A Taste of Mexico

It’s all about authentic flavor in this episode, as Seth visits three restaurants bringing Mexican food to the D.C. area. El Papi Real Street Tacos in Camp Springs, MD offers “Rudy’s Sampler” of birria tacos. In the Petworth neighborhood, DC Corazon’s red mole is on the menu, and Seth rounds out his Mexican food adventure with tuna tostadas from Taqueria Picoso in Alexandria, VA.

Seth Tillman heads to El Papi Street Tacos in Camp Springs, Maryland where Chef Rudy Zamora-Herrera shares some of the secrets behind his delicious birria tacos. Rudy prepares the consommé (sauce) using 17 ingredients and "magic powers" and incorporates flavors from all over Mexico to create a cauldron of flavors. The consommé is then added to the leftover brisket broth and simmered.

Seth Tillman visits DC Corazon to learn the authentic recipe of red mole. Chef Josie demonstrates how to make the perfect Mexican mole sauce — an essential Mexican food — using the main ingredients of chiles, nuts, spices, and chocolate.

Seth Tillman visits Taqueria Picoso where head chef Elio Gómez shows how they make tuna tostadas, which feature raw sashimi-grade tuna marinated in a delicious miso-infused oil. Placed on homemade tortillas and drizzled with serrano mayo, topped with fresh cucumbers, avocado puree, fried leeks, and a reduction of ponzu sauce, these tostadas are sure to satisfy your cravings.