Advanced search
- TITLES
- NAMES
- COLLABORATIONS
Search filters
Enter full date
to
or just enter yyyy, or yyyy-mm below
to
to
to
Exclude
Only includes titles with the selected topics
to
In minutes
to
1-50 of 62
- Rick Bayless, chef, travels to Mexico, samples food, and then returns to his kitchen to teach you how to cook the same dishes.
- 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.
- The movie tells the story of Abigael Edades who returns to her Philippine hometown from her five-year stint as a nurse in Canada. Her town mates rousingly welcome her as a hero, the crass moniker ascribed by the government to hundreds of thousands of Filipinos working abroad. She finds her family in tatters, her parents estranged and living apart and her brother Jepoy living the life of drugs. But she basks in the welcome of her mother and youngest brother Noel and the devotion of her boyfriend, who proposes marriage. Her happiness is short-lived. She is diagnosed with SARS and contaminates Noel. They cause a national scare, are quarantined in Manila and are shunned by their own townspeople and the municipal government. Even her boyfriend leaves her. The hero becomes a heel. "Just a month after my return, my views on life and the people around me have irrevocably changed," she says at the start of the movie.
- 2003–2019TV-GTV EpisodeCall it coincidence or call it fate, but Mexico's national colors-red, white and green-wind up at the center of a whole family of emblematic, home-style "comfort food" dishes, known simply as "a la Mexicana."
- 2003–2019TV-GTV EpisodeSucculent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams.
- 2003–2019TV-GTV EpisodeEvery culture has its soothing, soulful soup, and in Mexico, it's Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and herbs.
- Rick is out to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in lime and chiles: it's so ancient, so elemental and so easy, you don't even need a kitchen to make it.
- 2003–2019TV-GTV EpisodeWhat makes these stuffed chiles in a golden souffle batter so special? Rick takes us into the Frontera kitchen to show us firsthand.
- 2003–2019TV-GTV EpisodeFruit is everywhere in Mexico-sweet, colorful and refreshing. And it's sold ripe, so the lush smell of tropical fruit is always in the air.
- 2003–2019TV-GTV EpisodeRick takes us out to the garden to discover just what a tomatillo is and isn't (hint-it's not very closely related to a tomato), with tips on how to grow tomatillos, what to look for when buying them and how to judge their ripeness.
- Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing.
- 2003–2019TV-GTV EpisodeAuthentic Mexican food is fresher, more complex, and especially lighter than most Americans realize. Case in point: two classic Mexican preparations, Mojo and Escabeche
- Rice is everywhere in Mexico: as the second course in traditional comida, as a beautiful accompaniment to seafood, and more. But it was not always this way. Join Rick as he traces the history of this relative newcomer to the Mexican diet.
- Every culture has its small bites-sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category: "antojitos," the foods you crave.
- Homey tacos de cazuela-soft corn tortillas rolled around fillings simmered slowly in earthenware pots-are the soul of Mexican comfort food. And nothing makes them more appealing than just-baked tortillas.
- Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese.
- The word "enchilada" means "in chile," and in Mexico, the most beloved version is a street snack: a corn tortilla dipped in chile sauce that are a far cry from the limp, stuffed tortillas swimming in red sauce and molten cheese in the U.S.
- Tamales are sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten as a snack, and are altogether universally loved. When it comes to rolling your own, making tamales is easier than you think.
- 2003–2019TV-GTV EpisodeRick takes us to the port of Veracruz for a look at the city's most famous contribution to Mexican cooking, a fittingly Mediterranean fish preparation known simply as "a la Veracruzana" that features a whole fish baked in a tangy sauce.
- How do you turn a backyard cookout into party to remember? At Rick's place, you raise the stakes and get the guests involved in the cooking.
- Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Rick deftly debunks the most common myths about the role of chiles in Mexican cooking.
- An exploration of the deceptively complex and varied world of beans, one of Mexico's most ubiquitous staple foods.
- We find Rick somewhere in the jungles of Mexico, pondering the great questions of the ancient world-like, "what was for breakfast?"
- Standing amid the excavated layers of ancient civilizations in the Templo Mayor, right in the heart of modern Mexico City, Rick points out that Mexican cooking has always been a product of diverse cultural influences
- Chilling out in Puerto Vallarta, the jewel of the Mexican Riviera, Rick gets thinking, not surprisingly, about food
- Wading through the surf at Guayabitos, a charming fishing village on Mexico's Pacific coast, Rick sets off in search of the ultimate catch - the Mexican seafood dish that captures everything that is perfect about a day at the beach.
