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Mexico -- One Plate at a Time with Rick Bayless

Green Mole & Pipian: Lessons of the Mayoras (#123)

Pipian Verde, sometimes called Green Mole, is one of the glories of Mexican cooking. A tangy, tomatillo-based sauce, thickened with toasted pumpkin seeds, it's served with everything from chicken to fish and seafood in the most sophisticated restaurants and the most humble market fondas. Rick takes us to Fonda El Refugio, a famous home-style restaurant in Mexico City's Zona Rosa, where the five courses of the traditional Mexican meal, or comida, serve as the structural framework of the show. When he arrives at the centerpiece of the meal, Pipian de Pollo, Rick takes us back to Chicago and shows us how to make it. Then, it's back to the kitchen at Fonda El Refugio, to watch it being served up by the very special kitchen staff --dignified older women who have spent their lives cooking and have earned the honorific title "mayora." In a country where elders are treated with the greatest respect, these kitchen "sages," are guardians of the traditional ingredients and the old ways of Mexican cooking. Back in Chicago, Rick pays homage to the new with his own Almond Pipian with Fried Shrimp. [26 minutes] Closed Captioning

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PBS Video

Series Description: In MEXICO - ONE PLATE AT A TIME WITH RICK BAYLESS, the beloved chef and restaurateur seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. This season Rick presents start-to-finish, stress-free, Mexican-inspired fiestas packed with creativity, color and flavor. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25. Rick also suggests clever and practical ideas to make each party special, like creating signature drinks for the occasion, serving ceviche in glass votive holders and transforming supermarket salad bar items into a hip Mexican crudites platter. And to help set the mood, he offers party playlists featuring his favorite musical finds and gardening tips for growing one's own ingredients.

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  • The Whole Enchilada (#101)

    The word "enchilada" simply means "in chile" and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that's a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we're familiar with in the U.S. Rick shows us how to make classic "Street Style" Red Chile Enchiladas at home, and how to transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy Potatoes and Fried Eggs. At Sanborn's in Mexico City, the colorfully tiled restaurant where the famous dish, Enchiladas Suizas, was invented, Rick explains that "Suiza" means Swiss, a tribute to the dish's use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in making homemade "cream," the Mexican version of cream frache, and a third dish, Rick's own Creamy Enchiladas with Chicken, Tomatoes and Green Chile. [26 minutes]

  • Let's Talk Tacos (#102)

    Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing. First stop: a taco restaurant in Mexico City where tacos a la plancha - soft tortillas with fillings hot off the iron griddle -- are sold. Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side "dueling salsas" showdown. In Mexico, a butcher butterflies a pork loin with finesse. Rick, back in his Chicago kitchen, launches into his own demonstration of Pork Tacos a la Plancha. Then we're back to a lively Mexico City taqueria specializing in tacos al carbon filled with charcoal grilled meats and onions. Rick makes two versions of his own -- Tacos with Skirt Steak and Tacos of Portobello Mushrooms -- on his backyard grill, along with a traditional molcajete salsa made from ingredients roasted right on the grill. It's tacos top to bottom, and there's not a crispy shell in sight. [26 minutes]

  • The Straight Cheese On Quesadillas (#103)

    Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese. On a visit to Oaxaca, Rick and Lanie get a firsthand lesson in the art of hand-pulled string cheese. No one can resist a nice grilled cheese sandwich, and Mexicans are no exception -- only they call their version a quesadilla. Back home in Chicago, father and daughter whip up some simple Mushroom Quesadillas using store-bought tortillas -- they're easy as child's play. Returning to Oaxaca, they watch Se?ora Oliva, for some the "World's Best Quesadilla Maker," turn out quesadillas made from fresh masa on a comal over a wood-fire. Can they replicate them at home? Of course! In his back yard Rick gathers nasturtiums, squash blossoms, epazote and poblano chiles, then shows Lanie the fine points of turning masa into Squash Blossom Quesadillas on the griddle. The show ends with a little fun and a little fondue, Mexican-style, as Rick and Lanie prepare the ultimate cheese-lover's dish, Queso Fundido with Mexican Sausage and Roasted Peppers. [26 minutes]

  • Sopes and Gorditas: Masa Appeal (#104)

    Every culture has its small bites -- sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category: "antojitos," the foods you crave. These are the snacks and street foods, as well as the special-occasion treats, that Mexicans love best -- the stuff that comforts the soul and sets the heart racing. And the ones made with masa top the charts. Sopes, little masa shells, are baked on a griddle and finished with all kinds of flavorful toppings. We watch them being made in a courtyard restaurant in Mexico as Rick gives the "play-by-play," then wander into the Uriarte pottery factory, where Rick indulges in his secret addiction: buying dishes. Back in his home kitchen, he makes Potato Sopes with Salsa, Goat Cheese and Fresh Herbs -- perfect as an appetizer or party food. Then it's back to Mexico for a lesson in gorditas - fried masa "pockets" stuffed with savory fillings. Bouncing effortlessly back to Chicago, Rick creates his own version: Bacon Gorditas with Roasted Poblano Guacamole. [26 minutes]

  • Tacos from the Ground Up (#105)

    Homey tacos de cazuela -- soft corn tortillas rolled around fillings simmered slowly in earthenware pots -- are the soul of Mexican comfort food. And nothing makes them more appealing than just-baked tortillas, fragrant with the earthy aroma of freshly ground masa. How field corn is dried and transformed into the daily bread of Mexico is a remarkable, centuries-old story, and Rick tells that story, taking us on a "field trip" from market to tortilla factory, and finally to his own kitchen, where he shares the secrets of mixing, pressing, flipping and griddling perfect Homemade Tortillas made from fresh masa. To make great tacos de cazuela, it helps to have a cazuela, or earthenware cooking vessel. Rick picks one out in the Oaxaca market, then at home, he prepares two classics: Guajillo-Spiked Pork and Potato Tacos and Mexican-Style Zucchini Tacos. The show ends with Rick improvising the ultimate Bayless late-night snack -- Chipotle Chicken Salad Tacos -- prepared and eaten by the light of the fridge. [26 minutes]

  • Ceviche in the Limelight (#106)

