Mexico -- One Plate at a Time with Rick Bayless | KCET
Mexico -- One Plate at a Time with Rick Bayless
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
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Mexico -- One Plate at a Time with Rick Bayless
Mexico -- One Plate at a Time with Rick Bayless
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.
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Mexico -- One Plate at a Time with Rick Bayless
Mexico -- One Plate at a Time with Rick Bayless
All In for Albóndingas
Did you know the humble little meatball has a starring role in the Mexican kitchen? In this episode, Rick sees traditional versions of albóndingas in the old-school Bar Mancera and modern versions in hipster haven Cicatriz.
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Mexico -- One Plate at a Time with Rick Bayless
Mexico -- One Plate at a Time with Rick Bayless
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.
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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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Upcoming Airdates
Beautifully Balanced Ceviche
How do you improve on ceviche? You don't. You simply start with the freshest fish possible. 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. In his Mexico City kitchen, Rick makes the case for unfussy classic ceviche. Then he dials it up a notch with recipes for ceviches with coconut and a little booze.
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2019-11-21T03:30:00-08:00KCET-HD
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. We'll see the iconic corn-husked versions at the casual Tamales Teresita, as well as the denser, banana-leaf-wrapped Chiapanecos style, sold by a family outside the historic San Juan Bautisa church. Then Rick steps through the classic Central-style tamales, and at home prepares a surprising sweet corn tamale.
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2019-12-05T03:30:00-08:00KCET-HD
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2019-12-12T03:30:00-08:00KCET-HD
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