Episodes

13 episodes in this season

The Hunt for Caribbean Lobster

25 min

Tour of Traditions

25 min

Off the Beaten Path Playa del Carmen

25 min

Now Playing

Cerviches Gone Wild

25 min

Cooking Like a Local

25 min

Love of Live Fire Cooking

25 min

Baking up Comfort

25 min

Splendor of Yucatan Enchanting Markets

25 min

A Place of Deeply Rooted Innovation

25 min

E10

Chocolate Dreams Cacao Fantasies

25 min

E11

Dreaming of Sustainable Agriculture

25 min

E12

Pit Cooking Sacred and Smoky

25 min

E13

Examining the Yucatans Natural Resources

25 min

Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Cerviches Gone Wild

Season 11 · Episode 4 · Oct 7, 2016

The fertile waters of the Caribbean Sea provide exquisitely fresh fish, a bounty perhaps best translated on the plate through ceviche. Or sometimes you don’t even need a plate, like when Rick and Chef Juan Pablo Loza make a ceviche of freshly caught lobster on a boat in the Sian Ka’an nature reserve. At Catch, the Thompson Hotel’s swanky rooftop restaurant in Playa del Carmen, Chef Pedro Abascal teaches us to make a Peruvian-inspired mandarin, carrot, habanero and ginger ceviche with leche de tigre broth. Then, it’s off to nearby Axiote with Chef Xavier Perez Stone, who shows Rick how to make outrageously good coconut-shrimp ceviche. A delightful ferry ride brings Rick to picturesque Isla Mujeres, where young Chef Diego Lopez builds an absolute stunner of a dish, a ceviche of pargo with an herby green “mojito” broth. At Rick’s new Chicago restaurant, Lena Brava, he makes a deceptively simple aguachile in a cocktail shaker and teaches us to make a “Bloody Maria” coctel.

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Mexico: One Plate at a Time

TV Series

200325m

Documentary

Now playing

Cerviches Gone Wild

Season 11 · Episode 4 · Oct 7, 2016

More details