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PODCAST

The Culinary Institute of America

Videos from The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

arts food

All Episodes

06:39

Red Kimchi

The Culinary Institute of America ·

2022/07/11

Kimchi Master Chef Lee Ha Yeon shows us how to make Korea’s most classic kimchi, Seoul-style red kimchi made with salt, napa cabbage, daikon, Asian pear, green onion, black sesame, and chili. Get recipes and watch the full series here!

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11:02

White Kimchi

The Culinary Institute of America ·

2022/07/10

Kimchi is Korea’s national dish and there are more than 180 regional varieties. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to Bong-Woori, where Kimchi Master Chef Lee Ha Yeon shows us how to make three types of kimchi. She starts by showing us white kimchi. Get recipes and watch the full series here!

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02:30

An Introduction to Korean Cuisine

The Culinary Institute of America ·

2022/07/09

Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America’s World Culinary Arts Series. In this volume, we’ll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Get recipes and watch the full series here!

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02:33

Touring Mexico City’s Xochimilco with Ruth Alegria

The Culinary Institute of America ·

2022/07/08

Xochimilco is known for its 100-mile network of canals. A World Heritage Site, these canals are remnants of Mexico’s pre-Hispanic past in what used to be an extensive lake and canal system that connected settlements of the Valley of Mexico. Today, locals and tourists alike enjoy Xochimilco as a peaceful respite from the bustle of Mexico City, riding on colorful boats called trajineras around the canals and system of artificially-made islands called chinampas. The chinampas are now home to a number

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06:04

Cooking at Quintonil with Chef Jorge Vallejo

The Culinary Institute of America ·

2022/07/07

Chef Jorge Vallejo of Quintonil shows us a signature dish of sardine in a green sauce, with purslane, arbequina olive oil, cactus, oyales herbs, white onion, serrano, and cilantro oil. Get recipes and watch the full series here!

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02:22

Mexico City’s Chef Jorge Vallejo of Quintonil

The Culinary Institute of America ·

2022/07/06

Chef Jorge Vallejo is chef-owner of Quintonil, which opened in 2012 and has since become a top dining destination in Mexico City, and landed him a spot on The World’s 50 Best Restaurants list. Chef Vallejo worked at noma, and under Enrique Olvera at Pujol for three years. Chef Vallejo creates unique dishes that show his passion for sourcing local and ancient Mexican ingredients while using modern cooking techniques. Get recipes and watch the full series here!

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03:35

Mexico City’s Chef Daniel Ovadia

The Culinary Institute of America ·

2022/07/05

Chef Daniel Ovadia is the young and ambitious owner of an empire of acclaimed restaurants. Inspired by his travels around Mexico, Chef Ovadia’s cuisine focuses on traditional recipes and native ingredients that he playfully transforms by creative culinary techniques. His menu shows his deeply rooted respect for perfection of traditional recipes and his ability to express his life and roots through food. Get recipes and watch the full series here!

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04:17

Mexico City’s Chef Edgar Nuñez of Restaurant SUD777

The Culinary Institute of America ·

2022/07/04

Chef Edgar Nuñez is pushing the boundaries of modern Mexican gastronomy at his restaurant Sud777, which is on the list for Latin America's 50 Best Restaurants. Sourcing much of his produce at Xochimilco, his creative menu celebrates seasonal and indigenous Mexican products. Get recipes and watch the full series here!

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10:10

Restaurant Pujol with Enrique Olvera

The Culinary Institute of America ·

2022/07/03

A native of Mexico City, Enrique Olvera graduated from The Culinary Institute of America in 1997, and is the chef-owner of Pujol, Eno Petrarca, and Eno Virreyes, in Mexico City, Maíz de Mar in Playa del Carmen, and Cosme in New York City. Chef Olvera’s reinterpretation of Mexico’s popular recipes as well as his experimentation with contemporary and millennia-old culinary techniques, has brought him fame well beyond the nation’s borders. Pujol has steadily climbed Restaurant Magazine’s World’s 50

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03:05

Restaurant El Bajío with Maria Teresa Ramirez Degollado

The Culinary Institute of America ·

2022/07/02

Next, we head to Restaurante El Bajío in northern Mexico City. Cármen Ramírez Degollado, known as “Titita,” has owned and operated El Bajío since 1972. With the help of family, including her daughter María Teresa Ramírez Degollado, she has opened 10 more El Bajío restaurants in Mexico City. Get recipes and watch the full series here!

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03:01

Jose Ramon Castillo’s Que Bo Chocolates in Mexico City

The Culinary Institute of America ·

2022/07/01

For something sweet, we visit José Ramón Castillo, renowned chocolatier and owner of Qué Bo in Mexico City’s Polanco neighborhood. His chocolates are made using indigenous Mexican ingredients and flavors, with an emphasis on sourcing and strengthening the quality and supply of Mexican chocolate. Get recipes and watch the full series here!

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02:14

Traditional Dishes at Mexico City’s Azul Histórico

The Culinary Institute of America ·

2022/06/30

Ruth Alegria and Sergio Remolina discuss the traditional dishes served at Chef Ricardo Muñoz Zurita’s Azul Histórico. We sample Molletes, Enchiladas with Black Oaxaca-style Mole, Memelitas, and Blue Corn Mushroom Quesadillas. Get recipes and watch the full series here!

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02:27

Mexico City’s Birria El Paisa

The Culinary Institute of America ·

2022/06/29

Birria is hearty Mexican stew originating from the state of Jalisco. Here at Birria "El Paisa" in Mexico City, food guide Francisco de Santiago shows us how to how to tuck into a bowl of “birria de chiva” or goat birria. Get recipes and watch the full series here!

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07:10

Mexico City’s Barbacoa El Calandrio

The Culinary Institute of America ·

2022/06/28

Barbacoa is Mexico’s pit barbecue. Wrapped in maguey leaves and slow roasted underground, barbacoa meats are steam-cooked for hours until they are “fall off the bone” tender. Usually barbacoa calls for lamb or goat or beef, even cow's head, but many regional variations occur throughout the Mexican states. Here, in Mexico City, Ruth Alegria and Francisco de Santiago show us the best way to enjoy barbacoa at Barbacoa “El Calandrio” owned by Teresa Jesus Alvarez. Get recipes and watch the full series

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06:27

Pozole in Mexico City

The Culinary Institute of America ·

2022/06/27

Francisco De Santiago, a.k.a. "Paco," and Ruth Alegria take us on a pozole crawl in Mexico City, and tell us about this traditional Mexican soup, with hominy, meat and garnishes of Mexican oregano, chiles, white onion, radishes, avocado, and lime. Our first stop is at Casa Tixla, a pozolería specializing in Pozole Guerrero. Here Ruth and Paco have green pozole, made with green pumpkin seeds, epazote, and chile serrano. Next, at Poctzin, they sample Jalisco-style red pozole made with chile guajillo

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07:12

Mexico City Street Tacos with Chef Sergio Remolina

The Culinary Institute of America ·

2022/06/26

Mexico City native, Sergio Remolina, Chef Instructor and Director of the Latin Studies program at The Culinary Institute of America, takes us on a tour of his favorite tacos stalls in Mexico City’s Tizapan neighborhood. His favorites are Taquería Pedro for tacos al pastor and Taquería Los Arbolitos for sweet bread tacos such as tacos de cabeza, de suadero, de tripa and de cesos. Get recipes and watch the full series here!

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11:17

Mexico City Taco Tour with Francisco De Santiago

The Culinary Institute of America ·

2022/06/25

Street food in Mexico City is ubiquitous, and some of the best in the world. The endless array of antojitos or “little cravings” that are sold in street stalls and markets can be daunting. Culinary guide, Francisco De Santiago, a.k.a. "Paco," leads us on a late night taco tour of Mexico City. As he explains, tacos are more than a food, but a way of life. Taquerías are a traditional gathering place for friends and families as well as an important part of nightlife in Mexico City. Stopping at El

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01:37

Mexico City Street Sweets with Ruth Alegria

The Culinary Institute of America ·

2022/06/24

Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, takes us on a tour of sweet street foods in Mexico City’s Coyoacán neighborhood. She shows us coconut-stuffed candied limes, candied apples with chili salt, sugared nuts, pepitas, and much more. Get recipes and watch the full series here!

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11:50

Mexico City’s Markets

The Culinary Institute of America ·

2022/06/23

Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, and Chef Roberto Santibañez, discuss the pre-Hispanic tradition of markets in Mexico. Ruth takes us on a tour of the Xochimilco Market to show us an array of Mexico’s lesser known indigenous produce, and to try a thousand-year-old recipe for atole. Get recipes and watch the full series here!

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03:11

A Culinary Tour of Mexico City

The Culinary Institute of America ·

2022/06/22

One of the world’s largest cities, Mexico City seems to run on adrenaline. From its rich history as a pre-Colombian metropolis, to its Spanish colonial grandeur, to its now bustling contemporary edge, Mexico’s nearly 500-year-old capital is a synthesis of the old and the new. Mexico City abounds with enticing food, and its ancient and treasured culinary traditions can be enjoyed on almost every street. From the sizzling taquería stall, to a smoky barbacoa restaurant, to a steaming bowl of birria, to

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