Mexico: One Plate at a Time Mexico one plate at a time season 1 Adobo: Chiles Cut and Dried 2003
Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Starting with a trip to a chile stall in Mexico City’s Merced Market, Rick deftly debunks the most common myths about the role of chiles in Mexican cooking. We learn that like grapes and raisins, chiles all get completely new names when they go from fresh to dried. They are, Rick tells us, a vegetable, a spice and most importantly, a flavor ingredient. And nowhere is the flavor of the dried chile celebrated more deliciously than in the famous preparation, Adobo. Rick makes a juicy Chicken in Adobo, roasted in a purée of ancho chiles, garlic and oregano. On a visit to the beautiful San Angel restaurant, a former hacienda in the Mexican countryside, he checks out the pork in adobo and another surprising Mexican invention, Caesar salad.
- Released: 2003-04-18
- Runtime: 25 minutes
- Genre: Documentary
- Stars: Rick Bayless
- Director:
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1. The Whole Enchilada 2003-01-10
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2. Let\'s Talk Tacos 2003-01-17
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3. The Straight Cheese On Quesadillas 2003-01-24
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4. Sopes And Gorditas: Masa Appeal 2003-01-31
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5. Tacos From The Ground Up 2003-02-07
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6. Ceviche In The Limelight 2003-02-14
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10. Rice to the Occasion 2003-03-14
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12. Chiles Rellenos and Other Cool Stuff 2003-03-28
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14. Carne Asada: The Great Steak Out 2003-04-11
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15. Adobo: Chiles Cut and Dried 2003-04-18
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16. Beans Inside and Out 2003-04-25
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18. Mojo & Escabeche: The Light Fantastic 2003-05-09
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19. Three Hot Tamales 2003-05-16
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20. Seafood Stew: The Perfect Warm-Up 2003-05-23
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21. Beyond Chips & Salsa 2003-05-30
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22. Holy Mole: Mexico City 2003-06-06
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23. Chocolate: The Magic Ingredient 2003-06-13
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25. Cajeta & Flan: Plaza Sweets 2003-06-27
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26. Pozole: The Life of the Party 2003-07-04
