Mexico: One Plate at a Time (2003) Web Series — Cast, Story & Where to Watch | MovieLinkBD

Mexico: One Plate at a Time (2003) is a documentary web series in English. On MovieLinkBD: full story, cast, ratings, season & episode guide, official trailer and where to watch Mexico: One Plate at a Time online in HD.

Mexico: One Plate at a Time — Storyline

Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. 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.

Cast & Crew

• Created by: Rick Bayless
• Starring: Rick Bayless

Mexico: One Plate at a Time — Series Details

Mexico: One Plate at a Time — Episode Guide

Mexico one plate at a time season 1

• E1: The Whole Enchilada (2003-01-10) — The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the lim
• E2: Let's Talk Tacos (2003-01-17) — 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. First stop: a tac
• E3: The Straight Cheese On Quesadillas (2003-01-24) — Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese. On a visit to Oaxaca, Rick and Lanie get a firsthand lesson in the art of hand-pulled
• E4: Sopes And Gorditas: Masa Appeal (2003-01-31) — 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. The
• E5: Tacos From The Ground Up (2003-02-07) — 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 th
• E6: Ceviche In The Limelight (2003-02-14) — Who’s that guy walking towards us through the heat on a Mexican beach? It’s Rick, and he’s about to prove a tasty point about ceviche, the traditional Mexican seafood salad marinat
• E7: Green Sauce And Tomatillos: Mexican Vine Dining (2003-02-21) — The tomatillo. It’s the source of much of the distinctive flavor of Mexican cooking. And also the source of much confusion. Rick takes us out to the garden to discover just what a
• E8: A La Mexicana: The Soul Of Mexican Cooking (2003-02-28) — Call 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, know
• E9: Fruit, Aguas, Ices & Paletas: The Ripe Stuff (2003-03-07) — Fruit 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. We find Rick watching the famous Pineapp
• E10: Rice to the Occasion (2003-03-14) — Rice turns up everywhere in Mexico: as the second course in a traditional midday comida, beautifully molded into a little mound to accompany seafood, heaped onto a plate in a marke
• E11: Caldo de Pollo & Tortilla Soup: The Super Bowl (2003-03-21) — Every culture has its soothing, soulful soup, and in Mexico, it’s Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and herbs. To show us how the traditional
• E12: Chiles Rellenos and Other Cool Stuff (2003-03-28) — When it comes to Chiles Rellenos, Frontera Grill is famous for selling out. Within 20 minutes, the lucky customers who lined up an hour before the doors opened snap up every order.
• E13: Fish a la Veracruzana: How to Fish for Compliments (2003-04-04) — Rick takes us to the Gulf Coast port of Veracruz, “The Mexican Mediterranean,” for a look at the city’s most famous contribution to Mexican cooking, a fittingly Mediterranean fish
• E14: Carne Asada: The Great Steak Out (2003-04-11) — 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. Joined by a crowd of friends in his out
• E15: Adobo: Chiles Cut and Dried (2003-04-18) — Chiles are the hot, spicy peppers that are used solely to make Mexican food so incendiary, right? Wrong. Starting with a trip to a chile stall in Mexico City’s Merced Market, Rick
• E16: Beans Inside and Out (2003-04-25) — “Where did the saying ‘you don’t know beans’ come from?” ponders Rick. “Did you ever think it might be an insult to the bean?” And with that, he begins a half-hour exploration of t
• E17: Barbacoa and Cochinita Pibil: Down to Earth Cooking (2003-05-02) — Succulent meat, slowly cooked in pits lined with smoldering embers is the stuff of barbecue dreams. Rick takes us for a “pit stop” at Arroyo, the sprawling three thousand-seat outd
• E18: Mojo & Escabeche: The Light Fantastic (2003-05-09) — It’s one of Rick’s favorite themes: Authentic Mexican food is fresher, more complex, and especially lighter than most Americans realize. Case in point: two classic Mexican preparat
• E19: Three Hot Tamales (2003-05-16) — Tamales. They’re sold by the steamer-full on street corners and plazas, prepared by the hundreds for parties, eaten out of hand as a morning or evening snack, and universally loved
• E20: Seafood Stew: The Perfect Warm-Up (2003-05-23) — It’s a total-immersion introduction to seafood stew, as Rick takes us from Chicago’s Maxwell Street Mexican Market to the seafood stalls and restaurants of Veracruz where Rick shop
• E21: Beyond Chips & Salsa (2003-05-30) — There’s nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. But for those with “fear of frying,” Rick demonstrates his favorite way to make fresh tortilla chi
• E22: Holy Mole: Mexico City (2003-06-06) — Richly complex, shrouded in mystery and misconceptions, Red Mole sauce is widely regarded as the crowning achievement of Mexican cooking and the ultimate mestizo dish–a blend of pr
• E23: Chocolate: The Magic Ingredient (2003-06-13) — Mexico is the birthplace of chocolate, and to the Aztecs, it was the original food of the gods. Roasted, ground, and brewed as a hot beverage, cacao beans were imbued with divine p
• E24: Green Mole & Pipian: Lessons of the Mayoras (2003-06-20) — Pipian Verde, sometimes called Green Mole, is one of the glories of Mexican cooking. A tangy, tomatillo-based sauce, thickened with toasted pumpkin seeds, it’s served with everythi
• E25: Cajeta & Flan: Plaza Sweets (2003-06-27) — When the Spanish conquered Mexico in the 16th Century, they brought with them all kinds of foods that the pre-Columbian world had never seen. Among those foods was sugar–and actual
• E26: Pozole: The Life of the Party (2003-07-04) — It’s a big day at Casa Bayless–daughter Lanie’s birthday. And that means big fun and big cooking–literally: a backyard full of friends, a homemade cake and an enormous vat of Pozol

Mexico one plate at a time season 2

• E1: Salsa Lessons (2004-01-09)
• E2: Pizza of the Three Cultures (2004-01-16)
• E3: A Midsummer Night’s Taquisa (2004-01-23)
• E4: Open All Night (2004-01-30)
• E5: Keeping the Flame (2004-02-06)
• E6: Craving Crustaceans (2004-02-13)
• E7: Kidding Around (2004-02-20)
• E8: Garden Spots (2004-02-27)
• E9: Dessert Oasis (2004-03-05)
• E10: That’s a Mole! An Elegant Dinner for Eight (2004-03-12)
• E11: Timeless Tamales (2004-03-19)
• E12: Cocktails at Rick’s Place (2004-03-26)

Mexico one plate at a time season 3

• E1: Mexico’s Real Independence Day (2005-02-18)
• E2: Antojito Jones (2005-03-04) — Some people go trekking in search of wildlife. Rick will go to any length in search of great food. We find him boating down a river in the midst of a tropical jungle. He’s got a "j
• E3: Thrills and Chiles (2005-02-04)
• E4: Lend Me Your Ears (2005-02-25)
• E5: Tropical Cool (2005-03-18) — Rick’s on an adventure in Acapulco, the great international resort that’s making a major comeback. The weather’s balmy here all year, and he’s in search of the best ways to get coo
• E6: Hip ‘n’ Happenin’ (2005-03-11)
• E7: Health in the Balance (2005-02-11)
• E8: A Sterling Birthday (2005-01-28)
• E9: Savoring Sundays (2005-04-01) — We find Rick on a Sunday morning in a plaza in front of a beautiful baroque church in the mountains of Mexico as he sets out to search for the best Mexican Sunday traditions, start
• E10: Acapulco—Jump Right In (2005-04-08)
• E11: Chorizo Hunter (2005-01-14) — Chorizo, the fresh pork sausage, has been called "the bacon of Mexico." Rick’s quest to find the best chorizo takes him to the remote mountain town of Tenancingo, where he explores
• E12: Color on the Palate (2005-01-21)
• E13: The Mysteries of Chili (2005-03-25) — By a campfire in the Mexican high-plains dessert, Rick invites us to join him as he searches for the origins of chili con carne. Is it Mexican or Southwestern? The stuff of cowboys

Mexico one plate at a time season 4

• E1: It's a Shore Thing (2006-01-13) — 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 ev
• E2: Fusion Revolution (2006-01-20) — 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 pr
• E3: Quest for Fire (2006-01-27) — Rick can’t resist the kind of well-seasoned, simple food grilled over a live fire—the stuff he’s enjoyed at thousands of markets, kitchens and restaurants all over Mexico, where co
• E4: The Capital of Hip (2006-02-03) — 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. R
• E5: Welcome to Tequila (2006-02-10) — Tequila has come around—from “lick the salt and suck the lime” firewater, to chic drink of connoisseurs and hipsters alike. What exactly is this quintessential Mexican spirit, and
• E6: Mexico Unplugged (2010-01-21) — When Rick wants to get away from the frantic pace of life in the restaurant world, he heads South. In this episode, he sets out to find the kind of ultimate serenity he’s always so
• E7: Super-Hero Sandwich (2006-02-24) — Rick and his daughter, Lanie, check out Mexico’s real-life super-hero subculture. It’s the surreal, splashy world of Lucha Libre—the beloved masked wrestling phenomenon that captur
• E8: The Mothers of Invention (2006-03-03) — 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 f
• E9: Go Global. Eat Local. (2006-03-10) — Chilling out in Puerto Vallarta, the jewel of the Mexican Riviera, Rick gets thinking, not surprisingly, about food. Can he find the kind of authentic, mind-blowing, soulful Mexica
• E10: Archaeology for Breakfast (2006-03-17) — We find Rick somewhere in the jungles of Mexico, pondering the great questions of the ancient world—like, “what was for breakfast?” Back in Chicago, he whips up a plate of Huevos M
• E11: Muses for My Menu (2006-03-24) — Over a beautiful plate of food in the kitchen of his white-tablecloth restaurant, Topolobambo, Rick muses on the idea of culinary muses. His creative inspirations are as diverse as
• E12: Tips and Salsa (2005-11-26) — In Mexico, salsa is neither a dip nor an afterthought. It’s an integral part of eating. “The more you know about salsa,” Rick tells us, while snacking in a countryside restaurant n
• E13: Mariachi Mania (2006-04-07) — Rick heads for Jalisco, the place where mariachi music originated, to investigate the history and mystery of this “national soundtrack” of Mexico—and to answer the question, “what’

Mexico one plate at a time season 5

• E1: Eat, Drink and Be Merida (2007-01-27) — At one time, the henequen trade made Merida, the capital of the Yucatan, one of the richest cities in the world. Today, its lovely white stuccoed buildings remind us of its opulent
• E2: Fresh Chiles, Hot & Cool (2007-01-19) — There are days when you want to take it easy and enjoy your favorite comfort food. Others, you just have to turn up the volume. For Rick, that means breaking out the chiles—everyth
• E3: Mysteries of the Deep (2007-01-26) — Water is a precious source of life—especially in the Yucatan jungle where there are no rivers or lakes. Rick goes deep, underneath the limestone bedrock, to show us the underground
• E4: A Pig, a Pit, and a Plan (2007-02-02) — Cochinita pibil. Yucatan’s slow-cooked, banana leaf-wrapped pork specialty that never ceases to inspire Rick, whether he’s made it in his slow-cooker, home oven or restaurant kitch
• E5: Savoring Citrus (2007-02-09) — There’s nothing like a tall glass of fresh-squeezed orange juice—naranjada—it’s called in Mexico. Rick takes us on a citrus groove to learn the ins and outs of fresh juice in savor
• E6: Tropical Sweet Tooth (2007-02-16) — By now the secret is out: Rick has a sweet tooth. For everything from ripe fruit to homemade candies to luscious pies. And when he travels to Mexico, he’s on the prowl for it all—l
• E7: Rick & Jacques. Two Chefs at Playa (2007-02-23) — More people visit the Yucatan peninsula than any other region of Mexico. They mostly come for the fun and the beaches while Rick comes for the cool angle, the story behind the stor
• E8: Yesterday, Today & Tamales (2007-03-02) — Rick defies the old adage to never shop when your hungry—he always shops hungry, to provide a source for inspiration. In the Merida market, inspiration comes in the form of homemad
• E9: Yucatan Snack-a-Thon (2007-03-09) — Who wouldn’t like to snack from dawn to dusk on all kinds of Yucatecan specialties? Just ask Rick and Lanie for some noshing tips. They start their adventure on the main square in
• E10: Modern Mayan (2007-03-16) — Rick finds wandering through the ancient Mayan ruins of Uxmal a humbling and inspiring experience. The Mayans built a great civilization with pyramids, temples, plazas and breathta
• E11: Paste Sensations (2007-03-23) — How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? It’s all in the magic paste, says Rick, as he takes us to the Merida market to explore the re
• E12: Show Me the Honey (2007-03-30) — Yucatecan honey is renowned for its glorious color and rich flavor. Rick finds it everywhere from the Merida market stalls to the breakfast buffet at an upscale hotel where the who
• E13: Hacienda Renaissance (2007-04-06) — The story of the Mexican hacienda sounds like it came from mythology—like one of those morality tales about the fleeting nature of wealth and glory. It begins with the feudal syste