    Who's that guy walking towards us through the heat on a Mexican beach? It's Rick, and he's about to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in lime and chiles: it's so ancient, so elemental and so easy, you don't even need a kitchen to make it. And so saying, Rick prepares Classic Ceviche right on the beach, using nothing more than a lime to "cook" the fish. For a traditional accompaniment, we go to Chicago for a quick lesson in the art of making Tostadas, crispy fresh tortilla chips. Then it's a Shrimp Ceviche Cocktail that starts with Rick's foolproof shrimp steaming technique, plus a visit to a seafood "cocteleria" stand in Mexico to see how the original "stirred not shaken" version is made. Back in his kitchen, Rick creates a thoroughly modern Salmon Ceviche steeped in orange juice and roasted chiles. [26 minutes]

  • Chiles Rellenos and Other Cool Stuff (#107)

    When it comes to Chiles Rellenos, Frontera Grill is famous for selling out. Within 20 minutes, the lucky customers who lined up an hour before the doors opened snap up every order. What makes these stuffed chiles in a golden souffl batter so special? Rick takes us into the Frontera kitchen to show us firsthand. Then it's a lesson in "chile anatomy" that takes us from a Mexican market stall to Rick' s backyard garden to bring home the idea that in Mexican cooking, chiles aren't just about heat. They're thought of as a vegetable - a vegetable that's perfect for stuffing. Rick shows us how to make classic Pork-Stuffed Chiles in Tomato Broth, as well as his own contemporary variation: Stuffed Chiles Baked with Tomato and Cream. Along the way, we discover all kinds of chiles rellenos in Mexico in this half-hour stuffed with surprises. [26 minutes]

  • Fish A La Veracruzana: How to Fish for Compliments (#108)

    Rick takes us to the Gulf Coast port of Veracruz. "The Mexican Mediterranean," for a look at the city's most famous contribution to Mexican cooking, a fittingly Mediterranean fish preparation known simply as "a la Veracruzana" that features a whole fish baked in a tangy tomato, herb, olive and caper sauce. Inspired by this classic dish, Rick explores the Mediterranean roots of Mexican cooking, and the surprising contributions of Mexico - such as the tomato - to the cuisines of Europe. He shows us how to make a dramatic Pescado a la Veracruzana, using a whole fish, then moves to his outdoor kitchen for an easy, contemporary Grilled Salmon a la Veracruzana-- tasty proof that Mexican cooking can be every bit as light and fresh as the Mediterranean dishes we're all so in love with today. [26 minutes]

  • Barbacoa and Cochinita Pibil: Down to Earth Cooking (#109)

    Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams. Rick takes us for a "pit stop" at Arroyo, the sprawling three thousand-seat outdoor restaurant in the heart of Mexico City, where we see the dramatic all-day pit-cooking process that transforms hundreds of pounds of lamb into succulent " Barbacoa." At La Capilla, another outdoor family restaurant in Oaxaca, Rick reveals the mysteries of Oaxacan Barbacoa made with chile-marinated lamb buried in a pit. Back in Chicago, he shows us his favorite way to do pit-cooking at home -- without lifting a shovel. It's all done on the grill using indirect heat and Rick's foolproof leaf-wrapping technique. He prepares fork tender Cochinita Pibil -- Yucatecan-style Achiote-Rubbed Pork Cooked in Banana Leaves, served with a fiery Habanero Salsa. [26 minutes]

  • Rice to the Occasion (#110)

    Rice turns up everywhere in Mexico: as the second course in a traditional midday comida, beautifully molded into a little mound to accompany seafood, heaped onto a plate in a market fonda. But it wasn't always this way. Rick traces the history of this relative newcomer to the Mexican diet that arrived with the conquistadors by way of Asia and the Middle East. He gives us a step-by-step introduction to making perfect, fluffy Red Tomato Rice as well as a traditional Mexican Rice Pudding garnished with a Piloncillo Syrup made with raw sugar and orange zest. Rice smoothies anyone? In Mexico, Horchata, the creamy cold drink made from sweetened pulverized rice is a much-loved refresher. Rick shows us his technique for making a "blenderized" version it at home and gives us a taste of the genuine article at Oaxaca's famous Casilda horchata stall. And speaking of beverages, he ends the show with a look at Mexican beer - some of which is made from -- you guessed it -- rice. ~ [26 minutes]

  • Fruit, Aguas, Ices & Paletas: The Ripe Stuff (#111)

    Fruit is everywhere in Mexico - sweet, colorful and refreshing. And it's sold ripe, so the lush smell of tropical fruit is always in the air. We find Rick watching the famous Pineapple dance, in which the dancers shower the audience with fruit -- a symbolic sharing of the riches of their village that says a lot about the role of fruit in Mexican culture. At home, he shows us his simple technique for making a quick, refreshing Mango, Jicama and Cucumber Salad that's often served as a street snack. He prepares his version of the traditional Mango Agua Fresca, or "Mango-ade" tinged with crimson prickly pear juice. His daughter, Lanie, looks on, then carries the vat of agua fresca off triumphantly to sell at her lemonade stand! Then we're off to Oaxaca for quick stop at the renowned Chaguita ice cream stand where you can find every imaginable ice cream flavor and a few you'd rather not imagine (pork rind?!). Back in his kitchen, Rick prepares an easy Mango Ice -- rich and creamy but dairy-free-and a spectacular finale: Mango Flameado a gratin. [26 minutes]

  • Green Sauce and Tomatillos: Mexican Vine Dining (#112)

    The tomatillo. It's the source of much of the distinctive flavor of Mexican cooking. And also the source of much confusion. Rick takes us out to the garden to discover just what a tomatillo is and isn't ( hint - it's not very closely related to a tomato), with tips on how to grow tomatillos, what to look for when buying them and how to judge their ripeness. He then makes a tangy Tomatillo Salsa Verde with onions, roasted garlic and serrano chiles that's great with tortilla chips. In the free-associative spirit of the series, those corn chips inspire a delightful side trip to Mexico for a look at the role of corn in the culture and the garden. Back in Chicago, Rick turns roasted tomatillos into a sauce for a juicy Tomatillo-Braised Pork Loin and combines the elemental flavors of corn and tomatillos in a whimsical invention of his own, called Pescado Encornflecado -fried fish filets in a corn flake crust, served in a lively tomatillo sauce with sauted fresh corn Esquites. [26 minutes]

