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Wok eggs, fried rice and hot Dry Noodles.
In this episode, Christopher Kimball visits Paola Briseño González and Javier Cabral to learn about the flavors of Jalisco, Mexico. Back in the kitchen, we make Colima-Style Shredded Braised Pork accentuated by smooth and subtly sweet coconut vinegar. Then, we bake Banana Custard Pie with Caramelized Sugar for a simple, yet rustic dessert. Next, we make the rich and nutty condiment Salsa Macha Costeña, followed by Carne en su Jugo, a brothy dish of short ribs and beans.