Mexico One Plate at a Time With Rick Bayless

The henequen trade once made Merida one of the richest cities in the world. Journey with Rick into Merida's market stalls where Mayan traditions blend with Spanish influences.

There are days when you want to take it easy and enjoy your favorite comfort food. On other days? You want to turn up the volume. For Rick, that means breaking out the chiles.

Follow Rick deep underground to explore underground rivers and cenotes throughout the Yucatan peninsula. Being in all that water makes Rick hungry for one thing- seafood.

Cochinita pibil is a slow-cooked, banana leaf-wrapped pork specialty from the Yucatan that Rick finds inspiring, and he takes that inspiration to its pinnacle.

Rick takes us to a citrus groove to learn the ins and outs of fresh orange, or naranjada, juice as it is called in Mexico, in savory, lip-smacking dishes throughout the Yucatan.

By now the secret is out: Rick has a sweet tooth. When Rick travels to Mexico, he is on the prowl for it all, from ripe fruit to homemade candies to luscious pies.

In Playa del Carmen, Rick meets with Chef Jacques Pepin. First, they enjoy breakfast at Jacques' favorite local spot before heading to the beach in search of fresh fish.

In the Merida market, Rick becomes inspired to make homemade tamales made from fresh corn masa flavored with achiote-seasoned chicken or pork and steamed in banana leaves.

Rick and Lanie begin a romantic adventure on the main square in Merida where they fall under the charms of Marquesitas. Inspired, they head home to make Salbutes.

Los Dos, a cooking school in Merida run by David Sterling, specializes in classic Mayan food updated for this century.

How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? The secret is in the magic paste, says Rick.

On the Riviera Maya, we visit the Xcaret nature park where we find hives of native bees beloved by the Maya for their honey.

Join Rick on a field trip through the golden era of the haciendas, and then visit his home to make two classic Mayan-Spanish-European fusion dishes.