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Mexico: One Plate at a Time with Rick Bayless

The critically acclaimed Public Television series, Mexico: One Plate at a Time with Rick Bayless, brings to life the foods, the flavors, the stories, and the fun of Mexico.
26 épisodes
TV-G (TOUS PUBLICS)
Disponible à l'achat

Épisodes

  1. S. 1 ÉP. 1 - The Whole Enchilada
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    The word "enchilada" means "in chile," and in Mexico, the most beloved version is a street snack: a corn tortilla dipped in chile sauce that are a far cry from the limp, stuffed tortillas swimming in red sauce and molten cheese in the U.S.
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  2. S. 1 ÉP. 2 - Let's Talk Tacos
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing.
    Disponible à l'achat
  3. S. 1 ÉP. 3 - The Straight Cheese on Quesadillas
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese.
    Disponible à l'achat
  4. S. 1 ÉP. 4 - Sopes and Gorditas: Masa Appeal
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Every culture has its small bites-sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category: "antojitos," the foods you crave.
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  5. S. 1 ÉP. 5 - Tacos from the Ground Up
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Homey tacos de cazuela-soft corn tortillas rolled around fillings simmered slowly in earthenware pots-are the soul of Mexican comfort food. And nothing makes them more appealing than just-baked tortillas.
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  6. S. 1 ÉP. 6 - Ceviche in the Limelight
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Rick is out to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in lime and chiles: it's so ancient, so elemental and so easy, you don't even need a kitchen to make it.
    Disponible à l'achat
  7. S. 1 ÉP. 7 - Green Sauce and Tomatillos: Mexican Vine Dining
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Rick takes us out to the garden to discover just what a tomatillo is and isn't (hint-it's not very closely related to a tomato), with tips on how to grow tomatillos, what to look for when buying them and how to judge their ripeness.
    Disponible à l'achat
  8. S. 1 ÉP. 8 - A la Mexicana: The Soul of Mexican Dining
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Call it coincidence or call it fate, but Mexico's national colors-red, white and green-wind up at the center of a whole family of emblematic, home-style "comfort food" dishes, known simply as "a la Mexicana."
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  9. S. 1 ÉP. 9 - Fruit, Aguas, Ices & Paletas: The Ripe Stuff
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Fruit is everywhere in Mexico-sweet, colorful and refreshing. And it's sold ripe, so the lush smell of tropical fruit is always in the air.
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  10. S. 1 ÉP. 10 - Rice to the Occasion
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Rice is everywhere in Mexico: as the second course in traditional comida, as a beautiful accompaniment to seafood, and more. But it was not always this way. Join Rick as he traces the history of this relative newcomer to the Mexican diet.
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  11. S. 1 ÉP. 11 - Caldo de Pollo and Tortilla Soup: The Super Bowl
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Every culture has its soothing, soulful soup, and in Mexico, it's Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and herbs.
    Disponible à l'achat
  12. S. 1 ÉP. 12 - Chiles Rellenos and Other Cool Stuff
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    What makes these stuffed chiles in a golden soufflé batter so special? Rick takes us into the Frontera kitchen to show us firsthand.
    Disponible à l'achat
  13. S. 1 ÉP. 13 - Fish a la Veracruzana: How to Fish for Compliments
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Rick takes us to the port of Veracruz for a look at the city's most famous contribution to Mexican cooking, a fittingly Mediterranean fish preparation known simply as "a la Veracruzana" that features a whole fish baked in a tangy sauce.
    Disponible à l'achat
  14. S. 1 ÉP. 14 - Carne Asada: Great Steak Out
    11 avril 2003
    24 min
    TV-G (TOUS PUBLICS)
    How do you turn a backyard cookout into a party to remember? At Rick's place, you raise the stakes and get the guests involved in the cooking.
    Disponible à l'achat
  15. S. 1 ÉP. 15 - Adobo: Chiles Cut and Dried
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Rick deftly debunks the most common myths about the role of chiles in Mexican cooking.
    Disponible à l'achat
  16. S. 1 ÉP. 16 - Beans Inside and Out
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    An exploration of the deceptively complex and varied world of beans, one of Mexico's most ubiquitous staple foods.
    Disponible à l'achat
  17. S. 1 ÉP. 17 - Barbacoa and Cochinita Pibil: Down to Earth Cooking
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams.
    Disponible à l'achat
  18. S. 1 ÉP. 18 - Mojo and Esacabeche: The Light Fantastic
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Authentic Mexican food is fresher, more complex, and especially lighter than most Americans realize. Case in point: two classic Mexican preparations, Mojo and Escabeche.
    Disponible à l'achat
  19. S. 1 ÉP. 19 - Three Hot Tamales
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Tamales are sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten as a morning or evening snack, and universally loved. And when it comes to rolling your own, making tamales is easier than you think.
    Disponible à l'achat
  20. S. 1 ÉP. 20 - Seafood Stew: The Perfect Warm-Up
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    It's a total-immersion introduction to seafood stew, as Rick takes us from Chicago's Maxwell Street Mexican Market to the seafood stalls and restaurants of Veracruz where Rick shops for seafood, giving all kinds of helpful tips along the way.
    Disponible à l'achat
  21. S. 1 ÉP. 21 - Beyond Chips & Salsa
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    There's nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. And fresh-made chips deserve fresh-made salsa.
    Disponible à l'achat
  22. S. 1 ÉP. 22 - Holy Mole: Mexico City
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Richly complex, shrouded in mystery and misconceptions, mole is widely regarded as the crowning achievement of Mexican cooking. Its origins are the stuff of myth and magic and the flavors and techniques come together with remarkable depth.
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  23. S. 1 ÉP. 23 - Chocolate: The Magic Ingredient
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods.
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  24. S. 1 ÉP. 24 - Green Mole & Pipian: Lessons of the Mayoras
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    A tangy, tomatillo-based sauce thickened with toasted pumpkin seeds, pipian verde is served with everything from chicken to fish and seafood in the most sophisticated restaurants and the most humble market fondas.
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  25. S. 1 ÉP. 25 - Cajeta & Flan: Plaza Sweets
    1 janvier 2000
    24 min
    TV-G (TOUS PUBLICS)
    Join Rick as he makes goat's milk cajeta, classican Mexican vanilla flan, and more in this master lesson in confection-making.
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Détails

En savoir plus

Audio
English
Sous-titres
English [CC]
Réalisation
Chris Gyoury
Production
Simon Griffith
Rôles principaux
Rick Bayless
Studio
GoTraveler
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