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 Whether you’re thinking of a spicy sauce or a saucy dance, the spirit of salsa comes together in an episode that explores Mexico’s lively blend of influences. Rick checks out Candela, a “hot” salsa club in Oaxaca, watches the steamy Danzon dancers in a Sunday night in the plaza of Veracruz, and teaches us to “tumbada”—not a dance, but a recipe that encourages “throwing things together”—with the seafood specialty Arroz a la Tumbada. Rick also demonstrates how to make your own Salsa de Molcajete, and adapts the spirit of tumbada to Chicago with Spicy Jalapeño Beef Tips.
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