  • A La Mexicana: The Soul of Mexican Cooking (#113)

    Call it coincidence or call it fate, but Mexico's national colors -red, white and green - wind up at the center of a whole family of emblematic, home-style "comfort food" dishes, known simply as "a la Mexicana." Ripe red tomatoes, sparkling white onions and green chiles are the "holy trinity" on which these dishes are based --dishes like hearty Braised Beef Short Ribs a la Mexicana with tomatoes, poblano chiles and herbs, or a quick-to-prepare Grilled Flank Steak served with a salsa of roasted tomatoes, poblanos, onions and garlic. Between stints in the kitchen, Rick introduces us to some of the great icons of Mexican nationalism, from Padre Hidalgo and Emiliano Zapata, to Josefina Velasquez de Leon, the pioneering 20th-century food historian who found herself at the forefront of a movement to create a Mexican national culinary identity, much of which was based around home-style "a la Mexicana" dishes. It's a half-hour of cooking and culture that all adds up to a stirring conclusion: "Three cheers for the red white and green!" [26 minutes]

  • Caldo De Pollo & Tortilla Soup: The Super Bowl (#114)

    Every culture has its soothing, soulful soup, and in Mexico, it's Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and herbs. To show us how the traditional Caldo de Pollo Ranchero is made, Rick goes straight to the source, shopping for chicken, vegetables and herbs in Oaxaca, then brings it all home to the rustic country kitchen of his friend Suzanna Trilling, where they are joined by Do?a Carlotta for a side-by-side afternoon of soup making and camaraderie. Then it's back home to Chicago for something a little less traditional: soup on the grill! Rick's contemporary Spicy Grilled Chicken Soup with Summer Vegetables makes an easy one-pot dinner. We visit a Mexican bakery for a look at the role of bread and rolls in Mexico; then Rick turns the country's true daily bread, the tortilla, into [26 minutes]

  • Adobo: Chiles Cut and Dried (#115)

    Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Starting with a trip to a chile stall in Mexico City's Merced Market, Rick deftly debunks the most common myths about the role of chiles in Mexican cooking. We learn that like grapes and raisins, chiles all get completely new names when they go from fresh to dried. They are, Rick tells us, a vegetable, a spice and most importantly, a flavor ingredient. And nowhere is the flavor of the dried chile celebrated more deliciously than in the famous preparation, Adobo. Rick makes a juicy Chicken in Adobo, roasted in a pure of ancho chiles, garlic and oregano. On a visit to the beautiful San Angel restaurant, a former hacienda in the Mexican countryside, he checks out the pork in adobo and another surprising Mexican invention, Caesar salad. And back in his kitchen, he shows us two more simple, yet spectacularly flavorful uses for his adobo pure: Adobo Roast Duck, and quick and easy Grilled Lamb Chops. ~ [26 minutes]

  • Beans Inside and Out (#116)

    "Where did the saying `you don't know beans' come from?" ponders Rick. "Did you ever think it might be an insult to the bean?" And with that, he begins a half-hour exploration of the deceptively complex and varied world of one of Mexico's most ubiquitous staple foods. Along a road in Mexico, he tells us about the invisible "bean belt," a culinary continental divide that separates the light-bean-eating north from the black-bean-eating south. In a Mexican market, he buys an olla - a traditional ceramic bean pot-then takes it home and walks us through the simple steps of making Perfect Beans Three Ways: in the olla, in a modern pot and in a skillet. We learn the real meaning of "refried beans," and the secret to making them smooth and creamy. At a country home, an artisan cheese-maker shows us how to make Queso Fresco, the crumbling cheese used to top beans throughout Mexico. And back in his kitchen, Rick finishes the show with an inventive twist: Smoky Chipotle Beans with Wilted Spinach & Masa Gnocchi. Now that's using your bean. [26 minutes]

  • Mojo & Escabeche: The Light Fantastic (#117)

    It's one of Rick's favorite themes: Authentic Mexican food is fresher, more complex, and especially lighter than most Americans realize. Case in point: two classic Mexican preparations, Mojo and Escabeche. Although it's been a Mexican mainstay since the arrival of the Spanish, Fish in Escabeche is a perfect fit with the kind of light, fresh cooking that's so popular today. Rick shows us how to make it by steeping crisp fish fillets in a tangy vinaigrette-like sauce made with olive oil, cider vinegar, diced vegetables and pickled jalape?os. In the kitchen of his restaurant, Topolobampo, he shows us a contemporary variation: Grilled Quail in Red Onion Escabeche. If garlic is as good as ten mothers, then Mojo de Ajo -- a sauce made from minced garlic, slowly toasted in olive oil is the mother of all garlic dishes. Rick uses it to make a simple Quick-Fried Shrimp with Sweet Toasty Garlic, and an elegant Roasted Lobster with Mojo Mayonnaise. Along the way, we visit a homemade vinegar stand and a garlic stall in Mexico City's Merced Market and a restaurant in Veracruz where Rick shows us how to read a Mexican seafood menu. [26 minutes]

  • Three Hot Tamales (#118)

    Tamales. They're sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten out of hand as a morning or evening snack, and universally loved. And when it comes to rolling your own, making tamales is easier than you think. Rick pays a visit to a streetside tamal vendor, then heads to a tortilla factory to buy fresh masa. Back in the kitchen, he prepares two traditional types of tamales -- Green Chile Chicken Tamales Wrapped in Corn Husks and Red Chile Pork Tamales Wrapped in Banana Leaves --revealing the secrets of working with masa, filling, wrapping and steaming. The result: a batch of truly hot tamales -- beautiful steaming packets that are fun to open and eat -- the perfect party food. In Mexico, a tamalada -- the tamal-making party-before-the-party can be as much fun as the party itself. Rick joins his friend Carmen Ramirez Delgollado in the kitchen of her Mexico City restaurant, El Bajio, for a "wrap party" and a lesson in making sweet tamales. [26 minutes]

  • Seafood Stew: The Perfect Warm-Up (#119)

