Rick brings you out of the plush resorts and into the streets of Playa del Carmen, where street vendors and roadside stands serve real-deal Mexican food. Rick heads to Antojitos Yucateco for cochinita pibil tortas, then to nearby Las Karnitas for tacos of golden, crispy carnitas with spicy salsa. Then Rick follows the smoke to a little roadside cart, where crowds gather for cecina estilo Yecapixtla, thin-cut seared beef with grilled onions and nopales. At Le Chique, a modern dining room between Cancun and Puerto Morales, Chef Jonatán Gómez Luna dazzles Rick with feats of Mexican molecular gastronomy. Back in Chicago, Rick shows you how to execute the perfect taco party of your own, complete with slow cooker carnitas, summer squash and guero chile and grilled achiote catfish with spicy habanero mayo.
Episode Recipes
Slow cooker carnitas: www.rickbayles...
Summer Squash With Garlic Mojo And Güero Chile: www.rickbayles...
Grilled Black Pepper Catfish Tacos With Habanero Mayo: www.rickbayles...
Official Mexico: One Plate at a Time cookbook: rickbayless.sh....
Негізгі бет Episode 1103: Off the Beaten Path in Playe del Carmen, Rick Bayless "Mexico One Plate at a Time"
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