MEXICOONE PLATE AT A TIME WITH RICK BAYLESS
Episode 2: Let's Talk Tacos
Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing. First stop: a taco restaurant in Mexico City where tacos a la planchasoft tortillas with fillings hot off the iron griddleare sold. Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side “dueling salsas” showdown. In Mexico, a butcher butterflies a pork loin with finesse. Rick, back in his Chicago kitchen, launches into his own demonstration of Pork Tacos a la Plancha
. Then we’re back to a lively Mexico City taqueria specializing in tacos al carbon filled with charcoal grilled meats and onions. Rick makes two versions of his ownTacos with Skirt Steak and Portobello Mushrooms
on his backyard grill, along with a traditional molcajete salsa made from ingredients roasted right on the grill. It’s tacos top to bottom, and there’s not a crispy shell in sight.