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Everywhere Rick goes, he asks chefs about Mexico’s up-and-coming talent. These days, Mexico City’s chefs all have the same answer: Pablo Salas. The odd thing? Salas doesn’t work in Mexico City – his restaurant, Amaranta, is in Toluca, about an hour’s drive away . Undaunted by the trip, Rick meets Pablo at the Santiago Tianguistengo Market to get a look at the traditions that inspire Pablo’s modern Mexiquense cooking – from the myriad of chorizo choices to the pasilla chiles and vegetables. The chefs also visit a local carniceria for a peek at Toluca’s famed chorizo. In the Amaranta kitchens, Pablo shows us the simple tricks to his favorite mole with oxtail . At home, Rick makes an easy version of chorizo to use in crispy potato sopes.