Chef Pedro Abascal is changing tourist's perceptions of the food in Riviera Maya, using local farms to supply his hip hotel restaurants. Rick and Pedro discuss his challenges and successes of his approach over a traditional Yucatecan meal at Faison y Venado. Rick pays a visit to a lamb farm in Tizimin for a conversation with a rancher, then heads to C-Grill, Pedro's hip restaurant on the shores of Playa del Carmen, where he makes a beautiful roasted lamb in adobo. In Chicago, Rick heads to the outdoor Green City Market to gather ingredients for his grilled leg of lamb with green garlic mojo and camote mash, accompanied by grilled asparagus with pasilla crema. Oh, and an incredibly delicious skillet cake.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 1111
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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
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