    It's a total-immersion introduction to seafood stew, as Rick takes us from Chicago's Maxwell Street Mexican Market to the seafood stalls and restaurants of Veracruz where Rick shops for seafood, giving all kinds of helpful tips along the way. Back in his home kitchen he prepares his own authentic Caldo de Mariscos -- a hearty Traditional Seafood Stew simmered with fresh tomatoes, epazote, arbol chiles and chunks of fresh fish, squid and shrimp. He uses the same soup base to make a contemporary variation: Spicy Grilled Shrimp Stew with Chayote and Potatoes. Gathering lettuces and greens in his garden, Rick talks about the role of salads in Mexican cuisine, then prepares a simple Lime Dressing. Back in Veracruz, he samples a bowlful of Caldo de Siete Mares -- Soup of the Seven Seas -- at a local seafood restaurant and checks out the traditional dancers whose fluid moves simmer with passion just below the surface like, well, like a brimming bowl of seafood stew! [26 minutes]

  • Beyond Chips & Salsa (#120)

    There's nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. But for those with "fear of frying," Rick demonstrates his favorite way to make fresh tortilla chips in the oven. Fresh-made chips deserve fresh-made salsa, in this case, a Salsa Molcajete with the zingy flavors of chipotle chiles, roasted garlic and roasted tomatillos, hand-pounded in a traditional lava-rock mortar (molcajete) that Rick picks out in a Mexican market stall. Next it's a quick way to turn leftover tortilla chips into a satisfying comfort-food dinner: Stovetop Chipotle Chilaquiles-chips simmered with Mexican greens in a tomato-chipotle sauce. Topped with a little shredded chicken, Mexican crema and onions, it ends up looking and tasting a lot like a rustic pasta dish. Using the same sauce as a base, Rick makes an easy casserole-style Baked Chilaquiles enriched with cream, melted cheese and diced ham, perfect for brunch or dinner. [26 minutes]

  • Holy Mole: Mexico's Glory (#121)

    Richly complex, shrouded in mystery and misconceptions, Red Mole sauce is widely regarded as the crowning achievement of Mexican cooking and the ultimate mestizo dish -- a blend of pre-Columbian and European flavors and techniques that come together in a sauce of remarkable depth and baroque complexity. Its origins are the stuff of myth and magic: convent nuns being visited by midnight visions, enchanted winds blowing through ancient kitchens. It's a long-simmered sauce perfumed with chiles, nuts, spices and yes, sometimes, though not always, chocolate. No exploration of mole would be complete without a visit to the restaurants, ornately tiled cathedrals and convent kitchens of Puebla, where mole is elevated to the level of a sacred calling. Back in Chicago, Rick takes us into the kitchen and guides us through the intricacies of mole-making, with step-by-step instructions for recreating it at home. There's a helpful "sidebar" on choosing wines to compliment Mexican food. And the program culminates in a festive dinner with family and friends gathering to enjoy Rick's traditional Turkey with Red Mole. [26 minutes]

  • Chocolate: The Magic Ingredient (#122)

    Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods. Roasted, ground, and brewed as a hot beverage, cacao beans were imbued with divine properties and traded as currency. Today, when Mexicans talk about chocolate, they're still talking about a hot beverage -- it's seldom seen in confections and candies. In Oaxaca, one of Mexico's great chocolate producing centers, Rick shows us how the roasted beans are ground to order, then blended with sugar, cinnamon and almonds to the exacting specifications of each customer. In his home kitchen, Rick shows us how to make a contemporary invention of his own, a Mexican Chocolate Streusel Cake, and whips up a batch of Mexican Hot Chocolate. At El Moro, a beloved chocolate and churros eatery, we watch the process of making Churros, the light, crispy "doughnuts" of Mexico, and head back to the kitchen, where Rick shows us how to make them at home. [26 minutes]

  • Cajeta & Flan: Plaza Sweets (#124)

    When the Spanish conquered Mexico in the 16th Century, they brought with them all kinds of foods that the pre-Columbian world had never seen. Among those foods was sugar -- and actually, the whole idea of sweets. Standing in the kitchen of the Convent of Santa Rosa in Puebla, Rick tells us that it was the Spanish nuns, in convent kitchens just like this one, who introduced Mexico to confection --making as a way to preserve dairy products. They turned out all kinds of sweets based on eggs, milk and sugar, and among their greatest hits was a rich amber goat's milk caramel called cajeta. Next stop: the Dulceria de Celaya in Mexico city -- a century-old sweet shop where traditional, homemade cajeta lives on. Back home in Chicago, Rick walks us through the process of making Cajeta, then takes us back to Mexico for a brief seminar on cinnamon. His rustic Cajeta Apple Tarts with Fruit Salsa are easy to make and a great way to showcase homemade cajeta. And out at the backyard grill, Rick demonstrates Grilled Pineapple and Plantains -- an elegant dessert topped with a scoop of ice cream, some toasted nuts and, of course, a drizzle of warm cajeta. Finally, he pays tribute to the most famous of Mexican desserts that also happens to celebrates the "holy trinity" of eggs, milk and sugar: flan. He shows us how to make his Classic Vanilla Flan, taking a brief time-out mid-way for a trip back to Mexico and a discussion of the origins and mysteries of vanilla. [26 minutes]

  • Carne Asada: The Great Steak Out (#125)

    How do you turn a backyard cookout into party to remember? At Rick's place, you raise the stakes and get the guests involved in the cooking. Joined by a crowd of friends in his outdoor kitchen, Rick prepares classic Carne Asada, thinly sliced grilled rib steak, plus a version with Tuna steaks with all the traditional trimmings, including a potful of creamy Charro Beans simmered with bacon; a brightly flavored Salad of Grilled Cactus Paddles, a colorful Salsa Mexicana made with heirloom tomatoes and fresh serrano chiles; and chunky Guacamole that comes with three words of advice: "keep it simple." As the party preparations proceed, we follow Rick across the border for a visit to a Mexico City restaurant that specializes in wood-grilled beef steaks, some pointed remarks in a cactus patch and a crash course in avocados in Oaxaca. It all comes together in a lively outdoor buffet-proof positive that when friends share the work, there's no such thing as "too many cooks." [26 minutes]

  • Pozole: The Life of the Party (#126)

