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Mexico: One Plate at a Time with Rick Bayless
201613 episódios
Freevee (com publicidade)
Episódios
- T11 E1 - The Hunt for Caribbean LobsterVer em dispositivos compatíveis16 de setembro de 201625 minDeep in the Sian Ka'an nature reserve is a remote village named Punta Allen, Rick and Chef Juan Pablo join a team representing the local sustainable lobster fishing cooperative for an afternoon at sea. The day's catch? A Caribbean lobster.Freevee (com publicidade)
- T11 E2 - A Tour of TraditionsVer em dispositivos compatíveis23 de setembro de 201625 minChef Miriam Peraza and Rick tour the bustling Mercado de Lucas de Galvez in Merida before visiting the remote town of Yaxunah. At Manjarblanco restaurant, Miriam reveals her secret behind classic panuchos, sopa de lima, and queso relleno.Freevee (com publicidade)
- T11 E3 - Off the Beaten Path in Playa del CarmenVer em dispositivos compatíveis30 de setembro de 201625 minJoin Rick in Playa del Carmen where roadside vendors and stands serve authentic Mexican food. At Le Chique, Chef Jonatán Gómez Luna dazzles Rick with feats of molecular gastronomy. Also, Rick reveals how to execute the perfect taco party.Freevee (com publicidade)
- T11 E4 - Ceviches Gone WildVer em dispositivos compatíveis7 de outubro de 201625 minThe Caribbean Sea provides bountiful fish, aptly translated on the plate through ceviche. Meet Chefs Pedro Abascal, Xavier Perez Stone, and Diego Lopez who reveal their own delectable ceviches, and visit Rick's new restaurant, Lena Brava.Freevee (com publicidade)
- T11 E5 - Cooking Like a LocalVer em dispositivos compatíveis14 de outubro de 201625 minAt Hartwood restaurant, Chef Eric Werner explains the fascinating farm-to-table supply chain that provides Hartwood's live-fire kitchen with fresh ingredients. The rustic simplicity inspires Rick to shop for produce and cook up a storm.Freevee (com publicidade)
- T11 E6 - Love of Live Fire CookingVer em dispositivos compatíveis21 de outubro de 201625 minIn the Yucatán, cooking over fire is a way of life, and Chefs Juan Pablo Loza, Federico Lopez, and Eric Werner demonstrate their mastery cooking with flame. Back at Lena Brava in Chicago, Rick prepares spatchcock chicken al oregano.Freevee (com publicidade)
- T11 E7 - Baking Up ComfortVer em dispositivos compatíveis28 de outubro de 201625 minChef and Author David Sterling takes Rick on an inspiring whirlwind tour of the Yucatán peninsula, including to the rustic wood-burning ovens at Panadería Liz in Merida. Then, it is back to the gorgeous kitchen at Los Dos Cooking School.Freevee (com publicidade)
- T11 E8 - The Splendor of Yucatán's Enchanting MarketsVer em dispositivos compatíveis4 de novembro de 201625 minFederico Lopez, one of Mexico's most talented chefs, joins Rick at the enchanting Mercado Municipal to extol the virtues of unique Yucatecan produce. They also visit Temozón for smoked meats, and with their basket full, it is time to cook.Freevee (com publicidade)
- T11 E9 - A Place of Deeply Rooted InnovationVer em dispositivos compatíveis11 de novembro de 201625 minIf you could define the singular challenge facing Yucatecan chefs, it is about honoring the past while pushing forward. Perhaps no one is more emblematic of the effort than Pedro Evia, co-owner of Ku'uk, a molecular fine dining palace.Freevee (com publicidade)
- T11 E10 - Chocolate Dreams, Cacao FantasiesVer em dispositivos compatíveis18 de novembro de 201625 minChocolatier Mathieu Brees and Rick travel into the jungles of Ticul for a tour of cacao groves, then to the Ki' Xocolatl chocolate factory in Merida. After all that chocolate daydreaming, Rick makes a trio of cacao-inspired dishes.Freevee (com publicidade)
- T11 E11 - Dreaming of Sustainable AgricultureVer em dispositivos compatíveis25 de novembro de 201625 minRick discusses Chef Pedro Abascal's reliance on local farms to supply his hotel restaurants, before visiting a lamb farm in Tizimín, and C-Grill restaurant. In Chicago, Rick heads to the outdoor Green City Market to gather ingredients.Freevee (com publicidade)
- T11 E12 - Pit Cooking, Sacred and SmokyVer em dispositivos compatíveis2 de dezembro de 201625 minCooking in underground pits is an elemental part of Yucatecan cooking, and is downright sacred. In Yaxunah, Rick witnesses the process of making cochinita pibil. He also visits the smoky ovens in Temozón, stoking Rick's inner pit master.Freevee (com publicidade)
- T11 E13 - Examining the Yucatán's Abundant Natural ResourcesVer em dispositivos compatíveis9 de dezembro de 201625 minChef Roberto Solis' approach to food has always been different. At his restaurant, Nectar, Roberto shows Rick how to make three of his restaurant's favorite dishes. At home, Rick makes tostadas of charred octopus with escabeche, and more.Freevee (com publicidade)
Detalhes
Mais informação
- Idiomas do áudio
- English
- Legendas
- English [CC]
- Realização
- Scott Dummler
- Elenco principal
- Rick Bayless
- Estúdio
- GoTraveler
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