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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 #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

No upcoming airings of this
episode on this channel.

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
tpt Channel 2.1

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episode on this channel.

tpt MN Channel 2.2

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episode on this channel.

tpt Life Channel 2.3

Tue Feb 3rd @ 8:30 am

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
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

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episode on this channel.

tpt Life Channel 2.3

Thu Feb 5th @ 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

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

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
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

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episode on this channel.

tpt Life Channel 2.3

Tue Feb 10th @ 8:30 am

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
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 Feb 12th @ 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

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

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
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

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episode on this channel.

tpt Life Channel 2.3

Tue Feb 17th @ 8:30 am

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
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

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episode on this channel.

tpt Life Channel 2.3

Thu Feb 19th @ 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 upcoming airings of this
episode on this channel.

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 upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

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episode on this channel.

tpt Life Channel 2.3

Tue Feb 24th @ 8:30 am

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 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 Feb 26th @ 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 upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

No upcoming airings of this
episode on this channel.

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 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 3rd @ 8:30 am

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 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 Mar 5th @ 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 upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

No upcoming airings of this
episode on this channel.

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 upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

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episode on this channel.

tpt Life Channel 2.3

Tue Mar 10th @ 8:30 am

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 upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

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episode on this channel.

tpt Life Channel 2.3

Thu Mar 12th @ 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 upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming 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 upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

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tpt Life Channel 2.3

Thu Mar 19th @ 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 upcoming airings of this
episode on this channel.

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 upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

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episode on this channel.

tpt Life Channel 2.3

Tue Mar 24th @ 8:30 am

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 upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

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episode on this channel.

tpt Life Channel 2.3

Thu Mar 26th @ 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

Sat Mar 28th @ 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.


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

Episode #1002
A Chef's Path
Ever seen a kid in a candy store? Their excitement pales next to a chef in a market. An early morning trek to the Central de Abastos, one of the world's largest markets, with Rick Bayless and Chef Eduardo "Lalo" Garcia, proves exhilarating. Neither chef can talk fast enough about all the dishes they want to make from the mind-boggling stacks of nopales, the fragrant herbs, the crisp greens, the juicy pitayas and mangos. Chef Lalo's path to his wildly popular Maximo Bistrot in Mexico City includes migrant work on produce farms and stints in fine-dining establishments in Atlanta and New York City. Today, his suckling pig carnitas have a massive following. Lucky for us, he and Rick cook the dish in his restaurant kitchen. Rick and Chef Enrique Olvera, owner of Pujol and arguably Mexico's top chef, talk about the evolution of Mexican food and the challenge to change people's perception of the cuisine. At home, Rick coaxes amazing flavors from humble tomatillos, pork and potatoes.
26 minutes long
tpt Channel 2.1

Sat Jan 24th @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #1001
A Seafood Dream
Restaurateur Gabriella Camara, owner of Contramar, just might be the most energetic woman in Mexico City. Raised by a family that loves food and fine service, she dreamed a dream of fresh fish served simply and respectfully. At 23, she opened her first restaurant, Contramar. Sixteen years later, Contramar remains at the top of everyone's list for phenomenal seafood and superior service. Her vision has expanded to include Baja's top Chef Jair Tellez. Their restaurant, Mero Toro, in the vibrant Condesa neighborhood, features a big city vibe and the passion of two people that truly love pristine seafood. Chef Jair shows Rick his simple, yet stunning, robalo with porcini and green garlic. At home, Rick makes Contramar's famous tuna tostadas and a green adobo grilled fish.
26 minutes long
tpt Channel 2.1

Sat Jan 17th @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.


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