Mexican Food

In this episode we meet Enrique Olvera, who has reimagined tacos for his renowned restaurant Pujol in Mexico. We’ll then check out his restaurant Ditroit in Los Angeles, as Fransisco meets chef Jesus Cervantes to see how to make sustainable tacos.

Alan Delgado of Oxomoco and Xilonen in NYC is making enchiladas the way his mom taught him.

Childhood friends Gil and Evan are the duo being Señor Sisig, a Filipino-inspired taco and burrito food truck that serves the Bay Area.

Miguel Escobedo loves three things: San Francisco, DJing, and al pastor, a spit-roasted pork popular in Mexican cuisine.

Since you can’t get this fast food treat anymore, here’s a recipe you can use at home: Farideh’s at-home Mexican pizza.

Chefs Marcela Arango and Camilo Ramirez of Taquería El Pantera are using what they have at home to make Colombian empanadas.

Chefs cook with humble and basic ingredients from their home kitchens

Meyhem Lauren is back in the Munchies Test Kitchen to make a quesadilla unlike any you’ve had before.

Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients.

Greenane Farms is a small family farm in the Catskill Mountains of upstate New York and it’s the type of place that you would never know existed unless someone gave you a heads up.

Claudette Zepeda, chef and amateur Mexican food anthropologist, unpacks chongos zamoranos, a unique-looking Mexican dessert made from milk curds, cinnamon, and sugar that dates back to the 16th century and the Spanish colonization of Michoacán.

Based in the neighborhood of Boyle Heights in Los Angeles, people come far and wide for the tacos at family-owned Carnitas El Momo, and its beloved owner, El Momo.