Mexico - One Plate at a Time With Rick Bayless

SERIES INFO | DAILY SCHEDULE | PROGRAMS A-Z

Dreaming of Sustainable Agriculture

Chef Pedro Abascal is changing tourist's perceptions of the food in Riviera Maya, using local farms to supply his hip hotel restaurants. Rick and Pedro discuss his challenges and successes of his approach over a traditional Yucatecan meal at Faison y Venado. Rick pays a visit to a lamb farm in Tizimin for a conversation with a rancher, then heads to C-Grill, Pedro's hip restaurant on the shores of Playa del Carmen, where he makes a beautiful roasted lamb in adobo. In Chicago, Rick heads to the outdoor Green City Market to gather ingredients for his grilled leg of lamb with green garlic mojo and camote mash, accompanied by grilled asparagus with pasilla crema. Oh, and an incredibly delicious skillet cake.

Searching for Video

Support

Funding for Mexico - One Plate at a Time With Rick Bayless is provided in part by: