Mexico: One Plate at a Time — Season 1, Episode 13: Fish a la Veracruzana: How to Fish for Compliments
Documentary • 25 min • 12 seasons, 168 episodes
Episode synopsis
Rick takes us to the Gulf Coast port of Veracruz, “The Mexican Mediterranean,” for a look at the city’s most famous contribution to Mexican cooking, a fittingly Mediterranean fish preparation known simply as “a la Veracruzana” that features a whole fish baked in a tangy tomato, herb, olive and caper sauce. Inspired by this classic dish, Rick explores the Mediterranean roots of Mexican cooking, and the surprising contributions of Mexico–such as the tomato–to the cuisines of Europe. He shows us how to make a dramatic Pescado a la Veracruzana, using a whole fish, then moves to his outdoor kitchen for an easy, contemporary Grilled Salmon a la Veracruzana–tasty proof that Mexican cooking can be every bit as light and fresh as the Mediterranean dishes we’re all so in love with today.
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.
More episodes from Season 1
- E1The Whole Enchilada
- E2Let's Talk Tacos
- E3The Straight Cheese On Quesadillas
- E4Sopes And Gorditas: Masa Appeal
- E5Tacos From The Ground Up
- E6Ceviche In The Limelight
- E7Green Sauce And Tomatillos: Mexican Vine Dining
- E8A La Mexicana: The Soul Of Mexican Cooking
- E9Fruit, Aguas, Ices & Paletas: The Ripe Stuff
- E10Rice to the Occasion
- E11Caldo de Pollo & Tortilla Soup: The Super Bowl
- E12Chiles Rellenos and Other Cool Stuff