

Mexico: One Plate at a Time with Rick Bayless
Word lid van Prime
Voorwaarden zijn van toepassing
Afleveringen
S1 AFL. 1 - The Whole Enchilada
1 januari 200024min.The word "enchilada" means "in chile," and in Mexico, the most beloved version is a street snack: a corn tortilla dipped in chile sauce that are a far cry from the limp, stuffed tortillas swimming in red sauce and molten cheese in the U.S.Word lid van PrimeS1 AFL. 2 - Let's Talk Tacos
1 januari 200024min.Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing.Word lid van PrimeS1 AFL. 3 - The Straight Cheese on Quesadillas
1 januari 200024min.Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese.Word lid van PrimeS1 AFL. 4 - Sopes and Gorditas: Masa Appeal
1 januari 200024min.Every culture has its small bites-sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category: "antojitos," the foods you crave.Word lid van PrimeS1 AFL. 5 - Tacos from the Ground Up
1 januari 200024min.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.Word lid van PrimeS1 AFL. 6 - Ceviche in the Limelight
1 januari 200024min.Rick is out to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in lime and chiles: it's so ancient, so elemental and so easy, you don't even need a kitchen to make it.Word lid van PrimeS1 AFL. 7 - Green Sauce and Tomatillos: Mexican Vine Dining
1 januari 200024min.Rick takes us out to the garden to discover just what a tomatillo is and isn't (hint-it's not very closely related to a tomato), with tips on how to grow tomatillos, what to look for when buying them and how to judge their ripeness.Word lid van PrimeS1 AFL. 8 - A la Mexicana: The Soul of Mexican Dining
1 januari 200024min.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."Word lid van PrimeS1 AFL. 9 - Fruit, Aguas, Ices & Paletas: The Ripe Stuff
1 januari 200024min.Fruit is everywhere in Mexico-sweet, colorful and refreshing. And it's sold ripe, so the lush smell of tropical fruit is always in the air.Word lid van PrimeS1 AFL. 10 - Rice to the Occasion
1 januari 200024min.Rice is everywhere in Mexico: as the second course in traditional comida, as a beautiful accompaniment to seafood, and more. But it was not always this way. Join Rick as he traces the history of this relative newcomer to the Mexican diet.Word lid van PrimeS1 AFL. 11 - Caldo de Pollo and Tortilla Soup: The Super Bowl
1 januari 200024min.Every culture has its soothing, soulful soup, and in Mexico, it's Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and herbs.Word lid van PrimeS1 AFL. 12 - Chiles Rellenos and Other Cool Stuff
1 januari 200024min.What makes these stuffed chiles in a golden soufflé batter so special? Rick takes us into the Frontera kitchen to show us firsthand.Word lid van PrimeS1 AFL. 13 - Fish a la Veracruzana: How to Fish for Compliments
1 januari 200024min.Rick takes us to the port of Veracruz for a look at the city's most famous contribution to Mexican cooking, a fittingly Mediterranean fish preparation known simply as "a la Veracruzana" that features a whole fish baked in a tangy sauce.Word lid van PrimeS1 AFL. 14 - Carne Asada: Great Steak Out
11 april 200324min.How do you turn a backyard cookout into a party to remember? At Rick's place, you raise the stakes and get the guests involved in the cooking.Word lid van PrimeS1 AFL. 15 - Adobo: Chiles Cut and Dried
1 januari 200024min.Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Rick deftly debunks the most common myths about the role of chiles in Mexican cooking.Word lid van PrimeS1 AFL. 16 - Beans Inside and Out
1 januari 200024min.An exploration of the deceptively complex and varied world of beans, one of Mexico's most ubiquitous staple foods.Word lid van PrimeS1 AFL. 17 - Barbacoa and Cochinita Pibil: Down to Earth Cooking
1 januari 200024min.Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams.Word lid van PrimeS1 AFL. 18 - Mojo and Esacabeche: The Light Fantastic
1 januari 200024min.Authentic Mexican food is fresher, more complex, and especially lighter than most Americans realize. Case in point: two classic Mexican preparations, Mojo and Escabeche.Word lid van PrimeS1 AFL. 19 - Three Hot Tamales
1 januari 200024min.Tamales are sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten as a morning or evening snack, and universally loved. And when it comes to rolling your own, making tamales is easier than you think.Word lid van PrimeS1 AFL. 20 - Seafood Stew: The Perfect Warm-Up
1 januari 200024min.It's a total-immersion introduction to seafood stew, as Rick takes us from Chicago's Maxwell Street Mexican Market to the seafood stalls and restaurants of Veracruz where Rick shops for seafood, giving all kinds of helpful tips along the way.Word lid van PrimeS1 AFL. 21 - Beyond Chips & Salsa
1 januari 200024min.There's nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. And fresh-made chips deserve fresh-made salsa.Word lid van PrimeS1 AFL. 22 - Holy Mole: Mexico City
1 januari 200024min.Richly complex, shrouded in mystery and misconceptions, mole is widely regarded as the crowning achievement of Mexican cooking. Its origins are the stuff of myth and magic and the flavors and techniques come together with remarkable depth.Word lid van PrimeS1 AFL. 23 - Chocolate: The Magic Ingredient
1 januari 200024min.Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods.Word lid van PrimeS1 AFL. 24 - Green Mole & Pipian: Lessons of the Mayoras
1 januari 200024min.A tangy, tomatillo-based sauce thickened with toasted pumpkin seeds, pipian verde is served with everything from chicken to fish and seafood in the most sophisticated restaurants and the most humble market fondas.Word lid van PrimeS1 AFL. 25 - Cajeta & Flan: Plaza Sweets
1 januari 200024min.Join Rick as he makes goat's milk cajeta, classican Mexican vanilla flan, and more in this master lesson in confection-making.Word lid van Prime