Episode Overview
Cooking over wood or charcoal fire enhances every dish—this is the belief in Oaxaca. The flavors of everything, from soup to barbacoa, are elevated by the smoky embers. Rick takes us through the “taco corridor” at the bustling 20 de Noviembre market near the main square, where the scent of grilling chiles, onions, thinly sliced beef, pork, and hearty chorizo wafts through the air. We witness the unique method of making caldo de piedra, or stone soup, as hot rocks are dropped into simmering broth. At La Capilla in Zaachilla, known for its lamb and goat barbacoa for over 47 years, Rick is inspired by the art of burying spiced meat in embers and decides to recreate it on his backyard grill. Each bite, paired with Oaxacan pasilla tomatillo salsa, is infused with rich flavors of meat, fire, and smoke.