Mexico One Plate at a Time With Rick Bayless
Season 11 Episode 3 - Off the Beaten Path in Playa Del Carmen
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.
Subtitles: English
Directed by:Scott Dummler
Season 11
S11:E01 - The Hunt for Caribbean Lobster
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.
S11:E02 - A Tour of Traditions
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.
S11:E03 - Off the Beaten Path in Playa Del Carmen
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.
S11:E04 - Ceviches Gone Wild
Meet Chefs Pedro Abascal, Xavier Perez Stone, and Diego Lopez who reveal their delectable ceviches. Also, visit Rick's new restaurant, Lena Brava.
S11:E05 - Cooking Like a Local
At Hartwood restaurant, Chef Eric Werner explains the fascinating farm-to-table supply chain that provides Hartwood's live-fire kitchen with fresh ingredients.
S11:E06 - Love of Live Fire Cooking
In the Yucatan, cooking over fire is a way of life, and Chefs Juan Pablo Loza, Federico Lopez, and Eric Werner demonstrate their mastery cooking with flame.
S11:E07 - Baking Up Comfort
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.
S11:E08 - The Splendor of Yucatán's Enchanting Markets
Federico Lopez, one of Mexico's most talented chefs, joins Rick at the enchanting Mercado Municipal to extol the virtues of unique Yucatecan produce.
S11:E09 - A Place of Deeply Rooted Innovation
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.
S11:E10 - Chocolate Dreams, Cacao Fantasies
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.
S11:E11 - Dreaming of Sustainable Agriculture
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.
S11:E12 - Pit Cooking, Sacred and Smoky
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.
S11:E13 - Examining the Yucatán's Abundant Natural Resources
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.
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