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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 2 A Chef's Path
0.00 25 minutes An early morning trek to the Central de Abastos, one of the world’s largest markets, with Rick Bayless and Chef Eduardo “Lalo” Garcia, proves exhilarating. Neither chef can talk fast enough about all the dishes they want to make from the mind-boggling stacks of nopales, the fragrant herbs, the crisp greens, the juicy pitayas and mangos. Chef Lalo’s path to his wildly popular Maximo Bistrot in Mexico City includes migrant work on produce farms and stints in fine-dining establishments in Atlanta and New York City. Today, his suckling pig carnitas have a massive following. Lucky for us, he and Rick cook the dish in his restaurant kitchen. Rick and Chef Enrique Olvera, owner of Pujol and arguably Mexico’s top chef, talk about the evolution of Mexican food and the challenge to change people’s perception of the cuisine. At home, Rick coaxes amazing flavors from humble tomatillos, pork and potatoes and makes a delicious chayote salad.
