Mexico: One Plate at a Time - Season 1 Episode 15 Adobo: Chiles Cut and Dried
Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Starting with a trip to a chile stall in Mexico City’s Merced Market, Rick deftly debunks the most common myths about the role of chiles in Mexican cooking. We learn that like grapes and raisins, chiles all get completely new names when they go from fresh to dried. They are, Rick tells us, a vegetable, a spice and most importantly, a flavor ingredient. And nowhere is the flavor of the dried chile celebrated more deliciously than in the famous preparation, Adobo. Rick makes a juicy Chicken in Adobo, roasted in a purée of ancho chiles, garlic and oregano. On a visit to the beautiful San Angel restaurant, a former hacienda in the Mexican countryside, he checks out the pork in adobo and another surprising Mexican invention, Caesar salad.
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: 7.838
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Episode
The Whole Enchilada
Let\'s Talk Tacos
The Straight Cheese On Quesadillas
Sopes And Gorditas: Masa Appeal
Tacos From The Ground Up
Ceviche In The Limelight
Green Sauce And Tomatillos: Mexican Vine Dining
A La Mexicana: The Soul Of Mexican Cooking
Fruit, Aguas, Ices & Paletas: The Ripe Stuff
Rice to the Occasion
Caldo de Pollo & Tortilla Soup: The Super Bowl
Chiles Rellenos and Other Cool Stuff
Fish a la Veracruzana: How to Fish for Compliments
Carne Asada: The Great Steak Out
Adobo: Chiles Cut and Dried
Beans Inside and Out
Barbacoa and Cochinita Pibil: Down to Earth Cooking
Mojo & Escabeche: The Light Fantastic
Three Hot Tamales
Seafood Stew: The Perfect Warm-Up
Beyond Chips & Salsa
Holy Mole: Mexico City
Chocolate: The Magic Ingredient
Green Mole & Pipian: Lessons of the Mayoras
Cajeta & Flan: Plaza Sweets
Pozole: The Life of the Party