Episode Overview
Oaxaca is celebrated for its seven moles, incredible home cooking, and exceptional market offerings, but its restaurant scene has recently gained significant acclaim. Rick explores this vibrant culinary landscape by visiting four top chefs in Oaxaca City. He tours their establishments, joins them in the kitchen, and dives into the dynamic food culture. Chef Miguel Jimenez prepares a flavorful red chile beef and fruit stew served in crispy plantain mogo mogos. Chef Jose Manuel Banos crafts a unique taco filled with jelled carrot and shrimp ceviche. Rick meets Chef Alejandro Ruiz and his brother Jesus at their organic farm, which supplies fresh produce for their restaurants. Together, they make a fresh salsa with garden cilantro to accompany a dish of red chile-burnished octopus barbacoa.