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Mexico - One Plate At A Time With Rick Bayless: Liquid Gold

Airs Saturday, May 15, 2010 at 3 p.m. on KPBS TV

Above: In the seventh season of the public television series, "Mexico - One Plate At A Time With Rick Bayless," the beloved chef, restaurateur, author, teacher and culinary adventurer Rick Bayless embarks on his greatest food adventure to date: an insider's tour of Mexico City, a food metropolis bursting with traditional foods and flavors and cutting-edge eateries.

"Mexico - One Plate At A Time With Rick Bayless" brings to life the foods, flavors, stories, diversity, depth and fun of Mexico. In each episode, beloved chef, restaurateur, author, teacher and culinary adventurer Rick Bayless effortlessly tosses together cooking demonstrations, cultural musings, visits to exotic locations, ideas for home entertaining and a generous helping of off-the-wall surprises.

A plate of succulent garlicky prawns
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Above: A plate of succulent garlicky prawns

In this episode: Rick and his daughter, Lanie, check out a fabulous fish fillet at a neighborhood restaurant in Mexico City, and then, at a seafood street stall, they get rapturous over a plate of succulent garlicky prawns that rivals the best scampi in the world. The common denominator of these two dishes? It's one of the cornerstones of Mexican cooking, Mojo de Ajo (literally, "bath of garlic") - a sauce made by slowly simmering garlic in olive oil and seasoning it with lime and chiles.

Back home in Chicago, Rick shows us how he plants, grows and cures this flavorful garlic variety, then uses some to make a big batch of Mojo de Ajo - a jar of "liquid gold" to keep on hand for enhancing just about anything. First, he uses some of it to make Mixiotes of Woodland Mushrooms with Slow-Cook Garlic and Mexican Herbs, bathed in mojo and baked in parchment. Then Lanie uses a little more to make her favorite snack, fresh-popped Garlicky Popcorn with Mexican Queso Anejo "buttered" with mojo and sprinkled with chile powder.

Now it's Rick's turn to whip up a quick Seared Fish Fillets in Fruity, Nutty, Garlicky Mojo. And finally, Lanie helps him make a favorite family specialty: Garlicky Linguine with Seared Shrimp, Chipotle and Mexican Aged Cheese. It all adds up to this: a splash of mojo de ajo can be the Midas touch that turns just about any ingredient into culinary gold.

Video

Rick Bayless: Mexico City Live

Above: We are excited for Season 7 of "Mexico: One Plate At A Time." This season brings Mexico City into your living rooms!

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