Mexico One Plate at a Time With Rick Bayless

Deep in the Sian Ka'an nature reserve is a remote village named Punta Allen. Rick and Chef Juan Pablo join a team representing the local sustainable lobster fishing cooperative.

Chef Miriam Peraza and Rick tour the bustling Mercado de Lucas de Galvez in Merida before visiting the remote town of Yaxunah and Manjarblanco Restaurant.

Join Rick in Playa del Carmen where roadside vendors and stands serve authentic Mexican food. At Le Chique, Chef Jonatan Gomez Luna dazzles Rick with feats of molecular gastronomy.

Meet Chefs Pedro Abascal, Xavier Perez Stone, and Diego Lopez who reveal their delectable ceviches. Also, visit Rick's new restaurant, Lena Brava.

At Hartwood restaurant, Chef Eric Werner explains the fascinating farm-to-table supply chain that provides Hartwood's live-fire kitchen with fresh ingredients.

Chef and Author David Sterling takes Rick on an inspiring whirlwind tour of the Yucatan peninsula, including to the rustic wood-burning ovens at Panaderia Liz in Merida.

Federico Lopez, one of Mexico's most talented chefs, joins Rick at the enchanting Mercado Municipal to extol the virtues of unique Yucatecan produce.

If you could define the challenge facing Yucatecan chefs, it is about honoring the past while pushing forward. Perhaps no one is more emblematic of the effort than Pedro Evia.

Chocolatier Mathieu Brees and Rick travel into the jungles of Ticul for a tour of cacao groves, then to the Ki' Xocolatl chocolate factory in Merida.

Rick discusses Chef Pedro Abascal's reliance on local farms to supply his hotel restaurants, before visiting a lamb farm in Tizimín, and C-Grill restaurant.

Cooking in underground pits is an elemental part of Yucatecan cooking. In Yaxunah, Rick witnesses the process of making cochinita pibil. He also visits the smoky ovens in Temozon.

Chef Roberto Solis' approach to food has always been different. At his restaurant, Nectar, Roberto shows Rick how to make three of his restaurant's favorite dishes.