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Mexico: One Plate at a Time With Rick Bayless
Rick Bayless is an American chef, born in Oklahoma, who specializes in modern interpretations of traditional Mexican cuisine. In this series, he encourages home cooks to incorporate the vibrant flavors of Mexican cuisine into their everyday cooking. Bayless travels throughout Mexico, highlighting the country's landscape as well as the nation's culinary finds -- including a taco tour of Tijuana, using a 150-year-old crushing wheel to make olive oil and cooking lessons at Ensenada's legendary fish market.
S12, EP13 "Mole Is Mexico's Mother Sauce"
Mole madre at Enrique Olvera's Pujol; a lesson in red mole making; a herbaceous mole verde with fish.
S8, EP1 "Mediterranean Baja"
Grilled octopus; mesquite-grilled lamb; tacos of kale and spinach with a green garlic mojo; geoduck ceviche; grilled lamb with fennel and a red chile salsa.
S8, EP2 "Tijuana Taco Crawl"
Skirt steak tacos; suadero tacos; fried shrimp tacos; steamed tacos; smoked salmon tacos.
S8, EP3 "Cooking on the Sea of Cortez"
A grilled dinner on the beach at Espiritu Santo Island includes fish and papaya salsa.