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Mexico - One Plate At A Time With Rick Bayless: Oaxaca’s Live-Fire Cooking

Airs Saturday, August 3, 2013 at 3 p.m. on KPBS TV

The ninth season of chef Rick Bayless' cooking and travel series explores the cuisine and culture of Oaxaca — Mexico's fifth-largest state — from its capital, Oaxaca City, to the small coastal town of Puerto Angel. Rick explores regal ruined cities, craft villages, colorful markets, and beloved old churches and town plazas; paddles through wildlife-rich coastal mangrove lagoons and hikes tropical rainforest trails; visits off-the-beaten-path restaurants and food stalls, and takes in the stunning Day of the Dead festivities.

Courtesy of ©2011 Paul Elledge

This season, chef Rick Bayless (pictured) explores the cuisine and culture of Oaxaca — Mexico's fifth-largest state — from its capital, Oaxaca City, to the small coastal town of Puerto Angel.

Recipes

Get all of Rick's recipes from season nine of MEXICO - ONE PLATE AT A TIME.

Behind-The-Scenes Oaxaca

Our crafty producers are following the ONE PLATE film crew to Mexico and back, creating a fun and informative series of behind-the-scenes video blogs showcasing the foods, the flavors, the stories and the fun of Mexico’s Oaxaca.

In every episode, Rick meets Oaxaca's artisans, including weavers, potters, small-batch mescal producers and boutique cheese-makers. He also cooks — and occasionally fishes and hunts for wild game — alongside Oaxaca’s finest chefs, home cooks and market vendors. At his home kitchen, Rick then translates the intricate cooking of Oaxaca into everyday dishes for American kitchens.

"Oaxaca's Live-Fire Cooking" - Everything tastes better cooked over a wood or charcoal fire – at least that’s the Oaxacan credo. From soup to barbacoa, burning embers influence the flavor of Oaxaca’s food in just the right ways.

For starters, Rick guides us through the “taco corridor” at the 20 de Noviembre market just off the main square in Oaxaca. We can almost taste the richly-burnished chiles and onions as they grill alongside super-thinly sliced beef and pork and robust chorizo sausages. Then we see hot rocks plucked from the glowing embers and dropped into hot soup for making caldo de piedra (stone soup), a specialty from the village of San Felipe Usila.

La Capilla, a campestre (open air) restaurant, in the town of Zaachilla, has served lamb and goat barbacoa for more than 47 years. Rick’s so enamored with the process of burying the chile-seasoned meat in glowing embers that he creates his own version on the backyard grill. Served with Oaxacan pasilla tomatillo salsa, there’s meat, fire and smoke in every bite.

Chef Bayless is on Facebook, and you can follow @Rick_Bayless on Twitter.

Video

Behind The Scenes: Oaxaca: Mercado

Ep. 7 - BTS Oaxaca: Mercado from RickBayless.com on Vimeo.

Above: Bring your wallet, a bag or two, and an empty stomach. To take a trip to Oaxaca is part and parcel to visit the open air marketplaces. Let your senses run wild as we wander around two of Oaxaca city's most popular markets, The Mercado Benito Juarez and the adjoining Mercado 20 de Noviembre (or more commonly known as Mercado de la Comida). Whether you fancy a tlydas, queso fresco, an assortment of fresh spiced chocolate, pan de yema (a type of sweet egg bread), fish, poultry, or beef; if it's a particular, sweet, taco, mole, or the famous chipulines (fried grasshoppers) that you crave or wish to try, you can find it here. Coming to the market is a dance, literally and figuratively. Here you'll find plenty of musicians playing aloud, that when mixed with the hollering vendors, conversation, and laughter truly creates a symphony of sound and culture. Watch more behind-the-scenes video from Oaxaca with Rick Bayless.

Video

Mexico - One Plate At A Time Season Nine Trailer

Only in Oaxaca trailer from RickBayless.com on Vimeo.

Above: For the ninth season of MEXICO-ONE PLATE AT A TIME WITH CHEF RICK BAYLESS, we’re taking our viewers from Oaxaca City to Puerto Angel to explore the cuisine and culture that makes this wonderful state of Mexico irresistible.

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