Rick Bayless
Cast
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Series SeasonSeason 1 episodes2023
Exploring Mexico's Kitchen with Rick Bayless
Season 1
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Episodes
Each episode has its own detail page.
Episode 16 min2023-06-01
Avocado-Tomatillo Salsa
Rick Bayless shares his tasty recipe for Avocado-Tomatillo Salsa that is smooth and zesty, with a bright flavor profile.
Episode 228 min2023-06-01
Beginner's Mole
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.
Episode 317 min2023-06-08
Bunuelos
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.
Episode 430 min2023-06-15
Chiles Rellenos
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.
Episode 522 min2023-06-22
Crepas con Cajeta
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.
Episode 619 min2023-06-29
Enchiladas a la Plaza
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.
Episode 721 min2023-07-06
Enchiladas Suizas
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.
Episode 84 min2023-07-13
Fresh Cheese Tostada with Oaxacan Flavors
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.
Episode 95 min2023-07-20
Green Shrimp Cocktail
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.
Episode 104 min2023-07-27
Hoja Santa in My Backyard
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.
Episode 113 min2023-08-03
Microgreens
Get an inside look at Rick Bayless' microgreens garden, a little basement oasis where he grows colorful herbs for his restaurants in Chicago.
Episode 1215 min2023-08-10
Mussels a la Mexicana
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.
Episode 137 min2023-08-17
My Knife Collection
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.
Episode 147 min2023-08-24
Oaxacan Pasilla Salsa
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.
Episode 1518 min2023-08-31
Ponche
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.
Episode 165 min2023-09-07
Reheating Tortillas
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.
Episode 178 min2023-09-14
Salsa Macha
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.
Episode 186 min2023-09-21
Scallop Tostadas with Salsa Macha
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.
Episode 1931 min2023-09-28
Tamales
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.
Episode 203 min2023-10-05
What's in My Fridge?
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.