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.
Super-rich Doble Crema Cheese from Chiapas is used to make Huazontles and a tangy Quesillo.
Fri, Feb 24 at 7:30 am on WTTW Create/World
Fri, Feb 24 at 1:30 pm on WTTW Create/World
Chef Pablo Salas prepares Mole with Oxtail. Rick makes Chorizo to use in crispy Potato Sopes.
Mon, Feb 27 at 7:30 am on WTTW Create/World
Mon, Feb 27 at 1:30 pm on WTTW Create/World
Rick creates a Chocolate Cocktail, Mexican Truffles and a stunning Chocolate-Mesquite Cake.
Fri, Mar 3 at 7:30 am on WTTW Create/World
Fri, Mar 3 at 1:30 pm on WTTW Create/World
Rick prepares poblanos rellenos with tatume squash and longaniza sausage and grilled fish.
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.
Sat, Apr 1 at 1:30 pm on WTTW HD
A pan of buttery, indulgent hojaldras, frijol con puerco and a hojaldra are prepared. .
Sat, Apr 8 at 1:30 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
Sat, Apr 15 at 1:30 pm on WTTW HD
If you could define the singular challenge facing Yucatecan chefs, it's about honoring the past while pushing forward. Perhaps no one is more emblematic of the effort than Pedro Evia, co-owner of Ku'uk, a molecular fine dining palace housed in a restored Merida mansion. Rick and Pedro start their day talking tradition over tacos at Wayan'e, a busy family-run taco stand in Merida. Then, Pedro invites Rick to his home, where Pedro and his mother make traditional sopa de lentejas. At Ku'uk, Pedro shows us his ultra-modern take on the same dish. Back in Chicago, Rick makes recado negro to complement cured duck. At home, he makes tacos with eggs and burnt habanero salsa, avocado and red onion - the perfect chef's late-night snack.
Fri, Mar 31 at 8:30 pm on WTTW HD
Sat, Apr 22 at 1:30 pm on WTTW HD
Belgian-born chocolatier Mathieu Brees brings Rick deep in the jungles of Ticul for a tour of cacao groves. The serene setting is the backdrop for a complete bean-to-bar chocolate education, with Mathieu, Rick and the plantation's caretaker tromping around the lovingly farmed cacao fields. Then, Rick and Mathieu head to the Ki' Xocolatl chocolate factory in Merida. Still daydreaming about all of that chocolate, Rick makes a trio of cacao-inspired dishes, including a chocolate cake with candied ancho chile, red mole with chocolate and a cocktail featuring macerated cacao and chile-infused tequila.
Fri, Apr 7 at 8:30 pm on WTTW HD
Sat, Apr 29 at 1:30 pm on WTTW HD
Chef Pedro Abascal is changing tourist's perceptions of the food in Riviera Maya, using local farms to supply his hip hotel restaurants. Rick and Pedro discuss his challenges and successes of his approach over a traditional Yucatecan meal at Faison y Venado. Rick pays a visit to a lamb farm in Tizimin for a conversation with a rancher, then heads to C-Grill, Pedro's hip restaurant on the shores of Playa del Carmen, where he makes a beautiful roasted lamb in adobo. In Chicago, Rick heads to the outdoor Green City Market to gather ingredients for his grilled leg of lamb with green garlic mojo and camote mash, accompanied by grilled asparagus with pasilla crema. Oh, and an incredibly delicious skillet cake.
Fri, Apr 14 at 8:30 pm on WTTW HD
Mucbil pollo is prepared at an intimate candlelit Hanal Pixan ceremony and short ribs are made.
Fri, Apr 21 at 8:30 pm on WTTW HD
Enjoy cebollas negras, poc chuc de pulpo and seared pork belly with grilled pineapple and tomatillo.
Fri, Apr 28 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: