one plate mexico

Always Time for Tacos

Whether in high-end restaurants or humble homesteads, the corn tortilla is the canvas on which Mexico creates some of its most classic cuisine. Rick shows us three styles in Mexico City - mouthwatering steak tacos al carbon, colorfully garnished bistec tacos a la plancha and stewed tacos de guisado - before stepping through lessons in the perfect at-home masterpieces.

Available until
2021-04-30T00:00:00-07:00

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Teaching Tortilla Soup

Wherever you are in the world, a bowl of chicken soup is the cure for what ails you. In Mexico, that means a brothy bowl of shredded chicken with fried tortillas, earthy red chile, luscious cream, and fresh cheese. Rick shows you this big bowl of comfort at the countertop of La Corte, a workingperson's downtown diner, and at the historically luxe San Angel Inn. At his Chicago home kitchen, Rick uses his kitchen's pressure cooker to make two nurturing soups, a tried-and-true sopa de tortilla and a meal-in-a-bowl lamb-pasilla caldo.

  • 2020-11-28T12:00:00-08:00
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Picture-Perfect Pozole Party

A giant pot of pork and hominy stew simmering over a wood fire (or in our modern kitchens, the stovetop) is a clarion call to a homespun fiesta. But pozole can be found in the abundant pozolerias around Mexico. Rick takes you inside two - Casa Churra in the bustling downtown and El Pozole de Moctezuma, famous for its Guerrero-style pozole and off-the-beaten-path location - before making a traditional pozole in his own kitchen. In Chicago, he steps through a showcase seafood pozole verde, rich and lush with velvety broth.

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Beautifully Balanced Ceviche

How do you improve on ceviche? You don't. You simply start with the freshest fish possible. Rick shows viewers how three eateries, including a decades-old street stall and upstart vendor making waves in San Juan Market, translate super-fresh fish into beautifully balanced ceviches. In his Mexico City kitchen, Rick makes the case for unfussy classic ceviche. Then he dials it up a notch with recipes for ceviches with coconut and a little booze.

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Tried & True Tamales

There are seemingly as many styles of tamales as there are regions in Mexico, each steaming heap of fresh masa flavored in myriad ways. We'll see the iconic corn-husked versions at the casual Tamales Teresita, as well as the denser, banana-leaf-wrapped Chiapanecos style, sold by a family outside the historic San Juan Bautisa church. Then Rick steps through the classic Central-style tamales, and at home prepares a surprising sweet corn tamale.

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Choosing Chiles Rellenos

At the serene kitchen at Roldan 37, Chef Romulo Mendoza prepares a perfect chile relleno, the classic battered and fried poblano chile stuffed with pork picadillo. Then it's off to Pasilla de Humo for Oaxacan-style dried, stuffed pasilla chiles and El Pescadito, a taqueria famous for its deep fried stuffed jalapeno tacos. To ensure at-home success, Rick goes step-by-step through the tricky business of battering and frying chiles for classic chiles rellenos, then takes it to the grill for a lighter, vegetable-filled version in his Chicago backyard.

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