Mexico: One Plate at a Time with Rick Bayless

NR 1 Season

Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25.

Genre: Travel

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13 Episodes

1 - Mediterranean Baja 26 min

The Baja California peninsula boasts a climate reminiscent of the Mediterranean Sea. Rick makes tacos with ingredients from the gardens of the Rancho La Puerta spa and meets up with Chefs Miguel Angel Guerrero Yagues and Jair Tellez.

2 - Tijuana Taco Crawl 26 min

Three local Tijuana foodies take Rick on a taco crawl. Experience arrachera tacos, suadero tacos, sauteed and fried shrimp tacos, steamed tacos, and smoked salmon tacos. At home, Rick creates a taco feast for a casual backyard cookout.

3 - Cooking on the Sea of Cortez 26 min

Rick is always up for a cooking challenge, and after a day on the waters of the Sea of Cortez, Rick grills dinner for the group on the beach of Espiritu Santo Island. To stock up on supplies Rick shops in the La Paz market for ingredients.

4 - Presenting: World-Class Wines of Baja 26 min

Join Rick and winemaker Hugo d'Acosta as they toast the world-class wines of Baja California Norte. Hugo first introduces Rick his Casa de Piedra wines before moving on to Tres Mujeres, L.A. Cetto, and the San Rafael Winery.

5 - Eat Like a Local in Los Cabos 26 min

Ever travel to a tourist mecca and wonder what the locals eat? Join Rick and his friend Hugo to find the best Mexican food in Los Cabos. First stop is the municipal market in San Jose del Cabo, then they enjoy carnitas at Los Michoacános.

6 - A Delicious Feast in Magdalena Bay 26 min

Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay. They catch up with local lobster fishermen and clam divers and follow that up with shore lunch on Isla de Magdalena.

7 - Cooking in Wine Country 26 min

Ever dream of owning a winery? Don and Tru Miller made their dreams come true when they built Adobe Guadalupe. Rick's dream of cooking in their stunning kitchen, with its handmade wood-fired oven, comes true this season. Dream on.

8 - Tijuana Round Table 26 min

There is a long heritage of good food in Tijuana. The city has an amazing taco, culture and is the birthplace of the Caesar salad. Today, Tijuana boasts one of the top culinary schools in the country and some of the best chefs in Mexico.

9 - Extraordinarily Delicious Ensenada 26 min

Fish tacos embody Ensenada's history: Fresh fish from pristine waters encased in crispy batter influenced by Asian immigrants, topped with Spanish-inspired creamy sauces, wrapped in a very Mexican corn tortilla, and spiked with chile.

10 - Mexican Microbrews and Pub Fare 26 min

Many of us experienced our first Mexican beer on a beach with a squeeze of lime. Now we are happy to see a beer revolution rumbling in the Baja peninsula. Rick takes us from the Tecate brewery to the Tijuana brewery. Salud-

11 - Sustainable Aquaculture in the Rich Waters of Ensenada 26 min

Two of Ensenada's best chefs, Benito Molina, and Alain Genchi, join Rick for a lesson in mollusk farming. Juan Carlos Lapuente takes the trio to the rich coastal waters to see oyster and mussel farming and learn why these waters thrive.

12 - Todos Santos Magic 26 min

There is magic in the charming Baja town of Todos Santos. It all starts at the roadside bar Art and Beer. Then Rick checks into the Hotel California before meeting with Sergio Jaurequi, as well as Chefs Dona Ramona and Dany Lamote.

13 - Baja Beach House Cooking 26 min

Rick introduces us to some of Los Cabos' top chefs and their restaurants, then cooks dinner for them at a luxurious beach house. At dinner, Rick, Margarita, and the local chefs discuss the philosophy of cooking and dining together.