Mexico: One Plate at a Time — Season 1, Episode 12: Chiles Rellenos and Other Cool Stuff

Episode synopsis

When it comes to Chiles Rellenos, Frontera Grill is famous for selling out. Within 20 minutes, the lucky customers who lined up an hour before the doors opened snap up every order. What makes these stuffed chiles in a golden soufflé batter so special? Rick takes us into the Frontera kitchen to show us firsthand. Then it’s a lesson in “chile anatomy” that takes us from a Mexican market stall to Rick’s backyard garden to bring home the idea that in Mexican cooking, chiles aren’t just about heat. They’re thought of as a vegetable–a vegetable that’s perfect for stuffing. Rick shows us how to make classic Pork-Stuffed Chiles in Tomato Broth, as well as his own contemporary variation: Stuffed Chiles Baked with Tomato and Cream. Along the way, we discover all kinds of chiles rellenos in Mexico in this half-hour stuffed with surprises.

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

• E1The Whole Enchilada
• 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
• E13Fish a la Veracruzana: How to Fish for Compliments