Mexico: One Plate at a Time — Season 1, Episode 8: A La Mexicana: The Soul Of Mexican Cooking

Episode synopsis

Call it coincidence or call it fate, but Mexico’s national colors–red, white and green–wind up at the center of a whole family of emblematic, home-style “comfort food” dishes, known simply as “a la Mexicana.” Ripe red tomatoes, sparkling white onions and green chiles are the “holy trinity” on which these dishes are based–dishes like hearty Braised Beef Short Ribs a la Mexicana with tomatoes, poblano chiles and herbs, or a quick-to-prepare Grilled Flank Steak served with a salsa of roasted tomatoes, poblanos, onions and garlic. Between stints in the kitchen, Rick introduces us to some of the great icons of Mexican nationalism, from Padre Hidalgo and Emiliano Zapata, to Josefina Velasquez de Leon, the pioneering 20th-century food historian who found herself at the forefront of a movement to create a Mexican national culinary identity, much of which was based around home-style “a la Mexicana” dishes.

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
• 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