Guy Fieri steps into the kitchen at Pica's Mexican Taqueria in Jackson, Wyoming, where they blend up their own tomatillo salsa for their delectable pork posole verde.
Learn how to make a speedy weeknight version of the beloved Mexican soup, coaxing maximum flavor out of boneless, skinless chicken breasts using chorizo, chili powder and plenty of aromatics.
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.