Mexico -- One Plate at a Time with Rick Bayless
When Rick sets out to explore the distinct flavors that animate and define Mexican cuisine, the journey takes him anywhere from the famous chorizo stalls in Toluca to the cliffs of Acapulco to the bustling markets in Mexico City.
Mexico -- One Plate at a Time with Rick Bayless Previous Broadcasts
Todos Santos Magic (Episode #812H)
KQED Life: Mon, Apr 29, 2013 -- 10:30 AM
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.
Sustainable Aquaculture in the Rich Waters of Ensenada (Episode #811H)
KQED Life: Fri, Apr 26, 2013 -- 10:30 AM
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.
Mexican Microbrews and Pub Fare (Episode #810H)
KQED Life: Wed, Apr 24, 2013 -- 10:30 AM
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!
Extraordinarily Delicious Ensenada (Episode #809H)
KQED Life: Mon, Apr 22, 2013 -- 10:30 AM
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.
Tijuana Round Table (Episode #808H)
KQED Life: Fri, Apr 19, 2013 -- 10:30 AM
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.
Cooking In Wine Country (Episode #807H)
KQED Life: Wed, Apr 17, 2013 -- 10:30 AM
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.
From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay (Episode #806H)
KQED Life: Mon, Apr 15, 2013 -- 10:30 AM
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.
Salsas That Cook (Episode #704H)
KQED Plus: Sun, Apr 14, 2013 -- 1:30 PM
In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season's tomatoes to make a big batch of Salsa Mexicana, the fresh tomato salsa sometimes known as Pico de Gallo. And that's the starting point for a fast-paced salsa dance that goes way beyond tomatoes. In Mexico, salsas can be bright and fresh, dark and earthy, red or green, raw or roasted - and they're more of a condiment for food than a dip for chips. At Los Parados, a favorite Mexico City taqueria, Rick and Lanie show us the three pillars of Mexican salsa: that familiar fresh-tomato salsa Mexicana, salsa de molcajete made from roasted tomato, chile and garlic pounded in a lava-stone mortar, and red chile salsa, made by toasting, soaking and grinding dried chile de ?rbol. But that's just the beginning. At Manolo, another popular taqueria, they discover a rich, spicy, peanut salsa and a classic, creamy avocado-tomatillo salsa. And while they've got avocados in mind, they head over to the Medellin Market, where chunky guacamole is served with slow-cooked pork carnitas. Inspired by all this, they decide to make a "salsa all-stars" dinner. It starts with a batch of Roasted Tomato Salsa, which they split in half. Rick turns his half into a Salsa with Olives and Dried Fruit to be served over grilled fish, while Lanie uses her half to flavor a Bayless family favorite, a Mexican-accented Mac and Cheese. Then they make an earthy Smoky Chipotle Salsa, which they again divide into two batches. One becomes the appetizer course, to be served with chips. The other half, Rick turns into a Manolo-style Chipotle Peanut Salsa to drizzle over grilled vegetables. It all comes together at an alfresco family dinner that proves a very Mexican point: beyond chipping and dipping . .. salsas can really cook!
Eat Like A Local In Los Cabos (Episode #805H)
KQED Life: Fri, Apr 12, 2013 -- 10:30 AM
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.
Presenting: World-Class Wines of Baja (Episode #804H)
KQED Life: Wed, Apr 10, 2013 -- 10:30 AM
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.
Cooking on the Sea of Cortez (Episode #803H)
KQED Life: Mon, Apr 8, 2013 -- 10:30 AM
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.
Guac on the Wild Side (Episode #703H)
KQED Plus: Sun, Apr 7, 2013 -- 1:30 PM
Everyone loves guacamole. And for every person you ask, there's a secret recipe and a preferred style. In the kitchen of his Frontera Grill, Rick prepares the restaurant's classic Mexican version, an institution since the day the place opened. But is it a classic? To answer that question, Rick goes to Mexico City, where he explains that guacamole just means "avocado sauce," and shows us a series of equally time-honored interpretations of the term. There's a smooth and creamy taco condiment at a busy taqueria and, at the other end of the sauce spectrum, a chunky guacamole made in, of all things, a meat grinder, at a market stall that sells its perfect complement: succulent, crispy pork carnitas. And speaking of texture, Rick takes us to a cool, rustic-chic restaurant near Coyoacan square for a traditional Oaxacan guacamole that gets a bit of extra protein and crunch from a surprising garnish: chile-lime toasted grasshoppers. Back in Chicago, he gives us a quick introduction to avocado types and tips at his local Mexican grocery, and then heads home with a bagful and a very cool party: a Luxury Guacamole Bar with all kinds of toppings and nibbles to make a light meal. The centerpiece is his Roasted Garlic Guacamole, and he rounds out the spread with a refreshing Crab Salpicon, a Salpicon of Roasted Poblanos and Smoked Salmon, a tangy Orange-Tomatillo Salsa that balances the richness of the guacamole, and an array of crunchy toppings from crispy bacon bits to toasted pumpkin seeds. It all comes together at an outdoor party that raises the "bar" on guacamole in a whole new way.
Tijuana Taco Crawl (Episode #802H)
KQED Life: Fri, Apr 5, 2013 -- 10:30 AM
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.
Mediterranean Baja (Episode #801H)
KQED Life: Wed, Apr 3, 2013 -- 10:30 AM
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.
Liquid Gold (Episode #713H)
KQED Life: Mon, Apr 1, 2013 -- 10:30 AM
Rick and his daughter, Lanie, check out a fabulous fish fillet at a neighborhood restaurant in Mexico City, and then, at a seafood street stall, they get rapturous over a plate of succulent garlicky prawns that rivals the best scampi in the world. The common denominator of these two dishes? It's one of the cornerstones of Mexican cooking, Mojo de Ajo (literally, "bath of garlic") - a sauce made by slowly simmering garlic in olive oil and seasoning it with lime and chiles. Back home in Chicago, Rick shows us how he plants, grows and cures this flavorful garlic variety, then uses some to make a big batch of Mojo de Ajo - a jar of "liquid gold" to keep on hand for enhancing just about anything. First, he uses some of it to make Mixiotes of Woodland Mushrooms with Slow-Cook Garlic and Mexican Herbs, bathed in mojo and baked in parchment. Then Lanie uses a little more to make her favorite snack, fresh-popped Garlicky Popcorn with Mexican Queso Anejo "buttered" with mojo and sprinkled with chile powder. Now it's Rick's turn to whip up a quick Seared Fish Fillets in Fruity, Nutty, Garlicky Mojo. And finally, Lanie helps him make a favorite family specialty: Garlicky Linguine with Seared Shrimp, Chipotle and Mexican Aged Cheese. It all adds up to this: a splash of mojo de ajo can be the Midas touch that turns just about any ingredient into culinary gold.