Mexico: One Plate at a Time - Season 10 Episode 10 Market Inspirations, Local Genius
Everywhere Rick goes, he asks chefs about Mexico’s up-and-coming talent. These days, Mexico City’s chefs all have the same answer: Pablo Salas. The odd thing? Salas doesn’t work in Mexico City – his restaurant, Amaranta, is in Toluca, about an hour’s drive away. Undaunted by the trip, Rick meets Pablo at the Santiago Tianguistengo Market to get a look at the traditions that inspire Pablo’s modern Mexiquense cooking – from the myriad of chorizo choices to the pasilla chiles and vegetables. The chefs also visit a local carniceria for a peek at Toluca’s famed chorizo. In the Amaranta kitchens, Pablo shows us the simple tricks to his favorite mole with oxtail. At home, Rick makes an easy version of chorizo to use in crispy potato sopes.
First Air Date: Jan 10, 2003
Last Air date: Jun 24, 2019
Season: 12 Season
Episode: 168 Episode
Runtime: 25 minutes
IMDb: 0.00/10 by 0.00 users
Popularity: 11.108
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Episode
A Seafood Dream
A Chef's Path
Island Time
Under the Influence (of Tacos)
Mexico: It's (a) Wine Country
Artisanal Bread in Tortilla Land
Shaking up the Margarita
How to Feed A City
A Passion for Cheese
Market Inspirations, Local Genius
Mexican Chocolate: The Next Chapter
Building a World-Class Cuisine Starts with a Sound Foundation
It All Begins With Beans
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