Mexico: One Plate At A Time Episodes

State-of-the-Carnitas Concept

At his fine-dining restaurant, Topolobambo, Rick shares his own state-of-the-carnitas concept: sous vide pork (cooked very slowly in a vacuum-sealed packet), shredded, formed into a loaf, chilled, sliced and pan-seared in a stunning modern presentation.

Mexican Carnitas Recipes

Other segments featured on this episode of Mexico: One Plate At A Time:

Making Carnitas at Home
Making Carnitas at Home
What if a carnitas craving strikes and you're not in Mexico on a weekend? No worries. Back in Chicago, Rick demonstrates his signature method for making fabulous carnitas right in a standard home oven.
Watch Segment
Duck Carnitas
Duck Carnitas
Rick shares a recipe for duck carnitas, a dish inspired by the classic French duck confit technique.
See Recipe
Cheese Chicharron
Cheese Chicharron
Try this recipe for ultra-easy crispy cheese chicharron, lacy cheese crisps toasted on the griddle.
See Recipe
Crunchy Tomatillo-Avocado Salsa
Crunchy Tomatillo-Avocado Salsa
This salsa pairs perfectly with duck carnitas.
See Recipe
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