Mexico One Plate at a Time with Rick Bayless · Mexico – One Plate at a Time with Rick Bayless...

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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.




Mexico One Plate at a Time with Rick Bayless · Mexico – One Plate at a Time with Rick Bayless...

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