Mexico - One Plate At A Time With Rick Bayless: Mediterranean Baja (Season 8 Premiere)
Airs Saturday, September 24, 2011 at 3:30 p.m. on KPBS TV
Friday, September 23, 2011
Flanked by the Pacific Ocean to the west and the Sea of Cortez to the east, the sun-soaked Baja peninsula is Mexico's undiscovered "West," with its stark desert landscapes, secluded coves and striking mountains. This season of MEXICO - ONE PLATE AT A TIME WITH RICK BAYLESS follows chef-restaurateur-author Rick Bayless on his travels from Tijuana to Cabo San Lucas to explore the cuisine and culture of this region of Mexico.
Recipes from Chef Rick Bayless
Explore the wonders of the Mexican kitchen with recipes from award-winning cookbooks by Rick Bayless and the PBS cooking show, MEXICO - ONE PLATE AT A TIME. In addition, you'll find seasonal menu ideas, details on essential Mexican ingredients, suggested wine pairings and exclusive new recipes from the kitchens of Frontera Grill and Topolobampo and the Bayless home.
All season long, Rick seeks out authentic Baja cuisine, venturing into local markets, hidden-treasure taco stands and off-the-beaten-path restaurants. Back in his Chicago kitchen, Rick translates the dishes from Baja's progressive chefs, locals, vendors and winemakers into easy-to-replicate recipes for the home cook.
“Mediterranean Baja” - The Baja California peninsula boasts a climate reminiscent of those on the Mediterranean Sea. Thousands of olive trees and vineyards in Northern Baja capture the distinctiveness of this region of Mexico. We explore the amazing grilled octopus at Tres Virgenes in La Paz and enjoy mesquite-grilled lamb with nine-chile mole sauce. Rick makes tacos of kale and spinach with a green garlic mojo from the gardens of the renowned spa Rancho La Puerta.
In Tijuana, Chef Miguel Angel Guerrero Yagües shows off his terrific wood-fired grill to Rick before he cooks lamb three ways. Chef Jair Tellez makes a geoduck ceviche at his dreamy Laja restaurant in the Valle de Guadalupe. At home, Rick grills lamb with fennel and a red chile salsa. Astonishing Baja, indeed.
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