Mexico: One Plate at a Time - Season 1 - Eps 18: Mojo & Escabeche: The Light Fantastic
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.
About Mexico: One Plate at a Time
Title: Mexico: One Plate at a Time
First Air Date: 2003-01-10
Last Air Date: 2019-06-24
Status: Returning Series
Rating: 0/10 (from 0 votes)
Language: EN
Seasons: 12
Total Episodes: 168
Network: PBS
Genres: Documentary
Production Companies: Unknown
Synopsis
Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25.
Cast
Rick Bayless
Host
