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Mexico -- One Plate at a Time With Rick Bayless
Genre: How-to
In MEXICO - ONE PLATE AT A TIME WITH RICK BAYLESS, the beloved chef and restaurateur seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. This season Rick presents start-to-finish, stress-free, Mexican-inspired fiestas packed with creativity, color and flavor. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25. Rick also suggests clever and practical ideas to make each party special, like creating signature drinks for the occasion, serving ceviche in glass votive holders and transforming supermarket salad bar items into a hip Mexican crudites platter. And to help set the mood, he offers party playlists featuring his favorite musical finds and gardening tips for growing one's own ingredients.

Below is a list of broadcasts scheduled to air in the next 60 days on any of our three channels.

Episode #804
Presenting: 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 along with renowned winemaker and visionary Hugo d'Acosta, founder of La Escuelita, a nonprofit winemaking school that 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.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

Tue Mar 31st @ 8:30 am

Episode #1010
Market Inspirations, Local Genius
Everywhere Rick goes, he asks chefs about Mexico's up-and-coming talent. These days, Mexico City's chefs all have the same answer: Pablo Salas. The odd thing? Salas doesn't work in Mexico City - his restaurant, Amaranta, is in Toluca, about an hour's drive away. Undaunted by the trip, Rick meets Pablo at the Santiago Tianguistengo Market to get a look at the traditions that inspire Pablo's modern Mexiquense cooking - from the myriad of chorizo choices to the pasilla chiles and vegetables. The chefs also visit a local carniceria for a peek at Toluca's famed chorizo. In the Amaranta kitchens, Pablo shows us the simple tricks to his favorite mole with oxtail. At home, Rick makes an easy version of chorizo to use in crispy potato sopes.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

Episode #805
Eat Like a Local in Los Cabos
Ever travel to a tourist mecca and wonder what the locals eat? Rick does. So he joins his pal Hugo to find the best Mexican food in Los Cabos. Their first stop is at the municipal market in San Jose del Cabo for a quick mid-morning meal of sopes and beef soup. Then they enjoy amazing carnitas at Los Michoacanos, stuffed guero chiles and bacon-wrapped shrimp at Mariscos El Toro Guero and guava tamales at Sabor Internacional. In Chicago, Rick teaches us how to stuff and grill shrimp and make those guava tamales.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

Thu Apr 2nd @ 8:30 am

Episode #1011
Mexican Chocolate: The Next Chapter
Mexico and chocolate go together like salsa and chips. But if you hear "Mexican chocolate" and think of something to dip churros into, you're only getting a part of the story. A few Mexico City chocolatiers see more potential for Mexican chocolate - they see single-origin chocolate bars, beautiful hand-formed truffles, even ambitious sculptures made of the stuff. Hector Galvan of La Casa Tropical talks with Rick about the cultural importance of chocolate in Mexico and why he is working so diligently to save ancient varieties of cacao. And pastry chef Jose Ramon Castillo - proprietor of DF's hippest chocolate shop, Que Bo! - shows how he creates some of Mexico's finest chocolates, from bonbons to beverages. At home, Rick puts Mexican chocolate to work in a chocolate cocktail, Mexican truffles and a stunning chocolate-mesquite cake.
26 minutes long
tpt Channel 2.1

Sat Apr 4th @ 12:00 pm

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

No upcoming airings of this
episode on this channel.

Episode #806
From Lobster To Chocolate Clams: a Delicious Feast
Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay. They catch up with local lobster fishermen and learn about sizing lobsters. Then they watch as clam divers haul up the local chocolate clams from the bottom of the bay. On the Isla de Magdalena shore, Rick and Chef Hubert turn the spiny lobsters into an impressive stuffed entree and mouthwatering salad. Rick gets to tag and release a protected sea turtle while the stuffed clams roast on the grill.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

