Mexico: One Plate at a Time
Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25.
- 2003-2019
- 12 seasons
- WTTW
- Documentary
- TV-G
Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25.
Season 12 Episode Guide
13 Episodes 2019
Episode 1
A Tour of Tacos al Pastor
Mon, Apr 1, 2019
Tacos al Pastor are Mexico City's most iconic taco, all red chile-marinated pork roasting slowly on a vertical spit and sliced with glistening pineapple into a warm corn tortilla.
Episode 2
Chilaquiles, Comforting and Classic
Mon, Apr 8, 2019
Chilaquiles are served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus. Rick's homemade version will be your next favorite "anytime" recipe.
Episode 3
Chocolate and Churros, Breakfast of Champions
Mon, Apr 15, 2019
In Mexico, golden crispy churros are served with a cup of nourishing hot chocolate, and there's perhaps no better snack in the whole republic. Rick's recipe begins with classic Mexican hot chocolate and ends with churro nibbles showered atop Mexican hot chocolate ice cream.
Episode 4
Teaching Tortilla Soup
Mon, Apr 22, 2019 25 mins
In Mexico, Rick shows you this big bowl of comfort tortilla soup at a downtown diner, and at a historically luxe Inn. At his Chicago home kitchen, Rick uses his kitchen's pressure cooker to make two nurturing soups.
Episode 5
Picture-Perfect Pozole Party
Mon, Apr 29, 2019
Rick takes you inside Casa Churra in the bustling downtown and El Pozole de Moctezuma, famous for its Guerrero-style pozole. In Chicago, he steps through a showcase seafood pozole verde, rich and lush with velvety broth.
Episode 6
Beautifully Balanced Ceviche
Sun, May 5, 2019
Rick shows viewers how three eateries translate super-fresh fish into beautifully balanced ceviches. In his Mexico City kitchen, Rick makes the case for classic ceviche. Then he dials it up notch at home with recipes for ceviches with coconut and a little booze.
Episode 7
Tried & True Tamales
Mon, May 13, 2019
Tamales, tamales. From iconic corn-husked versions at the casual Tamales Teresita, as well as the denser, banana-leaf-wrapped Chiapanecos style, sold by a family outside the historic San Juan Bautisa church. At home, Rick prepares a surprising sweet corn tamale.
Episode 8
Choosing Chilles Rellenos
Mon, May 20, 2019
At the serene Roldán 37, Chef Romulo Mendoza prepares a perfect chile relleno. Then it is off to Pasilla de Humo and El Pescadito. To ensure at-home success, Rick provides in-depth details on the preparation of a classic- chiles rellenos.
Episode 9
You Don't Know the Whole Enchilada
Mon, May 27, 2019
When you say the word "enchiladas," chances are you are thinking about the saucy, cheesy affairs we all know and love. In Mexico City, you will find a variety of enchiladas, both in the simplest of markets and in the nicest of restaurants.
Episode 10
Crispy Carnitas
Mon, Jun 3, 2019
In the canon of Mexican tacos, the carnitas tacos has reached pinnacle. Golden, crispy pieces of pork nestled in a corn tortilla, coupled with a bracing squeeze of lime and a spoonful of creamy guacamole, represents pure taco perfection.
Episode 11
Always Time for Tacos
Mon, Jun 10, 2019
The corn tortilla is the canvas upon which Mexico creates some of its most classic cuisine. Rick shows us three styles of tortilla in Mexico City: steak tacos al carbon, bistec tacos a la plancha, and stewed tacos de guisado.
Episode 12
All in for Albondigas
Mon, Jun 17, 2019
Did you know that the humble little meatball has a starring role in the Mexican kitchen? Explore traditional versions of albondingas in the old-school Bar Mancera, as well as modern versions in hipster haven Cicatriz, with Rick Bayless.
Episode 13
Mole is Mexico's Mother Sauce
Mon, Jun 24, 2019
San Pedro Atocpan is a small town that produces 60% of the mole eaten in Mexico. Taste mole in all its mouthwatering forms, including the elegant mole madre, red mole, and an herbacious mole verde with fish that will knock your socks off.