Mexico: One Plate at a Time
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About
Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25.
Cast
Seasons
Mexico one plate at a time season 1
Mexico one plate at a time season 2
Mexico one plate at a time season 3
Mexico one plate at a time season 4
Mexico one plate at a time season 5
Mexico one plate at a time season 6
Mexico one plate at a time season 7
Season 8: Astonishing Baja
Season 9: Only in Oaxaca
Season 10: Mexico City - Chef to Chef
Season 11: Yucatan
Season 12: Bayless' Best Ever
Episodes
Mexico one plate at a time season 1
The Whole Enchilada
The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S. Rick shows us how to make classic “Street Style” Red Chile Enchiladas at home, and how to transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy Potatoes and Fried Eggs. At Sanborn’s in Mexico City, the colorfully tiled restaurant where the famous dish, Enchiladas Suizas, was invented, Rick explains that “Suiza” means Swiss, a tribute to the dish’s use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in making homemade “crema,” the Mexican version of crème fraîche, and a third dish, Rick’s own Creamy Enchiladas with Chicken, Tomatoes and Green Chile.
Let's Talk Tacos
Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing. First stop: a taco restaurant in Mexico City where tacos a la plancha–soft tortillas with fillings hot off the iron griddle–are sold. Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side “dueling salsas” showdown. In Mexico, a butcher butterflies a pork loin with finesse. Rick, back in his Chicago kitchen, launches into his own demonstration of Pork Tacos a la Plancha. Then we’re back to a lively Mexico City taqueria specializing in tacos al carbon filled with charcoal grilled meats and onions. Rick makes two versions of his own–Tacos with Skirt Steak and Portobello Mushrooms–on his backyard grill, along with a traditional molcajete salsa made from ingredients roasted right on the grill.
The Straight Cheese On Quesadillas
Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese. On a visit to Oaxaca, Rick and Lanie get a firsthand lesson in the art of hand-pulled string cheese. No one can resist a nice grilled cheese sandwich, and Mexicans are no exception–only they call their version a quesadilla. Back home in Chicago, father and daughter whip up some simple Mushroom Quesadillas using store-bought tortillas–they’re easy as child’s play. Returning to Oaxaca, they watch Señora Oliva, for some the “World’s Best Quesadilla Maker,” turn out quesadillas made from fresh masa on a comal over a wood-fire. Can they replicate them at home? Of course! In his back yard Rick gathers nasturtiums, squash blossoms, epazote and poblano chiles, then shows Lanie the fine points of turning masa into Squash Blossom Quesadillas on the griddle.
Sopes And Gorditas: Masa Appeal
Every culture has its small bites–sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category: “antojitos,” the foods you crave. These are the snacks and street foods, as well as the special-occasion treats, that Mexicans love best–the stuff that comforts the soul and sets the heart racing. And the ones made with masa top the charts. Sopes, little masa shells, are baked on a griddle and finished with all kinds of flavorful toppings. We watch them being made in a courtyard restaurant in Mexico as Rick gives the “play-by-play,” then wander into the Uriarte pottery factory, where Rick indulges in his secret addiction: buying dishes. Back in his home kitchen, he makes Potato Sopes with Salsa, Goat Cheese and Fresh Herbs–perfect as an appetizer or party food. Then it’s back to Mexico for a lesson in gorditas–fried masa “pockets” stuffed with savory fillings.
Tacos From The Ground Up
Homey tacos de cazuela–soft corn tortillas rolled around fillings simmered slowly in earthenware pots–are the soul of Mexican comfort food. And nothing makes them more appealing than just-baked tortillas, fragrant with the earthy aroma of freshly ground masa. How field corn is dried and transformed into the daily bread of Mexico is a remarkable, centuries-old story, and Rick tells that story, taking us on a “field trip” from market to tortilla factory, and finally to his own kitchen, where he shares the secrets of mixing, pressing, flipping and griddling perfect Homemade Tortillas made from fresh masa. To make great tacos de cazuela, it helps to have a cazuela, or earthenware cooking vessel. Rick picks one out in the Oaxaca market, then at home, he prepares two classics: Guajillo-Spiked Pork and Potato Tacos and Mexican-Style Zucchini Tacos.
Ceviche In The Limelight
Who’s that guy walking towards us through the heat on a Mexican beach? It’s Rick, and he’s about to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in lime and chiles: it’s so ancient, so elemental and so easy, you don’t even need a kitchen to make it. And so saying, Rick prepares Classic Ceviche right on the beach, using nothing more than a lime to “cook” the fish. For a traditional accompaniment, we go to Chicago for a quick lesson in the art of making Tostadas, crispy fresh tortilla chips. Then it’s a Shrimp Ceviche Cocktail that starts with Rick’s foolproof shrimp steaming technique, plus a visit to a seafood “cocteleria” stand in Mexico to see how the original “stirred not shaken” version is made. Back in his kitchen, Rick creates a thoroughly modern Salmon Ceviche steeped in orange juice and roasted chiles.
