Mexico One Plate at a Time With Rick Bayless

The Baja California peninsula boasts a climate reminiscent of the Mediterranean Sea.

Three local Tijuana foodies take Rick on a taco crawl.

After a day on the waters of the Sea of Cortez, Rick grills dinner for the group on the beach of Espiritu Santo Island.

Join Rick and winemaker Hugo d’Acosta as they toast the world-class wines of Baja California Norte.

Ever travel to a tourist mecca and wonder what the locals eat? Join Rick and his friend Hugo to find the best Mexican food in Los Cabos.

Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay.

Ever dream of owning a winery? Don and Tru Miller made their dreams come true when they built Adobe Guadalupe.

There is a long heritage of good food in Tijuana. The city has an amazing taco, culture and is the birthplace of the Caesar salad.

Fish tacos embody Ensenada’s history: Fresh fish from pristine waters encased in crispy batter influenced by Asian immigrants.

Many of us experienced our first Mexican beer on a beach with a squeeze of lime.

Two of Ensenada’s best chefs, Benito Molina, and Alain Genchi, join Rick for a lesson in mollusk farming.

There is magic in the charming Baja town of Todos Santos. It all starts at the roadside bar Art and Beer.

Rick introduces us to some of Los Cabos’ top chefs and their restaurants, then cooks dinner for them at a luxurious beach house.