Mexico: One Plate at a Time

Salsa Lessons

Pizza of the Three Cultures

A Midsummer Night’s Taquisa

Open All Night

Keeping the Flame

Craving Crustaceans

Kidding Around

Garden Spots

Dessert Oasis

That’s a Mole! An Elegant Dinner for Eight

Timeless Tamales

Cocktails at Rick’s Place

Mexico’s Real Independence Day

Antojito Jones

Some people go trekking in search of wildlife. Rick will go to any length in search of great food. We find him boating d

Thrills and Chiles

Lend Me Your Ears

Tropical Cool

Rick’s on an adventure in Acapulco, the great international resort that’s making a major comeback. The weather’s b

Hip ‘n’ Happenin’

Health in the Balance

A Sterling Birthday

Savoring Sundays

We find Rick on a Sunday morning in a plaza in front of a beautiful baroque church in the mountains of Mexico as he sets

Acapulco—Jump Right In

Chorizo Hunter

Chorizo, the fresh pork sausage, has been called "the bacon of Mexico." Rick’s quest to find the best chorizo takes hi

Color on the Palate

The Mysteries of Chili

By a campfire in the Mexican high-plains dessert, Rick invites us to join him as he searches for the origins of chili co

It's a Shore Thing

Wading through the surf at Guayabitos, a charming fishing village on Mexico’s Pacific coast, Rick sets off in search o

Fusion Revolution

Standing amid the excavated layers of ancient civilizations in the Templo Mayor, right in the heart of modern Mexico Cit

Quest for Fire

Rick can’t resist the kind of well-seasoned, simple food grilled over a live fire—the stuff he’s enjoyed at thousa

The Capital of Hip

With more than 20 million people, and a dazzlingly rich cultural and culinary history, Mexico City is like its own plane

Welcome to Tequila

Tequila has come around—from “lick the salt and suck the lime” firewater, to chic drink of connoisseurs and hipste

Mexico Unplugged

When Rick wants to get away from the frantic pace of life in the restaurant world, he heads South. In this episode, he s

Super-Hero Sandwich

Rick and his daughter, Lanie, check out Mexico’s real-life super-hero subculture. It’s the surreal, splashy world of

The Mothers of Invention

Sure, there are great male chefs in Mexico. But women are the true mothers of this cuisine. From market cafes to hip new

Go Global. Eat Local.

Chilling out in Puerto Vallarta, the jewel of the Mexican Riviera, Rick gets thinking, not surprisingly, about food. Can

Archaeology for Breakfast

We find Rick somewhere in the jungles of Mexico, pondering the great questions of the ancient world—like, “what was

Muses for My Menu

Over a beautiful plate of food in the kitchen of his white-tablecloth restaurant, Topolobambo, Rick muses on the idea of

Tips and Salsa

In Mexico, salsa is neither a dip nor an afterthought. It’s an integral part of eating. “The more you know about sal

Mariachi Mania

Rick heads for Jalisco, the place where mariachi music originated, to investigate the history and mystery of this “nat

Eat, Drink and Be Merida

At one time, the henequen trade made Merida, the capital of the Yucatan, one of the richest cities in the world. Today,

Fresh Chiles, Hot & Cool

There are days when you want to take it easy and enjoy your favorite comfort food. Others, you just have to turn up the

Mysteries of the Deep

Water is a precious source of life—especially in the Yucatan jungle where there are no rivers or lakes. Rick goes deep

A Pig, a Pit, and a Plan

Cochinita pibil. Yucatan’s slow-cooked, banana leaf-wrapped pork specialty that never ceases to inspire Rick, whether

Savoring Citrus

There’s nothing like a tall glass of fresh-squeezed orange juice—naranjada—it’s called in Mexico. Rick takes us

Tropical Sweet Tooth

By now the secret is out: Rick has a sweet tooth. For everything from ripe fruit to homemade candies to luscious pies. A

Rick & Jacques. Two Chefs at Playa

More people visit the Yucatan peninsula than any other region of Mexico. They mostly come for the fun and the beaches wh

Yesterday, Today & Tamales

Rick defies the old adage to never shop when your hungry—he always shops hungry, to provide a source for inspiration.

