Exploring Mexico's Kitchen with Rick Bayless
(2023)Streaming Episode Guide
Season 2
Rick Bayless is proud to share these sensational recipes with you. This curated collection includes his all-time favorite traditional Mexican dishes, meals you can prepare on the fly, classic tacos and salsa, memorable cocktails, and more.Weights and Measures
Episode 20 - 11-11-2023
When it comes to creating recipes, 'precision' is one of Rick's great talents. Fine-tuning your weighing and measuring skills, especially when baking, can help you perfect the cuisine you create in your home kitchen.
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Tuna Tostada
Episode 19 - 11-04-2023
Whenever Rick arrives in Mexico City, he always makes a beeline straight to Contramar, Gabriela Camara's groundbreaking seafood restaurant, for a long, leisurely lunch that always includes the restaurant's famous Tuna Tostada.
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Torta de Elote
Episode 18 - 10-28-2023
Due to its buttery richness, Rick always serves this dish warm from the oven, or after giving it some heat in the microwave or low oven. Serving it warm is the best way to thoroughly indulge in the torta's moist tenderness.
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Tinga Poblana
Episode 17 - 10-21-2023
Rich in roasted tomatoes, browned meat, and smoky chipotle chiles, this is one of Rick's favorite dishes. In colonial Puebla, tinga is offered as a stew (what we will make here), a torta, and stuffing for masa turnovers.
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Sopa Seca de Fideo
Episode 16 - 10-14-2023
While Rick admits there is something thoroughly craveable about a traditional fideo seco dish, this version gives it a run for its money. That said, crispy chorizo, diced avocado, and anejo cheese would not be at all out of place here.
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Sikil Pak
Episode 15 - 10-07-2023
The Mayan-named 'sikil pak' is a preparation that has been passed down for generations. Some cooks emphasize tomatoes in their mixture, but Rick prefers allowing the richness of the seeds to shine through. This dish is easy to love.
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Roasted Tomatillo Salsa
Episode 14 - 9-30-2023
Tomatillo salsa can be made in so many ways, and with varying proportions. Tomatillos are acidic and the process of roasting adds welcome sweetness. Plus, the bits of charred skin add a rustic gutsiness.
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Queso Fundido
Episode 13 - 9-23-2023
Queso fundido is, literally, melted cheese. That is, cheese put into an earthenware dish and melted beside, or over, a bed of coals. For this recipe, Rick took a page out of the fondue playbook and added a little beer to the mix.
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Potato-Chorizo Tacos
Episode 12 - 9-16-2023
These tacos are down-right delicious. And you can make them in a flash. The best versions of these tacos that Rick has ever tasted are from street vendors, where they have the potato-chorizo mixture browning on the side of the griddle.
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Oaxacan Piedrazo Salad
Episode 11 - 9-09-2023
In Spanish, a piedrazo translates to a "blow given with a stone," so the name itself serves as a warning. In this Spanish dish, 'the rock' is the chunk of hard bread, while the vinegar, chile, and salt are 'the blow' to your senses.
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My Knife Roll
Episode 10 - 9-02-2023
Hitting the road? Be ready to cook anywhere with a well-stocked knife roll. Here, Rick reveals his essentials.
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Using a Molcajete
Episode 9 - 8-26-2023
Molcajetes are for more than presenting your guacamole creations. Crushing rock against rock will bring out flavors and aromas that you will never achieve in a blender. Does it require more elbow grease? Yes. Is it worth it? Absolutely.
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Molcajete Care
Episode 8 - 8-19-2023
Invest a little time (and elbow grease) now to set yourself up for success later, by taking good car of your molcajete.
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Machacado con Huevo
Episode 7 - 8-12-2023
Rick Bayless introduces you to your new favorite breakfast. Ingredients-wise, he encourages you to buy carne seca that has already been pounded/milled from a Mexican grocery, or Online.
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A Tour of My Home Kitchen
Episode 6 - 8-05-2023
Rick gives you a quick tour of his home kitchen, including some custom-built features he added that add to his ability to entertain guests. Plus, he will offer one key tip for designing your kitchen for maximum efficiency.
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Knife Sharpening: Honing Steel
Episode 5 - 7-29-2023
One of the most essential tools in any home kitchen is a honing steel knife sharpener. Here, Rick demystifies the process so you can get in the habit of keeping your knives ready.
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Golden Eggplant Torta
Episode 4 - 7-22-2023
Rick takes the ubiquitous, soul-satisfying, Torta de Milanesa found throughout Mexico, and swaps out the meat for golden-crusted eggplant, then adds fresh goat cheese, fresh greens, a spoonful of smoky chipotle salsa, and cheese garnish.
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Enfrijoladas
Episode 3 - 7-15-2023
A plate of these addictive enfrijoladas served with a big salad and cold beer, or fruity red wine, makes for a delicious lunch or supper.
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Chipotle Salsa
Episode 2 - 7-08-2023
This is the rusty-colored red chile version of the green chile roasted tomatillo salsa, minus the cilantro. When Frontera Foods opened 25 years ago, this was one of the five iconic salsas on the menu, and ever since, sales have soared.
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Arroz a la Tumbada
Episode 1 - 7-01-2023
This brothy seafood and rice dish can accommodate pretty much anything from the sea you can think of adding to it. When looking to make a nice quick meal, this version of Arroz a la Tumbada is perfect for company.
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Season 1
What's in My Fridge?
Episode 20 - 10-05-2023
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.
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Tamales
Episode 19 - 9-28-2023
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.
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Scallop Tostadas with Salsa Macha
Episode 18 - 9-21-2023
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.
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Salsa Macha
Episode 17 - 9-14-2023
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.
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Reheating Tortillas
Episode 16 - 9-07-2023
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.
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Ponche
Episode 15 - 8-31-2023
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.
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Oaxacan Pasilla Salsa
Episode 14 - 8-24-2023
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.
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My Knife Collection
Episode 13 - 8-17-2023
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.
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Mussels a la Mexicana
Episode 12 - 8-10-2023
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.
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Microgreens
Episode 11 - 8-03-2023
Get an inside look at Rick Bayless' microgreens garden, a little basement oasis where he grows colorful herbs for his restaurants in Chicago.
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Hoja Santa in My Backyard
Episode 10 - 7-27-2023
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.
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Green Shrimp Cocktail
Episode 9 - 7-20-2023
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.
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Fresh Cheese Tostada with Oaxacan Flavors
Episode 8 - 7-13-2023
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.
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Enchiladas Suizas
Episode 7 - 7-06-2023
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.
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Enchiladas a la Plaza
Episode 6 - 6-29-2023
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.
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Crepas con Cajeta
Episode 5 - 6-22-2023
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.
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Chiles Rellenos
Episode 4 - 6-15-2023
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.
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Bunuelos
Episode 3 - 6-08-2023
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.
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Beginner's Mole
Episode 2 - 6-01-2023
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.
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Avocado-Tomatillo Salsa
Episode 1 - 6-01-2023
Rick Bayless shares his tasty recipe for Avocado-Tomatillo Salsa that is smooth and zesty, with a bright flavor profile.
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