Rick takes us on a remarkable journey through Oaxaca City during the revered Día de Los Muertos (Day of the Dead) holiday. Much preparation for the celebration takes place in October, and Rick gives us an insider's look at the fiesta.
Everything tastes better when cooked over a fire, at least that is the Oaxacan credo. From soup to barbacoa, fiery embers influence the flavor of Oaxaca's food in just the right ways. Join Rick in Oaxaca, San Felipe Usila, and Zaachilla.
Mexico's beaches glimmer with pristine perfection. Chef Rick Bayless takes us off the beaten path to find great food and even better beaches such as Playa Chahue and Playa Principal. You would be well-advised to follow his lead.
Mescal is experiencing a renaissance in Mexico and throughout the United States. Journey with Rick to witness firsthand how an Oaxacan distiller handcrafts this fine spirit renowned for its rich, smoky complexity and brightness.
So many moles, so little time. Rick will focus on two moles while visiting the Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students.
Ever on a quest to learn more about food, Rick even vacations with a food-oriented agenda. Join him in the mountains of Finca Las Nieves, with its artisanal coffee production and organic gardens, and learn about sustainable gardening.
The variety of corns available in Oaxaca boggles the mind and the taste buds. Rick introduces us to Amado Ramirez Leyva who believes that corn, domesticated some 9,000 years ago in Mexico, represents the very foundation of Mexican culture.
"You are what you eat." Brillat Savarin's statement fuels Rick's tour of the 21 de Noviembre market in downtown Oaxaca. We uncover the incredibly rich culture of the market and its role in the daily lives and meals of the local population.
In Mexico, cheese is all about freshness, and fresh cheese is exactly what Rick has found in the village of Rojas where he and two local women turn uber-fresh milk from alfalfa-fed cows into queso fresco and salty quesillo (string cheese).
Ever dream of renting a space with a kitchen in Mexico just to cook all the fresh fish you can eat? Rick lives the dream at Hotel Villas Carrizalillo in Puerto Escondido. With few culinary tools, and fresh ingredients, it is time to feast.
