Mexico: One Plate at a Time brings to life the foods, flavors, stories, diversity, depth and fun of Mexico. Information, download But they're also easy to achieve at home. In Chicago, the traditional chilaquiles get an elegant touch with fried butternut strips and an earthy, complex pasilla chile sauce. Marilyn Koziatek, a Granada Hills Charter High School staffer who ran a spirited and well-funded challenge of Los Angeles Unified School District board member Scott Schmerelson, conceded defeat today. In his Mexico City kitchen, Rick leads a lesson in red mole making. Want more KPBS news?Find us on Twitter and Facebook, or sign up for our newsletters. 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. Distributed by American Public Television. In this episode, Rick sees traditional versions of albondingas in the old-school Bar Mancera and modern versions in hipster haven Cicatriz. Celia Lacayo compares 187's "Save Our State" campaign with Trump's "Make America Great" again slogan. Behind-the-scenes negotiations helped establish the Moapa transition from coal to solar.

We’ll see mole in its many mouthwatering forms, including the elegant mole madre at Enrique Olvera’s Pujol.

Having decided to prolong his stay in Whyhope, Hugh quickly realizes he's not cut out for farm work, but his family is reluctant to help. Stream or tune in Friday, Nov. 13, 2020 at 9 p.m. & Sunday, Nov. 15 at 2 p.m. on KPBS 2 + Sunday, Nov. 15 at Noon on KPBS TV, Stream or tune in Tuesdays, Nov. 10 - 24, 2020 at 9 p.m. on KPBS TV, Season 12 of MEXICO — ONE PLATE AT A TIME WITH RICK BAYLESS, Rick's version, redolent with tangy tomatillo sauce, chilaquiles get an elegant touch with fried butternut strips and an earthy, complex pasilla chile sauce, Episode 1206: Beautifully Balanced Ceviche, Episode 1209: You Don't Know the Whole Enchilada, shrimp and pork meatballs, red jalapeño sauce, Episode 1213: Mole is Mexico's Mother Sauce, AMERICA'S TEST KITCHEN FROM COOK'S ILLUSTRATED: Mexican Comfort Food, MEXICO - ONE PLATE AT A TIME WITH RICK BAYLESS: Teaching Tortilla Soup, MEXICO — ONE PLATE AT A TIME WITH RICK BAYLESS: Season 11, Study: Exercise Classes Decrease Loneliness, Social Isolation In Older People, San Diego City College Class Trains Homeless Services Workforce, San Diego Courts Not Closing Despite County's Purple Tier Status. In the Golden State, the youth have a long history of storytelling that uncovers little-heard narratives. 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. Watch Mexico: One Plate At A Time - Season 11, Episode 7 - Baking Up Comfort: A culinary tour of the Yucatán Peninsula with chef David Sterling, author of "Yucatán: Recipes … Rick shows viewers how three eateries, including a decades-old street stall and upstart vendor making waves in San Juan Market, translate super-fresh fish into beautifully balanced ceviches. 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. Did you know the humble little meatball has a starring role in the Mexican kitchen? 1208: Choosing Chiles Rellenos from RickBayless.com on Vimeo. “Power and Health” examines the underlying sociological and economic forces that determine our health and how those forces are shaped by power. 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.

Through their lens, this pivotal time in the state. There’s even a meatball torta thrown in for good measure. He visits the city's market stalls, street vendors and restaurants — both rustic and refined — for lessons in the essential ingredients before heading back home to prepare his "best ever" versions.

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 offers a glimpse of the bustling city's taco culture, from busy daytime eateries to late-night vendors.

Mexico: One Plate at a Time brings to life the foods, flavors, stories, diversity, depth and fun of Mexico. In Mexico City, you’ll find a vast variety of enchiladas, both in the simplest of markets and nicest of restaurants. Served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus.