In his cooking and travel series, chef Rick Bayless explores the cuisine and culture of Mexico. He samples regional specialties, explores colorful markets and beloved old churches and town plazas, visits off-the-beaten-path restaurants and food stalls and takes in local festivals. He also cooks — and occasionally fishes and hunts — alongside the finest Mexican chefs, home cooks and market vendors. At his home kitchen, Rick then translates the intricate cooking of Mexico into everyday dishes for American kitchens.
James Beard Award-winning chef, restaurateur, and author Rick Bayless is the owner of the acclaimed Chicago restaurants Frontera Grill and Topolobampo. He is the author of the best-selling cookbook Salsas That Cook and a visiting staff member at the Culinary Institute of America.
Episode #1002H · 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.
Episode #1003H · "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.
Under The Influence (Of Tacos)
Episode #1004H · 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.
Mexico: It's (A) Wine Country
Episode #1005H · 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!
Artisanal Bread In Tortilla Land
Episode #1006H · 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.
Shaking Up The Margarita
Episode #1007H · 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 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.
How to Feed A City
Episode #1008H · Chef Edgar Nunez 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.
A Passion for Cheese
Episode #1009H · 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.
Market Inspirations, Local Genius
Episode #1010H · 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.
Mexican Chocolate: The Next Chapter
Episode #1011H · 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 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.
Building a World-Class Cuisine Starts with a Sound Foundation
Episode #1012H · 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.
It All Begins with Beans
Episode #1013H · 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.
It's A Shore Thing
Episode #401 · 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!
Episode #402 · 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 convent of Sor Juana, now 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 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 Guadalajara 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 hoisin 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?
Quest for Fire
Episode #403 · 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 the 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.
The Capital of Hip
Episode #404 · 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 cafe 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 them 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."
Welcome to Tequila
Episode #405 · 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 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 Crepes 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.
Episode #406 · 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 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 quiet corner of Mexico City and a traditional temazcal - 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.
Episode #407 · 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'ssoon-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.
The Mothers of Invention
Episode #408 · 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 Convent 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 is 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 her famed El Bajio restaurant. Then they hit 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.
Go Global. Eat Local.
Episode #409 · 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, to 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.
Archaeology for Breakfast
Episode #410 · 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 Motulenos - 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 "cactus 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 itall comes together in an edible history of the Old and New World cultural influences that make Mexican cuisine so deliciously complex.~
Muses for My Menu
Episode #411 · 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 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.
Tips and Salsa
Episode #412 · 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! He shows us how simple it is to make a classic raw-tomato Salsa Mexicana, and a roasted-tomato Molcajete Salsa, taking time out for a gardening lesson on "growing your own" salsa ingredients before turning the roasted salsa into an easy Mexican Red Rice. After a quick "Tomatillo 101" in a Mexican market stall he concocts a smoky Chipotle Tomatillo Salsa, which becomes the base for Shrimp Sauteed in Smoky Tomatillo Salsa. And finally, he shows us a versatile "avocado salsa," - Guacamole Three Ways - that can go from simple to luxurious depending on the whim of the cook.
Episode #413 · 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.
Eat, Drink and Be Merida
Episode #501 · 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.
Fresh Chiles, Hot & Cool
Episode #502 · 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 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!
Mysteries of the Deep
Episode #503 · 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.
A Pig, A Pit and a Plan
Episode #504 · 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.
Episode #505 · 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 limon 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 Man# 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.