Mexico: One Plate at a Time Mexico one plate at a time season 1 Episode 25 Cajeta & Flan: Plaza Sweets 2003
When the Spanish conquered Mexico in the 16th Century, they brought with them all kinds of foods that the pre-Columbian world had never seen. Among those foods was sugar–and actually, the whole idea of sweets. Standing in the kitchen of the Convent of Santa Rosa in Puebla, Rick tells us that it was the Spanish nuns, in convent kitchens just like this one, who introduced Mexico to confection-making as a way to preserve dairy products. They turned out all kinds of sweets based on eggs, milk and sugar, and among their greatest hits was a rich amber goat’s milk caramel called cajeta. Next stop: the Dulceria de Celaya in Mexico city–a century-old sweet shop where traditional, homemade cajeta lives on. Back home in Chicago, Rick walks us through the process of making Cajeta, then takes us back to Mexico for a brief seminar on cinnamon. His rustic Cajeta Apple Tarts with Fruit Salsa are easy to make and a great way to showcase homemade cajeta.
- Released: 2003-06-27
- Runtime: 25 minutes
- Genre: Documentary
- Stars: Rick Bayless
- Director:
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1. The Whole Enchilada 2003-01-10
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2. Let\'s Talk Tacos 2003-01-17
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3. The Straight Cheese On Quesadillas 2003-01-24
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4. Sopes And Gorditas: Masa Appeal 2003-01-31
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5. Tacos From The Ground Up 2003-02-07
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6. Ceviche In The Limelight 2003-02-14
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10. Rice to the Occasion 2003-03-14
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12. Chiles Rellenos and Other Cool Stuff 2003-03-28
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14. Carne Asada: The Great Steak Out 2003-04-11
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15. Adobo: Chiles Cut and Dried 2003-04-18
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16. Beans Inside and Out 2003-04-25
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18. Mojo & Escabeche: The Light Fantastic 2003-05-09
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19. Three Hot Tamales 2003-05-16
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20. Seafood Stew: The Perfect Warm-Up 2003-05-23
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21. Beyond Chips & Salsa 2003-05-30
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22. Holy Mole: Mexico City 2003-06-06
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23. Chocolate: The Magic Ingredient 2003-06-13
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25. Cajeta & Flan: Plaza Sweets 2003-06-27
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26. Pozole: The Life of the Party 2003-07-04
