Mexico: One Plate At A Time Episodes

Modern Mayan

Rick finds wandering through the ancient Mayan ruins of Uxmal a humbling and inspiring experience. We get a glimpse of the rebirth at Los Dos, a cooking school in Merida, run by David Sterling, which specializes in classic Mayan food updated for this century!
Rick joins David at his beautiful school as he teaches his chilled version of Sopa de Lima, topped with panucho of lime-marinated chicken salad! Then we check out the cuisine of Nectar Restaurant, run by two chefs that study some of the most inventive rule-breaking chefs in the world. Rick samples their Consommé of Cochinita Pibil and Oat Risotto with Recado Negro.
Segment 1
Classic Mayan Food Updated for this Century
Classic Mayan Food Updated for this Century
We get a glimpse of the rebirth at Los Dos, a cooking school in Merida, run by David Sterling, which specializes in classic Mayan food updated for this century!
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Segment 2
Dzik
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.
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Segment 3
Cilantro Salmon with Smoky Tomato-Habanero Lasagne
Cilantro Salmon with Smoky Tomato-Habanero Lasagne
Energized by Mexico, Rick takes us behind the scenes at his fine dining restaurant, Topolobampo, to show us his own thrilling modern Mayan dish, Cilantro Salmon with Smoky Tomato-Habanero Lasagne.
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Segment 4
Spirit of the Mayans
Spirit of the Mayans
The Mayans built a great civilization with pyramids, temples, plazas and breathtaking expanses. And their spirit lives on, in revitalized food, art and architecture!
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Knock It Off!
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My Family Recipe Rocks!
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We Owe What?
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Mexico: One Plate at a Time
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