Mexico: One Plate At A Time Episodes

A Pig, a Pit, and a Plan

Cochinita pibil. Yucatan's slow-cooked, banana leaf-wrapped pork specialty that never ceases to inspire Rick, whether he's made it in his slow-cooker, home oven or restaurant kitchen.

For Season 5 of Mexico--One Plate at a Time, Rick takes the inspiration to its pinnacle: he digs a pit in his urban backyard, lines it with bricks, builds a big fire, then slow-cooks a whole pig the old-fashioned way. Good thing he invited the neighbors for dinner!

Segment 1
Pickled Red Onions
Pickled Red Onions
Rick's daughter Lanie shares her secrets for preparing pickled red onions that taste like they're straight from the Yucatan.
See Recipe
Segment 2
Roasted Habanero Salsa
Roasted Habanero Salsa
While Rick is digging his pit, Lanie lets us in on her secret weapon (a food processor) to make Roasted Habanero Salsa!
Watch Segment
Segment 3
Slow-Roasted Yucatecan Pig in a Pit
Slow-Roasted Yucatecan Pig in a Pit
Rick Bayless marinates his pig with plenty of achiote and lime juice before he buries it in the backyard!
See Recipe
Segment 4
Feasting Time
Feasting Time
The guests arrive just in time for some typical Yucatan appetizers and margaritas, and then they feast on the tender pork wrapped in fresh tortillas!
Watch Segment

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