Post on 23-May-2020
transcript
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Mexico – One Plate at a Time with Rick Bayless
Episode Descriptions
Season One (26x30)
#101: The Whole Enchilada
The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is
actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed
tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S.
Rick shows us how to make classic “Street Style” Red Chile Enchiladas at home, and how to
transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy
Potatoes and Fried Eggs. At Sanborn’s in Mexico City, the colorfully tiled restaurant where the
famous dish, Enchiladas Suizas, was invented, Rick explains that “Suiza” means Swiss, a tribute
to the dish’s use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in
making homemade “crema,” the Mexican version of crème fraîche, and a third dish, Rick’s own
Creamy Enchiladas with Chicken, Tomatoes and Green Chile.
#102: Let’s Talk Tacos
Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded
lettuce, Rick takes us on a journey in search of the real thing. First stop: a taco restaurant in
Mexico City where tacos a la plancha–soft tortillas with fillings hot off the iron griddle–are sold.
Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and
roasted tomatillos in a deadpan side-by-side “dueling salsas” showdown. In Mexico, a butcher
butterflies a pork loin with finesse. Rick, back in his Chicago kitchen, launches into his own
demonstration of Pork Tacos a la Plancha. Then we’re back to a lively Mexico City taqueria
specializing in tacos al carbon filled with charcoal grilled meats and onions. Rick makes two
versions of his own–Tacos with Skirt Steak and Portobello Mushrooms–on his backyard grill,
along with a traditional molcajete salsa made from ingredients roasted right on the grill. It’s tacos
top to bottom, and there’s not a crispy shell in sight.
#103: The Straight Cheese on Quesadillas
Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted
cheese. On a visit to Oaxaca, Rick and Lanie get a firsthand lesson in the art of hand-pulled string
cheese. No one can resist a nice grilled cheese sandwich, and Mexicans are no exception–only
they call their version a quesadilla. Back home in Chicago, father and daughter whip up some
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simple Mushroom Quesadillas using store-bought tortillas–they’re easy as child’s play. Returning
to Oaxaca, they watch Señora Oliva, for some the “World’s Best Quesadilla Maker,” turn out
quesadillas made from fresh masa on a comal over a wood-fire. Can they replicate them at home?
Of course! In his back yard Rick gathers nasturtiums, squash blossoms, epazote and poblano
chiles, then shows Lanie the fine points of turning masa into Squash Blossom Quesadillas on the
griddle. The show ends with a little fun and a little fondue, Mexican-style, as Rick and Lanie
prepare the ultimate cheese-lover’s dish, Queso Fundido with Mexican Sausage and Roasted
Peppers.
#104: Sopes and Gorditas: Masa Appeal
Every culture has its small bites–sushi, dim sum, tapas, mezze. But in Mexico, these flavorful
tidbits fall into a different kind of category: “antojitos,” the foods you crave. These are the snacks
and street foods, as well as the special-occasion treats, that Mexicans love best–the stuff that
comforts the soul and sets the heart racing. And the ones made with masa top the charts. Sopes,
little masa shells, are baked on a griddle and finished with all kinds of flavorful toppings. We
watch them being made in a courtyard restaurant in Mexico as Rick gives the “play-by-play,”
then wander into the Uriarte pottery factory, where Rick indulges in his secret addiction: buying
dishes. Back in his home kitchen, he makes Potato Sopes with Salsa, Goat Cheese and Fresh
Herbs–perfect as an appetizer or party food. Then it’s back to Mexico for a lesson in gorditas–
fried masa “pockets” stuffed with savory fillings. Bouncing effortlessly back to Chicago, Rick
creates his own version: Bacon Gorditas with Roasted Poblano Guacamole.
#105: Tacos from the Ground Up
Homey tacos de cazuela–soft corn tortillas rolled around fillings simmered slowly in earthenware
pots–are the soul of Mexican comfort food. And nothing makes them more appealing than just-
baked tortillas, fragrant with the earthy aroma of freshly ground masa. How field corn is dried
and transformed into the daily bread of Mexico is a remarkable, centuries-old story, and Rick tells
that story, taking us on a “field trip” from market to tortilla factory, and finally to his own
kitchen, where he shares the secrets of mixing, pressing, flipping and griddling perfect
Homemade Tortillas made from fresh masa. To make great tacos de cazuela, it helps to have a
cazuela, or earthenware cooking vessel. Rick picks one out in the Oaxaca market, then at home,
he prepares two classics: Guajillo-Spiked Pork and Potato Tacos and Mexican-Style Zucchini
Tacos. The show ends with Rick improvising the ultimate Bayless late-night snack–Chipotle
Chicken Salad Tacos–prepared and eaten by the light of the fridge.
#106: Ceviche in the Limelight
Who’s that guy walking towards us through the heat on a Mexican beach? It’s Rick, and he’s
about to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in
lime and chiles: it’s so ancient, so elemental and so easy, you don’t even need a kitchen to make
it. And so saying, Rick prepares Classic Ceviche right on the beach, using nothing more than a
lime to “cook” the fish. For a traditional accompaniment, we go to Chicago for a quick lesson in
the art of making Tostadas, crispy fresh tortilla chips. Then it’s a Shrimp Ceviche Cocktail that
starts with Rick’s foolproof shrimp steaming technique, plus a visit to a seafood “cocteleria”
stand in Mexico to see how the original “stirred not shaken” version is made. Back in his kitchen,
Rick creates a thoroughly modern Salmon Ceviche steeped in orange juice and roasted chiles.
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#107: Chiles Rellenos and Other Cool Stuff
When it comes to Chiles Rellenos, Frontera Grill is famous for selling out. Within 20 minutes, the
lucky customers who lined up an hour before the doors opened snap up every order. What makes
these stuffed chiles in a golden soufflé batter so special? Rick takes us into the Frontera kitchen to
show us firsthand. Then it’s a lesson in “chile anatomy” that takes us from a Mexican market stall
to Rick’s backyard garden to bring home the idea that in Mexican cooking, chiles aren’t just
about heat. They’re thought of as a vegetable–a vegetable that’s perfect for stuffing. Rick shows
us how to make classic Pork-Stuffed Chiles in Tomato Broth, as well as his own contemporary
variation: Stuffed Chiles Baked with Tomato and Cream. Along the way, we discover all kinds of
chiles rellenos in Mexico in this half-hour stuffed with surprises.
#108: Fish a la Veracruzana: How to Fish for Compliments
Rick takes us to the Gulf Coast port of Veracruz, “The Mexican Mediterranean,” for a look at the
city’s most famous contribution to Mexican cooking, a fittingly Mediterranean fish preparation
known simply as “a la Veracruzana” that features a whole fish baked in a tangy tomato, herb,
olive and caper sauce. Inspired by this classic dish, Rick explores the Mediterranean roots of
Mexican cooking, and the surprising contributions of Mexico–such as the tomato–to the cuisines
of Europe. He shows us how to make a dramatic Pescado a la Veracruzana, using a whole fish,
then moves to his outdoor kitchen for an easy, contemporary Grilled Salmon a la Veracruzana–
tasty proof that Mexican cooking can be every bit as light and fresh as the Mediterranean dishes
we’re all so in love with today.
#109: Barbacoa and Cochinita Pibil: Down to Earth Cooking
Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue
dreams. Rick takes us for a “pit stop” at Arroyo, the sprawling three thousand-seat outdoor
restaurant in the heart of Mexico City, where we see the dramatic all-day pit-cooking process that
transforms hundreds of pounds of lamb into succulent “Barbacoa.” At La Capilla, another
outdoor family restaurant in Oaxaca, Rick reveals the mysteries of Oaxacan Barbacoa made with
chile-marinated lamb buried in a pit. Back in Chicago, he shows us his favorite way to do pit-
cooking at home–without lifting a shovel. It’s all done on the grill using indirect heat and Rick’s
foolproof leaf-wrapping technique. He prepares fork tender Cochinita Pibil–Yucatecan-style
Achiote-Rubbed Pork Cooked in Banana Leaves, served with a fiery Habanero Salsa.
#110: Rice to the Occasion
Rice turns up everywhere in Mexico: as the second course in a traditional midday comida,
beautifully molded into a little mound to accompany seafood, heaped onto a plate in a market
fonda. But it wasn’t always this way. Rick traces the history of this relative newcomer to the
Mexican diet that arrived with the conquistadors by way of Asia and the Middle East. He gives us
a step-by-step introduction to making perfect, fluffy Red Tomato Rice as well as a traditional
Mexican Rice Pudding garnished with a Piloncillo Syrup made with raw sugar and orange zest.
Rice smoothies anyone? In Mexico, Horchata, the creamy cold drink made from sweetened
pulverized rice is a much-loved refresher. Rick shows us his technique for making a
“blenderized” version it at home and gives us a taste of the genuine article at Oaxaca’s famous
Casilda horchata stall. And speaking of beverages, he ends the show with a look at Mexican beer–
some of which is made from–you guessed it–rice.
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#111: Fruit, Aguas, Ices & Paletas: The Ripe Stuff
Fruit is everywhere in Mexico–sweet, colorful and refreshing. And it’s sold ripe, so the lush smell
of tropical fruit is always in the air. We find Rick watching the famous Pineapple dance, in which
the dancers shower the audience with fruit–a symbolic sharing of the riches of their village that
says a lot about the role of fruit in Mexican culture. At home, he shows us his simple technique
for making a quick, refreshing Mango, Jicama and Cucumber Salad that’s often served as a street
snack. He prepares his version of the traditional Mango Agua Fresca, or “Mango-ade” tinged with
crimson prickly pear juice. His daughter, Lanie, looks on, then carries the vat of agua fresca off
triumphantly to sell at her lemonade stand! Then we’re off to Oaxaca for quick stop at the
renowned Chaguita ice cream stand where you can find every imaginable ice cream flavor and a
few you’d rather not imagine (pork rind?!). Back in his kitchen, Rick prepares an easy Mango
Ice–rich and creamy but dairy-free–and a spectacular finale: Mango Flameado a gratin of sliced
mangos, dramatically flambéed with tequila.
#112: Green Sauce and Tomatillos: Mexican Vine Dining
The tomatillo. It’s the source of much of the distinctive flavor of Mexican cooking. And also the
source of much confusion. Rick takes us out to the garden to discover just what a tomatillo is and
isn’t (hint–it’s not very closely related to a tomato), with tips on how to grow tomatillos, what to
look for when buying them and how to judge their ripeness. He then makes a tangy Tomatillo
Salsa Verde with onions, roasted garlic and serrano chiles that’s great with tortilla chips. In the
free-associative spirit of the series, those corn chips inspire a delightful side trip to Mexico for a
look at the role of corn in the culture and the garden. Back in Chicago, Rick turns roasted
tomatillos into a sauce for a juicy Tomatillo-Braised Pork Loin and combines the elemental
flavors of corn and tomatillos in a whimsical invention of his own, called Pescado
Encornflecado–fried fish filets in a corn flake crust, served in a lively tomatillo sauce with
sautéed fresh corn Esquites.
#113: A la Mexicana: The Soul of Mexican Cooking
Call it coincidence or call it fate, but Mexico’s national colors–red, white and green–wind up at
the center of a whole family of emblematic, home-style “comfort food” dishes, known simply as
“a la Mexicana.” Ripe red tomatoes, sparkling white onions and green chiles are the “holy trinity”
on which these dishes are based–dishes like hearty Braised Beef Short Ribs a la Mexicana with
tomatoes, poblano chiles and herbs, or a quick-to-prepare Grilled Flank Steak served with a salsa
of roasted tomatoes, poblanos, onions and garlic. Between stints in the kitchen, Rick introduces
us to some of the great icons of Mexican nationalism, from Padre Hidalgo and Emiliano Zapata,
to Josefina Velasquez de Leon, the pioneering 20th-century food historian who found herself at
the forefront of a movement to create a Mexican national culinary identity, much of which was
based around home-style “a la Mexicana” dishes. It’s a half-hour of cooking and culture that all
adds up to a stirring conclusion: “Three cheers for the red white and green!"
#114: Caldo de Pollo & Tortilla Soup: The Super Bowl
Every culture has its soothing, soulful soup, and in Mexico, it’s Caldo de Pollo, a light chicken
broth flavored with aromatic vegetables and herbs. To show us how the traditional Caldo de Pollo
Ranchero is made, Rick goes straight to the source, shopping for chicken, vegetables and herbs in
Oaxaca, then brings it all home to the rustic country kitchen of his friend Suzanna Trilling, where
they are joined by Doña Carlotta for a side-by-side afternoon of soup-making and camaraderie.
Then it’s back home to Chicago for something a little less traditional: soup on the grill! Rick’s
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contemporary Spicy Grilled Chicken Soup with Summer Vegetables makes an easy one-pot
dinner. We visit a Mexican bakery for a look at the role of rolls and bread in Mexico; then Rick
turns the country’s true daily bread, the tortilla, into a tomato-y Tortilla Soup, seasoned with
pasilla chiles and epazote and garnished with avocado, queso fresco and a crowning tangle of
crispy tortilla strips.
#115: Adobo: Chiles Cut and Dried
Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right?
Wrong. Starting with a trip to a chile stall in Mexico City’s Merced Market, Rick deftly debunks
the most common myths about the role of chiles in Mexican cooking. We learn that like grapes
and raisins, chiles all get completely new names when they go from fresh to dried. They are, Rick
tells us, a vegetable, a spice and most importantly, a flavor ingredient. And nowhere is the flavor
of the dried chile celebrated more deliciously than in the famous preparation, Adobo. Rick makes
a juicy Chicken in Adobo, roasted in a purée of ancho chiles, garlic and oregano. On a visit to the
beautiful San Angel restaurant, a former hacienda in the Mexican countryside, he checks out the
pork in adobo and another surprising Mexican invention, Caesar salad. And back in his kitchen,
he shows us two more simple, yet spectacularly flavorful uses for his adobo purée: Adobo Roast
Duck, and quick and easy Grilled Lamb Chops.
#116: Beans Inside and Out
“Where did the saying ‘you don’t know beans’ come from?” ponders Rick. “Did you ever think it
might be an insult to the bean?” And with that, he begins a half-hour exploration of the
deceptively complex and varied world of one of Mexico’s most ubiquitous staple foods. Along a
road in Mexico, he tells us about the invisible “bean belt,” a culinary continental divide that
separates the light-bean-eating north from the black-bean-eating south. In a Mexican market, he
buys an olla–a traditional ceramic bean pot–then takes it home and walks us through the simple
steps of making Perfect Beans Three Ways: in the olla, in a modern pot and in a skillet. We learn
the real meaning of “refried beans,” and the secret to making them smooth and creamy. At a
country home, an artisan cheese-maker shows us how to make Queso Fresco, the crumbling
cheese used to top beans throughout Mexico. And back in his kitchen, Rick finishes the show
with an inventive twist: Smoky Chipotle Beans with Wilted Spinach & Masa Gnocchi. Now
that’s using your bean.
#117: Mojo & Escabeche: The Light Fantastic
It’s one of Rick’s favorite themes: Authentic Mexican food is fresher, more complex, and
especially lighter than most Americans realize. Case in point: two classic Mexican preparations,
Mojo and Escabeche. Although it’s been a Mexican mainstay since the arrival of the Spanish,
Fish in Escabeche is a perfect fit with the kind of light, fresh cooking that’s so popular today.
Rick shows us how to make it by steeping crisp fish fillets in a tangy vinaigrette-like sauce made
with olive oil, cider vinegar, diced vegetables and pickled jalapeños. In the kitchen of his
restaurant, Topolobampo, he shows us a contemporary variation: Grilled Quail in Red Onion
Escabeche. If garlic is as good as ten mothers, then Mojo de Ajo–a sauce made from minced
garlic, slowly toasted in olive oil–is the mother of all garlic dishes. Rick uses it to make a simple
Quick-Fried Shrimp with Sweet Toasty Garlic, and an elegant Roasted Lobster with Mojo
Mayonnaise. Along the way, we visit a homemade vinegar stand and a garlic stall in Mexico
City’s Merced Market and a restaurant in Veracruz where Rick shows us how to read a Mexican
seafood menu.
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#118: Three Hot Tamales
Tamales. They’re sold by the steamer-full on street corners and plazas, prepared by the hundreds
for parties, eaten out of hand as a morning or evening snack, and universally loved. And when it
comes to rolling your own, making tamales is easier than you think. Rick pays a visit to a
streetside tamal vendor, then heads to a tortilla factory to buy fresh masa. Back in the kitchen, he
prepares two traditional types of tamales–Green Chile ChickenTamales Wrapped in Corn Husks
and Red Chile Pork Tamales Wrapped in Banana Leaves–revealing the secrets of working with
masa, filling, wrapping and steaming. The result: a batch of truly hot tamales–beautiful steaming
packets that are fun to open and eat–the perfect party food. In Mexico, a tamalada–the tamal-
making party-before-the-party can be as much fun as the party itself. Rick joins his friend Carmen
Ramirez Delgollado in the kitchen of her Mexico City restaurant, El Bajio, for a “wrap party” and
a lesson in making sweet tamales.