Yucatan Snack-a-Thon

Who wouldn’t like to snack from dawn to dusk on all kinds of Yucatecan specialties? Just ask Rick and Lanie for some n

Modern Mayan

Rick finds wandering through the ancient Mayan ruins of Uxmal a humbling and inspiring experience. The Mayans built a gr

Paste Sensations

How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? It’s all in the magic paste, sa

Show Me the Honey

Yucatecan honey is renowned for its glorious color and rich flavor. Rick finds it everywhere from the Merida market stal

Hacienda Renaissance

The story of the Mexican hacienda sounds like it came from mythology—like one of those morality tales about the fleeti

Return to Hacienda

The 19th Century was the golden age of the Mexican hacienda, and today, some of these great plantation estates live on a

A Man, A Pan, Paella!

A lot of people know how to have a few guests over for a gourmet meal. And a lot of people know how to feed a big crowd

Beach Blanket Barbeque

It’s a barefoot-on-the-beach dinner party cooked, served, and eaten outdoors. But the catch of the day is…there’s

Let's Do Brunch

With a houseful of weekend guests, Rick and his daughter, Lanie, whip up an extra-special brunch buffet that turns Sunda

Taquisa for Ten

From street stalls to bustling taquerias and morning to midnight, tacos are Mexico’s favorite mini-meal—a few blissf

Ice Cream Social Skills

To celebrate a friend’s birthday, Rick reinvents a tradition from his Oklahoma childhood: the ice cream social, where

Seafood Cocktail Party

Who says cocktail parties have to be dressy, mood-lit affairs? Rick’s decided to reinvent cocktails with friends as an

The Whole Tamalada

Tamales are Rick’s idea of the perfect party food: little gift-wrapped packages of light fluffy masa dough with a whol

Summer and Smoke

It’s a hot, Midwestern summer day. The mood is slow and easy, and the garden’s in overdrive. So Rick decides to beat

Barbacoa Block Party

The Baylesses love to feed a crowd. And one of their favorite ways to do it is firing up the Mexican-style barbecue pit

Fiesta in the Fast Lane

Rick’s having people over for a relaxed evening of parlor games. He doesn’t want to spend all day cooking. But still

Tequila Flights and Bites

Rick’s on a mission to tell the world about tequila, and he’s starting with a party for 25 at home. But it’s not a

Street Fare Tonight!

After giving viewers a quick on-location crash course in Mexican street food, Rick gets an idea. Why not create a one-ni

Tacos on Fire!

Chiles Rellenos: The Stuff of Passion

Guac on the Wild Side

Salsas That Cook

In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season’s tomatoes to make a big batch

Triple Torta-Thon

Over a breakfast of tortas – Mexican sandwiches filled, in this case, with Rick’s quick Mexican scrambled eggs, bean

A Ceviche State of Mind

Nothing captures the spirit of a day at the beach in Mexico like the fresh seafood cocktail or ceviche. But you don’t

The Soul of Mole

Mole is an idea that’s half pre-Columbian, half European, and 100% Mexican – a sauce, a preparation and a national d

The Case for Quesadillas

What could be better than a freshly made, gooey, warm quesadilla? Rick answers the question by showing us how to make th

Confessions of a Carnita-vore

Carnitas – chunks of pork cooked slowly in lard until they’re golden and crisp on the outside and meltingly tender i

Tacos Hola!

We find Rick and his daughter, Lanie, at the Mexico City’s colorful Sonora Market, an emporium of medicinal herbs and

A Whole New Enchilada

Chorizo Made Easy

Liquid Gold

Rick and his daughter, Lanie, check out a fabulous fish fillet at a neighborhood restaurant in Mexico City, and then, at

Mediterranean Baja

The Baja California peninsula boasts a climate reminiscent of those on the Mediterranean Sea. Thousands of olive trees a

Tijuana Taco Crawl

People are passionate about their tacos in Tijuana. Ask any local and they’ll tell you their favorite—complete with

Cooking on the Sea of Cortez

Rick is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of Cortez with a local ecot

Presenting, World-Class Wines of Baja

Baja California Norte produces many world-class, gold medal-winning wines. That fact may surprise most people in the Uni

Eat Like a Local in Los Cabos

Ever travel to a tourist mecca and wonder what the locals eat? Rick does. So he joins his pal Hugo to find the best Mexi

From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay

Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay

Cooking in Wine Country

Ever dream of owning a winery? Don and Tru Miller made their dreams come true 12 years ago when they built Adobe Guadalu

