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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, EP4 "Artisan Mescal"
Mescal; hand-pressed memelas topped with avocado salsa; mescal tasting and snacks.
S9, EP5 "Oaxaca, the Land of Seven Moles"
Black mole sweetened with roasted plantain and Oaxacan chocolate; green mole with roasted tomatillos and jalapeno; yellow mole; grilled fish.
S9, EP6 "Delicious Eco-Tourism"
Artisanal coffee production and organic gardens of Finca Las Nieves; sustainable gardening; vegetarian tamales and sopa de chepil; trout with chorizo; picnic lunch of grilled tasajo beef, salad of cactus paddles and red chile potatoes.
S9, EP7 "The Kernel of Deliciousness"
Amado Ramirez Leyva makes snacks at his restaurant Itanoni from carefully selected types of native corn; tamales cooked in a traditional olla over a wood fire; empanadas; squash blossom tamales; pumpkin tamales with Oaxacan chocolate.