#119: Seafood Stew: The Perfect Warm-Up
It’s a total-immersion introduction to seafood stew, as Rick takes us from Chicago’s Maxwell
Street Mexican Market to the seafood stalls and restaurants of Veracruz where Rick shops for
seafood, giving all kinds of helpful tips along the way. Back in his home kitchen he prepare his
own authentic Caldo de Mariscos–a hearty Traditional Seafood Stew simmered with fresh
tomatoes, epazote, arbol chiles and chunks of fresh fish, squid and shrimp. He uses the same soup
base to make a contemporary variation: Spicy Grilled Shrimp Stew with Chayote and Potatoes.
Gathering lettuces and greens in his garden, Rick talks about the role of salads in Mexican
cuisine, then prepares a simple Lime Dressing. Back in Veracruz, he samples a bowlful of Caldo
de Siete Mares–Soup of the Seven Seas–at a local seafood restaurant and checks out the
traditional dancers whose fluid moves simmer with passion just below the surface like, well, like
a brimming bowl of seafood stew!
#120: Beyond Chips & Salsa
There’s nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. But for those
with “fear of frying,” Rick demonstrates his favorite way to make fresh tortilla chips in the oven.
Fresh-made chips deserve fresh-made salsa, in this case, a Salsa Molcajete with the zingy flavors
of chipotle chiles, roasted garlic and roasted tomatillos, hand-pounded in a traditional lava-rock
mortar (molcajete) that Rick picks out in a Mexican market stall. Next it’s a quick way to turn
leftover tortilla chips into a satisfying comfort-food dinner: Stovetop Chipotle Chilaquiles–chips
simmered with Mexican greens in a tomato-chipotle sauce. Topped with a little shredded chicken,
Mexican crema and onions, it ends up looking and tasting a lot like a rustic pasta dish. Using the
same sauce as a base, Rick makes an easy casserole-style Baked Chilaquiles enriched with cream,
melted cheese and diced ham, perfect for brunch or dinner.
#121: Holy Mole: Mexico City
Richly complex, shrouded in mystery and misconceptions, Red Mole sauce is widely regarded as
the crowning achievement of Mexican cooking and the ultimate mestizo dish–a blend of pre-
Columbian and European flavors and techniques that come together in a sauce of remarkable
depth and baroque complexity. Its origins are the stuff of myth and magic: convent nuns being
visited by midnight visions, enchanted winds blowing through ancient kitchens. It’s a long-
simmered sauce perfumed with chiles, nuts, spices and yes, sometimes, though not always,
chocolate. No exploration of mole would be complete without a visit to the restaurants, ornately
tiled cathedrals and convent kitchens of Puebla, where mole is elevated to the level of a sacred
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calling. Back in Chicago, Rick takes us into the kitchen and guides us through the intricacies of
mole-making, with step-by-step instructions for recreating it at home. There’s a helpful “sidebar”
on choosing wines to compliment Mexican food. And the program culminates in a festive dinner
with family and friends gathering to enjoy Rick’s traditional Turkey with Red Mole.
#122: Chocolate: The Magic Ingredient
Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods.
Roasted, ground, and brewed as a hot beverage, cacao beans were imbued with divine properties
and traded as currency. Today, when Mexicans talks about chocolate, they’re still talking about a
hot beverage–it’s seldom seen in confections and candies. In Oaxaca, one of Mexico’s great
chocolate producing centers, Rick shows us how the roasted beans are ground to order, then
blended with sugar, cinnamon and almonds to the exacting specifications of each customer. In his
home kitchen, Rick shows us how to make a contemporary invention of his own, a Mexican
Chocolate Streusel Cake, and whips up a batch of Mexican Hot Chocolate. At El Moro, a beloved
chocolate and churros eatery, we watch the process of making Churros, the light, crispy
“doughnuts” of Mexico, and head back to the kitchen, where Rick shows us how to make them at
home.
#123: Green Mole & Pipian: Lessons of the Mayoras
Pipian Verde, sometimes called Green Mole, is one of the glories of Mexican cooking. A tangy,
tomatillo-based sauce, thickened with toasted pumpkin seeds, it’s served with everything from
chicken to fish and seafood in the most sophisticated restaurants and the most humble market
fondas. Rick takes us to Fonda El Refugio, a famous home-style restaurant in Mexico City’s Zona
Rosa, where the five courses of the traditional Mexican meal, or comida, serve as the structural
framework of the show. When he arrives at the centerpiece of the meal, Pipian de Pollo, Rick
takes us back to Chicago and shows us how to make it. Then, it’s back to the kitchen at Fonda El
Refugio, to watch it being served up by the very special kitchen staff–dignified older women who
have spent their lives cooking and have earned the honorific title “mayora.” In a country where
elders are treated with the greatest respect, these kitchen “sages,” are guardians of the traditional
ingredients and the old ways of Mexican cooking. Back in Chicago, Rick pays homage to the new
with his own Almond Pipian with Fried Shrimp.
#124: Cajeta & Flan: Plaza Sweets
When the Spanish conquered Mexico in the 16th Century, they brought with them all kinds of
foods that the pre-Columbian world had never seen. Among those foods was sugar–and actually,
the whole idea of sweets. Standing in the kitchen of the Convent of Santa Rosa in Puebla, Rick
tells us that it was the Spanish nuns, in convent kitchens just like this one, who introduced
Mexico to confection-making as a way to preserve dairy products. They turned out all kinds of
sweets based on eggs, milk and sugar, and among their greatest hits was a rich amber goat’s milk
caramel called cajeta. Next stop: the Dulceria de Celaya in Mexico city–a century-old sweet shop
where traditional, homemade cajeta lives on. Back home in Chicago, Rick walks us through the
process of making Cajeta, then takes us back to Mexico for a brief seminar on cinnamon. His
rustic Cajeta Apple Tarts with Fruit Salsa are easy to make and a great way to showcase
homemade cajeta. And out at the backyard grill, Rick demonstrates Grilled Pineapple and
Plantains–an elegant dessert topped with a scoop of ice cream, some toasted nuts and, of course, a
drizzle of warm cajeta. Finally, he pays tribute to the most famous of Mexican desserts that also
happens to celebrates the “holy trinity” of eggs, milk and sugar: flan. He shows us how to make
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his Classic Vanilla Flan, taking a brief time-out mid-way for a trip back to Mexico and a
discussion of the origins and mysteries of vanilla.
#125: Carne Asada: The Great Steak Out
How do you turn a backyard cookout into party to remember? At Rick’s place, you raise the
stakes and get the guests involved in the cooking. Joined by a crowd of friends in his outdoor
kitchen, Rick prepares classic Carne Asada, thinly sliced grilled rib steak (plus a version with
Tuna steaks with all the traditional trimmings, including a pot full of creamy Charro Beans
simmered with bacon; a brightly flavored Salad of Grilled Cactus Paddles, a colorful Salsa
Mexicana made with heirloom tomatoes and fresh serrano chiles; and chunky Guacamole that
comes with three words of advice: “keep it simple.” As the party preparations proceed, we follow
Rick across the border for a visit to a Mexico City restaurant that specializes in wood-grilled beef
steaks, some pointed remarks in a cactus patch and a crash course in avocados in Oaxaca. It all
comes together in a lively outdoor buffet–proof positive that when friends share the work, there’s
no such thing as “too many cooks."
#126: Pozole: The Life of the Party
It’s a big day at Casa Bayless–daughter Lanie’s birthday. And that means big fun and big
cooking–literally: a backyard full of friends, a homemade cake and an enormous vat of Pozole,
the slow-cooked stew of corn and pork that’s Mexico’s number-one party food. Preparing pozole
is an all-day affair. And as the corn and meat simmer, Rick takes us to the ruins of Mitla, where
he reveals one of the most ancient and fundamental cooking techniques of Mexico: boiling dried
corn in calcium hydroxide to make hominy. Later, a demonstration of the traditional Pastel de
Tres Leches, Milks Cake” inspires a tongue-in-cheek visit to one of Mexico City’s sweetest and
least known treasures, the surreal Cake Showroom of Ideal Bakery. Back home, the fiesta comes
to smashing conclusion, with piñatas, a mariachi band, laughter, singing and plenty of pozole for
everyone.
Season Two (13x30)
#201: Salsa Lessons
Whether you’re thinking of a spicy sauce or a saucy dance, the spirit of salsa comes together in an
episode that explores Mexico’s lively blend of influences. Rick checks out Candela, a “hot” salsa
club in Oaxaca, watches the steamy Danzon dancers in a Sunday night in the plaza of Veracruz,
and teaches us to “tumbada”—not a dance, but a recipe that encourages “throwing things
together”—with the seafood specialty Arroz a la Tumbada. Rick also demonstrates how to make
your own Salsa de Molcajete, and adapts the spirit of tumbada to Chicago with Spicy Jalapeño
Beef Tips.
#202: Pizza of the Three Cultures
With a little help from a vintage VW bus, Rick revisits the U.S.–Mexico cultural exchange of the
1960s and ‘70s, including the fast food that has resulted in some confusion over the years (did
you know that it’s hard to find burritos in Mexico?) Side trips include an avocado farm in
Veracruz and the dramatic Plaza of the Three Cultures in Mexico City. Back in his kitchen Rick
turns viewers on to Salsa Verde Cruda with Roasted Tomatillos, a killer Guacamole recipe, and
some experimental twists on the pizza and its Mexican cousin, the Huarache.
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#203: A Midsummer Night’s Taquisa
Rick’s recipe for a great summer party brings together friends, family and a festive outdoor taco
buffet. But if you’re thinking of tacos as standard fare, you haven’t tried Rick’s Tomato Chipotle
Salsa, Pork Picadillo, or Tikin Xic Fish Tacos. Speaking of festive, Rick’s side trips include the
wildly colorful Central de Abastos Market in Oaxaca for fiesta trinkets, a rural Mexican alebrijes
workshop to watch the fantastical wood carvings being made, and a taco stall in Veracruz where
you can sample tacos made of everything from pickled pigs feet to fried plantains. Definitely a
full plate!
#204: Open All Night
Which comes first? The chicken or the egg? According to Rick, it doesn’t matter. Any time is
right for your favorite comfort foods. This eye-opening episode focuses on breakfast, with some
surprising insights into the “traditional” eating habits of Mexican and American cultures. From
late night at Veracruz’s bustling La Parroquia cafeteria to a lazy morning breakfast at Oaxaca’s
Camino Real Hotel, Rick gives us a taste of Mexico. Back in his Chicago kitchen, he shows just
how far a simple egg can go with his recipes for Huevos Rancheros, Huevos a la Oaxaquena and
Huevos Revueltos a la Mexicana, before scrambling things up with some improvisational egg
ideas.
#205: Keeping the Flame
In this special episode Rick revisits his days growing up in his family’s Oklahoma City barbecue
restaurant, recounts how his first visit to Mexico changed his life, and reveals how he blended
influences in creating his world famous Frontera Grill in Chicago. Rick also traces the flame to a
Cecina Tasajo stand in Oaxaca for some no-frills, coal-fired fast food and an upscale Yucatecan
restaurant for a taste of the citrusy Poc Chuc style barbecue. From his home kitchen, Rick shows
us how to make our own homemade Poc Chuc and then heads to the backyard for some slow-
cooked Chile Glazed Pork Country Ribs.
#206: Craving Crustaceans
When Rick gets a craving for shrimp, it can lead anywhere. Down to the fish market in Veracruz
for some of the freshest shrimp on Earth. Into Rick’s kitchen for his version of the beach favorite
Chipotle Shrimp. Out to the backyard for a Shrimp Ceviche barbecue. And from his recipe for
Guajillo-Sauced Shrimp with Quick Fried Cactus Rick takes off to a nopales plantation in Mexico
for the amazing story of how a cactus-loving insect made Europeans see a whole new shade of
red. Along with the lore, Rick provides some practical tips for selecting and preparing the prized
shellfish.
#207: Kidding Around
Rick looks at some of the special foods that every kid finds irresistible—and that adults never
quite outgrow. From the familiar (quesadilla) to the unexpected (a Mexican pasta called fideos)
Rick and daughter Lanie journey from marketplace to a family home in Oaxaca, exploring the
role of children in Mexico along the way. In Chicago, Rick and Lanie work side by side to create
their own favorite Sopa de Fideos, then team up for the delicious powdery cookies called
Polverones. They also take a whack at a piñata, revealing a fascinating history behind the ancient
tradition.
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#208: Garden Spots
Everyone knows they’re good for you. But in this episode Rick shows how vegetables can be
surprisingly versatile, flavorful and fun. From the colorful Floating Gardens of Xochimilco, Rick
traces the ancient practice of chinampas farming to the founding of modern Mexico City,
uncovering some remarkably healthy secrets to the Mexican diet along the way. Then it’s back to
Chicago to pick the best from Rick’s garden. Vegetables take center stage in the featured dishes
as Rick shows us how to make a vegetable stew called Tinga de Calabacitas, a tomato-based Sopa
Ranchero with Squash Blossoms, and a Crusty Chayote Casserole.
#209: Dessert Oasis
Tropical Mexico holds the main ingredients for this show, including the amazingly versatile
coconut palm. From tips on how a palm tree can be a castaway’s best friend, to the restorative
powers of a coco de agua vendor, to a luxurious Coconut Pie recipe from the Yucatan, Rick gets
inside the coconut like nobody else. Other sweet inspirations includeFrontera Grill’s famous
Chocolate Pecan Pie. And for the perfect complement to dessert, Rick takes off to get some
coffee, starting with a visit to a Mexican coffee plantation and ending on the beach for a very
rustic cup of Café de Olla over a Veracruz campfire.
#210: That’s A Mole! An Elegant Dinner for Eight
In an episode that celebrates the art of the dinner party, Rick shows how to host and cook with the
sophisticated flare and unique flavor of Mexico. We follow Rick in a step by step guide to
making mole, the hallowed “national dish” of Mexico, highlighting a menu of Whole Roast Pork
Loin, Garlicky Braised Amaranth Greens and Potatoes, and Warm Cajeta Pudding. We also
follow Rick as he explores the growing reputation of contemporary Mexican artists, shops the
incredible Lagunilla Flea Market in Mexico City, and sample fine Mexican and imported wines at
the Alipus wine shop in Oaxaca.
#211: Timeless Tamales
Between their rich history, handcrafted flavor, and wide variety of fillings, tamales are one of the
greatest special occasion foods in the world. Even the process of making tamales can be a party,
called a tamalada. And in throwing their own tamalada, Rick and daughter Lanie create three
distinctively different kinds of tamal: Spicy Mushroom Tamales in Corn Husks, a main course
tamal roll called a Tamalon, and a modern variation on the rustic Zacahuil baked tamal. Along the
way Rick demonstrates the sacred role of corn in pre-Hispanic Mexico as well as tips for getting
good masa wherever you live.
#212: Cocktails at Rick’s Place
Rick shows how to throw a classy urban cocktail party with the openhearted warmth and
unforgettable flavor of Mexico. Delectable antojitos like Jalapeño Rellenos, Plantain Empanadas
and Pork Tinga Tostadas are only the beginning. Rick takes us shopping in Mexico City’s famous
upscale neighborhood of San Angel for elegant Mexican accouterments, helps us compile a
soundtrack of the best in Mexican music, and gets behind the bar at the Frontera Grill to reveal
the recipe for the best margaritas in the world—as well as the mysterious origins of the margarita
itself. A very cool show!
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#213: Torta! Torta! Torta!
If the idea of a delicious Mexican sandwich never occurred to you, than you’ve never had a torta.
In this episode Rick shows how to make hearty Pork Tortas on Telera Bread and the more
delicate meatless Tortas de Lenteja. Sandwiched in between is a game of Pelota Mixteca, an
outing to the ancient ruins of Monte Alban, a stop at a Mexican tea salon, revelations on the role
of Lent in the Mexican diet, and a surprising French connection. This episode shows that—like a
hot dog at a ball game —sometimes the simplest things in life are the most satisfying.
Season Three (13x30)
#301: Mexico’s Real Independence Day
We find Rick in the main square of Acapulco on September 15th, the eve of Mexican
independence day, as a crowd of thousands comes together to shout “Viva Mexico” and they join
in the traditional independence day celebration known as the grito. No Mexican dish is more
emblematic of the holiday than the red white and green Chiles en Nogada, a chile stuffed with a
sweet-savory pork and fruit picadillo filling, topped with a blanket of snow-white fresh walnut
sauce and a scattering pomegranate seeds. Rick tracks down the seasonal ingredients for this
stunning dish and recreates it at home for an Independence Day dinner, Chicago-style, that starts
with Garlic Soup and ends with Guava Crisp.
#302: Antojito Jones
Some people go trekking in search of wildlife. Rick will go to any length in search of great food.
We find him boating down a river in the midst of a tropical jungle. He’s got a “jones” for
antojitos, the class of Mexican snacks designed to satisfy every culinary whim. The search takes
him on a cross-country tour of masa-based antojitos, from crispy sopes in the tropical town of
Coyuca to streetside carne asada Tacos in the heart of Mexico City; blue corn quesadillas stuffed
with fresh cheese and squash blossoms and rustic Tlacoyos stuffed with beans in an open-air
market; lamb tacos in a tiny market stall; huaraches (giant open-faced masa cakes) at the entrance
to a Mexico City subway station; and Gorditas with Salsa Negra, which Rick prepares with his
friend Carmen at El Bajio, her restaurant in Mexico City.
