Rick can’t resist the kind of well-seasoned, simple food grilled over a live fire—the stuff he’s enjoyed at thousands of markets, kitchens and restaurants all over Mexico, where cooking comes down to the simple combination of fresh ingredients and flickering flames. Deep in the Mexican countryside, he pulls over for a sizzling roadside snack—chicken grilled on an improvised oil-drum barbecue; then he shows us how to bring the idea home with a recipe for Roadside Whole Chicken with Knob Onions grilled on his backyard barbecue. At bustling El Farolito in Mexico City, Rick gives us the lowdown on another Mexican fire-cooked favorite: Tacos al Pastor—succulent pork, grilled “gyros-style” on a vertical spit with pineapple. And that gets his appetite working for easy Chorizo, Potato and Mushroom Tacos made in his outdoor kitchen in Chicago. Then it’s a visit to the mother church of meat and fire, El Canelo, an over-the top outdoor restaurant in Guadalajara built around a giant fire-pit, where pork, lamb, and other succulent meats are slow-roasted on spears around
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Rick can’t resist the kind of well-seasoned, simple food grilled over a live fire—the stuff he’s enjoyed at thousands of markets, kitchens and restaurants all over Mexico, where cooking comes down to the simple combination of fresh ingredients and flickering flames. Deep in the Mexican countryside, he pulls over for a sizzling roadside snack—chicken grilled on an improvised oil-drum barbecue; then he shows us how to bring the idea home with a recipe for Roadside Whole Chicken with Knob Onions grilled on his backyard barbecue. At bustling El Farolito in Mexico City, Rick gives us the lowdown on another Mexican fire-cooked favorite: Tacos al Pastor—succulent pork, grilled “gyros-style” on a vertical spit with pineapple. And that gets his appetite working for easy Chorizo, Potato and Mushroom Tacos made in his outdoor kitchen in Chicago. Then it’s a visit to the mother church of meat and fire, El Canelo, an over-the top outdoor restaurant in Guadalajara built around a giant fire-pit, where pork, lamb, and other succulent meats are slow-roasted on spears around a crackling fire and every meal is a fiesta with dancers and live mariachi music. Inspired by all this heat and meat, Rick shares his technique for making Carne Asada, marinated beef, on his backyard grill.

* Video Codec : H.264(MPEG-4 AVC)
* Video Bitrate : 1536kbps
* Aspect Ratio : 1.778
* Audio Codec : AAC
* Audio Bitrate : 128kbps
* Runtime : ~23 mins
* Resoution : 848x480