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