I live in southern Texas, heart of "Tex-Mex" food, and we have lots of it here. It is hard to mention just one favorite Tex-Mex restaurant, there are so many. And Tex-Mex food is really tasty!
But I also like to cook, maybe because I also am a Chemist, but going into the kitchen to whip up something new is just fun and excitement for me. And it is even better when I am doing it to feed others.
I came across these "Mexico: One Plate at a Time" episodes a few years ago and never fail to watch, even if I have seen it before. His usual approach is to visit some food-interesting part of Mexico, show what their food is like, then show us back in his home or restaurant in Chicago a way to prepare his version of some of the same things.
In downtown Chicago he owns two restaurants, the more casual Frontera Grill, which I have eaten at twice on visits to my daughters in Chicago, and the more formal Topolobampo which I have not eaten at. One thing sure, you won't get Tex-Mex at his restaurants, you get authentic food of Mexico.
While I rarely try to prepare exactly what he demonstrates on the show I do pick up lots of tips. I learned how to make a really good Mole' sauce, which my wife steers away from. I use his Margarita recipe all the time, 2 parts good Tequila plus 1 part fresh lime juice and one part Agave sweetener. I also use his basic guacamole recipe and it has never disappointed. Also his salsa recipe. And a version of his shrimp soft tacos.
All in all a fantastic series on authentic food of Mexico.
But I also like to cook, maybe because I also am a Chemist, but going into the kitchen to whip up something new is just fun and excitement for me. And it is even better when I am doing it to feed others.
I came across these "Mexico: One Plate at a Time" episodes a few years ago and never fail to watch, even if I have seen it before. His usual approach is to visit some food-interesting part of Mexico, show what their food is like, then show us back in his home or restaurant in Chicago a way to prepare his version of some of the same things.
In downtown Chicago he owns two restaurants, the more casual Frontera Grill, which I have eaten at twice on visits to my daughters in Chicago, and the more formal Topolobampo which I have not eaten at. One thing sure, you won't get Tex-Mex at his restaurants, you get authentic food of Mexico.
While I rarely try to prepare exactly what he demonstrates on the show I do pick up lots of tips. I learned how to make a really good Mole' sauce, which my wife steers away from. I use his Margarita recipe all the time, 2 parts good Tequila plus 1 part fresh lime juice and one part Agave sweetener. I also use his basic guacamole recipe and it has never disappointed. Also his salsa recipe. And a version of his shrimp soft tacos.
All in all a fantastic series on authentic food of Mexico.