Mexico: One Plate at a Time

Last updated
Mexico: One Plate at a Time
Genre Cooking show
Presented by Rick Bayless
Country of origin United States
Original languageEnglish
No. of seasons12
No. of episodes169
Production
Production companiesFrontera Media Productions
Luminair Media
Mint Media Works
Original release
Network Broadcast syndication
ReleaseJanuary 7, 2000 (2000-01-07) 
June 24, 2019 (2019-06-24)

Mexico: One Plate at a Time is a television series starring chef Rick Bayless and, on occasional episodes, his daughter Lanie Bayless. The show is distributed to public television stations by WTTW and American Public Television and also airs on PBS's Create channel, with reruns on ABC's Live Well Network digital subchannel. Filming of new shows concluded in September 2018 with the twelfth season. [1]

Contents

Episodes

Twelve seasons of Mexico: One Plate at a Time were broadcast: [2]

Season One

Mexico: One Plate at a Time was Videotaped in Seasons 1-3 Directed by Chris Gyoury

  1. The Whole Enchilada
  2. Let’s Talk Tacos
  3. The Straight Cheese on Quesadillas
  4. Sopes and Gorditas: Masa Appeal
  5. Tacos from the Ground Up
  6. Ceviche in the Limelight
  7. Green Sauce and Tomatillos: Mexican Vine Dining
  8. A La Mexicana: The Soul of Mexican Cooking
  9. Fruit, Aguas, Ices & Paletas: The Ripe Stuff
  10. Rice to the Occasion
  11. Caldo de Pollo & Tortilla Soup: The Super Bowl
  12. Chiles Rellenos and Other Cool Stuff
  13. Fish a la Veracruzana: How to Fish for Compliments
  14. Carne Asada: The Great Steak Out
  15. Adobo: Chiles Cut and Dried
  16. Beans Inside and Out
  17. Barbacoa and Cochinita Pibil: Down to Earth Cooking
  18. Mojo & Escabeche: The Light Fantastic
  19. Three Hot Tamales
  20. Seafood Stew: The Perfect Warm-Up
  21. Beyond Chips & Salsa
  22. Holy Mole: Mexico City
  23. Chocolate: The Magic Ingredient
  24. Green Mole & Pipian: Lessons of the Mayoras
  25. Cajeta & Flan: Plaza Sweets
  26. Pozole: The Life of the Party

Season Two

Directed by Chris Gyoury

  1. Salsa Lessons
  2. Pizza of the Three Cultures
  3. A Midsummer Night’s Taquisa
  4. Open All Night
  5. Keeping the Flame
  6. Craving Crustaceans
  7. Kidding Around
  8. Garden Spots
  9. Dessert Oasis
  10. That’s a Mole! An Elegant Dinner for Eight
  11. Timeless Tamales
  12. Cocktails at Rick’s Place
  13. Torta! Torta! Torta!

Season Three

Directed by Chris Gyoury

  1. Chorizo Hunter
  2. Color on the Palate
  3. A Sterling Birthday
  4. Thrills and Chiles
  5. Health in the Balance
  6. Mexico's Real Independence Day
  7. Lend Me Your Ears
  8. Antojito Jones
  9. Hip 'N Happenin'
  10. Tropical Cool
  11. The Mysteries of Chili
  12. Savoring Sundays
  13. Acapulco—Jump Right In

Season Four

Mexico: One Plate at a Time was filmed in Seasons 4-12 Directed by Nancy Bardawil, Luminair Film Productions, Inc.

  1. It's a Shore Thing
  2. Fusion Revolution
  3. Quest for Fire
  4. The Capital of Hip
  5. Welcome to Tequila
  6. Mexico Unplugged
  7. Super-Hero Sandwich
  8. The Mothers of Invention
  9. Go Global. Eat Local.
  10. Archaeology for Breakfast
  11. Muses for My Menu
  12. Tips and Salsa
  13. Mariachi Mania

Season Five

Directed by Chris Gyoury, Luminair Film Productions, Inc.

  1. Eat, Drink and Be Mérida
  2. Fresh Chiles, Hot & Cool
  3. Mysteries of the Deep
  4. A Pig, a Pit, and a Plan
  5. Savoring Citrus
  6. Tropical Sweet Tooth
  7. Rick & Jacques. Two Chefs at Playa
  8. Yesterday, Today & Tamales
  9. Yucatan Snack-a-Thon
  10. Modern Mayan
  11. Paste Sensations
  12. Show Me the Honey
  13. Hacienda Renaissance

Season Six

Directed by Chris Gyoury, Luminair Film Productions, Inc.

