Mexico: One Plate At A Time Episodes

World-Class Wines of Baja

Baja California Norte produces many world-class, gold medal-winning wines. That fact may surprise most people in the United States. Rick takes us on a tour of the region.
Renowned winemaker and visionary Hugo d'Acosta founded of La'Escuelita, a non-profit winemaking school opened in 2004. Hugo introduces Rick to his Casa de Piedra wines before taking Rick on a tour of the school where locals and chefs come to make their own wines.

At Tres Mujeres, a charming winery run by three women, Rick tastes each of their wines with their favorite dishes. Their cooking inspires Rick to make stuffed chiles with red wine at home.

At L.A. Cetto, winemaker Camillo Magoni tells Rick about his 47-year career with one of the oldest wineries in Mexico.

Rick cooks with Ludwig Hussong of San Rafael Winery in the Valle de Ojos Negros and they toast the wines of Mexico.

Segment 1
Rick Bayless Tours LaEscuelita in Mexico
Rick Bayless Tours La'Escuelita in Mexico
Renowned winemaker and visionary Hugo d'Acosta, founded La'Escuelita, a non-profit winemaking school in Mexico. It opened in 2004.
Watch Segment
Segment 2
Tres Mujeres Winery Run By Three Women
Tres Mujeres Winery Run By Three Women
Tres Mujeres is a charming winery in Mexico run by three women.
Watch Segment
Segment 3
Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
Rick Bayless shares a recipe for stuffed ancho chiles.
See Recipe
Segment 4
Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash
Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash
Chef Rick Bayless shares a recipe for grill-roasted rainbow trout with a flavorful sauce.
See Recipe

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