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The host picks vegetables with her children. Then, they prepare a healthful meal together. On the menu: bean burritos with cauliflower and cheese; ground-beef empanadas; chicken tostadas.
Mexican desserts are made. Included: chocolate flan; crepes stuffed with pecans, bananas and cajeta; caramel popcorn balls; Aztec hot chocolate spiced with cinnamon and chili.
Prepared: smoky salsa made with guajillo chiles; mango-habanero salsa. Also: shrimp-and-cheese enchiladas; grilled sea bass.
A seafood feast is prepared. Included: crab-avocado salad; pan-roasted halibut in corn husks; chipotle-cream shrimp; ahi-tuna quesadillas; honeydew margaritas.
Caldo de res, a Mexican beef soup, is made, along with arroz rojo, pickled vegetables and cajeta gelatin.
Oaxacan cuisine is prepared. Included: mole negro; marinated cheese with fragrant herbs; tlayuda.
Marcela and her aunt share family recipes and stories. On the menu: tuna-stuffed chilis; lamb-albóndiga soup; chipotle-sweet-potato casserole; tequila-grapefruit cocktails.
We don't have an overview of this episode, please check back later.
We don't have an overview of this episode, please check back later.
Recipes from the Yucatan Peninsula. Included: cochinita pibil, a slow-roasted pork dish marinated in an orange-and-achiote sauce; pickled habanero chiles and red onions; guacamole; guava pound cake.
For Mother's Day, Marcela teaches her sister how to make their mom's polvoróns, a sweet Mexican shortbread. Also prepared: tostadas topped with spicy chicken; pork slow-cooked in fresh tomatillo salsa.
Marcela celebrates Cinco de Mayo in the Season 5 opener. On the menu: spiced chicken coated in chocolate-pasilla sauce; kale-stuffed tamales; chorizo-and-potato flautas; cucumber-strawberry margaritas.
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