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Full Episodes
Episode
25:25
Mexico: One Plate at a Time with Rick Bayless
Mole is Mexico's Mother Sauce
Rick leads a lesson in red mole making and prepares a herbacious mole verde with fish.
Episode
25:25
Mexico: One Plate at a Time with Rick Bayless
All in for Albondigas
Meatball torta and traditional versions of albondigas in the old-school Bar Mancera.
Episode
25:25
Mexico: One Plate at a Time with Rick Bayless
Always Time for Tacos
Steak tacos al carbon, bistec tacos a la plancha and stewed tacos de guisado are prepared.
Episode
25:25
Mexico: One Plate at a Time with Rick Bayless
Crispy Carnitas
Los Panchos, a Mexico City institution famous for carnitas, is visited for duck carnitas.
Episode
25:25
Mexico: One Plate at a Time with Rick Bayless
You Don't Know the Whole Enchilada
Rick makes classic green chile enchiladas and red chile shrimp enchiladas.
Episode
25:25
Mexico: One Plate at a Time with Rick Bayless
Choosing Chiles Rellenos
Rick demonstrates the tricky business of battering and frying chiles for chiles rellenos.
Episode
25:24
Mexico: One Plate at a Time with Rick Bayless
Tried and True Tamales
Rick explores classic Central-style tamales and at home prepares a sweet corn tamale.
Episode
25:25
Mexico: One Plate at a Time with Rick Bayless
Beautifully Balanced Ceviche
Rick makes classic ceviche and dials it up with coconut and a little booze.
Episode
25:24
Mexico: One Plate at a Time with Rick Bayless
Picture-Perfect Pozole Party
Rick explores pozole in Mexico and creates seafood pozole verde.
Episode
25:24
Mexico: One Plate at a Time with Rick Bayless
Teaching Tortilla Soup
Rick prepares a tried-and-true sopa de tortilla and a meal-in-a-bowl lamb-pasilla caldo.