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Mexico: One Plate at a Time with Rick Bayless
Tried and True Tamales
Season 12
Episode 7
There are seemingly as many styles of tamales as there are regions in Mexico, each steaming heap of fresh masa flavored in myriad ways. We'll see the iconic corn-husked versions at the casual Tamales Teresita, as well as the denser, banana-leaf-wrapped Chiapanecos style, sold by a family outside the historic San Juan Bautisa church.
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25:25
Rick leads a lesson in red mole making and prepares a herbacious mole verde with fish.
25:25
Meatball torta and traditional versions of albondigas in the old-school Bar Mancera.
25:25
Steak tacos al carbon, bistec tacos a la plancha and stewed tacos de guisado are prepared.
25:25
Los Panchos, a Mexico City institution famous for carnitas, is visited for duck carnitas.
25:25
Rick makes classic green chile enchiladas and red chile shrimp enchiladas.
25:25
Rick demonstrates the tricky business of battering and frying chiles for chiles rellenos.
25:25
Rick makes classic ceviche and dials it up with coconut and a little booze.
25:24
Rick explores pozole in Mexico and creates seafood pozole verde.
25:24
Rick prepares a tried-and-true sopa de tortilla and a meal-in-a-bowl lamb-pasilla caldo.
25:24
Mexican hot chocolate features churro nibbles showered atop ice cream.
25:55
Traditional chilaquiles get an elegant touch with fried butternut strips.
25:24
Mexico city taco culture is explored. Features: Tacos al pastor and black cod al pastor.