Christopher Kimball travels to Mexico City to learn how to make Cheese Enchiladas with Salsa Roja, featuring an easy, blender-blitzed red salsa that also offers a lesson in charring vegetables. Then, it’s Mexican Cowboy Beans (Frijoles Charros), flavored with bacon and chipotle. Finally, inspired by a popular street snack, we make Mexican-Style Corn with Chili and Lime (Esquites).