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
blog comments powered by Disqus
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Steven and Chris
Sell This House
Fix This Yard
Hiring America
Children's Programming