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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.

S10, EP8 "How to Feed a City"

A meal of duck carnitas with mole negro; food trucks serve tacos, tostados and caldos; a stress-free tostada party at home with guacamole.

S10, EP9 "A Passion for Cheese"

Artisanal cheeses; chef Jorge Vallejo uses doble crema cheese to make huazontles and quesillo to make cheese soup; whole milk ricotta.

S10, EP10 "Market Inspirations, Local Genius"

Pablo Salas discusses inspiration for his Mexiquense cooking; chorizo; mole with oxtail; making an easy version of chorizo to use in crispy potato sopes.

S10, EP11 "Mexican Chocolate: The Next Chapter"

The cultural importance of chocolate in Mexico; pastry chef Jose Ramon Castillo; chocolate cocktail; Mexican truffles; chocolate-mesquite cake.

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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.
Original Air Date: May 20, 2000
Rating: TVG
Playback: HD
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