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Mexico: One Plate at a Time with Rick Bayless
Mole is Mexico's Mother Sauce
Season 12
Episode 13
San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty much the perfect tour guide to show us around. We'll see mole in its many mouthwatering forms, including the elegant mole madre at Enrique Olvera's Pujol. In his Mexico City kitchen, Rick leads a lesson in red mole making.
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25:25
Meatball torta and traditional versions of albondigas in the old-school Bar Mancera.
25:25
Steak tacos al carbon, bistec tacos a la plancha and stewed tacos de guisado are prepared.
25:25
Los Panchos, a Mexico City institution famous for carnitas, is visited for duck carnitas.
25:25
Rick makes classic green chile enchiladas and red chile shrimp enchiladas.
25:25
Rick demonstrates the tricky business of battering and frying chiles for chiles rellenos.
25:24
Rick explores classic Central-style tamales and at home prepares a sweet corn tamale.
25:25
Rick makes classic ceviche and dials it up with coconut and a little booze.
25:24
Rick explores pozole in Mexico and creates seafood pozole verde.
25:24
Rick prepares a tried-and-true sopa de tortilla and a meal-in-a-bowl lamb-pasilla caldo.
25:24
Mexican hot chocolate features churro nibbles showered atop ice cream.
25:55
Traditional chilaquiles get an elegant touch with fried butternut strips.
25:24
Mexico city taco culture is explored. Features: Tacos al pastor and black cod al pastor.