World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Mexico City, Mexico, in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 4, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Anthony Bourdain pays a neighborly visit to the United States' "brother from another mother," the politically complex nation of Mexico, and finds an equally complex type of food.
"I think most American’s view of Mexican food is like beans, fried tortilla, melted cheese and some chicken," Bourdain says.
In Oaxaca, Bourdain's palate is taken back to pre-Hispanic times, with labor-intensive moles and homemade masa. In Mexico City, he finds a new generation of chefs mixing those ancient Aztec traditions with the avant-garde. And in both places, there is many a shot of mezcal, Mexico's smoky, brash spirit of the agave plant.
Wash down the grit of the episode with an ice-cold michelada – a Mexican beer cocktail - from Mexico City-born chef Pati Jinich.
Michelada
(Makes 1)
Recipe courtesy Pati Jinich, and reprinted with permission from "Pati's Mexican Table: The Secrets of Real Mexican Home Cooking."
Picture this: a frosty, ice-cold mug rimmed with tangy citrus and crunchy salt, filled with a mixture of beer and freshly squeezed lime juice. This is the michelada.
There are many versions: some, like the michelada especial, are over-the-top combos of salty, spicy and sour flavors. In any case, Mexico’s dressed-up version of a beer will have you licking the last drops of salty lime juice off the rim of the frozen mug. You may never think of beer in the same way again.
Kosher or coarse sea salt
1 lime wedge
Ice cubes (optional)
2-3 tablespoons freshly squeezed lime juice
1 cold 12-ounce beer, preferably Mexican
For a michelada especial:
Dash of hot sauce, like Tabasco, Cholula, or Valentina or a combination
Dash of a salty sauce, like soy sauce, Worcestershire or Maggi
Pinch of kosher or coarse sea salt
Pinch of freshly ground black pepper
1. Place a beer mug in the freezer for a couple of hours or until chilled.
2. Spread the salt on a small plate. Rub the rim of the mug with the lime wedge and dip the rim gently into the salt to coat. Place a couple of ice cubes, if using, in the mug.
3. Add the lime juice, then pour in the beer. Or, if making a Michelada especial, add the optional ingredients to taste, along with the lime juice, to the chilled mug. Stir lightly, then pour in the beer.
*You can give the drink an extra kick by dipping the rim of the glass in chile powder or a chile powder seasoning, like Tajín.
Previously on "Parts Unknown":
- Lyon
In Lyon, a hearty serving of tradition
- Las Vegas
10 things you didn't know about Las Vegas
7 sure bets for Las Vegas dining
- Punjab
Bourdain strikes vegetarian gold in Punjab
6 secrets of Punjab
- Detroit
The dog-eat-dog turf of Detroit's classic coneys
- Tokyo
Tasting Tokyo's treasures
- South Africa
Taste the Rainbow Nation
- Sicily
Sicilian food to soothe the soul
10 things to know before visiting Sicily
- Copenhagen
A sense of place in Copenhagen cuisine
- New Mexico
In New Mexico, choose a side: red or green
Bourdain cops to mistake on Frito pie canned chili claim
10 things to know before visiting New Mexico
- Granada, Spain
Traditional tapas in Granada
11 things to know before visiting Spain
- Israel, the West Bank and Gaza
In Jerusalem, even food origins are contentious
10 things to know before visiting Israel, the West Bank and Gaza
Bourdain has traditional Palestinian meal
- Congo
SPAM and coq au vin on the Congo River
- Peru
Peruvian food, from guinea pigs to pisco sours
Peruvian food is having a moment
Make perfect pisco sours and ceviche
South America's pisco enjoys North American revival
- Libya
Breakfast in Libya
Where fast food tastes like freedom
- Morocco
iReport: In Morocco, eating is the spice of life
Street snacking in Morocco
- Canada
O Canada! Our home and delicious land
Come for the strip bars, stay for the poutine
- Colombia
Colombian cuisine – from aguardiente to viche
Americans just don’t understand the potato. Colombians do.
- Los Angeles Koreatown
The ever-changing flavor of L.A.'s Koreatown
Bridging generations and cultures, one blistering bowl of bibimbap at a time
Los Angeles food trucks are in it for the long haul
- Myanmar
Fall in love with Myanmar's cuisine
In Myanmar, drink your tea and eat it too
