Mexico — One Plate At A Time With Rick Bayless: Tijuana Taco Crawl
Airs Saturday, November 23, 2013 at 3 p.m. on KPBS TV
Originally published September 29, 2011 at 9:14 a.m., updated November 22, 2013 at 2:01 p.m.
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.
“Tijuana Taco Crawl” - People are passionate about their tacos in Tijuana. Ask any local and they’ll tell you their favorite — complete with mouthwatering details.
Three local Tijuana foodies take Rick on a taco “crawl” starting with arrachera (skirt steak) tacos at El Yaqui. Piled high with beans, creamy avocado salsa and Mexican “candy” (roasted jalapeños).
The feast moves on to include suadero tacos at Los Ahumadores, sautéed and fried shrimp tacos at Mariscos El Mazateño, steamed tacos on Tijuana’s tourist strip and ends with smoked salmon tacos at Salceados. At home, Rick creates a taco feast for a casual backyard cookout.