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Bean soup; barbacoa; the cuisine of Oaxaca, Mexico.

Mexico: One Plate at a Time With Rick Bayless

It All Begins With Beans

The cultural importance of chocolate in Mexico; pastry chef Jose Ramon Castillo; chocolate cocktail; Mexican truffles; chocolate-mesquite cake.

Mexican Chocolate: The Next Chapter

Pablo Salas discusses inspiration for his Mexiquense cooking; chorizo; mole with oxtail; making an easy version of chorizo to use in crispy potato sopes.

Market Inspirations, Local Genius

A meal of duck carnitas with mole negro; food trucks serve tacos, tostados and caldos; a stress-free tostada party at home with guacamole.

How to Feed a City

Mezcal cocktail made with hoja santa leaves and absinthe; a margarita with mezcal, pineapple juice and hot chili; cocktails made with garden herbs.

Shaking Up the Margarita

Suckling pig carnitas; tomatillos, pork and potatoes.

A Chef's Path

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S10 E2 | A Chef's Path

E13 | It All Begins With Beans

E11 | Mexican Chocolate: The Next Chapter

E10 | Market Inspirations, Local Genius

E8 | How to Feed a City

E7 | Shaking Up the Margarita

E2 | A Chef's Path