- Rick heads for Jalisco, the place where mariachi music originated, to investigate the history and mystery of this "national soundtrack" of Mexico.
- When Rick wants to get away from the frantic pace of life in the restaurant world, he heads South. Join him as he sets out to find the kind of ultimate serenity he has always sought out in his favorite "secret gardens" of Mexico.
- Over a beautiful plate of food in the kitchen of his white-tablecloth restaurant, Topolobambo, Rick muses on the idea of culinary muses
- Rick cannot resist the kind of well-seasoned, simple food grilled over a live fire that he has enjoyed at thousands of markets, kitchens, and restaurants all over Mexico where cooking comes down to fresh ingredients and flickering flames.
- Rick and his daughter, Lanie, check out Mexico's real-life superhero subculture: the surreal, splashy world of Lucha Libre. The beloved masked wrestling phenomenon captured all of Mexico's imagination and became embraced by its' culture.
- With more than 20 million people, and a dazzlingly rich cultural and culinary history, Mexico City is like its own planet-and these days, it's a younger, hipper planet than ever.
- Sure, there are great male chefs in Mexico. But women are the true mothers of this cuisine. From market cafes to hip new white-tablecloth restaurants, the cuisine of Mexico comes from a rich tradition of hearth, home, and women's hands.
- In Mexico, salsa is neither a dip nor an afterthought. It's an integral part of eating.
- Tequila has come around - from "lick the salt and suck the lime" firewater, to chic drink of connoisseurs and hipsters alike.
- Cochinita pibil is a slow-cooked, banana leaf-wrapped pork specialty from the Yucatan that Rick finds inspiring, and he takes that inspiration to its pinnacle by digging a brick fire pit in his backyard and slow-roasting an entire pig.
- At one time, the henequen trade made Merida, the capital of the Yucatan, one of the richest cities in the world. Journey with Rick into the Merida market stalls for a fresh look at the blending of Mayan traditions with Spanish influences.
- There are days when you want to take it easy and enjoy your favorite comfort food. On other days? You want to turn up the volume. For Rick, that means breaking out the chiles, from the Yucatan's habanero to the hot yellow xcatic chiles.
- Water is a precious resource in life, especially in the Yucatan. Follow Rick deep underground to explore underground rivers and cenotes (sinkholes) throughout the peninsula. Being in all that water makes Rick hungry for one thing- seafood.
- There is nothing like a tall glass of fresh-squeezed orange juice, naranjada as it is called in Mexico. Rick takes us on a citrus groove to learn the ins and outs of fresh juice in savory, lip-smacking dishes throughout the Yucatan.
- By now the secret is out: Rick has a sweet tooth. When Rick travels to Mexico, he is on the prowl for it all, from ripe fruit to homemade candies to luscious pies. Rick will also share his personal Caramelized Papaya with Mexican Cheese.
- Join Rick on a field trip through the golden era of the haciendas, and then visit his home to make two classic Mayan-Spanish-European fusion dishes. Hacienda San Jose, a luxury resort, inspires Rick's rendition of Achiote-Seared Shrimp.
- Essential features of the Mayan civilization are infused in the food, art, and architecture of modern Yucatan. Los Dos, a cooking school in Merida run by David Sterlinghich, specializes in classic Mayan food updated for this century.
- How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? The secret is in the magic paste, says Rick. Amid the fragrant Merida market, explore the region's colorful, aromatic, and essential recados.
- 2003–2019TV-GTV EpisodeIn Playa del Carmen, Rick meets with Chef Jacques Pepin. First, they enjoy breakfast at Jacques' favorite local spot before heading to the beach in search of fresh fish. After a stop at Jacques favorite local market, the cooking begins.
- Yucatecan honey is renowned for its glorious color and rich flavor. In the Yucatan, you will find it everywhere. On the Riviera Maya, we visit the Xcaret nature park where we find hives of native bees beloved by the Maya for their honey.
- To Rick, shopping when you are hungry can facilitate inspiration, and in the Merida market he becomes inspired to make homemade tamales made from fresh corn masa flavored with achiote-seasoned chicken or pork and steamed in banana leaves.
- Rick and Lanie begin a romantic adventure on the main square in Merida where they fall under the charms of Marquesitas. In the Santa Ana Market, they savor tortas, panuchos, and impossible cake. Inspired, they head home to make Salbutes.
- Rick reveals how to plan a fiesta for 25 people that is both big and gourmet featuring Mexican takes on Spanish classics. Rick will also show you how to construct a simple outdoor brick fire-pit built for an enormous three-foot paella pan.