Name: Mexico: One Plate at a Time with Rick Bayless
Uploaded: 2021-08-25T21:38:51.000Z
Description: The critically acclaimed Public Television series, Mexico: One Plate at a Time with Rick Bayless, brings to life the foods, the flavors, the stories, and the fun of Mexico.

The critically acclaimed Public Television series, Mexico: One Plate at a Time with Rick Bayless, brings to life the foods, the flavors, the stories, and the fun of Mexico.

GoTraveler

The Baja California peninsula boasts a climate reminiscent of the Mediterranean Sea. Rick makes tacos with ingredients from the gardens of the Rancho La Puerta spa, and meets up with Chefs Miguel Angel Guerrero Yagües and Jair Tellez.

Mediterranean Baja

Three local Tijuana foodies take Rick on a taco crawl. Experience arrachera tacos, suadero tacos, sautéed and fried shrimp tacos, steamed tacos, and smoked salmon tacos. At home, Rick creates a taco feast for a casual backyard cookout.

Tijuana Taco Crawl

Rick is always up for a cooking challenge, and after a day on the waters of the Sea of Cortez, Rick grills dinner for the group on the beach of Espiritu Santo island. To stock up on supplies Rick shops in the La Paz market for ingredients.

Cooking on the Sea of Cortez

Join Rick and winemaker Hugo d'Acosta as they toast the world-class wines of Baja California Norte. Hugo first introduces Rick his Casa de Piedra wines before moving on to Tres Mujeres, L.A. Cetto, and the San Rafael Winery.

Presenting: World-Class Wines of Baja

Ever travel to a tourist mecca and wonder what the locals eat? Join Rick and his friend Hugo to find the best Mexican food in Los Cabos. First stop is the municipal market in San Jose del Cabo, then they enjoy carnitas at Los Michoacános.

Eat Like a Local in Los Cabos

Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay. They catch up with local lobster fishermen and clam divers and follow that up with shore lunch on Isla de Magdalena.

A Delicious Feast in Magdalena Bay

Ever dream of owning a winery? Don and Tru Miller made their dreams come true when they built Adobe Guadalupe. Rick's dream of cooking in their stunning kitchen, with its handmade wood-fired oven, comes true this season. Dream on.

Cooking in Wine Country

There is a long heritage of good food in Tijuana. The city has an amazing taco, culture and is the birthplace of the Caesar salad. Today, Tijuana boasts one of the top culinary schools in the country and some of the best chefs in Mexico.

Tijuana Round Table

Fish tacos embody Ensenada's history: Fresh fish from pristine waters encased in crispy batter influenced by Asian immigrants, topped with Spanish-inspired creamy sauces, wrapped in a very Mexican corn tortilla, and spiked with chile.

Extraordinarily Delicious Ensenada

Many of us experienced our first Mexican beer on a beach with a squeeze of lime. Now we are happy to see a beer revolution rumbling in the Baja peninsula. Rick takes us from the Tecate brewery to the Tijuana brewery. Salud-

Mexican Microbrews and Pub Fare

Two of Ensenada's best chefs, Benito Molina, and Alain Genchi, join Rick for a lesson in mollusk farming. Juan Carlos Lapuente takes the trio to the rich coastal waters to see oyster and mussel farming and learn why these waters thrive.

Sustainable Aquaculture in the Rich Waters of Ensenada

There is magic in the charming Baja town of Todos Santos. It all starts at the roadside bar Art and Beer. Then Rick checks into the Hotel California before meeting with Sergio Jaurequi, as well as Chefs Doña Ramona and Dany Lamote.

Todos Santos Magic

Rick introduces us to some of Los Cabos' top chefs and their restaurants, then cooks dinner for them at a luxurious beach house. At dinner, Rick, Margarita, and the local chefs discuss the philosophy of cooking and dining together.

Baja Beach House Cooking

Rick takes us on a remarkable journey through Oaxaca City during the revered Día de Los Muertos (Day of the Dead) holiday. Much preparation for the celebration takes place in October, and Rick gives us an insider's look at the fiesta.

Oaxaca's Most Magical Holiday

Everything tastes better when cooked over a fire, at least that is the Oaxacan credo. From soup to barbacoa, fiery embers influence the flavor of Oaxaca's food in just the right ways. Join Rick in Oaxaca, San Felipe Usila, and Zaachilla.

Oaxaca's Live-Fire Cooking

Mexico's beaches glimmer with pristine perfection. Chef Rick Bayless takes us off the beaten path to find great food and even better beaches such as Playa Chahue and Playa Principal. You would be well-advised to follow his lead.

