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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 9 A Place of Deeply Rooted Innovation
0.00 25 minutes If you could define the singular challenge facing Yucatecan chefs, it’s about honoring the past while pushing forward. Perhaps no one is more emblematic of the effort than Pedro Evia, co-owner of Ku’uk, a molecular fine dining palace housed in a restored Merida mansion. Rick and Pedro start their day talking tradition over tacos at Wayan’e, a busy family-run taco stand in Merida. Then, Pedro invites Rick to his home, where Pedro and his mother make traditional sopa de lentejas. At Ku’uk, Pedro shows us his ultra-modern take on the same dish. In the kitchen of Topolobampo in Chicago, Rick makes recado negro to complement cured duck. At home, he makes tacos with eggs and burnt habanero salsa, avocado and red onion — the perfect chef’s late-night snack.
