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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.
S12, EP5 "Picture-Perfect Pozole Party"
Pozole -- pork and hominy stew; two pozolerias in Mexico -- Casa Churra and El Pozole de Moctezuma; seafood pozole verde.
S12, EP6 "Beautifully Balanced Ceviche"
Three eateries turn fresh fish into balanced ceviches; classic ceviche; recipes for ceviche with coconut and alcohol.
S12, EP7 "Tried & True Tamales"
Corn-husked tamales at Tamales Teresita; banana-leaf-wrapped chiapanecos style tamales; classic Central-style tamales; sweet corn tamale.
S12, EP8 "Choosing Chiles Rellenos"
Classic chicken rellenos -- battered and fried poblano chili stuffed with pork picadillo; Oaxacan-style dried, stuffed pasilla chilies and El Pescadito at Pasilla de Humo in Mexico City.
