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Christopher Kimball’s Milk Street Television
Weeknight Mexican
Season 4
Episode 410
Christopher Kimball travels to Mexico City to find new favorite weeknight suppers, where Chef Esmeralda Brinn demonstrates Mexico’s version of a meatball. Back in the kitchen, Milk Street cooks teach Chris to make Chicken Tinga, shredded chicken in a smoky tomato sauce that’s an excellent filling for tacos; and Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.
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From Broken Phyllo Cake to Gâteau Invisible, Milk Street shares favorite lesser-known cakes.
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Christopher Kimball travels to Mexico City in search of enchiladas, beans and street corn.
