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S7 E6 A Ceviche State of Mind

Food & Cooking

TV-PG

25 minutes

Nov 12, 2009

Nothing captures the spirit of a day at the beach in Mexico than a fresh seafood cocktail or ceviche, and Rick finds a classic version in Mexico City. Then, he visits a major-league marisqueria, and shares his tips for homemade ceviche.Featuring: Rick Bayless

Season 7, 13 Episodes

Mexico: One Plate at a Time with Rick Bayless - Tacos on Fire!

Tacos on Fire!,

"What is a taco, anyway?" muses Rick over an upscale lobster taco at Topolobampo. "Is it crispy or soft? Grilled or griddled? Street food or taqueria fare? Fast food or fine dining?" The answer is- "All of the above, and a whole lot more."

Mexico: One Plate at a Time with Rick Bayless - Chiles Rellenos: The Stuff of Passion

Chiles Rellenos: The Stuff of Passion,

At the romantic San Angel Inn, Rick enjoys what might be the most passion-infused food in the Mexican canon: a quintessential plate of perfect chiles rellenos. In the Frontera kitchen, Rick provides a detailed lesson on how they are made.

Mexico: One Plate at a Time with Rick Bayless - Guac on the Wild Side

Guac on the Wild Side,

Secret guacamole recipes abound. In the kitchen at Frontera Grill, Rick prepares the classic Mexican version, an institution since the day the restaurant opened. He also unveils a series of equally time-honored interpretations of the term.

Mexico: One Plate at a Time with Rick Bayless - Salsas that Cook

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, and that is just the starting point for a fast-paced salsa dance that goes way beyond tomatoes.

Mexico: One Plate at a Time with Rick Bayless - Triple Torta-Thon

Triple Torta-Thon,

Over a breakfast of tortas, Rick and his daughter, Lanie, plan an all-day torta marathon in Mexico City. Their quest begins at the city's charming Sunday flea market, Lagunilla, where they check out some simple, yet mouthwatering tortas.

Mexico: One Plate at a Time with Rick Bayless - A Ceviche State of Mind

A Ceviche State of Mind,

Nothing captures the spirit of a day at the beach in Mexico than a fresh seafood cocktail or ceviche, and Rick finds a classic version in Mexico City. Then, he visits a major-league marisqueria, and shares his tips for homemade ceviche.

Mexico: One Plate at a Time with Rick Bayless - The Soul of Mole

The Soul of Mole,

Mole is an idea that is half pre-Columbian, half European, and 100% Mexican. It is a sauce, a preparation, and a national dish that rivals the culinary masterpieces of the world's greatest cuisines. Explore the exquisite mysteries of mole.

Mexico: One Plate at a Time with Rick Bayless - The Case for Quesadillas

The Case for Quesadillas,

What could be better than a freshly made quesadilla? In Mexico, Rick takes us to the Bazar Sabado to experience the true art of the quesadilla, and where the delicate treats are made the traditional way. Rick also prepares fresh cheese.

Mexico: One Plate at a Time with Rick Bayless - Confessions of a Carnita-Vore

Confessions of a Carnita-Vore,

Carnitas are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick gives us an insider's look at how carnitas are made in a huge copper cauldron and served up with fresh corn tortillas and crispy chicharrón.

Mexico: One Plate at a Time with Rick Bayless - Tacos Hola!

We find Rick and his daughter, Lanie, at Mexico City's colorful Sonora Market, an emporium of medicinal herbs and the best place to buy cazuelas. They also check out El Güero, an institution in Mexico City popularly known as "Tacos Hola!"

Mexico: One Plate at a Time with Rick Bayless - A Whole New Enchilada

A Whole New Enchilada,

Rick's out to dispel the notion that an enchilada is all about smothering tortillas in sauce and cheese, and an iconic version of the dish can be found at Cafe Azul y Oro in Mexico City. From the classic formula, things get more inventive.

Mexico: One Plate at a Time with Rick Bayless - Chorizo Made Easy

Chorizo Made Easy,

Chorizo is the "bacon of Mexico." At his neighborhood Mexican grocery, Rick finds fresh-made chorizo and reveals how it is made. At the Medellin Market in Mexico City, he introduces us to green chorizo, a popular 20th-century innovation.

Mexico: One Plate at a Time with Rick Bayless - Liquid Gold

Rick and his daughter, Lanie, experience one of the cornerstones of Mexican cooking- Mojo de Ajo. Back home, Rick shows us how he plants, grows, and cures this flavorful garlic variety, then uses some to make a big batch of culinary gold.

Details

Mexico: One Plate at a Time with Rick Bayless

Food & Cooking

TV-PG

12 Seasons

24 minutes

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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