    It's a big day at Casa Bayless -- daughter Lanie's birthday. And that means big fun and big cooking -- literally: a backyard full of friends, a homemade cake and an enormous vat of Pozole, the slow-cooked stew of corn and pork that's Mexico's number-one party food. Preparing pozole is an all-day affair. And as the corn and meat simmer, Rick takes us to the ruins of Mitla, where he reveals one of the most ancient and fundamental cooking techniques of Mexico: boiling dried corn in calcium hydroxide to make hominy. Later, a demonstration of the traditional Pastel de Tres Leches, or "Three-Milks Cake" inspires a tongue-in-cheek visit to one of Mexico City's sweetest and least known treasures, the surreal Cake Showroom of Ideal Bakery. Back home, the fiesta comes to smashing conclusion, with pi?atas, a mariachi band, laughter, singing and plenty of pozolefor everyone. [26 minutes]

  • Mexico's Real Independence Day (#301)

    We find Rick in the main square of Acapulco on September 15th, the eve of Mexican Independence Day, as a crowd of thousands comes together to shout "Viva Mexico" and they join in the traditional independence day celebration known as the grito. No Mexican dish is more emblematic of the holiday than the red, white and green Chiles en Nogada, a chile stuffed with a sweet-savory pork and fruit picadillo filling, topped with a blanket of snow-white, fresh walnut sauce and a scattering of pomegranate seeds. Rick tracks down the seasonal ingredients for this stunning dish and recreates it at home for an independence day dinner, Chicago style, that starts with Garlic Soup and ends with Guava Crisp. [26 minutes]

  • Antojito Jones (#302)

    Some people go trekking in search of wildlife. Rick will go to any length in search of great food. We find him boating down a river in the midst of a tropical jungle. He's got a "jones" for antojitos, the class of Mexican snacks designed to satisfy every culinary whim. The search takes him on a cross-country tour of masa-based antojitos, from crispy sopes in the tropical town of Coyuca to streetside carne asada tacos in the heart of Mexico city; Blue Corn Quesadillas stuffed with fresh cheese and squash blossoms and Tlacoyos stuffed with beans in an open-air market; lamb tacos in a tiny market stall, huaraches (giant open-faced masa cakes) at the entrance to a Mexico City subway station; and Gorditas with Salsa Negra, which Rick prepares with his friend Carmen at El Bajio, her restaurant in Mexico City. [26 minutes]

  • Thrills and Chiles (#303)

    As he watches Acapulco's famous La Quebrada divers leap off a cliff into the sea, Rick contemplates thrill seeking, and confides that he gets his culinary kicks from thrill of the chile. So he sets out in search of chile thrills-a quest that takes him from a simple Michelada made with beer and hot sauce to a chile field, a chile vendor, a spicy Shrimp a la Diabla eaten on the run in an Acapulco market, a lesson in preparing Homemade Hot Sauce, and the ultimate chile thrill: a soulful fish adobado, cooked over coconut husks in a simple palapa restaurant overlooking a tropical lagoon. [25 minutes]

  • Lend Me Your Ears (#304)

    Rick sets out in quest of the story of corn, one of Mexico and Central America's greatest gifts to the world. We join him as he follows corn from a field in the Mexican countryside to a mill, where field corn is hulled and ground into masa, to a small factory, where the masa is made into tortillas. Just outside the factory, those still-warm tortillas are transformed into delectable steak tacos at a tiny open-air stall. Then it's on to a local tamaleria for a look at how masa becomes tamales with all kinds of exotic fillings-and Rick shows us the secrets to making Chocolate Tamales at home. At a cafeteria, he muses on Crema de Elote, the rich Mexican corn chowder, then shows us how to make it in Chicago. And finally, he tracks down one of his favorite street snacks, elote asada, Grilled Corn, and demonstrates the fine points of corn grilling in his backyard kitchen. [26 minutes]

  • Tropical Cool (#305)

    Rick's on an adventure in Acapulco, the great international resort that's making a major comeback. The weather is balmy here all year, and he's in search of the best ways to get cool quick. He starts with an impromptu chilled mango as he drives into town. Then it's time for a visit to the 17th-Century Fort of San Diego and a look at how the port of Acapulco was once one of the most important trading centers in the world-the hub for the Manila Galleons that brought the riches of Asia and changed the world of cooking forever. In Acapulco's old town, Rick reflects on the city's heyday as a resort for the rich and famous of old Hollywood, checks out two of Acapulco's coolest traditions-the Banana Daiquiri and the swim-up bar-and indulges in a refreshing Shrimp Cocktail. Finally, he meets up with his daughter Lanie and they seek out the best frozen treats the town has to offer, from exotic ice creams to shaved-ice raspados. Together at home, Rick and Lanie make Choco-Nuez Ice Cream and Strawberry and Kiwi Ice Pops. It's hotter than ever in Acapulco... and getting cooler by the minute. [26 minutes]

  • Hip 'n' Happenin' (#306)

    Rick's spent a lifetime exploring the hallowed traditions that make Mexican culture and cooking so rich and varied. Today, though, he's on a mission to show us the other side of Mexico-the side that's deliciously and unashamedly hip. At Mexico City's hottest new restaurant, Izote, he explores how chefs are turning traditional ingredients into cutting edge new dishes-in much the same spirit as he does at his restaurant, Topolobampo. He takes a look at some of the hottest "new" Mexican ingredients, like huitlacoche, the "corn mushroom" that's been called the truffle of Mexico, and squash blossoms, which he shows us how to grow in your own garden-and how to turn them into sophisticated Squash Blossom Crepes. In his outdoor kitchen, Rick makes the fresh, contemporary Grilled Fish with Heirloom Tomato Salsa. And, when it comes to Mexican hip, he shows us that food is just the beginning as we join him on a search for the coolest treasures hidden in one of the country's most famous artisan crafts markets and one of Mexico City's favorite home decor stores. For Rick, hip is all a question of context, as he shows us in his restaurant, Topolobampo. [26 minutes]

  • Health in the Balance (#307)

