Mexico: One Plate At A Time Episodes

Show Me the Honey

Yucatecan honey is renowned for its glorious color and rich flavor. Rick Bayless travels to Mexico and finds it everywhere from the Merida market stalls to the breakfast buffet at an upscale hotel where the whole honeycomb slowly drips its amber syrup for ladling over fruit and cereal.
At home, Rick uses the golden syrup in his Mexican-style granola and in the pasilla chile-spiked glaze for a sublime grilled rack of lamb.

On the Riviera Maya, Rick visits Xcaret, a nature park, for a look at the hollow-log hives of the native stingless bees so beloved by the Maya for their honey.

At Hacienda Vista Alegre in Merida, honey is the main ingredient in a honey-anise liqueur called Xtabentun. Rick leads us through the liqueur-making process and then he goes home to make a fabulous white chocolate ice cream flavored with the liqueur.

Segment 1
Rick Bayless uses the golden honey to make his Mexican-style granola.
Mexican-style Granola
Rick Bayless uses golden honey to make his Mexican-style granola.
See Recipe
Segment 2
Rick Bayless shares a recipe for a sublime grilled rack of lamb with a pasilla chile-spiked glaze.
Grilled Rack of Lamb with Honey Pasilla Glaze
Rick Bayless shares a recipe for a sublime grilled rack of lamb with a pasilla chile-spiked glaze.
See Recipe
Segment 3
Honey is the main ingredient in a honey-anise liqueur called Xtabentun. Rick makes a fabulous white chocolate ice cream flavored with the liqueur.
White Chocolate Xtabentun Ice Cream
Honey is the main ingredient in a honey-anise liqueur called Xtabentun. Rick makes a fabulous white chocolate ice cream flavored with the liqueur.
See Recipe

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Mexico: One Plate at a Time
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