Mexico: One Plate at a Time with Rick Bayless - Season 8

Three local Tijuana foodies take Rick on a taco crawl. Experience arrachera tacos, suadero tacos, sautéed and fried shrimp tacos, steamed tacos, and smoked salmon tacos. At home, Rick creates a taco feast for a casual backyard cookout.

Rick is always up for a cooking challenge, and after a day on the waters of the Sea of Cortez, Rick grills dinner for the group on the beach of Espiritu Santo island. To stock up on supplies Rick shops in the La Paz market for ingredients.

Join Rick and winemaker Hugo d'Acosta as they toast the world-class wines of Baja California Norte. Hugo first introduces Rick his Casa de Piedra wines before moving on to Tres Mujeres, L.A. Cetto, and the San Rafael Winery.

Ever travel to a tourist mecca and wonder what the locals eat? Join Rick and his friend Hugo to find the best Mexican food in Los Cabos. First stop is the municipal market in San Jose del Cabo, then they enjoy carnitas at Los Michoacános.

Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay. They catch up with local lobster fishermen and clam divers and follow that up with shore lunch on Isla de Magdalena.