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

Love of Live Fire Cooking (Episode #1106H)

KQED Plus: Thu, Feb 15, 2018 -- 8:30 AM

In Yucatan, cooking over fire is a way of life. Rick meets up with Chef Juan Pablo Loza, who ignites the wood-fire grill for octopus with local pineapple. At Zama Beach Club in Isla Mujeres, Cancun Chef Federico Lopez fires up his seaside grill to make tikin xic, a Yucatecan grilled fish dish smothered with achiote, the region's hallmark spice paste. And Chef Eric Werner shows off his all wood-fire kitchen at Hartwood in Tulum. Forever obsessed with cooking over fire, Rick brings us to Lena Brava, his new all wood-fire restaurant in Chicago, to make poc chuc, a traditional citrusy grilled spicy pork dish, then to his backyard for spatchcocked chicken al oregano worthy of a summertime fiesta.

Chocolate Dreams, Cacao Fantasies (Episode #1110H)

KQED 9: Sat, Feb 10, 2018 -- 10:00 AM

Belgian-born chocolatier Mathieu Brees brings Rick deep in the jungles of Ticul for a tour of cacao groves. The serene setting is the backdrop for a complete bean-to-bar chocolate education, with Mathieu, Rick and the plantation's caretaker tromping around the lovingly farmed cacao fields. Then, Rick and Mathieu head to the Ki' Xocolatl chocolate factory in Merida. Still daydreaming about all of that chocolate, Rick makes a trio of cacao-inspired dishes, including a chocolate cake with candied ancho chile, red mole with chocolate and a cocktail featuring macerated cacao and chile-infused tequila.

Repeat Broadcasts:

  • KQED 9: Sun, Feb 11, 2018 -- 1:30 PM

Cooking Like A Local (Episode #1105H)

KQED Plus: Thu, Feb 8, 2018 -- 8:30 AM

Hartwood, one of Mexico's most in-demand restaurants, sits nestled between the crystalline beaches and dense jungle in Tulum. Here, Chef Eric Werner explains the fascinating farm-to-table supply chain that brings ingredients into Hartwood's unique live-fire kitchen. The rustic simplicity inspires Rick to shop for produce and chiles in Playa del Carmen's laid-back markets. Back in the funky kitchen of a Playa condo rental, Rick prepares poblanos rellenos with tatume squash and longaniza sausage, a beautiful grilled fish with avocado salsa and coconut bread pudding for dessert.

A Place of Deeply Rooted Innovation (Episode #1109H)

KQED 9: Sat, Feb 3, 2018 -- 10:00 AM

If you could define the singular challenge facing Yucatecan chefs, it's about honoring the past while pushing forward. Perhaps no one is more emblematic of the effort than Pedro Evia, co-owner of Ku'uk, a molecular fine dining palace housed in a restored Merida mansion. Rick and Pedro start their day talking tradition over tacos at Wayan'e, a busy family-run taco stand in Merida. Then, Pedro invites Rick to his home, where Pedro and his mother make traditional sopa de lentejas. At Ku'uk, Pedro shows us his ultra-modern take on the same dish. In the kitchen of Topolobampo in Chicago, Rick makes recado negro to complement cured duck. At home, he makes tacos with eggs and burnt habanero salsa, avocado and red onion - the perfect chef's late-night snack.

Repeat Broadcasts:

  • KQED 9: Sun, Feb 4, 2018 -- 1:30 PM

Ceviches Gone Wild (Episode #1104H)

KQED Plus: Thu, Feb 1, 2018 -- 8:30 AM

The fertile waters of the Caribbean Sea provide exquisitely fresh fish, a bounty perhaps best translated on the plate through ceviche. Or sometimes you don't even need a plate, like when Rick and Chef Juan Pablo Loza make a ceviche of freshly caught lobster on a boat in the Sian Ka'an nature reserve. At Catch, the Thompson Hotel's swanky rooftop restaurant in Playa del Carmen, Chef Pedro Abascal teaches us to make a Peruvian-inspired mandarin, carrot, habanero and ginger ceviche with leche de tigre broth. Then, it's off to nearby Axiote with Chef Xavier Perez Stone, who shows Rick how to make outrageously good coconut-shrimp ceviche. A delightful ferry ride brings Rick to picturesque Isla Mujeres, where young Chef Diego Lopez builds an absolute stunner of a dish, a ceviche of pargo with an herby green "mojito" broth. At Rick's new Chicago restaurant, Lena Brava, he makes a deceptively simple aguachile in a cocktail shaker and teaches us to make a "Bloody Maria" coctel, complete with a spicy salt rim.

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TV Technical Issues

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    • Audio Issue KQED DT 9.1 /25.1

      UPDATE: Audio has been restored, please report any issues!  If you?re still experiencing audio issues, you may need to rescan your television. Visit kqed.org/54move to learn how. Thank you for your patience while we resolve the issue!

    • KQED will no longer broadcast the KQEH signal from Monument Peak Tower effective 1/17/2018

      KQED will be removing its over-the-air television signal from the Monument Peak Tower in the San Jose area on January 17, 2018 (Note: this maintenance was previously scheduled for December 15, 2017). KQED will now broadcast our full suite of channels (KQED 9, KQED Plus, KQED World and PBS Kids) on Channel 9 and 54 […]

    • KQED LIFE OFF AIR Friday, December 15

      KQED will no longer offer the KQED Life channel beginning Friday, December 15. Several of the most popular exercise, cooking and lifestyle programs exclusive to KQED Life will now be scheduled on KQED Plus and KQED 9, where they can be experienced by more viewers. View/Download Schedule

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

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