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.
The 19th Century was the golden age of the Mexican hacienda, and today, some of these great plantation estates live on as luxury resorts. Rick and his wife, Deann, stayed in one of them, Hacienda San Jose in the Yucatan, and we get a glimpse of the lush grounds, beautifully restored buildings, rustic-elegant furnishings, and hearty, hacienda cooking. Tonight, Rick’s hosting a dinner party in Chicago—a reunion with the two other couples who joined them at the hacienda—with a menu and mood designed to bring home the flavors and memories they shared. The dining room is transformed with tropical flowers and candles, and the party begins with Champagne Margaritas, Rick’s luxury take on Mexico’s favorite cocktail. Then, the guests sit down to a soulful yet sophisticated menu, starting with a creamy Roasted Chile-Potato Soup with Greens and Chorizo, followed by Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer garnished with a delicate frisée salad.