Green Sauce And Tomatillos: Mexican Vine Dining
The tomatillo. It’s the source of much of the distinctive flavor of Mexican cooking. And also the source of much confusion. Rick takes us out to the garden to discover just what a tomatillo is and isn’t (hint–it’s not very closely related to a tomato), with tips on how to grow tomatillos, what to look for when buying them and how to judge their ripeness. He then makes a tangy Tomatillo Salsa Verde with onions, roasted garlic and serrano chiles that’s great with tortilla chips. In the free-associative spirit of the series, those corn chips inspire a delightful side trip to Mexico for a look at the role of corn in the culture and the garden. Back in Chicago, Rick turns roasted tomatillos into a sauce for a juicy Tomatillo-Braised Pork Loin and combines the elemental flavors of corn and tomatillos in a whimsical invention of his own, called Pescado Encornflecado–fried fish filets in a corn flake crust, served in a lively tomatillo sauce with sautéed fresh corn Esquites.
A La Mexicana: The Soul Of Mexican Cooking
Call it coincidence or call it fate, but Mexico’s national colors–red, white and green–wind up at the center of a whole family of emblematic, home-style “comfort food” dishes, known simply as “a la Mexicana.” Ripe red tomatoes, sparkling white onions and green chiles are the “holy trinity” on which these dishes are based–dishes like hearty Braised Beef Short Ribs a la Mexicana with tomatoes, poblano chiles and herbs, or a quick-to-prepare Grilled Flank Steak served with a salsa of roasted tomatoes, poblanos, onions and garlic. Between stints in the kitchen, Rick introduces us to some of the great icons of Mexican nationalism, from Padre Hidalgo and Emiliano Zapata, to Josefina Velasquez de Leon, the pioneering 20th-century food historian who found herself at the forefront of a movement to create a Mexican national culinary identity, much of which was based around home-style “a la Mexicana” dishes.
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Stream Mexico: One Plate at a Time online free in HD on CineFlixo. A talked-about documentary series originally produced in Inglés and released in 2003, it's earned a solid 0.0/10 from 0 viewers worldwide.
About Mexico: One Plate at a Time
Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25. Across 12 seasons and 168 episodes, originally airing on PBS, with status "Returning Series".
Mexico: One Plate at a Time Cast and Characters
The cast features Rick Bayless (as Host). Their performances are a major reason Mexico: One Plate at a Time has built such a passionate audience.
Where to Watch Mexico: One Plate at a Time Online
On CineFlixo you can watch Mexico: One Plate at a Time free — no account, no credit card, no ads in the middle of the show. We stream the full series in 720p / 1080p HD, with subtitles when available, on any device: phone, tablet, laptop, or smart TV browser.
▶ Watch Mexico: One Plate at a Time NowWhy People Are Watching Mexico: One Plate at a Time
Mexico: One Plate at a Time flies under the radar but it deserves your attention. What makes it work is a tone and style that's hard to find elsewhere. If you enjoy Inglés storytelling that doesn't follow the same tired beats, this is the kind of show you'll end up recommending to friends.
Frequently Asked Questions about Mexico: One Plate at a Time
Where can I watch Mexico: One Plate at a Time online for free?
You can watch Mexico: One Plate at a Time online free on CineFlixo. Just open the page and hit play — no signup, no subscription, full HD streaming on phone, tablet, or desktop.
How many episodes does Mexico: One Plate at a Time have?
Mexico: One Plate at a Time has 168 episodes across 12 seasons. All episodes are available to stream right here on CineFlixo.
Is Mexico: One Plate at a Time good? What's the rating?
Mexico: One Plate at a Time holds a 0.0/10 rating based on 0 reviews — a niche pick worth checking out.
Who is in the cast of Mexico: One Plate at a Time?
The main cast includes Rick Bayless.
Is Mexico: One Plate at a Time available in Inglés?
Yes — Mexico: One Plate at a Time was originally produced in Inglés and that's the version you'll stream here on CineFlixo. English subtitles are provided when available.
When was Mexico: One Plate at a Time released?
Mexico: One Plate at a Time first aired in 2003.
Do I need an account to watch Mexico: One Plate at a Time on CineFlixo?
No. CineFlixo is free and you can watch Mexico: One Plate at a Time without creating an account. Sign-up is optional — only useful if you want a personal Watchlist or to comment on episodes.
Similar Series You Might Like
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Frequently Asked Questions
Where can I watch Mexico: One Plate at a Time for free?
You can watch Mexico: One Plate at a Time online for free on CineFlixo. All 168 episodes across 12 seasons are available to stream in HD without a subscription, signup, or paywall. Just open the show page and press play.
How many seasons and episodes does Mexico: One Plate at a Time have?
Mexico: One Plate at a Time currently has 12 seasons and a total of 168 episodes. The series status is "Returning Series", so the episode count may grow as new seasons are released. You can browse the full episode list on CineFlixo and continue watching from where you left off.
What is Mexico: One Plate at a Time about?
Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to bi… It belongs to the Documentary genre.
In which language is Mexico: One Plate at a Time originally available?
Mexico: One Plate at a Time was originally produced in English. On CineFlixo the show is available in its original English audio, which is the most authentic way to experience the dialogue, music, and performances. Check the player options on the watch page for available subtitle tracks.
When was Mexico: One Plate at a Time first released?
Mexico: One Plate at a Time first premiered on January 10, 2003 (2003). The show is still ongoing with new episodes being released.
All Seasons
Browse every season of Mexico: One Plate at a Time — 12 seasons in total
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