Ask anyone about traditional cooking in the Yucatan and you're bound to hear the name Miriam Peraza, a grandmotherly dynamo who knows every nook and cranny. She brings Rick to the bustling Mercado de Lucas de Galvez in Merida for a quick tour that includes a rare look at the making of recado spice pastes. Flanked by villagers in the remote town of Yaxunah, Miriam and Rick drop in to watch the making of pit-cooked cochinita pibil, the Yucatan's iconic dish of achiote-smothered, pit-cooked suckling pig. At Manjarblanco restaurant in Merida, Miriam shows her take on classic panuchos, sopa de lima and queso relleno. Then, Rick brings some of the Yucatan back to Chicago, where he cooks papadzules and shows how to make cochinita pibil at home - banana leaves and quick-pickled onions included.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 1102
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In MEXICO - ONE PLATE AT A TIME WITH RICK BAYLESS, the beloved chef and restaurateur seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises.
This season Rick presents start-to-finish, stress-free, Mexican-inspired fiestas packed with creativity, color and flavor.
Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25.
Rick also suggests clever and practical ideas to make each party special, like creating signature drinks for the occasion, serving ceviche in glass votive holders and transforming supermarket salad bar items into a hip Mexican crudites platter.
And to help set the mood, he offers party playlists featuring his favorite musical finds and gardening tips for growing one's own ingredients.
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 18 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg