one plate mexico

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.

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

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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.

  • 2019-05-23T04:30:00-07:00
    KCET-HD

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.

  • 2019-05-30T04:30:00-07:00
    KCET-HD

You Don't Know The Whole Enchilada

When you say the word "enchiladas," chances are you're thinking about the saucy, cheesy affairs we've all come to know and love. But in Mexico City, you'll find a vast variety of enchiladas, both in the simplest of markets and nicest of restaurants. At the stately Mexico City restaurants El Cardenal and Roldan 37, Rick explores an interesting array of flavors, then makes show-stopping dishes of classic green chile enchiladas and red chile shrimp enchiladas.

  • 2019-06-06T04:30:00-07:00
    KCET-HD

Crispy Carnitas

In the canon of Mexican tacos, the carnitas tacos claims its rightful, indulgent place at the top. Those golden, crispy pieces of pork nestled in a warm corn tortilla - coupled with a bracing squeeze of lime and spoonful of creamy guacamole - are pure perfection. Rick takes us to Los Panchos, a Mexico City institution famous for carnitas, and to the vibrant Medellin Market to watch a popular carnitas vendor in action. In Chicago, Rick makes three versions - two achievable takes on the classic, plus a duck carnitas to dazzle your next dinner party.

  • 2019-06-13T04:30:00-07:00
    KCET-HD