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Mexico: One Plate At A Time Episodes
Go Global. Eat Local.
Chilling out in Puerto Vallarta, the jewel of the Mexican Riviera, Rick gets thinking, not surprisingly, about food. Can he find the kind of authentic, mind-blowing, soulful Mexican food he loves even in a tourist Mecca like this?
Rising to the challenge, he embarks on an all-day eating fest that turns into an invaluable insider's guide to 'eating local,' with tips on how to find the real thing amid the glitzy pretenders.
The quest takes him from market fondas to a tiny tamaleria tucked away on a side street, inspiring him, along the way make two Mexican comfort-food classics, Guajillo Chilaquiles and Bistec a la Mexicana.
Then he's off to the sleepy, working-class suburb of Pitillal for a locals-only treat: succulent shrimp burgers.
And, of course, there has to be a 'nightcap' -- an after-hours stop at Taqueria El Carboncito, where the 'PV' locals head for succulent pork tacos al pastor.
It all adds up to a fast-paced slow-food banquet that's right there for the feasting -- if you know where to look.
For more on the recipes and information provided on this episode visit www.fronterakitchens.com.
- Segment 1
- Guajillo Chilaquiles
- Chilling out in Puerto Vallarta, Rick is inspired to make the Mexican comfort-food classics, Guajillo Chilaquiles.
- See Recipe
- Segment 2
- Bistec a la Mexicana
- Rick gets inspired to make Bistec a la Mexicana.
- Watch Segment
- Segment 3
- Seared Beef a la Mexicana
- Rick whips up Seared Beef a la Mexicana, and visits a tiny tamaleria.
- Watch Segment
- Segment 4
- Taqueria El Carboncito
- Rick heads to an after-hours spot where the Puerto Vallarta locals chow down.
- Watch Segment
