After giving viewers a quick on-location crash course in Mexican street food, Rick gets an idea. Why not create a one-night-only Mexican street-food stall right in his Chicago home kitchen as the centerpiece of an unforgettable cocktail party? And with that, he shows how to pull off three authentic Mexican street snacks. There are Molotes Poblanos—miniature blue corn masa turnovers with a choice of fillings: mushroom, potato-chorizo, and roasted poblano chiles with cheese; mouthwatering Tacos de Bistec con Nopales with juicy griddled steak, strips of nopal cactus and a drizzle of spicy tomatillo-arbol salsa; and Huaraches—griddled masa flatbreads, topped like pizzas with chorizo and tomatillo salsa. Rick mixes up some Agua de Jamaica—a bright red hibiscus-flower elixir that’s refreshing on its own and a perfect base for Mexican Cosmopolitans—and sets out some cut-up veggies, sprinkled with lime and chile, street vendor–style.