#303: Thrills and Chiles
As he watches Acapulco’s famous La Quebrada divers leap off a cliff into the sea, Rick
contemplates thrill-seeking, and confides that he gets his culinary kicks from thrill of the chile. So
he sets out in search of chile thrills—a quest that takes him from a simple Michelada made with
beer and hot sauce to a chile field, a chile vendor, a spicy Shrimp a la Diabla eaten on the run in
an Acapulco market, a lesson in preparing Homemade Hot Sauce, and the ultimate chile thrill: a
soulful fish adobado, cooked over coconut husks in a simple palapa restaurant overlooking a
tropical lagoon.
#304: Lend Me Your Ears
Rick sets out in quest of the story of corn, one of Mexico and Central America’s greatest gifts to
the world. We join him as he follows corn from a corn field in the Mexican countryside to a mill,
where field corn is hulled and ground into masa, to a small factory, where the masa is made into
tortillas. Just outside the factory, those still-warm tortillas are transformed into delectable steak
tacos at a tiny open-air stall. Then it’s on to a local tamaleria for a look at how masa becomes
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tamales with all kinds of exotic fillings—and Rick shows us the secrets to making Chocolate
Tamales at home. At a cafeteria, he muses on Crema de Elote, the rich Mexican corn chowder,
then shows us how to make it in Chicago. And finally, he tracks down one of his favorite street
snacks, elote asada, Grilled Corn, and demonstrates the fine points of corn grilling in his backyard
kitchen.
#305: Tropical Cool
Rick’s on an adventure in Acapulco, the great international resort that’s making a major
comeback. The weather’s balmy here all year, and he’s in search of the best ways to get cool
quick. He starts with an impromptu chilled mango as he drives into town. Then it’s time for a
visit to the 17th-Century Fort of San Diego and a look at how the port of Acapulco was once one
of the most important trading centers in the world—the hub for the Manila Galleons, that brought
the riches of Asia and changed the world of cooking forever. In Acapulco’s old town, Rick
reflects on the city’s heyday as a resort for the rich and famous of old Hollywood, checks out two
of Acapulco’s coolest traditions—the Banana Daiquiri and the swim-up bar—and indulges in a
refreshing Shrimp Cocktail. Finally, he meets up with his daughter Lanie, and they seek out the
best frozen treats the town has to offer, from exotic ice creams to shaved-ice raspados. Together
at home Rick and Lanie make Choco-Nuez Ice Cream and Strawberry and Kiwi Ice Pops. It’s
hotter than ever in Acapulco and getting cooler by the minute.
#306: Hip ‘n’ Happenin’
Rick’s spent a lifetime exploring the hallowed traditions that make Mexican culture and cooking
so rich and varied. Today, though, he’s on a mission to show us the other side of Mexico—the
side that’s deliciously and unashamedly hip. At Mexico City’s hottest new restaurant, Izote. he
explores how chefs are turning traditional ingredients into cutting edge new dishes—in much the
same spirit as he does at his restaurant, Topolobampo. He takes a look at some of the hottest
“new” Mexican ingredients, like huitlacoche, the “corn mushroom” that’s been called the truffle
of Mexico, and squash blossoms, which he shows us how to grow in your own garden—and how
to turn into sophisticated Squash Blossom Crêpes. In his outdoor kitchen Rick makes the fresh,
contemporary Grilled Fish with Heirloom Tomato Salsa. And when it comes to Mexican hip, he
shows us that food is just the beginning, as we join him on a search for the cool treasures in one
of Mexico City’s favorite home décor stores. For Rick, hip is all a question of context, as he
shows us in his restaurant, Topolobampo.
#307: Health in the Balance
Is there a “silver bullet” that can make us healthy and feeling full of vitality? Rick’s on a quest to
find out. Will he find it at the stall of a vendor of exotic herbal remedies? In a simple bowl of
seafood soup? In his own recipe for Caldo Tlapeño, a classic chicken soup made with epazote and
chiles? In a detoxifying mud mask in the town of Coyuca? His quest ultimately takes him to the
fruit and vegetable aisles of the pristine La Merced Market in Mexico City, where he makes sense
of the quest for health and eternal youth: it’s all about moderation, balance and eating fresh foods.
This is all reflected at Rick’s restaurant, Frontera Grill, and we see it in one of his favorite
lunches of Chard Tacos with Tomatillo Salsa. From there, Rick takes us to his own beautiful
garden for some tips on growing your own produce—and he gathers the ingredients to make a
healthy, richly flavorful vegetable stew, Pipian Verde de Verduras.
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#308: A Sterling Birthday
The Bayless family is celebrating Deann’s birthday. In honor of the occasion, Rick has decided to
make the first dish he ever cooked for Deann: Pork in Adobo. Then it’s time to think about the
birthday present—and we’re off to Taxco, the world-renowned silver capital of Mexico. We join
Rick as he makes his way into the mountains, explores the narrow streets of this breathtaking
colonial town, and investigates the colorful history of silver in Taxco, from the time of the
Spanish conquest through the elegant, ultra-modern work of today’s silversmiths. At a local
family-style restaurant, Rick introduces us to a local specialty, Green Pozole, a rich hominy soup,
and we learn to make it at home. We end up back in Chicago for a festive birthday dinner.
#309: Savoring Sundays
We find Rick on a Sunday morning in a plaza in front of a beautiful baroque church in the
mountains of Mexico as he sets out to search for the best Mexican Sunday traditions, starting with
carnitas—the rich, golden, slow-fried pork that’s a once-a-week indulgence all over the country.
We visit a huge open-air restaurant, Arroyo, in Mexico City to see it being made, and Rick shows
us his own simplified technique for preparing Carnitas at home. A visit to a museum is a Sunday
tradition the world over, and we join Rick for a trip to the Frida Kahlo House, where the
celebrated artist lived with her equally famous husband, Diego Rivera. Every room in the house is
itself a work of art, especially the kitchen, where Rick talks about the fabulous party feasts Frida
and Diego enjoyed here. Back in Chicago, he recreates some one of their reputed favorites dishes,
Chicken in Escabeche. His pursuit of Sunday’s best continues in nearby Coyoacan Square, where
everyone meets for Sunday treats—including whimsical hotcakes, artfully poured onto the griddle
to make an edible portrait of each customer.
#310: Acapulco “Jump Right In”
Vacationing in the opulent Las Brisas resort overlooking the Bay of Acapulco, Rick and his
family decide to throw an impromptu party—right in their hotel room. At the colorful Acapulco
market, they round up party props, flowers and everything they need to make Bruschetta
Mexicana with Queso Fresco, Mint and Black Pepper; Guacamole with Tostadas and Sliced
Radishes; Shrimp Salpicon in Crispy Chalupita Cups; Fruit Kebabs with Honey and Granola,
Homemade Margaritas, and Limeade. Shot entirely on location, the preparations all come
together without a kitchen—tasty proof that with a little improvisation, you can make a party out
of anything.
#311: Chorizo Hunter
Chorizo, the fresh pork sausage, has been called “the bacon of Mexico” and making Chorizo from
scratch at home is not as complicated as you might think. Rick’s quest for the best chorizo begins
at the famous Mexico City taqueria, Charco de las Ranas, where he samples chorizo and egg
tacos. After a quick stop to eat potato-chorizo tacos, he shows us an imaginative way to use that
same filling with Chorizo-Stuffed Ancho Chiles. Then it is on to the remote mountain town of
Tenancingo, where he explores the weekly market. He also uncovers another local tradition, the
making of the intricately hand-woven shawls known as rebozos. Outside Tenancingo his quest for
the best chorizo comes to a surprising conclusion.
#312: Color on the Palate
Escaping from a bleak, snowy Chicago day, Rick takes us on a technicolor adventure in Mexico
that’s all about how color is an inextricable part of the landscape, the culture, the art and the
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food—from market stalls that sell a rainbow of tropical fruit to an aguas stand with brightly hued
juices on display. We join Rick as he checks out the striking color palette of one of Mexico’s
great treasures of modern architecture, the Camino Real Hotel. In his Chicago kitchen, Rick
shows us how to make easy Aguas and a Lime Pie with a bright splash of Prickly Pear Sauce. At
the colorful Frontera Grill he assembles many colors on one plate in Tostadas with Black Beans,
Radishes and Lettuce with Tomatillo Salsa.
#313: The Chili Trail
By a campfire in the Mexican high-plains dessert, Rick invites us to join him as he searches for
the origins of chili con carne. Is it Mexican or Southwestern? The stuff of cowboys or
grandmothers? Chili begins with chiles, so Rick takes us from a chile field to a chile stall to his
own garden to see how chiles are grown and dried. After a quick detour to examine a collection
of fiery folk-art devils, we check out tamales—their filling is, essentially a kind of chili—at a
Mexico city tamaleria and meet a Mexican grandmother for a lesson in making a slow-cooked
stew that ends up looking quite familiar. Back home in Chicago, Rick and his daughter Lanie
compete in a chili cookoff resulting in two sensational chilis—one made with beef and beans, the
other with lamb and pasillas. A group of friends gather around the fireplace to enjoy the chilis
with Rick and Lanie.
Season Four (13x30)
#401: It’s a Shore Thing
Wading through the surf at Guayabitos, a charming fishing village on Mexico’s Pacific coast,
Rick sets off in search of the ultimate catch—the Mexican seafood dish that captures everything
that’s perfect and irresistible about a day at the beach. For starters, he checks out what’s shaking
at a thatch-roofed laguna-side restaurant not far from Puerto Vallarta, where the “specialty of the
hut” is Pescado Zarandeado, “Shaken Fish,” seasoned with a sweet-spicy red chile marinade,
flame-seared and flipped over hot coals in a special grilling basket. At home in Chicago, Rick
shows us how to recreate this dramatic dish on a backyard barbecue. Then it’s back to Mexico
City, to check out the cooler side of seafood at the sleek, modern Manzanilla restaurant, where a
lively young couple from Baja California serves up a series of refreshing raw seafood specialties
with the Zen-like simplicity of a cutting-edge sashimi bar. In the kitchen of his own Frontera
Grill, Rick gives pointers on the seafood “laws of raw,” from judging freshness to serving ideas.
It’s all about getting as close to the source as you can. And with that in mind, Rick buys some fish
right off a boat at Guayabitos, and then shows us how to make a bright, fresh Ceviche Salad—a
weeknight main dish that’s ready in minutes. The quest ends right where it began, back on the
shore, where Rick discovers what might just be the ultimate beach food: juicy just-caught shrimp,
grilled with a little lime juice on—of all things—a bicycle!
#402: Fusion Revolution
Standing amid the excavated layers of ancient civilizations in the Templo Mayor, right in the
heart of modern Mexico City, Rick points out that Mexican cooking has always been a product of
diverse cultural influences layered one on top of another. It might even be called the original
fusion cuisine. And at the cloister of Sor Juana, now a university with a cooking school in Mexico
City, Rick points out that of all the dishes in the Mexican repertoire, mole is doubtless the
ultimate example of fusion food, born of a baroque melding of influences from nuns and native
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women who mixed old and new world ingredients to create a sauce of dazzling complexity. In his
home kitchen, Rick prepares a less baroque version, Apricot-Pinenut Mole, served with turkey
breast. Then it’s back to Mexico for a look at where fusion fever has taken the cuisine today,
with Asian influences ranging from sushi in the Guadalajara market to MP restaurant in Mexico
City, where the in-crowd feast on Asian-fusion small plates that reinvent classic Mexican
antojitos, with ingredients like wonton wrappers and soy sauce. Back at home, he reinvents one
of these fanciful dishes, Seared Duck with Asian Flavors for Making Soft Tacos, a cross between
a classic taco filling and Peking Duck. And finally, he takes us way off the fusion radar screen to
a tiny stand in the village of Pitillal, where two culinary traditions, burritos (which, we discover,
are a North American invention) and grilled shrimp, come together to create a fabulous fusion
snack, known only to locals. Who says fusion has to be highfalutin’?
#403: The Quest for Fire
Rick can’t resist the kind of well-seasoned, simple food grilled over a live fire—the stuff he’s
enjoyed at thousands of markets, kitchens and restaurants all over Mexico, where cooking comes
down to the simple combination of fresh ingredients and flickering flames. Deep in the Mexican
countryside, he pulls over for a sizzling roadside snack—chicken grilled on an improvised oil-
drum barbecue; then he shows us how to bring the idea home with a recipe for Roadside Whole
Chicken with Knob Onions grilled on his backyard barbecue. At bustling El Farolito in Mexico
City, Rick gives us the lowdown on another Mexican fire-cooked favorite: Tacos al Pastor—
succulent pork, grilled “gyros-style” on a vertical spit with pineapple. And that gets his appetite
working for easy Chorizo, Potato and Mushroom Tacos made in his outdoor kitchen in Chicago.
Then it’s a visit to the mother church of meat and fire, El Canelo, an over-the top outdoor
restaurant in Guadalajara built around a giant fire-pit, where pork, lamb, and other succulent
meats are slow-roasted on spears around a crackling fire and every meal is a fiesta with dancers
and live mariachi music. Inspired by all this heat and meat, Rick shares his technique for making
Carne Asada, marinated beef, on his backyard grill.
#404: The Capital of Hip
With more than 20 million people, and a dazzlingly rich cultural and culinary history, Mexico
City is like its own planet—and these days, it’s a younger, hipper planet than ever. Rick takes us
on a dawn-to-dusk insider’s tour that separates the hip from the hype, sharing some of the city’s
quirkiest, most happening hotspots, starting with an early morning cappuccino and Enfrijoladas
(creamy bean-sauced tortillas) at an organic market and cafè in ultra-cool Condesa, the “SoHo of
Mexico City,” and shows how to replicate this soulful breakfast in his home kitchen. Then it’s
back to Condesa with daughter Lanie for a stroll and shopping spree that yields all kinds of
uniquely Mexican urban-chic treasures. For lunch, Rick settles in at a table at Pujol, the renowned
leader of the city’s cutting-edge culinary scene, discovering a spectacular parade of dishes that
recreate traditional Mexican foods in stunningly artful presentations. He then takes us to La Bella
Italia, an eighty-year old ice cream shop that’s now a retro-chic neighborhood hangout—and the
visit inspires him to make an easy Jamaica Ice at home. Surveying the city at sunset from the
rooftop bar of a hot new hotel, Rick muses on the unique combination of old and new that defines
everything he loves about the “Capital of Hip.”
#405: Welcome to Tequila
Tequila has come around—from “lick the salt and suck the lime” firewater, to chic drink of
connoisseurs and hipsters alike. What exactly is this quintessential Mexican spirit, and what
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makes one tequila so-so and another sublime. Rick’s on a mission to find out, and he takes us
straight to the source, to the town of Tequila in Jalisco, where the first families of tequila still
brew the stuff the old-fashioned way, from the slow-roasted heart of the blue agave plant. It’s a
crash course in tequila that takes us through every step, from the fields to the historic Herradura
family hacienda, where the beautiful copper-clad stills of the original tequila works can still be
seen alongside a state-of-the-art production facility. Along the way, we stop for tacos and a lesson
in tequila drinking at a local restaurant, and Rick shows us another side of tequila—it’s great for
cooking, too. Back in Chicago, he shares his recipe for Tequila-Infused Queso Fundido, a classic
warm cheese dip that’s Mexico’s answer to fondue, and Crêpes with Tequila-Infused Cajeta (goat
milk caramel), a rich “adult” dessert. It all adds up to one tasty conclusion: A good tequila is right
up there with brandy—a national treasure that’s literally and figuratively the spirit of Mexico.
#406: Mexico Unplugged
When Rick wants to get away from the frantic pace of life in the restaurant world, he heads
South. In this episode, he sets out to find the kind of ultimate serenity he’s always sought out in
his favorite “secret gardens” of Mexico. It’s a search that takes him from a mountaintop in the
jungle to a mellow natural products store in a quite corner of Mexico City and a traditional
temescal—a spa and sweat-lodge where curanderos practice ancient healing arts. In his own
secret garden in Chicago, Rick shows us how to prepare a soothing Chamomile Tea. Then, in
Mexico City’s beautiful San Juan market, he checks out some of the fresh vegetables that are the
cornerstones of healthy, Mexican comfort food, and back at home, he shows us how to turn them
into a creamy Mushroom-Potato Soup with Roasted Poblanos. Finally, he heads for a secluded
Mexican beach to prepare fresh fish Tikin Xic seasoned with a Yucatecan achiote rub and grilled
on an open fire, right on the beach. What could be closer to nirvana? Only one thing—a final high
wire thrill ride that sends Rick flying across a ravine under a dense jungle canopy.
#407: Super-Hero Sandwich
Rick and his daughter, Lanie, check out Mexico’s real-life super-hero subculture. It’s the surreal,
splashy world of Lucha Libre—the beloved masked wrestling phenomenon that captures the
Mexican imagination and spills over into every part of the culture, from politics to food. We join
Rick on a hunt for the perfect snacks to eat while watching Lucha Libre with friends, as he visits
street stalls outside a Mexico City arena that sell everything from tacos and snacks to colorful
wrestling masks and capes—and along the way, we discover the history of this uniquely Mexican
blend of acrobatics, myth, mystery and morality play. At the colorful Sport Torta sandwich shop,
Rick takes on El Sumo—a giant, no-holds-barred sandwich. Back at home, he and Lanie make
Chilied Peanuts and Pumpkinseeds and Rick’s soon-to-be-famous Torta for a Crowd, his take on
the giant sandwich idea—two bold-flavored snacks that are the perfect larger-than-life
accompaniments for a Lucha Libre party at home.
