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Mexico: One Plate at a Time
Mexico: One Plate at a Time
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Mexico: One Plate at a Time
2003 12 Seasons EN
Documentary
Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual …
Servers
Mexico one plate at a time season 1
Mexico one plate at a time season 1
Mexico one plate at a time season 2
Mexico one plate at a time season 3
Mexico one plate at a time season 4
Mexico one plate at a time season 5
Mexico one plate at a time season 6
Mexico one plate at a time season 7
Season 8: Astonishing Baja
Season 9: Only in Oaxaca
Season 10: Mexico City - Chef to Chef
Season 11: Yucatan
Season 12: Bayless' Best Ever
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Ep 1 2003-01-10
The Whole Enchilada
The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is …
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Ep 2 2003-01-17
Let's Talk Tacos
Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded …
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Ep 3 2003-01-24
The Straight Cheese On Quesadillas
Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese. …
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Ep 4 2003-01-31
Sopes And Gorditas: Masa Appeal
Every culture has its small bites–sushi, dim sum, tapas, mezze. But in Mexico, these flavorful …
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Ep 5 2003-02-07
Tacos From The Ground Up
Homey tacos de cazuela–soft corn tortillas rolled around fillings simmered slowly in earthenware pots–are the …
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Ep 6 2003-02-14
Ceviche In The Limelight
Who’s that guy walking towards us through the heat on a Mexican beach? It’s Rick, …
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Ep 7 2003-02-21
Green Sauce And Tomatillos: Mexican Vine Dining
The tomatillo. It’s the source of much of the distinctive flavor of Mexican cooking. And …
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Ep 8 2003-02-28
A La Mexicana: The Soul Of Mexican Cooking
Call it coincidence or call it fate, but Mexico’s national colors–red, white and green–wind up …
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Ep 9 2003-03-07
Fruit, Aguas, Ices & Paletas: The Ripe Stuff
Fruit is everywhere in Mexico–sweet, colorful and refreshing. And it’s sold ripe, so the lush …
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Ep 10 2003-03-14
Rice to the Occasion
Rice turns up everywhere in Mexico: as the second course in a traditional midday comida, …
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Ep 11 2003-03-21
Caldo de Pollo & Tortilla Soup: The Super Bowl
Every culture has its soothing, soulful soup, and in Mexico, it’s Caldo de Pollo, a …
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Ep 12 2003-03-28
Chiles Rellenos and Other Cool Stuff
When it comes to Chiles Rellenos, Frontera Grill is famous for selling out. Within 20 …
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Ep 13 2003-04-04
Fish a la Veracruzana: How to Fish for Compliments
Rick takes us to the Gulf Coast port of Veracruz, “The Mexican Mediterranean,” for a …
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Ep 14 2003-04-11
Carne Asada: The Great Steak Out
How do you turn a backyard cookout into party to remember? At Rick’s place, you …
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Ep 15 2003-04-18
Adobo: Chiles Cut and Dried
Chiles are the hot, spicy peppers that are used solely to make Mexican food so …
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Ep 16 2003-04-25
Beans Inside and Out
“Where did the saying ‘you don’t know beans’ come from?” ponders Rick. “Did you ever …
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Ep 17 2003-05-02
Barbacoa and Cochinita Pibil: Down to Earth Cooking
Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue …
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Ep 18 2003-05-09
Mojo & Escabeche: The Light Fantastic
It’s one of Rick’s favorite themes: Authentic Mexican food is fresher, more complex, and especially …
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Ep 19 2003-05-16
Three Hot Tamales
Tamales. They’re sold by the steamer-full on street corners and plazas, prepared by the hundreds …
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Ep 20 2003-05-23
Seafood Stew: The Perfect Warm-Up
It’s a total-immersion introduction to seafood stew, as Rick takes us from Chicago’s Maxwell Street …
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Ep 21 2003-05-30
Beyond Chips & Salsa
There’s nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. But for those …
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Ep 22 2003-06-06
Holy Mole: Mexico City
Richly complex, shrouded in mystery and misconceptions, Red Mole sauce is widely regarded as the …
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Ep 23 2003-06-13
Chocolate: The Magic Ingredient
Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food …
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Ep 24 2003-06-20
Green Mole & Pipian: Lessons of the Mayoras
Pipian Verde, sometimes called Green Mole, is one of the glories of Mexican cooking. A …
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Ep 25 2003-06-27
Cajeta & Flan: Plaza Sweets
When the Spanish conquered Mexico in the 16th Century, they brought with them all kinds …
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Ep 26 2003-07-04
Pozole: The Life of the Party
It’s a big day at Casa Bayless–daughter Lanie’s birthday. And that means big fun and …
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First Air Date
2003-01-10
Last Air Date
2019-06-24
Status
Returning Series
Language
EN
Seasons
12
Total Episodes
168
Episode Runtime
25 min
Network
PBS
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