Watch Mexico: One Plate at a Time - Season 1 Episode 7 : Green Sauce And Tomatillos: Mexican Vine Dining Full Episode Online in HD Quality

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Mexico: One Plate at a Time - Season 1 Episode 7 Green Sauce And Tomatillos: Mexican Vine Dining

Trailer

The tomatillo. It’s the source of much of the distinctive flavor of Mexican cooking. And also the source of much confusion. Rick takes us out to the garden to discover just what a tomatillo is and isn’t (hint–it’s not very closely related to a tomato), with tips on how to grow tomatillos, what to look for when buying them and how to judge their ripeness. He then makes a tangy Tomatillo Salsa Verde with onions, roasted garlic and serrano chiles that’s great with tortilla chips. In the free-associative spirit of the series, those corn chips inspire a delightful side trip to Mexico for a look at the role of corn in the culture and the garden. Back in Chicago, Rick turns roasted tomatillos into a sauce for a juicy Tomatillo-Braised Pork Loin and combines the elemental flavors of corn and tomatillos in a whimsical invention of his own, called Pescado Encornflecado–fried fish filets in a corn flake crust, served in a lively tomatillo sauce with sautéed fresh corn Esquites.

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