Chilaquiles, Classic & Comforting | PBS SoCal

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Chilaquiles, Classic & Comforting

Chilaquiles are not just for hangovers, you know. Served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus. But they're also easy to achieve at home. Rick's version, redolent with tangy tomatillo sauce, will be your next favorite "anytime" recipe.

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Mexico: One Plate at a Time with Rick Bayless

Mole is Mexico's Mother Sauce

Rick leads a lesson in red mole making and prepares a herbacious mole verde with fish.

Mexico: One Plate at a Time with Rick Bayless

All in for Albondigas

Meatball torta and traditional versions of albondigas in the old-school Bar Mancera.

Mexico: One Plate at a Time with Rick Bayless

Always Time for Tacos

Steak tacos al carbon, bistec tacos a la plancha and stewed tacos de guisado are prepared.

Mexico: One Plate at a Time with Rick Bayless

Crispy Carnitas

Los Panchos, a Mexico City institution famous for carnitas, is visited for duck carnitas.

Mexico: One Plate at a Time with Rick Bayless

You Don't Know the Whole Enchilada

Rick makes classic green chile enchiladas and red chile shrimp enchiladas.

Mexico: One Plate at a Time with Rick Bayless

Choosing Chiles Rellenos

Rick demonstrates the tricky business of battering and frying chiles for chiles rellenos.

Mexico: One Plate at a Time with Rick Bayless

Tried and True Tamales

Rick explores classic Central-style tamales and at home prepares a sweet corn tamale.

Mexico: One Plate at a Time with Rick Bayless

Beautifully Balanced Ceviche

Rick makes classic ceviche and dials it up with coconut and a little booze.

Mexico: One Plate at a Time with Rick Bayless

Picture-Perfect Pozole Party

Rick explores pozole in Mexico and creates seafood pozole verde.

Mexico: One Plate at a Time with Rick Bayless

Teaching Tortilla Soup

Rick prepares a tried-and-true sopa de tortilla and a meal-in-a-bowl lamb-pasilla caldo.

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