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
25:49
We bake sweet corn, chocolate and coconut pies inspired by beach-side Jalisco.
Unlock with PBS Passport
26:03
This episode, we show you three versions of comforting chicken soup from around the world.
Unlock with PBS Passport
27:16
We travel to West Africa to learn Liberian Banana-Rice Bread, a fresh take on a classic.
Unlock with PBS Passport
25:46
We take inspiration from the Mexican table..
Unlock with PBS Passport
25:58
This episode, we show you delicious stir fries for an ideal weeknight dinner.
Unlock with PBS Passport
26:12
This episode, we showcase three satisfying salads.
Unlock with PBS Passport
26:43
We travel to Italy in search of new pasta favorites.
Unlock with PBS Passport
26:19
Milk Street travels to Mexico City in search of tacos.
Unlock with PBS Passport
27:17
In this episode, Milk Street puts vegetables center stage!
Unlock with PBS Passport
26:21
We take inspiration from focaccia in Bari, Italy to make Pour in the Pan Pizza.
Unlock with PBS Passport
25:46
This episode is all about quick desserts, from cake to mousse and rice pudding!
Unlock with PBS Passport
26:46
Milk Street travels to Morocco to learn about a traditional flatbread, Khobz.