In MEXICO - ONE PLATE AT A TIME WITH RICK BAYLESS, the beloved chef and restaurateur seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. This season Rick presents start-to-finish, stress-free, Mexican-inspired fiestas packed with creativity, color and flavor. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25. Rick also suggests clever and practical ideas to make each party special, like creating signature drinks for the occasion, serving ceviche in glass votive holders and transforming supermarket salad bar items into a hip Mexican crudites platter. And to help set the mood, he offers party playlists featuring his favorite musical finds and gardening tips for growing one's own ingredients.
Rick creates a Chocolate Cocktail, Mexican Truffles and a stunning Chocolate-Mesquite Cake.
Mon, Jan 16 at 7:30 am on WTTW Create/World
Mon, Jan 16 at 1:30 pm on WTTW Create/World
Ricks visits the Coronado Cooking School as the students are making a Pipian Sauce for Shrimp.
Fri, Jan 20 at 7:30 am on WTTW Create/World
Fri, Jan 20 at 1:30 pm on WTTW Create/World
Miriam Peraza cooks classic panuchos, papadzules and shows us how to make cochinita pibil at home.
Sat, Feb 4 at 1:30 pm on WTTW HD
Rick shows how to make a perfect taco party, complete with slow cooker carnitas and summer squash.
Sat, Feb 11 at 1:30 pm on WTTW HD
A ceviche of freshly caught lobster is made on a boat in the Sian Ka'an nature reserve.
Sat, Jan 21 at 1:30 pm on WTTW HD
Sat, Feb 18 at 1:30 pm on WTTW HD
Rick prepares poblanos rellenos with tatume squash and longaniza sausage and grilled fish.
Sat, Jan 28 at 1:30 pm on WTTW HD
Fri, Feb 3 at 8:30 pm on WTTW HD
Sat, Feb 25 at 1:30 pm on WTTW HD
Poc chuc, a citrusy grilled spicy pork dish, and spatchcocked chicken al oregano are served.
Fri, Feb 10 at 8:30 pm on WTTW HD
A pan of buttery, indulgent hojaldras, frijol con puerco and a hojaldra are prepared. .
Fri, Feb 17 at 8:30 pm on WTTW HD
Revered by his Mexican peers, Federico Lopez is one of Mexico's most affable and talented chefs. He joins Rick at the enchanting Mercado Municipal in Valladolid to extol the virtues of unique Yucatecan produce. After that, the pair head to Temozon, to a decades-old meat market where they smoke pork in rustic ovens behind the store. With a basket full of market produce and smoked meats, the chefs return to Federico's sleek catering kitchen in Cancun, where Federico artfully recreates the market in a salad of local beans, squash, heirloom tomato and chile dulce. Federico also makes pork tenderloin with longaniza sausage and beans. Back in Chicago, Rick makes lima bean soup with ham hock, plus pork lomitos.
Fri, Feb 24 at 8:30 pm on WTTW HD
Mucbil pollo is prepared at an intimate candlelit Hanal Pixan ceremony and short ribs are made.
Fri, Jan 20 at 8:30 pm on WTTW HD
Enjoy cebollas negras, poc chuc de pulpo and seared pork belly with grilled pineapple and tomatillo.
Fri, Jan 27 at 8:30 pm on WTTW HD
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Funding for Mexico -- One Plate at a Time with Rick Bayless is provided in part by: