Mexico: One Plate at a Time with Rick Bayless

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.

Chilaquiles are served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus. Rick's homemade version will be your next favorite "anytime" recipe.

In Mexico, golden crispy churros are served with a cup of nourishing hot chocolate, and there's perhaps no better snack in the whole republic. Rick's recipe begins with classic Mexican hot chocolate and ends with churro nibbles showered atop Mexican hot chocolate ice cream.

In Mexico, Rick shows you this big bowl of comfort tortilla soup at a downtown diner, and at a historically luxe Inn. At his Chicago home kitchen, Rick uses his kitchen's pressure cooker to make two nurturing soups.

Rick takes you inside Casa Churra in the bustling downtown and El Pozole de Moctezuma, famous for its Guerrero-style pozole. In Chicago, he steps through a showcase seafood pozole verde, rich and lush with velvety broth.

Tamales, tamales. From iconic corn-husked versions at the casual Tamales Teresita, as well as the denser, banana-leaf-wrapped Chiapanecos style, sold by a family outside the historic San Juan Bautisa church. At home, Rick prepares a surprising sweet corn tamale.

At the serene Roldán 37, Chef Romulo Mendoza prepares a perfect chile relleno. Then it is off to Pasilla de Humo and El Pescadito. To ensure at-home success, Rick provides in-depth details on the preparation of a classic- chiles rellenos.

When you say the word "enchiladas," chances are you are thinking about the saucy, cheesy affairs we all know and love. In Mexico City, you will find a variety of enchiladas, both in the simplest of markets and in the nicest of restaurants.

In the canon of Mexican tacos, the carnitas tacos has reached pinnacle. Golden, crispy pieces of pork nestled in a corn tortilla, coupled with a bracing squeeze of lime and a spoonful of creamy guacamole, represents pure taco perfection.

The corn tortilla is the canvas upon which Mexico creates some of its most classic cuisine. Rick shows us three styles of tortilla in Mexico City: steak tacos al carbon, bistec tacos a la plancha, and stewed tacos de guisado.

Did you know that the humble little meatball has a starring role in the Mexican kitchen? Explore traditional versions of albondingas in the old-school Bar Mancera, as well as modern versions in hipster haven Cicatriz, with Rick Bayless.

San Pedro Atocpan is a small town that produces 60% of the mole eaten in Mexico. Taste mole in all its mouthwatering forms, including the elegant mole madre, red mole, and an herbacious mole verde with fish that will knock your socks off.