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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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26:46
This episode, we travel to Rome in search of authentic Fettuccine Alfredo.
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26:46
We head to Crete to learn classic Greek dishes, perfect for any meze spread.
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26:47
Christopher Kimball travels to Los Angeles to explore its taco scene.
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26:46
Learn about the spices and stews of Ethiopia.
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26:46
Christopher Kimball learns classic Greek dishes from Marianna Leivaditaki in Crete.
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26:46
Discover three recipes inspired by the cuisine of the Mediterranean.
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26:46
Japanese favorites to make at home - Chicken and Vegetable Curry; and Milk Bread.
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26:46
Colima-Style Shredded Braised Pork; Banana Custard Pie; Salsa Macha Costeña.
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26:46
Borsch with Duck and Prunes; Slow Roasted Pork with Sauerkraut, Apples and Dried Fruit.
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26:46
A complete menu for a satisfying dinner of crispy schnitzel and two sides.
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26:46
Braised Beef with Dried Figs and Pickled Cabbage; Shrimp, Orzo and Zucchini with Mint.
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26:46
Learn how to make Homemade Udon Noodles as well as two preparations to enjoy.