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Mexico -- One Plate at a Time with Rick Bayless Previous Broadcasts

Shaking Up The Margarita (Episode #1007H)

KQED Life: Thu, Oct 19, 2017 -- 3:30 PM

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.

Artisanal Bread In Tortilla Land (Episode #1006H)

KQED Life: Tue, Oct 17, 2017 -- 3:30 PM

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.

Mexico: It's (A) Wine Country (Episode #1005H)

KQED Life: Thu, Oct 12, 2017 -- 3:30 PM

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!

Under The Influence (Of Tacos) (Episode #1004H)

KQED Life: Tue, Oct 10, 2017 -- 3:30 PM

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.

Off The Beaten Path In Playa del Carmen (Episode #1103H)

KQED 9: Sat, Oct 7, 2017 -- 10:00 AM

Rick brings you out of the plush resorts and into the streets of Playa del Carmen, where street vendors and roadside stands serve real-deal Mexican food. Rick heads to Antojitos Yucateco for cochinita pibil tortas, then to nearby Las Karnitas for tacos of golden, crispy carnitas with spicy salsa. Then Rick follows the smoke to a little roadside cart, where crowds gather for cecina estilo Yecapixtla, thin-cut seared beef with grilled onions and nopales. At Le Chique, a modern dining room between Cancun and Puerto Morales, Chef Jonatan Gomez Luna dazzles Rick with feats of Mexican molecular gastronomy. Back in Chicago, Rick shows you how to execute the perfect taco party of your own, complete with slow cooker carnitas, summer squash and guero chile, and grilled achiote catfish with spicy habanero mayo.

Island Time (Episode #1003H)

KQED Life: Thu, Oct 5, 2017 -- 3:30 PM

"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.

A Chef's Path (Episode #1002H)

KQED Life: Tue, Oct 3, 2017 -- 3:30 PM

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.

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TV Technical Issues

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    • Scheduled Maintenance 8/21-8/25

      Next week, Sutro Tower will be switching most stations to their auxiliary antennas. KQED TV will be at half power on the lower auxiliary antenna, this will affect some of our Over The Air viewers. Maintenance is scheduled on August 21-25 from 9am through 4pm daily. Thank you for your patience!

    • 6/22-23 Ch9 & Ch54 Virtual ID issues

      (DT9-1 thru 9-3, and DT54-1 thru 54-5) KQED experienced a major technical issue with our Virtual ID info in our signals for DT9 and DT54, beginning apx 4pm Thursday 6/22, which was resolved apx 11am Friday 6/23. As background, almost every TV station in the Bay Area now transmits on a frequency which is different […]

    • 2/22/17: Fremont Peak tower transmissions, including KQET DT25

      (DT25.1 through 25.3) Recent storms have taken out dozens of trees on Fremont Peak, which in turn have taken down power lines leading to the transmission tower located on the peak. It has been running on generators for several days, and regular trips are scheduled to re-fuel those generators with gas. However, the truck has […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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