Tue Apr 7th @ 8:30 am

Episode #807
Cooking in Wine Country
Ever dream of owning a winery? Don and Tru Miller made their dreams come true 12 years ago when they built Adobe Guadalupe in the Valle de Guadalupe. Rick's dream of cooking in their stunning kitchen, with its handmade wood-fired oven, comes true this season when he cooks for the Millers and other local winemakers. Along the way, Rick shops for just-picked produce at the idyllic farm stand on the grounds of Mogor Baden Winery, artisanal cheeses at Rancho La Campana (a 100-year-old cheese cave) as well as for breads and olives at the charming Cremeria los Globos. What's for dinner? Local leg of lamb with a pasilla olive sauce, mixed greens with fresh mussels and fava beans, and perfect strawberries with chamomile sabayon. Dreamy indeed.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

Thu Apr 9th @ 8:30 am

Episode #1012
Building a World-class Cuisine Starts With a Sound
As the restaurant scene in Mexico City has exploded, so, too, have the culinary schools. Rick takes us to the Coronado Cooking School where the mission is to educate the next generation of chefs. Rick talks with students in the traditional Mexican kitchen classroom as they make a pipian sauce for shrimp. The school's outdoor live-fire kitchen includes tortilla lessons. In the "Dave" Creative Kitchen we see a beautiful presentation of pork loin with vegetables and huaximole. Coronado's students also help run Raiz, one of Mexico City's top destination restaurants. Chef Arturo Fernandez guides them on a path that includes new tricks and techniques, but with the soul of his aunt's home-style tongue in caper sauce. Rick, a consummate and patient teacher, hosts culinary students in the Frontera Test Kitchens to create a memorable meal that ends with the classic crepas con cajeta dessert.
26 minutes long
tpt Channel 2.1

Sat Apr 11th @ 12:00 pm

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

No upcoming airings of this
episode on this channel.

Episode #808
Tijuana Round Table
There's a long heritage of good food in Tijuana: It has an amazing taco culture and is the birthplace of the Caesar salad. Today, Tijuana boasts one of the top culinary schools in the country and some of the best chefs in Mexico. Rick and three fellow food lovers dine at the ultra-modern Mision 19 located in Mexico's newest Leed Gold Certified building. Chef Javier Plascencia wows them with his creative twists on classic Mexican dishes such as braised beef short ribs wrapped in fresh fig leaves and served with black mole and kabocha foam. For starters, Chef Javier layers local tuna with nopales, chicharron and avocado meringue. Between bites, Rick and his guests discuss their own relationships with food, the expanding culinary scene in Tijuana and the future of Mexican food.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

Tue Apr 14th @ 8:30 am

Episode #809
Extraordinarily Delicious Ensenada
Fish tacos embody Ensenada's history in one bite: Fresh fish from pristine waters encased in crispy batter influenced by Asian immigrants, topped with Spanish-inspired creamy sauces, wrapped up in a very Mexican corn tortilla and spiked with chile. We seek out some of the best versions at Mariscos El Norteno, a stall opposite the Ensenada Fish market, and a 30-year old corner stand, Los Originales El Chopipo. No trip to Ensenada would be complete for a foodie without a stop at La Guerrerense where Sabina Bandera Gonzalez has been serving the best seafood ceviches and tostadas for more than 29 years. There Rick savors a mixed platter of shellfish and amazing sea urchin tostadas. A stop at Marco Antonio has Rick indulging in shrimp tacos with chipotle cream. Seriously good. In Chicago, Rick hosts a seafood taco party complete with the secrets to making outstanding fried fish tacos at home.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

Thu Apr 16th @ 8:30 am

Episode #1013
It All Begins With Beans
Chefs can get excited over the littlest thing. For Josefina Santacruz, that thing is beans. She believes every cook should know how to cook beans and rice before venturing any further in Mexican cuisine. For an example of beans done right, Rick and Josefina head to Nico's Restaurant, which has been cooking perfect beans since 1957; their bean soup proves a thing of beauty. Rick and Josefina likewise admire the perfect barbacoa made daily by Chef Moises Rodriguez Vargas of Hidalguense restaurant in Mexico City. He shares his careful preparation of this classic dish with Rick and Josefina at his home. At Yuban, in the Roma neighborhood of Mexico City, young Chef Paloma Ortiz respects the cuisine of Oaxaca while adding her personal flourishes. In Chicago, Rick steps us through a simple barbacoa sure to inspire all cooks.
26 minutes long
tpt Channel 2.1

Sat Apr 18th @ 12:00 pm

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

No upcoming airings of this
episode on this channel.

