Exploring Mexico's Kitchen with Rick Bayless (2023) Web Series — Cast, Story & Where to Watch

Name: Exploring Mexico’s Kitchen with Rick Bayless (2023)
Released: 2023
Cast: Rick Bayless

Exploring Mexico's Kitchen with Rick Bayless (2023) is a series web series in English. On New MovieLinkBD: full story, cast, ratings, season & episode guide, official trailer and where to watch Exploring Mexico's Kitchen with Rick Bayless online in HD.

Exploring Mexico's Kitchen with Rick Bayless — Storyline

Rick Bayless is proud to share these sensational recipes with you. This curated collection includes his all-time favorite traditional Mexican dishes, meals you can prepare on the fly, classic tacos and salsa, memorable cocktails, and more.

Cast & Crew

Starring: Rick Bayless

Exploring Mexico's Kitchen with Rick Bayless — Series Details

First Air Date	2023-06-01
Seasons	5
Episodes	100
Genre	series
Language	English
Status	Returning Series

Exploring Mexico's Kitchen with Rick Bayless — Episode Guide

Season 1

E1: Avocado-Tomatillo Salsa (2023-06-01) — Rick Bayless shares his tasty recipe for Avocado-Tomatillo Salsa that is smooth and zesty, with a bright flavor profile.
E2: Beginner's Mole (2023-06-01) — Jammed with a harmonious balance of dried chiles, nuts, seeds, dried fruit, and chocolate, this mole poblano can be ready in about an hour's time, or more, if you want to let the p
E3: Bunuelos (2023-06-08) — Bunuelos are remarkably thin, golden, crispy pastry disks that are popular throughout much of Mexico, especially around Christmastime, and are an obsession of Rick Baylesses.
E4: Chiles Rellenos (2023-06-15) — This recipe does not require many ingredients, but what it does require is a solid gameplan, and good technique. Rick Bayless will walk you through the dish's preparation step by s
E5: Crepas con Cajeta (2023-06-22) — Even though Rick Bayless cannot take you to where he learned how to prepare Mexico's most famous sweet treat, he can show you how to achieve the luscious texture, enticing aromas,
E6: Enchiladas a la Plaza (2023-06-29) — On the streets of Morelia, you will find Enchiladas a la Plaza, a wondrous style of enchilada in which a spoonful of richly flavored vegetables is piled atop (not inside) seared, r
E7: Enchiladas Suizas (2023-07-06) — Though these are more traditionally made with chicken, Rick's favorite version is made with a mixture of roasted vegetables. For this recipe, he calls for a modest amount of cheese
E8: Fresh Cheese Tostada with Oaxacan Flavors (2023-07-13) — Did you hang on to any of the Oaxacan Pasilla Salsa you made? We are going to put it to deliciously simple use with these Oaxacan-inspired tostadas. These are great for a quick sna
E9: Green Shrimp Cocktail (2023-07-20) — When the temperatures drop, Rick likes to imagine he is somewhere much warmer, snacking on this creamy, crunchy, crowd-pleasing "green" version of a classic Mexican shrimp cocktail
E10: Hoja Santa in My Backyard (2023-07-27) — Hoja Santa grows wild in the Southwest, but Rick has found a way to grow it in Illinois. The leaves of this plant are used as a wrapper, or as a seasoning for meat, fish, mushrooms
E11: Microgreens (2023-08-03) — Get an inside look at Rick Bayless' microgreens garden, a little basement oasis where he grows colorful herbs for his restaurants in Chicago.
E12: Mussels a la Mexicana (2023-08-10) — Drive down the Baja coastline from San Diego to Ensenada and you will find many restaurants serving mussels plucked right from the bay's fertile cold waters. Here, Rick combines fr
E13: My Knife Collection (2023-08-17) — It is no secret: Rick loves kitchen knives. Whenever he travels, he visits specialty stores so that he may bring home something new for his collection. Here, he shows you some of h
E14: Oaxacan Pasilla Salsa (2023-08-24) — Rick would love to be in Oaxaca right now, tasting mezcal, and lazily strolling the Zocalo. Since he is not headed there anytime soon, he figures the next best thing is to make Oax
E15: Ponche (2023-08-31) — Warm and fruit-filled, ponche is the traditional punch served at Christmastime posadas in Mexico. Serve it without alcohol or spike it con piquete ("with a little bite") by adding
E16: Reheating Tortillas (2023-09-07) — When you buy corn tortillas at the store, your work is still incomplete. Here, Rick shows you a helpful, foolproof way to reheat store-bought tortillas and keep them warm and pliab
E17: Salsa Macha (2023-09-14) — Nutty, spicy, and good on just about anything you can put it on, Rick Bayless will reveal how to prepare a tasty salsa macha, your new go-to condiment.
E18: Scallop Tostadas with Salsa Macha (2023-09-21) — Inspired by the La Guerrerense seafood street cart in Ensenada, Rick heads to the kitchen to create these perfect little scallop tostadas. If you want to follow the lead of Sabina
E19: Tamales (2023-09-28) — The very best tamales are made from fresh-ground corn masa, and fresh-rendered pork lard. You can make delicious tamales with alternative ingredients, as well. First, Rick outlines
E20: What's in My Fridge? (2023-10-05) — It is true. People always want to know what is inside a chef's home refrigerator, so Rick has decided it is time to give you a glimpse inside his.

