Ep 21. Secrets of Oaxaca

In Christopher Kimball's Milk Street, Season 2 season 3 episode 21, viewers are taken on a culinary journey to Oaxaca, Mexico. The episode is titled "Secrets of Oaxaca," and it explores the unique flavors and techniques of this beautiful region.

The episode opens with host Christopher Kimball explaining the different ingredients and techniques that make Oaxacan cuisine so special. He talks about the abundant use of chilies, the importance of masa, and the various meats and vegetables used in Oaxacan dishes.

Next, we meet local chef Celia Florián, who takes viewers on a tour of the bustling market in Oaxaca City. She introduces viewers to a variety of local ingredients, including fragrant herbs, spicy chilies, and fresh produce. We also see the famous Oaxacan cheese being made, which is used in many of the region's dishes.

Back in the Milk Street kitchen, Kimball and his team start cooking up some delicious Oaxacan dishes. They make a traditional mole, a complex sauce made with over 20 ingredients, including chilies, nuts, and various spices. The team also creates a dish called tlayudas, which is essentially a giant, toasted tortilla filled with beans, avocado, and cheese.

Next, the team makes tamales, a staple of Oaxacan cuisine. They use freshly made masa to create the dough and fill the tamales with various fillings, including pork, chicken, and vegetables. Kimball also shows viewers how to make a refreshing Oaxacan drink called tejate, which is made with corn, cocoa, cinnamon, and other spices.

Throughout the episode, viewers are treated to stunning shots of Oaxaca's beautiful landscape, including its colorful markets and historic buildings. The show also features interviews with locals who share their love and passion for Oaxacan cuisine, making this episode a celebration of the region's rich culinary heritage.

Overall, "Secrets of Oaxaca" is a fascinating and delicious look at one of Mexico's most vibrant culinary destinations. Viewers will come away with a deeper appreciation for Oaxacan cuisine, and perhaps even some new cooking inspiration.