Tijuana Round Table

There’s a long heritage of good food in Tijuana: It has an amazing taco culture and is the birthplace of the Caesar sa

Extraordinarily Delicious Ensenada

Fish tacos embody Ensenada’s history in one bite: Fresh fish from pristine waters encased in crispy batter influenced

Mexican Microbrews and Pub Fare

Many of us experienced our first Mexican beer on a beach with a squeeze of lime. Now we’re happy to see a beer revolut

Sustainable Aquaculture in the Rich Waters of Ensenada

Two of Ensenada’s best seafood chefs, Benito Molina and Alain Genchi, join Rick for a lesson in mollusk farming. Juan

Todos Santos Magic

Maybe it’s the water, maybe it’s the desert, but there’s definitely magic in the charming Baja town called Todos S

Baja Beach House Cooking

Rick introduces the viewers to some of Los Cabos top chefs and their restaurants then cooks dinner for them at a luxurio

Oaxaca’s Most Magical Holiday

Rick takes us on a remarkable journey through Oaxaca City during the revered Día de Los Muertos (Day of the Dead) holid

Oaxaca’s Live-Fire Cooking

Everything tastes better cooked over a wood or charcoal fire—at least that’s the Oaxacan credo. From soup to barbaco

Off the Beaten Path in Huatulco

The majority of the people who travel to Mexico go for the beaches. Little wonder when the beaches are as pristine as Hu

Artisan Mescal

Mescal is having a real renaissance, both in Mexico and in fine cocktail emporiums all over the United States. Rick take

Oaxaca, The Land of Seven Moles

So many moles, so little time. That’s how most visitors to Oaxaca feel when perusing the choices from mole pastes in t

Delicious Eco-Tourism

Ever on a quest to learn more about the food he grows and cooks, Rick even vacations with an agenda. This time he’s ta

The Kernel of Deliciousness

The variety of corns available in Oaxaca boggles the mind and the taste buds. Rick introduces us to Amado Ramirez Leyva

Mercado Madness

"You are what you eat." Brillat Savarin’s statement fuels Rick’s tour of the 21 de Noviembre market in downtown Oaxa

Oaxacan Cheese Primer

In Mexico, cheese is all about fresh cheese. So fresh, in fact, that Rick planned his cheesemaking with two local women

Puerto Escondido: Living the Dream

Ever dream of renting a space with a kitchen in Mexico just so you can cook all the fresh fish you can eat? Rick lives t

Chocolate & Coffee From Bean to Cup

In Mexico, it is just as common to start your day with a cup of steaming hot chocolate as it is with coffee. Little wond

Bringing Oaxaca Home

The once unknown state of Oaxaca, Mexico’s fifth largest, is now on the knowing traveler’s hit list. Its capital is

Oaxaca’s Top Chefs

Oaxaca has long been known for its seven moles, unparalleled home-cooking and remarkable market fare. Lately, its restau

A Seafood Dream

Restaurateur Gabriella Camara, owner of Contramar, just might be the most energetic woman in Mexico City. Raised by a fa

A Chef's Path

An early morning trek to the Central de Abastos, one of the world’s largest markets, with Rick Bayless and Chef Eduard

Island Time

“Eat your veggies” – it’s a line children from Mexico to Morocco hear from their parents. In this episode, we me

Under the Influence (of Tacos)

If there’s a face of Mexico City’s restaurant scene, it might be Jorge Vallejo’s. (Of course, it may also be Enriq

Mexico: It's (a) Wine Country

Rick’s got nothing against cerveza and margaritas, but in this episode he explores another side of Mexican drinking: W

Artisanal Bread in Tortilla Land

In the land of the tortilla, bread can often get overlooked. But if Chef Elena Reygadas has anything to say about it, br

Shaking up the Margarita

The Mercado Lazaro Cardenas is pretty standard as far as markets in Mexico City go. But turn one corner and suddenly you

How to Feed A City

Chef Edgar Nuñez wants to change the world. Like Rick, Edgar believes everyone should have access to fresh, local food;

A Passion for Cheese

Carlos Yescas is a cheesehead on a mission: Put the fine, outstanding artisanal cheeses of Mexico on everyone’s radar

Market Inspirations, Local Genius

Everywhere Rick goes, he asks chefs about Mexico’s up-and-coming talent. These days, Mexico City’s chefs all have th