Season 2

E1: Arroz a la Tumbada (2023-07-01) — This brothy seafood and rice dish can accommodate pretty much anything from the sea you can think of adding to it. When looking to make a nice quick meal, this version of Arroz a l
E2: Chipotle Salsa (2023-07-08) — This is the rusty-colored red chile version of the green chile roasted tomatillo salsa, minus the cilantro. When Frontera Foods opened 25 years ago, this was one of the five iconic
E3: Enfrijoladas (2023-07-15) — A plate of these addictive enfrijoladas served with a big salad and cold beer, or fruity red wine, makes for a delicious lunch or supper.
E4: Golden Eggplant Torta (2023-07-22) — Rick takes the ubiquitous, soul-satisfying, Torta de Milanesa found throughout Mexico, and swaps out the meat for golden-crusted eggplant, then adds fresh goat cheese, fresh greens
E5: Knife Sharpening: Honing Steel (2023-07-29) — One of the most essential tools in any home kitchen is a honing steel knife sharpener. Here, Rick demystifies the process so you can get in the habit of keeping your knives ready.
E6: A Tour of My Home Kitchen (2023-08-05) — Rick gives you a quick tour of his home kitchen, including some custom-built features he added that add to his ability to entertain guests. Plus, he will offer one key tip for desi
E7: Machacado con Huevo (2023-08-12) — Rick Bayless introduces you to your new favorite breakfast. Ingredients-wise, he encourages you to buy carne seca that has already been pounded/milled from a Mexican grocery, or On
E8: Molcajete Care (2023-08-19) — Invest a little time (and elbow grease) now to set yourself up for success later, by taking good car of your molcajete.
E9: Using a Molcajete (2023-08-26) — Molcajetes are for more than presenting your guacamole creations. Crushing rock against rock will bring out flavors and aromas that you will never achieve in a blender. Does it req
E10: My Knife Roll (2023-09-02) — Hitting the road? Be ready to cook anywhere with a well-stocked knife roll. Here, Rick reveals his essentials.
E11: Oaxacan Piedrazo Salad (2023-09-09) — In Spanish, a piedrazo translates to a "blow given with a stone," so the name itself serves as a warning. In this Spanish dish, 'the rock' is the chunk of hard bread, while the vin
E12: Potato-Chorizo Tacos (2023-09-16) — These tacos are down-right delicious. And you can make them in a flash. The best versions of these tacos that Rick has ever tasted are from street vendors, where they have the pota
E13: Queso Fundido (2023-09-23) — Queso fundido is, literally, melted cheese. That is, cheese put into an earthenware dish and melted beside, or over, a bed of coals. For this recipe, Rick took a page out of the fo
E14: Roasted Tomatillo Salsa (2023-09-30) — Tomatillo salsa can be made in so many ways, and with varying proportions. Tomatillos are acidic and the process of roasting adds welcome sweetness. Plus, the bits of charred skin
E15: Sikil Pak (2023-10-07) — The Mayan-named 'sikil pak' is a preparation that has been passed down for generations. Some cooks emphasize tomatoes in their mixture, but Rick prefers allowing the richness of th
E16: Sopa Seca de Fideo (2023-10-14) — While Rick admits there is something thoroughly craveable about a traditional fideo seco dish, this version gives it a run for its money. That said, crispy chorizo, diced avocado,
E17: Tinga Poblana (2023-10-21) — Rich in roasted tomatoes, browned meat, and smoky chipotle chiles, this is one of Rick's favorite dishes. In colonial Puebla, tinga is offered as a stew (what we will make here), a
E18: Torta de Elote (2023-10-28) — Due to its buttery richness, Rick always serves this dish warm from the oven, or after giving it some heat in the microwave or low oven. Serving it warm is the best way to thorough
E19: Tuna Tostada (2023-11-04) — Whenever Rick arrives in Mexico City, he always makes a beeline straight to Contramar, Gabriela Camara's groundbreaking seafood restaurant, for a long, leisurely lunch that always
E20: Weights and Measures (2023-11-11) — When it comes to creating recipes, 'precision' is one of Rick's great talents. Fine-tuning your weighing and measuring skills, especially when baking, can help you perfect the cuis

