Milk Street Television Season 2 Episode 9 New Mexico, Old Mexico

In Milk Street Television season 2 episode 9, titled "New Mexico, Old Mexico," host Chris Kimball takes viewers on a culinary tour of the Southwest. The episode explores the intersection of Mexican and Southwestern cuisine and how the two cultures have influenced each other's cooking.

The episode begins in Santa Fe, New Mexico, where Kimball meets with chef Johnny Ortiz to learn how to make traditional chile rellenos. Ortiz shares his family recipe, which involves roasting fresh green chiles and stuffing them with cheese and pork before battering and frying them. Kimball is amazed by the depth of flavor and texture in the dish and notes that it represents the best of both Mexican and Southwestern cooking.

Next, the episode travels to El Paso, Texas, where Kimball meets with chef Leo Duran to taste his version of enchiladas. Duran explains that his recipe is a fusion of traditional Mexican flavors with Southwestern ingredients like green chiles and black beans. Kimball comments on the richness and complexity of the sauce, which is made with multiple types of chiles and spices.

Moving back into New Mexico, Kimball visits a farm outside of Albuquerque to learn about the region's signature crop: blue corn. He meets farmer Misa Criollo, who explains the history and significance of blue corn in Southwestern cuisine. Criollo demonstrates how to grind the corn into masa and then use it to make traditional blue corn tortillas.

Finally, the episode ends in Taos, New Mexico, where Kimball visits with chef Fernando Olea to taste his take on mole. Olea explains that mole is a classic Mexican sauce made with chiles, chocolate, and other ingredients, but that his recipe incorporates Southwestern flavors like piñon nuts and blue corn. Kimball remarks on the depth of flavor in the dish and notes that it exemplifies the fusion of Mexican and Southwestern cooking.

Throughout the episode, Kimball emphasizes the importance of understanding the cultural and historical context of the foods we eat. He notes that the recipes and ingredients he encounters represent generations of tradition and innovation, and that cooking is a way of honoring and preserving those traditions. Overall, "New Mexico, Old Mexico" is a celebration of the vibrant and diverse culinary heritage of the Southwest.