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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.
S11, EP12 "Pit Cooking, Sacred and Smoky"
Mucbil pollo; the entire process of making cochinita pibil; smoky ovens in Temozon; short ribs with ancho barbecue sauce and pollo pibil.
S11, EP13 "Examining the Yucatán's Abundant Natural Resources"
Nectar restaurant in Merida; cebollas negras; poc chuc de pulpo; seared pork belly with grilled pineapple and tomatillo; tostadas of charred octopus and escabeche; slow cooker red chili pork belly with braised kale; manjar blanco.
S12, EP1 "A Tour of Tacos al Pastor"
The taco culture of Mexico City; red chili-marinated pork sliced with pineapple into a warm corn tortilla; grill-roasted black cod al pastor.
S12, EP2 "Chilaquiles, Comforting and Classic"
Chilaquiles are a mainstay of Mexico City menus; chilaquiles with tangy tomatillo sauce; traditional chilaquiles with fried butternut strips and a complex pasilla chili sauce.
