Wednesday, April 23, 2014
"You are what you eat." Brillat Savarin's statement fuels Rick's tour of the 21 de Noviembre market in downtown Oaxaca. We uncover the incredibly rich culture of the market and its role in the daily lives and meals of the locals. Mounds of tomatoes, chiles and cilantro inspire salsa. Fresh chickens inspire Rick to spit-roast chickens in his backyard grill. Baskets of black beans motivate a platter of enfrijoladas topped with chorizo. The amazing market day ends with a stop at Chaguita, a 200 year-old frozen ice and ice cream stand and a favorite of Rick's for more than three decades. At home, Rick inspires us with his simple coconut ice and a deep-pink jamaica syrup.
Wednesday, April 30, 2014
Oaxacan Cheese Primer
In Mexico, cheese is all about fresh cheese. So fresh, in fact, that Rick planned his cheese making with two local women in the village of Rojas around the milking of the alfalfa-fed cows. We see that uber-fresh milk turned into the sweet, tender curds known as queso fresco and the tangy, salty quesillo (string cheese) so ubiquitous to many Oaxacan specialties. In his Chicago home kitchen, Rick encourages viewers to try their own hand at fresh cheese. As a reward, he creates a simple dinner featuring the just-made cheeses as well as salsas from his grill with salad from the garden. Fresh indeed!