Season 3, Episode 5

Global Flavors of Texas

Texas is famous for American barbecue, but today Roger Mooking is making his way through the Lone Star state for live-fire Latin American cooking and to savor the flavors of smoked European-style sausages. Class is in session at the Culinary Institute of America in San Antonio and Roger gets a lesson in preparing Mexican-style short ribs cooked in the ground. Elgin is a town famous for their German-style sausages and Roger visits Meyer's and helps prepare thousands of twice smoked sausages.
See Tune-In Times

Recipes From This Episode

Cactus Paddle Salad (Ensalada de Nopales Asados)

Flour Tortillas (Tortillas de Harina)

Stone-Ground Tomato Salsa (Salsa Roja en Molcajete)

Meyer's Skillet Queso

Tatemado Short Ribs (Tatemado de Costilla de Res)

Clay Pot Beans (Frijoles de la Olla)

Guacamole

Avocado Salsa (Salsa de Aguacate)

Spit-Roasted Kid Goat (Cabrito Asado)

Restaurants From This Episode

Previous Episode

Fiery Mexican Feast

Next Episode

Small Packages, Big Flavors

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

SEARious Meats

3:30pm | 2:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Sundays 8|7c

So Much Pretty Food Here