Season
Season 12 Episode
- Season 7 Tacos on Fire!
- Season 7 Chiles Rellenos: The Stuff of Passion
- Season 7 Guac on the Wild Side
- Season 7 Salsas That Cook
- Season 7 Triple Torta-Thon
- Season 7 A Ceviche State of Mind
- Season 7 The Soul of Mole
- Season 7 The Case for Quesadillas
- Season 7 Confessions of a Carnita-vore
- Season 7 Tacos Hola!
- Season 7 A Whole New Enchilada
- Season 7 Chorizo Made Easy
- Season 7 Liquid Gold
Mexico: One Plate at a Time - Season 7 Episode 13 Liquid Gold
0.00 25 minutes Rick and his daughter, Lanie, check out a fabulous fish fillet at a neighborhood restaurant in Mexico City, and then, at a seafood street stall, they get rapturous over a plate of succulent garlicky prawns that rivals the best scampi in the world. The common denominator of these two dishes? It’s one of the cornerstones of Mexican cooking, Mojo de Ajo (literally, “bath of garlic”) – a sauce made by slowly simmering garlic in olive oil and seasoning it with lime and chiles. Back home in Chicago, Rick shows us how he plants, grows and cures this flavorful garlic variety, then uses some to make a big batch of Mojo de Ajo – a jar of “liquid gold” to keep on hand for enhancing just about anything. First, he uses some of it to make Mixiotes of Woodland Mushrooms with Slow-Cook Garlic and Mexican Herbs, bathed in mojo and baked in parchment.
