Mexico: One Plate at a Time With Rick Bayless
S11, EP13 "Examining the Yucatán's Abundant Natural Resources"
Nectar restaurant in Merida; cebollas negras; poc chuc de pulpo; seared pork belly with grilled pineapple and tomatillo; tostadas of charred octopus and escabeche; slow cooker red chili pork belly with braised kale; manjar blanco.
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