Mexico: One Plate At A Time Episodes

Hacienda Renaissance

The story of the Mexican hacienda sounds like it came from mythology -- like one of those morality tales about the fleeting nature of wealth and glory.
It begins with the feudal system where generations of Maya worked the fields for wealthy Spanish landowners. The era peaked in the Yucatan in the late 19th century with the world's demand for henequen -- or sisal -- made from a local agave plant.

Today, the hacienda is being reborn -- as museums for a glimpse into the past, as production facilities for fine rums and liqueurs, and as luxury hotels.

Rick Bayless goes on a field trip through the golden era of the haciendas and then goes to his home kitchen to make the classic Mayan-Spanish-European fusion dish -- Yucatecan Black Bean Dinner. The Hacienda San Jose, a luxury resort, inspires Rick's rendition of Achiote-Seared Shrimp.

Segment 1
Hacienda San Jose, a luxury resort, inspires Rick Bayless rendition of Achiote-Seared Shrimp.
Achiote Seared Shrimp with Quick Habanero Pickled Onions
Hacienda San Jose, a luxury resort, inspires Rick Bayless' rendition of Achiote-Seared Shrimp.
See Recipe
Segment 2
Rick Bayless recipe for Yucatecan Black Bean Dinner is a classic Mayan-Spanish-European fusion dish.
Yucatecan Black Bean Dinner
Rick Bayless' recipe for Yucatecan Black Bean Dinner is a classic Mayan-Spanish-European fusion dish.
See Recipe

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