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Season 12 Episode
- Season 1 The Whole Enchilada
- Season 1 Let\'s Talk Tacos
- Season 1 The Straight Cheese On Quesadillas
- Season 1 Sopes And Gorditas: Masa Appeal
- Season 1 Tacos From The Ground Up
- Season 1 Ceviche In The Limelight
- Season 1 Green Sauce And Tomatillos: Mexican Vine Dining
- Season 1 A La Mexicana: The Soul Of Mexican Cooking
- Season 1 Fruit, Aguas, Ices & Paletas: The Ripe Stuff
- Season 1 Rice to the Occasion
- Season 1 Caldo de Pollo & Tortilla Soup: The Super Bowl
- Season 1 Chiles Rellenos and Other Cool Stuff
- Season 1 Fish a la Veracruzana: How to Fish for Compliments
- Season 1 Carne Asada: The Great Steak Out
- Season 1 Adobo: Chiles Cut and Dried
- Season 1 Beans Inside and Out
- Season 1 Barbacoa and Cochinita Pibil: Down to Earth Cooking
- Season 1 Mojo & Escabeche: The Light Fantastic
- Season 1 Three Hot Tamales
- Season 1 Seafood Stew: The Perfect Warm-Up
- Season 1 Beyond Chips & Salsa
- Season 1 Holy Mole: Mexico City
- Season 1 Chocolate: The Magic Ingredient
- Season 1 Green Mole & Pipian: Lessons of the Mayoras
- Season 1 Cajeta & Flan: Plaza Sweets
- Season 1 Pozole: The Life of the Party
Mexico: One Plate at a Time - Season 1 Episode 21 Beyond Chips & Salsa
0.00 25 minutes There’s nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. But for those with “fear of frying,” Rick demonstrates his favorite way to make fresh tortilla chips in the oven. Fresh-made chips deserve fresh-made salsa, in this case, a Salsa Molcajete with the zingy flavors of chipotle chiles, roasted garlic and roasted tomatillos, hand-pounded in a traditional lava-rock mortar (molcajete) that Rick picks out in a Mexican market stall. Next it’s a quick way to turn leftover tortilla chips into a satisfying comfort-food dinner: Stovetop Chipotle Chilaquiles–chips simmered with Mexican greens in a tomato-chipotle sauce. Topped with a little shredded chicken, Mexican crema and onions, it ends up looking and tasting a lot like a rustic pasta dish. Using the same sauce as a base, Rick makes an easy casserole-style Baked Chilaquiles enriched with cream, melted cheese and diced ham, perfect for brunch or dinner.