Episode #810
Mexican Microbrews and Pub Fare
Many of us experienced our first Mexican beer on a beach with a squeeze of lime. Now we're happy to see a beer revolution rumbling in the Baja peninsula. Rick takes us from the Tecate brewery, which started in 1944, to the Tijuana brewery, makers of several microbrews. At Ultramarinos, an Ensenada bar with a penchant for pairing specialty beers and local seafood, Rick enjoys an oyster taco with owner Alain Genchi. Finally, Rick meets two expatriates brewing beer in Los Cabos - perfect for enjoying with their beer pizza. At home, Rick tucks a tomatillo and chorizo pizza into his wood-burning oven. Salud!
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

Tue Apr 21st @ 8:30 am

Episode #811
Sustainable Aquaculture in The Rich Waters of Ense
Two of Ensenada's best seafood chefs, Benito Molina and Alain Genchi, join Rick for a lesson in mollusk farming. Juan Carlos Lapuente of Acuacultura Integral de Baja California takes the trio to the rich coastal waters to see oyster and mussel farming. Along the way, we learn that the quality of these waters is what makes the seafood from this area so outstanding. They cook their catch at Muelle Tres on the Ensenada waterfront, then Rick accompanies Benito to his fine-dining restaurant, Manzanilla, for sauteed abalone and two oyster preparations. Solange Muris pairs her husband's dishes with the local wines. At home, Rick shows us how to make the green ceviche he enjoys at Erizo, a Tijuana ceviche restaurant featuring local seafood.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

Thu Apr 23rd @ 8:30 am

Episode #812
Todos Santos Magic
Maybe it's the water, maybe it's the desert, but there's definitely magic in the charming Baja town called Todos Santos. It all starts at Art & Beer, a funky roadside bar on the outskirts of town that serves generous cocktails and outstanding appetizers. Then Rick checks into the Hotel California before meeting up with his local buddy, Sergio Jaurequi, for a history lesson about the town's disappearing and reappearing water supply. Together they taste the local sweets and get a lesson from local cook Dona Ramona, in transforming dried beef and cactus into delectable dishes. Chef Dany Lamote's vanilla-infused margarita proves magical, too.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

Tue Apr 28th @ 8:30 am

Episode #813
Baja Beach House Cooking
Rick introduces viewers to some of Los Cabos top chefs and their restaurants then cooks dinner for them at a luxurious beach house. Margarita Carrillo, chef/owner of Don Emiliano Restaurant in San Jose del Cabo, joins Rick to purchase the local cabrillo fish and to visit Tamarindo's Farm for organically grown produce. Rick makes a tamarind chile sauce to go with his fish and eggplant course. Margarita makes her special tomatillo tart for dessert. Together they cook chocolate clams on the beach with their guests. At dinner, Rick, Margarita and the local chefs discuss the philosophy of cooking for people and the meaning of dining together.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

Thu Apr 30th @ 8:30 am


This list includes any broadcasts that aired in the past 2 months on any of our three channels.

Episode #1010
Market Inspirations, Local Genius
Everywhere Rick goes, he asks chefs about Mexico's up-and-coming talent. These days, Mexico City's chefs all have the same answer: Pablo Salas. The odd thing? Salas doesn't work in Mexico City - his restaurant, Amaranta, is in Toluca, about an hour's drive away. Undaunted by the trip, Rick meets Pablo at the Santiago Tianguistengo Market to get a look at the traditions that inspire Pablo's modern Mexiquense cooking - from the myriad of chorizo choices to the pasilla chiles and vegetables. The chefs also visit a local carniceria for a peek at Toluca's famed chorizo. In the Amaranta kitchens, Pablo shows us the simple tricks to his favorite mole with oxtail. At home, Rick makes an easy version of chorizo to use in crispy potato sopes.
26 minutes long
tpt Channel 2.1

Sat Mar 28th @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

No previous airings of this
episode on this channel.

