Mexico–One Plate at a Time: Volume 5
Mexico–One Plate at a Time with Rick Bayless is an energetic and informative Public Television cooking show starring Rick Bayless, chef and owner of Chicago restaurants Frontera Grill and Topolobampo, James Beard Foundation National Chef of the Year, and award-winning cookbook author.
This Volume Five sampler serves up six episodes including: Mysteries of the Deep, Savoring Citrus, Tropical Sweet Tooth, Hacienda Renaissance, A Pig, a Pit, and a Plan, and Two Chefs at Playa.
Mysteries of the Deep - With the help of a local fisherman, Rick turns his catch of the day into a beachside Ceviche. At the Merida Market, Rick discovers a great Shrimp a la Vinagreta and then takes us home to his backyard for a stunning version of Lobster with Smoky Garlic Mojo on the grill.
Savoring Citrus - Rick takes us on a citrus groove to learn the ins and outs from limón to limas, the classic aromatic fruit used to make Sopa de Lima. In Chicago, Rick prepares Avocado-Mango Salad with a fresh lime juice and pumpkinseed dressing. At the Tutul Xiu Restaurant in Maní, Rick uncovers the secrets of the renowned grilled pork and sour orange dish called Poc Chuc.
Tropical Sweet Tooth - Rick transforms Mexican papaya into a surprising dessert - Caramelized Papaya with Mexican Cheese. For the classic sweet, Cocadas Horneadas, Rick uses frozen shredded coconut for an irresistible candy. Then Rick whips up a Mango-Lime Meringue Pie sure to inspire cooks everywhere.
Hacienda Renaissance - We join Rick on a field trip through the golden era of the haciendas in the Yucatan. In his home kitchen, he makes the classic Mayan-Spanish-European fusion dishes Yucatecan Black Bean Dinner and Capered Chicken. Hacienda San Jose, a luxury resort in the Yucatan, inspires Rick’s rendition of Achiote-Seared Shrimp.
A Pig, a Pit, and a Plan - We start our Yucatecan excursion in the small town of Tixkokob to learn the secrets from Silvio Campos, a local pit master known for his Slow-Roasted Achiote Pork. At home, Lanie Bayless lets us in on her secret weapon (a food processor) to easy Pickled Red Onions and Roasted Habanero Salsa. Meanwhile, Rick digs a pit in his backyard for his version of Cochinita Pibil.
Two Chefs at Playa - The adventure begins in Playa del Carmen when Rick hooks up with our other favorite Public Television chef, Jacques Pepin. They head to the beach in search of really fresh fish and to debate the merits of barracuda. Rick prepares a salad of grilled cactus, chaya leaves and arugula to top red chile-seared mahi mahi. Jacques sprinkles cumin and Mexican oregano over his pargo (red snapper), grills it whole, and then serves it with his version of a chopped tomato and avocado salsa.
Approximate running time: 80 minutes.
on all Cooking Show DVDs (USPS)
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