Program Reminder:

Mexico--One Plate at a Time with Rick Bayless

Ch.	Title	Description	#	Day	Date	Time	Length	RPT	CC	DVS	AD MD
36.3	Tacos On Fire!	Rick proves tacos can be fast food or fine dining by traveling to Mexico City, for a non-stop taco trek. At Fishmart, a neighborhood seafood restaurant in trendy Condesa, he gets lobster tacos--succulent chunks of grilled lobster and black beans, wrapped in a warm corn tortilla. Rick moves on to explore some taquerias--renowned for its char-grilled tacos. It's all about simplicity: a few perfect mouthfuls of mind-blowing meat and super fresh tortilla. (1 of 13) WEB LINK	701	SU	06/03/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Chiles Rellenos: The Stuff of Passion	At the romantic San Angel Inn, a lush hacienda-turned-restaurant in Mexico City's Coyoacan District, Rick enjoys a perfect plate of chiles rellenos. He visits La Merced--the spectacular central market that's the culinary soul of a city--where chiles are bought and sold by the thousands. In Rick's Frontera Grill kitchen, he offers a detailed lesson on how they're made. Then it's time for a crash course in chiles at the National University of Mexico, with Ricardo Munoz-Zurita, renowned chef and food anthropologist. (2 of 13) WEB LINK	702	MO	06/04/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Guac on the Wild Side	In the kitchen of his Frontera Grill, Rick prepares the restaurant's classic Mexican version of guacamole. But is it a classic? To answer that question, Rick goes to Mexico City, where he explains that guacamole just means "avocado sauce," and shows a series of equally time-honored interpretations of the term. (3 of 13) WEB LINK	703	WE	06/06/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Salsas That Cook	Rick and his daughter, Lanie, make a big batch of Salsa Mexicana, sometimes known as Pico de Gallo. In Mexico, salsa colors and textures vary--and they're more of a condiment for food than a dip for chips. At Los Parados, a favorite Mexico City taqueria, Rick and Lanie show the three pillars of Mexican salsa: that familiar fresh-tomato salsa Mexicana, salsa de molcajete made from roasted tomato, chile and garlic pounded in a lava-stone mortar, and red chile salsa, made by toasting, soaking and grinding dried chile de árbol. At Manolo, another popular taqueria, they discover a rich, spicy, peanut salsa and a classic, creamy avocado-tomatillo salsa. (4 of 13) WEB LINK	704	FR	06/08/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Triple Torta-Thon	Tortas are Mexican sandwiches made with different fillings. Rick and his daughter, Lanie visit Lagunilla, where they check out some simple, yet mouthwatering tortas made with a succulent filling of salt cod bacalao. At Don Polo, a gleaming 1950s-style chrome and neon diner, Rick and Lanie try a Cubana with chorizo, pork and ham. At El Pialadero--The Cattle Roper, they sample the famed Guadalajara specialty, Tortas Ahogadas, or "drowned" sandwiches, stuffed with juicy braised beef and smothered in a brothy tomato-oregano sauce. Back in Chicago, father and daughter cook up another plan: a backyard torta party for Lanie and her friends--all prepared outdoors at the barbecue. (5 of 13) WEB LINK	705	SU	06/10/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	A Ceviche State of Mind	Nothing captures the spirit of a day at the beach in Mexico like the fresh seafood cocktail or ceviche. Rick finds a classic version at a favorite spot with the feel of a beachside fish shack--right in the heart of landlocked Mexico City. Then, in search of more "inland ceviche" surprises, he hits the streets and goes on a major-league marisqueria with a menu to rival any great seafood restaurant in town--all created in a stand no larger than a fishing boat. (6 of 13) WEB LINK	706	MO	06/11/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	The Soul of Mole	Mole is an idea that's half pre-Columbian, half European, and 100% Mexican--a sauce, a preparation and a national dish that rivals the culinary masterpieces of the world's greatest cuisines. Rick and his daughter, Lanie, set off on a culinary journey to explore the mysteries of mole that takes them from the mile-high piles of dried chiles in Mexico City's vast La Merced market to stalls selling towering mounds of concentrated mole paste. (7 of 13) WEB LINK	707	WE	06/13/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	The Case for Quesadillas	Rick makes flour tortillas from scratch; tours the Bazar Sabado, a charming colonial-style labyrinth of handicrafts shops in the heart of Mexico City's bohemian Coyoacan district; visits Lagunilla, the city's fantastical flea-market, where vendors turn out all kinds of mouthwatering quesadillas and other toasted-masa snacks on a griddle over a charcoal fire; and experiences fine dining at Paxia, where he samples quesadillas. (8 of 13) WEB LINK	708	FR	06/15/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Confessions of a Carnita-Vore	Carnitas--chunks of pork cooked slowly in lard until they're golden and crisp on the outside and meltingly tender inside--are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick shows how they're made every Saturday and Sunday in a huge copper cauldron, and served up with fresh corn tortillas and crispy chicharron (pork cracklings). Back in Chicago, Rick demonstrates his signature method for making fabulous carnitas right in a standard home oven. (9 of 13) WEB LINK	709	SU	06/17/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Tacos Hola!	Rick and his daughter, Lanie, visit Mexico City's colorful Sonora Market, an emporium of medicinal herbs and the best place in town to buy cazuelas, the beautifully rustic earthenware cooking and serving casseroles that define a whole class of stews and taco fillings. Rick and Lanie check out El Guero, a Mexico City institution, popularly known as "Tacos Hola!," that specializes in slow-cooked taco fillings. Back home in Chicago, Rick and Lanie plan a cazuela-taco dinner. (10 of 13) WEB LINK	710	MO	06/18/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	A Whole New Enchilada	Rick's out to dispel the notion that an enchilada is all about smothering tortillas in sauce and gooey cheese. At Cafe Azul y Oro in Mexico City, he shows us the iconic Mexican version of the dish: a corn tortilla in a red mole sauce and rolled around a light, simple chicken filling. From Chef Ricardo Munoz-Zurita's menu: an enchilada of jamaica, or dried hibiscus flowers that tastes like a cross between pickled beets and cabbage. Next, he visits Cafe Tacuba, a Mexico City Institution since 1912, where the signature Enchilada Especial is a comforting concoction with a chicken, spinach and poblano chile filling, bathed in veloute sauce and browned under the broiler. WEB LINK	711	WE	06/20/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Chorizo Made Easy	Chorizo, the succulent pork sausage seasoned with chiles, spices and a touch of vinegar, is the "bacon of Mexico," the perfect accompaniment for eggs and, like bacon, a versatile ingredient for cooking that can give any dish a serious head start on flavor. Rick uses batch of the sausage to take home, he quickly turns it into a Caramelized Onion and Chorizo to use for a taco filling. WEB LINK	712	FR	06/22/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Liquid Gold	Rick and his daughter, Lanie, check out a fabulous fish fillet at a neighborhood restaurant in Mexico City. At a seafood street stall, they get rapturous over a plate of succulent garlicky prawns that rivals the best scampi in the world. Mojo de Ajo is a sauce made by slowly simmering garlic in olive oil and seasoning it with lime and chiles. Back home in Chicago, Rick shows how he plants, grows and cures this flavorful garlic variety, then uses some to make a big batch of Mojo de Ajo--a jar of "liquid gold" to keep on hand for enhancing just about anything. WEB LINK	713	SU	06/24/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Tacos On Fire!	Rick proves tacos can be fast food or fine dining by traveling to Mexico City, for a non-stop taco trek. At Fishmart, a neighborhood seafood restaurant in trendy Condesa, he gets lobster tacos--succulent chunks of grilled lobster and black beans, wrapped in a warm corn tortilla. Rick moves on to explore some taquerias--renowned for its char-grilled tacos. It's all about simplicity: a few perfect mouthfuls of mind-blowing meat and super fresh tortilla. (1 of 13) WEB LINK	701	MO	06/25/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Chiles Rellenos: The Stuff of Passion	At the romantic San Angel Inn, a lush hacienda-turned-restaurant in Mexico City's Coyoacan District, Rick enjoys a perfect plate of chiles rellenos. He visits La Merced--the spectacular central market that's the culinary soul of a city--where chiles are bought and sold by the thousands. In Rick's Frontera Grill kitchen, he offers a detailed lesson on how they're made. Then it's time for a crash course in chiles at the National University of Mexico, with Ricardo Munoz-Zurita, renowned chef and food anthropologist. (2 of 13) WEB LINK	702	WE	06/27/12	12:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Guac on the Wild Side	In the kitchen of his Frontera Grill, Rick prepares the restaurant's classic Mexican version of guacamole. But is it a classic? To answer that question, Rick goes to Mexico City, where he explains that guacamole just means "avocado sauce," and shows a series of equally time-honored interpretations of the term. (3 of 13) WEB LINK	703	FR	06/29/12	12:00am	00:26:46	(RPT)	(CC)	×	ST