Host Pete Evans travels back to Mexico City as Moveable Feast with Fine Cooking continues to explore the culinary hotspot for adventurous epicureans. Famed chefs Grace Ramirez and Maycoll Calderón provide an insider’s tour to a local corn purveyor to see how maize is harvested and ground—and they roll up their sleeves and share some Mexican delicacies. We’re heating things up with Braised Pork Tamales in a Chile Guajillo Sauce, Snapper Aguachile, and Chile-Spiked Brownies.
Mexico City (611)
Recipes from this episode
It may take a few tries to figure out how much dough and filling your parchment can hold. Follow these guidelines and remember that even the ones that look less than perfect will still taste delicious. You’ll have some leftover braised pork shoulder, which can be frozen for future tamales or eaten in taco shells with any remaining toppings. The pork braise gets better as it rests in the refrigerator.