

Mexico: One Plate at a Time with Rick Bayless
Episódios
T7 E1 - Tacos on Fire!
11 de setembro de 200925 min"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."Aderir ao PrimeT7 E2 - Chiles Rellenos: The Stuff of Passion
15 de outubro de 200925 minAt 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.Aderir ao PrimeT7 E3 - Guac on the Wild Side
22 de outubro de 200925 minSecret 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.Aderir ao PrimeT7 E4 - Salsas that Cook
29 de outubro de 200925 minIn 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.Aderir ao PrimeT7 E5 - Triple Torta-Thon
5 de novembro de 200925 minOver 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.Aderir ao PrimeT7 E6 - A Ceviche State of Mind
12 de novembro de 200925 minNothing 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.Aderir ao PrimeT7 E7 - The Soul of Mole
19 de novembro de 200925 minMole 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.Aderir ao PrimeT7 E8 - The Case for Quesadillas
26 de novembro de 200925 minWhat 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.Aderir ao PrimeT7 E9 - Confessions of a Carnita-Vore
3 de dezembro de 200925 minCarnitas 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.Aderir ao PrimeT7 E10 - Tacos Hola!
13 de novembro de 200925 minWe 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!"Aderir ao PrimeT7 E11 - A Whole New Enchilada
17 de dezembro de 200925 minRick'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.Aderir ao PrimeT7 E12 - Chorizo Made Easy
24 de dezembro de 200925 minChorizo 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.Aderir ao PrimeT7 E13 - Liquid Gold
4 de dezembro de 200925 minRick 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.Aderir ao Prime