Exploring Mexico's Kitchen With Rick Bayless

This mole poblano can be ready in about an hour's time.

Bunuelos are an obsession of Rick Baylesses.

This recipe requires a solid gameplan and good technique. Let Rick show you the way.

This recipe requires a solid gameplan and good technique.

Here is Rick's delish recipe for Enchiladas a la Plaza.

Rick's favorite version is made with a mixture of roasted vegetables.

These Oaxacan-inspired tostadas are great for a quick snack.

Rick makes a crowd-pleasing version of a classic Mexican shrimp cocktail.

Hoja Santa grows wild in the Southwest, and has a variety of uses in cooking.

Get an inside look at Rick Bayless' microgreens garden.

Rick combines fresh mussels with a seared version of Salsa Mexicana.

Rick shows you his favorite kitchen knives and reveals his kitchen essentials.

Rick makes Oaxacan Pasilla Salsa containing Pasilla Oaxaqueno chiles.

Ponche is the traditional punch served at Christmastime posadas in Mexico.

Rick shows you a helpful way to properly reheat store-bought tortillas.

Rick Bayless will reveal how to prepare a tasty salsa macha, your new go-to condiment.

Rick will reveal how to prepare a tasty salsa macha, your new go-to condiment.

Rick outlines the equipment and basic ingredients you will need for outstanding tamales.

What is inside of a chef's refrigerator? Rick will show you.