Mexico: One Plate at a Time - Season 1 Episode 17 Barbacoa and Cochinita Pibil: Down to Earth Cooking
Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams. Rick takes us for a “pit stop” at Arroyo, the sprawling three thousand-seat outdoor restaurant in the heart of Mexico City, where we see the dramatic all-day pit-cooking process that transforms hundreds of pounds of lamb into succulent “Barbacoa.” At La Capilla, another outdoor family restaurant in Oaxaca, Rick reveals the mysteries of Oaxacan Barbacoa made with chile-marinated lamb buried in a pit. Back in Chicago, he shows us his favorite way to do pit-cooking at home–without lifting a shovel. It’s all done on the grill using indirect heat and Rick’s foolproof leaf-wrapping technique. He prepares fork tender Cochinita Pibil–Yucatecan-style Achiote-Rubbed Pork Cooked in Banana Leaves, served with a fiery Habanero Salsa.
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: 6.131
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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
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