Chilaquiles are not just for hangovers, you know. There are seemingly as many styles of tamales as there are regions in Mexico, each steaming heap of fresh masa flavored in myriad ways. Season 9 Info & Recipes; Episodes and More Info. "City Rising" illuminates the journey of California's neighborhoods advocating for responsible development. Rick makes a version on his grill that will please al pastor purists, then it’s back to Chicago for grill-roasted black cod al pastor. You simply start with the freshest fish possible. Those golden, crispy pieces of pork nestled in a warm corn tortilla — coupled with a bracing squeeze of lime and spoonful of creamy guacamole — are pure perfection. But in Mexico City, you’ll find a vast variety of enchiladas, both in the simplest of markets and nicest of restaurants. In Mexico City, you’ll find a vast variety of enchiladas, both in the simplest of markets and nicest of restaurants. As the possibility of a vaccine for COVID-19 takes shape, the Los Angeles County Board of Supervisors voted Tuesday to look at using schools as a key resource in rolling out vaccinations. Through their lens, this pivotal time in the state. San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty much the perfect tour guide to show us around. Back in Chicago, Rick’s recipe begins with classic Mexican hot chocolate and ends with churro nibbles showered atop Mexican hot chocolate ice cream. Back in Chicago, Rick's recipe begins with classic Mexican hot chocolate and ends with churro nibbles showered atop Mexican hot chocolate ice cream. In this episode, Rick visits El Moro, a Mexico City institution, and then orders fistful of churros rellenos - that's right, stuffed churros — in picturesque Coyocan. Served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus. Watch Now Tacos al Pastor are Mexico City’s most iconic taco, all red chile-marinated pork roasting slowly on a vertical spit and sliced with glistening pineapple into a warm corn tortilla. Episode 6: “Beautifully Balanced Ceviche” airs Saturday, Aug. 3 at 3 p.m. - How do you improve on ceviche? 1202: Chilaquiles, Comforting & Classic from RickBayless.com on Vimeo. In his Mexico City kitchen, Rick makes the case for unfussy classic ceviche. Episode 1207: Tried and True Tamales from RickBayless.com on Vimeo. In Chicago, the traditional chilaquiles get an elegant touch with fried butternut strips and an earthy, complex pasilla chile sauce. Along the way, we discover the history of this uniquely Mexican blend of acrobatics, myth and morality play. In his Mexico City kitchen, Rick leads a lesson in red mole making. Huell travels to the Yosemite Valley to meet up with the son of famous photographer Ansel Adams. Keep up with all the latest news, arts and culture, and TV highlights from KPBS. We’ll see mole in its many mouthwatering forms, including the elegant mole madre at Enrique Olvera’s Pujol. While Hugh recuperates from surgery, Penny laments his reunion with Harriet. Episode 1: “A Tour of Tacos Al Pastor” airs Saturday, June 22 at 3 p.m. - Tacos al Pastor are Mexico City's most iconic taco, all red chile-marinated pork roasting slowly on a vertical spit and sliced with glistening pineapple into a warm corn tortilla. Rick’s version, redolent with tangy tomatillo sauce, will be your next favorite “anytime” recipe. Don't miss out on KCET.org's events, stories, breaking news, shows, and new recipes. Show Me the Honey Yucatecan honey is renowned for its glorious color and rich flavor. "Democracy Now!" An eclectic series of screenings, discussions, and Q&As with actors, directors, and producers, presented by KCET. Public Media Group of Southern California is a 501(c)(3) nonprofit organization.Tax ID: 95-2211661, FCC Public Inspection File | Privacy Policy | Terms of Use, © 2020 - Public Media Group of Southern California, Making Organic Chemistry and Scientific Literacy Approachable with UCLA Professor Neil Garg, 'The Last Vermeer' is a Thrilling True Story of Stolen Art During WWII at the Virtual KCET Cinema Series on November 18th, Huell Explores Beauty Ranch, Home of Iconic Author Jack London, Huell Finds Walt Disney's Railroad Barn in Griffith Park, The New West and the Politics of the Environment, Opinion: Vote as if the Climate and the Future of Humanity Depend on It — Because They Do, Moapa Solar Plant Addressed Injustice, Economy and Energy, Black Rock-High Rock: The Negotiation Behind Conservation, 13 SoCal Open-Air Adventures That Are Off the Beaten Path, Where to Find Frightful Family Fun in L.A. and O.C. Rick shows you this big bowl of comfort at the countertop of La Corte, a workingperson's downtown diner, and at the historically luxe San Angel Inn. Raphe Sonenshein explains California's political trajectories, its political parties and communities. San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty much the perfect tour guide to show us around. At the stately Mexico City restaurants El Cardenal and Roldan 37, Rick explores an interesting array of flavors, then makes show-stopping dishes of classic green chile enchiladas and red chile shrimp enchiladas. In this episode, Rick visits El Moro, a Mexico City institution, and then orders fistful of churros rellenos – that’s right, stuffed churros — in picturesque Coyoacán. Copyright © 1995 - 2020 Public Broadcasting Service (PBS). Inspired by Oaxacan traditions, Dia de Los Muertos was brought to L.A. in the '70s as a way to enrich and reclaim Chicano identity. Proposition 187 and its aftermath was a dizzying series of events that involved people from all sectors of society. Rick takes you inside two - Casa Churra in the bustling downtown and El Pozole de Moctezuma, famous for its Guerrero-style pozole and off-the-beaten-path location - before making a traditional pozole in his own kitchen. Episode 12: “All in for Albondingas” airs Saturday, Oct. 5 at 3 p.m. - Did you know the humble little meatball has a starring role in the Mexican kitchen? Acrobat Reader. Mexico -- One Plate at a Time with Rick Bayless Mexico -- One Plate at a Time with Rick Bayless Mole Is Mexico's Mother Sauce. Distributed by American Public Television. In this episode, Rick sees traditional versions of albóndingas in the old-school Bar Mancera and modern versions in hipster haven Cicatriz. Prop 20 rolls back 2011-16 sentencing reforms that reduced overcrowding in state prisons. All rights reserved. New episodes are ready weekday mornings so you can listen on your morning commute. