Mexico: One Plate at a Time
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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.
Wading through the surf at Guayabitos, a charming fishing village on Mexico’s Pacific coast, Rick sets off in search of the ultimate catch—the Mexican seafood dish that captures everything that’s perfect and irresistible about a day at the beach. For starters, he checks out what’s shaking at a thatch-roofed laguna-side restaurant not far from Puerto Vallarta, where the “specialty of the hut” is Pescado Zarandeado, “Shaken Fish,” seasoned with a sweet-spicy red chile marinade, flame-seared and flipped over hot coals in a special grilling basket. At home in Chicago, Rick shows us how to recreate this dramatic dish on a backyard barbecue. Then it’s back to Mexico City, to check out the cooler side of seafood at the sleek, modern Manzanilla restaurant, where a lively young couple from Baja California serves up a series of refreshing raw seafood specialties with the Zen-like simplicity of a cutting-edge sashimi bar.
