Mexico: One Plate At A Time Episodes

Chorizo Made Easy

Chorizo, the succulent pork sausage seasoned with chiles, spices and a touch of vinegar, is the "bacon of Mexico" -- the perfect accompaniment for eggs and, like bacon, a versatile ingredient for cooking that can give any dish a serious head start on flavor.
At his neighborhood Mexican grocery in Chicago, Rick shows us fresh-made chorizo sold at the butcher counter and talks about how it is made. Buying a batch of the sausage to take home, he quickly turns it into a Caramelized Onion and Chorizo to use for a taco filling.

Then he transforms that full-flavored mixture into a dressing for a Chorizo Spinach Salad with jicama, a Mexican-style take on the classic wilted spinach salad with warm bacon dressing.

At the Medellin Market in Mexico City, he introduces us to green chorizo, a popular 20th-century innovation from the town of Toluca, made with fresh herbs and cilantro, now enjoyed all over Mexico. In the U.S., it's not easy to find. So, in his home kitchen, Rick shows how to make it from scratch, and then puts it to use in a classic way: Green Queso Fundido, a warm fondue-like melted cheese dip.

Then it's back to Mexico City and the high-style Paxia restaurant where we get a look at the chef's whimsical, thoroughly modern reinterpretation of chorizo and eggs: tiny quail eggs served on dollops of light, frothy chorizo mousse.

That prompts Rick to share with us his own "chorizo revisited" signature at his fine-dining restaurant, Topolobampo -- Seafood Chorizo, a delicate poached seafood sausage, seared and served over a tangle of salad greens.

Segment 1
Warm Chorizo Spinach Salad
Warm Chorizo Spinach Salad
Try this chorizo spinach salad with jicama, a Mexican-style take on the classic wilted spinach salad with warm bacon dressing.
See Recipe
Segment 2
Green Chile Chorizo
Green Chile Chorizo
It is very hard to find green chorizo in the U.S. but it is easy to make it at home.
See Recipe
Segment 3
Green Queso Fundido
Green Queso Fundido
Green queso fundido is a warm fondue-like melted cheese dip.
See Recipe
Segment 4
Seafood Chorizo
Seafood Chorizo
Rick to share with us his own "chorizo revisited" signature at his fine-dining restaurant, Topolobampo  Seafood Chorizo, a delicate poached seafood sausage, seared and served over a tangle of salad greens.
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