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.
"Eat Like A Local In Los Cabos" - Ever travel to a tourist mecca and wonder what the locals eat? Rick does. So he joins his pal Hugo to find the best Mexican food in Los Cabos. Their first stop is at the municipal market in San Jose del Cabo for a quick mid-morning meal of sopes and beef soup.
Then they enjoy amazing carnitas at Los Michoacános, stuffed guero chiles and bacon-wrapped shrimp at Mariscos El Toro Guero and guava tamales at Sabor Internacional. In Chicago, Rick teaches us how to stuff and grill shrimp and make those guava tamales.
Chef Bayless is on Facebook, and you can follow @Rick_Bayless on Twitter.
