Signature Dish

How CIELO ROJO Makes Their Unique Pozole Verde

Seth Tillman explores the process of making pozole verde at Cielo Rojo, a Mexican restaurant in Takoma Park. Chef David showcases the ingredients -- tomatillos, cilantro, pumpkin seeds, dry oregano, bay leaves, epazote, jalapeños, onions, roasted poblano peppers, serranos, and garlic -- which are blended together to create a vibrant salsa verde that is combined hominy, chicken, and chicken broth.

How CIELO ROJO Makes Their Unique Pozole Verde

5m 40s

  • Plant Based Plates: asset-mezzanine-16x9

    Plant Based Plates

    S3 E9 - 26m 52s

    Seth explores plant-based cuisine in the DC area. His first stop is to Dupont Circle to visit DC Vegan and try their twist on an old favorite: the jackfruit Philly cheesesteak. He then heads to Chay in Falls Church to try the hearty vegan take on the Vietnamese bun bo hue. And finally, he samples a savory mushroom kitfo, along with bold Ethiopian coffee, at Feru Restaurant & Bar.

  • Indian Adventure: asset-mezzanine-16x9

    Indian Adventure

    S3 E8 - 27m 1s

    Seth Tillman embarks on a savory tour of D.C.’s Indian cuisine, visiting the celebrated Daru on the H Street Corridor for their striped bass paturi, stopping in Chinatown for the complex Nirvana 37 at the sleek Karizma Modern Indian, and finishing up with a rum chicken keema in NoMa at neighborhood favorite Indigo.

  • Signature Drinks: asset-mezzanine-16x9

    Signature Drinks

    S3 E7 - 28m 57s

    Seth stirs things up with signature drinks! He first heads to Virginia’s wine country to visit Delaplane’s Barrel Oak Winery, where he samples a glass of aged Norton wine. Next, he sips on the Queen Bee’s Knees cocktail, made with genever gin, at Tenth Ward Distilling Company in Frederick, MD. And he wraps at Hyattsville, MD's Streetcar 82 Brewing Co. for a pint of the Fancy Nancy hazy IPA.

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