Episode #803
Cooking On The Sea of Cortez
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 - 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.
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

Thu Mar 26th @ 8:30 am

Episode #802
Tijuana Taco Crawl
People are passionate about their tacos in Tijuana. Ask any local and they'll tell you their favorite - complete with mouthwatering details. Three local Tijuana foodies take Rick on a taco "crawl" starting with arrachera (skirt steak) tacos at El Yaqui. Piled high with beans, creamy avocado salsa and Mexican "candy" (roasted jalapenos). The feast moves on to include suadero tacos at Los Ahumadores, sauteed and fried shrimp tacos at Mariscos El Mazateno, steamed tacos on Tijuana's tourist strip and ends with smoked salmon tacos at Salceados. At home, Rick creates a taco feast for a casual backyard cookout.
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

Tue Mar 24th @ 8:30 am

Episode #1009
A Passion For Cheese
Carlos Yescas is a cheesehead on a mission: Put the fine, outstanding artisanal cheeses of Mexico on everyone's radar screen. Yescas scours the country for the best cheese producers; then, he scours Mexico City's best restaurants for chefs that will use those cheeses on their menus. One chef he's had success with is Jorge Vallejo, owner of Quintonil, who happily uses a super-rich doble crema cheese from Chiapas to make his mother's version of huazontles, and a tangy, bouncy quesillo from Chiapas for an elegant cheese soup. Luckily for the residents of DF, these cheeses can now be found at Carlos's stall, Lactography, in the sleek new Mercado Roma. Lucky Rick gets to sample the wares before heading home to Chicago, where he teaches us how easy it is to make whole milk ricotta.
26 minutes long
tpt Channel 2.1

Sat Mar 21st @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #801
Mediterranean Baja
The Baja California peninsula boasts a climate reminiscent of those on the Mediterranean Sea. Thousands of olive trees and vineyards in Northern Baja capture the distinctiveness of this region of Mexico. We explore the amazing grilled octopus at Tres Virgenes in La Paz and enjoy mesquite-grilled lamb with 9-chile mole sauce. Rick makes tacos of kale and spinach with a green garlic mojo from the gardens of the renowned spa Rancho La Puerta. In Tijuana, Chef Miguel Angel Guerrero Yagues shows off his terrific wood-fired grill to Rick before he cooks lamb three ways. Chef Jair Tellez makes a geoduck ceviche at his dreamy Laja restaurant in the Valle de Guadalupe. At home, Rick grills lamb with fennel and a red chile salsa. Astonishing Baja, indeed.
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

Thu Mar 19th @ 8:30 am

Episode #913
Oaxaca's Top Chefs
Oaxaca has long been known for its seven moles, unparalleled home-cooking and remarkable market fare. Lately, its restaurant reputation has skyrocketed, too. Deservedly so. Rick visits four of the top chef contenders in Oaxaca City, tours their restaurants, cooks in their kitchens and discusses the lively burgeoning scene. For starters, Chef Miguel Jimenez cooks up a batch of red chile beef and fruit stew from the Isthmus to serve inside his crispy plantain mogo mogos. Next, Chef Jose Manuel Banos creates a taco from jelled carrot filled with a chintestle and shrimp ceviche. Chef Alejandro Ruiz and his brother Jesus show Rick their dream come true: An organic farm supplying their restaurants and their employees. Their beautiful produce inspires many of their house specialties. Rick and Alejandro make a fresh salsa with the garden cilantro to go with a red chile-burnished octopus barbacoa. Last but not least, Chef Rudolfo Castellanan makes a simple mole de caderas to accompany suckling goat. All this world class cooking inspires Rick to make a signature dessert at his award-winning Chicago restaurant Topolobampo.
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #912
Bringing Oaxaca Home
The once unknown state of Oaxaca, Mexico's fifth largest, is now on the knowing traveler's hit list. Its capital is one of Mexico's most enjoyable colonial cities. By day, people relax at plaza-front sidewalk cafes beneath shady arches and take in the slow-motion scene, reflecting the best of old Mexico. By night, the same plaza becomes alive with entertainment, crafts, folkloric dances and food stalls. The city boasts a burgeoning restaurant scene, traditional markets and art galleries. The coast is home to some of the most beautiful beaches in the world. Rick takes the spirit of Oaxaca home and with a group of friends he creates a dinner sure to transport. We'll start with a mescal pineapple cocktail with his version of the crunchy chile-and-garlic-infused peanuts sold throughout Oaxaca's markets. The first course highlights indulgent shrimp and crab. Rick's main-course stars one of the famous seven Oaxacan moles - Manchamanteles - a simple red mole with fresh pineapple, pork and chicken. For dessert, a super simple avocado ice pays homage to Rick's favorite market stop.
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

