January 10, 2015 • 25m
Restaurateur Gabriella Camara, owner of Contramar, just might be the most energetic woman in Mexico City. Raised by a family that ...Read more
January 17, 2015 • 25m
An early morning trek to the Central de Abastos, one of the world’s largest markets, with Rick Bayless and Chef Eduardo “Lalo” Gar...Read more
January 24, 2015 • 25m
“Eat your veggies” – it’s a line children from Mexico to Morocco hear from their parents. In this episode, we meet a pair of chefs...Read more
January 31, 2015 • 25m
If there’s a face of Mexico City’s restaurant scene, it might be Jorge Vallejo’s. (Of course, it may also be Enrique Olvera’s, or ...Read more
February 7, 2015 • 25m
Rick’s got nothing against cerveza and margaritas, but in this episode he explores another side of Mexican drinking: Wine. Mexican...Read more
February 14, 2015 • 25m
In the land of the tortilla, bread can often get overlooked. But if Chef Elena Reygadas has anything to say about it, bread will s...Read more
February 21, 2015 • 25m
The Mercado Lazaro Cardenas is pretty standard as far as markets in Mexico City go. But turn one corner and suddenly you’re in a d...Read more
February 28, 2015 • 25m
Chef Edgar Nuñez wants to change the world. Like Rick, Edgar believes everyone should have access to fresh, local food; he believe...Read more
March 7, 2015 • 25m
Carlos Yescas is a cheesehead on a mission: Put the fine, outstanding artisanal cheeses of Mexico on everyone’s radar screen. Yesc...Read more
March 14, 2015 • 25m
Everywhere Rick goes, he asks chefs about Mexico’s up-and-coming talent. These days, Mexico City’s chefs all have the same answer:...Read more
March 21, 2015 • 25m
Mexico and chocolate go together like salsa and chips. But if you hear “Mexican chocolate” and think of something to dip churros i...Read more
March 28, 2015 • 25m
As the restaurant scene in Mexico City has exploded, so, too, have the culinary schools. Rick takes us to the Coronado Cooking Sch...Read more
April 4, 2015 • 25m
Chefs can get excited over the littlest thing. For Josefina Santacruz, that thing is beans. She believes every cook should know ho...Read more