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S1 E17 Barbacoa and Cochinita Pibil: Down to Earth Cooking

Food & Cooking

TV-PG

24m

May 1, 2003

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

Season 1, 26 Episodes

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

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.

Mexico: One Plate at a Time with Rick Bayless - Let's Talk Tacos

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.

Mexico: One Plate at a Time with Rick Bayless - The Straight Cheese on Quesadillas

The Straight Cheese on Quesadillas,

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

Mexico: One Plate at a Time with Rick Bayless - Sopes and Gorditas: Masa Appeal

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.

Mexico: One Plate at a Time with Rick Bayless - Tacos from the Ground Up

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.

Mexico: One Plate at a Time with Rick Bayless - Ceviche in the Limelight

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.

Mexico: One Plate at a Time with Rick Bayless - Green Sauce and Tomatillos: Mexican Vine Dining

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.

Mexico: One Plate at a Time with Rick Bayless - A la Mexicana: The Soul of Mexican Dining

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."

Mexico: One Plate at a Time with Rick Bayless - Fruit, Aguas, Ices & Paletas: The Ripe Stuff

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.

Mexico: One Plate at a Time with Rick Bayless - Rice to the Occasion

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.

Mexico: One Plate at a Time with Rick Bayless - Caldo de Pollo and Tortilla Soup: The Super Bowl

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.

Mexico: One Plate at a Time with Rick Bayless - Chiles Rellenos and Other Cool Stuff

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.

Mexico: One Plate at a Time with Rick Bayless - Fish a la Veracruzana: How to Fish for Compliments

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.

Mexico: One Plate at a Time with Rick Bayless - Carne Asada: The Great Steak Out

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.

Mexico: One Plate at a Time with Rick Bayless - Adobo: Chiles Cut and Dried

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.

Mexico: One Plate at a Time with Rick Bayless - Beans Inside and Out

Beans Inside and Out,

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

Mexico: One Plate at a Time with Rick Bayless - Barbacoa and Cochinita Pibil: Down to Earth Cooking

Barbacoa and Cochinita Pibil: Down to Earth Cooking,

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

Mexico: One Plate at a Time with Rick Bayless - Mojo and Esacabeche: The Light Fantastic

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.

Mexico: One Plate at a Time with Rick Bayless - Three Hot Tamales

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.

Mexico: One Plate at a Time with Rick Bayless - Seafood Stew: The Perfect Warm-Up

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.

Mexico: One Plate at a Time with Rick Bayless - Beyond Chips & Salsa

Beyond Chips & Salsa,

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

Mexico: One Plate at a Time with Rick Bayless - Holy Mole: Mexico City

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.

Mexico: One Plate at a Time with Rick Bayless - Chocolate: The Magic Ingredient

Chocolate: The Magic Ingredient,

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

Mexico: One Plate at a Time with Rick Bayless - Green Mole & Pipian: Lessons of the Mayoras

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.

Mexico: One Plate at a Time with Rick Bayless - Cajeta & Flan: Plaza Sweets

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.

Mexico: One Plate at a Time with Rick Bayless - Pozole: The Life of the Party

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.

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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