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
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. 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.
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2019-09-26T04:30:00-07:00KCET-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.
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2019-10-03T04:30:00-07:00KCET-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.
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2019-10-10T04:30:00-07:00KCET-HD
Chilaquiles, Comforting and Classic
Chilaquiles are not just for hangovers, you know. Served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus. But they're also easy to achieve at home. Rick's version, redolent with tangy tomatillo sauce, will be your next favorite "anytime" recipe. In Chicago, the traditional chilaquiles get an elegant touch with fried butternut strips and an earthy, complex pasilla chile sauce.
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2019-10-17T04:30:00-07:00KCET-HD
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