Access to this video is a benefit for members through PBS Passport.
Up Next
Back to Show
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.
Support Provided By
Unlock with PBS Passport
26:46
Vietnamese caramel chicken, scallion sauce, and chicken curry with lemongrass and ginger.
Unlock with PBS Passport
26:46
Pearl couscous with chicken and chickpeas; muhammara dip; chicken and potato traybake.
Unlock with PBS Passport
26:46
Persian jeweled rice; tomato cucumber salad; roasted cauliflower with tahini and lemon.
Unlock with PBS Passport
26:46
A flourless chocolate cake flavored with bourbon and orange; French almond-rum cake.
Unlock with PBS Passport
26:46
Tagliatelle alla Bolognese; using ragu to make a lasagna variation with besciamella.
Unlock with PBS Passport
26:46
Baked salmon with dill; acorn squash with vinaigrette; smashed potatoes; Vieux Carré.
Unlock with PBS Passport
26:46
Quiche with mushrooms, bacon and Gruyère; cranberry and ginger buckle; corn pudding.
Unlock with PBS Passport
26:46
German apple cake; Belgian cookies; Danish dream cake with coconut-brown sugar topping.
Unlock with PBS Passport
26:46
Recipes include Palestinian upside-down chicken and rice and semolina-sesame cake.
Unlock with PBS Passport
26:46
Spanish classics: chicken and bean paella, seared pork tenderloin, tomato and bread soup.
Unlock with PBS Passport
26:46
Mexican recipes made easy: stewed beans with salsa fresca, tortilla soup, sweet corn cake.
Unlock with PBS Passport
26:46
Recipes for weeknight dinner inspired by the Bologna and Emilia-Romagna regions of Italy.