#408: The Mothers of Invention
Sure, there are great male chefs in Mexico. But women are the true mothers of this cuisine. From
market cafes to hip new white-tablecloth restaurants, the cuisine of Mexico comes from a rich
tradition of hearth, home and women’s hands. Starting at the Cloister of Sor Juana, the great 17th-
Century Mexican poet, feminist and culinarian, Rick sets out on a treasure hunt, in search of
Mexico’s great women chefs. There’s his old friend, the revered Carmen Ramirez Degollado,
herself a national culinary treasure, who is one of the great “keepers of the flame” of traditional
Mexican cooking. She joins Rick and his daughter, Lanie, to make Shrimp Stew with Epazote at
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her famed El Bajio restaurant. After a stop at Chef Monica Patiño’s MP Restaurant, Rick hits the
other end of the spectrum, with a visit to Solange Muris at the muy moderno Manzanilla
restaurant across town, to chat about wine, women, and the new world of Mexican cuisine. Back
at home, Rick and his favorite female chef, Lanie, whip up a fast family dinner: Seared Salmon
with Spinach and Creamy Roasted Peppers and a surprise dessert: Mango Upside Down Skillet
Cake.
#409: Go Global. Eat Local.
Chilling out in Puerto Vallarta, the jewel of the Mexican Riviera, Rick gets thinking, not
surprisingly, about food. Can he find the kind of authentic, mind-blowing, soulful Mexican food
he loves even in a tourist Mecca like this? Rising to the challenge, he embarks on an all-day
eating fest that turns into an invaluable insider’s guide to “eating local,” with tips on how to find
the real thing amid the glitzy pretenders. The quest takes him from market fondas to a tiny
tamaleria tucked away on a side street, inspiring him, along the way make two Mexican comfort-
food classics, Guajillo Chilaquiles and Bistec a la Mexicana. Then he’s off to the sleepy,
working-class suburb of Pitillal for a locals-only treat: succulent shrimp burgers. And of course,
there has to be a “nightcap”—an after-hours stop at Taqueria El Carboncito, where the “PV”
locals head for succulent pork tacos al pastor. It all adds up to a fast-paced slow-food banquet
that’s right there for the feasting—if you know where to look.
#410: Archaeology for Breakfast
We find Rick somewhere in the jungles of Mexico, pondering the great questions of the ancient
world—like, “what was for breakfast?” Back in Chicago, he whips up a plate of Huevos
Motuleños—Eggs Motul-Style, a heady, layered “short-stack” of Mexican breakfast favorites
piled on a tortilla, including fried eggs, chorizo, cheese, peas, beans, plantains, cilantro and salsa.
But instead of digging in, he decides to dig down a few layers, like a culinary archaeologist, and
investigate just how Mexican—and just how ancient—these beloved ingredients are. That
investigation takes him to a dairy stall in Mexico City’s cosmopolitan San Juan Market, a down-
and-dirty pulqueria (a bar that serves pulque, a locally brewed “agave beer”), La Tequila
restaurant (where we get a lesson in the ancient art of making salsa in a lava mortar called a
molcajete), and a market stall that sells, among other delicacies of antiquity, edible bugs.
Working his way down to progressively more ancient foods, Rick ends up showing us how to
make homemade Corn Tortillas, the pre-Columbian “breakfast of the ages.” It’s all surprisingly
inter-connected, and it all comes together in an edible history of the Old and New World cultural
influences that make Mexican cuisine so deliciously complex.
#411: Muses for My Menu
Over a beautiful plate of food in the kitchen of his white-tablecloth restaurant, Topolobambo,
Rick muses on the idea of culinary muses. His creative inspirations are as diverse as the culture
and cuisine of Mexico—ranging from leading-edge chefs to home cooks and market vendors. To
show us what he means, he invites us to join him for a wildly inventive meal at Pujol, one of
Mexico City’s most exciting restaurants, where Chef Enrique Olvera turns traditional ideas inside
out to create whimsical, world-class takes on the flavors of Mexico. From there, we pay a visit to
one of Rick’s favorite inspirations, a market vendor in Guadalajara who, for decades, has
specialized in one perfect thing: birria—goat braised in a rich chile rub. Back in the
Topolobampo kitchens, Rick riffs on that classic dish of west-central Mexico in Birria (Slow-
Braised Lamb) Topolobampo-Style. Finally, a visit to a waterfront seafood restaurant outside
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Puerto Vallarta inspires him to invent Oysters Nuevo Vallarta back at his restaurant—another
window into the creative process that has made Rick one of the world’s leading re-interpreters of
Mexican cooking.
#412: Tips and Salsa
In Mexico, salsa is neither a dip nor an afterthought. It’s an integral part of eating. “The more you
know about salsa,” Rick tells us, while snacking in a countryside restaurant near Guadalajara,
“the better you’ll understand Mexican cooking.” And with that, he embarks on a journey into to
the soul of salsa, packed with all kinds of helpful tips and techniques that prove a tasty point:
salsas can really cook!
#413: Mariachi Mania
Rick heads for Jalisco, the place where mariachi music originated, to investigate the history and
mystery of this “national soundtrack” of Mexico—and to answer the question, “what’s the perfect
food to go with mariachi music?” At a stall in the Guadalajara market, he checks out all kinds of
mouthwatering snack-food specialties, settling on a beautiful tostada as a band of mariachis
strolls by playing their anthem “Guadalajara.” Back in his Chicago kitchen, he shows us his take
on Tostadas, then it’s back to Mexico where his search for the roots of mariachi takes him to a
beautiful 19th-Century hacienda. At a colorful restaurant in Tlaquepaque, he enjoys a soft cheese
in green sauce specialty—Panela en Salsa Verde, which he shows us how to make at home. And
finally, he brings us to the epicenter of mariachi mania, Plaza Garibaldi in Mexico City, where
Mariachis gather by the hundreds, all day and all night, to meet, greet, compete, and serenade the
world.
Season Five (13x30)
#501 – Eat, Drink and Be Merida At one time, the henequen trade made Merida, the capital of the Yucatan, one of the richest cities
in the world. Today, its lovely white stuccoed buildings remind us of its opulent past. A horse and
carriage ride down the Paseo Montejo will help you understand why Merida was once known as
"The Paris of Mexico." Rick takes us on a journey through the Merida market stalls for a look at
the blending of Mayan traditions with the Spanish influences. Dishes such as Sikil Pak, a
pumpkinseed dip with habanero is totally Mayan, yet still part of Merida's meals today. The
market's meat stalls jump-start Rick's surprising roller coaster ride through Merida's food history
from simple Pork Picadillo to the baroque Queso Relleno (stuffed cheese) found in all the classic
Yucatan restaurants. Along the way, we explore the Lebanese influence on this colonial city
where thousands of locals dance in the town square nearly every night of the week.
#502 – Fresh Chiles, Hot & Cool There are days when you want to take it easy and enjoy your favorite comfort food. Others, you
just have to turn up the volume. For Rick, that means breaking out the chiles – everything from
the Yucatan's beloved habanero with its one-two punch of flavor and heat, to the tamer hot yellow
xcatic chiles. Rick turns a bumper crop of habaneros into Vinegary Hot Sauce, Tomato Frito and
Xnipec Salsa and then shows how they all pair well with grilled fish! We visit the Merida market
for a fresh chile lesson, explore the limestone fields where the habaneros thrive and then hold our
breath for a spicy tour of a habanero hot sauce factory. At the Bayless home, chiles are just as
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likely to show up on scrambled eggs as they are in pot roast. Rick makes a mouthwatering version
of Pot-Roasted Pork with yellow chiles, plantains and a hint of brown sugar. Good morning,
Yucatan!
#503 – Mysteries of the Deep Water is a precious source of life – especially in the Yucatan jungle where there are no rivers or
lakes. Rick goes deep, underneath the limestone bedrock, to show us the underground rivers and
cenotes (sink holes) found throughout the peninsula. For the Mayans, these holes were freshwater
wells they considered sacred. Today, we can explore them up close and personal with a bit of
snorkeling gear. Being in all that water makes Rick hungry for one thing – seafood. So he goes
topside to deep-sea fish and then enlists the help of a local fisherman to turn his catch of the day
into a beachside Ceviche. When deep-sea fishing is not in the cards, Rick takes us to the Merida
market for a tour of the prepared seafood offerings including Shrimp a la Vinagreta. To complete
his inner beach vacation, we enjoy spiny lobster on the Riviera Maya at the beachside restaurant
Oscar y Lalo's. The journey ends in Rick's backyard grill for stunning version of Lobster with
Smoky Garlic Mojo.
#504 – A Pig, a Pit and a Plan Cochinita pibil, Yucatan's slow-cooked, banana leaf-wrapped pork specialty that never ceases to
inspire Rick, whether he's made it in his slow-cooker, home oven or restaurant kitchen. For
Season 5 of Mexico – One Plate at a Time, Rick takes the inspiration to its pinnacle: he digs a pit
in his urban backyard, lines it with bricks, builds a big fire, then slow-cooks a whole pig the old-
fashioned way. Good thing he invited the neighbors for dinner! We start out with a visit to the
small town of Tixkokob to learn the secrets from Silvio Campos, a local pit master known for his
Slow-Roasted Achiote Pork. Hint: Don't forget the banana leaves and be sure to cover the pit
well. At home, Lanie Bayless lets us in on her secret weapon (a food processor) to easy Pickled
Red Onions and Roasted Habanero Salsa. Once the heavy labor is finished, Rick marinates his
pig with plenty of achiote and lime juice before he buries it in the backyard. The guests arrive in
time for some typical Yucatecan appetizers and margaritas, and then they feast on the tender pork
wrapped in fresh tortillas.
#505 – Savoring Citrus There's nothing like a tall glass of fresh-squeezed orange juice – naranjada – it's called in Mexico.
Rick takes us on a citrus groove to learn the ins and outs of fresh juice in savory, lip-smacking
dishes throughout the Yucatan. We journey to the huge citrus market in Oxkutzkab for a sweet
and sour lesson on the lime family tree – from limón to lima, the classic aromatic citrus fruit used
to make Sopa de Lima (Classic Yucatecan Lime Soup with crispy tortillas). Lanie teaches Rick a
thing or two about the local avocados – from the Noche Buena variety to the Lagunero. At home,
they make an Avocado-Mango Salad with a fresh lime juice and pumpkinseed dressing. Then
Rick takes us to Tutul Xiu Restaurant in the small town of Maní for their renowned Poc Chuc –
quick-grilled thin pieces of pork marinated in sour orange and served with all kinds of crunchy
garnishes. At home, Rick roasts whole sweet onions in the embers and then grills the pork over
mesquite for a savory citrus dinner that never fails to enchant.
#506 – Tropical Sweet Tooth By now the secret is out: Rick has a sweet tooth for everything from ripe fruit to homemade
candies to luscious pies. And when he travels to Mexico, he's on the prowl for it all – lucky for
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us. We visit 100% Natural, a favorite stop in Playa Del Carmen for tropical fruit juices, creamy
yogurt shakes and exotic fruit plates. At home, Rick transforms Mexican papaya into a surprising
dessert he calls Caramelized Papaya with Mexican Cheese – think of a tropical version of apple
pie with cheddar cheese. Which brings us to pie! Rick reminisces about (and enjoys a piece of)
the coconut pie at Alberto's Continental Patio Restaurant in Merida. These days he gets his
coconut fix from a fast version of the classic sweet candy Cocadas Horneadas using frozen
shredded coconut. In Tixkokob, a local cook teaches us her ethereal version of sweet baked
meringues which brings us back to pie. Rick whips up a Mango-Lime Meringue Pie sure to
inspire cooks everywhere. If not, do what Rick and Lanie do – sample a bunch of tropical fruit
ices at Dulcería de Colón in Merida for the ultimate sweet tooth satisfaction.
#507 – Rick & Jacques: Two Chefs at Playa More people visit the Yucatan peninsula than any other region of Mexico. They mostly come for
the fun and the beaches while Rick comes for the cool angle, the story behind the story, the local
food and the people. The adventure begins in Playa del Carmen when Rick hooks up with our
other favorite Public Television chef, Jacques Pepin. Jacques invites Rick to cook in his vacation
home in Playa, but first they enjoy a bite to eat at Jacques' favorite breakfast spot. Then they head
to the beach in search of really fresh fish and to debate the merits of barracuda. After a stop at
Jacques' favorite local market for produce and chiles, the cooking begins. Rick prepares a salad of
grilled cactus, chaya leaves and arugula to top red chile-seared mahi mahi. Jacques sprinkles
cumin and Mexican oregano over his pargo (red snapper), grills it whole, and then serves it with
his version of a chopped tomato and avocado salsa. The cooking duo join their wives for dinner
and lively conversation on the rooftop while the sunsets over a great food day in Playa.
#508 – Yesterday, Today & Tamales Rick defies the old adage to never shop when you're hungry – he always shops hungry, to provide
a source for inspiration. In the Merida market, inspiration comes in the form of homemade
tamales – made from fresh corn masa flavored and filled with achiote-seasoned chicken or pork
and steamed in banana leaves. Those tamales tap into Mexico's past which is present everywhere
you travel. At Uxmal's Pyramid of the Magician, Rick gives us a brief lesson on water and corn
which brings him back to the Mayans and their pit-cooked tamales. To learn their secrets, we visit
Silvio Campos' home for a step-by-step class in muchipollo – rustic chicken and pork tamales
baked in an earthen pit. Silvio serves the crusty-hot tamales to Rick with slivers of fresh habanero
and ice cold beer. The aroma of the achiote motivates Rick to make Tamales Colados (Yucatecan
Pudding Tamales) at home. Fresh chaya leaves in the Merida market inspire Rick to experiment
with growing his own chaya in his urban garden. In Topolobampo, Rick's fine-dining restaurant,
he shows us the ancient Mayan tamal – Dzotobichay – made Rick's way with local chard leaves
and elegantly served with a roasty habanero-spiked tomato sauce.
#509 – Yucatan Snack-a-Thon Who wouldn't like to snack from dawn to dusk on all kinds of Yucatecan specialties? Just ask
Rick and Lanie for some noshing tips. They start their adventure on the main square in Merida
smack in the middle of the local, nightly dance-a-thon surrounded by food vendors. They both
fall under the charms of Marquesitas, a crispy wafer rolled around cheese and cajeta. Rick shares
the recipe with us from a confidenciales chair – the unique park bench designed for whispering
secrets to your loved one. The journey continues as they indulge in early morning treats including
tortas, panuchos and impossible cake (chocolate cake topped with flan) from the Santa Ana
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market. Inspired, they make Salbutes (corn tortillas topped with tangy shredded chicken) in their
home kitchen. At Eladio's, a centro botanero (a lively restaurant that serves small plates) in
downtown Merida, they enjoy the dancing and a whole table filled with snacks and Dzik, lime-
marinated shredded beef. At home, Rick makes the cold beef salad and spikes it with a little
habanero chile before scooping it up onto crispy tortilla chips.
#510 – Modern Mayan
Rick finds wandering through the ancient Mayan ruins of Uxmal a humbling and inspiring
experience. The Mayans built a great civilization with pyramids, temples, plazas and breathtaking
expanses. And their spirit lives on – and it's experiencing a rebirth in the Yucatan today – in
revitalized food, art and architecture. We get a glimpse of the rebirth at Los Dos, a cooking
school in Merida, run by David Sterling, which specializes in classic Mayan food updated for this
century. Rick joins David at his beautiful school as he teaches his chilled version of Sopa de Lima
topped with a panucho of lime-marinated chicken salad. Then we look at the high-style of the
Riviera Maya from the rooftop of the ultra-modern Hotel Básico in Playa del Carmen. Back on
the ground in Merida, the cuisine of Nectar Restaurant soars. This ultra-modern dining room with
its open-air kitchen is run by two chefs that study with some of the most inventive rule-breaking
chefs in the world. Rick samples their Consommé of Cochinita Pibil and Oat Risotto with Recado
Negro. Energized by Mexico, Rick takes us behind the scenes at his fine-dining restaurant,
Topolobampo, to show us his own thrilling modern Mayan dish, Cilantro Salmon with Smoky
Tomato-Habanero Lasagne.
#511 – Paste Sensations How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? It's all in
the magic paste, says Rick, as he takes us to the Merida market to explore the region's colorful,
aromatic essential seasoning pastes (or recados). These magical mounds of spice blends become
the base for grilling rubs, the heart and soul of tamales, the seasoning for all kinds of food
wrapped in banana leaves and the flavoring undercurrent for tangy escabeches and slow-
simmered stews. We journey from an achiote tree to the commercial grinders for the seeds to
Rick's home to understand this aromatic, alluring spice so beloved in the Yucatan. Rick shows us
how to make our own Achiote Seasoning Paste, and then use it for Short Ribs Kabik. Then we
make the garlicky "Bistec" Seasoning Paste to use in the stunning dish of Grilled Chicken in
Escabeche. The journey ends in Maní for a bowl of pavo en relleno negro, a local specialty of
turkey and stuffing flavored with the exotic jet-black paste of charred chiles.
