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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.
S9, EP13 "Oaxaca's Top Chefs"
Red chili beef and fruit stew; a taco made from jelled carrot filled with a chintestle and shrimp ceviche; salsa made with garden cilantro; octopus barbacoa; mole de caderas accompanies suckling goat.
S10, EP1 "A Seafood Dream"
Robalo with porcini and green garlic; tuna tostadas; green adobo grilled fish.
S10, EP2 "A Chef's Path"
Suckling pig carnitas; tomatillos, pork and potatoes.
S10, EP3 "Island Time"
Chefs grow organic and specialty produce at Xochimilco, Mexico City's ancient floating gardens; Green City Market in Chicago; taco party.
