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.
"From Lobster To Chocolate Clams: A Delicious Feast In Magdalena Bay" - Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay. They catch up with local lobster fishermen and learn about sizing lobsters.
Then they watch as clam divers haul up the local chocolate clams from the bottom of the bay. On the Isla de Magdalena shore, Rick and chef Hubert turn the spiny lobsters into an impressive stuffed entrée and mouthwatering salad. Rick gets to tag and release a protected sea turtle while the stuffed clams roast on the grill.
Chef Bayless is on Facebook, and you can follow @Rick_Bayless on Twitter.
