Gourmet's Adventures With Ruth; Cocinar Mexicano
Cocinar Mexico Gourmet’s Adventures with Ruth VODCAST ONLY
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- Gourmet's Adventures With Ruth
- Cocinar Mexicano
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“There’s no better way to experience a culture than to stand at the stove with a wonderful cook.” –Ruth Reichl
Want to guarantee you eat well on your next trip? Then book a cooking vacation. That’s exactly what Gourmet Editor in Chief Ruth Reichl did for this 10-episode culinary journey. In Gourmet’s Adventures with Ruth, she uncovers the best cooking schools on five continents and brings along a host of her foodie and actor friends to sharpen their skills. Ruth came back with a suitcase of recipes and a new understanding of what it means to cook in another culture—and so will you.
For the series premiere, Ruth and actress Frances McDormand travel to Blackberry Farm, a Tennessee idyll where fly-fishing, beekeeping, and sophisticated Southern recipes are all on the menu. In other episodes, Ruth is whisked away to Marrakech, Morocco, for lessons on couscous and tagines, with Lorraine Bracco and to Bath, England, for secrets of homemade bread with Dianne Wiest. Plus, she fishes Seattle with Tom Skerritt and explores New York City’s Indian community with Jeffrey Wright.
Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. Before that she was the restaurant critic of the Los Angeles Times, where she was also named food editor. Her books include the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me With Apples, and Garlic and Sapphires. Series release date: 10/17/2009
- Program Description
“I came to Tepoztlán looking for the secret of authentic Mexican cooking; I found fabulous recipes that I will be cooking the rest of my life.” –Ruth Reichl
Location: Tepoztlan, Mexico Cooking School: Cocinar Mexicano
In the mountains south of Mexico City, Tepoztlán stands guard over a wealth of traditional recipes and local specialties. At Cocinar Mexicano, classes are taught by local women whose knowledge and skills have been passed down through generations. Here, Ruth and Gourmet food editor Ian Knauer commune with all the many forms corn takes on—by milling ancient strains of corn for masa, stuffing squash-blossom tamales, and mastering the tricky art of tortilla-making.
The program is located amidst the soaring volcanic peaks where Quetzalcóatl--the brilliantly plumed Aztec dragon god--is said to have been born. Most of the cooking in done “al fresco” and the instructors are with instructors are local village women. Trips include the local market, a local nopal farm and exploring the tradition of native corn. At Magda Bogin’s cooking school Cocinar Mexicano, these rich traditions come together in the form of age-old recipes taught by many of the local women all of whom share the culture and cuisine. Teresa Bello, Cocinar Mexicano’s main cook and instructor, and Magda accompany Ruth to the market where they buy ingredients that they will prepare during the class. Gisela, another instructor teaches Ruth how to make tortillas on a comal. They also prepare tlacoyos and quesadillas.
RECIPES Ancho Chiles Stuffed with-Cheese Zucchini and Squash Blossom Tamales Cilantro Soup
CAPRICHOS CHICKEN ROULADES STUFFED with HUITLACOCHE CLASSIC RED SAUCE FRESH SALSA VERDE MAKING TAMALES MASA for TORTILLAS THREE DIFFERENT WAYS NOPAL SALAD PILONCILLO ICE CREAM SQUASHFLOWER BISQUE with QUESADILLITAS TAMARIND SHOTS
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- Chicago: “Gourmet's Adventures With Ruth; Cocinar Mexicano,” 10/15/2009, WGBH Media Library & Archives, accessed February 22, 2017, http://openvault.wgbh.org/catalog/V_2C1E707842C44C499C7B1E4F26797846.
- MLA: “Gourmet's Adventures With Ruth; Cocinar Mexicano.” 10/15/2009. WGBH Media Library & Archives. Web. February 22, 2017. <http://openvault.wgbh.org/catalog/V_2C1E707842C44C499C7B1E4F26797846>.
- APA: Gourmet's Adventures With Ruth; Cocinar Mexicano. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_2C1E707842C44C499C7B1E4F26797846