Donate

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

Love of Live Fire Cooking (Episode #1106H)

KQED Life: Thu, Nov 30, 2017 -- 3:30 PM

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.

Cooking Like A Local (Episode #1105H)

KQED Life: Tue, Nov 28, 2017 -- 3:30 PM

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.

Ceviches Gone Wild (Episode #1104H)

KQED Life: Thu, Nov 23, 2017 -- 3:30 PM

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.

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

KQED Life: Tue, Nov 21, 2017 -- 3:30 PM

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.

A Tour of Traditions (Episode #1102H)

KQED Life: Thu, Nov 16, 2017 -- 3:30 PM

Ask anyone about traditional cooking in the Yucatan and you're bound to hear the name Miriam Peraza, a grandmotherly dynamo who knows every nook and cranny. She brings Rick to the bustling Mercado de Lucas de Galvez in Merida for a quick tour that includes a rare look at the making of recado spice pastes. Flanked by villagers in the remote town of Yaxunah, Miriam and Rick drop in to watch the making of pit-cooked cochinita pibil, the Yucatan's iconic dish of achiote-smothered, pit-cooked suckling pig. At Manjarblanco restaurant in Merida, Miriam shows us her take on classic panuchos, sopa de lima and queso relleno. Then, Rick brings some of the Yucatan back to Chicago, where he cooks papadzules and shows us how to make cochinita pibil at home - banana leaves and quick-pickled onions included.

Repeat Broadcasts:

  • KQED 9: Sun, Nov 19, 2017 -- 1:30 PM

The Hunt for Caribbean Lobster (Episode #1101H)

KQED 9: Sun, Nov 12, 2017 -- 1:30 PM

Deep in the Sian Ka'an nature reserve, there's a seriously remote village called Punta Allen, where a team from the local sustainable lobster fishing cooperative brings Rick and Chef Juan Pablo Loza out for an afternoon at sea. The day's catch? A Caribbean lobster, simply prepared in coconut soup. Back at the ultra-luxe Rosewood Mayakoba resort, Juan Pablo showcases the tranquil resort gardens before preparing a feast of grilled lobster zarandeado with adobo mayo and sweet corn puree in the kitchen of La Ceiba, an outdoor garden party area. Inspired by the tropical abundance, Rick heads to his backyard garden with master gardener Bill Shores before making greens with grilled honey-lime dressing and a sweet-and-spicy, chipotle-honey glazed shrimp dish.

Repeat Broadcasts:

  • KQED Life: Tue, Nov 14, 2017 -- 3:30 PM

Cooking Like A Local (Episode #1105H)

KQED 9: Sat, Nov 11, 2017 -- 10:00 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.

It All Begins with Beans (Episode #1013H)

KQED Life: Thu, Nov 9, 2017 -- 3:30 PM

Chefs can get excited over the littlest thing. For Josefina Santacruz, that thing is beans. She believes every cook should know how to cook beans and rice before venturing any further in Mexican cuisine. For an example of beans done right, Rick and Josefina head to Nico's Restaurant, which has been cooking perfect beans since 1957; their bean soup proves a thing of beauty. Rick and Josefina likewise admire the perfect barbacoa made daily by Chef Moises Rodriguez Vargas of Hidalguense restaurant in Mexico City. He shares his careful preparation of this classic dish with Rick and Josefina at his home. At Yuban, in the Roma neighborhood of Mexico City, young Chef Paloma Ortiz respects the cuisine of Oaxaca while adding her personal flourishes. In Chicago, Rick steps us through a simple barbacoa sure to inspire all cooks.

Building a World-Class Cuisine Starts with a Sound Foundation (Episode #1012H)

KQED Life: Tue, Nov 7, 2017 -- 3:30 PM

As the restaurant scene in Mexico City has exploded, so, too, have the culinary schools. Rick takes us to the Coronado Cooking School where the mission is to educate the next generation of chefs. Rick talks with students in the traditional Mexican kitchen classroom as they make a pipian sauce for shrimp. The school's outdoor live-fire kitchen includes tortilla lessons. In the "Dave" Creative Kitchen we see a beautiful presentation of pork loin with vegetables and huaximole. Coronado's students also help run Raiz, one of Mexico City's top destination restaurants. Chef Arturo Fernandez guides them on a path that includes new tricks and techniques, but with the soul of his aunt's home-style tongue in caper sauce. Rick, a consummate and patient teacher, hosts culinary students in the Frontera Test Kitchens to create a memorable meal that ends with the classic crepas con cajeta dessert.

Ceviches Gone Wild (Episode #1104H)

KQED 9: Sat, Nov 4, 2017 -- 10:00 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.

Mexican Chocolate: The Next Chapter (Episode #1011H)

KQED Life: Thu, Nov 2, 2017 -- 3:30 PM

Mexico and chocolate go together like salsa and chips. But if you hear "Mexican chocolate" and think of something to dip churros into, you're only getting a part of the story. A few Mexico City chocolatiers see more potential for Mexican chocolate - they see single-origin chocolate bars, beautiful hand-formed truffles, even ambitious sculptures made of the stuff. Hector Galvan of La Casa Tropical talks with Rick about the cultural importance of chocolate in Mexico and why he is working so diligently to save ancient varieties of cacao. And pastry chef Jose Ramon Castillo - proprietor of DF's hippest chocolate shop, Que Bo! - shows how he creates some of Mexico's finest chocolates, from bonbons to beverages. At home, Rick puts Mexican chocolate to work in a chocolate cocktail, Mexican truffles and a stunning chocolate-mesquite cake.

Become a KQED sponsor

TV Technical Issues

TV
    TV
    • 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 1/5/2018

      KQED will be removing its over-the-air television signal from the Monument Peak Tower in the San Jose area on January 5, 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.

KQED DTV Channels

KQED 9, KQET

KQED 9 / KQET

Channels 9.1, 54.2, 25.1
XFINITY 9 and HD 709
Wave, DirecTV, Dish Network, AT&T U-verse: Channel # may vary, labeled as KQED, or as KQET in the 831 area code.
Outstanding PBS programming, KQED original productions, and more.

All HD programs

KQED Plus, KQET

KQED Plus / KQEH

Channels 54.1, 9.2, 25.2
XFINITY 10 and HD 710
Wave, DirecTV, Dish Network, AT&T U-verse: Channel # may vary, labeled as KQEH
KQED Plus, formerly KTEH.
Unique programs including the best British dramas, mysteries, and comedies.

PBS Kids

PBS Kids

Channel 54.4, 25.4, and 9.4
XFINITY 192 (Monterey/Salinas 372 and Sacramento/Fairfield 391)
Wave: Channel # may vary.
Quality children's programming. Live streaming 24/7 at pbskids.org.

KQED World

KQED World

Channel 9.3, 54.3 and 25.3
XFINITY 190 Monterey/Salinas 371 and Sacramento/Fairfield 390)
Wave: Channel # may vary.
Thought-provoking television — public affairs, local and world events, nature, history, and science.