Mexico: One Plate at a Time with Rick Bayless

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Food & Cooking

TV-PG

10 Seasons

24m

The critically acclaimed Public Television series, Mexico: One Plate at a Time with Rick Bayless, brings to life the foods, the flavors, the stories, and the fun of Mexico.

Season 1, 26 Episodes

S1 E1

The Whole Enchilada,

The word "enchilada" means "in chile," and in Mexico, the most beloved version is a street snack: a corn tortilla dipped in chile sauce that are a far cry from the limp, stuffed tortillas swimming in red sauce and molten cheese in the U.S.

TV-PG 24m 2003

S1 E2

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.

TV-PG 24m 2003

S1 E3

The Straight Cheese on Quesadillas,

Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese.

TV-PG 24m 2003

S1 E4

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.

TV-PG 24m 2003

S1 E5

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.

TV-PG 24m 2003

S1 E6

Ceviche in the Limelight,

Rick is out 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.

TV-PG 24m 2003

S1 E7

Green Sauce and Tomatillos: Mexican Vine Dining,

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.

TV-PG 24m 2003

S1 E8

A la Mexicana: The Soul of Mexican Dining,

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."

TV-PG 24m 2003

S1 E9

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.

TV-PG 24m 2003

S1 E10

Rice to the Occasion,

Rice is everywhere in Mexico: as the second course in traditional comida, as a beautiful accompaniment to seafood, and more. But it was not always this way. Join Rick as he traces the history of this relative newcomer to the Mexican diet.

TV-PG 24m 2003

S1 E11

Caldo de Pollo and 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.

TV-PG 24m 2003

S1 E12

Chiles Rellenos and Other Cool Stuff,

What makes these stuffed chiles in a golden souffle batter so special? Rick takes us into the Frontera kitchen to show us firsthand.

TV-PG 24m 2003

S1 E13

Fish a la Veracruzana: How to Fish for Compliments,

Rick takes us to the port of Veracruz 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 sauce.

TV-PG 24m 2003

S1 E14

Carne Asada: The Great Steak Out,

How do you turn a backyard cookout into a party to remember? At Rick's place, you raise the stakes and get the guests involved in the cooking.

TV-PG 24m 2003

S1 E15

Adobo: Chiles Cut and Dried,

Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Rick deftly debunks the most common myths about the role of chiles in Mexican cooking.

TV-PG 24m 2003

S1 E16

Beans Inside and Out,

An exploration of the deceptively complex and varied world of beans, one of Mexico's most ubiquitous staple foods.

TV-PG 24m 2003

S1 E17

Barbacoa and Cochinita Pibil: Down to Earth Cooking,

Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams.

TV-PG 24m 2003

S1 E18

Mojo and Esacabeche: The Light Fantastic,

Authentic Mexican food is fresher, more complex, and especially lighter than most Americans realize. Case in point: two classic Mexican preparations, Mojo and Escabeche.

TV-PG 24m 2003

S1 E19

Three Hot Tamales,

Tamales are sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten as a morning or evening snack, and universally loved. And when it comes to rolling your own, making tamales is easier than you think.

TV-PG 24m 2003

S1 E20

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.

TV-PG 24m 2003

S1 E21

Beyond Chips & Salsa,

There's nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. And fresh-made chips deserve fresh-made salsa.

TV-PG 24m 2003

S1 E22

Holy Mole: Mexico City,

Richly complex, shrouded in mystery and misconceptions, mole is widely regarded as the crowning achievement of Mexican cooking. Its origins are the stuff of myth and magic and the flavors and techniques come together with remarkable depth.

TV-PG 24m 2003

S1 E23

Chocolate: The Magic Ingredient,

Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods.

TV-PG 24m 2003

S1 E24

Green Mole & Pipian: Lessons of the Mayoras,

A tangy, tomatillo-based sauce thickened with toasted pumpkin seeds, pipian verde is served with everything from chicken to fish and seafood in the most sophisticated restaurants and the most humble market fondas.

TV-PG 24m 2003

S1 E25

Cajeta & Flan: Plaza Sweets,

Join Rick as he makes goat's milk cajeta, classican Mexican vanilla flan, and more in this master lesson in confection-making.

TV-PG 24m 2003

S1 E26

Pozole: The Life of the Party,

Pozole, the slow-cooked stew of corn and pork, is Mexico's number-one party food. Rick shows that preparing pozole is an all-day affair.

TV-PG 24m 2003

Details

Mexico: One Plate at a Time with Rick Bayless

Food & Cooking

TV-PG

10 Seasons

24m

The critically acclaimed Public Television series, Mexico: One Plate at a Time with Rick Bayless, brings to life the foods, the flavors, the stories, and the fun of Mexico.

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