Mexican Chocolate: The Next Chapter

Mexico and chocolate go together like salsa and chips. But if you hear “Mexican chocolate” and think of something to

Building a World-Class Cuisine Starts with a Sound Foundation

As the restaurant scene in Mexico City has exploded, so, too, have the culinary schools. Rick takes us to the Coronado C

It All Begins With Beans

Chefs can get excited over the littlest thing. For Josefina Santacruz, that thing is beans. She believes every cook shou

The Hunt for Caribbean Lobster

Deep in the Sian Ka’an nature reserve, there’s a seriously remote village called Punta Allen, where a team from the

Tour of Traditions

Ask anyone about traditional cooking in the Yucatán and you’re bound to hear the name Miriam Peraza, a grandmotherly

Off the Beaten Path Playa del Carmen

Rick brings you out of the plush resorts and into the streets of Playa del Carmen, where street vendors and roadside sta

Cerviches Gone Wild

The fertile waters of the Caribbean Sea provide exquisitely fresh fish, a bounty perhaps best translated on the plate th

Cooking Like a Local

Hartwood, one of Mexico’s most in-demand restaurants, sits nestled between the crystalline beaches and dense jungle in

Love of Live Fire Cooking

In Yucatán, cooking over fire is a way of life. Rick meets up with Chef Juan Pablo Loza, who ignites the wood-fire gril

Baking up Comfort

David Sterling, chef and author of “Yucatán: Recipes from a Culinary Expedition,” brings Rick on a whirlwind tour o

Splendor of Yucatan Enchanting Markets

Revered by his Mexican peers, Federico Lopez is one of Mexico’s most affable and talented chefs. He joins Rick at the

A Place of Deeply Rooted Innovation

If you could define the singular challenge facing Yucatecan chefs, it’s about honoring the past while pushing forward.

Chocolate Dreams Cacao Fantasies

Belgian-born chocolatier Mathieu Brees brings Rick deep in the jungles of Ticul for a tour of cacao groves. The serene s

Dreaming of Sustainable Agriculture

Chef Pedro Abascal is changing tourist’s perceptions of the food in Riviera Maya, using local farms to supply his hip

Pit Cooking Sacred and Smoky

Cooking in underground pits is an elemental part of Yucatecan cooking. In fact, it’s downright sacred, as we’ll see

Examining the Yucatans Natural Resources

The salt marshes of Celestun and a seaside octopus farm are unlikely places for a chef to get inspired. But Chef Roberto

A Tour of Tacos al Pastor

Tacos al Pastor are Mexico City’s most iconic taco, all red chile-marinated pork roasting slowly on a vertical spit an

Chilaquiles, Comforting and Classic

Chilaquiles are not just for hangovers, you know. Served everywhere from the regal downtown restaurant El Cardenal to th

Chocolate and Churros, Breakfast of Champions

In Mexico, golden crispy churros are served with a cup of nourishing, frothy hot chocolate, and there’s perhaps no bet

Teaching Tortilla Soup

Wherever you are in the world, a bowl of chicken soup is the cure for what ails you. In Mexico, that means a brothy bowl

Picture-Perfect Pozole Party

A giant pot of pork and hominy stew simmering over a wood fire (or in our modern kitchens, the stovetop) is a clarion ca

Beautifully Balanced Ceviche

How do you improve on ceviche? You don’t. You simply start with the freshest fish possible. Rick shows viewers how thr

Tried and True Tamales

There are seemingly as many styles of tamales as there are regions in Mexico, each steaming heap of fresh masa flavored

Choosing Chile Rellenos

At the serene kitchen at Roldán 37, Chef Romulo Mendoza prepares a perfect chile relleno, the classic battered and frie

You Don't Know the Whole Enchilada

When you say the word “enchiladas,” chances are you’re thinking about the saucy, cheesy affairs we’ve all come t

Crispy Carnitas

In the canon of Mexican tacos, the carnitas tacos claims its rightful, indulgent place at the top. Those golden, crispy

Always Time for Tacos

Whether in high-end restaurants or humble homesteads, the corn tortilla is the canvas on which Mexico creates some of it

All in for Albodingas

Did you know the humble little meatball has a starring role in the Mexican kitchen? In this episode, Rick sees tradition

Mole is Mexico's Mother Sauce

San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty m