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Tacos al Pastor are Mexico City’s most iconic taco, all red chile-marinated pork roasting slowly on a vertical spit and sliced with glistening...

Chilaquiles are not just for hangovers, you know. Served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers,...

In Mexico, golden crispy churros are served with a cup of nourishing, frothy hot chocolate, and there’s perhaps no better snack in the whole...

Wherever you are in the world, a bowl of chicken soup is the cure for what ails you. In Mexico, that means a brothy bowl of shredded chicken with...

A giant pot of pork and hominy stew simmering over a wood fire (or in our modern kitchens, the stovetop) is a clarion call to a homespun fiesta. But...

How do you improve on ceviche? You don’t. You simply start with the freshest fish possible. Rick shows viewers how three eateries, including a...

There are seemingly as many styles of tamales as there are regions in Mexico, each steaming heap of fresh masa flavored in myriad ways. We’ll...

At the serene kitchen at Roldán 37, Chef Romulo Mendoza prepares a perfect chile relleno, the classic battered and fried poblano chile stuffed...

When you say the word “enchiladas,” chances are you’re thinking about the saucy, cheesy affairs we’ve all come to know and...

In the canon of Mexican tacos, the carnitas tacos claims its rightful, indulgent place at the top. Those golden, crispy pieces of pork nestled in a...

Whether in high-end restaurants or humble homesteads, the corn tortilla is the canvas on which Mexico creates some of its most classic cuisine. Rick...

Did you know the humble little meatball has a starring role in the Mexican kitchen? In this episode, Rick sees traditional versions of albondingas in...

San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty much the perfect tour guide to...

Jimmy Shu's Taste of the Territory is an eight-part series that takes you on a culinary journey to the multicultural melting pot of Australia’s...

How did something so fundamental as food, go so fundamentally wrong? Instead of nourishing us, what we eat and the way we produce it threaten the air...

To live is to eat. For people around the world in precarious and dangerous circumstances, eating itself is dangerous, precarious, and essential.

"Human Table" is a food documentary with two men who are passionate about barbecue. "Documentaries look at things slowly, and seriously, and reveal...