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
Let's Do Brunch (Episode #604Z)
KQED 9: Wed, Jun 25, 2008 -- 5:00 PM
With a houseful of weekend guests, Rick and his daughter, Lanie, whip up an extra-special brunch buffet that turns Sunday morning into a mini Mexican vacation, inspired by the relaxed breakfasts they've enjoyed all over Mexico. Just for fun, they set up a hotel-style omelet station, complete with a propane burner, in the dining room-a great way for the host to join in the party-where Rick makes individual Chorizo and Chile Omelets to order as the guests sip orange juice. The buffet also includes Chilaquiles, a comforting casserole of crispy tortillas, softened in a rich, brothy chile sauce with shredded chicken and sour cream. And because it wouldn't be brunch without coffee, Rick serves his press-pot version of Cafe de Olla, coffee sweetened with Mexican brown sugar and perfumed with spices and orange zest. It's the perfect accompaniment for a Caramelized Mango Tart with Mexican Chocolate and Pepitas, an easy free-form fruit tart with a wrap-around pastry crust. Throughout the preparations and the party, Rick gives all kinds of helpful entertaining tips on everything from buffet-table tricks and making omelets for a crowd to cool Latin tunes to go with the menu.
Beach Blanket Barbecue (Episode #603Z)
KQED 9: Wed, Jun 18, 2008 -- 5:00 PM
It's a barefoot-on-the-beach dinner party cooked, served and eaten outdoors. But the catch of the day is ... there's no beach! Instead, Rick and his family create a little Mexican seaside nirvana right in their Chicago backyard, complete with a cabana improvised from billowing white curtains, muslin draped overhead, white table linens, sparkling Mexican candles and orchids. And the food is as inviting as the mood, because it all comes from the grill, starting with Rick's Grilled Garlic and Orange Guacamole, which gets its smoky flavor from flame-seared onions, garlic and jalapenos. Then come Grilled Mussels, cooked right on the grill grates, topped with tomatillo salsa and served as a passed appetizer. The main event is succulent Grill-Roasted Whole Fish Adobado marinated in sweet-spicy ancho chile adobo, grilled and served whole and sizzling, with a potatoes and onions, cooked in a "hobo-pack" right on the grill. Even the dessert gets the "beach-barbecue" treatment-it's homemade Grilled Cornmeal Pound Cake toasted on the still-warm grill and served with ice cream and fresh fruit salsa. Rick even provides a playlist of Latin favorites to match the mood. Conclusion: with a few good recipes and a little imagination, a Mexican seaside fiesta is just a barbecue and a boombox away.