Mexico One Plate at a Time With Rick Bayless

"What is a taco?" muses Rick over an upscale lobster taco at Topolobampo. "Is it crispy or soft? Grilled or griddled? Street food or taqueria fare? Fast food or fine dining?"

At the romantic San Angel Inn, Rick enjoys what might be the most passion-infused food in the Mexican canon: a quintessential plate of perfect chiles rellenos.

Secret guacamole recipes abound. In the kitchen at Frontera Grill, Rick prepares the classic Mexican version, an institution since the day the restaurant opened.

In their Chicago backyard Rick, and his daughter Lanie, gather the last of the season's tomatoes to make a big batch of Salsa Mexicana.

Over a breakfast of tortas, Rick and his daughter, Lanie, plan an all-day torta marathon in Mexico City. Their quest begins at the city's charming Sunday flea market, Lagunilla.

Nothing captures the spirit of a day at the beach in Mexico than a fresh seafood cocktail or ceviche, and Rick finds a classic version in Mexico City.

Mole is an idea that is half pre-Columbian, half European, and 100% Mexican. It is a sauce, a preparation, and a national dish that rivals all culinary masterpieces.

What could be better than a freshly made quesadilla? In Mexico, Rick takes us to the Bazar Sabado to experience the true art of the quesadilla. Rick also prepares fresh cheese.

Carnitas are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick gives us an insider's look at how carnitas are made.

We find Rick and his daughter, Lanie, at Mexico City's colorful Sonora Market, an emporium of medicinal herbs and the best place to buy cazuelas. They also check out El Guero.

Rick wants to dispel the notion that an enchilada is all about smothering tortillas in sauce and cheese. An iconic version can be found at Cafe Azul y Oro in Mexico City.

Rick finds fresh-made chorizo and reveals how it is made. At the Medellin Market in Mexico City, he introduces us to green chorizo, a popular 20th-century innovation.

Rick and his daughter, Lanie, experience one of the cornerstones of Mexican cooking- Mojo de Ajo. Rick then shows us how he plants, grows, and cures this flavorful garlic variety.