September 16, 2016 • 25m
Deep in the Sian Ka’an nature reserve, there’s a seriously remote village called Punta Allen, where a team from the local sustaina...Read more
September 23, 2016 • 25m
Ask anyone about traditional cooking in the Yucatán and you’re bound to hear the name Miriam Peraza, a grandmotherly dynamo who kn...Read more
September 30, 2016 • 25m
Rick brings you out of the plush resorts and into the streets of Playa del Carmen, where street vendors and roadside stands serve ...Read more
October 7, 2016 • 25m
The fertile waters of the Caribbean Sea provide exquisitely fresh fish, a bounty perhaps best translated on the plate through cevi...Read more
October 14, 2016 • 25m
Hartwood, one of Mexico’s most in-demand restaurants, sits nestled between the crystalline beaches and dense jungle in Tulum. Here...Read more
October 21, 2016 • 25m
In Yucatán, cooking over fire is a way of life. Rick meets up with Chef Juan Pablo Loza, who ignites the wood-fire grill for octop...Read more
October 28, 2016 • 25m
David Sterling, chef and author of “Yucatán: Recipes from a Culinary Expedition,” brings Rick on a whirlwind tour of the peninsula...Read more
November 4, 2016 • 25m
Revered by his Mexican peers, Federico Lopez is one of Mexico’s most affable and talented chefs. He joins Rick at the enchanting M...Read more
November 11, 2016 • 25m
If you could define the singular challenge facing Yucatecan chefs, it’s about honoring the past while pushing forward. Perhaps no ...Read more
November 18, 2016 • 25m
Belgian-born chocolatier Mathieu Brees brings Rick deep in the jungles of Ticul for a tour of cacao groves. The serene setting is ...Read more
November 25, 2016 • 25m
Chef Pedro Abascal is changing tourist’s perceptions of the food in Riviera Maya, using local farms to supply his hip hotel restau...Read more
December 2, 2016 • 25m
Cooking in underground pits is an elemental part of Yucatecan cooking. In fact, it’s downright sacred, as we’ll see during the pre...Read more
December 9, 2016 • 25m
The salt marshes of Celestun and a seaside octopus farm are unlikely places for a chef to get inspired. But Chef Roberto Solis’ ap...Read more