Mexican Made Easy Season 3 Episode 6 Mexican Fall Flavors

In season 3, episode 6 of Mexican Made Easy, host Marcela Valladolid shares her favorite recipes for fall flavors in Mexican cuisine. She starts by making a roasted acorn squash soup that is both savory and sweet with hints of cinnamon and nutmeg. Marcela also prepares a hearty pot roast with a red chile and tomato sauce that is perfect for the cooler weather. To balance out the rich flavors, she makes a light and refreshing beet and orange salad with a tangy shallot vinaigrette. For dessert, Marcela whips up a creamy pumpkin flan with a caramelized sugar topping. Throughout the episode, Marcela shares tips and tricks for incorporating traditional Mexican ingredients, such as chile peppers and cilantro, into autumn-inspired dishes. Viewers will also learn about the cultural significance of Dia de los Muertos, a Mexican holiday celebrated in November, and how to make traditional pan de muerto (bread of the dead). With these dishes, viewers can bring the flavors of fall to their own kitchen with a Mexican twist.