Tacos al Pastor are Mexico City's most iconic taco, all red chile-marinated pork roasting slowly on a vertical spit and sliced with glistening pineapple into a warm corn tortilla.
Chilaquiles are served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus. Rick's homemade version will be your next favorite "anytime" recipe.
In Mexico, golden crispy churros are served with a cup of nourishing hot chocolate, and there's perhaps no better snack in the whole republic. Rick's recipe begins with classic Mexican hot chocolate and ends with churro nibbles showered atop Mexican hot chocolate ice cream.
In Mexico, Rick shows you this big bowl of comfort tortilla soup at a downtown diner, and at a historically luxe Inn. At his Chicago home kitchen, Rick uses his kitchen's pressure cooker to make two nourishing soups.
Rick takes you inside Casa Churra in the bustling downtown and El Pozole de Moctezuma, famous for its Guerrero-style pozole. In Chicago, he steps through a showcase seafood pozole verde, rich and lush with velvety broth.
Rick shows viewers how three eateries translate super-fresh fish into beautifully balanced ceviches. In his Mexico City kitchen, Rick makes the case for classic ceviche. Then he dials it up notch at home with recipes for ceviches with coconut and a little booze.
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