Season 3

E1: Beef Tips in Chile Guajillo Sauce (2023-08-01) — This is one of Mexico's most iconic flavors. Here, Rick envelopes seared cubes of steak in a beautiful chile sauce, and the sweet crunch of the caramelized onion offers the perfect
E2: Taquitos Ahogados (2023-08-01) — It is time to get frying, and these Taquitos Ahogados are the perfect place to start. Serve them as a quick snack, or as a fun first course, but wither way, Rick guarantees smiles
E3: Seared Pork Chops with Roasted Poblano, Tomatillo, and Nopal Cactus (2023-08-01) — The ingredients in this dish truly represent the classic flavors from the heart of Mexico. Rick really loves this dish with rustic mashed potatoes made from red or white-skin potat
E4: Pro Chef Tips (2023-08-01) — Here are a few things Rick believes you need to know to become a better cook. Notice that these pointers do not include the size of your kitchen, or the quality of your appliances.
E5: Queso Fresco (2023-08-01) — This queso fresco resembles a whole-milk ricotta, but Rick presses it more firmly so that it can be easily crumbled. To tackle this project, you will need an accurate thermometer t
E6: Crema Mexicana (2023-08-01) — Rick makes two versions of Mexican-style crema. The first is luscious, nutty, and resembles crema de rancho, while the second is sour and more stable when spooned onto warm flautas
E7: Yellow Mole (2023-08-01) — Here is one of the classic seven moles from Oaxaca. Most would say the lightest, and the simplest. Now, if you are careful with the chicken and vegetable poaching, the result can b
E8: Chorizo and Eggs (2023-08-01) — Chorizo and Eggs
E9: Tequila and Mezcal (2023-08-01) — Rick provides an introductory lesson into the world of tequila and mezcal, two glorious agave spirits.
E10: Essential Appliances (2023-08-01) — A look at the other side of Rick Bayless' kitchen reveals the everyday essential kitchen appliances that set him up for success as a home cook. What is on your wish list for your k
E11: Street-Style Sopes (2023-08-01) — Quintessentially simple, perfectly made sopes are about the best thing a person can eat, but like all street food, they can be a challenge to make indoors. Simple as they may look,
E12: Pickled Manzanos and Onions (2023-08-01) — These are a welcome condiment throughout Mexico. When manzano chiles are used, they take focus over the onions. When habaneros are used, it is best to add a small amount. White oni
E13: All About Salt (2023-08-01) — Knowing how to properly season your food with salt is one of the most important lessons Rick Bayless can teach you. Master this lesson, and you will be a much better cook.
E14: Carne Apache (2023-08-01) — Carne apache is analogous to beef tartare meats ceviche. Most cooks let the mixture marinade until the meat takes on cooked texture, but Rick prefers a more traditional tartare tex
E15: Knife Skills (2023-08-01) — Working with a knife is essential to feeling comfortable in the kitchen. Take a closer look at Rick's collection of knives, and gain insight into how proper posture affects your ab
E16: Guacamole Class (2023-08-01) — Guacamole evolves and transforms into what each cook prefers or based on what the occasion demands. While many contemporary creations have been written, there is a traditional foun
E17: Crispy Fried Sopes (2023-08-01) — The experience of biting into the golden, crispy exterior, yielding to the soft masa within, is different from the classic griddle-baked sopes, and because these sopes have higher
E18: All About Frying (2023-08-01) — Do not shy away from a little hot oil. With some know-how, and the right equipment, you are just a few steps away from golden crispy deliciousness.
E19: Creamy Greens and Potato Tacos (2023-08-01) — This dish is inspired by rajas con crema, and by adding potatoes and greens, it becomes a wonderful taco filling. And if, for some reason, you are not in the mood to make tacos, yo
E20: Freezer Preservation (2023-08-01) — One of the most powerful tools in any home kitchen is the freezer. They are great for preserving food and preventing waste, but using your freezer wisely depends on how well your f

