El Pinto on "Food Tech" on History Channel

Posted by: Dave DeWitt

 

Food Tech

Episode: Mexican

Thursday, February 11 09:00 PM

Friday, February 12 01:00 AM

Thursday, February 18 08:00 PM

Friday, February 19 12:00 AM

With Americans eating more than 85 billion tortillas a year, Mexican food is very popular. But did you know that a donkey is a key to great tequila? Ever wondered how many times they refry refried beans? And what do sound waves have to do with guacamole? Watch host Bobby Bognar as he travels south of the border to help an old artist make a classic Mexican cooking dish from volcanic rock. On the high seas, he'll try to keep his cookies in a rough and tumble hunt for mahi mahi. And he visits El Pinto's salsa processing plant in Albuquerque and talks with Jim Garcia and John and Jim Thomas, "The Salsa Twins" as they process their best-selling salsa. And he'll show us how a fruit that resembles a human brain becomes a classic Mexican after-dinner drink.

Rating: TVPG

Running Time: 60 minutes

Comments (1)

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I'm glad Terry liked the show, and sorry that Willard found it amateurish...luckily for me, that pov is in the minority.

That said, I loved meeting Dave and working with him the day we shot at El Pinto, and I was bummed that his segment didn't make the show. If we do a second season, hopefully we can visit with him again!

Dave, I know you are far too professional to complain about being cut, but I also know that it sucks.

As always, a great website...love your stuff!
Bobby Bognar , March 09, 2010

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