Mexico: One Plate at a Time teaches you how to create a Mexican inspired meal.

Mexico: One Plate At A Time Episodes

Mysteries of the Deep

Water is a precious source of life -- especially in the Yucatan jungle where there are no rivers or lakes.

Rick goes deep, underneath the limestone bedrock, to show us the underground rivers and cenotes (sink holes) found throughout the peninsula. For the Mayans, these holes were freshwater wells they considered sacred. Today, we can explore them up close and personal with a bit of snorkeling gear.

Being in all that water makes Rick hungry for one thing -- seafood. So he goes topside to deep-sea fish and then enlists the help of a local fisherman to turn his catch of the day into a beachside Ceviche.

When deep-sea fishing is not in the cards, Rick takes us to the Merida market for a tour of the prepared seafood offerings including Shrimp a la Vinagreta.

To complete his inner beach vacation, we enjoy spiny lobster on the Riviera Maya at the beachside restaurant Oscar y Lalo's.

The journey ends in Rick's backyard grill for stunning version of Lobster with Smoky Garlic Mojo.

For more on the recipes and information provided on this episode visit www.fronterakitchens.com.

Segment 1: Frontera Ceviche; Rick heads to the beach and consults with Juan who shares his recipe for Fisherman Ceviche.; See Recipe

Segment 2: Grilled Lobster with Smoky Garlic Mojo; Rick prepares a more streamlined version of lobster with a smoky garlic mojo than the more time-consuming traditional Mexican procedure.; See Recipe

Segment 3: Shrimp with Lime Dressing; When deep-sea fishing is not in the cards, Rick takes us to the Merida market for a tour of the prepared seafood offerings including Shrimp a la Vinagreta.; See Recipe