Mexico one plate at a time season 6

• E1: Return to Hacienda (2008-09-05) — The 19th Century was the golden age of the Mexican hacienda, and today, some of these great plantation estates live on as luxury resorts. Rick and his wife, Deann, stayed in one of
• E2: A Man, A Pan, Paella! (2008-09-12) — A lot of people know how to have a few guests over for a gourmet meal. And a lot of people know how to feed a big crowd a not-very-gourmet meal. Rick shows you how to plan a fiesta
• E3: Beach Blanket Barbeque (2008-09-19) — It’s a barefoot-on-the-beach dinner party cooked, served, and eaten outdoors. But the catch of the day is…there’s no beach! Instead, Rick and his family create a little Mexican sea
• E4: Let's Do Brunch (2008-09-26) — With a houseful of weekend guests, Rick and his daughter, Lanie, whip up an extra-special brunch buffet that turns Sunday morning into a mini Mexican vacation, inspired by the rela
• E5: Taquisa for Ten (2008-10-03) — From street stalls to bustling taquerias and morning to midnight, tacos are Mexico’s favorite mini-meal—a few blissful bites of something thrillingly savory, wrapped in a soft, fra
• E6: Ice Cream Social Skills (2008-10-10) — To celebrate a friend’s birthday, Rick reinvents a tradition from his Oklahoma childhood: the ice cream social, where everyone brought a batch of homemade ice cream, right in the h
• E7: Seafood Cocktail Party (2008-10-17) — Who says cocktail parties have to be dressy, mood-lit affairs? Rick’s decided to reinvent cocktails with friends as an informal outdoor party. His menu, on this summer Sunday after
• E8: The Whole Tamalada (2008-10-24) — Tamales are Rick’s idea of the perfect party food: little gift-wrapped packages of light fluffy masa dough with a whole fiesta’s-worth of sweet and savory flavors inside. And in Me
• E9: Summer and Smoke (2008-10-31) — It’s a hot, Midwestern summer day. The mood is slow and easy, and the garden’s in overdrive. So Rick decides to beat the heat and get out of the kitchen with a mostly made-ahead ba
• E10: Barbacoa Block Party (2008-11-07) — The Baylesses love to feed a crowd. And one of their favorite ways to do it is firing up the Mexican-style barbecue pit they built in their Chicago backyard, inspired in part by th
• E11: Fiesta in the Fast Lane (2008-11-14) — Rick’s having people over for a relaxed evening of parlor games. He doesn’t want to spend all day cooking. But still, he wants it to be special. So he’s set himself a challenge: in
• E12: Tequila Flights and Bites (2008-11-21) — Rick’s on a mission to tell the world about tequila, and he’s starting with a party for 25 at home. But it’s not about doing shots and licking salt off your hand. He wants to open
• E13: Street Fare Tonight! (2008-11-28) — After giving viewers a quick on-location crash course in Mexican street food, Rick gets an idea. Why not create a one-night-only Mexican street-food stall right in his Chicago home

Frequently Asked Questions

How many seasons does Mexico: One Plate at a Time have? 12 season(s) with 168 episodes.

Who created Mexico: One Plate at a Time? Rick Bayless.

Where can I watch Mexico: One Plate at a Time? See the Where to Watch section above for current streaming options.