Mexico: One Plate At A Time Episodes

Chiles Rellenos: The Stuff of Passion

At the romantic San Angel Inn, a lush hacienda-turned-restaurant in Mexico City's Coyoacán District, Rick enjoys what might just be the most passion-infused food in the Mexican canon: a quintessential plate of perfect chiles rellenos.
From there, we visit La Merced -- the sprawling, spectacular central market that's the culinary soul of a city with 20 million mouths to feed -- where chiles are bought and sold by the thousands. Americans are passionate about chiles rellenos, too. Just ask Rick's customers at Frontera Grill, where only a lucky few who line up on the street get to enjoy them each night before the supply runs out. In the Frontera kitchen, Rick offers a detailed lesson on how they're made -- a labor of love that involves many carefully choreographed steps of roasting, filling and sauce prep, stuffing, battering and frying. Then it's time for a crash course in chiles at the National University of Mexico in a visit with Ricardo Muñoz-Zurita, a renowned chef and food anthropologist who literally wrote the book on chiles relleno -- a popular cookbook devoted to the subject -- and runs a cutting-edge restaurant right on campus. The two friends share Ricardo's latest twist on chiles rellenos: an ancho stuffed with plantains. Back at home, Rick explains that chiles rellenos don't have to mean hours of prep time. And to prove it, he shares his recipe for Shrimp Chile Rellenos Grilled in Corn Husks. Next, we're off to 're passionate about chiles rellenos, this relleno roller coaster ride will leave you feeling thrilled, surprised -- and stuffed.
Segment 1
Fresh Market
Fresh Market
Rick visits La Merced -- the sprawling, spectacular central market that's the culinary soul of a city with 20 million mouths to feed -- where chiles are bought and sold by the thousands.
Watch Segment
Segment 2
Lesson in in Chiles
Lesson in in Chiles
Rick gets a crash course in chiles at the National University of Mexico in a visit with Ricardo Muñoz-Zurita, a renowned chef and food anthropologist who literally wrote the book on chiles relleno -- a popular cookbook devoted to the subject -- and runs a cutting-edge restaurant right on campus.
Watch Segment
Segment 3
Shrimp Chiles Rellenos
Shrimp Chiles Rellenos
Rick Bayless says that chiles rellenos don't have to mean hours of prep time.
See Recipe
Segment 4
Time to Enjoy
Time to Enjoy
Rick enjoys his chiles rellenos at a restaurant in Mexico.
Watch Segment

Stay Informed

Find the Live Well Network in your city and see the full program schedule

Contact Mexico: One Plate at a Time

Send your show thoughts, comments or questions about Mexico: One Plate at a Time using the form provided below.

Enter name:
Email address:
City, State Zip:
Daytime phone:
Evening phone:
Comments:
 
Please select files to upload:
 
The Live Well Network
Knock It Off!
Mirror/Mirror
Live Big with Ali Vincent
Motion
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Deals
Mexico: One Plate at a Time
Home with Lisa Quinn
Steven and Chris
Good Cookin' with Bruce Aidells
Children's Programming