In his home kitchen, Rick shows us how to make a contemporary invention of his own, a Mexican Chocolate Streusel Cake, and whips up a batch of Mexican Hot Chocolate. In Mexico, a butcher butterflies a pork loin with finesse. When the Spanish conquered Mexico in the 16th Century, they brought with them all kinds of foods that the pre-Columbian world had never seen. Then it’s a lesson in “chile anatomy” that takes us from a Mexican market stall to Rick’s backyard garden to bring home the idea that in Mexican cooking, chiles aren’t just about heat. American Public Television. He shows us how to make his Classic Vanilla Flan, taking a brief time-out mid-way for a trip back to Mexico and a discussion of the origins and mysteries of vanilla. Then it’s back home to Chicago for something a little less traditional: soup on the grill! He then makes a tangy Tomatillo Salsa Verde with onions, roasted garlic and serrano chiles that’s great with tortilla chips. The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S. Rick shows us how to make classic “Street Style” Red Chile Enchiladas at home, and how to transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy Potatoes and Fried Eggs. Mexico - One Plate at a Time season 1 episode 1. The Whole Enchilada. Back in Chicago, he shows us his favorite way to do pit-cooking at home–without lifting a shovel. Rick takes us to Fonda El Refugio, a famous home-style restaurant in Mexico City’s Zona Rosa, where the five courses of the traditional Mexican meal, or comida, serve as the structural framework of the show. Tags: Food, Mexico: One Plate At A Time. This inspires a visit to a Mexican creamery stall, a lesson in making homemade “crema,” the Mexican version of crème fraîche, and a third dish, Rick’s own Creamy Enchiladas with Chicken, Tomatoes and Green Chile. To show us how the traditional Caldo de Pollo Ranchero is made, Rick goes straight to the source, shopping for chicken, vegetables and herbs in Oaxaca, then brings it all home to the rustic country kitchen of his friend Suzanna Trilling, where they are joined by Doña Carlotta for a side-by-side afternoon of soup-making and camaraderie. Within 20 minutes, the lucky customers who lined up an hour before the doors opened snap up every order. Then we’re off to Oaxaca for quick stop at the renowned Chaguita ice cream stand where you can find every imaginable ice cream flavor and a few you’d rather not imagine (pork rind?!). Watch all 31 Mexico: One Plate At A Time episodes from season 1,view pictures, get episode information and more. NEW! your comment and it will be when reading the comment. It’s a long-simmered sauce perfumed with chiles, nuts, spices and yes, sometimes, though not always, chocolate. Season 1 | Season 2 » See also. Rice smoothies anyone? Rick makes a juicy Chicken in Adobo, roasted in a purée of ancho chiles, garlic and oregano. And out at the backyard grill, Rick demonstrates Grilled Pineapple and Plantains–an elegant dessert topped with a scoop of ice cream, some toasted nuts and, of course, a drizzle of warm cajeta. Watch Now And back in his kitchen, Rick finishes the show with an inventive twist: Smoky Chipotle Beans with Wilted Spinach & Masa Gnocchi. Mexico -- One Plate at a Time with Rick Bayless Mexico -- One Plate at a Time with Rick Bayless Mole Is Mexico's Mother Sauce. Richly complex, shrouded in mystery and misconceptions, Red Mole sauce is widely regarded as the crowning achievement of Mexican cooking and the ultimate mestizo dish–a blend of pre-Columbian and European flavors and techniques that come together in a sauce of remarkable depth and baroque complexity. Can they replicate them at home? Back in Chicago, Rick turns roasted tomatillos into a sauce for a juicy Tomatillo-Braised Pork Loin and combines the elemental flavors of corn and tomatillos in a whimsical invention of his own, called Pescado Encornflecado–fried fish filets in a corn flake crust, served in a lively tomatillo sauce with sautéed fresh corn Esquites. Season 9 Info & Recipes; Episodes and More Info . And also the source of much confusion. The images should not contain any sexually explicit content, race hatred material or other offensive symbols or images. On a visit to Oaxaca, Rick and Lanie get a firsthand lesson in the art of hand-pulled string cheese. Mexico: One Plate At A Time season 1 episode guide on TV.com. Fresh-made chips deserve fresh-made salsa, in this case, a Salsa Molcajete with the zingy flavors of chipotle chiles, roasted garlic and roasted tomatillos, hand-pounded in a traditional lava-rock mortar (molcajete) that Rick picks out in a Mexican market stall. Back in his kitchen, Rick prepares an easy Mango Ice–rich and creamy but dairy-free–and a spectacular finale: Mango Flameado a gratin of sliced mangos, dramatically flambéed with tequila. | Closed CaptioningVideo has closed captioning. Rick takes us to the Gulf Coast port of Veracruz, “The Mexican Mediterranean,” 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 tomato, herb, olive and caper sauce. Wrong. Sopes, little masa shells, are baked on a griddle and finished with all kinds of flavorful toppings. Directed by Chris Gyoury The Whole Enchilada; Let’s Talk Tacos; The Straight Cheese on Quesadillas; Sopes and Gorditas: Masa Appeal; Tacos from the Ground Up; Ceviche in the Limelight; Green Sauce and Tomatillos: Mexican Vine Dining