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Season 12 Episode
- Season 4 It's a Shore Thing
- Season 4 Fusion Revolution
- Season 4 Quest for Fire
- Season 4 The Capital of Hip
- Season 4 Welcome to Tequila
- Season 4 Mexico Unplugged
- Season 4 Super-Hero Sandwich
- Season 4 The Mothers of Invention
- Season 4 Go Global. Eat Local.
- Season 4 Archaeology for Breakfast
- Season 4 Muses for My Menu
- Season 4 Tips and Salsa
- Season 4 Mariachi Mania
Mexico: One Plate at a Time - Season 4 Episode 12 Tips and Salsa
0.00 25 minutes In Mexico, salsa is neither a dip nor an afterthought. It’s an integral part of eating. “The more you know about salsa,” Rick tells us, while snacking in a countryside restaurant near Guadalajara, “the better you’ll understand Mexican cooking.” And with that, he embarks on a journey into to the soul of salsa, packed with all kinds of helpful tips and techniques that prove a tasty point: salsas can really cook! He shows us how simple it is to make a classic raw-tomato Salsa Mexicana, and a roasted-tomato Molcajete Salsa, taking time out for a gardening lesson on “growing your own” salsa ingredients before turning the roasted salsa into an easy Mexican Red Rice. After a quick “Tomatillo 101” in a Mexican market stall he concocts a smoky Chipotle Tomatillo Salsa, which becomes the base for Shrimp Sautéed in Smoky Tomatillo Salsa. And finally, he shows us a versatile “avocado salsa,”—Guacamole Three Ways—that can go from simple to luxurious depending on the whim of the cook.
