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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.
S9, EP10 "Puerto Escondido: Living the Dream"
Hotel Villas Carrizalillo in Puerto Escondido; spear fishing off Roca Blanca Playa; ceviche appetizer; brothy soup with chayote and beer; pan-seared robalo with a tomatillo-pumpkinseed sauce.
S9, EP11 "Chocolate & Coffee From Bean to Cup"
Mayordomo; making chocolate from roasted cacao beans at Seasons of My Heart Cooking School; day trip to Finca Las Nieves coffee plantation; Oaxacan-style tres leches cake with coffee and chocolate.
S9, EP12 "Bringing Oaxaca Home"
Restaurants, traditional markets and art galleries of Oaxaca, Mexico; shrimp and crab; red mole with pineapple, pork and chicken; avocado ice.
S9, EP13 "Oaxaca's Top Chefs"
Red chili beef and fruit stew; a taco made from jelled carrot filled with a chintestle and shrimp ceviche; salsa made with garden cilantro; octopus barbacoa; mole de caderas accompanies suckling goat.