    Is there a "silver bullet" that can make us healthy and feeling full of vitality? Rick's on a quest to find out. Will he find it at the stall of a vendor of exotic herbal remedies? In a simple bowl of seafood soup? In his own recipe for Caldo Tlapeno, a classic chicken soup made with epazote and chiles? In a detoxifying mud mask in the town of Coyuca? His quest ultimately takes him to the fruit and vegetable aisles of the pristine La Merced Market in Mexico City, where he makes sense of the quest for health and eternal youth: it's all about moderation, balance and eating fresh foods. This is all reflected at Rick's restaurant, Frontera Grill, and we see it in one of his favorite lunches of Chard Tacos with Tomatillo Salsa. From there, Rick takes us to his own beautiful garden for some tips on growing your own produce-and he gathers the ingredients to make a healthy, richly-flavorful vegetable stew, Pipian Verde de Verduras. [26 minutes]

  • A Sterling Birthday (#308)

    The Bayless family is celebrating Deann's birthday. In honor of the occasion, Rick has decided to make the first dish he ever cooked for Deann: Pork in Adobo. Then it's time to think about the birthday present-and we're off to Taxco, the world-renowned silver capital of Mexico. We join Rick as he makes his way into the mountains, explores the narrow streets of this breathtaking colonial town, and investigates the colorful history of silver in Taxco, from the time of the Spanish conquest through the elegant, ultra-modern work of today's silversmiths. At a local family-style restaurant, Rick introduces us to a local specialty, Green Pozole, a rich hominy soup, and we learn to make it at home. We end up back in Chicago for a festive birthday dinner. [26 minutes]

  • Savoring Sundays (#309)

    We find Rick on a Sunday morning in a plaza in front of a beautiful baroque church in the mountains of Mexico as he sets out to search for the best Mexican Sunday traditions, starting with carnitas-the rich, golden, slow-fried pork that's a once-a-week indulgence all over the country. We visit a huge open-air restaurant, Arroyo, in Mexico City to see it being made, and Rick shows us his own simplified technique for preparing Carnitas at home. A visit to a museum is a Sunday tradition the world over, and we join Rick for a trip to the Frida Kahlo House, where the celebrated artist lived with her equally famous husband, Diego Rivera. Every room in the house is itself a work of art, especially the kitchen, where Rick talks about the fabulous party feasts Frida and Diego enjoyed here. Back in Chicago, he recreates one of their reputed favorite dishes, Chicken in Escabeche. His pursuit of Sunday's best continues in nearby Coyoacan Square, where everyone meets for Sunday treats-including whimsical hotcakes, artfully poured onto the griddle to make an edible portrait of each customer. [26 minutes]

  • Acapulco "Jump Right In" (#310)

    Vacationing in the opulent Las Brisas resort overlooking the Bay of Acapulco, Rick and his family decide to throw an impromptu party-right in their hotel room. At the colorful Acapulco market, they round up party props, flowers and everything they need to make Bruschetta Mexicana with Queso Fresco, Mint and Black Pepper; Guacamole with Tostadas and Sliced Radishes; Shrimp Salpicon on Crispy Chalupita Cups; Fruit Kebabs with Honey and Granola, Homemade Margaritas, and Limeade. Shot entirely on location, the preparations all come together without a kitchen-tasty proof that with a little improvisation, you can make a party out of anything. [26 minutes]

  • Chorizo Hunter (#311)

    Chorizo, the fresh pork sausage, has been called "the bacon of Mexico" and making Chorizo from scratch, at home, is not as complicated as you might think. Rick's quest for the best chorizo begins at the famous Mexico City taqueria, Charco de las Ranas, where he samples chorizo and egg tacos. After a quick stop to eat potato-chorizo tacos, he shows us an imaginative way to use that same filling with Chorizo-Stuffed Ancho Chiles. Then it is on to the remote mountain town of Tenancingo, where he explores the weekly market. He also uncovers another local tradition, the making of the intricately hand-woven shawls known as rebozos. Outside Tenancingo, his quest for the best chorizo comes to a surprising conclusion. [26 minutes]

  • Color on the Palate (#312)

    Escaping from a bleak, snowy Chicago day, Rick takes us on a technicolor adventure in Mexico that's all about how color is an inextricable part of the landscape, the culture, the art and the food-from market stalls that sell a rainbow of tropical fruit to an aguas stand with brightly-hued juices on display. We join Rick as he checks out the striking color palette of one of Mexico's great treasures of modern architecture, the Camino Real Hotel. In his Chicago kitchen, Rick shows us how to make easy Aguas and a Lime Pie with a bright splash of Prickly Pear Sauce. At the colorful Frontera Grill he assembles many colors on one plate in Tostadas with Black Beans, Radishes and Lettuce with Tomatillo Salsa. [26 minutes]

  • The Chili Trail (#313)

    By a campfire in the Mexican high-plains desert, Rick invites us to join him as he searches for the origins of chili con carne. Is it Mexican or Southwestern? The stuff of cowboys or grandmothers? Chili begins with chiles, so Rick takes us from a chile field to a chile stall to his own garden to see how chiles are grown and dried. After a quick detour to examine a collection of fiery folk-art devils, we check out tamales-their filling is, essentially a kind of chili-at a Mexico city tamaleria and meet a Mexican grandmother for a lesson in making a slow-cooked stew that ends up looking quite familiar. Back home in Chicago, Rick and his daughter Lanie compete in a chili cookoff resulting in two sensational chilis-one made with beef and beans, the other with lamb and pasillas. A group of friends gather round the fireplace to enjoy the chilis with Rick and Lanie. [26 minutes]

  • It's A Shore Thing (#401)

    Rick searches for a seafood dish that captures everything that's perfect about a day at the beach. [26 minutes]

  • Fusion Revolution (#402)

    Apricot-Pinenut Mole, served with turkey breast and a look at Asian influences in Mexican dishes. [26 minutes]

  • Quest for Fire (#403)

    Chicken grilled on an improvised oil-drum barbecue and easy chorizo, potato and mushroom tacos. [26 minutes]

  • The Capital of Hip (#404)

    Visit the city's quirkiest and most happening hotspots and uniquely Mexican urban-chic treasures. [26 minutes]

  • Welcome to Tequila (#405)

    Learn how the first families of tequila brew the old-fashion way in the town of Tequila in Jalisco. [26 minutes]

  • Mexico Unplugged (#406)

    Prepare fish Tikin Xic seasoned with a Yucatecan achiote rub, grilled on an open fire on the beach. [26 minutes]

  • Super-Hero Sandwich (#407)