Season 4

E1: Herby, Spicy Tomatillo Salsa (2023-09-01) — This salsa tastes so lively and fresh it practically jumps from the dish. Rick has a few suggestions regarding the herbs you use.
E2: Mango-Lime Ice (2023-09-01) — Soul satisfying summer refreshment is just three ingredients, and one ice cream machine, away.
E3: Nopales Salad (2023-09-01) — If you have not tasted nopal cactus, it is a little crunchy, like an al dente green bean, but decidedly tangier. It is the texture that must be wrestled with.
E4: Rick's Favorite Steak Tacos (2023-09-01) — There is no way Rick could amass a collection of the most essential Mexican recipes without including grilled skirt steak tacos. They are simply his favorite. Enjoy.
E5: Chamoy (2023-09-01) — If you think in terms of dishes that are sweet, salty, spicy, or tangy, chamoy may leave you confused, because its flavor profile includes all those things. In other words, chamoy
E6: Chilaquiles Class (2023-09-01) — Simply put, chilaquiles are Rick's go-to comfort food. After you have made it once, you will understand the proportions and can begin improvising your way through your own unique s
E7: Mexican Pottery (2023-09-01) — These beautiful pieces are much more than a decorative fruit bowl.
E8: Chiltomate Salsa (2023-09-01) — Think of Chiltomate as the Yucatecan version of the traditional roasted tomato Salsa de Molcajete commonly found in Central Mexico, only this salsa is sparked by the fiery, floral
E9: Habanero Salsa (2023-09-01) — For those that like it spicy, get ready. This fiery, floral Roasted Habanero Salsa is one of Rick's all-time favorites.
E10: Tangy Yucatecan Grilled Pork (2023-09-01) — Even the best Poc Chuc is the simplest of dishes. You will need a charcoal fire, grill-roasted onions, a sharp marinade for the pork, a plateful of lightly seasoned vegetables, and
E11: Carnitas Three Ways (2023-09-01) — Rick reveals three ways to make pork carnitas. First, there is the professional version that is hard to replicate at home. The second is a homestyle method that is easy. The third
E12: Salsa Mexicana Two Ways (2023-09-01) — Through the years Rick has shared several recipes for this iconic, ubiquitous salsa. This time, he is adding a twist to the mix.
E13: Grilling 101 (2023-09-01) — Never overlook the basics. In this video, Rick discusses the importance of grill maintenance, direct and indirect grilling, grates, seasoning your proteins, essential grilling tool
E14: Mexican Shrimp Cocktail (2023-09-01) — These are crowd-pleasing flavors that no one would confuse with those of an American shrimp cocktail. Ketchup? Yes, but that is where it ends. Mexican cooks gravitate more toward t
E15: Salsa Bruja (2023-09-01) — This spicy, herby, spiced vinegar is an act of kitchen wizardry that perfectly complements seafood cocktails, crab tostadas, and other similar dishes. The sensory beauty of the fin
E16: Coctel Campechano (2023-09-01) — This is what you serve when you want to please your guests with an impressive seafood cocktail. If oysters are added, the name of the dish changes to vuelve a la vida, "return to l
E17: Rick Bayless: My Story (So Far) (2023-09-01) — Rick is often asked- "How did you end up here?" From a hardworking child in his family's Oklahoma restaurant, to chef, author, and TV host in Chicago, this is the inspirational sto
E18: Blender vs. Food Processor (2023-09-01) — Why does Rick call for blending in his recipes when there is a good chance most of you have food processors? It is all about blade speed.
E19: Puebla Spritz (2023-09-01) — Inspired by the very popular Aperol Spritz, this cocktail developed by Rick's daughter Lanie Bayless combines Mexico's spectacular Ancho Reyes chile liqueur with orange liqueur and
E20: Entomatadas (2023-09-01) — An English translation does not do this incredibly delicious dish justice. Slight variations in the ingredients you use will lead you to create a different dish, such as enchiladas

