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Season 12 Episode
- Season 10 A Seafood Dream
- Season 10 A Chef's Path
- Season 10 Island Time
- Season 10 Under the Influence (of Tacos)
- Season 10 Mexico: It's (a) Wine Country
- Season 10 Artisanal Bread in Tortilla Land
- Season 10 Shaking up the Margarita
- Season 10 How to Feed A City
- Season 10 A Passion for Cheese
- Season 10 Market Inspirations, Local Genius
- Season 10 Mexican Chocolate: The Next Chapter
- Season 10 Building a World-Class Cuisine Starts with a Sound Foundation
- Season 10 It All Begins With Beans
Mexico: One Plate at a Time - Season 10 Episode 13 It All Begins With Beans
0.00 25 minutes Chefs can get excited over the littlest thing. For Josefina Santacruz, that thing is beans. She believes every cook should know how to cook beans and rice before venturing any further in Mexican cuisine. For an example of beans done right, Rick and Josefina head to Nico’s Restaurant, which has been cooking perfect beans since 1957; their bean soup proves a thing of beauty. Rick and Josefina likewise admire the perfect barbacoa made daily by Chef Moises Rodriguez Vargas of Hidalguense restaurant in Mexico City. He shares his careful preparation of this classic dish with Rick and Josefina at his home. At Yuban, in the Roma neighborhood of Mexico City, young Chef Paloma Ortiz respects the cuisine of Oaxaca while adding her personal flourishes. In Chicago, Rick steps us through a simple barbacoa sure to inspire all cooks.
