Mexico One Plate at a Time With Rick Bayless

Rick takes us on a remarkable journey through Oaxaca City and provides us with an insider’s look at the revered Day of the Dead fiesta.

Everything tastes better when cooked over a fire, at least that is the Oaxacan credo. Fiery embers influence the flavor of Oaxaca's food perfectly.

Chef Rick Bayless takes us off the beaten path to find great food and even better beaches such as Playa Chahue and Playa Principal.

Journey with Rick to witness firsthand how an Oaxacan distiller handcrafts mescal, renowned for its rich, smoky complexity and brightness.

So many moles, so little time. Rick will focus on two moles while visiting the Seasons of My Heart Cooking School on the outskirts of Oaxaca City.

Join Rick in the mountains of Finca Las Nieves, with its artisanal coffee production and organic gardens, and learn about sustainable gardening.

Rick meets with Amado Ramirez Leyva who believes that corn, domesticated 9,000 years ago in Mexico, represents the very foundation of Mexican culture.

Brillat Savarin's statement "You are what you eat." fuels Rick’s tour of the 21 de Noviembre market in Oaxaca, a market incredibly rich with culture.

In Mexico, cheese is all about freshness, and fresh cheese is exactly what Rick has found in the village of Rojas.

Rick lives the dream at Hotel Villas Carrizalillo in Puerto Escondido. With few culinary tools, and fresh ingredients, it is time to feast.

The Seasons of My Heart Cooking School and the Finca Las Nieves Coffee Plantation offer us a window into the world of hot chocolate and coffee.

The once unknown state of Oaxaca is now on the savvy traveler's hit list. Its capital is one of Mexico's most enjoyable colonial cities.

Oaxaca is renowned for its seven moles, unparalleled home-cooking, and unique market fare. Lately, the reputation of its restaurants has skyrocketed.