Look no further, Aida has the best taco, quesadilla and Mexican breakfast. On today’s show, Aida shares her favorite taqueria Mexican dishes which you can do right at home.
Three chefs must travel through a Mexican villa with a stubborn donkey carrying their equipment. Other cooking obstacles include live scorpions, sugar-filled pinatas and an overly aggressive mariachi band.
Wolfgang visits a tortilla factory in downtown LA and learns how to make extravagant tortillas and tamales. He brings the fresh flavors and robust spices of Mexican food home by making barbeque chicken quesadillas and scallops and shrimp ceviche.
Steve, the lead singer of Smashmouth has asked Tyler to help him with some recipes for Mexican food that he can prepare on the road. Tyler and Steve create Shrimp Ceviche, Bacon Wrapped Scallops, and mini servings of Spicy Grilled Tenderloin Carpaccio.
Trisha Yearwood uses a mini-muffin shortcut to create a Mexican spin on a breakfast classic that has a hint of heat from a chile-infused chocolate sauce and spiced whipped cream.
Rick Martinez is a cook, writer, pitmaster and Food Network recipe developer with a deep love of Mexican culture and cuisine. Formerly a Senior Food Editor at Bon Appetit and host of a City Guide video series on Mexico City, Rick spends as much time as possible eating his way around Mexico. Originally from Austin, Texas where he learned the art of smoking briskets, he currently lives in New York dreaming of tacos.