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Season 12 Episode
- Season 3 Mexico’s Real Independence Day
- Season 3 Antojito Jones
- Season 3 Thrills and Chiles
- Season 3 Lend Me Your Ears
- Season 3 Tropical Cool
- Season 3 Hip ‘n’ Happenin’
- Season 3 Health in the Balance
- Season 3 A Sterling Birthday
- Season 3 Savoring Sundays
- Season 3 Acapulco—Jump Right In
- Season 3 Chorizo Hunter
- Season 3 Color on the Palate
- Season 3 The Mysteries of Chili
Mexico: One Plate at a Time - Season 3 Episode 11 Chorizo Hunter
0.00 25 minutes Chorizo, the fresh pork sausage, has been called "the bacon of Mexico." Rick’s quest to find the best chorizo takes him to the remote mountain town of Tenancingo, where he explores the market and investigates what it is about this place that makes its sausage products so tasty. He also uncovers another local tradition, the making of the intricately hand-woven shawls known as rebozos, Along the way, Rick shows us how to make Chorizo-Stuffed Ancho Chiles and we even get a lesson in making Chorizo at home from scratch.Chiles en Nogada, a chile stuffed with a sweet-savory pork and fruit picadillo filling, topped with a blanket of snow-white fresh walnut sauce and a scattering pomegranate seeds. Rick tracks down the seasonal ingredients for this stunning dish and recreates it at home for an independence day dinner, Chicago style.
