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Mexico--One Plate at a Time with Rick Bayless

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
10.1 Oaxaca's Most Magical Holiday Rick goes on a remarkable journey through Oaxaca City during the revered Dia de Los Muertos (Day of the Dead) holiday. He discovers that in Mexico, death is embraced as part of the circle of life. At the home of Rick's friends, we learn to make Andres' family's black mole and tostadas topped with avocado leaf-infused black beans. (1 of 13)
WEB LINK
901 SA 09/27/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.2 Oaxaca's Most Magical Holiday Rick goes on a remarkable journey through Oaxaca City during the revered Dia de Los Muertos (Day of the Dead) holiday. He discovers that in Mexico, death is embraced as part of the circle of life. At the home of Rick's friends, we learn to make Andres' family's black mole and tostadas topped with avocado leaf-infused black beans. (1 of 13)
WEB LINK
901 SA 09/27/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 From Lobster to Chocolate Clams: A Delicious Feast Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay. On the Isla de Magdalena shore, Rick and Chef Hubert turn the spiny lobsters into an impressive stuffed entree and mouthwatering salad. Rick gets to tag and release a protected sea turtle while the stuffed clams roast on the grill.
WEB LINK
806 WE 08/20/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 From Lobster to Chocolate Clams: A Delicious Feast Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay. On the Isla de Magdalena shore, Rick and Chef Hubert turn the spiny lobsters into an impressive stuffed entree and mouthwatering salad. Rick gets to tag and release a protected sea turtle while the stuffed clams roast on the grill.
WEB LINK
806 WE 08/20/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Cooking In Wine Country Rick visits winemakers Don and Tru Miller at Adobe Guadalupe in the Valle de Guadalupe. Later, Rick shops for just-picked produce at the idyllic farm stand on the grounds of Mogor Baden Winery, artisanal cheeses at Rancho La Campana (a 100-year-old cheese cave) as well as for breads and olives at the charming Cremeria los Globos. He prepares local leg of lamb with a pasilla olive sauce, mixed greens with fresh mussels and fava beans, and perfect strawberries with chamomile sabayon.
WEB LINK
807 SU 08/24/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Cooking In Wine Country Rick visits winemakers Don and Tru Miller at Adobe Guadalupe in the Valle de Guadalupe. Later, Rick shops for just-picked produce at the idyllic farm stand on the grounds of Mogor Baden Winery, artisanal cheeses at Rancho La Campana (a 100-year-old cheese cave) as well as for breads and olives at the charming Cremeria los Globos. He prepares local leg of lamb with a pasilla olive sauce, mixed greens with fresh mussels and fava beans, and perfect strawberries with chamomile sabayon.
WEB LINK
807 SU 08/24/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Tijuana Round Table Tijuana has an amazing taco culture and is the birthplace of the Caesar salad. Rick and friends dine at the ultra-modern Mision 19 located in Mexico's newest Leed Gold Certified building. Chef Javier Plascencia wows them with his creative twists on classic Mexican dishes such as braised beef short ribs wrapped in fresh fig leaves and served with black mole and kabocha foam.
WEB LINK
808 WE 08/27/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Tijuana Round Table Tijuana has an amazing taco culture and is the birthplace of the Caesar salad. Rick and friends dine at the ultra-modern Mision 19 located in Mexico's newest Leed Gold Certified building. Chef Javier Plascencia wows them with his creative twists on classic Mexican dishes such as braised beef short ribs wrapped in fresh fig leaves and served with black mole and kabocha foam.
WEB LINK
808 WE 08/27/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Extraordinarily Delicious Ensenada Fish tacos embody Ensenada's history in one bite: Fresh fish from pristine waters encased in crispy batter influenced by Asian immigrants, topped with Spanish-inspired creamy sauces, wrapped up in a very Mexican corn tortilla and spiked with chile. Rick seeks out the best versions at Mariscos El Norteno, a stall opposite the Ensenada Fish market, and a 30-year old corner stand, Los Originales El Chopipo. In Chicago, Rick hosts a seafood taco party complete with the secrets to making outstanding fried fish tacos at home.
