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Students at a cooking school in Mexico City make a pipian sauce for shrimp; tortilla lessons; pork loin with vegetables and huaximole; crepas con cajeta.

Mexico: One Plate at a Time With Rick Bayless

Building a World-Class Cuisine Starts With a Sound Foundation

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

Chefs grow organic and specialty produce at Xochimilco, Mexico City's ancient floating gardens; Green City Market in Chicago; taco party.

Island Time

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S10 E8 | How to Feed a City

E12 | Building a World-Class Cuisine Starts With a Sound Foundation

E8 | How to Feed a City

E7 | Shaking Up the Margarita

E3 | Island Time