Current A–Z Programs

Program Reminder:

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
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 04/06/14 06:00pm 00:26:46 (RPT) (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 04/06/14 11:30pm 00:26:46 (RPT) (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 04/09/14 06:00pm 00:26:46 (RPT) (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 04/09/14 11:30pm 00:26:46 (RPT) (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 04/13/14 06:00pm 00:26:46 (RPT) (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 04/13/14 11:30pm 00:26:46 (RPT) (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 04/16/14 06:00pm 00:26:46 (RPT) (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 04/16/14 11:30pm 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 04/20/14 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 04/20/14 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 04/23/14 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 04/23/14 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 04/27/14 06:00pm 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 04/27/14 11:30pm 00:26:46 (RPT) (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 04/30/14 06:00pm 00:26:46 (RPT) (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 04/30/14 11:30pm 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 SA 05/03/14 07:00am 00:26:46 (RPT) (CC) × ST
36.3 Presenting: World-Class Wines of Baja Rick tours Baja, California with renowned winemaker and visionary Hugo d'Acosta, founder of La Escuelita, a nonprofit winemaking school that opened in 2004. At Tres Mujeres, a charming winery run by three women, Rick tastes each of their wines with their favorite dishes. Their cooking inspires Rick to make stuffed chiles with red wine at home.
WEB LINK
804 SA 05/03/14 09:00am 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 SA 05/03/14 10:30am 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 SA 05/03/14 07:00pm 00:26:46 (RPT) (CC) × ST
36.3 Presenting: World-Class Wines of Baja Rick tours Baja, California with renowned winemaker and visionary Hugo d'Acosta, founder of La Escuelita, a nonprofit winemaking school that opened in 2004. At Tres Mujeres, a charming winery run by three women, Rick tastes each of their wines with their favorite dishes. Their cooking inspires Rick to make stuffed chiles with red wine at home.
WEB LINK
804 SA 05/03/14 09:00pm 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 SA 05/03/14 10:30pm 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 05/04/14 01:00pm 00:26:46 (RPT) (CC) × ST
36.3 Presenting: World-Class Wines of Baja Rick tours Baja, California with renowned winemaker and visionary Hugo d'Acosta, founder of La Escuelita, a nonprofit winemaking school that opened in 2004. At Tres Mujeres, a charming winery run by three women, Rick tastes each of their wines with their favorite dishes. Their cooking inspires Rick to make stuffed chiles with red wine at home.
WEB LINK
804 SU 05/04/14 03:00pm 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 05/04/14 04:30pm 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 SU 05/04/14 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 SU 05/04/14 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 WE 05/07/14 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 WE 05/07/14 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 SU 05/11/14 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 SU 05/11/14 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 WE 05/14/14 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 WE 05/14/14 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 SU 05/18/14 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 SU 05/18/14 11:30pm 00:26:46 (RPT) (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 WE 05/21/14 06:00pm 00:26:46 (RPT) (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 WE 05/21/14 11:30pm 00:26:46 (RPT) (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 SU 05/25/14 06:00pm 00:26:46 (RPT) (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 SU 05/25/14 11:30pm 00:26:46 (RPT) (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 WE 05/28/14 06:00pm 00:26:46 (RPT) (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 WE 05/28/14 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 SA 05/31/14 07:00am 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 SA 05/31/14 07:00pm 00:26:46 (RPT) (CC) × ST