Off the Beaten Path in Huatulco

Mescal is experiencing a renaissance in Mexico and throughout the United States. Journey with Rick to witness firsthand how an Oaxacan distiller handcrafts this fine spirit renowned for its rich, smoky complexity and brightness.

Artisan Mescal

So many moles, so little time. Rick will focus on two moles while visiting the Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students.

Oaxaca, the Land of Seven Moles

Ever on a quest to learn more about food, Rick even vacations with a food-oriented agenda. Join him in the mountains of Finca Las Nieves, with its artisanal coffee production and organic gardens, and learn about sustainable gardening.

Delicious Eco-Tourism

The variety of corns available in Oaxaca boggles the mind and the taste buds. Rick introduces us to Amado Ramirez Leyva who believes that corn, domesticated some 9,000 years ago in Mexico, represents the very foundation of Mexican culture.

The Kernel of Deliciousness

"You are what you eat." Brillat Savarin's statement fuels Rick's tour of the 21 de Noviembre market in downtown Oaxaca. We uncover the incredibly rich culture of the market and its role in the daily lives and meals of the local population.

Mercado Madness

In Mexico, cheese is all about freshness, and fresh cheese is exactly what Rick has found in the village of Rojas where he and two local women turn uber-fresh milk from alfalfa-fed cows into queso fresco and salty quesillo (string cheese).

Oaxacan Cheese Primer

Ever dream of renting a space with a kitchen in Mexico just to cook all the fresh fish you can eat? Rick lives the dream at Hotel Villas Carrizalillo in Puerto Escondido. With few culinary tools, and fresh ingredients, it is time to feast.

Puerto Escondido: Living the Dream

In Mexico, hot chocolate and coffee are equally enjoyed. The Seasons of My Heart Cooking School explains the roasting process from two perspectives, while the Finca Las Nieves Coffee Plantation offers a look into organic coffee production.

Chocolate & Coffee from Bean to Cup

The once unknown state of Oaxaca is now on the savvy traveler's hit list. Its capital is one of Mexico's most enjoyable colonial cities. Rick takes the spirit of Oaxaca home, and with a group of friends, creates a dinner sure to transport.

Bringing Oaxaca Home

Oaxaca has long been known for its seven moles, unparalleled home-cooking, and remarkable market fare. Lately, its restaurant reputation has skyrocketed, too. Deservedly so. Rick visits four of the top chef contenders in Oaxaca City.

Oaxaca's Top Chefs

Restaurateur Gabriella Camara might be the most energetic woman in Mexico City. Raised by a family that loves food, by age 23 she was inspired to open her first restaurant, Contramar. In 2010, she and Chef Jair Tellez created Mero Toro.

A Seafood Dream

Have you ever seen a kid in a candy store? Their excitement pales next to a chef in a market. Take an exhilarating morning trek to the Central de Abastos, among the world's largest markets, with Rick Bayless and Chef Eduardo "Lalo" Garcia.

A Chef's Path

"Eat your veggies" is a line that children from Mexico to Morocco hear from their parents. Meet a pair of chefs, Israel Montero and Alfredo Chaves of Kaah Siis Restaurant, who grow, cook, and consume their own garden-fresh vegetables.

Island Time

Jorge Vallejo is among Mexico City's rare chefs. His food has inspired Rick and Deanne for many years, but what inspires Jorge? One word: Tacos. Rick follows Jorge on a taco tour, from Tacos Gus to Taqueria Los Cocuyos, it is taco time.

Under the Influence (of Tacos)

Ricks got nothing against cerveza and margaritas, but Rick wants to explore another side of Mexican drinking: wine. Mexican wine. And no, that is not a misnomer. In fact, the burgeoning craft of Mexican wine is growing in unusual places.

Mexico: It's (a) Wine Country

In the land of the tortilla, bread is often overlooked. If Chef Elena Reygadas has anything to say about it, however, bread will soon rise as an important player in Mexican cuisine, and she certainly has the right tools to effect change.

Artisanal Bread in Tortilla Land

The Mercado Lazaro Cardenas is standard as far as markets in Mexico City go, but turn one corner, and you are in the world of coffee geeks, of which Rick is a proud citizen. Rick also meets with mixologists Joseph Mortera and Ricardo Nava.

Shaking Up the Margarita

Chef Edgar Nuñez wants to change the world. Like Rick, Edgar believes everyone should have access to fresh, local food, that Mexican chefs should embrace their own cuisine, and that mentoring the younger generation is very important.

How to Feed a City

Carlos Yescas wants to introduce outstanding artisanal Mexican cheeses to the world. Join Rick and Yescas as they scour Mexico for the best cheese producers and visit Mexico City to find chefs that integrate the cheeses into their menus.

