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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.
S8, EP8 "Tijuana Round Table"
Braised beef short ribs wrapped in fig leaves and served with black mole and kabocha foam; layered tuna with nopales, chicharron and avocado meringue.
S12, EP6 "Beautifully Balanced Ceviche"
Three eateries turn fresh fish into balanced ceviches; classic ceviche; recipes for ceviche with coconut and alcohol.
S8, EP10 "Mexican Microbrews and Pub Fare"
Tijuana Brewery; Ultramarinos in Ensenada pairs specialty beer with local seafood; beer pizza; tomatillo and chorizo pizza.
S8, EP11 "Sustainable Aquaculture in the Rich Waters of Ensenada"
Oyster and mussel farming; sauteed abalone and two oyster preparations; green ceviche.
