Mexico -- One Plate at a Time with Rick Bayless

Mexico -- One Plate at a Time with Rick Bayless

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.

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Upcoming Episodes

Shaking Up The Margarita

The Passmar Cafe Finos stall brews Espresso with Natillas and Cappuccino with Blue Curacao.

Fri, Oct 27 at 8:30 pm on WTTW HD

How to Feed A City

Rick and Chef Edgar Nunez strategize over a meal of Duck Carnitas with Mole Negro at Sud 777.

Fri, Nov 3 at 8:30 pm on WTTW HD

A Passion for Cheese

Super-rich Doble Crema Cheese from Chiapas is used to make Huazontles and a tangy Quesillo.

Fri, Nov 17 at 8:30 pm on WTTW HD

The Hunt for Caribbean Lobster

Caribbean lobster prepared in coconut soup and chipotle-honey glazed shrimp dish are served.

Wed, Nov 1 at 7:30 am on WTTW Create/World

Wed, Nov 1 at 1:30 pm on WTTW Create/World

Dreaming of Sustainable Agriculture

Grilled leg of lamb with green garlic mojo and camote mash and grilled asparagus are prepared.

Sun, Oct 22 at 7:30 am on WTTW Create/World

Pit Cooking, Sacred and Smoky

Mucbil pollo is prepared at an intimate candlelit Hanal Pixan ceremony and short ribs are made.

Wed, Oct 25 at 7:30 am on WTTW Create/World

Wed, Oct 25 at 1:30 pm on WTTW Create/World

Examining the Yucatan's Abundant Natural Resources

Enjoy cebollas negras, poc chuc de pulpo and seared pork belly with grilled pineapple and tomatillo.

Sun, Oct 29 at 7:30 am on WTTW Create/World

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