The Splendor of Yucatan's Enchanting Markets -
mexico -- one plate at a time with rick bayless

Revered by his Mexican peers, Federico Lopez is one of Mexico's most affable and talented chefs. He joins Rick at the enchanting Mercado Municipal in Valladolid to extol the virtues of unique Yucatecan produce. After that, the pair head to Temozon, to a decades-old meat market where they smoke pork in rustic ovens behind the store. With a basket full of market produce and smoked meats, the chefs return to Federico's sleek catering kitchen in Cancun, where Federico artfully recreates the market in a salad of local beans, squash, heirloom tomato and chile dulce. Federico also makes pork tenderloin with longaniza sausage and beans. Back in Chicago, Rick makes lima bean soup with ham hock, plus pork lomitos.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 1108

No future air times were found for this episode.

About Mexico -- One Plate at a Time with Rick Bayless:

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.