Cómo hacer Atole de Pinole (Esp)

Mexican Food Made Simple (Engl)

Part 1




Part 2

Salsa de Tomatillo con Chile de Árbol (Engl)

(Tomatillos)

Tomatillos are small vegetables (botanically fruits) with enclosing husks. They resemble small unripe tomatoes and are usually green or yellow. The yellow color indicates ripeness, but tomatillos are most often used when they are still green. Green tomatillos are firmer and easier to slice. The husk that holds the fruit is paper-like and is light brown. The flesh is slightly acidic with a hint of lemon.

Blue Corn (Engl)

(Purple-Blue Corn)

Purple Corn Chips)

Making real hand made Mexican tortillas (blue Corn)

Cochinita Pibil (Esp)

Alejandra Coghlan nos comparte su deliciosa receta práctica para preparar cochinita pibil, en la que sustituye algunos ingredientes de receta típica, como la naranja agria, por otros que son más fáciles de encontrar fuera de Yucatán.

Mole Poblano (Engl)

Tyler Florence cooks up a storm in Puebla, home of Mexico's national dish: Mole Poblano.




Mole Poblano with Teresa (Engl)

Mole poblano is a dish for special occasions because it takes some time and has a lot of different ingredients. Teresa guides us through her family recipe.

Pozole - Spicy Mexican Stew

Pozole is a pre Columbian stew made with hominy (corn without the germ, substitute of Pozole corn), meat, chile, and other seasonings and garnishes such as cabbage, radishes, cilantro, onions, limes, and tortilla chips. In this recipe we will be making pozole rojo, or red pozole with beef stew meat. Be careful and not confuse this dish with another recipe called menudo as it is made with tripe instead of meat. Pozole is often made during the holidays, on special occasions. It is revered as a family meal and in traditional custom eaten to celebrate life's blessings.


What is Pozole?


Combining Ingredients for Pozole


Prepping Vegetables to Garnish Pozole


How to Cut Tortilla Strips for Pozole


Preparing Oil to Fry Tortilla Strips for Pozole


How to Serve Pozole

Una Langosta en Mole rojo (Esp)

Mexican Recipes (Engl)

(Habanero)

Mexican Tortillas (Engl)






Sabrina's Tortillas (Engl)

Traditional Mexican Techniques with Chef Enrique Olvera (Engl)


(Hot Sauce)

Mexican food is characterized by an incredible range of flavors and techniques, and this grand diversity is nowhere more apparent than in the streets of Mexico City. From esquites - a corn and epazote broth - to multiple styles of tacos and deep-fried foods, one can experience the cultural diversity of Mexico in a couple of bites.





Delicious Guacamole (Engl)







The Guacamole Song (with Recipe) (Engl)





Gourmet Mexican Food (Engl)

Chef Scott Linquist shows Tracy Smith that Mexican food is more than just tacos and Enchiladas. He cooked up a gourmet Mexican Meal.


 
Tortillas de Maiz: Make Masa Dough (Engl)





Tortillas de Maiz: Shape and Cook Tortillas





Turkey Tamales w/Mole Negro - Make Dough and Filling (Engl)





Turkey Tamales w/Mole Negro - Finish Dish (Engl)






Chicken with a sweet Mole Sauce (Engl)

Chef Marcela Valladolid cooks up Chicken with a sweet Mole Sauce

Culinary Travels: Magical Mazatlan (Engl) (Link)


(Aztecs)

http://www.joost.com/2570003/t/Culinary-Travels-Magical-Mazatlan-Ep-702#id=2570003


Mexican Esquites (Engl)