January 10, 2003 • 25m
The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla d...Read more
January 17, 2003 • 25m
Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a jour...Read more
January 24, 2003 • 25m
Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese. On a visit to Oaxaca, Rick and Lani...Read more
January 31, 2003 • 25m
Every culture has its small bites–sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind ...Read more
February 7, 2003 • 25m
Homey tacos de cazuela–soft corn tortillas rolled around fillings simmered slowly in earthenware pots–are the soul of Mexican comf...Read more
February 14, 2003 • 25m
Who’s that guy walking towards us through the heat on a Mexican beach? It’s Rick, and he’s about to prove a tasty point about cevi...Read more
February 21, 2003 • 25m
The tomatillo. It’s the source of much of the distinctive flavor of Mexican cooking. And also the source of much confusion. Rick t...Read more
February 28, 2003 • 25m
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 ...Read more
March 7, 2003 • 25m
Fruit is everywhere in Mexico–sweet, colorful and refreshing. And it’s sold ripe, so the lush smell of tropical fruit is always in...Read more
March 14, 2003 • 25m
Rice turns up everywhere in Mexico: as the second course in a traditional midday comida, beautifully molded into a little mound to...Read more
March 21, 2003 • 25m
Every culture has its soothing, soulful soup, and in Mexico, it’s Caldo de Pollo, a light chicken broth flavored with aromatic veg...Read more
March 28, 2003 • 25m
When it comes to Chiles Rellenos, Frontera Grill is famous for selling out. Within 20 minutes, the lucky customers who lined up an...Read more
April 4, 2003 • 25m
Rick takes us to the Gulf Coast port of Veracruz, “The Mexican Mediterranean,” for a look at the city’s most famous contribution t...Read more
April 11, 2003 • 25m
How do you turn a backyard cookout into party to remember? At Rick’s place, you raise the stakes and get the guests involved in th...Read more
April 18, 2003 • 25m
Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Starting with a trip to a...Read more
April 25, 2003 • 25m
“Where did the saying ‘you don’t know beans’ come from?” ponders Rick. “Did you ever think it might be an insult to the bean?” And...Read more
May 2, 2003 • 25m
Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams. Rick takes us for a “pit stop”...Read more
May 9, 2003 • 25m
It’s one of Rick’s favorite themes: Authentic Mexican food is fresher, more complex, and especially lighter than most Americans re...Read more
May 16, 2003 • 25m
Tamales. They’re sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten out of hand as...Read more
May 23, 2003 • 25m
It’s a total-immersion introduction to seafood stew, as Rick takes us from Chicago’s Maxwell Street Mexican Market to the seafood ...Read more
May 30, 2003 • 25m
There’s nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. But for those with “fear of frying,” Rick demons...Read more
June 6, 2003 • 25m
Richly complex, shrouded in mystery and misconceptions, Red Mole sauce is widely regarded as the crowning achievement of Mexican c...Read more
June 13, 2003 • 25m
Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods. Roasted, ground, and brewed as a h...Read more
June 20, 2003 • 25m
Pipian Verde, sometimes called Green Mole, is one of the glories of Mexican cooking. A tangy, tomatillo-based sauce, thickened wit...Read more
June 27, 2003 • 25m
When the Spanish conquered Mexico in the 16th Century, they brought with them all kinds of foods that the pre-Columbian world had ...Read more
July 4, 2003 • 25m
It’s a big day at Casa Bayless–daughter Lanie’s birthday. And that means big fun and big cooking–literally: a backyard full of fri...Read more