Mexico: One Plate at a Time with Rick Bayless

At one time, the henequen trade made Merida, the capital of the Yucatan, one of the richest cities in the world. Journey with Rick into the Merida market stalls for a fresh look at the blending of Mayan traditions with Spanish influences.

There are days when you want to take it easy and enjoy your favorite comfort food. On other days? You want to turn up the volume. For Rick, that means breaking out the chiles, from the Yucatan's habanero to the hot yellow xcatic chiles.

Water is a precious resource in life, especially in the Yucatan. Follow Rick deep underground to explore underground rivers and cenotes (sinkholes) throughout the peninsula. Being in all that water makes Rick hungry for one thing- seafood.

Cochinita pibil is a slow-cooked, banana leaf-wrapped pork specialty from the Yucatan that Rick finds inspiring, and he takes that inspiration to its pinnacle by digging a brick fire pit in his backyard and slow-roasting an entire pig.

There is nothing like a tall glass of fresh-squeezed orange juice, naranjada as it is called in Mexico. Rick takes us on a citrus groove to learn the ins and outs of fresh juice in savory, lip-smacking dishes throughout the Yucatan.

By now the secret is out: Rick has a sweet tooth. When Rick travels to Mexico, he is on the prowl for it all, from ripe fruit to homemade candies to luscious pies. Rick will also share his personal Caramelized Papaya with Mexican Cheese.

In Playa del Carmen, Rick meets with Chef Jacques Pepin. First, they enjoy breakfast at Jacques' favorite local spot before heading to the beach in search of fresh fish. After a stop at Jacques favorite local market, the cooking begins.

To Rick, shopping when you are hungry can facilitate inspiration, and in the Merida market he becomes inspired to make homemade tamales made from fresh corn masa flavored with achiote-seasoned chicken or pork and steamed in banana leaves.

Rick and Lanie begin a romantic adventure on the main square in Merida where they fall under the charms of Marquesitas. In the Santa Ana Market, they savor tortas, panuchos, and impossible cake. Inspired, they head home to make Salbutes.

Essential features of the Mayan civilization are infused in the food, art, and architecture of modern Yucatan. Los Dos, a cooking school in Merida run by David Sterling, specializes in classic Mayan food updated for this century.

How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? The secret is in the magic paste, says Rick. Amid the fragrant Merida market, explore the region's colorful, aromatic, and essential recados.

Yucatecan honey is renowned for its glorious color and rich flavor. In the Yucatan, you will find it everywhere. On the Riviera Maya, we visit the Xcaret nature park where we find hives of native bees beloved by the Maya for their honey.

Join Rick on a field trip through the golden era of the haciendas, and then visit his home to make two classic Mayan-Spanish-European fusion dishes. Hacienda San Jose, a luxury resort, inspires Rick's rendition of Achiote-Seared Shrimp.