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Season 12 Episode
- Season 11 The Hunt for Caribbean Lobster
- Season 11 Tour of Traditions
- Season 11 Off the Beaten Path Playa del Carmen
- Season 11 Cerviches Gone Wild
- Season 11 Cooking Like a Local
- Season 11 Love of Live Fire Cooking
- Season 11 Baking up Comfort
- Season 11 Splendor of Yucatan Enchanting Markets
- Season 11 A Place of Deeply Rooted Innovation
- Season 11 Chocolate Dreams Cacao Fantasies
- Season 11 Dreaming of Sustainable Agriculture
- Season 11 Pit Cooking Sacred and Smoky
- Season 11 Examining the Yucatans Natural Resources
Mexico: One Plate at a Time - Season 11 Episode 13 Examining the Yucatans Natural Resources
0.00 25 minutes The salt marshes of Celestun and a seaside octopus farm are unlikely places for a chef to get inspired. But Chef Roberto Solis’ approach to food has always been a little different — just see the menu of his revered restaurant Nectar in Merida, which continues to charm and dazzle. In Nectar’s kitchen, Roberto shows Rick how to make three of his restaurant’s favorite dishes, cebollas negras, poc chuc de pulpo and deeply satisfying crispy, seared pork belly with grilled pineapple and tomatillo. At home, Rick makes tostadas of charred octopus with escabeche, plus a succulent slow cooker red chile pork belly with braised kale. To finish it off, Rick makes manjar blanco, a traditional Yucatecan coconut dessert.
