Exploring Mexico's Kitchen with Rick Bayless

S01E01 1 Jun 23

6m

Avocado-Tomatillo Salsa

Rick Bayless shares his tasty recipe for Avocado-Tomatillo Salsa that is smooth and zesty, with a bright flavor profile.

S01E02

S01E02 1 Jun 23

28m

Beginner's Mole

Jammed with a harmonious balance of dried chiles, nuts, seeds, dried fruit, and chocolate, this mole poblano can be ready in about an hour's time, or more, if you want to let the pot simmer awhile. The key to success is preparation.

S01E03

S01E03 8 Jun 23

17m

Bunuelos

Bunuelos are remarkably thin, golden, crispy pastry disks that are popular throughout much of Mexico, especially around Christmastime, and are an obsession of Rick Baylesses.

S01E04

S01E04 15 Jun 23

30m

Chiles Rellenos

This recipe does not require many ingredients, but what it does require is a solid gameplan, and good technique. Rick Bayless will walk you through the dish's preparation step by step, and the outcome is well worth the wait.

S01E05

S01E05 22 Jun 23

22m

Crepas con Cajeta

Even though Rick Bayless cannot take you to where he learned how to prepare Mexico's most famous sweet treat, he can show you how to achieve the luscious texture, enticing aromas, and beautiful caramel color the dish is known for.

S01E06

S01E06 29 Jun 23

19m

Enchiladas a la Plaza

On the streets of Morelia, you will find Enchiladas a la Plaza, a wondrous style of enchilada in which a spoonful of richly flavored vegetables is piled atop (not inside) seared, red chili-flavored tortillas. Here is Rick's delish recipe.

S01E07

S01E07 6 Jul 23

21m

Enchiladas Suizas

Though these are more traditionally made with chicken, Rick's favorite version is made with a mixture of roasted vegetables. For this recipe, he calls for a modest amount of cheese melted on top, but you can always add more.

S01E08

S01E08 13 Jul 23

4m

Fresh Cheese Tostada with Oaxacan Flavors

Did you hang on to any of the Oaxacan Pasilla Salsa you made? We are going to put it to deliciously simple use with these Oaxacan-inspired tostadas. These are great for a quick snack, and even better if you let the cheese marinate.

S01E09

S01E09 20 Jul 23

5m

Green Shrimp Cocktail

When the temperatures drop, Rick likes to imagine he is somewhere much warmer, snacking on this creamy, crunchy, crowd-pleasing "green" version of a classic Mexican shrimp cocktail.

S01E10

S01E10 27 Jul 23

4m

Hoja Santa in My Backyard

Hoja Santa grows wild in the Southwest, but Rick has found a way to grow it in Illinois. The leaves of this plant are used as a wrapper, or as a seasoning for meat, fish, mushrooms, tamales, as well as a special ingredient in yellow mole.

S01E11

S01E11 3 Agu 23

3m

Microgreens

Get an inside look at Rick Bayless' microgreens garden, a little basement oasis where he grows colorful herbs for his restaurants in Chicago.

S01E12

S01E12 10 Agu 23

15m

Mussels a la Mexicana

Drive down the Baja coastline from San Diego to Ensenada and you will find many restaurants serving mussels plucked right from the bay's fertile cold waters. Here, Rick combines fresh mussels with a seared version of Salsa Mexicana.

S01E13

S01E13 17 Agu 23

7m

My Knife Collection

It is no secret: Rick loves kitchen knives. Whenever he travels, he visits specialty stores so that he may bring home something new for his collection. Here, he shows you some of his favorites, and reveals his kitchen essentials.

S01E14

S01E14 24 Agu 23

7m

Oaxacan Pasilla Salsa

Rick would love to be in Oaxaca right now, tasting mezcal, and lazily strolling the Zocalo. Since he is not headed there anytime soon, he figures the next best thing is to make Oaxacan Pasilla Salsa, containing Pasilla Oaxaqueno chiles.

S01E15

S01E15 31 Agu 23

18m

Ponche

Warm and fruit-filled, ponche is the traditional punch served at Christmastime posadas in Mexico. Serve it without alcohol or spike it con piquete ("with a little bite") by adding white rum.

S01E16

S01E16 7 Sep 23

5m

Reheating Tortillas

When you buy corn tortillas at the store, your work is still incomplete. Here, Rick shows you a helpful, foolproof way to reheat store-bought tortillas and keep them warm and pliable.

S01E17

S01E17 14 Sep 23

8m

Salsa Macha

Nutty, spicy, and good on just about anything you can put it on, Rick Bayless will reveal how to prepare a tasty salsa macha, your new go-to condiment.

S01E18

S01E18 21 Sep 23

6m

Scallop Tostadas with Salsa Macha

Inspired by the La Guerrerense seafood street cart in Ensenada, Rick heads to the kitchen to create these perfect little scallop tostadas. If you want to follow the lead of Sabina Bandera, you can serve them raw.

S01E19

S01E19 28 Sep 23

31m

Tamales

The very best tamales are made from fresh-ground corn masa, and fresh-rendered pork lard. You can make delicious tamales with alternative ingredients, as well. First, Rick outlines the equipment and basic ingredients you will need.

S01E20

S01E20 5 Okt 23

3m

What's in My Fridge?

It is true. People always want to know what is inside a chef's home refrigerator, so Rick has decided it is time to give you a glimpse inside his.