Mexico: One Plate At A Time Episodes

Paste Sensations

How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? It's all in the magic paste, says Rick, as he takes us to the Merida market to explore the region's colorful, aromatic essential seasoning pastes, or recados.
We journey from an achiote tree to the commercial grinders for the seeds to Rick's home to understand this aromatic, alluring spice so beloved in the Yucatan. He shows us how to make our own Achiote Seasoning Paste, and then uses it to prepare Short Ribs Kabik.
Segment 1
Fish Zarandeado (Pescado Zarandeado)
Fish Zarandeado (Pescado Zarandeado)
In Mexico, the fish for this dish is typically split in half from head to tail, leaving in most of the bones. At Tino's, the famous Fish Zarandeado place near Puerto Vallarta, they split the fish, but remove the backbone.
See Recipe
Segment 2
Short Ribs Kabik
Short Ribs Kabik
Rick shows us how to make our own Achiote Seasoning Paste, and then uses it to prepare Short Ribs Kabik.
Watch Segment
Segment 3
Bistec Seasoning Paste
Bistec Seasoning Paste
We make garlicky Bistec Seasoning Paste to use in the stunning dish of Grilled Chicken in Escabeche!
Watch Segment
Segment 4
Spice Blends
Spice Blends
Rick explains that these magical mounds of spice blends can be used for anything!
Watch Segment

Stay Informed

Find the Live Well Network in your city and see the full program schedule

The Live Well Network
Knock It Off!
Mirror/Mirror
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Deals
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
The Chew
Military Makeover
The Balancing Act