GoTraveler

Pablo Salas discusses inspiration for his Mexiquense cooking; chorizo; mole with oxtail; making an easy version of chorizo to use in crispy potato sopes.

Mexico: One Plate at a Time With Rick Bayless

Market Inspirations, Local Genius

Artisanal cheeses; chef Jorge Vallejo uses doble crema cheese to make huazontles and quesillo to make cheese soup; whole milk ricotta.

A Passion for Cheese

A meal of duck carnitas with mole negro; food trucks serve tacos, tostados and caldos; a stress-free tostada party at home with guacamole.

How to Feed a City

Mezcal cocktail made with hoja santa leaves and absinthe; a margarita with mezcal, pineapple juice and hot chili; cocktails made with garden herbs.

Shaking Up the Margarita

Mexico's classic pan de pulque and sugary-topped conchas; tuna and chicken Milanesa tortas in homemade bolillo rolls.

Artisanal Bread in Tortilla Land

Suckling pig carnitas; tomatillos, pork and potatoes.

A Chef's Path

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S10 E7 | Shaking Up the Margarita