Episode 903: Off the Beaten Path in Huatulco | Rick Bayless "Mexico: One Plate at a Time"
ฝัง
- เผยแพร่เมื่อ 30 ต.ค. 2023
- The majority of the people who travel to Mexico go for the beaches. Little wonder when the beaches are as pristine as Huatulco’s Playa Chahué-complete with the Playa Limpia certification for cleanliness. Still, a man’s gotta eat. Not content with a diet of all-inclusive resort dining, Chef Rick Bayless takes us off the beaten path to find great food and even better beaches. You’ll be well-advised to follow his lead and start the day at one the local’s favorite restaurants, Sabor de Oaxaca, in La Crucecita. There, Rick enjoys Salsa de Huevo (omelets in salsa) before a quick trip to Puerto Escondido for an amazing lunch of wood-fired grilled fish on the Playa Principal.
Rick paddle-boards on Playa Carrizalillo, another stunning beach in Puerto Escondido, to work up his appetite for Encamaronadas (crispy, cheesy shrimp tacos). Back in Huatulco Rick enjoys an uber-fresh seafood cocktail at Grillo Marinero before stopping for a nightcap at the Quinta Real Hotel to take in the beauty of it all.
Episode Recipes
Oaxacan omelet: www.rickbayless.com/recipe/oa...
Fish a la Talla: www.rickbayless.com/recipe/fi...
Encamaronadas: www.rickbayless.com/recipe/ch...
The official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...
Rick is a national treasure.
International treasure IMHO
Huatulco is an amazing place, reminds me a little bit of some parts of my home country Australia. Hautulco is such a hidden treasure (the secret is out)!!!
That looks so good.
Aww your daughter Lani is so grown up ❤. I remember watching you and her own your trips to Mexico.
Rick bayless is a family man
Rick is the best… always inspiring
That fish is a must.
Everything looked amazing!!!
Rick! Thank you for showcasing this beautiful area of Mexico. I always love and appreciate the road less traveled. I also can't wait to make the encamarondas. In fact they kind of remind me of tacos de gobernador. It'll be awesome! Thanks Rick!
My father had the same approach to exploring new places. Stay away from packaged tours, look for the hidden gems, try to see a country or place as the locals do.
When he rotated back to the US after Korea (so late 1950s...ish?) he was stationed at Fort Hood, with quite a bit of unused leave. He went to Mexico, rented a VW beetle (Mexican made - no fuel gauge 😄) and drove to Mexico City. Stayed in a local hotel, ate at neighborhood restaurants and public cafeterias, had a great time.
@@christopherreed4723That's awesome! My family did the same thing when we lived in Europe.....mostly because we would get lost and soon found ourselves way off the beaten path, lol!
I can’t believe it!! I was just wondering about Lanie and there she is!! So great to see her!!
Another outstanding video! Sometimes Rick is in my Livingroom and my Kitchen at the same time!!!
Oaxaca food is amazing. good vid.
Me gusta las resetas 1998 y 1999 que hace con mucho de amor a frontier hasta año 2023.p.r.n.y.dios TE bendiga su family.
A step back in time! A younger Rick and an older, not-so-fancy food processor give it away. ;)
It is always good to see another man of culture who puts the spent egg shells back in the carton.
We recently went to P.V. Mexico to the Sheraton Buganvilias, we took my lovely MIL"s and her partner 's Ashes for our 25 th Anniversary. And found their food lovely but while Tortilla Soup is one of my favourite movies I was at a loss. We just returned, so our Son and our Daughter's, BF from the time they were 16, they are now 26! But they loved taco's and lets be honest all food Mexican! Thank you they are having a Mexican feast to view BF's Pictures. It was our 34th Anniversary and I'm looking forward to makeing creamed Poblano's for my sweet husband ( It was what he loved on our last visit)!
That grilled whole fish is gorgeous! The Japanese do something very similar, though obviously quite differently seasoned. A note from something I learned in Japan: if you're going to split the head of a fish, it's easiest to use a triangular-bladed knife (they use something called a deba-hocho). Stand the head more or less on its collar, pushing the rest of the flesh out of the way, and open the fish's mouth. There are two little pointy buck teeth in the upper jaw. Insert the blade point-down, edge between those teeth, and push until you hit the board, then pull the handle down to shear straight through the top of the head all the way to the collar. Easy, fast, and there's no danger of the knife slipping.
Best show! Wow thank you!
Mmm, all looks go great.
Love seeing you eat the food and then recreate it in your own kitchen. Where did you get that set up that allows you to cook Fish a la Talla over an open flame in your fireplace?
Thank you.
❤❤ what year is this one?
I don't know Rick, I tried epazote a couples time and to me it just tastes like tar.
🦝
so no cartel??? asking for a friend?
Sorry but they are sleeping on this.