#512 – Show Me the Honey Yucatecan honey is renowned for its glorious color and rich flavor. Rick finds it everywhere from
the Merida market stalls to the breakfast buffet at an upscale hotel where the whole honeycomb
slowly drips its amber syrup for ladling over fruit and cereal. At home, Rick uses the golden
syrup in his Mexican-Style Granola and in the pasilla chile-spiked glaze for a sublime Grilled
Rack of Lamb. On the Riviera Maya, we visit Xcaret, a nature park, for a look at the hollow-log
hives of the native stingless bees so beloved by the Maya for their honey. At Hacienda Vista
Alegre in Merida, honey is the main ingredient in a honey-anise liqueur called Xtabentún. Rick
leads us through the liqueur-making process then goes home to make a fabulous White Chocolate
Ice Cream flavored with the liqueur.
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#513 – Hacienda Renaissance The story of the Mexican hacienda sounds like it came from mythology – like one of those
morality tales about the fleeting nature of wealth and glory. It begins with the feudal system
where generations of Maya worked the fields for wealthy Spanish landowners. The era peaked in
the Yucatan in the late 19th century with the world's demand for henequen – or sisal – made from
a local agave plant. Today, the hacienda is being reborn – as museums for a glimpse into the past,
as production facilities for fine rums and liqueurs and as luxury hotels. We join Rick on a field
trip through the golden era of the haciendas and then go to his home kitchen to make the classic
Mayan-Spanish-European fusion dishes Yucatecan Black Bean Dinner and Capered Chicken.
Hacienda San Jose, a luxury resort, inspires Rick's rendition of Achiote-Seared Shrimp.
Season Six (13x30)
#601 – Return to Hacienda
The 19th Century was the golden age of the Mexican hacienda, and today, some of these great
plantation estates live on as luxury resorts. Rick and his wife, Deann, stayed in one of them,
Hacienda San Jose in the Yucatan, and we get a glimpse of the lush grounds, beautifully restored
buildings, rustic-elegant furnishings, and hearty, hacienda cooking. Tonight, Rick’s hosting a
dinner party in Chicago—a reunion with the two other couples who joined them at the
hacienda—with a menu and mood designed to bring home the flavors and memories they shared.
The dining room is transformed with tropical flowers and candles, and the party begins with
Champagne Margaritas, Rick’s luxury take on Mexico’s favorite cocktail. Then, the guests sit
down to a soulful yet sophisticated menu, starting with a creamy Roasted Chile-Potato Soup with
Greens and Chorizo, followed by Braised Short Ribs with Arbol Chiles, White Beans,
Mushrooms and Beer garnished with a delicate frisée salad. And for dessert, there’s the
seemingly impossible Pastel Imposible—also known as Chocoflan—a chocolate cake and custard
confection whose layers magically reverse themselves in the pan during baking. It’s a dinner
party that’s extra-special, but not extra-fancy—and every bit as magical as the evenings Rick and
his friends enjoyed in “hacienda heaven.”
#602 – A Man, a Pan, Paella!
A lot of people know how to have a few guests over for a gourmet meal. And a lot of people
know how to feed a big crowd a not-very-gourmet meal. Rick shows you how to plan a fiesta
that’s both big and gourmet. And he focuses on the Spanish influence on Mexican culture with a
spectacular menu for 25 that features Mexican takes on Spanish classics. For starters, there’s a
sparkling Sangria Mexicana accented with lime juice. Then along comes a chilled Roasted
Poblano Gazpacho with fresh garnishes that’s made ahead and assembled at the last minute so the
vegetables stay nice and crisp. Then, it’s a Mexican accent on that most iconic Spanish main dish
of all, Mexican Paella with Shrimp, Mussels and Chorizo, and it’s not just the main course, it’s
the party entertainment. First he shows how to construct a simple outdoor brick fire pit, custom-
built for an enormous three-foot paella pan. Then into the pan go pound after pound of chicken,
seafood, rice, roasted chiles and chorizo, which simmer slowly over the embers as the guests
gather around the fire. For dessert, there’s a creamy “Café de Olla” Flan with the clever,
Mexican-inspired addition of spiced coffee. Rick shares helpful entertaining tips every step of the
way, from how to do salad for a crowd (hint: avoid the baby greens) to choosing olive oil. From
the cooking to the meal itself, this paella party gives a whole meaning to “entertaining.”
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#603 – Beach Blanket Barbecue
It’s a barefoot-on-the-beach dinner party cooked, served and eaten outdoors. But the catch of the
day is … there’s no beach! Instead, Rick and his family create a little Mexican seaside nirvana
right in their Chicago backyard, complete with a cabana improvised from billowing white
curtains, muslin draped overhead, white table linens, sparkling Mexican candles and orchids. And
the food is as inviting as the mood, because it all comes from the grill, starting with Rick’s
Grilled Garlic and Orange Guacamole, which gets its smoky flavor from flame-seared onions,
garlic and jalapeños. Then come Grilled Mussels, cooked right on the grill grates, topped with
tomatillo salsa and served as a passed appetizer. The main event is succulent Grill-Roasted Whole
Fish Adobado marinated in sweet-spicy ancho chile adobo, grilled and served whole and sizzling,
with a potatoes and onions, cooked in a “hobo-pack” right on the grill. Even the dessert gets the
“beach-barbecue” treatment—it’s homemade Grilled Cornmeal Pound Cake toasted on the still-
warm grill and served with ice cream and fresh fruit salsa. Rick even provides a playlist of Latin
favorites to match the mood. Conclusion: with a few good recipes and a little imagination, a
Mexican seaside fiesta is just a barbecue and a boombox away.
#604 – Let’s Do Brunch
With a houseful of weekend guests, Rick and his daughter, Lanie, whip up an extra-special
brunch buffet that turns Sunday morning into a mini Mexican vacation, inspired by the relaxed
breakfasts they’ve enjoyed all over Mexico. Just for fun, they set up a hotel-style omelet station,
complete with a propane burner, in the dining room—a great way for the host to join in the
party—where Rick makes individual Chorizo and Chile Omelets to order as the guests sip orange
juice. The buffet also includes Chilaquiles, a comforting casserole of crispy tortillas, softened in a
rich, brothy chile sauce with shredded chicken and sour cream. And because it wouldn’t be
brunch without coffee, Rick serves his press-pot version of Café de Olla, coffee sweetened with
Mexican brown sugar and perfumed with spices and orange zest. It’s the perfect accompaniment
for a Caramelized Mango Tart with Mexican Chocolate and Pepitas, an easy free-form fruit tart
with a wrap-around pastry crust. Throughout the preparations and the party, Rick gives all kinds
of helpful entertaining tips on everything from buffet-table tricks and making omelets for a crowd
to cool Latin tunes to go with the menu.
#605 – Taquisa for Ten
From street stalls to bustling taquerias and morning to midnight, tacos are Mexico’s favorite
mini-meal—a few blissful bites of something thrillingly savory, wrapped in a soft, fragrant
tortilla. And it turns out they’re also a perfect party food. Rick and his daughter, Lanie, plan a
backyard taquisa—a taco buffet centered around one of the greatest taco fillings of all,
Michoacan-Style Pork Carnitas, chunks of pork, slowly simmered in oil until they’re crisp and
golden on the outside and succulent inside. Rick shows us how it’s done in Mexico in giant
copper cauldrons, and then brings that idea home with the help of a surprising, cooking device—a
turkey fryer. For pre-party nibbles, he shows how to turn salad-bar veggies into Mexican
“Crudité” Platter, with the addition of a little store-bought chicharrones (pork cracklings) and
chamoy, a sweet-sour apricot hot sauce—flavors that go perfectly with his beer and hot sauce
Micheladas. In the spirit of a true taquisa, Rick makes fresh corn tortillas on a hot griddle. To
round out the buffet, there are black beans, Guacamole flavored with sun-dried tomatoes and
salsa, and everyone tucks into their tacos at little tables set up around the yard, taqueria-style. The
meal ends with another street-food favorite, homemade Fruit “Mojito” Ice Pops made with fresh
lime juice, mint and berries.
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#606 – Ice Cream Social Skills
To celebrate a friend’s birthday, Rick reinvents a tradition from his Oklahoma childhood: the ice
cream social, where everyone brought a batch of homemade ice cream, right in the hand-churned
freezer in which it was made. Inspired by the infinitely varied frozen treats and sweets of Mexico,
Rick prepares three fresh takes of his own. First, there’s a Mexican Chocolate Chile Ice Cream,
with a one-two punch of creamy-coolness and spicy heat. Then he makes Watermelon-Raspberry
Raspado, Mexico’s version of shaved ice, with the refreshing addition of fresh mint from his herb
garden, served over a splashy tropical fruit salsa. And just for fun, he throws in a third
concoction, Ate con Queso Ice Cream, a tribute to the flavors of fruit and cheese that’s as easy as
stirring Mexican quince paste into store-bought vanilla ice cream. He even makes his own
homemade Ice Cream Cones. And along the way, he provides a party playlist of some of his
favorite Latin music discoveries, as well as tips on setting up the buffet and keeping everything
well-chilled. It’s a birthday ice cream social a la Mexicana. And that makes for one cool party.
#607 – Seafood Cocktail Party
Who says cocktail parties have to be dressy, mood-lit affairs? Rick’s decided to reinvent cocktails
with friends as an informal outdoor party. His menu, on this summer Sunday afternoon, is all
about seafood and ice cold drinks. And his themes are simplicity, fun and freshness, inspired by
Mexican deep-sea fishing trips where your catch is transformed into the ultimate ceviche right on
the beach. Rick brings that feeling home with a Mexican raw-bar menu that includes a Roasted
Tomato Shrimp Cocktail, and two ceviches: a simple Tropical Beach Ceviche made with
scallops, and a Yucatecan-inspired Salt-and-Pepper Ceviche. And since no raw bar would be
complete without oysters, he shows viewers how to buy, shuck and serve Fresh Raw Oysters,
complete with his favorite hot sauces. Musing that beer and mojitos would be the perfect drinks
to go with this beach-casual menu, he combines the two in an inspired bit of mixology he calls
Tecate Mojitos. Along the way, his creative serving tips—like using votive holders as individual
serving cups or making dramatic ice molds that look cool and keep the food well chilled—and
do-ahead shopping, chopping and prep strategies make this fresh take on the cocktail party as
easy as a walk on the beach.
#608 – The Whole Tamalada
Tamales are Rick’s idea of the perfect party food: little gift-wrapped packages of light fluffy
masa dough with a whole fiesta’s-worth of sweet and savory flavors inside. And in Mexico, when
family and friends get together for a tamalada—a tamal-making party, the cooking’s as much a
part of the celebration as the eating. After a look at how tamales are hand-made in a traditional
shop in Puerto Vallarta, Rick shows viewers how to pull off a tamalada for a crowd, where the
guests roll up their sleeves and take part in the filling, the wrapping and best of all, the feasting.
There are Fresh Sweet Corn Tamales made with sweet corn and butter, and two kinds of classic
Savory Tamales filled with red chile pork and green chile chicken. As these bundles steam and
fill the house with fantastic aromas, the guests enjoy Apple-Tamarind Cooler or, with the addition
of some beer, a Mexican Snakebite, and Rick serves up bowlfuls of Caldo de Camaron, a spicy
made-ahead shrimp soup with potatoes and dried pasilla chiles. This tamalada is as much about
cooking together as it is about eating together. And that’s one great packaged deal.
#609 – Summer and Smoke
It’s a hot, Midwestern summer day. The mood is slow and easy, and the garden’s in overdrive. So
Rick decides to beat the heat and get out of the kitchen with a mostly made-ahead backyard
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cookout a la Mexicana, inspired by one of his world-favorite meat eateries: El Canelo, near
Guadalajara. It’s a sprawling outdoor restaurant with dirt floors and strolling Mariachis, where
slabs of succulent pork, lamb, goat and beef roast slowly on spikes in a walk-in wood-fired pit.
And it’s wood, not charcoal, that gives the meat its unforgettable smoky flavor, so Rick gives us a
quick lesson in setting up a home grill for wood-fired cooking. The menu is as casual as it is
mouthwatering. For starters, there’s an Heirloom Tomato “Carpaccio” with tomatillo, avocado
and fresh herbs—a salad made with tomatoes grown in “Earth Boxes” (part of a groundbreaking
educational program that teaches sustainable practices to kids all over the world). And then,
there’s the cookout: sizzling Carne Asada Brava—rib eye steak marinated with serrano chiles and
lime juice, seared over wood embers, sliced and served with homemade Salsa Huevona, fresh
tortillas and beans. For dessert, Rick combines two of summertime’s greatest treats—ice cream
and corn—to make a Sweet Corn Ice Cream with berry salsa, inspired by some of his favorite ice
cream shops in Mexico. And since this fiesta’s all about simplicity, he shows how easy it is to set
the mood with music, offering a playlist of some of his favorite Latin “finds.” It’s an irresistible
take on summertime entertaining: shorts and T-shirts, robust flavors, and plenty of relaxed fun—
for the guests and the host.
#610 – Barbacoa Block Party
The Baylesses love to feed a crowd. And one of their favorite ways to do it is firing up the
Mexican-style barbecue pit they built in their Chicago backyard, inspired in part by the 3,000 seat
Arroyo restaurant in Mexico City, where the pit-cooked lamb and pork make every meal a
carnivore’s carnival ride. At Arroyo, we catch a glimpse of barbacoa—lamb wrapped in maguey
leaves, slowly roasted in a massive brick pit. And with that mouthwatering memory in mind, Rick
and his daughter, Lanie, prepare a block party for 25, featuring Oaxacan-style Barbacoa—lamb
marinated with red chiles, wrapped in avocado and banana leaves and slow-roasted in the
smoldering pit. To welcome the lucky friends and neighbors, there are refreshingly simple
Watermelon Coolers and freshly made Tlayudas Oaxaqueñas, Oaxacan-style grilled tostadas,
topped with chorizo, guacamole and fresh cheese. Then there’s the moment of truth, as the pit is
opened, the leaves are peeled back, and the guests applaud the unveiling of the fragrant, juicy
meat. It’s served up buffet-style along with black beans, salad and warm tortillas. And for dessert,
there’s Lanie’s easy Mexican Fresh Lime Ice—and a band of strolling mariachis to make the
celebration even sweeter.
#611 – Fiesta in the Fast Lane
Rick’s having people over for a relaxed evening of parlor games. He doesn’t want to spend all
day cooking. But still, he wants it to be special. So he’s set himself a challenge: in one hour, with
one bag of groceries, he’ll pull off a big-flavored spread of Mexican party food. The secret is
starting with great prepared ingredients and combining them to make something exciting and
new. That means finger-food like little Tuna in Jalapeño Escabeche filled with good-quality
canned tuna, quickly warmed with vinegar, onions and pickled jalapeños. It means using canned
chipotles to transform ordinary nuts into spicy-smoky Chipotle Roasted Nuts, and doctoring
tortilla chips with lime juice and seasonings, and then baking them to make Garlicky Black
Pepper Tortilla Chips. And it means an ultra-easy Wild Mushroom Queso Fundido, a hot cheese
dip made extra-flavorful with a splash of beer. From a few avocados and a handful of grocery
store ingredients, Rick whips up a sweet-spicy Mango Guacamole and a nutty Pumpkinseed
Guacamole. And for drinks, he shares his restaurant’s classic recipe for Topolo Margaritas with
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fresh lime and blanco tequila. It’s a race to the finish—a one-bag fiesta that’s fun, flavorful and,
best of all, fast.
#612 – Tequila Flights and Bites
Rick’s on a mission to tell the world about tequila, and he’s starting with a party for 25 at home.
But it’s not about doing shots and licking salt off your hand. He wants to open people’s minds
and palates to the complexities of Mexico’s smooth, super-premium tequilas made from 100%
blue agave—artisanal products on a par with the world’s great brandies. So he’s planned a tasting
with tequila flights and plenty of fun, satisfying food to match. In the town of Tequila, Rick gives
us a firsthand look at the production process, from the harvesting and roasting of the agave hearts
to fermentation, distilling, and aging. Back in Chicago, he and his daughter, Lanie, get started on
what’s often called the Mexican party food: a big, bubbling vat of Classic White Pozole, a hearty
stew of corn and pork that goes perfectly with the flavor of Tequila. As the Pozole simmers away,
Rick and Lanie prepare the rest of the menu: a Help-Yourself Tostada bar with three toppings to
welcome the guests, and luscious Chocolate Pecan Pie Bars for dessert. Rick treats his guests to a
lively and informative introduction to the essentials of great tequilas. Then everyone gets served a
steaming mug of Pozole, topped with all the traditional trimmings, from pork cracklings to
homegrown oregano. Put two of Mexico’s greatest hits—Tequila and Pozole—together, and
you’ve got a fiesta that really takes flight.
#613 - Street Fare Tonight!
After giving viewers a quick on-location crash course in Mexican street food, Rick gets an idea.
