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Wherever you are in the world, a bowl of chicken soup is the cure for what ails you. In Mexico, that means a brothy bowl of shredded chicken with fried tortillas, earthy red chile, luscious cream, and fresh cheese. Rick shows you this big bowl of comfort at the countertop of La Corte, a workingperson’s downtown diner, and at the historically luxe San Angel Inn. At his Chicago home kitchen, Rick uses his kitchen’s pressure cooker to make two nurturing soups, a tried-and-true sopa de tortilla and a meal-in-a-bowl versio with hearty short rib and earthy pasilla chile.
*Episode Recipes*
Classic Tortilla Soup: www.rickbayles...
Short Rib (or Lamb) Tortilla Soup with Pasilla, Cilantro and Feta: www.rickbayles...
Chicken Broth from an Electric Pressure Cooker: www.rickbayles...
Crema: www.rickbayles...
Queso Fresco: www.rickbayles...
Spicy Mezcal Old Fashioned: www.rickbayles...
Official Mexico: One Plate at a Time cookbook: rickbayless.sh...