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Mexico: One Plate at a Time

Documentary

Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25.

Jan 10, 200312 seasons168 episodesReturning SeriesEN

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Rick Bayless

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Seasons

Mexico one plate at a time season 1

26 episodes

Premiered Jan 10, 2003

Mexico one plate at a time season 2

12 episodes

Premiered Jan 9, 2004

Mexico one plate at a time season 3

13 episodes

Premiered Feb 18, 2005

Mexico one plate at a time season 4

13 episodes

Premiered Jan 13, 2006

Mexico one plate at a time season 5

13 episodes

Premiered Jan 27, 2007

Mexico one plate at a time season 6

13 episodes

Premiered Sep 5, 2008

Mexico one plate at a time season 7

13 episodes

Premiered Sep 4, 2009

Season 8: Astonishing Baja

13 episodes

Premiered Sep 2, 2011

Season 9: Only in Oaxaca

13 episodes

Premiered May 4, 2013

Season 10: Mexico City - Chef to Chef

13 episodes

Premiered Jan 10, 2015

Season 11: Yucatan

13 episodes

Premiered Sep 16, 2016

Season 12: Bayless' Best Ever

13 episodes

Premiered Apr 1, 2019

Episodes

1–6 of 26

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Ep 1

The Whole Enchilada

Jan 10, 2003

25m

The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S. Rick shows us how to make classic “Street Style” Red Chile Enchiladas at home, and how to transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy Potatoes and Fried Eggs. At Sanborn’s in Mexico City, the colorfully tiled restaurant where the famous dish, Enchiladas Suizas, was invented, Rick explains that “Suiza” means Swiss, a tribute to the dish’s use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in making homemade “crema,” the Mexican version of crème fraîche, and a third dish, Rick’s own Creamy Enchiladas with Chicken, Tomatoes and Green Chile.

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Ep 2

Let's Talk Tacos

Jan 17, 2003

25m

Gleefully 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. First stop: a taco restaurant in Mexico City where tacos a la plancha–soft tortillas with fillings hot off the iron griddle–are sold. Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side “dueling salsas” showdown. In Mexico, a butcher butterflies a pork loin with finesse. Rick, back in his Chicago kitchen, launches into his own demonstration of Pork Tacos a la Plancha. Then we’re back to a lively Mexico City taqueria specializing in tacos al carbon filled with charcoal grilled meats and onions. Rick makes two versions of his own–Tacos with Skirt Steak and Portobello Mushrooms–on his backyard grill, along with a traditional molcajete salsa made from ingredients roasted right on the grill.

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Ep 3

The Straight Cheese On Quesadillas

Jan 24, 2003

25m

Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese. On a visit to Oaxaca, Rick and Lanie get a firsthand lesson in the art of hand-pulled string cheese. No one can resist a nice grilled cheese sandwich, and Mexicans are no exception–only they call their version a quesadilla. Back home in Chicago, father and daughter whip up some simple Mushroom Quesadillas using store-bought tortillas–they’re easy as child’s play. Returning to Oaxaca, they watch Señora Oliva, for some the “World’s Best Quesadilla Maker,” turn out quesadillas made from fresh masa on a comal over a wood-fire. Can they replicate them at home? Of course! In his back yard Rick gathers nasturtiums, squash blossoms, epazote and poblano chiles, then shows Lanie the fine points of turning masa into Squash Blossom Quesadillas on the griddle.

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Ep 4

Sopes And Gorditas: Masa Appeal

Jan 31, 2003

25m

Every 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. These are the snacks and street foods, as well as the special-occasion treats, that Mexicans love best–the stuff that comforts the soul and sets the heart racing. And the ones made with masa top the charts. Sopes, little masa shells, are baked on a griddle and finished with all kinds of flavorful toppings. We watch them being made in a courtyard restaurant in Mexico as Rick gives the “play-by-play,” then wander into the Uriarte pottery factory, where Rick indulges in his secret addiction: buying dishes. Back in his home kitchen, he makes Potato Sopes with Salsa, Goat Cheese and Fresh Herbs–perfect as an appetizer or party food. Then it’s back to Mexico for a lesson in gorditas–fried masa “pockets” stuffed with savory fillings.

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Ep 5

Tacos From The Ground Up

Feb 7, 2003

25m

Homey 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, fragrant with the earthy aroma of freshly ground masa. How field corn is dried and transformed into the daily bread of Mexico is a remarkable, centuries-old story, and Rick tells that story, taking us on a “field trip” from market to tortilla factory, and finally to his own kitchen, where he shares the secrets of mixing, pressing, flipping and griddling perfect Homemade Tortillas made from fresh masa. To make great tacos de cazuela, it helps to have a cazuela, or earthenware cooking vessel. Rick picks one out in the Oaxaca market, then at home, he prepares two classics: Guajillo-Spiked Pork and Potato Tacos and Mexican-Style Zucchini Tacos.

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Ep 6

Ceviche In The Limelight

Feb 14, 2003

25m

Who’s that guy walking towards us through the heat on a Mexican beach? It’s Rick, and he’s about 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. And so saying, Rick prepares Classic Ceviche right on the beach, using nothing more than a lime to “cook” the fish. For a traditional accompaniment, we go to Chicago for a quick lesson in the art of making Tostadas, crispy fresh tortilla chips. Then it’s a Shrimp Ceviche Cocktail that starts with Rick’s foolproof shrimp steaming technique, plus a visit to a seafood “cocteleria” stand in Mexico to see how the original “stirred not shaken” version is made. Back in his kitchen, Rick creates a thoroughly modern Salmon Ceviche steeped in orange juice and roasted chiles.

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