Why not create a one-night-only Mexican street-food stall right in his Chicago home kitchen as
the centerpiece of an unforgettable cocktail party? And with that, he shows how to pull off three
authentic Mexican street snacks. There are Molotes Poblanos—miniature blue corn masa
turnovers with a choice of fillings: mushroom, potato-chorizo, and roasted poblano chiles with
cheese; mouthwatering Tacos de Bistec con Nopales with juicy griddled steak, strips of nopal
cactus and a drizzle of spicy tomatillo-arbol salsa; and Huaraches—griddled masa flatbreads,
topped like pizzas with chorizo and tomatillo salsa. Rick mixes up some Agua de Jamaica—a
bright red hibiscus-flower elixir that’s refreshing on its own and a perfect base for Mexican
Cosmopolitans—and sets out some cut-up veggies, sprinkled with lime and chile, street vendor–
style. And then, he transforms the stove and countertop into a street stall, complete with lights
and decorations. The guests mingle in the kitchen (which, after all, is everyone’s favorite place to
hang out), as Rick finishes the food on the griddle. And the irresistible combination of that made-
to-order immediacy and great cocktails makes for a fiesta with some serious Mexican street cred.
Season Seven (13x30)
#701 – Tacos on Fire!
“What is a taco, anyway?” muses Rick over an upscale lobster taco at his white tablecloth
restaurant, Topolobampo. “Is it crispy or soft? Grilled or griddled? Street food or taquería fare?
Fast food or fine dining?” The answer is, “all of the above … and a whole lot more.” And to
prove it, Rick heads to Mexico City, for a non-stop taco trek. It starts at Fishmart, a neighborhood
seafood restaurant in trendy Condesa with the lobster tacos that inspired Rick’s Topolobampo
version – succulent chunks of grilled lobster and black beans, wrapped in a warm corn tortilla.
Following his nose, and the smell of smoldering charcoal and sizzling meat, Rick moves on to
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explore some taquerías – one renowned for its char-grilled tacos al carbon and another for pork
tacos al pastor, made on a revolving vertical grill, gyros-style. Here too, it’s all about simplicity: a
few perfect mouthfuls of mind-blowing meat and super fresh tortilla. But Rick’s saved his
favorite underground street-food discovery for last. Super Tacos Chupacabras is hidden away
under a freeway overpass. But it’s so over-the-top, and the griddled tacos and slow-cooked
toppings are so tasty and cheap, everyone from VIPs to bike messengers line up all day and all
night. Back at home, Rick gets ready to throw his own “Supertacos” party with a little help from
his friends. It’s a laugh-filled, spontaneous celebration of cooking and fun, as everyone pitches in
to make Tangy Tamarind Cooler and Mexican Snakebite, Tacos of Seared Scallops with Chorizo
and Potatoes and Rick’s easy version of Grilled Pork Tacos al Pastor, made right on the backyard
grill.
#702 – Chiles Rellenos: The Stuff of Passion
At the romantic San Angel Inn, a lush hacienda-turned-restaurant in Mexico City’s Coyoacán
District, Rick enjoys what might just be the most passion-infused food in the Mexican canon: a
quintessential plate of perfect chiles rellenos. From there, we visit La Merced – the sprawling,
spectacular central market that’s the culinary soul of a city with 20 million mouths to feed –
where chiles are bought and sold by the thousands. Americans are passionate about chiles
rellenos, too. Just ask Rick’s customers at Frontera Grill, where only a lucky few who line up on
the street get to enjoy them each night before the supply runs out. In the Frontera kitchen, Rick
offers a detailed lesson on how they’re made – a labor of love that involves many carefully
choreographed steps of roasting, filling and sauce prep, stuffing, battering and frying. Then it’s
time for a crash course in chiles at the National University of Mexico in a visit with Ricardo
Muñoz-Zurita, a renowned chef and food anthropologist who literally wrote the book on chiles
relleno – a popular cookbook devoted to the subject – and runs a cutting-edge restaurant right on
campus. The two friends share Ricardo’s latest twist on chiles rellenos: an ancho stuffed with
plantains. Back at home, Rick explains that chiles rellenos don’t have to mean hours of prep time.
And to prove it, he shares his recipe for Shrimp Chile Rellenos Grilled in Corn Husks. Next,
we’re off to Oh Mayahuel, an uber-cool Mexico City restaurant specializing in Mezcal flights and
modern Mexican cuisine, to sample their signature stuffed chile: a dried ancho, rehydrated in a
tangy escabeche sauce, stuffed with a sizzling steak taco filling and guacamole. If you’re
passionate about chiles rellenos, this relleno roller coaster ride will leave you feeling thrilled,
surprised – and stuffed.
#703 – Guac on the Wild Side
Everyone loves guacamole. And for every person you ask, there’s a secret recipe and a preferred
style. In the kitchen of his Frontera Grill, Rick prepares the restaurant’s classic Mexican version,
an institution since the day the place opened. But is it a classic? To answer that question, Rick
goes to Mexico City, where he explains that guacamole just means “avocado sauce,” and shows
us a series of equally time-honored interpretations of the term. There’s a smooth and creamy taco
condiment at a busy taquería and, at the other end of the sauce spectrum, a chunky guacamole
made in, of all things, a meat grinder, at a market stall that sells its perfect complement:
succulent, crispy pork carnitas. And speaking of texture, Rick takes us to a cool, rustic-chic
restaurant near Coyoacán square for a traditional Oaxacan guacamole that gets a bit of extra
protein and crunch from a surprising garnish: chile-lime toasted grasshoppers. Back in Chicago,
he gives us a quick introduction to avocado types and tips at his local Mexican grocery, and then
heads home with a bagful and a very cool party: a Luxury Guacamole Bar with all kinds of
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toppings and nibbles to make a light meal. The centerpiece is his Roasted Garlic Guacamole, and
he rounds out the spread with a refreshing Crab Salpicón, a Salpicón of Roasted Poblanos and
Smoked Salmon, a tangy Orange-Tomatillo Salsa that balances the richness of the guacamole,
and an array of crunchy toppings from crispy bacon bits to toasted pumpkin seeds. It all comes
together at an outdoor party that raises the “bar” on guacamole in a whole new way.
#704 – Salsas That Cook
In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season’s tomatoes
to make a big batch of Salsa Mexicana, the fresh tomato salsa sometimes known as Pico de Gallo.
And that’s the starting point for a fast-paced salsa dance that goes way beyond tomatoes. In
Mexico, salsas can be bright and fresh, dark and earthy, red or green, raw or roasted – and they’re
more of a condiment for food than a dip for chips. At Los Parados, a favorite Mexico City
taquería, Rick and Lanie show us the three pillars of Mexican salsa: that familiar fresh-tomato
salsa Mexicana, salsa de molcajete made from roasted tomato, chile and garlic pounded in a lava-
stone mortar, and red chile salsa, made by toasting, soaking and grinding dried chile de árbol. But
that’s just the beginning. At Manolo, another popular taquería, they discover a rich, spicy, peanut
salsa and a classic, creamy avocado-tomatillo salsa. And while they’ve got avocados in mind,
they head over to the Medellin Market, where chunky guacamole is served with slow-cooked
pork carnitas. Inspired by all this, they decide to make a “salsa all-stars” dinner. It starts with a
batch of Roasted Tomato Salsa, which they split in half. Rick turns his half into a Salsa with
Olives and Dried Fruit to be served over grilled fish, while Lanie uses her half to flavor a Bayless
family favorite, a Mexican-accented Mac and Cheese. Then they make an earthy Smoky Chipotle
Salsa, which they again divide into two batches. One becomes the appetizer course, to be served
with chips. The other half, Rick turns into a Manolo-style Chipotle Peanut Salsa to drizzle over
grilled vegetables. It all comes together at an alfresco family dinner that proves a very Mexican
point: beyond chipping and dipping … salsas can really cook!
#705 – Triple Torta-Thon
Over a breakfast of tortas – Mexican sandwiches filled, in this case, with Rick’s quick Mexican
scrambled eggs, beans, and avocados – Rick and his daughter, Lanie, plan an all-day torta
marathon in Mexico City. Their quest beings at the city’s charming Sunday flea market,
Lagunilla, where they check out some simple, yet mouthwatering tortas, with a succulent filling
of salt cod bacalao. Next stop: Don Polo, a gleaming 1950s-style chrome and neon diner, famous
for its menu of griddled tortas. Rick and Lanie watch how they’re made and try a Cubana with
chorizo, pork and ham. Then it’s on to El Pialadero – The Cattle Roper – for the famed
Guadalajara specialty, Tortas Ahogadas, or “drowned” sandwiches, stuffed with juicy braised
beef and smothered in a brothy tomato-oregano sauce. It’s a treat so irresistibly messy that it’s
served with plastic gloves. Back in Chicago, father and daughter cook up another plan: a
backyard torta party for Lanie and her friends – all prepared outdoors at the barbecue. There are
Grilled Skirt Steak Tortas and Grilled Zucchini Tortas, along with an Avocado Cilantro Mayo
and a Chipotle Salsa to spread on them. In his backyard vegetable patch, Rick shares tips on
growing salad greens and pairing them with various kinds of dressings. Then he and Lanie
prepare two salads, Mesclun with Lime-Cilantro Dressing and Boston Lettuce with Creamy
Queso Añejo Dressing to round out this casual Mexican “sandwich spread.”
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#706 – A Ceviche State of Mind
Nothing captures the spirit of a day at the beach in Mexico like the fresh seafood cocktail or
ceviche. But you don’t have to be on the coast to enjoy it. Rick finds a classic version at a favorite
spot with the feel of a beachside fish shack – right in the heart of landlocked Mexico City. Then,
in search of more “inland ceviche” surprises, he hits the streets and takes us to a major-league
marisqueria with a menu to rival any great seafood restaurant in town – all created in a stand no
larger than a fishing boat. Rick enjoys the bracing blend of octopus, fish, shrimp and hot sauce
known as Vuelve a la Vida (“Come Back to Life,” so named because it’s a popular a hangover
cure). At a nearby fish market, he checks out the catch of the day from both the Pacific and Gulf
coasts, and shares tips on the best choices for homemade ceviche. In Chicago, he makes a quick
Frontera Ceviche, a preparation that’s been a mainstay at his Frontera Grill for years. Then we’re
off to Fishmart, a casual Mexico City seafood place, for a taste of what just might be the next hot
trend in cold seafood: aguachile. It’s a classic way to serve fresh shrimp and scallops with
modern minimalist appeal – simply laying them on a plate and sprinkling them with lime juice,
salt and fresh jalapeños. In his home kitchen, Rick recreates his version of Shrimp en Aguachile
in a matter of minutes. Then it’s on to the one of Mexico City’s splashiest seafood hotspots,
Contramar, to see how they dress up their traditional Ceviche Especial in a strikingly modern
presentation. And that inspires Rick to take us behind the scenes at his fine-dining restaurant,
Topolobampo, for one last inland ceviche recipe: his inventive, surprisingly easy Herb Green
Ceviche. It’s a mouthwatering fishing expedition that brings home the pleasures of ceviche –
even when you’re nowhere near the shore.
#707 – The Soul of Mole
Mole is an idea that’s half pre-Columbian, half European, and 100% Mexican – a sauce, a
preparation and a national dish that rivals the culinary masterpieces of the world’s greatest
cuisines. Rick and his daughter, Lanie, set off on a culinary journey to explore the mysteries of
mole that takes them from the mile-high piles of dried chiles in Mexico City’s vast La Merced
market to stalls selling towering mounds of concentrated mole paste. Back in Chicago, they’re on
a mission to make mole from scratch. It’s an all-day labor of love to be sure, but Rick breaks the
complex process down into easy steps, giving tips on all the ingredients – from sesame seeds and
tomatillos to chiles and chocolate – that give mole its richly layered flavor. As the sauce simmers
over a wood fire in the backyard, Rick and Lanie use some of it to make a succulent Laquered
Chicken in Classic Red Mole and whip up some Classic Mexican White Rice with Sweet
Plantains and a Mexican crudité platter. As the sun sets, family and friends gather in the garden
for a taste of true Mexican soul food: homemade mole in all its slow-simmered glory.
#708 – The Case for Quesadillas
What could be better than a freshly made, gooey, warm quesadilla? Rick answers the question by
showing us how to make the flour tortillas from scratch. What could be better than that? Well,
actually, in Mexico, Rick explains, quesadillas and flour tortillas have nothing to do with each
other. He takes us to the Bazar Sabado, a charming colonial-style labyrinth of handicrafts shops
in the heart of Mexico City’s bohemian Coyoacán district, to experience the true art of the
quesadilla. In the Bazar’s shady courtyard, the delicate treats are made the traditional way from
freshly ground corn masa, patted onto a massive cast-iron griddle, topped with cheese and fillings
and baked to a golden finish. For a more rough-and-tumble look at the same idea, we visit
Lagunilla, the city’s fantastical flea-market, where vendors turn out all kinds of mouthwatering
quesadillas and other toasted-masa snacks on a griddle over a charcoal fire. Then it’s on to Paxia,
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a stunning fine-dining restaurant, where Rick shows us one more style of quesadilla, a cheese-
filled pocket of masa that’s deep-fried to make a golden turnover. At Paxia, they serve a
miniature version of these as an amuse bouche. Across town at La Merced market, Rick checks
out the classic cheeses for quesadilla-making, and picks up some requesón, the Mexican version
of ricotta. It’s a fresh cheese and fresh cheeses are easy to prepare as Rick shows us by making
Mexican Fresh Cheese in his Chicago kitchen. Then, he turns it into Luxurious Rustic Griddle-
Baked Quesadillas for a romantic date-night dinner with his wife, Deann.
#709 – Confessions of a Carnita-vore
Carnitas – chunks of pork cooked slowly in lard until they’re golden and crisp on the outside and
meltingly tender inside – are a weekend family tradition in Mexico. At the Medellin Market in
Mexico City, Rick gives us an insider’s look at how they’re made every Saturday and Sunday in a
huge copper cauldron, and served up with fresh corn tortillas and crispy chicharrón (pork
cracklings). But what if a carnitas craving strikes and you’re not in Mexico on a weekend? No
worries. Back in Chicago, Rick demonstrates his signature method for making fabulous carnitas
right in a standard home oven. Then, thinking beyond pork, Rick shares a creative take on
carnitas at the splashy seafood restaurant, Contramar, where the dish gets a deep-sea do-over with
chunks of fresh-caught tuna. At his fine-dining restaurant, Topolobambo, Rick shares his own
state-of-the-carnitas concept: sous vide pork (cooked very slowly in a vacuum-sealed packet),
shredded, formed into a loaf, chilled, sliced and pan-seared in a stunning modern presentation.
Then, in his home kitchen, he riffs on that idea, making Duck Carnitas with Crunchy Tomatillo-
Avocado Salsa, a dish inspired by the classic French duck confit technique. Instead of the
traditional pork cracklings, he makes ultra-easy Crispy Cheese Chicharrón, lacy cheese crisps
toasted on the griddle, and takes us on a side trip to a Mexico City taquería for a look at the
dramatic, giant version of these “cheese cracklings.” The elegant, yet casual, meal is served
family-style with plenty of warm tortillas, so everyone can make their own succulent duck tacos.
#710 – Tacos Hola!
We find Rick and his daughter, Lanie, at the Mexico City’s colorful Sonora Market, an emporium
of medicinal herbs and the best place in town to buy cazuelas, the beautifully rustic earthenware
cooking and serving casseroles that define a whole class of stews and taco fillings. We tend to
think of taquerías for their familiar grilled and griddled fillings, like carne asada. But, Rick
explains, there’s a whole world of stands and shops that have no grill at all and specialize in
satisfyingly homey, slow-cooked fillings made in cazuelas with everything from stewed meat to
richly flavorful vegetables. Rick and Lanie check out El Güero, a Mexico City institution,
popularly known as “Tacos Hola!,” that specializes in slow-cooked taco fillings. Back home in
Chicago, Rick and Lanie plan a cazuela-taco dinner. Lanie throws together a quick Pork with
Smoky Tomato Sauce and Potatoes in the crockpot before heading off to school. By dinnertime,
it’ll be meltingly tender and richly flavored. Meanwhile, Rick gathers some chard in the garden,
offering a quick intro to the care and tending of this hearty, easy-to-grow vegetable. Then, he
turns his harvest into a filling of Creamy Braised Chard, Potatoes and Poblanos and also prepares
a Veracruz-Flavored Chilled Seafood. The three fillings, mounded in those charming cazuelas
from the Sonora Market, form the centerpiece for a cozy dinner with friends and family.
#711 – A Whole New Enchilada
Rick’s out to dispel the notion that an enchilada is all about smothering tortillas in sauce and
gooey cheese. At Café Azul y Oro in Mexico City, he shows us the iconic Mexican version of the
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dish: a corn tortilla in a red mole sauce and rolled around a light, simple chicken filling. From that
classic formula things can, of course, get more inventive and Rick shares with us one of the more
unusual, though still classically grounded enchiladas on Chef Ricardo Muñoz-Zurita’s menu: an
enchilada of jamaica, or dried hibiscus flowers that tastes like a cross between pickled beets and
cabbage. From there he takes us to Café Tacuba, a Mexico City Institution since 1912, where the
signature Enchilada Especial is a comforting concoction with a chicken, spinach and poblano
chile filling, bathed in velouté sauce and browned under the broiler. It’s so good, he can’t resist
showing us how to make his one Café Tacuba-Style Creamy Chicken Enchiladas in his home
kitchen in Chicago. Back in Mexico City, he brings us to another hallowed enchilada eatery, the
Casa de las Enchiladas, for a lesson in the four “pillars” of enchilada construction: the tortilla, the
filling, the sauce, and the garnish. Here, diners get to build their own enchilada by choosing from
several options in each category. That gives Rick an idea: in the kitchen of his fine-dining
restaurant, Topolobampo, he challenges his chefs to design a new enchilada special for the
restaurant – each choosing a “pillar” to work on. In a fast-paced, reality-style race to the finish,
the chefs create a surprising dish, proving in the process that a “whole enchilada” is greater than
the sum of its parts.
