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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.
S10, EP5 "Mexico: It's (a) Wine Country"
A rooftop vineyard and winemaking facility; cooking cabrito over hardwood; roasting chayote in a wood oven; charring eggplant into a salsa.
S10, EP6 "Artisanal Bread in Tortilla Land"
Mexico's classic pan de pulque and sugary-topped conchas; tuna and chicken Milanesa tortas in homemade bolillo rolls.
S10, EP7 "Shaking Up the Margarita"
Mezcal cocktail made with hoja santa leaves and absinthe; a margarita with mezcal, pineapple juice and hot chili; cocktails made with garden herbs.
S10, EP8 "How to Feed a City"
A meal of duck carnitas with mole negro; food trucks serve tacos, tostados and caldos; a stress-free tostada party at home with guacamole.
