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Mexico: One Plate at a Time with Rick Bayless
Beautifully Balanced Ceviche
Season 12
Episode 6
How do you improve on ceviche? You don't. You simply start with the freshest fish possible. Rick shows viewers how three eateries, including a decades-old street stall and upstart vendor making waves in San Juan Market, translate super-fresh fish into beautifully balanced ceviches. In his Mexico City kitchen, Rick makes the case for unfussy classic ceviche.
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25:25
Rick leads a lesson in red mole making and prepares a herbacious mole verde with fish.
25:25
Meatball torta and traditional versions of albondigas in the old-school Bar Mancera.
25:25
Steak tacos al carbon, bistec tacos a la plancha and stewed tacos de guisado are prepared.
25:25
Los Panchos, a Mexico City institution famous for carnitas, is visited for duck carnitas.
25:25
Rick makes classic green chile enchiladas and red chile shrimp enchiladas.
25:25
Rick demonstrates the tricky business of battering and frying chiles for chiles rellenos.
25:24
Rick explores classic Central-style tamales and at home prepares a sweet corn tamale.
25:24
Rick explores pozole in Mexico and creates seafood pozole verde.
25:24
Rick prepares a tried-and-true sopa de tortilla and a meal-in-a-bowl lamb-pasilla caldo.
25:24
Mexican hot chocolate features churro nibbles showered atop ice cream.
25:55
Traditional chilaquiles get an elegant touch with fried butternut strips.
25:24
Mexico city taco culture is explored. Features: Tacos al pastor and black cod al pastor.