Mexico: One Plate At A Time Episodes

Baja Beach House Cooking
Baja Beach House Cooking
Tags: Mexico: One Plate At A Time
Rick introduces the viewers to some of Los Cabos top chefs and their restaurants then cooks dinner for them at a luxurious beach house. Rick makes a tamarind chile sauce to go with his fish and eggplant course. Margarita Carrillo, chef and owner of Don Emiliano Restaurant in San Jose del Cabo makes her special tomatillo tart for dessert. Together they cook chocolate clams on the beach with their guests. At dinner, Rick, Margarita and the local chefs discuss the philosophy of cooking for people and the meaning of dining together.
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Fresh, Sustainable Baja Seafood
Fresh, Sustainable Baja Seafood
Tags: Mexico: One Plate At A Time
Two of Ensenada's best seafood chefs, Benito Molina and Alain Genchi, join Rick Bayless for a lesson in mollusk farming. They cook their catch at Muelle Tres on the Ensenada waterfront, then Rick accompanies Benito to his fine-dining restaurant, Manzanilla, for sautéed abalone and two oyster preparations. At home, Rick shows us how to make steamed mussels and a green ceviche.
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Mexican Microbrews and Pub Fare
Mexican Microbrews and Pub Fare
Tags: Mexico: One Plate At A Time
Although you might think of Mexican beer being sipped on a beach with a wedge of lime, Mexican craft microbrews are gaining in popularity and pair perfectly with the region's fresh seafood. Rick Bayless visits one of Mexico's hottest spots for craft beer and then returns to his kitchen in Chicago to make a few dishes.
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The Magic of Todos Santos
The Magic of Todos Santos
Tags: Mexico: One Plate At A Time
Maybe it's the water, maybe it's the desert, but there's definitely magic in the charming Baja town called Todos Santos. Rick checks into the Hotel California before meeting up with his local buddy, Sergio Jaurequi. Together they taste the local sweets and get a lesson from local cook Doña Ramona, in transforming dried beef and cactus into delectable dishes.
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Extraordinarily Delicious Ensenada
Extraordinarily Delicious Ensenada
Tags: Mexico: One Plate At A Time
Fish tacos embody Ensenada's history in one bite -- fresh fish from pristine waters encased in crispy batter influenced by Asian immigrants, topped with Spanish-inspired creamy sauces, wrapped up in a very Mexican corn tortilla and spiked with chile.
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Cooking in Mexico's Wine Country
Cooking in Mexicos Wine Country
Tags: Mexico: One Plate At A Time
Ever dream of owning a winery? Don and Tru Miller made their dreams come true 12 years ago when they built Adobe Guadalupe in the Valle de Guadalupe. Rick's dream of cooking in their stunning kitchen, with its handmade wood-fired oven, comes true this season when he cooks for the Miller's and other local winemakers.
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Tijuana Roundtable
Tijuana Roundtable
Tags: Mexico: One Plate At A Time
There's a long heritage of good food in Tijuana: an amazing taco culture and the birthplace of the Caesar salad. Rick and three fellow food-lovers dine at Mision 19 and discuss the expanding culinary scene in Tijuana and the future of Mexican food.
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Mexican Carnitas Recipes
Mexican Carnitas Recipes
Tags: Mexico: One Plate At A Time
Carnitas -- chunks of pork cooked slowly in lard until they're golden and crisp on the outside and meltingly tender inside -- are a weekend family tradition in Mexico.
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Sustainable Seafood Feast in Magdelena Bay
Sustainable Seafood Feast in Magdelena Bay
Tags: Mexico: One Plate At A Time
Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay. On the Isla de Magdalena shore, Rick and chef Hubert turn the spiny lobsters into an impressive stuffed entrée and mouthwatering salad.
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Eating Local in Los Cabos
Eating Local in Los Cabos
Tags: Mexico: One Plate At A Time
Ever travel to a tourist mecca and wonder what the locals eat? Rick does. So he joins his pal Hugo to find the best Mexican food in Los Cabos to taste local delicacies like sopes, beef soup, carnitas, bacon-wrapped shrimp and sweet tamales.
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