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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 ...

More »


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

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Vermont transplant and Guster frontman Ryan Miller seeks out far-fetched friends across the state! Available exclusively online.

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