A Passion for Cheese

Who do Mexico City's top chefs believe will be the next great chef to emerge from Mexico? Pablo Salas. The odd thing is, Salas does not work in Mexico City. His restaurant, Amaranta, is in Toluca, and Rick travels to meet him there.

Market Inspirations, Local Genius

Mexico and chocolate go together like salsa and chips. A few Mexico City chocolatiers see more potential for Mexican chocolate beyond churros. They see single-origin chocolate bars, lovely hand-formed truffles, even ambitious sculptures.

Mexican Chocolate: The Next Chapter

As notable restaurants have increased in Mexico City, so have local culinary schools. Rick visits the Coronado Cooking School whose mission is to educate the next generation of chefs. Rick also hosts students in the Frontera Test Kitchens.

Building a World Class Cuisine Starts with a Sound Foundation

Chefs can get excited over the littlest thing. For Josefina Santacruz, that one thing is beans. For savory, flavorful examples of beans done right, Rick and Josefina head to Nico's Restaurant, Hidalguense restaurant, and Yuban restaurant.

It All Begins with Beans

Deep in the Sian Ka'an nature reserve is a remote village named Punta Allen, Rick and Chef Juan Pablo join a team representing the local sustainable lobster fishing cooperative for an afternoon at sea. The day's catch? A Caribbean lobster.

The Hunt for Caribbean Lobster

Chef Miriam Peraza and Rick tour the bustling Mercado de Lucas de Galvez in Merida before visiting the remote town of Yaxunah. At Manjarblanco restaurant, Miriam reveals her secret behind classic panuchos, sopa de lima, and queso relleno.

A Tour of Traditions

Join Rick in Playa del Carmen where roadside vendors and stands serve authentic Mexican food. At Le Chique, Chef Jonatán Gómez Luna dazzles Rick with feats of molecular gastronomy. Also, Rick reveals how to execute the perfect taco party.

Off the Beaten Path in Playa del Carmen

The Caribbean Sea provides bountiful fish, aptly translated on the plate through ceviche. Meet Chefs Pedro Abascal, Xavier Perez Stone, and Diego Lopez who reveal their own delectable ceviches, and visit Rick's new restaurant, Lena Brava.

Ceviches Gone Wild

At Hartwood restaurant, Chef Eric Werner explains the fascinating farm-to-table supply chain that provides Hartwood's live-fire kitchen with fresh ingredients. The rustic simplicity inspires Rick to shop for produce and cook up a storm.

Cooking Like a Local

In the Yucatán, cooking over fire is a way of life, and Chefs Juan Pablo Loza, Federico Lopez, and Eric Werner demonstrate their mastery cooking with flame. Back at Lena Brava in Chicago, Rick prepares spatchcock chicken al oregano.

Love of Live Fire Cooking

Chef and Author David Sterling takes Rick on an inspiring whirlwind tour of the Yucatán peninsula, including to the rustic wood-burning ovens at Panadería Liz in Merida. Then, it is back to the gorgeous kitchen at Los Dos Cooking School.

Baking Up Comfort

Federico Lopez, one of Mexico's most talented chefs, joins Rick at the enchanting Mercado Municipal to extol the virtues of unique Yucatecan produce. They also visit Temozón for smoked meats, and with their basket full, it is time to cook.

The Splendor of Yucatán's Enchanting Markets

If you could define the singular challenge facing Yucatecan chefs, it is about honoring the past while pushing forward. Perhaps no one is more emblematic of the effort than Pedro Evia, co-owner of Ku'uk, a molecular fine dining palace.

A Place of Deeply Rooted Innovation

Chocolatier Mathieu Brees and Rick travel into the jungles of Ticul for a tour of cacao groves, then to the Ki' Xocolatl chocolate factory in Merida. After all that chocolate daydreaming, Rick makes a trio of cacao-inspired dishes.

Chocolate Dreams, Cacao Fantasies

Rick discusses Chef Pedro Abascal's reliance on local farms to supply his hotel restaurants, before visiting a lamb farm in Tizimín, and C-Grill restaurant. In Chicago, Rick heads to the outdoor Green City Market to gather ingredients.

Dreaming of Sustainable Agriculture

Cooking in underground pits is an elemental part of Yucatecan cooking, and is downright sacred. In Yaxunah, Rick witnesses the process of making cochinita pibil. He also visits the smoky ovens in Temozón, stoking Rick's inner pit master.

Pit Cooking, Sacred and Smoky

Chef Roberto Solis' approach to food has always been different. At his restaurant, Nectar, Roberto shows Rick how to make three of his restaurant's favorite dishes. At home, Rick makes tostadas of charred octopus with escabeche, and more.

Mexico: One Plate at a Time with Rick Bayless

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