Mexico: One Plate At A Time





Episode Guide

  • Season 11
    • Examining the Yucatan's Abundant Natural Resources
      The Season 11 finale features chef Roberto Solis, who runs the restaurant Nectar in Merida. He shows how to make three of his restaurant's popular dishes: cebollas negras, poc chuc de pulpo and seared pork belly with grilled pineapple and tomatillo. Back in Chicago, the menu includes tostadas of charred octopus and escabeche; ared chile pork belly with braised kale; and the traditional Yucatecan coconut dessert of manjar blanco.moreless
    • Pit Cooking, Sacred and Smoky
      Mucbil pollo is prepared at a Hanal Pixan ceremony; the process of making cochinita pibil, from the digging of the pit to the garnishing of the tacos, is chronicled; and, back in Chicago, short ribs with ancho BBQ sauce and pollo pibil is made. Also: the smoky ovens in Temozón, a village known for its smoked meat; and Momocoa, a Southern-American-Yucatecan barbecue joint in Merida.moreless
    • Dreaming of Sustainable Agriculture
      A visit to the Riviera Maya on the Yucatán Peninsula features chef Pedro Abascal, who uses local farms to supply his restaurants. Included: roasted lamb in adobo; grilled leg of lamb with green garlic mojo, camote mash and grilled asparagus with pasilla crema; and skillet cake.
    • Chocolate Dreams, Cacao Fantasies
      Cacao groves and a chocolate factory are toured. Also: making chocolate cake with candied ancho chile; red mole with chocolate; and a cocktail featuring macerated cacao and chile-infused tequila.
    • A Place of Deeply Rooted Innovation
      Yucatecan chef Pedro Evia, co-owner of Ku'uk, discusses tradition; and, with his mother, makes traditional sopa de lentejas. He also shares his modern take on the same dish. Also: recado negro to complement cured duck; and tacos with eggs and burnt habanero salsa, avocado and red onion.
    • The Splendor of Yucatan's Enchanting Markets
      A visit to Yucatán stops at the Mercado Municipal in Valladolid and a decades-old meat market in Temozón; and features chef Federico Lopez's catering kitchen, where a salad of beans, squash, heirloom tomato and chile dulce is made. Also: pork tenderloin with longaniza sausage and beans; lima bean soup with ham hock; and pork lomitos.moreless
    • Baking Up Comfort
      A culinary tour of the Yucatán Peninsula with chef David Sterling, author of "Yucatán: Recipes From a Culinary Expedition." Also: making sugar-dusted hojaldras.
    • Love of Live Fire Cooking
      Wood-fired grilling is discussed with chef Juan Pablo Loza, who makes octopus with pineapple; chef Federico Lopez, who makes tikin xic (grilled fish smothered with achiote); and chef Eric Werner, who shows his all wood-fire kitchen at Hartwood in Tulum. Also: making chuc, a traditional citrusy grilled spicy pork dish; and spatchcocked chicken al oregano.moreless
    • Cooking Like a Local
      A visit to the Hartwood restaurant in Tulum spotlights the eatery's farm-to-table supply chain; and inspires a trip to Playa del Carmen's markets in search of produce and chiles. Also: making poblanos rellenos with tatume squash and longaniza sausage; grilled fish with avocado salsa; and coconut bread pudding.
    • Ceviches Gone Wild
      A ceviche of fresh lobster is made while on a boat in the Sian Ka'an nature reserve; and, at a swanky rooftop restaurant, a Peruvian-inspired mandarin, carrot, habanero and ginger ceviche with leche de tigre broth is made. Also: coconut-shrimp ceviche; a ceviche of pargo with an herby green "mojito" broth; aguachile; and a "Bloody Maria" coctel with a spicy salt rim.moreless
    • Off the Beaten Path in Playa del Carmen
      A tour of Playa del Carmen spotlights street vendors and roadside stands; and Le Chique, a modern dining room between Cancun and Puerto Morales. Later, in Chicago, Rick shows how to make slow-cooker carnitas, summer squash and guero chile; and grilled achiote catfish with spicy habanero mayo.
    • A Tour of Traditions
      Chef Miriam Peraza leads a tour of the Mercado de Lucas de Galvez in Merida that includes a look at the making of recado spice pastes as well as pit-cooked cochinita pibil. Later, at Merida's Manjarblanco restaurant. Peraza shows how she makes sopa de lima and queso relleno. Rick, back in Chicago, makes papadzules and cochinita pibil.moreless
    • The Hunt for Caribbean Lobster
      The Season 11 premiere visits the remote village of Punta Allen, which is located in the Sian Ka'an nature reserve, where Rick and chef Juan Pablo Loza join members of a sustainable lobster fishing cooperative on an oceanic outing. Also: a feast of grilled lobster zarandeado with adobo mayo and sweet corn puree is prepared in the gardens of the Rosewood Mayakoba resort; and Rick makes greens with grilled honey-lime dressing and a sweet-and-spicy, chipotle-honey glazed shrimp dish in his kitchen.moreless
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