Mexico: One Plate at a Time

1

The Whole Enchilada

Jan 10, 2003

2

Let's Talk Tacos

Jan 17, 2003

3

The Straight Cheese On Quesadillas

Jan 24, 2003

4

Sopes And Gorditas: Masa Appeal

Jan 31, 2003

5

Tacos From The Ground Up

Feb 07, 2003

6

Ceviche In The Limelight

Feb 14, 2003

7

Green Sauce And Tomatillos: Mexican Vine Dining

Feb 21, 2003

8

A La Mexicana: The Soul Of Mexican Cooking

Feb 28, 2003

9

Fruit, Aguas, Ices & Paletas: The Ripe Stuff

Mar 07, 2003

10

Rice to the Occasion

Mar 14, 2003

11

Caldo de Pollo & Tortilla Soup: The Super Bowl

Mar 21, 2003

12

Chiles Rellenos and Other Cool Stuff

Mar 28, 2003

13

Fish a la Veracruzana: How to Fish for Compliments

Apr 04, 2003

14

Carne Asada: The Great Steak Out

Apr 11, 2003

15

Adobo: Chiles Cut and Dried

Apr 18, 2003

16

Beans Inside and Out

Apr 25, 2003

17

Barbacoa and Cochinita Pibil: Down to Earth Cooking

May 02, 2003

18

Mojo & Escabeche: The Light Fantastic

May 09, 2003

19

Three Hot Tamales

May 16, 2003

20

Seafood Stew: The Perfect Warm-Up

May 23, 2003

21

Beyond Chips & Salsa

May 30, 2003

22

Holy Mole: Mexico City

Jun 06, 2003

23

Chocolate: The Magic Ingredient

Jun 13, 2003

24

Green Mole & Pipian: Lessons of the Mayoras

Jun 20, 2003

25

Cajeta & Flan: Plaza Sweets

Jun 27, 2003

26

Pozole: The Life of the Party

Jul 04, 2003