In MEXICO - ONE PLATE AT A TIME WITH RICK BAYLESS, the beloved chef and restaurateur seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. This season Rick presents start-to-finish, stress-free, Mexican-inspired fiestas packed with creativity, color and flavor. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25. Rick also suggests clever and practical ideas to make each party special, like creating signature drinks for the occasion, serving ceviche in glass votive holders and transforming supermarket salad bar items into a hip Mexican crudites platter. And to help set the mood, he offers party playlists featuring his favorite musical finds and gardening tips for growing one's own ingredients.
http://www.rickbayless.com/tv
Episode # 809
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 Norteno, 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 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.
Friday, May 17, 2013
Length : 26 min
MPT2
Episode # 803
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.
Saturday, May 18, 2013
Length : 26 min
MPT2
Episode # 810
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!
Friday, May 24, 2013
Length : 26 min
MPT2
Episode # 804
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 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.
Saturday, May 25, 2013
Length : 26 min
MPT2
Episode # 811
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 sauteed 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.
Friday, May 31, 2013
Length : 26 min
MPT2
04:00 PM
Episode # 802
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 jalapenos). The feast moves on to include suadero tacos at Los Ahumadores, sauteed and fried shrimp tacos at Mariscos El Mazateno, 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.
Rebroadcast
Saturday, May 11, 2013
Length : 26 min
MPT2
03:30 PM
Episode # 808
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.
Rebroadcast
Friday, May 10, 2013
Length : 26 min
MPT2
04:00 PM
Episode # 801
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 Yagues 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.
Rebroadcast
Saturday, May 04, 2013
Length : 26 min
MPT2
03:30 PM
Episode # 807
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.
Rebroadcast
Friday, May 03, 2013
Length : 26 min
MPT2
04:00 PM
Episode # 713
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 Mexican Queso Anejo "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.
Rebroadcast
Saturday, April 27, 2013
Length : 26 min
MPT2
03:30 PM
Episode # 806
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 entree and mouthwatering salad. Rick gets to tag and release a protected sea turtle while the stuffed clams roast on the grill.
Rebroadcast
Friday, April 26, 2013
Length : 26 min
MPT2
04:00 PM
Episode # 712
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.
Rebroadcast
Saturday, April 20, 2013
Length : 26 min
MPT2
03:30 PM
Episode # 805
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 Michoacanos, 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.
Rebroadcast
Friday, April 19, 2013
Length : 26 min
MPT2
04:00 PM
Episode # 711
Rick's out to dispel the notion that an enchilada is all about smothering tortillas in sauce and gooey cheese. At Cafe Azul y Oro in Mexico City, he shows us the iconic Mexican version of the 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 Munoz-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 Cafe 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 veloute sauce and browned under the broiler. It's so good, he can't resist showing us how to make his one Cafe 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.
Rebroadcast
Saturday, April 13, 2013
Length : 26 min
MPT2
03:30 PM
Episode # 804
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 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.
Rebroadcast
Friday, April 12, 2013
Length : 26 min
MPT2
04:00 PM
Episode # 710
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 taquerias 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 Guero, 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.
Rebroadcast
Saturday, April 06, 2013
Length : 26 min
MPT2
03:30 PM
Episode # 803
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.
Rebroadcast
Friday, April 05, 2013
Length : 26 min
MPT2
