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 4 Salsas That Cook
0.00 25 minutes In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season’s tomatoes to make a big batch of Salsa Mexicana, the fresh tomato salsa sometimes known as Pico de Gallo. And that’s the starting point for a fast-paced salsa dance that goes way beyond tomatoes. In Mexico, salsas can be bright and fresh, dark and earthy, red or green, raw or roasted – and they’re more of a condiment for food than a dip for chips. At Los Parados, a favorite Mexico City taquería, Rick and Lanie show us the three pillars of Mexican salsa: that familiar fresh-tomato salsa Mexicana, salsa de molcajete made from roasted tomato, chile and garlic pounded in a lava-stone mortar, and red chile salsa, made by toasting, soaking and grinding dried chile de árbol. But that’s just the beginning. At Manolo, another popular taquería, they discover a rich, spicy, peanut salsa and a classic, creamy avocado-tomatillo salsa.
