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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
10.1 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 SA 10/04/14 01:30pm 00:26:46 (RPT) (CC) × ST
10.1 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 SA 10/11/14 01:30pm 00:26:46 (RPT) (CC) × ST
10.1 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 SA 10/18/14 01:30pm 00:26:46 (RPT) (CC) × ST
10.1 Oaxaca, The Land of Seven Moles Rick visits Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students. They perfectly char the chilies, set the seeds aflame and roast the tomatoes for Susana's black mole sweetened with roasted plantain and a little Oaxacan chocolate. On the simpler side, there's green mole --redolent with fresh herbs, roasted tomatillos and jalapeno. At home, Rick makes his Coloradito Mole before we indulge in yellow mole and grilled fish at Topolobampo. (5 of 13)
WEB LINK
905 SA 10/25/14 01:30pm 00:26:46 (RPT) × × 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
36.2 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 SA 10/04/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.2 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 SA 10/11/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.2 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 SA 10/18/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.2 Oaxaca, The Land of Seven Moles Rick visits Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students. They perfectly char the chilies, set the seeds aflame and roast the tomatoes for Susana's black mole sweetened with roasted plantain and a little Oaxacan chocolate. On the simpler side, there's green mole --redolent with fresh herbs, roasted tomatillos and jalapeno. At home, Rick makes his Coloradito Mole before we indulge in yellow mole and grilled fish at Topolobampo. (5 of 13)
WEB LINK
905 SA 10/25/14 01:30pm 00:26:46 (RPT) × × 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
36.3 Oaxaca, The Land of Seven Moles Rick visits Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students. They perfectly char the chilies, set the seeds aflame and roast the tomatoes for Susana's black mole sweetened with roasted plantain and a little Oaxacan chocolate. On the simpler side, there's green mole --redolent with fresh herbs, roasted tomatillos and jalapeno. At home, Rick makes his Coloradito Mole before we indulge in yellow mole and grilled fish at Topolobampo. (5 of 13)
WEB LINK
905 WE 10/01/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Oaxaca, The Land of Seven Moles Rick visits Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students. They perfectly char the chilies, set the seeds aflame and roast the tomatoes for Susana's black mole sweetened with roasted plantain and a little Oaxacan chocolate. On the simpler side, there's green mole --redolent with fresh herbs, roasted tomatillos and jalapeno. At home, Rick makes his Coloradito Mole before we indulge in yellow mole and grilled fish at Topolobampo. (5 of 13)
WEB LINK
905 WE 10/01/14 11:30pm 00:26:46 - (CC) × ST
36.3 Mercado Madness Rick tours the 21 de Noviembre market in downtown Oaxaca. He uncovers the incredibly rich culture of the market and its role in the daily lives and meals of the locals. The amazing market day ends with a stop at Chaguita, a 200 year-old frozen ice and ice cream stand and a favorite of Rick's for more than three decades. (8 of 13)
WEB LINK
908 SA 10/04/14 06:30am 00:26:46 - (CC) × ST
36.3 Puerto Escondido: Living The Dream Rick enjoys spearfishing off Roca Blanca Playa and creates an Aguachile and pan-seared Robalo.
WEB LINK
910 SA 10/04/14 10:30am 00:26:46 - (CC) × ST
36.3 Mercado Madness Rick tours the 21 de Noviembre market in downtown Oaxaca. He uncovers the incredibly rich culture of the market and its role in the daily lives and meals of the locals. The amazing market day ends with a stop at Chaguita, a 200 year-old frozen ice and ice cream stand and a favorite of Rick's for more than three decades. (8 of 13)
WEB LINK
908 SA 10/04/14 06:30pm 00:26:46 - (CC) × ST
36.3 Puerto Escondido: Living The Dream Rick enjoys spearfishing off Roca Blanca Playa and creates an Aguachile and pan-seared Robalo.
WEB LINK
910 SA 10/04/14 10:30pm 00:26:46 - (CC) × ST
36.3 Mercado Madness Rick tours the 21 de Noviembre market in downtown Oaxaca. He uncovers the incredibly rich culture of the market and its role in the daily lives and meals of the locals. The amazing market day ends with a stop at Chaguita, a 200 year-old frozen ice and ice cream stand and a favorite of Rick's for more than three decades. (8 of 13)
WEB LINK
908 SU 10/05/14 12:30pm 00:26:46 - (CC) × ST
36.3 Puerto Escondido: Living The Dream Rick enjoys spearfishing off Roca Blanca Playa and creates an Aguachile and pan-seared Robalo.