Thu Mar 12th @ 8:30 am

Episode #911
Chocolate & Coffee From Bean To Cup
In Mexico, it is just as common to start your day with a cup of steaming hot chocolate as it is with coffee. Little wonder, when the chocolate is made from freshly roasted cacao beans and seasoned with cinnamon and a touch of sugar. Rick takes us to world-renowned Mayordomo near the main market in Oaxaca and to Seasons of My Heart Cooking School to see the process from two perspectives. For the best cup of coffee ever, Rick takes a day trip to Finca Las Nieves Coffee Plantation where the owners are passionate in their pursuit. Set in almost a thousand acres of the Oaxacan cloud forest, we see organic altura coffee from the bean to the cup. In Chicago, Rick creates an Oaxacan-style tres leches cake with coffee and chocolate. Now we're wide awake.
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

Tue Mar 10th @ 8:30 am

Episode #1008
How To Feed a City
Chef Edgar Nunez wants to change the world. Like Rick, Edgar believes everyone should have access to fresh, local food; he believes Mexican chefs should embrace their own cuisine; and he believes in mentoring the younger generation. Rick and Edgar strategize over a meal of duck carnitas with mole negro at Sud 777, Edgar's strikingly beautiful fine dining Mexico City restaurant. Then they take it to the streets where Edgar's mission continues via food trucks that serve fresh, affordable tacos, tostadas and caldos to all manner of customers. At home, Rick shares his tips and recipes for a stress-free tostada party - including great guacamole - sure to change your world.
26 minutes long
tpt Channel 2.1

Sat Mar 7th @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

No previous airings of this
episode on this channel.

Episode #910
Puerto Escondido: Living The Dream
Ever dream of renting a space with a kitchen in Mexico just so you can cook all the fresh fish you can eat? Rick lives the dream at Hotel Villas Carrizalillo in Puerto Escondido. First, he peruses the town market for inspiration and ingredients from heirloom tomatoes to the local tuxtla chiles. Then he joins a resident expert to take him spear fishing off Roca Blanca Playa, one of the prettiest beaches in Mexico, for the freshest possible catch for his feast. And what a feast it is! Rick takes one robalo and turns it into an aguachile (a spicy ceviche appetizer), a brothy soup with chayote and beer, and pan-seared robalo with a tomatillo-pumpkinseed sauce. All from a small kitchen at the villas, a sharp knife, a couple of large pans and blender! Paradise indeed!
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

Thu Mar 5th @ 8:30 am

Episode #909
Oaxacan Cheese Primer
In Mexico, cheese is all about fresh cheese. So fresh, in fact, that Rick planned his cheese making with two local women in the village of Rojas around the milking of the alfalfa-fed cows. We see that uber-fresh milk turned into the sweet, tender curds known as queso fresco and the tangy, salty quesillo (string cheese) so ubiquitous to many Oaxacan specialties. In his Chicago home kitchen, Rick encourages viewers to try their own hand at fresh cheese. As a reward, he creates a simple dinner featuring the just-made cheeses as well as salsas from his grill with salad from the garden. Fresh indeed!
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

