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Mexico -- One Plate at a Time with Rick Bayless

Teaching Tortilla Soup

Wherever you are in the world, a bowl of chicken soup is the cure for what ails you. In Mexico, that means a brothy bowl of shredded chicken with fried tortillas, earthy red chile, luscious cream, and fresh cheese. Rick shows you this big bowl of comfort at the countertop of La Corte, a workingperson's downtown diner, and at the historically luxe San Angel Inn. At his Chicago home kitchen, Rick uses his kitchen's pressure cooker to make two nurturing soups, a tried-and-true sopa de tortilla and a meal-in-a-bowl lamb-pasilla caldo.

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Full Episodes
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Episode
26:46
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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Episode
26:46
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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Episode
26:46
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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Episode
26:46
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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Episode
26:46
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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Episode
26:46
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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Episode
26:46
Mexico -- One Plate at a Time with Rick Bayless

Picture-Perfect Pozole Party

A giant pot of pork and hominy stew simmering over a wood fire (or in our modern kitchens, the stovetop) is a clarion call to a homespun fiesta.
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Episode
26:46
Mexico -- One Plate at a Time with Rick Bayless

Chocolate and Churros, Breakfast of Champions

In Mexico, golden crispy churros are served with a cup of nourishing, frothy hot chocolate, and there's perhaps no better snack in the whole republic.
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Episode
26:46
Mexico -- One Plate at a Time with Rick Bayless

Chilaquiles, Comforting and Classic

Served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus.
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Episode
26:46
Mexico -- One Plate at a Time with Rick Bayless

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.
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