Mexico: One Plate at a Time — Season 1, Episode 5: Tacos From The Ground Up

Episode synopsis

Homey tacos de cazuela–soft corn tortillas rolled around fillings simmered slowly in earthenware pots–are the soul of Mexican comfort food. And nothing makes them more appealing than just-baked tortillas, fragrant with the earthy aroma of freshly ground masa. How field corn is dried and transformed into the daily bread of Mexico is a remarkable, centuries-old story, and Rick tells that story, taking us on a “field trip” from market to tortilla factory, and finally to his own kitchen, where he shares the secrets of mixing, pressing, flipping and griddling perfect Homemade Tortillas made from fresh masa. To make great tacos de cazuela, it helps to have a cazuela, or earthenware cooking vessel. Rick picks one out in the Oaxaca market, then at home, he prepares two classics: Guajillo-Spiked Pork and Potato Tacos and Mexican-Style Zucchini Tacos.

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
• 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