Tue Mar 3rd @ 8:30 am

Episode #1007
Shaking Up The Margarita
The Mercado Lazaro Cardenas is pretty standard as far as markets in Mexico City go. But turn one corner and suddenly you're in a different world: The world of coffee geeks, of which Rick is a proud citizen. The Passmar Cafe Finos stall brews espresso with natillas and cappuccino with blue curacao using unique brewing methods and award-winning baristas, and Rick geeks out in the best possible (caffeinated) way. Fully charged on caffeine, Rick's ready for a cocktail. So he pays a visit to mixologist Joseph Mortera, who takes Rick through a couple of his delicious creations including a mescal cocktail made with fresh hoja santa leaves and absinthe. Next up: Ricardo Nava, a bartender at Polanco's sleek bar Limantour, who shakes up his margarita by using mescal, pineapple juice and hot chile. Lucky for us, Rick makes cocktails with herbs from his garden plus some very tasty snacks in his home kitchen.
26 minutes long
tpt Channel 2.1

Sat Feb 28th @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

No previous airings of this
episode on this channel.

Episode #908
Mercado Madness
"You are what you eat." Brillat Savarin's statement fuels Rick's tour of the 21 de Noviembre market in downtown Oaxaca. We uncover the incredibly rich culture of the market and its role in the daily lives and meals of the locals. Mounds of tomatoes, chiles and cilantro inspire salsa. Fresh chickens inspire Rick to spit-roast chickens in his backyard grill. Baskets of black beans motivate a platter of enfrijoladas topped with chorizo. The amazing market day ends with a stop at Chaguita, a 200 year-old frozen ice and ice cream stand and a favorite of Rick's for more than three decades. At home, Rick inspires us with his simple coconut ice and a deep-pink jamaica syrup.
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

Thu Feb 26th @ 8:30 am

Episode #907
The Kernel of Deliciousness
The variety of corns available in Oaxaca boggles the mind and the taste buds. Rick introduces us to Amado Ramirez Leyva who believes that corn, domesticated some 9,000 years ago in Mexico, is the basis of Mexican culture. From championing the protection of ancient varieties, to cooking and grinding it into masa for tortillas, Amado just might be the corn guru of Oaxaca. All manner of enticing snacks served at Itanoni, his Oaxaca restaurant, including memelas, tetelas, tostadas, and tacos, use carefully selected types of maiz criollo (native corn). Abigail Mendoza, a superb village cook from Teotitlan del Valle, transforms her handmade fresh blue and white masa into simple, yet amazing village-style tamales cooked in a traditional olla over a wood fire. Rick riffs on her yellow mole to make his own fresh empanadas on his kitchen griddle. With the skyline of Oaxaca as the back drop, chef and restaurateur Pilar Cabrera shows Rick her beautiful squash blossom tamales. Together they make sweet pumpkin tamales laced with Oaxacan chocolate that prove transcendent.
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

Tue Feb 24th @ 8:30 am

Episode #1006
Artisanal Bread in Tortilla Land
In the land of the tortilla, bread can often get overlooked. But if Chef Elena Reygadas has anything to say about it, bread will soon rise as an important player in Mexican cuisine. She certainly has the right tools to effect change: At her bakery, Rosetta Panaderia, she crafts transcendent versions of Mexico's classic pan de pulque (pulque bread) and sugary-topped conchas. Rick swoons over these treats and engages Reygadas in a conversation about their shared philosophies of cooking and building community. We get a sneak peak at Elena's process for conchas before Rick teaches us his foolproof method at home. Then, it's sandwich time: Rick visits Eno, Chef Enrique Olvera's casual spot that serves tuna and chicken milanesa tortas in homemade bollilo rolls. Then we head back to Chicago, where Rick makes a torta at his casual spot, Xoco.
26 minutes long
tpt Channel 2.1