    Check out the surreal, splashy world of Lucha Libre, the beloved masked wrestling phenomenon. [26 minutes]

  • The Mothers of Invention (#408)

    Set out on a treasure hunt for Mexico's great women chefs, including Carmen Ramirez Degollado. [26 minutes]

  • Go Global. Eat Local. (#409)

    Guajillo Chilaquiles & Bistec a la Mexicana, inspired by visits to market fondas & a tiny tamaleria. [26 minutes]

  • Archaeology for Breakfast (#410)

    An exploration of the ingredients in Huevos Motulenos, breakfast favorites piled on a tortilla. [26 minutes]

  • Muses for My Menu (#411)

    Rick riffs on that classic dish of Birria (Slow-Braised Lamb) Topolobampo-Style. [26 minutes]

  • Tips and Salsa (#412)

    Embark on a journey into to the soul of salsa, packed with all kinds of helpful tips and techniques. [26 minutes]

  • Mariachi Mania (#413)

    Tostadas, Panela en Salsa Verde and a look at the history and mystery of this national soundtrack. [26 minutes]

  • Eat, Drink and Be Merida (#501)

    Visit Merida market stalls for a look at the blending of Mayan traditions with Spanish influences. [26 minutes]

  • Fresh Chiles, Hot & Cool (#502)

    Yucatan's beloved Habanero with its punch of flavor and heat & the tamer Hot Yellow Xcatic Chiles. [26 minutes]

  • Mysteries of the Deep (#503)

    Explore the deep underground rivers and cenotes (sink holes) found throughout the peninsula. [26 minutes]

  • A Pig, A Pit and a Plan (#504)

    Rick is inspired by Cochinita pibil, Yucatan's slow-cooked, banana leaf-wrapped pork specialty. [26 minutes]

  • Savoring Citrus (#505)

    Learn the ins and outs of fresh juice in savory, lip-smacking dishes throughout the Yucatan. [26 minutes]

  • Tropical Sweet Tooth (#506)

    Transform Mexican papaya into a surprising dessert called Caramelized Papaya with Mexican Cheese. [26 minutes]

  • Rick & Jacques: Two Chefs at Playa (#507)

    A salad of grilled cactus & Pargo (Red Snapper) served with a Chopped Tomato & Avocado Salsa. [26 minutes]

  • Yesterday, Today & Tamales (#508)

    Homemade tamales tap into Mexico's past. Rick visits Uxmal's Pyramid of the Magician. [26 minutes]

  • Yucatan Snack-A-Thon (#509)

    Specialty treats include Marquesitas, Tortas, Panuchos and Chocolate Cake topped with Flan. [26 minutes]

  • Modern Mayan (#510)

    Rick samples Sopa de Lima topped with a panucho of lime-marinated chicken salad & Cochinita Pibil. [26 minutes]

  • Paste Sensations (#511)

    Rick has aromatic pastes for Short Ribs Kabik, Grilled Chicken in Escabeche & pavo en relleno negro. [26 minutes]

  • Show Me The Honey (#512)

    Rick uses Yucatecan honey in his Mexican Style Granola and in a glaze for Grilled Rack of Lamb. [26 minutes]

  • Hacienda Renaissance (#513)

    Explore the golden era of the haciendas and make Yucatecan Black Bean Dinner and Capered Chicken. [26 minutes]

  • Return to Hacienda (#601)

    Champagne Margaritas, Roasted Chile-Potato Soup & Braised Short Ribs with Arbol Chiles are served. [26 minutes]

  • A Man, A Pan, Paella! (#602)

    Chilled Roasted Poblano and Gazpacho Mexican Paella with Shrimp, Mussels and Chorizo are created. [26 minutes]

  • Beach Blanket Barbecue (#603)

    Succulent Grill-Roasted Whole Fish Adobado is marinated in sweet-spicy Ancho Chile Adobo. [26 minutes]

  • Let's Do Brunch (#604)

    Chorizo and Chile Omelets, Chilaquiles and a Caramelized Mango Tart with Pepitas are whipped up. [26 minutes]

  • Taquisa for Ten (#605)

    Rick and his daughter, Lanie, plan a backyard taco buffet with Michoacan-Style Pork Carnitas. [26 minutes]

  • Ice Cream Social Skills (#606)

    Rick makes Chocolate Chile Ice Cream, Watermelon-Raspberry Raspado and Ate con Queso Ice Cream. [26 minutes]

  • Seafood Cocktail Party (#607)

    Rick makes a Roasted Tomato Shrimp Cocktail, Tropical Beach Ceviche and a Salt-and-Pepper Ceviche. [26 minutes]

  • The Whole Tamalada (#608)

    Sweet Corn Tamales and Savory Tamales filled with Red Chile Pork and Green Chile Chicken are made. [26 minutes]

  • Summer and Smoke (#609)

    Heirloom Tomato "Carpaccio" with tomatillo and Sizzling Carne Asada Brava-Rib Eye Steak are made. [26 minutes]

  • Barbacoa Block Party (#610)

    Rick and Lanie prepare Lamb Marinated with Red Chiles wrapped in avocado and Grilled Tostadas. [26 minutes]

  • Fiesta in the Fast Lane (#611)

    Tuna in Jalapeno Escabeche, Chipotle Roasted Nuts & Garlicky Black Pepper Tortilla Chips are made. [26 minutes]

  • Tequila Flights and Bites (#612)

    Rick prepares a Help-Yourself Tostada bar with three toppings and luscious Chocolate Pecan Pie Bars. [26 minutes]

  • Street Fare Tonight! (#613)

    Molotes Poblanos. Tacos de Bistec con Nopales with Steak and Huaraches-griddled Masa Flatbreads. [26 minutes]

  • Tacos on Fire! (#701)

    Grilled lobster and black beans in a warm corn tortilla and Super Tacos Chupacabras are showcased. [26 minutes]

  • Chiles Rellenos: The Stuff of Passion (#702)

    The roasting, filling and sauce prep, stuffing, battering and frying of the treat are demonstrated. [26 minutes]

  • Guac on the Wild Side (#703)

    Samples of the taco condiment includes an Oaxacan guacamole with chile-lime toasted grasshoppers. [26 minutes]

  • Salsas That Cook (#704)

