Mexico: One Plate at a Time — Season 1, Episode 1: The Whole Enchilada
Documentary • 25 min • 12 seasons, 168 episodes
Episode synopsis
The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S. Rick shows us how to make classic “Street Style” Red Chile Enchiladas at home, and how to transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy Potatoes and Fried Eggs. At Sanborn’s in Mexico City, the colorfully tiled restaurant where the famous dish, Enchiladas Suizas, was invented, Rick explains that “Suiza” means Swiss, a tribute to the dish’s use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in making homemade “crema,” the Mexican version of crème fraîche, and a third dish, Rick’s own Creamy Enchiladas with Chicken, Tomatoes and Green Chile.
About Mexico: One Plate at a Time
Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25.
More episodes from Season 1
- E2Let's Talk Tacos
- E3The Straight Cheese On Quesadillas
- E4Sopes And Gorditas: Masa Appeal
- E5Tacos From The Ground Up
- E6Ceviche In The Limelight
- E7Green Sauce And Tomatillos: Mexican Vine Dining
- E8A La Mexicana: The Soul Of Mexican Cooking
- E9Fruit, Aguas, Ices & Paletas: The Ripe Stuff
- E10Rice to the Occasion
- E11Caldo de Pollo & Tortilla Soup: The Super Bowl
- E12Chiles Rellenos and Other Cool Stuff
- E13Fish a la Veracruzana: How to Fish for Compliments