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. In this episode, Rick visits El Moro, a Mexico City institution, and then orders fistful of churros rellenos - that's right, stuffed churros - in picturesque Coyocan. Episode 1210: Crispy Carnitas from RickBayless.com on Vimeo. 1208: Choosing Chiles Rellenos from RickBayless.com on Vimeo. To ensure at-home success, Rick goes step-by-step through the tricky business of battering and frying chiles for classic chiles rellenos, then takes it to the grill for a lighter, vegetable-filled version in his Chicago backyard. At his Chicago home kitchen, Rick uses his kitchen’s pressure cooker to make two nurturing soups, a tried-and-true sopa de tortilla and a meal-in-a-bowl lamb-pasilla caldo. Whether it’s established attractions or inaugural events that might become future Halloween standbys, here are five great ways to scare up some extra spooks this October. On this episode: ballot processing, a homeless encampment ban and Halloween in 2020. Those golden, crispy pieces of pork nestled in a warm corn tortilla — coupled with a bracing squeeze of lime and spoonful of creamy guacamole — are pure perfection. In his Mexico City kitchen, Rick leads a lesson in red mole making. San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty much the perfect tour guide to show us around. Mexico: One Plate at a Time brings to life the foods, flavors, stories, diversity, depth and fun of Mexico. There’s even a meatball torta thrown in for good measure. In the Golden State, the youth have a long history of storytelling that uncovers little-heard narratives. At his Chicago home kitchen, Rick uses his kitchen’s pressure cooker to make two nurturing soups, a tried-and-true sopa de tortilla and a meal-in-a-bowl versio with hearty short rib and earthy pasilla chile. Presented by WTTW. 1 p.m. Rick takes us to Los Panchos, a Mexico City institution famous for carnitas, and to the vibrant Medellin Market to watch a popular carnitas vendor in action. But pozole can be found in the abundant pozolerias around Mexico. Rick shows you this big bowl of comfort at the countertop of La Corte, a workingperson’s downtown diner, and at the historically luxe San Angel Inn. 1204: Teaching Tortilla Soup from RickBayless.com on Vimeo. Served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus. A Q&A will immediately follow the screening with actors Claes Bang, Vicky Krieps, and director Dan Friedkin. pozole can be found in the abundant pozolerias around Mexico. Can learning organic chemistry and promoting scientific literacy be all fun and games? At the stately Mexico City restaurants El Cardenal and Roldán 37, Rick explores an interesting array of flavors, then makes show-stopping dishes of classic green chile enchiladas and red chile shrimp enchiladas. Then he dials it up a notch with recipes for ceviches with coconut and a little booze. Wherever you are in the world, a bowl of chicken soup is the cure for what ails you. Looking for outdoor options beyond your local park or playground? NO BROADCAST SATURDAYS, AUGUST 17, 24, 31. Episode 4: “Teaching Tortilla Soup” Saturday, July 13 at 3 p.m. - Wherever you are in the world, a bowl of chicken soup is the cure for what ails you. Here’s a guide to going off the beaten path with some of the best open-air attractions SoCal has to offer. Filming for season twelve completed in September of 2018 In Mexico, golden crispy churros are served with a cup of nourishing, frothy hot chocolate, and there's perhaps no better snack in the whole republic. In Mexico, that means a brothy bowl of shredded chicken with fried tortillas, earthy red chile, luscious cream, and fresh cheese. Rick shows you this big bowl of comfort at the countertop of La Corte, a workingperson’s downtown diner, and at the historically luxe San Angel Inn. But pozole can be found in the abundant pozolerias around Mexico. Did you know the humble little meatball has a starring role in the Mexican kitchen? A small section of Vermont Street in the Potrero Hill section of San Francisco is just miles away from the more famous Lombard Street. Information, download At the serene kitchen at Roldán 37, Chef Romulo Mendoza prepares a perfect chile relleno, the classic battered and fried poblano chile stuffed with pork picadillo. + Subscribe to our podcasts. Huell tours the barn and hears stories of Disney's passion for trains which many people say fueled his vision for his theme parks. Rick takes you inside two - Casa Churra in the bustling downtown and El Pozole de Moctezuma, famous for its Guerrero-style pozole and off-the-beaten-path location - before making a traditional pozole in his own kitchen. Then it's off to Pasilla de Humo for Oaxacan-style dried, stuffed pasilla chiles and El Pescadito, a taqueria famous for its deep fried stuffed jalapeno tacos. Then he dials it up a notch with recipes for ceviches with coconut and a little booze. KPBS' daily news podcast covering local politics, education, health, environment, the border and more. SEASON 4: FUSION REVOLUTION Highlights from this season include: Super-Hero Sandwich – Join Rick on a hunt for the perfect snacks as he visits Mexico City street stalls selling everything from tacos and snacks to colorful wrestling masks and capes.