WEB LINK
809 SU 08/31/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Extraordinarily Delicious Ensenada Fish tacos embody Ensenada's history in one bite: Fresh fish from pristine waters encased in crispy batter influenced by Asian immigrants, topped with Spanish-inspired creamy sauces, wrapped up in a very Mexican corn tortilla and spiked with chile. Rick seeks out the best versions at Mariscos El Norteno, a stall opposite the Ensenada Fish market, and a 30-year old corner stand, Los Originales El Chopipo. In Chicago, Rick hosts a seafood taco party complete with the secrets to making outstanding fried fish tacos at home.
WEB LINK
809 SU 08/31/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Mexican Microbrews and Pub Fare In the Baja peninsula, Rick tours the Tecate brewery, which started in 1944 and the Tijuana brewery, makers of several microbrews. At Ultramarinos, an Ensenada bar, Rick enjoys an oyster taco with owner Alain Genchi. Finally, Rick meets two expatriates brewing beer in Los Cabos--perfect for enjoying with their beer pizza. At home, Rick tucks a tomatillo and chorizo pizza into his wood-burning oven.
WEB LINK
810 WE 09/03/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Mexican Microbrews and Pub Fare In the Baja peninsula, Rick tours the Tecate brewery, which started in 1944 and the Tijuana brewery, makers of several microbrews. At Ultramarinos, an Ensenada bar, Rick enjoys an oyster taco with owner Alain Genchi. Finally, Rick meets two expatriates brewing beer in Los Cabos--perfect for enjoying with their beer pizza. At home, Rick tucks a tomatillo and chorizo pizza into his wood-burning oven.
WEB LINK
810 WE 09/03/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Sustainable Aquaculture in the Rich Waters of Ense Two of Ensenada's best seafood chefs, Benito Molina and Alain Genchi, join Rick for a lesson in mollusk farming. They go to the rich coastal waters to see oyster and mussel farming. Along the way, they learn that the quality of these waters is what makes the seafood from this area so outstanding. At home, Rick shows how to make the green ceviche he enjoys at Erizo, a Tijuana ceviche restaurant featuring local seafood.
WEB LINK
811 SU 09/07/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Sustainable Aquaculture in the Rich Waters of Ense Two of Ensenada's best seafood chefs, Benito Molina and Alain Genchi, join Rick for a lesson in mollusk farming. They go to the rich coastal waters to see oyster and mussel farming. Along the way, they learn that the quality of these waters is what makes the seafood from this area so outstanding. At home, Rick shows how to make the green ceviche he enjoys at Erizo, a Tijuana ceviche restaurant featuring local seafood.
WEB LINK
811 SU 09/07/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Todos Santos Magic Maybe it's the water, maybe it's the desert, but there's definitely magic in the charming Baja town called Todos Santos. It all starts at Art & Beer, a funky roadside bar on the outskirts of town that serves generous cocktails and outstanding appetizers. Then Rick checks into the Hotel California before meeting up with his local buddy, Sergio Jaurequi, for a history lesson about the town's disappearing and reappearing water supply.
WEB LINK
812 WE 09/10/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Todos Santos Magic Maybe it's the water, maybe it's the desert, but there's definitely magic in the charming Baja town called Todos Santos. It all starts at Art & Beer, a funky roadside bar on the outskirts of town that serves generous cocktails and outstanding appetizers. Then Rick checks into the Hotel California before meeting up with his local buddy, Sergio Jaurequi, for a history lesson about the town's disappearing and reappearing water supply.
WEB LINK
812 WE 09/10/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Baja Beach House Cooking Rick introduces some of Los Cabos top chefs and their restaurants then cooks dinner for them at a luxurious beach house. Margarita Carrillo, chef/owner of Don Emiliano Restaurant in San Jose del Cabo, joins Rick to purchase the local cabrillo fish and to visit Tamarindo's Farm for organically grown produce. Rick makes a tamarind chile sauce to go with his fish and eggplant course.
WEB LINK
813 SU 09/14/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Baja Beach House Cooking Rick introduces some of Los Cabos top chefs and their restaurants then cooks dinner for them at a luxurious beach house. Margarita Carrillo, chef/owner of Don Emiliano Restaurant in San Jose del Cabo, joins Rick to purchase the local cabrillo fish and to visit Tamarindo's Farm for organically grown produce. Rick makes a tamarind chile sauce to go with his fish and eggplant course.
