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Season 12 Episode
- Season 12 A Tour of Tacos al Pastor
- Season 12 Chilaquiles, Comforting and Classic
- Season 12 Chocolate and Churros, Breakfast of Champions
- Season 12 Teaching Tortilla Soup
- Season 12 Picture-Perfect Pozole Party
- Season 12 Beautifully Balanced Ceviche
- Season 12 Tried and True Tamales
- Season 12 Choosing Chile Rellenos
- Season 12 You Don't Know the Whole Enchilada
- Season 12 Crispy Carnitas
- Season 12 Always Time for Tacos
- Season 12 All in for Albodingas
- Season 12 Mole is Mexico's Mother Sauce
Mexico: One Plate at a Time - Season 12 Episode 8 Choosing Chile Rellenos
0.00 25 minutes At the serene kitchen at Roldán 37, Chef Romulo Mendoza prepares a perfect chile relleno, the classic battered and fried poblano chile stuffed with pork picadillo. Then it’s off to Pasilla de Humo for Oaxacan-style dried, stuffed pasilla chiles and El Pescadito, a taqueria famous for its deep fried stuffed jalapeño tacos. To ensure at-home success, Rick goes step-by-step through the tricky business of battering and frying chiles for classic chiles rellenos, then takes it to the grill for a lighter, vegetable-filled version in his Chicago backyard.
