In this episode, Christopher Kimball travels to Oaxaca, Mexico, where he meets Jesus Ochoa, the sous chef at Criollo Restaurant, and learns how to make Carnitas. He then learns how to make Tlayudas from Pilar Cabrera, the owner and head chef of La Olla. Back at the kitchen, Milk Street Cook Lynn...
STEREO | HD
Saturday Nov 30th | 4:00pm | WGBY 57/HD |
Friday Jan 10th | 9:00pm | WGBY Create |
Saturday Jan 11th | 10:00am | WGBY Create |
Sunday Jan 12th | 12:00pm | WGBY Create |
Sunday Jan 12th | 9:00pm | WGBY Create |
Monday Jan 13th | 2:00am | WGBY Create |