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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, EP2 "A Tour of Traditions"
Recado spice pastes; achiote-smothered pit-cooked suckling pig; classic panuchos, sopa de lima and queso relleno; papadzules.
S11, EP3 "Off the Beaten Path in Playa del Carmen"
Cochinita pibil tortas; carnitas with spicy salsa; thin-cut seared beef with grilled onions and nopales; creating a taco party at home with slow cooker carnitas, summer squash and guero chilies; grilled achiote catfish with habanero mayo.
S11, EP4 "Ceviches Gone Wild"
Ceviche of lobster; Peruvian-inspired mandarin, carrot, habanero and ginger ceviche with leche de tigre broth; coconut shrimp ceviche; pargo with green mojito broth; aguachile in a cocktail shaker; bloody Maria coctel.
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.
