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After giving viewers a quick on-location crash course in Mexican street food, Rick gets an idea. Why not create a one-night-only Mexican street-food stall right in his Chicago home kitchen as the centerpiece of an unforgettable cocktail party? And with that, he shows how to pull off three authentic Mexican street snacks . There are Molotes Poblanos—miniature blue corn masa turnovers with a choice of fillings: mushroom, potato-chorizo, and roasted poblano chiles with cheese; mouthwatering Tacos de Bistec con Nopales with juicy griddled steak, strips of nopal cactus and a drizzle of spicy tomatillo-arbol salsa; and Huaraches—griddled masa flatbreads, topped like pizzas with chorizo and tomatillo salsa . Rick mixes up some Agua de Jamaica—a bright red hibiscus-flower elixir that’s refreshing on its own and a perfect base for Mexican Cosmopolitans—and sets out some cut-up veggies, sprinkled with lime and chile, street vendor–style.