The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a s...

Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded le...

Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese. On a...

Every culture has its small bites–sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbi...

Homey tacos de cazuela–soft corn tortillas rolled around fillings simmered slowly in earthenware pot...

Who’s that guy walking towards us through the heat on a Mexican beach? It’s Rick, and he’s about to...

The tomatillo. It’s the source of much of the distinctive flavor of Mexican cooking. And also the so...

Call it coincidence or call it fate, but Mexico’s national colors–red, white and green–wind up at th...

Fruit is everywhere in Mexico–sweet, colorful and refreshing. And it’s sold ripe, so the lush smell...

Rice turns up everywhere in Mexico: as the second course in a traditional midday comida, beautifully...

Every culture has its soothing, soulful soup, and in Mexico, it’s Caldo de Pollo, a light chicken br...

When it comes to Chiles Rellenos, Frontera Grill is famous for selling out. Within 20 minutes, the l...

Rick takes us to the Gulf Coast port of Veracruz, “The Mexican Mediterranean,” for a look at the cit...

How do you turn a backyard cookout into party to remember? At Rick’s place, you raise the stakes and...

Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wr...

“Where did the saying ‘you don’t know beans’ come from?” ponders Rick. “Did you ever think it might...

Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams....

It’s one of Rick’s favorite themes: Authentic Mexican food is fresher, more complex, and especially...

Tamales. They’re sold by the steamer-full on street corners and plazas, prepared by the hundreds for...

It’s a total-immersion introduction to seafood stew, as Rick takes us from Chicago’s Maxwell Street...

There’s nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. But for those with...

Richly complex, shrouded in mystery and misconceptions, Red Mole sauce is widely regarded as the cro...

Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods. Roas...

Pipian Verde, sometimes called Green Mole, is one of the glories of Mexican cooking. A tangy, tomati...

When the Spanish conquered Mexico in the 16th Century, they brought with them all kinds of foods tha...

It’s a big day at Casa Bayless–daughter Lanie’s birthday. And that means big fun and big cooking–lit...

Some people go trekking in search of wildlife. Rick will go to any length in search of great food. W...

Rick’s on an adventure in Acapulco, the great international resort that’s making a major comeback. T...

We find Rick on a Sunday morning in a plaza in front of a beautiful baroque church in the mountains...

Chorizo, the fresh pork sausage, has been called "the bacon of Mexico." Rick’s quest to find the bes...

By a campfire in the Mexican high-plains dessert, Rick invites us to join him as he searches for the...

Wading through the surf at Guayabitos, a charming fishing village on Mexico’s Pacific coast, Rick se...

Standing amid the excavated layers of ancient civilizations in the Templo Mayor, right in the heart...

Rick can’t resist the kind of well-seasoned, simple food grilled over a live fire—the stuff he’s enj...

With more than 20 million people, and a dazzlingly rich cultural and culinary history, Mexico City i...

Tequila has come around—from “lick the salt and suck the lime” firewater, to chic drink of connoisse...

When Rick wants to get away from the frantic pace of life in the restaurant world, he heads South. I...

Rick and his daughter, Lanie, check out Mexico’s real-life super-hero subculture. It’s the surreal,...

Sure, there are great male chefs in Mexico. But women are the true mothers of this cuisine. From mar...

Chilling out in Puerto Vallarta, the jewel of the Mexican Riviera, Rick gets thinking, not surprisin...

We find Rick somewhere in the jungles of Mexico, pondering the great questions of the ancient world—...

Over a beautiful plate of food in the kitchen of his white-tablecloth restaurant, Topolobambo, Rick...

In Mexico, salsa is neither a dip nor an afterthought. It’s an integral part of eating. “The more yo...

Rick heads for Jalisco, the place where mariachi music originated, to investigate the history and my...

At one time, the henequen trade made Merida, the capital of the Yucatan, one of the richest cities i...

There are days when you want to take it easy and enjoy your favorite comfort food. Others, you just...

Water is a precious source of life—especially in the Yucatan jungle where there are no rivers or lak...

Cochinita pibil. Yucatan’s slow-cooked, banana leaf-wrapped pork specialty that never ceases to insp...

There’s nothing like a tall glass of fresh-squeezed orange juice—naranjada—it’s called in Mexico. Ri...

By now the secret is out: Rick has a sweet tooth. For everything from ripe fruit to homemade candies...

More people visit the Yucatan peninsula than any other region of Mexico. They mostly come for the fu...

Rick defies the old adage to never shop when your hungry—he always shops hungry, to provide a source...

Who wouldn’t like to snack from dawn to dusk on all kinds of Yucatecan specialties? Just ask Rick an...

