Mexico: One Plate at a Time — Season 1, Episode 3: The Straight Cheese On Quesadillas
Documentary • 25 min • 12 seasons, 168 episodes
Episode synopsis
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.
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
- 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
- E13Fish a la Veracruzana: How to Fish for Compliments