Ep 2. Episode 2
- October 11, 2018
In Salt Fat Acid Heat season 1 episode 2, titled "Episode 2," host and chef Samin Nosrat travels to Mexico to explore the crucial role that fat plays in Mexican cuisine. The episode begins with Samin visiting a local marketplace in Mexico City to purchase ingredients and learn about the variety of fats used in Mexican cooking.
She then travels to the city of Puebla, known for its rich culinary history and traditional dishes such as mole poblano. Samin visits a restaurant where she learns how to make mole poblano from scratch. She observes the chef carefully toasting and grinding the spices, cooking the chilies, and blending all the ingredients into a complex and flavorful sauce.
Next, Samin visits a traditional kitchen to make tortillas, a staple in Mexican cuisine. She notes that the fat used to make the dough is just as important as the other ingredients. Samin learns from her host, a local cook, how to make tortillas with pork lard and observes the differences in texture and flavor compared to vegetable oil or other fats.
The episode also covers a visit to a family-owned cheese factory, where Samin learns about the process of making queso fresco and how varying levels of fat impact the taste and texture of the cheese. She speaks with the cheese makers about the importance of using high-quality milk and the care that goes into making artisanal cheeses.
Throughout the episode, Samin emphasizes the importance of experimentation and adapting recipes to one's own tastes and preferences. She encourages viewers to explore the various types of fats in their own cooking, noting that each fat brings its unique flavor and texture to a dish. She also emphasizes the value of using fresh, locally sourced ingredients whenever possible.
Overall, Salt Fat Acid Heat season 1 episode 2 is an engaging and informative exploration of the role that fat plays in Mexican cuisine. Samin's enthusiasm and curiosity make it a joy to watch, and viewers will undoubtedly come away with a greater appreciation for the variety and complexity of global culinary traditions.
