The Culinary Institute of America
Episodes
Thursday Jun 30, 2022
Traditional Dishes at Mexico City’s Azul Histórico
Thursday Jun 30, 2022
Thursday Jun 30, 2022
Ruth Alegria and Sergio Remolina discuss the traditional dishes served at Chef Ricardo Muñoz Zurita’s Azul Histórico. We sample Molletes, Enchiladas with Black Oaxaca-style Mole, Memelitas, and Blue Corn Mushroom Quesadillas.
Get recipes and watch the full series here!
Wednesday Jun 29, 2022
Mexico City’s Birria El Paisa
Wednesday Jun 29, 2022
Wednesday Jun 29, 2022
Birria is hearty Mexican stew originating from the state of Jalisco. Here at Birria "El Paisa" in Mexico City, food guide Francisco de Santiago shows us how to how to tuck into a bowl of “birria de chiva” or goat birria.
Get recipes and watch the full series here!
Tuesday Jun 28, 2022
Mexico City’s Barbacoa El Calandrio
Tuesday Jun 28, 2022
Tuesday Jun 28, 2022
Barbacoa is Mexico’s pit barbecue. Wrapped in maguey leaves and slow roasted underground, barbacoa meats are steam-cooked for hours until they are “fall off the bone” tender. Usually barbacoa calls for lamb or goat or beef, even cow's head, but many regional variations occur throughout the Mexican states. Here, in Mexico City, Ruth Alegria and Francisco de Santiago show us the best way to enjoy barbacoa at Barbacoa “El Calandrio” owned by Teresa Jesus Alvarez.
Get recipes and watch the full series here!
Monday Jun 27, 2022
Pozole in Mexico City
Monday Jun 27, 2022
Monday Jun 27, 2022
Francisco De Santiago, a.k.a. "Paco," and Ruth Alegria take us on a pozole crawl in Mexico City, and tell us about this traditional Mexican soup, with hominy, meat and garnishes of Mexican oregano, chiles, white onion, radishes, avocado, and lime. Our first stop is at Casa Tixla, a pozolería specializing in Pozole Guerrero. Here Ruth and Paco have green pozole, made with green pumpkin seeds, epazote, and chile serrano. Next, at Poctzin, they sample Jalisco-style red pozole made with chile guajillo and shredded chicken.
Get recipes and watch the full series here!
Sunday Jun 26, 2022
Mexico City Street Tacos with Chef Sergio Remolina
Sunday Jun 26, 2022
Sunday Jun 26, 2022
Mexico City native, Sergio Remolina, Chef Instructor and Director of the Latin Studies program at The Culinary Institute of America, takes us on a tour of his favorite tacos stalls in Mexico City’s Tizapan neighborhood. His favorites are Taquería Pedro for tacos al pastor and Taquería Los Arbolitos for sweet bread tacos such as tacos de cabeza, de suadero, de tripa and de cesos.
Get recipes and watch the full series here!
Saturday Jun 25, 2022
Mexico City Taco Tour with Francisco De Santiago
Saturday Jun 25, 2022
Saturday Jun 25, 2022
Street food in Mexico City is ubiquitous, and some of the best in the world. The endless array of antojitos or “little cravings” that are sold in street stalls and markets can be daunting. Culinary guide, Francisco De Santiago, a.k.a. "Paco," leads us on a late night taco tour of Mexico City. As he explains, tacos are more than a food, but a way of life. Taquerías are a traditional gathering place for friends and families as well as an important part of nightlife in Mexico City. Stopping at El Tizoncito and Taco "El Greco" we'll sample some of the city's favorite styles of tacos.
Get recipes and watch the full series here!
Friday Jun 24, 2022
Mexico City Street Sweets with Ruth Alegria
Friday Jun 24, 2022
Friday Jun 24, 2022
Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, takes us on a tour of sweet street foods in Mexico City’s Coyoacán neighborhood. She shows us coconut-stuffed candied limes, candied apples with chili salt, sugared nuts, pepitas, and much more.
Get recipes and watch the full series here!
Thursday Jun 23, 2022
Mexico City’s Markets
Thursday Jun 23, 2022
Thursday Jun 23, 2022
Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, and Chef Roberto Santibañez, discuss the pre-Hispanic tradition of markets in Mexico. Ruth takes us on a tour of the Xochimilco Market to show us an array of Mexico’s lesser known indigenous produce, and to try a thousand-year-old recipe for atole.
Get recipes and watch the full series here!