Mexico One Plate at a Time With Rick Bayless

Tacos al Pastor are Mexico City's most iconic taco, all red chile-marinated pork roasting slowly on a vertical spit and sliced with glistening pineapple into a warm corn tortilla.

Chilaquiles are served everywhere from the regal downtown restaurant El Cardenal to the hipster haven Chilakillers, chilaquiles are a mainstay of Mexico City menus.

In Mexico, golden crispy churros are served with a cup of nourishing hot chocolate, and there's perhaps no better snack in the whole republic. Learn Rick's delicious recipes.

In Mexico, Rick shows you a big bowl of comfort tortilla soup at a downtown diner, and at a historically luxe Inn. At home in Chicago, Rick makes two nourishing soups.

Rick takes you inside Casa Churra downtown, as well as El Pozole de Moctezuma, famous for its Guerrero-style pozole. In Chicago, he steps through a showcase seafood pozole verde.

Rick shows viewers how three eateries translate super-fresh fish into beautifully balanced ceviches. In Mexico City Rick makes a classic ceviche, then he dials it up notch at home.

Tamales, tamales. From iconic corn-husked versions at the casual Tamales Teresita, as well as the denser, banana-leaf-wrapped Chiapanecos style, sold by a local family.

At the serene Roldan 37, Chef Romulo Mendoza prepares a perfect chile relleno. Then, visit Pasilla de Humo and El Pescadito. Also, Rick prepares a classic- chiles rellenos.

When you say the word "enchiladas," chances are you are thinking about the saucy, cheesy affairs we all know and love. In Mexico City, you will find a variety of enchiladas.

In the canon of Mexican tacos, the carnitas tacos has reached pinnacle, and represent pure taco perfection. Learn the secrets behind these golden wonders.

The corn tortilla is the canvas upon which Mexico creates some of its most classic cuisine. Rick shows us three styles of tortilla in Mexico City.

The humble little meatball has a starring role in the Mexican kitchen. Explore traditional versions of albondingas in the old-school Bar Mancera, and in hipster haven Cicatriz.

In San Pedro Atocpan, taste mole in all its mouthwatering forms, including the elegant mole madre, red mole, and an herbacious mole verde with fish that will knock your socks off.