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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, EP10 "Crispy Carnitas"
Carnitas at Los Panchos; Medellin Market; three versions of carnitas, including a duck carnitas.
S12, EP11 "Always Time for Tacos"
Steak tacos al carbon; colorfully garnished bistec tacos a la plancha; stewed tacos de guisado.
S12, EP12 "All in for Albondigas"
Traditional versions of albondigas in Bar Mancera and modern versions in Cicatriz; meatball torta; a version of albondigas suitable for weeknight cooking.
S12, EP13 "Mole Is Mexico's Mother Sauce"
Mole madre at Enrique Olvera's Pujol; a lesson in red mole making; a herbaceous mole verde with fish.