Rick finds wandering through the ancient Mayan ruins of Uxmal a humbling and inspiring experience. T...

How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? It’s all in t...

Yucatecan honey is renowned for its glorious color and rich flavor. Rick finds it everywhere from th...

The story of the Mexican hacienda sounds like it came from mythology—like one of those morality tale...

The 19th Century was the golden age of the Mexican hacienda, and today, some of these great plantati...

A lot of people know how to have a few guests over for a gourmet meal. And a lot of people know how...

It’s a barefoot-on-the-beach dinner party cooked, served, and eaten outdoors. But the catch of the d...

With a houseful of weekend guests, Rick and his daughter, Lanie, whip up an extra-special brunch buf...

From street stalls to bustling taquerias and morning to midnight, tacos are Mexico’s favorite mini-m...

To celebrate a friend’s birthday, Rick reinvents a tradition from his Oklahoma childhood: the ice cr...

Who says cocktail parties have to be dressy, mood-lit affairs? Rick’s decided to reinvent cocktails...

Tamales are Rick’s idea of the perfect party food: little gift-wrapped packages of light fluffy masa...

It’s a hot, Midwestern summer day. The mood is slow and easy, and the garden’s in overdrive. So Rick...

The Baylesses love to feed a crowd. And one of their favorite ways to do it is firing up the Mexican...

Rick’s having people over for a relaxed evening of parlor games. He doesn’t want to spend all day co...

Rick’s on a mission to tell the world about tequila, and he’s starting with a party for 25 at home....

After giving viewers a quick on-location crash course in Mexican street food, Rick gets an idea. Why...

“What is a taco, anyway?” muses Rick over an upscale lobster taco at his white tablecloth restaurant...

“What is a taco, anyway?” muses Rick over an upscale lobster taco at his white tablecloth restaurant...

“What is a taco, anyway?” muses Rick over an upscale lobster taco at his white tablecloth restaurant...

In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season’s tomatoes to...

Over a breakfast of tortas – Mexican sandwiches filled, in this case, with Rick’s quick Mexican scra...

Nothing captures the spirit of a day at the beach in Mexico like the fresh seafood cocktail or cevic...

Mole is an idea that’s half pre-Columbian, half European, and 100% Mexican – a sauce, a preparation...

What could be better than a freshly made, gooey, warm quesadilla? Rick answers the question by showi...

Carnitas – chunks of pork cooked slowly in lard until they’re golden and crisp on the outside and me...

We find Rick and his daughter, Lanie, at the Mexico City’s colorful Sonora Market, an emporium of me...

Rick’s out to dispel the notion that an enchilada is all about smothering tortillas in sauce and goo...

Chorizo, the succulent pork sausage seasoned with chiles, spices and a touch of vinegar, is the “bac...

Rick and his daughter, Lanie, check out a fabulous fish fillet at a neighborhood restaurant in Mexic...

The Baja California peninsula boasts a climate reminiscent of those on the Mediterranean Sea. Thousa...

People are passionate about their tacos in Tijuana. Ask any local and they’ll tell you their favorit...

Rick is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of Cort...

Baja California Norte produces many world-class, gold medal-winning wines. That fact may surprise mo...

Ever travel to a tourist mecca and wonder what the locals eat? Rick does. So he joins his pal Hugo t...

Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fish...

Ever dream of owning a winery? Don and Tru Miller made their dreams come true 12 years ago when they...

There’s a long heritage of good food in Tijuana: It has an amazing taco culture and is the birthplac...

Fish tacos embody Ensenada’s history in one bite: Fresh fish from pristine waters encased in crispy...

Many of us experienced our first Mexican beer on a beach with a squeeze of lime. Now we’re happy to...

Two of Ensenada’s best seafood chefs, Benito Molina and Alain Genchi, join Rick for a lesson in moll...

Maybe it’s the water, maybe it’s the desert, but there’s definitely magic in the charming Baja town...

Rick introduces the viewers to some of Los Cabos top chefs and their restaurants then cooks dinner f...

Rick takes us on a remarkable journey through Oaxaca City during the revered Día de Los Muertos (Day...

Everything tastes better cooked over a wood or charcoal fire—at least that’s the Oaxacan credo. From...

The majority of the people who travel to Mexico go for the beaches. Little wonder when the beaches a...

Mescal is having a real renaissance, both in Mexico and in fine cocktail emporiums all over the Unit...

So many moles, so little time. That’s how most visitors to Oaxaca feel when perusing the choices fro...

Ever on a quest to learn more about the food he grows and cooks, Rick even vacations with an agenda....

