Mexico - One Plate at a Time with Rick Bayless

Episode Guide


Season 7


Liquid Gold (#713)

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

Chorizo Made Easy (#712)

Chorizo, the succulent pork sausage seasoned with chiles, spices and a touch of vinegar, is the ...

A Whole New Enchilada (#711)

Rick's out to dispel the notion that an enchilada is all about smothering tortillas in sauce and ...

Tacos Hola! (#710)

We find Rick and his daughter, Lanie, at the Mexico City's colorful Sonora Market, an emporium of ...

Confessions of a Carnita-Vore (#709)

Carnitas - chunks of pork cooked slowly in lard until they're golden and crisp on the outside and ...

The Case for Quesadillas (#708)

What could be better than a freshly made, gooey, warm quesadilla? Rick answers the question by ...

The Soul of Mole (#707)

Mole is an idea that's half pre-Columbian, half European, and 100% Mexican - a sauce, a preparation ...

A Ceviche State of Mind (#706)

Nothing captures the spirit of a day at the beach in Mexico like the fresh seafood cocktail or ...

Triple Torta-Thon (#705)

Over a breakfast of tortas - Mexican sandwiches filled, in this case, with Rick's quick Mexican ...

Salsas That Cook (#704)

In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season's tomatoes ...

Guac on the Wild Side (#703)

Everyone loves guacamole. And for every person you ask, there's a secret recipe and a preferred ...

Chiles Rellenos: The Stuff of Passion (#702)

At the romantic San Angel Inn, a lush hacienda-turned-restaurant in Mexico City's Coyoacan ...

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Vermont PBS names new President & CEO

Vermont PBS Board Chair Rob Hofmann is pleased to announce the appointment of Holly Groschner as President and CEO. Read more...

Brothers of the Gut

Did you miss Brothers of the Gut? Catch it again March 5, 2015 at 8:00 pm! You can still order the DVD as well. Check out the documentary page for more info!

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