Mexico One Plate at a Time With Rick Bayless

Restaurateur Gabriella Camara might be the most energetic woman in Mexico City. Raised by a family that loves food, by age 23 she opened Contramar.

Have you ever seen a kid in a candy store? Their excitement pales next to a chef in a market. Take an exhilarating trek to the Central de Abastos.

Meet a pair of chefs, Israel Montero and Alfredo Chaves of Kaah Siis Restaurant, who grow, cook, and consume their own garden-fresh vegetables.

Jorge Vallejo's food has inspired Rick and Deanne for years, but what inspires Jorge? Tacos. From Tacos Gus to Taqueria Los Cocuyos, it is taco time.

Rick wants to explore another side of Mexican drinking: Mexican wine. And no, that is not a misnomer. The burgeoning craft of Mexican wine is growing.

In the land of the tortilla, bread is often overlooked. If Chef Elena Reygadas has anything to say about it, however, bread has a place at the table.

Turn one corner from Mexico City's famous Mercado Lazaro Cardenas and you are in the world of coffee geeks, of which Rick is a proud citizen.

Like Rick, Edgar Nunez believes everyone should have access to fresh, local food, and that mentoring the younger generation is very important.

Scour Mexico with Rick and Carlos Yescas for the best cheese producers and visit Mexico City where local chefs integrate the cheeses into their menus.

Who do Mexico City's top chefs believe will be the next great chef to emerge from Mexico? Pablo Salas. Rick travels to meet him at his restaurant.

Mexico and chocolate go together like salsa and chips. A few Mexico City chocolatiers see greater potential for Mexican chocolate beyond churros.

Rick visits the Coronado Cooking School that serves to educate the next generation of chefs, and hosts students in the Frontera Test Kitchens.

For savory, flavorful examples of beans done right, Rick and Josefina head to Nico's Restaurant, Hidalguense restaurant, and Yuban restaurant.