WEB LINK
813 SU 09/14/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Oaxaca's Most Magical Holiday Rick goes on a remarkable journey through Oaxaca City during the revered Dia de Los Muertos (Day of the Dead) holiday. He discovers that in Mexico, death is embraced as part of the circle of life. At the home of Rick's friends, we learn to make Andres' family's black mole and tostadas topped with avocado leaf-infused black beans. (1 of 13)
WEB LINK
901 WE 09/17/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Oaxaca's Most Magical Holiday Rick goes on a remarkable journey through Oaxaca City during the revered Dia de Los Muertos (Day of the Dead) holiday. He discovers that in Mexico, death is embraced as part of the circle of life. At the home of Rick's friends, we learn to make Andres' family's black mole and tostadas topped with avocado leaf-infused black beans. (1 of 13)
WEB LINK
901 WE 09/17/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Oaxaca's Live-Fire Cooking Everything tastes better cooked over a wood or charcoal fire--at least that's the Oaxacan credo. Rick visits the "taco corridor" at the 20 de Noviembre market just off the main square in Oaxaca. Hot rocks are plucked from the glowing embers and dropped into hot soup for making caldo de piedra (stone soup), a specialty from the village of San Felipe Usila. La Capilla, a campestre (open air) restaurant, in the town of Zaachilla, has served lamb and goat barbacoa for more than 47 years. Rick's so enamored with the process of burying the chile-seasoned meat in glowing embers that he creates his own version on the backyard grill. (2 of 13)
WEB LINK
902 SU 09/21/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Oaxaca's Live-Fire Cooking Everything tastes better cooked over a wood or charcoal fire--at least that's the Oaxacan credo. Rick visits the "taco corridor" at the 20 de Noviembre market just off the main square in Oaxaca. Hot rocks are plucked from the glowing embers and dropped into hot soup for making caldo de piedra (stone soup), a specialty from the village of San Felipe Usila. La Capilla, a campestre (open air) restaurant, in the town of Zaachilla, has served lamb and goat barbacoa for more than 47 years. Rick's so enamored with the process of burying the chile-seasoned meat in glowing embers that he creates his own version on the backyard grill. (2 of 13)
WEB LINK
902 SU 09/21/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Off The Beaten Path In Huatulco Chef Rick Bayless goes us off the beaten path to find great food and even better beaches. At Sabor de Oaxaca, in La Crucecita, Rick enjoys Salsa de Huevo (omelets in salsa) before a quick trip to Puerto Escondido for an amazing lunch of wood-fired grilled fish on the Playa Principal. Rick paddle-boards on Playa Carrizalillo, another stunning beach in Puerto Escondido, to work up his appetite for Encamaronadas (crispy, cheesy shrimp tacos). Back in Huatulco Rick enjoys an uber-fresh seafood cocktail at Grillo Marinero before stopping for a nightcap at the Quinta Real Hotel to take in the beauty of it all. (3 of 13)
WEB LINK
903 WE 09/24/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Off The Beaten Path In Huatulco Chef Rick Bayless goes us off the beaten path to find great food and even better beaches. At Sabor de Oaxaca, in La Crucecita, Rick enjoys Salsa de Huevo (omelets in salsa) before a quick trip to Puerto Escondido for an amazing lunch of wood-fired grilled fish on the Playa Principal. Rick paddle-boards on Playa Carrizalillo, another stunning beach in Puerto Escondido, to work up his appetite for Encamaronadas (crispy, cheesy shrimp tacos). Back in Huatulco Rick enjoys an uber-fresh seafood cocktail at Grillo Marinero before stopping for a nightcap at the Quinta Real Hotel to take in the beauty of it all. (3 of 13)
WEB LINK
903 WE 09/24/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Artisan Mescal Mescal is having a real renaissance, both in Mexico and in fine cocktail emporiums all over the United States. Rick learns how a small Oaxacan distiller hand-crafts this fine spirit renowned for its rich, smoky complexity and brightness. At home, Rick hosts a mescal tasting and prepares snacks for a do-it-yourself mescal cocktail party. (4 of 13)
WEB LINK
904 SU 09/28/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Artisan Mescal Mescal is having a real renaissance, both in Mexico and in fine cocktail emporiums all over the United States. Rick learns how a small Oaxacan distiller hand-crafts this fine spirit renowned for its rich, smoky complexity and brightness. At home, Rick hosts a mescal tasting and prepares snacks for a do-it-yourself mescal cocktail party. (4 of 13)
WEB LINK
904 SU 09/28/14 11:30pm 00:26:46 (RPT) (CC) × ST