Mexico: One Plate at a Time - Season 3 Episode 11
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.
First Air Date : 2003-01-10
Last Air date : 2019-06-24
Runtime : 57 minutes
Genre : Documentary
Cast : Rick Bayless
Crew :
Quality :
Subtitles :
- Season 3 : Episode 12005-02-18
- Season 3 : Episode 22005-03-04
- Season 3 : Episode 32005-02-04
- Season 3 : Episode 42005-02-25
- Season 3 : Episode 52005-03-18
- Season 3 : Episode 62005-03-11
- Season 3 : Episode 72005-02-11
- Season 3 : Episode 82005-01-28
- Season 3 : Episode 92005-04-01
- Season 3 : Episode 102005-04-08
- Season 3 : Episode 112005-01-14
- Season 3 : Episode 122005-01-21
- Season 3 : Episode 132005-03-25