Watch Mexico: One Plate at a Time - Season 1 Episode 25 : Cajeta & Flan: Plaza Sweets Full Episode Online in HD Quality

Sources Server 1 Server 2 Server 3

Mexico: One Plate at a Time - Season 1 Episode 25 Cajeta & Flan: Plaza Sweets

Trailer

When the Spanish conquered Mexico in the 16th Century, they brought with them all kinds of foods that the pre-Columbian world had never seen. Among those foods was sugar–and actually, the whole idea of sweets. Standing in the kitchen of the Convent of Santa Rosa in Puebla, Rick tells us that it was the Spanish nuns, in convent kitchens just like this one, who introduced Mexico to confection-making as a way to preserve dairy products. They turned out all kinds of sweets based on eggs, milk and sugar, and among their greatest hits was a rich amber goat’s milk caramel called cajeta. Next stop: the Dulceria de Celaya in Mexico city–a century-old sweet shop where traditional, homemade cajeta lives on. Back home in Chicago, Rick walks us through the process of making Cajeta, then takes us back to Mexico for a brief seminar on cinnamon. His rustic Cajeta Apple Tarts with Fruit Salsa are easy to make and a great way to showcase homemade cajeta.

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