Ep 1. The Oaxacan Kitchen

In the first episode of Milk Street Season 2 Season 3, Christopher Kimball takes viewers on a culinary journey to the Oaxacan kitchen. He explores the rich culinary history of one of the most diverse regions in Mexico, where traditional ingredients and cooking techniques have been passed down for generations.

Kimball meets with local chefs and home cooks, learning about their favorite dishes and the techniques used to prepare them. From mole negro to tlayudas and tamales, the episode features the flavors and dishes that make Oaxacan cuisine so unique.

One of the highlights of the episode is a visit to a local market, where Kimball is introduced to a variety of fresh and exotic ingredients. He learns about heirloom corn, chilies, and herbs, and how each ingredient plays an important role in the flavors and textures of Oaxacan dishes.

Kimball also visits a family-run restaurant, where he learns about the traditional methods used to cook over an open flame. He watches as the chefs prepare carne asada and tasajo, grilling the meat to perfection.

Throughout the episode, Christopher Kimball shares his own tips and techniques for cooking Oaxacan dishes at home. He demonstrates how to make a traditional mole negro, showing viewers how to roast and grind specific chilies, spices, and nuts to create the complex, layered flavor of this iconic sauce.

Viewers also learn how to make tamales, a staple of Oaxacan cuisine. Kimball explains the process of making masa dough, filling the tamales with meat or vegetables, and steaming them to perfection.

The Oaxacan Kitchen is a feast for the senses, showcasing the vibrant colors, bold flavors, and rich history of one of Mexico's most beloved culinary destinations. Whether you're a seasoned chef or simply a food lover, this episode of Milk Street is sure to inspire and delight.