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.
01/02/2015 at 8:30 pm on WTTW HD
Rick explores how a small Oaxacan distiller handcrafts Mescal and enjoys hand-pressed Memelas.
01/09/2015 at 8:30 pm on WTTW HD
Robalo with Porcini and Green Garlic, Tuna Tostadas and a Green Adobo Grilled Fish are served.
01/16/2015 at 8:30 pm on WTTW HD
The Central de Abastos, one of the world's largest markets, and Suckling Pig Carnitas are featured.
01/23/2015 at 8:30 pm on WTTW HD
The future of organic food is discussed at Xochimilco, Mexico City's ancient floating gardens.
01/30/2015 at 8:30 pm on WTTW HD
Vegetable preparations at Tacos Gus and Suadero-style Tacos at Taqueria Los Cocuyos are highlighted.
02/06/2015 at 8:30 pm on WTTW HD
Rick tours a high-rise rooftop in Mexico City that has been transformed into a winemaking facility.
02/13/2015 at 8:30 pm on WTTW HD
Rosetta Panaderia crafts Mexico's classic Pan de Pulque (Pulque Bread) and Sugary-topped Conchas.
02/20/2015 at 8:30 pm on WTTW HD
The Passmar Cafe Finos stall brews Espresso with Natillas and Cappuccino with Blue Curacao.
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