Current A–Z Programs

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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
36.3 Cooking on the Sea of Cortez Rick grills dinner on the beach at Espiritu Santo Island--one of the most biologically diverse marine areas in the world. To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and chiles and on the island purchases seafood from a fisherman.
WEB LINK
803 SA 08/02/14 08:00am 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 SA 08/02/14 09:30am 00:26:46 (RPT) (CC) × ST
36.3 Cooking on the Sea of Cortez Rick grills dinner on the beach at Espiritu Santo Island--one of the most biologically diverse marine areas in the world. To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and chiles and on the island purchases seafood from a fisherman.
WEB LINK
803 SA 08/02/14 08:00pm 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 SA 08/02/14 09:30pm 00:26:46 (RPT) (CC) × ST
36.3 Cooking on the Sea of Cortez Rick grills dinner on the beach at Espiritu Santo Island--one of the most biologically diverse marine areas in the world. To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and chiles and on the island purchases seafood from a fisherman.
WEB LINK
803 SU 08/03/14 02:00pm 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 08/03/14 03:30pm 00:26:46 (RPT) (CC) × ST
36.3 Mediterranean Baja The Baja California peninsula boasts a climate reminiscent of those on the Mediterranean Sea. Rick explores the amazing grilled octopus at Tres Virgenes in La Paz and enjoys mesquite-grilled lamb with 9-chile mole sauce
WEB LINK
801 SU 08/03/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Mediterranean Baja The Baja California peninsula boasts a climate reminiscent of those on the Mediterranean Sea. Rick explores the amazing grilled octopus at Tres Virgenes in La Paz and enjoys mesquite-grilled lamb with 9-chile mole sauce
WEB LINK
801 SU 08/03/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Tijuana Taco Crawl Three local Tijuana foodies take Rick on a taco "crawl" starting with arrachera (skirt steak) tacos at El Yaqui. The feast moves on to include suadero tacos at Los Ahumadores--and sauteed and fried shrimp tacos at Mariscos El Mazateno. At home, Rick creates a taco feast for a casual backyard cookout.
WEB LINK
802 WE 08/06/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Tijuana Taco Crawl Three local Tijuana foodies take Rick on a taco "crawl" starting with arrachera (skirt steak) tacos at El Yaqui. The feast moves on to include suadero tacos at Los Ahumadores--and sauteed and fried shrimp tacos at Mariscos El Mazateno. At home, Rick creates a taco feast for a casual backyard cookout.
WEB LINK
802 WE 08/06/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Cooking on the Sea of Cortez Rick grills dinner on the beach at Espiritu Santo Island--one of the most biologically diverse marine areas in the world. To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and chiles and on the island purchases seafood from a fisherman.
WEB LINK
803 SU 08/10/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Cooking on the Sea of Cortez Rick grills dinner on the beach at Espiritu Santo Island--one of the most biologically diverse marine areas in the world. To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and chiles and on the island purchases seafood from a fisherman.
WEB LINK
803 SU 08/10/14 11:30pm 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 WE 08/13/14 06:00pm 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 WE 08/13/14 11:30pm 00:26:46 (RPT) (CC) × ST
36.3 Eat Like A Local In Los Cabos Rick joins his pal Hugo to find the best Mexican food in Los Cabos. They have a quick mid-morning meal of sopes and beef soup. Later, they enjoy carnitas at Los Michoacanos--and, stuffed guero chiles and bacon-wrapped shrimp at Mariscos El Toro Guero and guava tamales at Sabor Internacional.
WEB LINK
805 SU 08/17/14 06:00pm 00:26:46 (RPT) (CC) × ST
36.3 Eat Like A Local In Los Cabos Rick joins his pal Hugo to find the best Mexican food in Los Cabos. They have a quick mid-morning meal of sopes and beef soup. Later, they enjoy carnitas at Los Michoacanos--and, stuffed guero chiles and bacon-wrapped shrimp at Mariscos El Toro Guero and guava tamales at Sabor Internacional.
WEB LINK
805 SU 08/17/14 11:30pm 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