Mexico: One Plate at a Time (2003)

Episode Overview

No matter where you find yourself, a steaming bowl of chicken soup is the ultimate remedy. In Mexico, this translates to a hearty mix of shredded chicken, crispy tortillas, rich red chile, creamy toppings, and fresh cheese. Rick explores this comforting dish at La Corte, a bustling diner in downtown, and the elegant San Angel Inn. Back in his Chicago kitchen, he employs a pressure cooker to whip up two soul-soothing soups: the classic sopa de tortilla and a satisfying lamb-pasilla soup that’s a meal in itself.