Marcela celebrates Cinco de Mayo in the Season 5 opener. On the menu: spiced chicken coated in chocolate-pasilla sauce; kale-stuffed tamales; chorizo-and-potato flautas; cucumber-strawberry margaritas.
For Mother's Day, Marcela teaches her sister how to make their mom's polvoróns, a sweet Mexican shortbread. Also prepared: tostadas topped with spicy chicken; pork slow-cooked in fresh tomatillo salsa.
Recipes from the Yucatan Peninsula. Included: cochinita pibil, a slow-roasted pork dish marinated in an orange-and-achiote sauce; pickled habanero chiles and red onions; guacamole; guava pound cake.
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Marcela and her aunt share family recipes and stories. On the menu: tuna-stuffed chilis; lamb-albóndiga soup; chipotle-sweet-potato casserole; tequila-grapefruit cocktails.
Oaxacan cuisine is prepared. Included: mole negro; marinated cheese with fragrant herbs; tlayuda.
Caldo de res, a Mexican beef soup, is made, along with arroz rojo, pickled vegetables and cajeta gelatin.
A seafood feast is prepared. Included: crab-avocado salad; pan-roasted halibut in corn husks; chipotle-cream shrimp; ahi-tuna quesadillas; honeydew margaritas.
Prepared: smoky salsa made with guajillo chiles; mango-habanero salsa. Also: shrimp-and-cheese enchiladas; grilled sea bass.
Mexican desserts are made. Included: chocolate flan; crepes stuffed with pecans, bananas and cajeta; caramel popcorn balls; Aztec hot chocolate spiced with cinnamon and chili.
The host picks vegetables with her children. Then, they prepare a healthful meal together. On the menu: bean burritos with cauliflower and cheese; ground-beef empanadas; chicken tostadas.
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