#712 – Chorizo Made Easy
Chorizo, the succulent pork sausage seasoned with chiles, spices and a touch of vinegar, is the
“bacon of Mexico” – the perfect accompaniment for eggs and, like bacon, a versatile ingredient
for cooking that can give any dish a serious head start on flavor. At his neighborhood Mexican
grocery in Chicago, Rick shows us fresh-made chorizo sold at the butcher counter and talks about
how it is made. Buying a batch of the sausage to take home, he quickly turns it into a
Caramelized Onion and Chorizo to use for a taco filling. Then he transforms that full-flavored
mixture into a dressing for a Chorizo Spinach Salad with jicama, a Mexican-style take on the
classic wilted spinach salad with warm bacon dressing. At the Medellin Market in Mexico City,
he introduces us to green chorizo, a popular 20th-century innovation from the town of Toluca,
made with fresh herbs and cilantro, now enjoyed all over Mexico. In the U.S., it’s not easy to
find. So, in his home kitchen, Rick shows how to make it from scratch, and then puts it to use in a
classic way: Green Queso Fundido, a warm fondue-like melted cheese dip. Then it’s back to
Mexico City and the high-style Paxia restaurant where we get a look at the chef’s whimsical,
thoroughly modern reinterpretation of chorizo and eggs: tiny quail eggs served on dollops of
light, frothy chorizo mousse. That prompts Rick to share with us his own “chorizo revisited”
signature at his fine-dining restaurant, Topolobampo – Seafood Chorizo, a delicate poached
seafood sausage, seared and served over a tangle of salad greens.
#713 - Liquid Gold
Rick and his daughter, Lanie, check out a fabulous fish fillet at a neighborhood restaurant in
Mexico City, and then, at a seafood street stall, they get rapturous over a plate of succulent
garlicky prawns that rivals the best scampi in the world. The common denominator of these two
dishes? It’s one of the cornerstones of Mexican cooking, Mojo de Ajo (literally, “bath of garlic”)
– a sauce made by slowly simmering garlic in olive oil and seasoning it with lime and chiles.
Back home in Chicago, Rick shows us how he plants, grows and cures this flavorful garlic
variety, then uses some to make a big batch of Mojo de Ajo – a jar of “liquid gold” to keep on
hand for enhancing just about anything. First, he uses some of it to make Mixiotes of Woodland
Mushrooms with Slow-Cook Garlic and Mexican Herbs, bathed in mojo and baked in parchment.
Then Lanie uses a little more to make her favorite snack, fresh-popped Garlicky Popcorn with
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Mexican Queso Añejo “buttered” with mojo and sprinkled with chile powder. Now it’s Rick’s
turn to whip up a quick Seared Fish Fillets in Fruity, Nutty, Garlicky Mojo. And finally, Lanie
helps him make a favorite family specialty: Garlicky Linguine with Seared Shrimp, Chipotle and
Mexican Aged Cheese. It all adds up to this: a splash of mojo de ajo can be the Midas touch that
turns just about any ingredient into culinary gold.
Season Eight (13x30)
#801 – Mediterranean Baja
The Baja California peninsula boasts a climate reminiscent of those on the Mediterranean Sea.
Thousands of olive trees and vineyards in Northern Baja capture the distinctiveness of this region
of Mexico. We explore the amazing grilled octopus at Tres Virgenes in La Paz and enjoy
mesquite-grilled lamb with 9-chile mole sauce. Rick makes tacos of kale and spinach with a green
garlic mojo from the gardens of the renowned spa Rancho La Puerta. In Tijuana, Chef Miguel
Angel Guerrero Yagües shows off his terrific wood-fired grill to Rick before he cooks lamb three
ways. Chef Jair Tellez makes a geoduck ceviche at his dreamy Laja restaurant in the Valle de
Guadalupe. At home, Rick grills lamb with fennel and a red chile salsa. Astonishing Baja, indeed.
#802 – Tijuana Taco Crawl
People are passionate about their tacos in Tijuana. Ask any local and they’ll tell you their favorite
— complete with mouthwatering details. Three local Tijuana foodies take Rick on a taco “crawl”
starting with arrachera (skirt steak) tacos at El Yaqui. Piled high with beans, creamy avocado
salsa and Mexican “candy” (roasted jalapeños). The feast moves on to include suadero tacos at
Los Ahumadores, sautéed and fried shrimp tacos at Mariscos El Mazateño, steamed tacos on
Tijuana’s tourist strip and ends with smoked salmon tacos at Salceados. At home, Rick creates a
taco feast for a casual backyard cookout.
#803 – Cooking on the Sea of Cortez
Rick is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of
Cortez with a local ecotourism group, Rick grills dinner for the group on the beach at Espiritu
Santo Island — one of the most biologically diverse marine areas in the world. The waters
surrounding the island support coral reefs, colonies of sea lions and more than 500 species of fish.
To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and
chiles and on the island purchases seafood from a fisherman. Along the way, Rick learns from his
guides about flying manta rays, dolphins and the local flora. Then he grills fish and makes a
stunning papaya salsa on the beach.
#804 – Presenting: World-Class Wines of Baja
Baja California Norte produces many world-class, gold medal-winning wines. That fact may
surprise most people in the United States. Rick takes us on a tour of the region along with
renowned winemaker and visionary Hugo d’Acosta, founder of La Escuelita, a nonprofit
winemaking school that opened in 2004. Hugo introduces Rick to his Casa de Piedra wines before
taking Rick on a tour of the school where locals and chefs come to make their own wines. At Tres
Mujeres, a charming winery run by three women, Rick tastes each of their wines with their
favorite dishes. Their cooking inspires Rick to make stuffed chiles with red wine at home. At
L.A. Cetto, winemaker Camillo Magoni tells Rick about his 47-year career with one of the oldest
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wineries in Mexico. Rick cooks with Ludwig Hussong of San Rafael Winery in the Valle de Ojos
Negros and they toast the wines of Mexico.
#805 – Eat Like a Local in Los Cabos
Ever travel to a tourist mecca and wonder what the locals eat? Rick does. So he joins his pal
Hugo to find the best Mexican food in Los Cabos. Their first stop is at the municipal market in
San Jose del Cabo for a quick mid-morning meal of sopes and beef soup. Then they enjoy
amazing carnitas at Los Michoacános, stuffed guero chiles and bacon-wrapped shrimp at
Mariscos El Toro Guero and guava tamales at Sabor Internacional. In Chicago, Rick teaches us
how to stuff and grill shrimp and make those guava tamales.
#806 – From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay
Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable
fishing on Magdalena Bay. They catch up with local lobster fishermen and learn about sizing
lobsters. Then they watch as clam divers haul up the local chocolate clams from the bottom of the
bay. On the Isla de Magdalena shore, Rick and Chef Hubert turn the spiny lobsters into an
impressive stuffed entrée and mouthwatering salad. Rick gets to tag and release a protected sea
turtle while the stuffed clams roast on the grill.
#807 – Cooking in Wine Country
Ever dream of owning a winery? Don and Tru Miller made their dreams come true 12 years ago
when they built Adobe Guadalupe in the Valle de Guadalupe. Rick’s dream of cooking in their
stunning kitchen, with its handmade wood-fired oven, comes true this season when he cooks for
the Millers and other local winemakers. Along the way, Rick shops for just-picked produce at the
idyllic farm stand on the grounds of Mogor Baden Winery, artisanal cheeses at Rancho La
Campana (a 100-year-old cheese cave) as well as for breads and olives at the charming Cremeria
los Globos. What’s for dinner? Local leg of lamb with a pasilla olive sauce, mixed greens with
fresh mussels and fava beans, and perfect strawberries with chamomile sabayon. Dreamy indeed.
#808 – Tijuana Round Table
There’s a long heritage of good food in Tijuana: It has an amazing taco culture and is the
birthplace of the Caesar salad. Today, Tijuana boasts one of the top culinary schools in the
country and some of the best chefs in Mexico. Rick and three fellow food lovers dine at the ultra-
modern Mision 19 located in Mexico’s newest Leed Gold Certified building. Chef Javier
Plascencia wows them with his creative twists on classic Mexican dishes such as braised beef
short ribs wrapped in fresh fig leaves and served with black mole and kabocha foam. For starters,
Chef Javier layers local tuna with nopales, chicharron and avocado meringue. Between bites,
Rick and his guests discuss their own relationships with food, the expanding culinary scene in
Tijuana and the future of Mexican food.
#809 – Extraordinarily Delicious Ensenada
Fish tacos embody Ensenada’s history in one bite: Fresh fish from pristine waters encased in
crispy batter influenced by Asian immigrants, topped with Spanish-inspired creamy sauces,
wrapped up in a very Mexican corn tortilla and spiked with chile. We seek out some of the best
versions at Mariscos El Norteño, a stall opposite the Ensenada Fish market, and a 30-year old
corner stand, Los Originales El Chopipo. No trip to Ensenada would be complete for a foodie
without a stop at La Guerrerense where Sabina Bandera Gonzalez has been serving the best
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seafood ceviches and tostadas for more than 29 years. There Rick savors a mixed platter of
shellfish and amazing sea urchin tostadas. A stop at Marco Antonio has Rick indulging in shrimp
tacos with chipotle cream. Seriously good. In Chicago, Rick hosts a seafood taco party complete
with the secrets to making outstanding fried fish tacos at home.
#810 – Mexican Microbrews and Pub Fare
Many of us experienced our first Mexican beer on a beach with a squeeze of lime. Now we’re
happy to see a beer revolution rumbling in the Baja peninsula. Rick takes us from the Tecate
brewery, which started in 1944, to the Tijuana brewery, makers of several microbrews. At
Ultramarinos, an Ensenada bar with a penchant for pairing specialty beers and local seafood, Rick
enjoys an oyster taco with owner Alain Genchi. Finally, Rick meets two expatriates brewing beer
in Los Cabos — perfect for enjoying with their beer pizza. At home, Rick tucks a tomatillo and
chorizo pizza into his wood-burning oven. Salud!
#811 – Sustainable Aquaculture in the Rich Waters of Ensenada
Two of Ensenada’s best seafood chefs, Benito Molina and Alain Genchi, join Rick for a lesson in
mollusk farming. Juan Carlos Lapuente of Acuacultura Integral de Baja California takes the trio
to the rich coastal waters to see oyster and mussel farming. Along the way, we learn that the
quality of these waters is what makes the seafood from this area so outstanding. They cook their
catch at Muelle Tres on the Ensenada waterfront, then Rick accompanies Benito to his fine-dining
restaurant, Manzanilla, for sautéed abalone and two oyster preparations. Solange Muris pairs her
husband’s dishes with the local wines. At home, Rick shows us how to make the green ceviche he
enjoys at Erizo, a Tijuana ceviche restaurant featuring local seafood.
#812 – Todos Santos Magic
Maybe it’s the water, maybe it’s the desert, but there’s definitely magic in the charming Baja
town called Todos Santos. It all starts at Art & Beer, a funky roadside bar on the outskirts of town
that serves generous cocktails and outstanding appetizers. Then Rick checks into the Hotel
California before meeting up with his local buddy, Sergio Jaurequi, for a history lesson about the
town’s disappearing and reappearing water supply. Together they taste the local sweets and get a
lesson from local cook Doña Ramona, in transforming dried beef and cactus into delectable
dishes. Chef Dany Lamote’s vanilla-infused margarita proves magical, too.
#813 – Baja Beach House Cooking
Rick introduces viewers to some of Los Cabos top chefs and their restaurants then cooks dinner
for them at a luxurious beach house. Margarita Carrillo, chef/owner of Don Emiliano Restaurant
in San Jose del Cabo, joins Rick to purchase the local cabrillo fish and to visit Tamarindo’s Farm
for organically grown produce. Rick makes a tamarind chile sauce to go with his fish and
eggplant course. Margarita makes her special tomatillo tart for dessert. Together they cook
chocolate clams on the beach with their guests. At dinner, Rick, Margarita and the local chefs
discuss the philosophy of cooking for people and the meaning of dining together.
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Season Nine (13x30)
#901 – Oaxaca’s Most Magical Holiday
Rick takes us on a remarkable journey through Oaxaca City during the revered Día de Los
Muertos (Day of the Dead) holiday. We discover that in Mexico, death is embraced as part of the
circle of life. During the holiday, people welcome home the spirits of their ancestors who come to
commune with their families and friends. Like all visitors, the ancestors are welcomed with food,
drink, music and memories. The spirit’s presence is a blessing and brings joy to loved ones.
In preparation for the celebration, the last days of October are spent preparing aromatic loaves of
pan de muerto (sweet bread), making mole, harvesting special flowers, including marigolds
(cempasúchil) and creating commemorative altars in homes. Grave sites are decorated with
elaborate sand paintings. The bustling Central de Abastos market in Oaxaca is overflowing with
flowers and bread. At the home of Rick’s friends, we learn to make Andres’ family’s black mole,
tostadas topped with avocado leaf-infused black beans, a classic, smoky Oaxacan salsa and a
simple guacamole. From the Panteon General to Xoxocotlan’s Municipal Cemetery, Rick gives
us an insider’s look at the annual fiesta that richly blends Catholic and indigenous traditions with
celebratory food.
#902 – Oaxaca’s Live-Fire Cooking
Everything tastes better cooked over a wood or charcoal fire – at least that’s the Oaxacan credo.
From soup to barbacoa, burning embers influence the flavor of Oaxaca’s food in just the right
ways. For starters, Rick guides us through the “taco corridor” at the 20 de Noviembre market just
off the main square in Oaxaca. We can almost taste the richly-burnished chiles and onions as they
grill alongside super-thinly sliced beef and pork and robust chorizo sausages. Then we see hot
rocks plucked from the glowing embers and dropped into hot soup for making caldo de piedra
(stone soup), a specialty from the village of San Felipe Usila.
La Capilla, a campestre (open air) restaurant, in the town of Zaachilla, has served lamb and goat
barbacoa for more than 47 years. Rick’s so enamored with the process of burying the chile-
seasoned meat in glowing embers that he creates his own version on the backyard grill. Served
with Oaxacan pasilla tomatillo salsa, there’s meat, fire and smoke in every bite.
#903 – Off the Beaten Path in Huatulco
The majority of the people who travel to Mexico go for the beaches. Little wonder when the
beaches are as pristine as Huatulco’s Playa Chahué – complete with the Playa Limpia
certification for cleanliness. Still, a man’s gotta eat. Not content with a diet of all-inclusive resort
dining, Chef Rick Bayless takes us off the beaten path to find great food and even better beaches.
You’ll be well-advised to follow his lead and start the day at one the local’s favorite restaurants,
Sabor de Oaxaca, in La Crucecita. There, Rick enjoys Salsa de Huevo (omelets in salsa) before a
quick trip to Puerto Escondido for an amazing lunch of wood-fired grilled fish on the Playa
Principal. Rick paddle-boards on Playa Carrizalillo, another stunning beach in Puerto Escondido,
to work up his appetite for Encamaronadas (crispy, cheesy shrimp tacos). Back in Huatulco Rick
enjoys an uber-fresh seafood cocktail at Grillo Marinero before stopping for a nightcap at the
Quinta Real Hotel to take in the beauty of it all.
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#904 – Artisan Mescal
Mescal is having a real renaissance, both in Mexico and in fine cocktail emporiums all over the
United States. Rick takes us on a journey to see how a small Oaxacan distiller hand-crafts this
fine spirit renowned for its rich, smoky complexity and brightness. As with any great artisan
product, there’s always a great story. With Rick around, there’s always great food, from hand-
pressed memelas topped with a bright avocado salsa to vinegar-infused snacks. We learn to sip
mescal with fresh oranges and sal de gusano – chile-spiked salt. At home, Rick guides us through
a mescal tasting and a host of snacks for a do-it-yourself mescal cocktail party.
#905 – Oaxaca, the Land of Seven Moles
So many moles, so little time. That’s how most visitors to Oaxaca feel when perusing the choices
from mole pastes in the markets to fine examples served up at restaurants and street vendors all
over the state. Let’s start with two moles, advises Rick, who takes us to Seasons of My Heart
Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with
school owner Susana Trilling and her students. We perfectly char the chilies, set the seeds aflame
and roast the tomatoes for Susana’s black mole sweetened with roasted plantain and a little
Oaxacan chocolate. On the simpler side, there’s green mole – redolent with fresh herbs, roasted
tomatillos and jalapeño. At home, Rick makes his Coloradito Mole before we indulge in yellow
mole and grilled fish at Topolobampo.
