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Mexico: One Plate At A Time Episodes
Fresh Chiles -- Hot and Cool
There are days when you want to take it easy and enjoy your favorite comfort food. Others, you just have to turn up the volume. For Rick, that means breaking out the chiles -- everything from the Yucatan's beloved habanero with its one-two punch of flavor and heat, to the tamer hot yellow xcatic chiles.
Rick turns a bumper crop of habaneros into Vinegary Hot Sauce, Tomato Frito and Xnipec Salsa and then shows how they all pair well with grilled fish! We visit the Merida market for a fresh chile lesson, explore the limestone fields where the habaneros thrive and then hold our breath for a spicy tour of a habanero hot sauce factory.
At the Bayless home, chiles are just as likely to show up on scrambled eggs as they are in pot roast. Rick makes a mouthwatering version of Pot-Roasted Pork with yellow chiles, plantains and a hint of brown sugar. Good morning, Yucatan!
For more on the recipes and information provided on this episode visit www.fronterakitchens.com.
- Segment 1
- Habanero Hot Sauce
- Rick turns up the heat with a sauce made from the Yucatan's beloved habanero. Hot stuff!
- See Recipe
- Segment 2
- Tomato-Habanero Sauce
- How the mettle of roasted tomatoes changes when simmered with habanero! Sure, the hot chile gives them some piquancy, but they also take on that flavor so many of us have grown to love--fruity, herby, complex.
- See Recipe
- Segment 3
- Pot Roasted Pork with Yellow Chiles, Plantains and Piloncillo
- A pot roast a little more lively, jazzier than your average meat and potatoes fare.
- See Recipe
- Segment 4
- Yucatan's Habaneros
- Enjoy Yucatan's habaneros, always hot, but very cool!
- Watch Segment
