At an open-air market in Oaxaca, Christopher Kimball samples regional specialties. He encounters Beatriz Vázquez, the market's celebrated Frida Kahlo impersonator, who prepares for him her signature dish: Enchiladas Verdes. Continuing his exploration of the market’s culinary offerings, he savors Molletes, a delightful open-faced sandwich built upon hearty bread with refried beans and melted cheese. Returning to the kitchen, Catherine Smart demonstrates her recipe for Green Enchiladas with Chicken and Cheese. Matthew Card guides us through the preparation of a vibrant Tomatillo-Avocado Salsa, while Bianca Borges shares her method for crafting Oaxacan-style Molletes, accompanied by Pico de Gallo, using readily available ingredients in the United States.
