Mexico: One Plate At A Time Episodes

Cooking on the Sea of Cortez

Rick Bayless is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of Cortez with a local ecotourism group, he grills dinner for the group on the beach at Espiritu Santo Island.
Espiritu Santo Island is one of the most biologically diverse marine areas in the world. The waters surrounding the island support coral reefs, colonies of sea lions and more than 500 species of fish.

To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and chiles and on the island purchases seafood from a fisherman.

Along the way, Rick learns from his guides about flying manta rays, dolphins, and the local flora.

Then, he grills fish and makes a stunning papaya salsa on the beach.

Segment 1
Rick is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of Cortez with a local ecotourism group, Rick grills dinner for the group on the beach at Espiritu Santo island.
Rick Bayless Explores Mexico's Espiritu Santo Island
Rick Bayless is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of Cortez with a local ecotourism group, he grills dinner for the group on the beach at Espiritu Santo Island.
Watch Segment
Segment 2
Fresh Cheese with Papaya-Chipotle Salsa
Fresh Cheese with Papaya-Chipotle Salsa
Try topping some fresh cheese with a homemade papaya-chipotle salsa.
See Recipe
Segment 3
Grilled Yellowtail with Charred Tomato-Nopal Salsa
Grilled Yellowtail with Charred Tomato-Nopal Salsa
This dish is light and delicious.
See Recipe
Segment 4
Charred Tomato-Nopal Salsa
Charred Tomato-Nopal Salsa
This salsa is made with grilled vegetables.
See Recipe
Segment 5
Honey-Grilled Plantains with Toasted Pecans, Cream and Berries
Honey-Grilled Plantains with Toasted Pecans, Cream and Berries
Plantains make the perfect dessert. Once they ripen they have a sweet flavor.
See Recipe

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