    Fresh-Tomato Salsa Mexicana, Salsa de Molcajete, Red Chile Salsa and Avocado-Tomatillo Salsa. [26 minutes]

  • Triple Torta-Thon (#705)

    Tasty Tortas filled with Salt Cod Bacalao, a Cubana with Chorizo, Pork and Ham and Tortas Ahogadas [26 minutes]

  • A Ceviche State of Mind (#706)

    Fresh seafood cocktails are created, including a blend of octopus, fish, shrimp and hot sauce. [26 minutes]

  • The Soul of Mole (#707)

    Laquered Chicken in Classic Red Mole and Mexican White Rice with Sweet Plantains are whipped up. [26 minutes]

  • The Case for Quesadillas (#708)

    The delicate treats made from corn masa are patted on a griddle and topped with cheese and fillings. [26 minutes]

  • Confessions of a Carnita-Vore (#709)

    Fabulous Carnitas with fresh Corn Tortillas and crispy Chicharron and fresh-caught Tuna Carnitas. [26 minutes]

  • Tacos Hola! (#710)

    Slow-cooked Taco fillings and Pork with Smoky Tomato Sauce and Potatoes are showcased. [26 minutes]

  • A Whole New Enchilada (#711)

    An Enchilada of Jamaica with Hibiscus Flowers and a Cafe Tacuba-Style Creamy Chicken Enchilada. [26 minutes]

  • Chorizo Made Easy (#712)

    Caramelized Onion and Chorizo Taco filling, a Chorizo Spinach Salad and Green Chorizo are served. [26 minutes]

  • Liquid Gold (#713)

    Mixiotes of Woodland Mushrooms with Slow-Cook Garlic and Mexican Herbs in Mojo de Ajo Sauce. [26 minutes]

  • Mediterranean Baja (#801)

    Explore octopus at Tres Virgenes in La Paz and enjoy mesquite-grilled lamb with 9-chile mole sauce. [26 minutes]

  • Tijuana Taco Crawl (#802)

    Rick tries arrachera (skirt steak) tacos, sauteed and fried shrimp tacos and smoked salmon tacos. [26 minutes]

  • Cooking on the Sea of Cortez (#803)

    Rick kayaks on the Sea of Cortez, grills Fish and makes a stunning Papaya Salsa on the beach. [26 minutes]

  • Presenting: World-Class Wines of Baja (#804)

    Rick tours La Escuelita, a nonprofit winemaking school, and makes Tuffed Chiles with Red Wine. [26 minutes]

  • Eat Like A Local In Los Cabos (#805)

    Rick samples amazing Carnitas, stuffed Guero Chiles and Bacon-wrapped Shrimp and Guava Tamales. [26 minutes]

  • From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay (#806)

    Rick ventures out on a skiff to learn about sustainable fishing on Magdalena Bay. [26 minutes]

  • Cooking In Wine Country (#807)

    Local leg of Lamb with a Pasilla Olive Sauce and Mixed Greens with fresh Mussels and Fava Beans. [26 minutes]

  • Tijuana Round Table (#808)

    Chef Javier Plascencia layers local Tuna with Nopales, Chicharron and Avocado Meringue. [26 minutes]

  • Extraordinarily Delicious Ensenada (#809)

    Rick hosts a Seafood Taco party complete with the secrets to making great fried Fish Tacos at home.. [26 minutes]

  • Mexican Microbrews and Pub Fare (#810)

    Rick visits the Tecate brewery and the Tijuana brewery, makers of several microbrews. [26 minutes]

  • Sustainable Aquaculture in the Rich Waters of Ensenada (#811)

    Ricks gets a lesson in mollusk farming, explores oyster and mussel farming and makes green ceviche. [26 minutes]

  • Todos Santos Magic (#812)

    Rick visits Art & Beer, a funky roadside bar that serves cocktails and outstanding appetizers. [26 minutes]

  • Baja Beach House Cooking (#813)

    Rick visits Los Cabos top chefs and their restaurants and cooks dinner at a luxurious beach house. [26 minutes]

  • Oaxaca's Most Magical Holiday (#901)

    Black Mole, Tostadas and smokey Oaxacan Salsa are made during the Dia de Los Muertos holiday. [26 minutes]

  • Oaxaca's Live-Fire Cooking (#902)

    The Taco corridor at the 20 de Noviembre market in Oaxaca and Lamb and Goat barbacoa are featured. [26 minutes]

  • Off The Beaten Path In Huatulco (#903)

    Rick enjoys Salsa de Huevo, a lunch of wood-fired grilled Fish on the Playa Principal and more. [26 minutes]

  • Artisan Mescal (#904)

    Rick explores how a small Oaxacan distiller handcrafts Mescal and enjoys hand-pressed Memelas. [26 minutes]

  • Oaxaca, The Land of Seven Moles (#905)

    Black Mole, Green Mole, Coloradito Mole and Yellow Mole with Grilled fish are served up. [26 minutes]

  • Delicious Eco-Tourism (#906)

    Artisanal coffee production and organic gardens are explored in the mountains to Finca Las Nieves. [26 minutes]

  • The Kernel of Deliciousness (#907)

    Rick explores the many variety of Corn available in Oaxaca and make his own fresh Empanadas. [26 minutes]

  • Mercado Madness (#908)

    Rick uncovers the incredibly rich culture of the 21 de Noviembre market in downtown Oaxaca. [26 minutes]

  • Oaxacan Cheese Primer (#909)

    Rick explores cheese making in the village of Rojas and makes a dinner featuring just-made cheeses. [26 minutes]

  • Puerto Escondido: Living the Dream (#910)

    Rick enjoys spearfishing off Roca Blanca Playa and creates an Aguachile and pan-seared Robalo. [26 minutes]

  • Chocolate & Coffee from Bean to Cup (#911)

    Rick explores Organic Altura Coffee and creates a Tres Leches cake with Coffee and Chocolate. [26 minutes]

  • Bringing Oaxaca Home (#912)

    Shrimp, crab and Manchamanteles, a red mole with fresh pineapple, pork and chicken, are served. [26 minutes]

  • Oaxaca's Top Chefs (#913)

    Rick visits four top chefs in Oaxaca City, tours their restaurants and cooks in their kitchens. [26 minutes]

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