Season 5

E1: Pickled Red Onions (2023-10-01) — Pickled red onions are obligatory on any pibil preparations, or fish tikin xic, but Rick also loves them on papadzules, as well as Yucatecan ceviches and tacos. Rick shares the tim
E2: Chicken Tinga Tacos (2023-10-01) — Rick celebrates Cinco de Mayo by cooking one of Puebla's most classic dishes, Tinga Poblana. Yes, it is typically made with pork, but the flavors are right at home with chicken thi
E3: Margarita Master Class (2023-10-01) — The classic Margarita is a time-honored recipe. It first involves mixing the right ingredients at the correct proportions, as well as choosing a proper orange liqueur, and using te
E4: Tikin Xic (2023-10-01) — Tikin Xic is one of the most delicious, rustic fish dishes in Mexico, one coated with tangy achiote marinade. It is an easy dish if you use fish fillets, and a challenging (yet rew
E5: Champagne Margarita (2023-10-01) — Go on, treat yourself. This recipe serves eight 6-ounce drinks for your lucky guests.
E6: Creamy Grilled Corn with Chile and Cheese (2023-10-01) — Smoky grilled corn on the cob slathered in mayonnaise (or crema) and showered with one of Mexico's bright-tasting garnishing cheeses, spicy powdered chile, and squeezed lime will s
E7: Classic Tres Leches Cake (2023-10-01) — Rick presents Tres Leches Cake in its most traditional form. One bite is all you need to comprehend why this is a classic, yet to this day, nobody knows for certain where the cake
E8: Green Chile Adobo Dip (2023-10-01) — This is an herbaceous green chile adobo that gets slightly unexpected company: luscious crema and mayonnaise. In the end, this is a super-easy, creamy, spicy dip for your vegetable
E9: Mojo de Ajo (2023-10-01) — This version of mojo de ajo asado is the simplest yet and is amazing with pasta and vegetables, such as sauteed eggplant or blanched broccolini.
E10: Red Chile Adobo with Glazed Shrimp (2023-10-01) — Rick shares a super-easy, super-useful version of classic Red Chile Adobo, that when coupled with the glossy-sweet punch of agave syrup, makes for an impressively easy glazed shrim
E11: Salsa Negra (2023-10-01) — The deep richness and smoldering heat of this Veracruz specialty is just right for adding depth and complexity to simple dishes. It is a perfect glaze for anything off the grill, a
E12: Chocoflan (2023-10-01) — Rick first tasted chocoflan a few decades ago, and it blew him away to the point that he immediately went on the hunt for the recipe. Now, he shares it with you. Though this recipe
E13: Spicy Mezcal Old Fashioned (2023-10-01) — It is all about the pasilla chile simple syrup. Make it once, and keep it bottled in your fridge for easy access, and, easy cocktails.
E14: Tequila Old Fashioned (2023-10-01) — You might not believe this, but ancho chile has a lot in common with bourbon and anejo tequila. Rick will explain why as he shares his Tequila Old Fashioned with you.
E15: Herby Shrimp Cocktail (2023-10-01) — Go ahead and buy the cooked shrimp at your fish counter. Take those and a few spoonfuls of herby green chile adobo, and you are halfway through one of the quickest, and most specia
E16: Red Chile Adobo Potatoes (2023-10-01) — This is among Rick's favorite dishes to share with friends and family. The beautifully complex red adobo is amazing on any roasted root vegetables.
E17: Salsa Negra Eggplant with Black Beans (2023-10-01) — The smoky, dark richness of chipotle-spiked salsa negra, coupled with the caramelly deliciousness of roasted eggplant, is a flavor-packed combination, especially when served with a
E18: Spicy, Garlicky Pintos (2023-10-01) — Rich in roasted garlic and sparked by feisty arbol chiles, these frijoles pintos refritos are perfect for smearing on a tortilla or as a side dish with enchiladas.
E19: Bayless Family Pizza! (2023-10-01) — This recipe has stood the test of time in Rick's family kitchen. His approach began as a grilled pizza that, over time, became a baked one with a thin crispy crust. In the summerti
E20: Peach-Jalapeno Upside Down Cake (2023-10-01) — When peaches are in season, Rick loves to make this cake. Over time, he has revealed several recipes for this cake, but here he shares the deeply rich version.