Mexico: One Plate at a Time — Season 1, Episode 2: Let's Talk Tacos
Documentary • 25 min • 12 seasons, 168 episodes
Episode synopsis
Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing. First stop: a taco restaurant in Mexico City where tacos a la plancha–soft tortillas with fillings hot off the iron griddle–are sold. Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side “dueling salsas” showdown. In Mexico, a butcher butterflies a pork loin with finesse. Rick, back in his Chicago kitchen, launches into his own demonstration of Pork Tacos a la Plancha. Then we’re back to a lively Mexico City taqueria specializing in tacos al carbon filled with charcoal grilled meats and onions. Rick makes two versions of his own–Tacos with Skirt Steak and Portobello Mushrooms–on his backyard grill, along with a traditional molcajete salsa made from ingredients roasted right on the grill.
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
- 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