In this episode, Christopher Kimball visits Paola Briseno Gonzalez and Javier Cabral to learn about the flavors of Jalisco, Mexico. Back in the kitchen, we make Colima-Style Shredded Braised Pork accentuated by smooth and subtly sweet coconut vinegar. Then, we bake Banana Custard Pie with Caramelized Sugar for a simple, yet rustic dessert. Next, we make the rich and nutty condiment Salsa Macha Costena, followed by Carne en su Jugo, a brothy dish of short ribs and beans.