Mexico: One Plate at a Time with Rick Bayless
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Mexico: One Plate at a Time with Rick Bayless

The critically acclaimed Public Television series, Mexico: One Plate at a Time with Rick Bayless, brings to life the foods, the flavors, the stories, and the fun of Mexico.
IMDb 8,4200913 episódiosX-RayTV-PG
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Episódios

  1. T7 E1 - Tacos on Fire!

    11 de setembro de 2009
    25 min
    TV-PG
    "What is a taco, anyway?" muses Rick over an upscale lobster taco at Topolobampo. "Is it crispy or soft? Grilled or griddled? Street food or taqueria fare? Fast food or fine dining?" The answer is- "All of the above, and a whole lot more."
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  2. T7 E2 - Chiles Rellenos: The Stuff of Passion

    15 de outubro de 2009
    25 min
    TV-PG
    At the romantic San Angel Inn, Rick enjoys what might be the most passion-infused food in the Mexican canon: a quintessential plate of perfect chiles rellenos. In the Frontera kitchen, Rick provides a detailed lesson on how they are made.
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  3. T7 E3 - Guac on the Wild Side

    22 de outubro de 2009
    25 min
    TV-PG
    Secret guacamole recipes abound. In the kitchen at Frontera Grill, Rick prepares the classic Mexican version, an institution since the day the restaurant opened. He also unveils a series of equally time-honored interpretations of the term.
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  4. T7 E4 - Salsas that Cook

    29 de outubro de 2009
    25 min
    TV-PG
    In their Chicago backyard Rick, and his daughter Lanie, gather the last of the season's tomatoes to make a big batch of Salsa Mexicana, and that is just the starting point for a fast-paced salsa dance that goes way beyond tomatoes.
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  5. T7 E5 - Triple Torta-Thon

    5 de novembro de 2009
    25 min
    TV-PG
    Over a breakfast of tortas, Rick and his daughter, Lanie, plan an all-day torta marathon in Mexico City. Their quest begins at the city's charming Sunday flea market, Lagunilla, where they check out some simple, yet mouthwatering tortas.
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  6. T7 E6 - A Ceviche State of Mind

    12 de novembro de 2009
    25 min
    TV-PG
    Nothing captures the spirit of a day at the beach in Mexico than a fresh seafood cocktail or ceviche, and Rick finds a classic version in Mexico City. Then, he visits a major-league marisqueria, and shares his tips for homemade ceviche.
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  7. T7 E7 - The Soul of Mole

    19 de novembro de 2009
    25 min
    TV-PG
    Mole is an idea that is half pre-Columbian, half European, and 100% Mexican. It is a sauce, a preparation, and a national dish that rivals the culinary masterpieces of the world's greatest cuisines. Explore the exquisite mysteries of mole.
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  8. T7 E8 - The Case for Quesadillas

    26 de novembro de 2009
    25 min
    TV-PG
    What could be better than a freshly made quesadilla? In Mexico, Rick takes us to the Bazar Sabado to experience the true art of the quesadilla, and where the delicate treats are made the traditional way. Rick also prepares fresh cheese.
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  9. T7 E9 - Confessions of a Carnita-Vore

    3 de dezembro de 2009
    25 min
    TV-PG
    Carnitas are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick gives us an insider's look at how carnitas are made in a huge copper cauldron and served up with fresh corn tortillas and crispy chicharrón.
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  10. T7 E10 - Tacos Hola!

    13 de novembro de 2009
    25 min
    TV-PG
    We find Rick and his daughter, Lanie, at Mexico City's colorful Sonora Market, an emporium of medicinal herbs and the best place to buy cazuelas. They also check out El Güero, an institution in Mexico City popularly known as "Tacos Hola!"
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  11. T7 E11 - A Whole New Enchilada

    17 de dezembro de 2009
    25 min
    TV-PG
    Rick's out to dispel the notion that an enchilada is all about smothering tortillas in sauce and cheese, and an iconic version of the dish can be found at Café Azul y Oro in Mexico City. From the classic formula, things get more inventive.
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  12. T7 E12 - Chorizo Made Easy

    24 de dezembro de 2009
    25 min
    TV-PG
    Chorizo is the "bacon of Mexico." At his neighborhood Mexican grocery, Rick finds fresh-made chorizo and reveals how it is made. At the Medellin Market in Mexico City, he introduces us to green chorizo, a popular 20th-century innovation.
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  13. T7 E13 - Liquid Gold

    4 de dezembro de 2009
    25 min
    TV-PG
    Rick and his daughter, Lanie, experience one of the cornerstones of Mexican cooking- Mojo de Ajo. Back home, Rick shows us how he plants, grows, and cures this flavorful garlic variety, then uses some to make a big batch of culinary gold.
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