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 8 The Case for Quesadillas
0.00 25 minutes What could be better than a freshly made, gooey, warm quesadilla? Rick answers the question by showing us how to make the flour tortillas from scratch. What could be better than that?Well, actually, in Mexico, Rick explains, quesadillas and flour tortillas have nothing to do with each other. He takes us to the Bazar Sabado, a charming colonial-style labyrinth of handicrafts shops in the heart of Mexico City’s bohemian Coyoacán district, to experience the true art of the quesadilla. In the Bazar’s shady courtyard, the delicate treats are made the traditional way from freshly ground corn masa, patted onto a massive cast-iron griddle, topped with cheese and fillings and baked to a golden finish. For a more rough-and-tumble look at the same idea, we visit Lagunilla, the city’s fantastical flea-market, where vendors turn out all kinds of mouthwatering quesadillas and other toasted-masa snacks on a griddle over a charcoal fire.