  1. Return to Hacienda
  2. A Man, A Pan, Paella!
  3. Beach Blanket Barbeque
  4. Let's Do Brunch
  5. Taquisa for Ten
  6. Ice Cream Social Skills
  7. Seafood Cocktail Party
  8. The Whole Tamalada
  9. Summer and Smoke
  10. Barbacoa Block Party
  11. Fiesta in the Fast Lane
  12. Tequila Flights and Bites
  13. Street Fare Tonight!

Season Seven

Directed by Scott Dummler, Luminair Film Productions, Inc.

  1. Tacos on Fire!
  2. Chiles Rellenos: The Stuff of Passion
  3. Guac on the Wild Side
  4. Salsas That Cook
  5. Triple Torta-Thon
  6. A Ceviche State of Mind
  7. The Soul of Mole
  8. The Case for Quesadillas
  9. Confessions of a Carnita-vore
  10. Tacos Hola!
  11. A Whole New Enchilada
  12. Chorizo Made Easy
  13. Liquid Gold

Season Eight

Directed by Scott Dummler, Luminair Film Productions, Inc.

  1. Mediterranean Baja
  2. Tijuana Taco Crawl
  3. Cooking on the Sea of Cortez
  4. Presenting World-Class Wines of Baja
  5. Eat Like a Local in Los Cabos
  6. From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay
  7. Cooking in Wine Country
  8. Tijuana Round Table
  9. Extraordinarily Delicious Ensenada
  10. Mexican Microbrews and Pub Fare
  11. Sustainable Aquaculture in the Rich Waters of Ensenada
  12. Todos Santos Magic
  13. Baja Beach House Cooking

Season Nine

Directed By Scott Dummler, Luminair Film Productions, Inc

  1. Oaxaca's Most Magical Holiday
  2. Oaxaca’s Live-Fire Cooking
  3. Off the Beaten Path in Huatulco
  4. Artisan Mescal
  5. Oaxaca, The Land of Seven Moles
  6. Delicious Eco-Tourism
  7. The Kernel of Deliciousness
  8. Mercado Madness
  9. Oaxacan Cheese Primer
  10. Puerto Escondido: Living the Dream
  11. Chocolate & Coffee From Bean to Cup
  12. Bringing Oaxaca Home
  13. Oaxaca’s Top Chefs

Season Ten

Directed By Scott Dummler, Mint Media Works Productions, Inc

  1. A Seafood Dream
  2. A Chef’s Path
  3. Island Time
  4. Under The Influence (of tacos)
  5. Mexico: It’s (a) Wine Country
  6. Artisanal Bread in Tortilla Land
  7. Shaking up the Margarita
  8. How to Feed A City
  9. A Passion for Cheese
  10. Market Inspirations, Local Genius
  11. Mexican Chocolate: The Next Chapter
  12. Building a World-Class Cuisine Starts with a Sound Foundation
  13. It All Begins with Beans

Season Eleven

Directed By Scott Dummler, Mint Media Works Productions, Inc.

  1. The Hunt for Caribbean lobster
  2. A Tour of Traditions
  3. Off the Beaten Path in Playa del Carmen
  4. Ceviches Gone Wild
  5. Cooking Like a Local
  6. Love of Live Fire Cooking
  7. Baking Up Comfort
  8. The Splendor of Yucatán’s Enchanting Markets
  9. A Place of Deeply Rooted Innovation
  10. Chocolate Dreams, Cacao Fantasies
  11. Dreaming of Sustainable Agriculture
  12. Pit Cooking, Sacred and Smoking
  13. Examining the Yucatán’s Abundant Natural Resources

Season Twelve

Directed By Scott Dummler, Mint Media Works Productions, Inc.