The variety of corns available in Oaxaca boggles the mind and the taste buds. Rick introduces us to...

"You are what you eat." Brillat Savarin’s statement fuels Rick’s tour of the 21 de Noviembre market...

In Mexico, cheese is all about fresh cheese. So fresh, in fact, that Rick planned his cheesemaking w...

Ever dream of renting a space with a kitchen in Mexico just so you can cook all the fresh fish you c...

In Mexico, it is just as common to start your day with a cup of steaming hot chocolate as it is with...

The once unknown state of Oaxaca, Mexico’s fifth largest, is now on the knowing traveler’s hit list....

Oaxaca has long been known for its seven moles, unparalleled home-cooking and remarkable market fare...

Restaurateur Gabriella Camara, owner of Contramar, just might be the most energetic woman in Mexico...

An early morning trek to the Central de Abastos, one of the world’s largest markets, with Rick Bayle...

“Eat your veggies” – it’s a line children from Mexico to Morocco hear from their parents. In this ep...

If there’s a face of Mexico City’s restaurant scene, it might be Jorge Vallejo’s. (Of course, it may...

Rick’s got nothing against cerveza and margaritas, but in this episode he explores another side of M...

In the land of the tortilla, bread can often get overlooked. But if Chef Elena Reygadas has anything...

The Mercado Lazaro Cardenas is pretty standard as far as markets in Mexico City go. But turn one cor...

Chef Edgar Nuñez wants to change the world. Like Rick, Edgar believes everyone should have access to...

Carlos Yescas is a cheesehead on a mission: Put the fine, outstanding artisanal cheeses of Mexico on...

Everywhere Rick goes, he asks chefs about Mexico’s up-and-coming talent. These days, Mexico City’s c...

Mexico and chocolate go together like salsa and chips. But if you hear “Mexican chocolate” and think...

As the restaurant scene in Mexico City has exploded, so, too, have the culinary schools. Rick takes...

Chefs can get excited over the littlest thing. For Josefina Santacruz, that thing is beans. She beli...

Deep in the Sian Ka’an nature reserve, there’s a seriously remote village called Punta Allen, where...

Ask anyone about traditional cooking in the Yucatán and you’re bound to hear the name Miriam Peraza,...

Rick brings you out of the plush resorts and into the streets of Playa del Carmen, where street vend...

The fertile waters of the Caribbean Sea provide exquisitely fresh fish, a bounty perhaps best transl...

Hartwood, one of Mexico’s most in-demand restaurants, sits nestled between the crystalline beaches a...

In Yucatán, cooking over fire is a way of life. Rick meets up with Chef Juan Pablo Loza, who ignites...

David Sterling, chef and author of “Yucatán: Recipes from a Culinary Expedition,” brings Rick on a w...

Revered by his Mexican peers, Federico Lopez is one of Mexico’s most affable and talented chefs. He...

If you could define the singular challenge facing Yucatecan chefs, it’s about honoring the past whil...

Belgian-born chocolatier Mathieu Brees brings Rick deep in the jungles of Ticul for a tour of cacao...

Chef Pedro Abascal is changing tourist’s perceptions of the food in Riviera Maya, using local farms...

Cooking in underground pits is an elemental part of Yucatecan cooking. In fact, it’s downright sacre...

The salt marshes of Celestun and a seaside octopus farm are unlikely places for a chef to get inspir...

Tacos al Pastor are Mexico City’s most iconic taco, all red chile-marinated pork roasting slowly on...

Chilaquiles are not just for hangovers, you know. Served everywhere from the regal downtown restaura...

In Mexico, golden crispy churros are served with a cup of nourishing, frothy hot chocolate, and ther...

Wherever you are in the world, a bowl of chicken soup is the cure for what ails you. In Mexico, that...

A giant pot of pork and hominy stew simmering over a wood fire (or in our modern kitchens, the stove...

How do you improve on ceviche? You don’t. You simply start with the freshest fish possible. Rick sho...

There are seemingly as many styles of tamales as there are regions in Mexico, each steaming heap of...

At the serene kitchen at Roldán 37, Chef Romulo Mendoza prepares a perfect chile relleno, the classi...

When you say the word “enchiladas,” chances are you’re thinking about the saucy, cheesy affairs we’v...

In the canon of Mexican tacos, the carnitas tacos claims its rightful, indulgent place at the top. T...

Whether in high-end restaurants or humble homesteads, the corn tortilla is the canvas on which Mexic...

Did you know the humble little meatball has a starring role in the Mexican kitchen? In this episode,...

San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico,...