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 Is there a “silver bullet” that can make us healthy and feeling full of vitality? Rick’s on a quest to find out. Will he find it at the stall of a vendor of exotic herbal remedies? In a simple bowl of seafood soup? In his own recipe for Caldo Tlapeño, a classic chicken soup made with epazote and chiles? In a detoxifying mud mask in the town of Coyuca? His quest ultimately takes him to the fruit and vegetable aisles of the pristine La Merced Market in Mexico City, where he makes sense of the quest for health and eternal youth: it’s all about moderation, balance and eating fresh foods. This is all reflected at Rick’s restaurant, Frontera Grill, and we see it in one of his favorite lunches of Chard Tacos with Tomatillo Salsa. From there, Rick takes us to his own beautiful garden for some tips on growing your own produce—and he gathers the ingredients to make a healthy, richly flavorful vegetable stew, Pipian Verde de Verduras.
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