#906 – Delicious Eco-Tourism
Ever on a quest to learn more about the food he grows and cooks, Rick even vacations with an
agenda. This time he’s taking us to the mountains to Finca Las Nieves, with its artisanal coffee
production and organic gardens. Together we learn about sustainable gardening along with how-
to’s for amazing vegetarian tamales and sopa de chepil in the kitchens at the Finca. Then it is off
on a hike seeking orchids and bromeliads before a lunch of trout at the restaurant of a trout farm.
Rick makes his version of the trout with chorizo at home. Rancho Pitaya also proves fertile
ground for Rick’s eco-tour vacation with horseback riding to a cactus grove overlooking the
valley of Oaxaca before a picnic lunch of grilled tasajo beef, a salad of fresh cactus paddles and
red chile potatoes.
#907 – The Kernel of Deliciousness
The variety of corns available in Oaxaca boggles the mind and the taste buds. Rick introduces us
to Amado Ramirez Leyva who believes that corn, domesticated some 9,000 years ago in Mexico,
is the basis of Mexican culture. From championing the protection of ancient varieties, to cooking
and grinding it into masa for tortillas, Amado just might be the corn guru of Oaxaca. All manner
of enticing snacks served at Itanoni, his Oaxaca restaurant, including memelas, tetelas, tostadas,
and tacos, use carefully selected types of maiz criollo (native corn). Abigail Mendoza, a superb
village cook from Teotitlan del Valle, transforms her handmade fresh blue and white masa into
simple, yet amazing village-style tamales cooked in a traditional olla over a wood fire. Rick riffs
on her yellow mole to make his own fresh empanadas on his kitchen griddle. With the skyline of
Oaxaca as the back drop, chef and restaurateur Pilar Cabrera shows Rick her beautiful squash
blossom tamales. Together they make sweet pumpkin tamales laced with Oaxacan chocolate that
prove transcendent.
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#908 – Mercado Madness
“You are what you eat.” Brillat Savarin’s statement fuels Rick’s tour of the 21 de Noviembre
market in downtown Oaxaca. We uncover the incredibly rich culture of the market and its role in
the daily lives and meals of the locals. Mounds of tomatoes, chiles and cilantro inspire salsa.
Fresh chickens inspire Rick to spit-roast chickens in his backyard grill. Baskets of black beans
motivate a platter of enfrijoladas topped with chorizo. The amazing market day ends with a stop
at Chaguita, a 200 year-old frozen ice and ice cream stand and a favorite of Rick’s for more than
three decades. At home, Rick inspires us with his simple coconut ice and a deep-pink jamaica
syrup.
#909 – Oaxacan Cheese Primer
In Mexico, cheese is all about fresh cheese. So fresh, in fact, that Rick planned his cheese making
with two local women in the village of Rojas around the milking of the alfalfa-fed cows. We see
that uber-fresh milk turned into the sweet, tender curds known as queso fresco and the tangy,
salty quesillo (string cheese) so ubiquitous to many Oaxacan specialties. In his Chicago home
kitchen, Rick encourages viewers to try their own hand at fresh cheese. As a reward, he creates a
simple dinner featuring the just-made cheeses as well as salsas from his grill with salad from the
garden. Fresh indeed!
#910 – Puerto Escondido: Living the Dream
Ever dream of renting a space with a kitchen in Mexico just so you can cook all the fresh fish you
can eat? Rick lives the dream at Hotel Villas Carrizalillo in Puerto Escondido. First, he peruses
the town market for inspiration and ingredients from heirloom tomatoes to the local tuxtla chiles.
Then he joins a resident expert to take him spear fishing off Roca Blanca Playa, one of the
prettiest beaches in Mexico, for the freshest possible catch for his feast. And what a feast it is!
Rick takes one robalo and turns it into an aguachile (a spicy ceviche appetizer), a brothy soup
with chayote and beer, and pan-seared robalo with a tomatillo–pumpkinseed sauce. All from a
small kitchen at the villas, a sharp knife, a couple of large pans and blender! Paradise indeed!
#911 – Chocolate & Coffee from Bean to Cup
In Mexico, it is just as common to start your day with a cup of steaming hot chocolate as it is with
coffee. Little wonder, when the chocolate is made from freshly roasted cacao beans and seasoned
with cinnamon and a touch of sugar. Rick takes us to world-renowned Mayordomo near the main
market in Oaxaca and to Seasons of My Heart Cooking School to see the process from two
perspectives. For the best cup of coffee ever, Rick takes a day trip to Finca Las Nieves Coffee
Plantation where the owners are passionate in their pursuit. Set in almost a thousand acres of the
Oaxacan cloud forest, we see organic altura coffee from the bean to the cup. In Chicago, Rick
creates an Oaxacan-style tres leches cake with coffee and chocolate. Now we’re wide awake.
#912 – Bringing Oaxaca Home
The once unknown state of Oaxaca, Mexico’s fifth largest, is now on the knowing traveler’s hit
list. Its capital is one of Mexico’s most enjoyable colonial cities. By day, people relax at plaza-
front sidewalk cafes beneath shady arches and take in the slow-motion scene, reflecting the best
of old Mexico. By night, the same plaza becomes alive with entertainment, crafts, folkloric
dances and food stalls. The city boasts a burgeoning restaurant scene, traditional markets and art
galleries. The coast is home to some of the most beautiful beaches in the world. Rick takes the
spirit of Oaxaca home and with a group of friends he creates a dinner sure to transport. We’ll start
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with a mescal pineapple cocktail with his version of the crunchy chile-and-garlic-infused peanuts
sold throughout Oaxaca’s markets. The first course highlights indulgent shrimp and crab. Rick’s
main-course stars one of the famous seven Oaxacan moles – Manchamanteles – a simple red
mole with fresh pineapple, pork and chicken. For dessert, a super simple avocado ice pays
homage to Rick’s favorite market stop.
#913 – Oaxaca’s Top Chefs
Oaxaca has long been known for its seven moles, unparalleled home-cooking and remarkable
market fare. Lately, its restaurant reputation has skyrocketed, too. Deservedly so. Rick visits four
of the top chef contenders in Oaxaca City, tours their restaurants, cooks in their kitchens and
discusses the lively burgeoning scene. For starters, Chef Miguel Jimenez cooks up a batch of red
chile beef and fruit stew from the Isthmus to serve inside his crispy plantain mogo mogos. Next,
Chef Jose Manuel Banos creates a taco from jelled carrot filled with a chintestle and shrimp
ceviche. Chef Alejandro Ruiz and his brother Jesus show Rick their dream come true: An organic
farm supplying their restaurants and their employees. Their beautiful produce inspires many of
their house specialties. Rick and Alejandro make a fresh salsa with the garden cilantro to go with
a red chile-burnished octopus barbacoa. Last but not least, Chef Rudolfo Castellanan makes a
simple mole de caderas to accompany suckling goat. All this world class cooking inspires Rick to
make a signature dessert at his award-winning Chicago restaurant Topolobampo.
Season Ten (13x30)
#1001 – A Seafood Dream
Restaurateur Gabriella Camara, owner of Contramar, just might be the most energetic woman in
Mexico City. Raised by a family that loves food and fine service, she dreamed a dream of fresh
fish served simply and respectfully. At 23, she opened her first restaurant, Contramar. Sixteen
years later, Contramar remains at the top of everyone’s list for phenomenal seafood and superior
service. Her vision has expanded to include Baja’s top Chef Jair Tellez. Their restaurant, Mero
Toro, in the vibrant Condesa neighborhood, features a big city vibe and the passion of two people
that truly love pristine seafood. Chef Jair shows Rick his simple, yet stunning, robalo with porcini
and green garlic. At home, Rick makes Contramar’s famous tuna tostadas and a green adobo
grilled fish.
#1002 – A Chef’s Path
Ever seen a kid in a candy store? Their excitement pales next to a chef in a market. An early
morning trek to the Central de Abastos, one of the world’s largest markets, with Rick Bayless and
Chef Eduardo “Lalo” Garcia, proves exhilarating. Neither chef can talk fast enough about all the
dishes they want to make from the mind-boggling stacks of nopales, the fragrant herbs, the crisp
greens, the juicy pitayas and mangos. Chef Lalo’s path to his wildly popular Maximo Bistrot in
Mexico City includes migrant work on produce farms and stints in fine-dining establishments in
Atlanta and New York City. Today, his suckling pig carnitas have a massive following. Lucky for
us, he and Rick cook the dish in his restaurant kitchen. Rick and Chef Enrique Olvera, owner of
Pujol and arguably Mexico’s top chef, talk about the evolution of Mexican food and the challenge
to change people’s perception of the cuisine. At home, Rick coaxes amazing flavors from humble
tomatillos, pork and potatoes.
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#1003 – Island Time
“Eat your veggies” – it’s a line children from Mexico to Morocco hear from their parents. In this
episode, we meet a pair of chefs who took that advice seriously. As Rick discovers, chefs Israel
Montero and Alfredo Chaves of Kaah Siis Restaurant aren’t just eating their vegetables, nor just
cooking them – they’re growing them at Xochimilco, Mexico City’s ancient floating gardens. The
chefs give Rick a tour of the chinampas, small man-made islands amongst the canals, where some
of the city’s chefs are growing organic and specialty produce. They talk about sustainability, the
future of organic, and, of course, kale. Back in Chicago, Rick takes us to the closest thing he has
to Xochimilco: Green City Market, where he visits his favorite vendors and takes their wares
home for a taco party.
#1004 – Under The Influence (of tacos)
If there’s a face of Mexico City’s restaurant scene, it might be Jorge Vallejo’s. (Of course, it may
also be Enrique Olvera’s, or Gabrielle Camara’s … who’s counting?). Vallejo’s cooking, found at
his intimate restaurant Quintonil, has long been an inspiration for Rick and Deann. But what
inspires Jorge? What propels him to put together dishes such as his stunning mole with beef
tongue? In one word: Tacos. So in this episode, Rick follows Jorge on a taco tour, from the
simple vegetable preparations at Tacos Gus to the super-rich and satisfying suadero-style tacos at
Taqueria Los Cocuyos. Back in Chicago, Rick makes his own amazing tacos at home, complete
with homemade tortillas.
#1005 – Mexico: It’s (a) Wine Country
Rick’s got nothing against cerveza and margaritas, but in this episode he explores another side of
Mexican drinking: Wine. Mexican wine. And no, that’s not a misnomer. In fact, the burgeoning
craft of Mexican wine is growing, often in unusual places. Marvin Nahmias and partners have
transformed a high-rise rooftop in Mexico City into a small vineyard and winemaking facility;
after they give Rick a tour, they give him the keys to the kitchen. The winery’s brick ovens and
grills speak to Rick’s inner pit master, so at the San Juan Market, Rick selects cabrito to cook
over hardwood, tender chayote to roast in the wood oven for tacos and eggplant to char into a
salsa. Salud!
#1006 – Artisanal Bread in Tortilla Land
In the land of the tortilla, bread can often get overlooked. But if Chef Elena Reygadas has
anything to say about it, bread will soon rise as an important player in Mexican cuisine. She
certainly has the right tools to effect change: At her bakery, Rosetta Panaderia, she crafts
transcendent versions of Mexico’s classic pan de pulque (pulque bread) and sugary-topped
conchas. Rick swoons over these treats and engages Reygadas in a conversation about their
shared philosophies of cooking and building community. We get a sneak peak at Elena’s process
for conchas before Rick teaches us his foolproof method at home. Then, it’s sandwich time: Rick
visits Eno, Chef Enrique Olvera’s casual spot that serves tuna and chicken milanesa tortas in
homemade bollilo rolls. Then we head back to Chicago, where Rick makes a torta at his casual
spot, Xoco.
#1007 – Shaking up the Margarita
The Mercado Lazaro Cardenas is pretty standard as far as markets in Mexico City go. But turn
one corner and suddenly you’re in a different world: The world of coffee geeks, of which Rick is
a proud citizen. The Passmar Cafe Finos stall brews espresso with natillas and cappuccino with
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blue curacao using unique brewing methods and award-winning baristas, and Rick geeks out in
the best possible (caffeinated) way. Fully charged on caffeine, Rick’s ready for a cocktail. So he
pays a visit to mixologist Joseph Mortera, who takes Rick through a couple of his delicious
creations including a mescal cocktail made with fresh hoja santa leaves and absinthe. Next up:
Ricardo Nava, a bartender at Polanco’s sleek bar Limantour, who shakes up his margarita by
using mescal, pineapple juice and hot chile. Lucky for us, Rick makes cocktails with herbs from
his garden plus some very tasty snacks in his home kitchen.
#1008 – How to Feed A City
Chef Edgar Nuñez wants to change the world. Like Rick, Edgar believes everyone should have
access to fresh, local food; he believes Mexican chefs should embrace their own cuisine; and he
believes in mentoring the younger generation. Rick and Edgar strategize over a meal of duck
carnitas with mole negro at Sud 777, Edgar’s strikingly beautiful fine dining Mexico City
restaurant. Then they take it to the streets where Edgar’s mission continues via food trucks that
serve fresh, affordable tacos, tostadas and caldos to all manner of customers. At home, Rick
shares his tips and recipes for a stress-free tostada party – including great guacamole – sure to
change your world.
#1009 – A Passion for Cheese
Carlos Yescas is a cheesehead on a mission: Put the fine, outstanding artisanal cheeses of Mexico
on everyone’s radar screen. Yescas scours the country for the best cheese producers; then, he
scours Mexico City’s best restaurants for chefs that will use those cheeses on their menus. One
chef he’s had success with is Jorge Vallejo, owner of Quintonil, who happily uses a super-rich
doble crema cheese from Chiapas to make his mother’s version of huazontles, and a tangy,
bouncy quesillo from Chiapas for an elegant cheese soup. Luckily for the residents of DF, these
cheeses can now be found at Carlos’s stall, Lactography, in the sleek new Mercado Roma. Lucky
Rick gets to sample the wares before heading home to Chicago, where he teaches us how easy it
is to make whole milk ricotta.
#1010 – Market Inspirations, Local Genius
Everywhere Rick goes, he asks chefs about Mexico’s up-and-coming talent. These days, Mexico
City’s chefs all have the same answer: Pablo Salas. The odd thing? Salas doesn’t work in Mexico
City – his restaurant, Amaranta, is in Toluca, about an hour’s drive away. Undaunted by the trip,
Rick meets Pablo at the Santiago Tianguistengo Market to get a look at the traditions that inspire
Pablo’s modern Mexiquense cooking – from the myriad of chorizo choices to the pasilla chiles
and vegetables. The chefs also visit a local carniceria for a peek at Toluca’s famed chorizo. In the
Amaranta kitchens, Pablo shows us the simple tricks to his favorite mole with oxtail. At home,
Rick makes an easy version of chorizo to use in crispy potato sopes.
#1011 – Mexican Chocolate: The Next Chapter
Mexico and chocolate go together like salsa and chips. But if you hear “Mexican chocolate” and
think of something to dip churros into, you’re only getting a part of the story. A few Mexico City
chocolatiers see more potential for Mexican chocolate – they see single-origin chocolate bars,
beautiful hand-formed truffles, even ambitious sculptures made of the stuff. Hector Galvan of La
Casa Tropical talks with Rick about the cultural importance of chocolate in Mexico and why he is
working so diligently to save ancient varieties of cacao. And pastry chef Jose Ramon Castillo –
proprietor of DF’s hippest chocolate shop, Que Bo! – shows how he creates some of Mexico’s
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finest chocolates, from bonbons to beverages. At home, Rick puts Mexican chocolate to work in a
chocolate cocktail, Mexican truffles and a stunning chocolate-mesquite cake.
#1012 – Building a World-Class Cuisine Starts with a Sound Foundation
As the restaurant scene in Mexico City has exploded, so, too, have the culinary schools. Rick
takes us to the Coronado Cooking School where the mission is to educate the next generation of
chefs. Rick talks with students in the traditional Mexican kitchen classroom as they make a pipian
sauce for shrimp. The school’s outdoor live-fire kitchen includes tortilla lessons. In the “Dave”
Creative Kitchen we see a beautiful presentation of pork loin with vegetables and huaximole.
Coronado’s students also help run Raiz, one of Mexico City’s top destination restaurants. Chef
Arturo Fernandez guides them on a path that includes new tricks and techniques, but with the soul
of his aunt’s home-style tongue in caper sauce. Rick, a consummate and patient teacher, hosts
culinary students in the Frontera Test Kitchens to create a memorable meal that ends with the
classic crepas con cajeta dessert.
#1013 – It All Begins with Beans
Chefs can get excited over the littlest thing. For Josefina Santacruz, that thing is beans. She
believes every cook should know how to cook beans and rice before venturing any further in
Mexican cuisine. For an example of beans done right, Rick and Josefina head to Nico’s
Restaurant, which has been cooking perfect beans since 1957; their bean soup proves a thing of
beauty. Rick and Josefina likewise admire the perfect barbacoa made daily by Chef Moises
Rodriguez Vargas of Hidalguense restaurant in Mexico City. He shares his careful preparation of
this classic dish with Rick and Josefina at his home. At Yuban, in the Roma neighborhood of
Mexico City, young Chef Paloma Ortiz respects the cuisine of Oaxaca while adding her personal
flourishes. In Chicago, Rick steps us through a simple barbacoa sure to inspire all cooks.