Mexico: One Plate at a Time
Chef-author Rick Bayless discusses the cuisine of Mexico and goes on location.
Examining the Yucatán's Abundant Natural Resources
The Season 11 finale features chef Roberto Solis, who runs the restaurant Nectar in Merida. He shows how to make three of his restaurant's popular dishes: cebollas negras, poc chuc de pulpo and seared pork belly with grilled pineapple and tomatillo. Back in Chicago, the menu includes tostadas of charred octopus and escabeche; ared chile pork belly with braised kale; and the traditional Yucatecan coconut dessert of manjar blanco. (30 minutes)
Schedule Channel Audio HD WNIT InFocus 34.2 Stereo
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