SHOW & RECIPE FOR MARCH 29

COOKING ON THE RIVERWALK
We start today’s show from San Antonio with Chef Chip McMullin, who’s doing some wonderful things with fresh and local ingredients in a very high-profile location. To Chip, Caleza Grill at the Westin Riverwalk offers a perfect opportunity to wow visitors to San Antonio from all over the world, while sharing with locals his own adventures in culture and cuisine.

AN AMAZING DEVELOPMENT
We all know some beers have a “born on” date, but so few of us know how a beer is actually born. So we check in with good friend Jaime Jurado. In his work with Gambrinus Corp., which counts among its brands the ever-iconic Shiner, Jaime oversees the kind of experimentation that produces seasonal and other special beers. We sit down with Jaime in his “development brewery” to sip away at brews we may well we tasting soon.

CLAIMING MI TIERRA
Like a lot of cities, San Antonio has had its ups and downs – especially the downs over the decades when it comes to downtown. Yet long before the Riverwalk was built for the 1964 World’s Fair, a Mexican-American family was dreaming big. That family started cooking what it cooked best in a tiny location near the old open marketplace – and within a few years, as family members tell us, that tiny space called Mi Tierra had become one of the biggest restaurants you’ll ever see.

This Week's Delicious Mischief Recipe...
TORTILLA SOUP
1 tablespoon vegetable oil, plus more for frying
2 large onions, chopped
8 cloves garlic, minced
1 tablespoon plus 1 1/2 tsp. coarse kosher salt
1 teaspoon ground cumin
1/2 teaspoon red chile flakes
12 cups reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes
Juice of 2 limes
1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
1 cup chopped fresh cilantro
Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping

Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.

Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches. Sprinkle with 1 tsp. salt. Set aside.
Purée soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt.

Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips and your choice of toppings. Serves 8-10.