Mexico: One Plate at a Time with Rick Bayless

Restaurateur Gabriella Camara might be the most energetic woman in Mexico City. Raised by a family that loves food, by age 23 she was inspired to open her first restaurant, Contramar. In 2010, she and Chef Jair Tellez created Mero Toro.

Have you ever seen a kid in a candy store? Their excitement pales next to a chef in a market. Take an exhilarating morning trek to the Central de Abastos, among the world's largest markets, with Rick Bayless and Chef Eduardo "Lalo" Garcia.

"Eat your veggies" is a line that children from Mexico to Morocco hear from their parents. Meet a pair of chefs, Israel Montero and Alfredo Chaves of Kaah Siis Restaurant, who grow, cook, and consume their own garden-fresh vegetables.

Jorge Vallejo is among Mexico City's rare chefs. His food has inspired Rick and Deanne for many years, but what inspires Jorge? One word: Tacos. Rick follows Jorge on a taco tour, from Tacos Gus to Taqueria Los Cocuyos, it is taco time.

Ricks got nothing against cerveza and margaritas, but Rick wants to explore another side of Mexican drinking: wine. Mexican wine. And no, that is not a misnomer. In fact, the burgeoning craft of Mexican wine is growing in unusual places.

In the land of the tortilla, bread is often overlooked. If Chef Elena Reygadas has anything to say about it, however, bread will soon rise as an important player in Mexican cuisine, and she certainly has the right tools to effect change.

The Mercado Lazaro Cardenas is standard as far as markets in Mexico City go, but turn one corner, and you are in the world of coffee geeks, of which Rick is a proud citizen. Rick also meets with mixologists Joseph Mortera and Ricardo Nava.

Chef Edgar Nuñez wants to change the world. Like Rick, Edgar believes everyone should have access to fresh, local food, that Mexican chefs should embrace their own cuisine, and that mentoring the younger generation is very important.

Carlos Yescas wants to introduce outstanding artisanal Mexican cheeses to the world. Join Rick and Yescas as they scour Mexico for the best cheese producers and visit Mexico City to find chefs that integrate the cheeses into their menus.

Who do Mexico City's top chefs believe will be the next great chef to emerge from Mexico? Pablo Salas. The odd thing is, Salas does not work in Mexico City. His restaurant, Amaranta, is in Toluca, and Rick travels to meet him there.

Mexico and chocolate go together like salsa and chips. A few Mexico City chocolatiers see more potential for Mexican chocolate beyond churros. They see single-origin chocolate bars, lovely hand-formed truffles, even ambitious sculptures.

As notable restaurants have increased in Mexico City, so have local culinary schools. Rick visits the Coronado Cooking School whose mission is to educate the next generation of chefs. Rick also hosts students in the Frontera Test Kitchens.