Mexico -- One Plate at a Time with Rick Bayless | KCET

Mexico -- One Plate at a Time with Rick Bayless

Crispy Carnitas

In the canon of Mexican tacos, the carnitas tacos claims its rightful, indulgent place at the top.

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.

Full Episodes

Mexico -- One Plate at a Time with Rick Bayless

Mexico -- One Plate at a Time with Rick Bayless

Crispy Carnitas

In the canon of Mexican tacos, the carnitas tacos claims its rightful, indulgent place at the top.

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Mexico -- One Plate at a Time with Rick Bayless

Mexico -- One Plate at a Time with Rick Bayless

You Don't Know The Whole Enchilada

When you say the word "enchiladas," chances are you're thinking about the saucy, cheesy affairs we've all come to know and love. But in Mexico City, you'll find a vast variety of enchiladas.

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Mexico -- One Plate at a Time with Rick Bayless

Mexico -- One Plate at a Time with Rick Bayless

Choosing Chiles Rellenos

To ensure at-home success, Rick goes step-by-step through the tricky business of battering and frying chiles for classic chiles rellenos.

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Mexico -- One Plate at a Time with Rick Bayless

Mexico -- One Plate at a Time with Rick Bayless

Tried & True Tamales

There are seemingly as many styles of tamales as there are regions in Mexico, each steaming heap of fresh masa flavored in myriad ways.

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Mexico -- One Plate at a Time with Rick Bayless

Mexico -- One Plate at a Time with Rick Bayless

Beautifully Balanced Ceviche

Rick shows viewers how three eateries, including a decades-old street stall and upstart vendor making waves in San Juan Market, translate super-fresh fish into beautifully balanced ceviches

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Upcoming Airdates

Always Time for Tacos

Whether in high-end restaurants or humble homesteads, the corn tortilla is the canvas on which Mexico creates some of its most classic cuisine. Rick shows us three styles in Mexico City - mouthwatering steak tacos al carbon, colorfully garnished bistec tacos a la plancha and stewed tacos de guisado - before stepping through lessons in the perfect at-home masterpieces.

2019-06-20T04:30:00-07:00

KCET-HD

All In for Albondingas

Did you know the humble little meatball has a starring role in the Mexican kitchen? In this episode, Rick sees traditional versions of albondingas in the old-school Bar Mancera and modern versions in hipster haven Cicatriz. There's even a meatball torta thrown in for good measure. And because sometimes a "best-ever" recipe needs to be something that gets to the table quickly, Rick makes crowd-pleasing versions suitable for weeknight cooking.

2019-06-27T04:30:00-07:00

KCET-HD

Mole Is Mexico's Mother Sauce

San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty much the perfect tour guide to show us around. We'll see mole in its many mouthwatering forms, including the elegant mole madre at Enrique Olvera's Pujol. In his Mexico City kitchen, Rick leads a lesson in red mole making. In Chicago, he makes a herbacious mole verde with fish that will make you the hero of the kitchen.

2019-07-04T04:30:00-07:00

KCET-HD

A Tour of Tacos Al Pastor

Tacos al Pastor are Mexico City's most iconic taco, all red chile-marinated pork roasting slowly on a vertical spit and sliced with glistening pineapple into a warm corn tortilla. Rick offers a glimpse of the bustling city's taco culture, from busy daytime eateries to late-night vendors. No trompo? No problem. Rick makes a version on his grill that will please al pastor purists, then it's back to Chicago for grill-roasted black cod al pastor.