one plate mexico

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.

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

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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