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Mexico-One Plate at a Time: Volume 1

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.



Mexico-One Plate at a Time: Volume 1
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This Volume One sampler serves up four episodes of action, adventure and, of course, the approachable, hip dishes that have become Bayless’s trademark.

 

Episodes included:

 

Ceviche in the Limelight - Ceviche, traditional Mexican lime-marinated seafood with green chiles and tomato: it’s so ancient, so simple.

 

Holy Mole - Rich, complex and shrouded in mystery, Red Mole sauce is widely regarded as the crowning achievement of Mexican cooking.

 

Three Hot Tamales - Tamales. They’re sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten out of hand as a morning or evening snack, and universally loved.

 

Pozole Party - Pozole—Mexico’s festive pork and hominy stew—cooks slowly all day. As the corn and meat simmer, Rick takes us to the ruins of Mitla, where he reveals one of the most ancient and fundamental cooking techniques of Mexico.

 

Approximate running time: 80 minutes

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