GoTraveler

Woodland mushrooms with slow-cook garlic and Mexican herbs; garlic popcorn with Mexican queso anejo; seared fish fillets.

Mexico: One Plate at a Time With Rick Bayless

Liquid Gold

Duck carnitas with tomatillo-avocado salsa; cheese chicharron, lacy cheese strips toasted on the griddle.

Confessions of a Carnita-vore

Mexican fresh cheese; griddle-baked quesadillas.

The Case for Quesadillas

Lacquered chicken in classic red mole; Mexican white rice with sweet plantains; Mexican crudite platter.

The Soul of Mole

Roasted garlic guacamole; crab salpicon; salpicon of roasted poblanos and smoked salmon; orange-tomatillo salsa.

Guac on the Wild Side

Shrimp chili rellenos grilled in corn husks; dried ancho in an escabeche sauce, stuffed with a steak-taco filling and guacamole.

Chiles Rellenos: The Stuff of Passion

Tamarind cooler and Mexican snakebite; tacos of seared scallops with chorizo and potatoes; grilled pork tacos made on a backyard grill.

Tacos on Fire!

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S7 E8 | The Case for Quesadillas

E13 | Liquid Gold

E9 | Confessions of a Carnita-vore

E8 | The Case for Quesadillas

E7 | The Soul of Mole

E3 | Guac on the Wild Side

E2 | Chiles Rellenos: The Stuff of Passion

E1 | Tacos on Fire!