Sat Feb 21st @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #906
Delicious Eco-tourism
Ever on a quest to learn more about the food he grows and cooks, Rick even vacations with an agenda. This time he's taking us to the mountains to Finca Las Nieves, with its artisanal coffee production and organic gardens. Together we learn about sustainable gardening along with how-to's for amazing vegetarian tamales and sopa de chepil in the kitchens at the Finca. Then it is off on a hike seeking orchids and bromeliads before a lunch of trout at the restaurant of a trout farm. Rick makes his version of the trout with chorizo at home. Rancho Pitaya also proves fertile ground for Rick's eco-tour vacation with horseback riding to a cactus grove overlooking the valley of Oaxaca before a picnic lunch of grilled tasajo beef, a salad of fresh cactus paddles and red chile potatoes.
26 minutes long
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Thu Feb 19th @ 8:30 am

Episode #905
Oaxaca, The Land of Seven Moles
So many moles, so little time. That's how most visitors to Oaxaca feel when perusing the choices from mole pastes in the markets to fine examples served up at restaurants and street vendors all over the state. Let's start with two moles, advises Rick, who takes us to Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students. We perfectly char the chilies, set the seeds aflame and roast the tomatoes for Susana's black mole sweetened with roasted plantain and a little Oaxacan chocolate. On the simpler side, there's green mole - redolent with fresh herbs, roasted tomatillos and jalapeno. At home, Rick makes his Coloradito Mole before we indulge in yellow mole and grilled fish at Topolobampo.
26 minutes long
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Tue Feb 17th @ 8:30 am

Episode #1005
Mexico: It's (a) Wine Country
Rick's got nothing against cerveza and margaritas, but in this episode he explores another side of Mexican drinking: Wine. Mexican wine. And no, that's not a misnomer. In fact, the burgeoning craft of Mexican wine is growing, often in unusual places. Marvin Nahmias and partners have transformed a high-rise rooftop in Mexico City into a small vineyard and winemaking facility; after they give Rick a tour, they give him the keys to the kitchen. The winery's brick ovens and grills speak to Rick's inner pit master, so at the San Juan Market, Rick selects cabrito to cook over hardwood, tender chayote to roast in the wood oven for tacos and eggplant to char into a salsa. Salud!
26 minutes long
tpt Channel 2.1

Sat Feb 14th @ 12:00 pm

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Episode #904
Artisan Mescal
Mescal is having a real renaissance, both in Mexico and in fine cocktail emporiums all over the United States. Rick takes us on a journey to see how a small Oaxacan distiller hand-crafts this fine spirit renowned for its rich, smoky complexity and brightness. As with any great artisan product, there's always a great story. With Rick around, there's always great food, from hand-pressed memelas topped with a bright avocado salsa to vinegar-infused snacks. We learn to sip mescal with fresh oranges and sal de gusano - chile-spiked salt. At home, Rick guides us through a mescal tasting and a host of snacks for a do-it-yourself mescal cocktail party.
26 minutes long
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Thu Feb 12th @ 8:30 am

Episode #903
Off The Beaten Path in Huatulco
The majority of the people who travel to Mexico go for the beaches. Little wonder when the beaches are as pristine as Huatulco's Playa Chahue - complete with the Playa Limpia certification for cleanliness. Still, a man's gotta eat. Not content with a diet of all-inclusive resort dining, Chef Rick Bayless takes us off the beaten path to find great food and even better beaches. You'll be well-advised to follow his lead and start the day at one the local's favorite restaurants, Sabor de Oaxaca, in La Crucecita. There, Rick enjoys Salsa de Huevo (omelets in salsa) before a quick trip to Puerto Escondido for an amazing lunch of wood-fired grilled fish on the Playa Principal. Rick paddle-boards on Playa Carrizalillo, another stunning beach in Puerto Escondido, to work up his appetite for Encamaronadas (crispy, cheesy shrimp tacos). Back in Huatulco Rick enjoys an uber-fresh seafood cocktail at Grillo Marinero before stopping for a nightcap at the Quinta Real Hotel to take in the beauty of it all.
26 minutes long
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Tue Feb 10th @ 8:30 am

