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.
Oaxaca's Most Magical Holiday (#901H) Duration: 26:46 STEREO TVG
Rick takes us on a remarkable journey through Oaxaca City during the revered D?a 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 (cempas?chil) 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.
- KQED Life: Tue, Jul 7, 2015 -- 3:30pm Remind me
Oaxaca's Top Chefs (#913H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Jul 9, 2015 -- 3:30pm Remind me
Oaxaca's Live-Fire Cooking (#902H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Jul 14, 2015 -- 3:30pm Remind me
A Seafood Dream (#1001H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Jul 16, 2015 -- 3:30pm Remind me
Off The Beaten Path In Huatulco (#903H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Jul 21, 2015 -- 3:30pm Remind me
A Chef's Path (#1002H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Jul 23, 2015 -- 3:30pm Remind me
A Passion for Cheese (#1009H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sun, Jul 26, 2015 -- 1:30pm Remind me
Artisan Mescal (#904H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Jul 28, 2015 -- 3:30pm Remind me
Island Time (#1003H) Duration: 26:46 STEREO TVG
"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.
- KQED Life: Thu, Jul 30, 2015 -- 3:30pm Remind me
Oaxaca, The Land of Seven Moles (#905H) Duration: 26:46 STEREO TVG
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 jalape o. At home, Rick makes his Coloradito Mole before we indulge in yellow mole and grilled fish at Topolobampo.
- KQED Life: Tue, Aug 4, 2015 -- 3:30pm Remind me
Under The Influence (Of Tacos) (#1004H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Aug 6, 2015 -- 3:30pm Remind me
Delicious Eco-Tourism (#906H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Aug 11, 2015 -- 3:30pm Remind me
Mexico: It's (A) Wine Country (#1005H) Duration: 26:46 STEREO TVG
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!
- KQED Life: Thu, Aug 13, 2015 -- 3:30pm Remind me
The Kernel of Deliciousness (#907H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Tue, Aug 18, 2015 -- 3:30pm Remind me
Artisanal Bread In Tortilla Land (#1006H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Aug 20, 2015 -- 3:30pm Remind me
Mercado Madness (#908H) Duration: 26:46 STEREO TVG
"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.
- KQED Life: Tue, Aug 25, 2015 -- 3:30pm Remind me
Shaking Up The Margarita (#1007H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Thu, Aug 27, 2015 -- 3:30pm Remind me
Market Inspirations, Local Genius (#1010H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sun, Aug 30, 2015 -- 1:30pm Remind me