one plate mexico

Chocolate and Churros, Breakfast of Champions

In Mexico, golden crispy churros are served with a cup of nourishing, frothy hot chocolate, and there's perhaps no better snack in the whole republic. In this episode, Rick visits El Moro, a Mexico City institution, and then orders fistful of churros rellenos - that's right, stuffed churros - in picturesque Coyocan. Back in Chicago, Rick's recipe begins with classic Mexican hot chocolate and ends with churro nibbles showered atop Mexican hot chocolate ice cream.

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

Airdates

  • 2019-10-24T04:30:00-07:00
    KCET-HD

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Chocolate and Churros, Breakfast of Champions

In Mexico, golden crispy churros are served with a cup of nourishing, frothy hot chocolate, and there's perhaps no better snack in the whole republic. In this episode, Rick visits El Moro, a Mexico City institution, and then orders fistful of churros rellenos - that's right, stuffed churros - in picturesque Coyocan. Back in Chicago, Rick's recipe begins with classic Mexican hot chocolate and ends with churro nibbles showered atop Mexican hot chocolate ice cream.

  • 2019-10-24T04:30:00-07:00
    KCET-HD

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.

  • 2019-10-31T04:30:00-07:00
    KCET-HD

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.

  • 2019-11-07T03:30:00-08:00
    KCET-HD
  • 2019-11-14T03:30:00-08:00
    KCET-HD