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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, EP6 "From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay"
Sizing lobsters; chocolate clams; stuffed spiny lobsters; tagging and releasing a protected sea turtle; grilled clams.
S8, EP7 "Cooking in Wine Country"
Adobe Guadalupe; Mogor Badan Winery; artisanal cheese at Rancho La Campana; breads and olives at Cremeria Los Globos; leg of lamb with a pasilla olive sauce; mixed greens with mussels and fava beans; strawberries with chamomile sabayon.
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.