WEB LINK
910 SU 10/05/14 04:30pm 00:26:46 - (CC) × ST
36.3 Delicious Eco-Tourism Tick visits the mountains of Finca Las Nieves, with its artisanal coffee production and organic gardens. He learns about sustainable gardening along with how-to's for amazing vegetarian tamales and sopa de chepil in the kitchens at the Finca. Rick makes his version of the trout with chorizo at home. (6 of 13)
WEB LINK
906 SU 10/05/14 06:00pm 00:26:46 - (CC) × ST
36.3 Delicious Eco-Tourism Tick visits the mountains of Finca Las Nieves, with its artisanal coffee production and organic gardens. He learns about sustainable gardening along with how-to's for amazing vegetarian tamales and sopa de chepil in the kitchens at the Finca. Rick makes his version of the trout with chorizo at home. (6 of 13)
WEB LINK
906 SU 10/05/14 11:30pm 00:26:46 - (CC) × ST
36.3 The Kernel of Deliciousness Abigail Mendoza, a superb village cook from Teotitlan del Valle, transforms her handmade fresh blue and white masa into simple, yet amazing village-style tamales cooked in a traditional olla over a wood fire. Rick riffs on her yellow mole to make his own fresh empanadas on his kitchen griddle. With the skyline of Oaxaca as the back drop, chef and restaurateur Pilar Cabrera shows Rick her beautiful squash blossom tamales. (7 of 13)
WEB LINK
907 WE 10/08/14 06:00pm 00:26:46 - (CC) × ST
36.3 The Kernel of Deliciousness Abigail Mendoza, a superb village cook from Teotitlan del Valle, transforms her handmade fresh blue and white masa into simple, yet amazing village-style tamales cooked in a traditional olla over a wood fire. Rick riffs on her yellow mole to make his own fresh empanadas on his kitchen griddle. With the skyline of Oaxaca as the back drop, chef and restaurateur Pilar Cabrera shows Rick her beautiful squash blossom tamales. (7 of 13)
WEB LINK
907 WE 10/08/14 11:30pm 00:26:46 - (CC) × ST
36.3 Mercado Madness Rick tours the 21 de Noviembre market in downtown Oaxaca. He uncovers the incredibly rich culture of the market and its role in the daily lives and meals of the locals. The amazing market day ends with a stop at Chaguita, a 200 year-old frozen ice and ice cream stand and a favorite of Rick's for more than three decades. (8 of 13)
WEB LINK
908 SU 10/12/14 06:00pm 00:26:46 - (CC) × ST
36.3 Mercado Madness Rick tours the 21 de Noviembre market in downtown Oaxaca. He uncovers the incredibly rich culture of the market and its role in the daily lives and meals of the locals. The amazing market day ends with a stop at Chaguita, a 200 year-old frozen ice and ice cream stand and a favorite of Rick's for more than three decades. (8 of 13)
WEB LINK
908 SU 10/12/14 11:30pm 00:26:46 - (CC) × ST
36.3 Oaxacan Cheese Primer Rick explores cheese making in the village of Rojas and makes a dinner featuring just-made cheeses.
WEB LINK
909 WE 10/15/14 06:00pm 00:26:46 - (CC) × ST
36.3 Oaxacan Cheese Primer Rick explores cheese making in the village of Rojas and makes a dinner featuring just-made cheeses.
WEB LINK
909 WE 10/15/14 11:30pm 00:26:46 - (CC) × ST
36.3 Puerto Escondido: Living The Dream Rick enjoys spearfishing off Roca Blanca Playa and creates an Aguachile and pan-seared Robalo.
WEB LINK
910 SU 10/19/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Puerto Escondido: Living The Dream Rick enjoys spearfishing off Roca Blanca Playa and creates an Aguachile and pan-seared Robalo.
WEB LINK
910 SU 10/19/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Chocolate & Coffee from Bean to Cup Rick explores Organic Altura Coffee and creates a Tres Leches cake with Coffee and Chocolate.
WEB LINK
911 WE 10/22/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Chocolate & Coffee from Bean to Cup Rick explores Organic Altura Coffee and creates a Tres Leches cake with Coffee and Chocolate.
WEB LINK
911 WE 10/22/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Bringing Oaxaca Home Rick takes the spirit of Oaxaca home and with a group of friends he creates a dinner sure to transport. Shrimp, crab and Manchamanteles, a red mole with fresh pineapple, pork and chicken, are served.
WEB LINK
912 SU 10/26/14 06:00pm 00:26:46 - (CC) × ST
36.3 Bringing Oaxaca Home Rick takes the spirit of Oaxaca home and with a group of friends he creates a dinner sure to transport. Shrimp, crab and Manchamanteles, a red mole with fresh pineapple, pork and chicken, are served.
WEB LINK
912 SU 10/26/14 11:30pm 00:26:46 - (CC) × ST
36.3 Oaxaca's Top Chefs Oaxaca has long been known for its seven moles, unparalleled home-cooking and remarkable market fare. Lately, its restaurant reputation has skyrocketed, too. Rick visits four top chefs in Oaxaca City, tours their restaurants and cooks in their kitchens.
WEB LINK
913 WE 10/29/14 06:00pm 00:26:46 - (CC) × ST
36.3 Oaxaca's Top Chefs Oaxaca has long been known for its seven moles, unparalleled home-cooking and remarkable market fare. Lately, its restaurant reputation has skyrocketed, too. Rick visits four top chefs in Oaxaca City, tours their restaurants and cooks in their kitchens.
WEB LINK
913 WE 10/29/14 11:30pm 00:26:46 - (CC) × ST