Mexico: One Plate at a Time — Season 1, Episode 26: Pozole: The Life of the Party
Documentary • 25 min • 12 seasons, 168 episodes
Episode synopsis
It’s a big day at Casa Bayless–daughter Lanie’s birthday. And that means big fun and big cooking–literally: a backyard full of friends, a homemade cake and an enormous vat of Pozole, the slow-cooked stew of corn and pork that’s Mexico’s number-one party food. Preparing pozole is an all-day affair. And as the corn and meat simmer, Rick takes us to the ruins of Mitla, where he reveals one of the most ancient and fundamental cooking techniques of Mexico: boiling dried corn in calcium hydroxide to make hominy. Later, a demonstration of the traditional Pastel de Tres Leches, or “Three-Milks Cake” inspires a tongue-in-cheek visit to one of Mexico City’s sweetest and least known treasures, the surreal Cake Showroom of Ideal Bakery. Back home, the fiesta comes to smashing conclusion, with piñatas, a mariachi band, laughter, singing and plenty of pozole for everyone.
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