Mexico: One Plate At A Time Recipes
- "Capered" Chicken
- Rick Bayless' trip through the golden era of the haciendas inspired him to make a classic Mayan-Spanish-European fusion dish -- capered chicken.
- See Recipe
- Achiote Seared Shrimp with Quick Habanero Pickled Onions
- Hacienda San Jose, a luxury resort, inspires Rick's rendition of achiote-seared shrimp.
- See Recipe
- Braised Short Ribs
- Rick braises short ribs with arbol chilies, white beans, mushrooms and beer.
- See Recipe
- Champagne Margarita
- Try Rick Bayless' luxury take on Mexico's favorite cocktail with his recipe for champagne margaritas.
- See Recipe
- Mexican-style Granola
- Mexican-style Granola
- See Recipe
- Helado de Chocolate Blanco y Xtabentun
- White Chocolate Xtabentun Ice Cream
- See Recipe
- Grilled Rack of Lamb with Honey Pasilla Glaze
- Grilled Rack of Lamb with Honey Pasilla Glaze
- See Recipe
- Dzik
- Served cold as a perfect summer food, Dzik, also known as Yucatecan salpicon de res, is a cold meat salad and Rick gets an authentic recipe from David Sterling at Los Dos, a cooking school in Merida.
- See Recipe
- Dzik
- Served cold as a perfect summer food, Dzik, also known as Yucatecan salpicon de res, is a cold meat salad and Rick gets an authentic recipe from David Sterling at Los Dos, a cooking school in Merida.
- See Recipe
- Impossible Cake (AKA chocoflan)
- Rick Bayless combines two different desserts into one delicious cake.
- See Recipe
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- Next
