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Upcoming Broadcasts:

The Hunt for Caribbean Lobster (#1101H) Duration: 26:46 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED 9: Sun, Apr 29, 2018 -- 1:30pm Remind me
  • KQED 9: Sat, May 19, 2018 -- 10:00am Remind me

Pit Cooking, Sacred and Smoky (#1112H) Duration: 26:46 STEREO TVG

Cooking in underground pits is an elemental part of Yucatecan cooking. In fact, it's downright sacred, as we'll see during the preparation of mucbil pollo at an intimate candlelit Hanal Pixan ceremony (think of it as the Yucatan's version of Dias de Los Muertos.) Rick heads to Yaxunah to see the entire process of making cochinita pibil, from the digging of the pit to the garnishing of the tacos. Rick also visits the smoky ovens in Temozon, a village known throughout Yucatan for its purveyors of smoked meats. Then, he places a big order at Momocoa, a Southern-American-slash-Yucatecan barbecue joint in Merida run by Chef Paloma Ponce. All of the smoke stokes Rick's inner pit master, so back in Chicago he makes short ribs with ancho BBQ sauce and pollo pibil.

Upcoming Broadcasts:

  • KQED 9: Sat, May 5, 2018 -- 10:00am Remind me

A Tour of Traditions (#1102H) Duration: 26:46 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED 9: Sun, May 6, 2018 -- 1:30pm Remind me

Examining the Yucatan's Abundant Natural Resources (#1113H) Duration: 26:46 STEREO TVG

The salt marshes of Celestun and a seaside octopus farm are unlikely places for a chef to get inspired. But Chef Roberto Solis' approach to food has always been a little different - just see the menu of his revered restaurant Nectar in Merida, which continues to charm and dazzle. In Nectar's kitchen, Roberto shows Rick how to make three of his restaurant's favorite dishes: cebollas negras, poc chuc de pulpo and deeply satisfying crispy, seared pork belly with grilled pineapple and tomatillo. At home, Rick prepares tostadas of charred octopus and escabeche, plus a succulent slow cooker red chile pork belly with braised kale. To finish it off, Rick makes manjar blanco, a traditional Yucatecan coconut dessert.

Upcoming Broadcasts:

  • KQED 9: Sat, May 12, 2018 -- 10:00am Remind me

Off The Beaten Path In Playa del Carmen (#1103H) Duration: 26:46 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED 9: Sun, May 13, 2018 -- 1:30pm Remind me

Ceviches Gone Wild (#1104H) Duration: 26:46 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED 9: Sun, May 20, 2018 -- 1:30pm Remind me

Cooking Like A Local (#1105H) Duration: 26:46 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED 9: Sun, May 27, 2018 -- 1:30pm Remind me
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KQED DTV Channels

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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.
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KQED Plus, formerly KTEH.
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Channel 54.4, 25.4, and 9.4
XFINITY 192 (Monterey/Salinas 372 and Sacramento/Fairfield 391)
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KQED World

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