Mexico: One Plate at a Time with Rick Bayless
Episodes
S1 E1 - The Whole Enchilada
January 1, 200024minThe word "enchilada" means "in chile," and in Mexico, the most beloved version is a street snack: a corn tortilla dipped in chile sauce that are a far cry from the limp, stuffed tortillas swimming in red sauce and molten cheese in the U.S.Join PrimeS1 E2 - Let's Talk Tacos
January 1, 200024minGleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing.Join PrimeS1 E3 - The Straight Cheese on Quesadillas
January 1, 200024minAccompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese.Join PrimeS1 E4 - Sopes and Gorditas: Masa Appeal
January 1, 200024minEvery culture has its small bites-sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category: "antojitos," the foods you crave.Join PrimeS1 E5 - Tacos from the Ground Up
January 1, 200024minHomey tacos de cazuela-soft corn tortillas rolled around fillings simmered slowly in earthenware pots-are the soul of Mexican comfort food. And nothing makes them more appealing than just-baked tortillas.Join PrimeS1 E6 - Ceviche in the Limelight
January 1, 200024minRick is out to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in lime and chiles: it's so ancient, so elemental and so easy, you don't even need a kitchen to make it.Join PrimeS1 E7 - Green Sauce and Tomatillos: Mexican Vine Dining
January 1, 200024minRick takes us out to the garden to discover just what a tomatillo is and isn't (hint-it's not very closely related to a tomato), with tips on how to grow tomatillos, what to look for when buying them and how to judge their ripeness.Join PrimeS1 E8 - A la Mexicana: The Soul of Mexican Dining
January 1, 200024minCall it coincidence or call it fate, but Mexico's national colors-red, white and green-wind up at the center of a whole family of emblematic, home-style "comfort food" dishes, known simply as "a la Mexicana."Join PrimeS1 E9 - Fruit, Aguas, Ices & Paletas: The Ripe Stuff
January 1, 200024minFruit is everywhere in Mexico-sweet, colorful and refreshing. And it's sold ripe, so the lush smell of tropical fruit is always in the air.Join PrimeS1 E10 - Rice to the Occasion
January 1, 200024minRice is everywhere in Mexico: as the second course in traditional comida, as a beautiful accompaniment to seafood, and more. But it was not always this way. Join Rick as he traces the history of this relative newcomer to the Mexican diet.Join PrimeS1 E11 - Caldo de Pollo and Tortilla Soup: The Super Bowl
January 1, 200024minEvery culture has its soothing, soulful soup, and in Mexico, it's Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and herbs.Join PrimeS1 E12 - Chiles Rellenos and Other Cool Stuff
January 1, 200024minWhat makes these stuffed chiles in a golden soufflé batter so special? Rick takes us into the Frontera kitchen to show us firsthand.Join PrimeS1 E13 - Fish a la Veracruzana: How to Fish for Compliments
January 1, 200024minRick takes us to the port of Veracruz for a look at the city's most famous contribution to Mexican cooking, a fittingly Mediterranean fish preparation known simply as "a la Veracruzana" that features a whole fish baked in a tangy sauce.Join PrimeS1 E14 - Carne Asada: Great Steak Out
April 11, 200324minHow do you turn a backyard cookout into a party to remember? At Rick's place, you raise the stakes and get the guests involved in the cooking.Join PrimeS1 E15 - Adobo: Chiles Cut and Dried
January 1, 200024minChiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Rick deftly debunks the most common myths about the role of chiles in Mexican cooking.Join PrimeS1 E16 - Beans Inside and Out
January 1, 200024minAn exploration of the deceptively complex and varied world of beans, one of Mexico's most ubiquitous staple foods.Join PrimeS1 E17 - Barbacoa and Cochinita Pibil: Down to Earth Cooking
January 1, 200024minSucculent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams.Join PrimeS1 E18 - Mojo and Esacabeche: The Light Fantastic
January 1, 200024minAuthentic Mexican food is fresher, more complex, and especially lighter than most Americans realize. Case in point: two classic Mexican preparations, Mojo and Escabeche.Join PrimeS1 E19 - Three Hot Tamales
January 1, 200024minTamales are sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten as a morning or evening snack, and universally loved. And when it comes to rolling your own, making tamales is easier than you think.Join PrimeS1 E20 - Seafood Stew: The Perfect Warm-Up
January 1, 200024minIt's a total-immersion introduction to seafood stew, as Rick takes us from Chicago's Maxwell Street Mexican Market to the seafood stalls and restaurants of Veracruz where Rick shops for seafood, giving all kinds of helpful tips along the way.Join PrimeS1 E21 - Beyond Chips & Salsa
January 1, 200024minThere's nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. And fresh-made chips deserve fresh-made salsa.Join PrimeS1 E22 - Holy Mole: Mexico City
January 1, 200024minRichly complex, shrouded in mystery and misconceptions, mole is widely regarded as the crowning achievement of Mexican cooking. Its origins are the stuff of myth and magic and the flavors and techniques come together with remarkable depth.Join PrimeS1 E23 - Chocolate: The Magic Ingredient
January 1, 200024minMexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods.Join PrimeS1 E24 - Green Mole & Pipian: Lessons of the Mayoras
January 1, 200024minA tangy, tomatillo-based sauce thickened with toasted pumpkin seeds, pipian verde is served with everything from chicken to fish and seafood in the most sophisticated restaurants and the most humble market fondas.Join PrimeS1 E25 - Cajeta & Flan: Plaza Sweets
January 1, 200024minJoin Rick as he makes goat's milk cajeta, classican Mexican vanilla flan, and more in this master lesson in confection-making.Join Prime
Details
More info
By clicking play, you agree to our Terms of Use.