In the Golden State, the youth have a long history of storytelling that uncovers little-heard narratives. The chef will prepare a dish and guide Rick on a tour of their inspirations for a life in food—from their grandmothers, to abundant markets to significant restaurants. In the land of the tortilla, bread can often get overlooked. A giant pot of pork and hominy stew simmering over a wood fire (or in our modern kitchens, the stovetop) is a clarion call to a homespun fiesta. At Yuban, in the Roma neighborhood of Mexico City, young Chef Paloma Ortiz respects the cuisine of Oaxaca while adding her personal flourishes. Many artists find work has dried up due to COVID-19, but it doesn’t mean you have to stop working entirely. It’s just a little different this year. Mexico City is the country’s largest city as well as its most important political, cultural, educational and financial center. In Chicago, Rick steps us through a simple barbacoa sure to inspire all cooks. Then we head back to Chicago, where Rick makes a torta at his casual spot, Xoco. Pork Tacos al Pastor Then he dials it up a notch with recipes for ceviches with coconut and a little booze. At 23, she opened her first restaurant, Contramar. Chef Lalo’s path to his wildly popular Maximo Bistrot in Mexico City includes migrant work on produce farms and stints in fine-dining establishments in Atlanta and New York City. Marvin Nahmias and partners have transformed a high-rise rooftop in Mexico City into a small vineyard and winemaking facility; after they give Rick a tour, they give him the keys to the kitchen. Salud! Bayless was born in Oklahoma City, Oklahoma, into a family of restaurateurs and grocers specializing in the local barbecue. Rick takes you inside two - Casa Churra in the bustling downtown and El Pozole de Moctezuma, famous for its Guerrero-style pozole and off-the-beaten-path location - before making a traditional pozole in his own kitchen. Rick shows viewers how three eateries, including a decades-old street stall and upstart vendor making waves in San Juan Market, translate super-fresh fish into beautifully balanced ceviches. It's time to do better by communities that don’t even have local police to call, let alone defund. "[citation needed], Following Authentic Mexican, Bayless has written a number of highly regarded cookbooks (see §Awards and accolades), often co-authoring with Deann[5] and his daughter, Lanie. Know what this is about? Don't miss out on KCET.org's events, stories, breaking news, shows, and new recipes. Captain Trump wants to steer us straight onto the rocks. Rick talks with students in the traditional Mexican kitchen classroom as they make a pipian sauce for shrimp. The odd thing? Pujol | Tennyson 133, Polanco, Polanco IV Secc, 11550 Ciudad de México, CDMX, Mexico. When you say the word "enchiladas," chances are you're thinking about the saucy, cheesy affairs we've all come to know and love. From department stores to hotels, restaurants, nightclubs, and even makeshift churches, here’s a guide to the 20 most fascinating Broadway landmarks you can discover on foot. ALL RIGHTS RESERVED. This page was last edited on 9 October 2020, at 17:01. There are seemingly as many styles of tamales as there are regions in Mexico, each steaming heap of fresh masa flavored in myriad ways. The complete guide by MSN. Know what this is about? Rick and Edgar strategize over a meal of duck carnitas with mole negro at Sud 777, Edgar’s strikingly beautiful fine dining Mexico City restaurant. Those golden, crispy pieces of pork nestled in a warm corn tortilla — coupled with a bracing squeeze of lime and spoonful of creamy guacamole — are pure perfection. Today, his suckling pig carnitas have a massive following. COPYRIGHT © 2014 RICK BAYLESS. In Chicago, the traditional chilaquiles get an elegant touch with fried butternut strips and an earthy, complex pasilla chile sauce. We’ll see mole in its many mouthwatering forms, including the elegant mole madre at Enrique Olvera’s Pujol. Rick shows you this big bowl of comfort at the countertop of La Corte, a workingperson’s downtown diner, and at the historically luxe San Angel Inn. Bayless and the show have been nominated for several Daytime Emmy Awards over the years. Bayless and his staff also began the Frontera Farmer Foundation in 2003. Add Image. Classic Tortilla Soup
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