  1. A Tour of Tacos al Pastor
  2. Chilaquiles, Comforting and Classic
  3. Chocolate and Churros, Breakfast of Champions
  4. Teaching Tortilla Soup
  5. Picture-Perfect Pozole Party
  6. Beautifully Balanced Ceviche
  7. Tried & True Tamales
  8. Choosing Chilles Rellenos
  9. You Don't Know the Whole Enchilada
  10. Crispy Carnitas
  11. Always Time for Tacos
  12. All in for Albondigas
  13. Mole is Mexico's Mother Sauce

Related Research Articles

<span class="mw-page-title-main">Mexican cuisine</span> Culinary traditions of Mexico

Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Mexican cuisine ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance, culinary foodways became infused.

<span class="mw-page-title-main">Enchilada</span> Corn tortilla rolled around a filling and covered with a sauce

An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.

<span class="mw-page-title-main">Corn tortilla</span> Unleavened flatbread made from nixtamalized maize

In North America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal.

<span class="mw-page-title-main">Tostada (tortilla)</span> Flat or bowl-shaped tortilla that is deep-fried or toasted

Tostada is the name given to various dishes in Mexico and Guatemala which include a toasted tortilla as the main base of their preparation.

<span class="mw-page-title-main">Recado rojo</span> Spice blend

Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food.

<span class="mw-page-title-main">Salvadoran cuisine</span> Culinary traditions of El Salvador

Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.

<span class="mw-page-title-main">Chile relleno</span> Stuffed chili pepper dish in Mexican cuisine

The chile relleno is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".

<span class="mw-page-title-main">Huevos rancheros</span> Mexican breakfast dish

Huevos rancheros is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms.

<span class="mw-page-title-main">Rick Bayless</span> American chef and restaurateur

Rick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.

<span class="mw-page-title-main">New Mexican cuisine</span> Cuisine originating from the US state of New Mexico

New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México. This Southwestern culinary style is popular beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona, parts of Texas, and the southern portions of Colorado, Utah, and Nevada.

<span class="mw-page-title-main">Guatemalan cuisine</span> Culinary tradition

Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado.

<span class="mw-page-title-main">Antojito</span> Mexican street food called "antojitos" in Spanish

Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajitas, tortas, even hamburgers and hot dogs, as well as fresh fruits, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities in the world in which to eat on the street.

<span class="mw-page-title-main">Burrito</span> Tex-Mex dish consisting of a wheat flour tortilla wrapped to enclose the filling

A burrito in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term taco became the default, and the meaning of terms like burrito and codzito were forgotten, leading many people to create new meanings and folk histories.

<span class="mw-page-title-main">Mole (sauce)</span> Mexican sauce and marinade

Mole, meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito, mole chichilo, mole colorado or coloradito, mole manchamantel or manchamanteles, mole negro, mole rojo, mole verde, mole poblano, mole almendrado, mole michoacano, mole prieto, mole ranchero, mole tamaulipeco, mole xiqueno, pipián, mole rosa, mole blanco, mole estofado, tezmole, clemole, mole de olla, chimole, guacamole and huaxmole.

<span class="mw-page-title-main">Guajolota</span>

Guajolota, also known as a torta de tamal, is a form of street food commonly found in Mexico City and within the State of Mexico. It is essentially a sandwich composed of a tamal placed inside a bolillo or a telera, which is a rounder version of a bolillo.

<span class="mw-page-title-main">Oaxacan cuisine</span> Regional cuisine of Oaxaca, Mexico

Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of the country's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans, and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well-known features of the cuisine include ingredients such as chocolate, Oaxaca cheese, mezcal, and grasshoppers (chapulines), with dishes such as tlayudas, Oaxacan-style tamales, and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists.

<span class="mw-page-title-main">El Modelo</span> Restaurant in New Mexico, United States

El Modelo is a Mexican and New Mexican cuisine restaurant in the city of Albuquerque, New Mexico, which was founded in 1929. It is located in the historic neighborhood of Barelas.

Javier's is an upscale Mexican restaurant chain owned by Javier Sosa. Sosa operates Javier's restaurants in California, Nevada, and Mexico. The first Javier's was founded by Sosa in 1995 in Laguna Beach, California.

References

  1. @Rick_Bayless (15 September 2018). "SO grateful for the incredible "Mexico One Plate at a Time" crew! Season 12 airing early 2019. Best ever!!!!" (Tweet) via Twitter.
  2. "Mexico-One Plate at a Time, Season 1". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 2". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 3". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 4". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 5". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 6". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 7". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 8". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 9". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 10". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 11". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 12". rickbayless.com. Retrieved 1 June 2020.