Episode #1004
Under The Influence (of Tacos)
If there's a face of Mexico City's restaurant scene, it might be Jorge Vallejo's. (Of course, it may also be Enrique Olvera's, or Gabrielle Camara's ... who's counting?). Vallejo's cooking, found at his intimate restaurant Quintonil, has long been an inspiration for Rick and Deann. But what inspires Jorge? What propels him to put together dishes such as his stunning mole with beef tongue? In one word: Tacos. So in this episode, Rick follows Jorge on a taco tour, from the simple vegetable preparations at Tacos Gus to the super-rich and satisfying suadero-style tacos at Taqueria Los Cocuyos. Back in Chicago, Rick makes his own amazing tacos at home, complete with homemade tortillas.
26 minutes long
tpt Channel 2.1

Sat Feb 7th @ 12:00 pm

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Episode #902
Oaxaca's Live-fire Cooking
Everything tastes better cooked over a wood or charcoal fire - at least that's the Oaxacan credo. From soup to barbacoa, burning embers influence the flavor of Oaxaca's food in just the right ways. For starters, Rick guides us through the "taco corridor" at the 20 de Noviembre market just off the main square in Oaxaca. We can almost taste the richly-burnished chiles and onions as they grill alongside super-thinly sliced beef and pork and robust chorizo sausages. Then we see hot rocks plucked from the glowing embers and dropped into hot soup for making caldo de piedra (stone soup), a specialty from the village of San Felipe Usila. La Capilla, a campestre (open air) restaurant, in the town of Zaachilla, has served lamb and goat barbacoa for more than 47 years. Rick's so enamored with the process of burying the chile-seasoned meat in glowing embers that he creates his own version on the backyard grill. Served with Oaxacan pasilla tomatillo salsa, there's meat, fire and smoke in every bite.
26 minutes long
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Thu Feb 5th @ 8:30 am

Episode #901
Oaxaca's Most Magical Holiday
Rick takes us on a remarkable journey through Oaxaca City during the revered Dia de Los Muertos (Day of the Dead) holiday. We discover that in Mexico, death is embraced as part of the circle of life. During the holiday, people welcome home the spirits of their ancestors who come to commune with their families and friends. Like all visitors, the ancestors are welcomed with food, drink, music and memories. The spirit's presence is a blessing and brings joy to loved ones. In preparation for the celebration, the last days of October are spent preparing aromatic loaves of pan de muerto (sweet bread), making mole, harvesting special flowers, including marigolds (cempasuchil) and creating commemorative altars in homes. Grave sites are decorated with elaborate sand paintings. The bustling Central de Abastos market in Oaxaca is overflowing with flowers and bread. At the home of Rick's friends, we learn to make Andres' family's black mole, tostadas topped with avocado leaf-infused black beans, a classic, smoky Oaxacan salsa and a simple guacamole. From the Panteon General to Xoxocotlan's Municipal Cemetery, Rick gives us an insider's look at the annual fiesta that richly blends Catholic and indigenous traditions with celebratory food.
Learn more about this episode » 26 minutes long
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Tue Feb 3rd @ 8:30 am

Episode #1003
Island Time
"Eat your veggies" - it's a line children from Mexico to Morocco hear from their parents. In this episode, we meet a pair of chefs who took that advice seriously. As Rick discovers, chefs Israel Montero and Alfredo Chaves of Kaah Siis Restaurant aren't just eating their vegetables, nor just cooking them - they're growing them at Xochimilco, Mexico City's ancient floating gardens. The chefs give Rick a tour of the chinampas, small man-made islands amongst the canals, where some of the city's chefs are growing organic and specialty produce. They talk about sustainability, the future of organic, and, of course, kale. Back in Chicago, Rick takes us to the closest thing he has to Xochimilco: Green City Market, where he visits his favorite vendors and takes their wares home for a taco party.
26 minutes long
tpt Channel 2.1

Sat Jan 31st @ 12:00 pm

tpt MN Channel 2.2

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