Chef and historian Maru Toledo preserves Jalisco's regional recipes; the influence of hacienda culture; a family who built their legacy on tequila and agave use a new crop, blueberries, to create more jobs and opportunities for women. (30 minutes)
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Sat, 6/13 at 10:30 pm on Austin PBS Create
Pork stew stacked in corn tortillas; poison beans; Argentinian chorizo and carne asada torta; chimichurri with a Mexican accent. (30 minutes)
Tue, 6/16 at 11:00 am on Austin PBS Create
Candied orange and pineapple empanadas. (30 minutes)
Tue, 6/16 at 3:00 pm on Austin PBS Create
Candied orange and pineapple empanadas. (30 minutes)
Wed, 6/17 at 2:00 am on Austin PBS Create
Candied orange and pineapple empanadas. (30 minutes)
Thu, 6/18 at 6:30 pm on Austin PBS Create
History of Mexico City; churros at El Moro; tacos de lengua at Central de Abastos with journalist Enrique Acevedo. (30 minutes)
Fri, 6/19 at 12:30 am on Austin PBS Create
History of Mexico City; churros at El Moro; tacos de lengua at Central de Abastos with journalist Enrique Acevedo. (30 minutes)
Sat, 6/20 at 1:00 pm on Austin PBS HDTV
Bar snacks in Mérida, the capital of Yucatán; family classics include mondongo stew and foreign influences like kibbeh. (30 minutes)
Sat, 6/20 at 6:30 pm on Austin PBS Create
El Volador; the art behind the Day of the Dead parades and festivals; alambre; papel picado artist Yurira Alfaro discusses the history of punctured paper; fish tamales. (30 minutes)
Sat, 6/20 at 10:30 pm on Austin PBS Create
Candied orange and pineapple empanadas. (30 minutes)
Tue, 6/23 at 11:00 am on Austin PBS Create
Making piloncillo the traditional way; orange and piloncillo adobo pork roast pizza; flour pizza dough; orange piloncillo adobo pizza sauce. (30 minutes)
Tue, 6/23 at 3:00 pm on Austin PBS Create
Making piloncillo the traditional way; orange and piloncillo adobo pork roast pizza; flour pizza dough; orange piloncillo adobo pizza sauce. (30 minutes)