Watch Mexico: One Plate at a Time - Season 1 Episode 18 : Mojo & Escabeche: The Light Fantastic Full Episode Online in HD Quality

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Mexico: One Plate at a Time - Season 1 Episode 18 Mojo & Escabeche: The Light Fantastic

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It’s one of Rick’s favorite themes: Authentic Mexican food is fresher, more complex, and especially lighter than most Americans realize. Case in point: two classic Mexican preparations, Mojo and Escabeche. Although it’s been a Mexican mainstay since the arrival of the Spanish, Fish in Escabeche is a perfect fit with the kind of light, fresh cooking that’s so popular today. Rick shows us how to make it by steeping crisp fish fillets in a tangy vinaigrette-like sauce made with olive oil, cider vinegar, diced vegetables and pickled jalapeños. In the kitchen of his restaurant, Topolobampo, he shows us a contemporary variation: Grilled Quail in Red Onion Escabeche. If garlic is as good as ten mothers, then Mojo de Ajo–a sauce made from minced garlic, slowly toasted in olive oil–is the mother of all garlic dishes. Rick uses it to make a simple Quick-Fried Shrimp with Sweet Toasty Garlic, and an elegant Roasted Lobster with Mojo Mayonnaise.

Year: 2019

Genre: Documentary

Country:

Studio: PBS

Director: Rick Bayless

Cast: Rick Bayless

Crew:

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

Language:

Keyword : mexico, food

Season Season 1 Season 2 Season 3 Season 4 Season 5 Season 6 Season 7 Season 8 Season 9 Season 10 Season 11 Season 12

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