episode 930 min

Savoring Sundays

We find Rick on a Sunday morning in a plaza in front of a beautiful baroque church in the mountains of Mexico as he sets out to search for the best Mexican Sunday traditions, starting with carnitas—the rich, golden, slow-fried pork that’s a once-a-week indulgence all over the country. We visit a huge open-air restaurant, Arroyo, in Mexico City to see it being made, and Rick shows us his own simplified technique for preparing Carnitas at home. A visit to a museum is a Sunday tradition the world over, and we join Rick for a trip to the Frida Kahlo House, where the celebrated artist lived with her equally famous husband, Diego Rivera. Every room in the house is itself a work of art, especially the kitchen, where Rick talks about the fabulous party feasts Frida and Diego enjoyed here. Back in Chicago, he recreates some of these specialties at home.
avr. 1, 2005
Acapulco—Jump Right In
Season 3Episode 1030 min

Acapulco—Jump Right In

avr. 8, 2005
Chorizo Hunter
Season 3Episode 1130 min

Chorizo Hunter

Chorizo, the fresh pork sausage, has been called "the bacon of Mexico." Rick’s quest to find the best chorizo takes him to the remote mountain town of Tenancingo, where he explores the market and investigates what it is about this place that makes its sausage products so tasty. He also uncovers another local tradition, the making of the intricately hand-woven shawls known as rebozos, Along the way, Rick shows us how to make Chorizo-Stuffed Ancho Chiles and we even get a lesson in making Chorizo at home from scratch.Chiles en Nogada, a chile stuffed with a sweet-savory pork and fruit picadillo filling, topped with a blanket of snow-white fresh walnut sauce and a scattering pomegranate seeds. Rick tracks down the seasonal ingredients for this stunning dish and recreates it at home for an independence day dinner, Chicago style.
janv. 14, 2005
Color on the Palate
Season 3Episode 1230 min

Color on the Palate

janv. 21, 2005
The Mysteries of Chili
Season 3Episode 1330 min

The Mysteries of Chili

By a campfire in the Mexican high-plains dessert, Rick invites us to join him as he searches for the origins of chili con carne. Is it Mexican or Southwestern? The stuff of cowboys or grandmothers? Chili begins with chiles, so Rick takes us from a chile field to a chile stall to his own garden to see how chiles are grown and dried. After a quick detour to examine a collection of fiery folk-art devils, we check out tamales—their filling is, essentially a kind of chili—at a Mexico city tamleria and meet a Mexican grandmother for a lesson in making a slow-cooked stew that ends up looking quite familiar. Following that lead, Rick prepares two sensational chilis—one made with pork, the other with lamb and pasillas—in his home kitchen for a cozy chili party with friends and family around the fireplace.
mars 25, 2005

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