Season
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 13 The Mysteries of Chili
0.00 25 minutes By a campfire in the Mexican high-plains dessert, Rick invites us to join him as he searches for the origins of chili con carne. Is it Mexican or Southwestern? The stuff of cowboys or grandmothers? Chili begins with chiles, so Rick takes us from a chile field to a chile stall to his own garden to see how chiles are grown and dried. After a quick detour to examine a collection of fiery folk-art devils, we check out tamales—their filling is, essentially a kind of chili—at a Mexico city tamleria and meet a Mexican grandmother for a lesson in making a slow-cooked stew that ends up looking quite familiar. Following that lead, Rick prepares two sensational chilis—one made with pork, the other with lamb and pasillas—in his home kitchen for a cozy chili party with friends and family around the fireplace.
