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

A Seafood Dream

Robalo with Porcini and Green Garlic, Tuna Tostadas and a Green Adobo Grilled Fish are served.

Fri, Sep 15 at 8:30 pm on WTTW HD

A Chef's Path

The Central de Abastos, one of the world's largest markets, and Suckling Pig Carnitas are featured.

Fri, Sep 22 at 8:30 pm on WTTW HD

Island Time

The future of organic food is discussed at Xochimilco, Mexico City's ancient floating gardens.

Fri, Sep 29 at 8:30 pm on WTTW HD

Under The Influence (Of Tacos)

Vegetable preparations at Tacos Gus and Suadero-style Tacos at Taqueria Los Cocuyos are highlighted.

Fri, Oct 6 at 8:30 pm on WTTW HD

Mexico: It's (A) Wine Country

Rick tours a high-rise rooftop in Mexico City that has been transformed into a winemaking facility.

Fri, Oct 13 at 8:30 pm on WTTW HD

Artisanal Bread In Tortilla Land

Rosetta Panaderia crafts Mexico's classic Pan de Pulque (Pulque Bread) and Sugary-topped Conchas.

Fri, Oct 20 at 8:30 pm on WTTW HD

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

The Splendor of Yucatan's Enchanting Markets

Chef Federico Lopez makes pork tenderloin with longaniza sausage and beans.

Sat, Aug 26 at 1:30 pm on WTTW HD

Pit Cooking, Sacred and Smoky

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

Fri, Aug 25 at 8:30 pm on WTTW HD

Examining the Yucatan's Abundant Natural Resources

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

Fri, Sep 8 at 8:30 pm on WTTW HD

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