Season
Season 12 Episode
- Season 9 Oaxaca’s Most Magical Holiday
- Season 9 Oaxaca’s Live-Fire Cooking
- Season 9 Off the Beaten Path in Huatulco
- Season 9 Artisan Mescal
- Season 9 Oaxaca, The Land of Seven Moles
- Season 9 Delicious Eco-Tourism
- Season 9 The Kernel of Deliciousness
- Season 9 Mercado Madness
- Season 9 Oaxacan Cheese Primer
- Season 9 Puerto Escondido: Living the Dream
- Season 9 Chocolate & Coffee From Bean to Cup
- Season 9 Bringing Oaxaca Home
- Season 9 Oaxaca’s Top Chefs
Mexico: One Plate at a Time - Season 9 Episode 13 Oaxaca’s Top Chefs
0.00 25 minutes Oaxaca has long been known for its seven moles, unparalleled home-cooking and remarkable market fare. Lately, its restaurant reputation has skyrocketed, too. Deservedly so. Rick visits four of the top chef contenders in Oaxaca City, tours their restaurants, cooks in their kitchens and discusses the lively burgeoning scene. For starters, Chef Miguel Jimenez cooks up a batch of red chile beef and fruit stew from the Isthmus to serve inside his crispy plantain mogo mogos. Next, Chef Jose Manuel Banos creates a taco from jelled carrot filled with a chintestle and shrimp ceviche. Chef Alejandro Ruiz and his brother Jesus show Rick their dream come true: An organic farm supplying their restaurants and their employees. Their beautiful produce inspires many of their house specialties. Rick and Alejandro make a fresh salsa with the garden cilantro to go with a red chile-burnished octopus barbacoa.
