Episode 1003: Island Time | Rick Bayless "Mexico: One Plate at a Time"

“Eat your veggies” - it’s a line children from Mexico to Morocco hear from their parents. In this episode, we meet a pair of chefs who took that advice seriously. As Rick discovers, chefs Israel Montero and Alfredo Chaves of Kaah Siis Restaurant aren’t just eating their vegetables, nor just cooking them - they’re growing them at Xochimilco, Mexico City’s ancient floating gardens. The chefs give Rick a tour of the chinampas, small man-made islands amongst the canals, where some of the city’s chefs are growing organic and specialty produce. They talk about sustainability, the future of organic, and, of course, kale. Back in Chicago, Rick takes us to the closest thing he has to Xochimilco: Green City Market, where he visits his favorite vendors and takes their wares home for a taco party where Rick makes greens and bean tacos, summer squash tacos, and tacos of creamy roasted poblano, corn and zucchini.
Episode Recipes
Greens & Beans with Fresh Chile and Fresh Cheese: www.rickbayless.com/recipe/gr...
Summer Squash with Garlic Mojo & Güero Chile: www.rickbayless.com/recipe/su...
Tacos of Creamy Roasted Poblano, Corn & Zucchini: www.rickbayless.com/recipe/ta...

[@jancw]

This theme song puts my mind in such a good place. I can't even describe it. 🤗🎶

[@leedoss6905]

Bottoms up mi amigos y amigas.

[@eliseolopez2790]

Wellbeing comes from keeping the heart clean

[@SimonPEdwards63]

Really? It drives me nuts.

[@br4653]

I can’t wait to make everything! Thank you! Your daughter is taking after you! She’s beautiful ❤️

[@Mutiny960]

No she isn't, she's shaped like a refrigerator and flat on both sides. Now go ahead, get mad at facts lol.

[@kathyjoanderson6430]

Have loved you such a long time! I know how many feel this way! TYSM for such a way to show us Mexico in new wonderful ways! Buen provecho!!

[@thejoshman4883]

I love vegetable tacos and the garden to plate has been a tradition that my family has held for many generations. I am from the boarder in Arizona it is nice to se familiar food but presented with such flare and executed so beautifully. I have been a fan since I was a young man and it bring me joy to see you still serving us Mexico one plate at a time .

[@br4653]

It is great to get back to natural ways & teach the younger generations! We try to grow what we can😊 fresher & local is better without bad chemicals!

[@Mike_Greentea]

We need more Lanie !

[@bleusilver990]

Rick has always reminded me of a Mexican Guerro.😊

[@lindacoffin5110]

Found the recipe in your book that I bought. Watching and reading works. Now all I have to do is do!

[@sharksavage11]

Could you make the best of Rick and Lanie Bayless episode? I love to watch a Rick and his daughter have a cook off also. I been watching Rick Bayless for years on the Create channel and now here ❤😃. Happy to see Lanie in a episode again.

[@user-yz2eu1fk7b]

Thanks so much Rich!!😊 you ate the best!!!

[@Crankinstien]

My favorite channel

[@K1k05]

Another great job, this was fun!!! 😋

[@terryt.1643]

I try to grow vegetables and cook what I grow. One of my joys is zucchini tacos. A simple satisfying meal from the summer garden. I love this episode! Thanks. 🥰💕❤️

[@lorill2631]

So exciting to see an episode dedicated to amazing Mexican veggies! Thanks so much and namaste!

[@leedoss6905]

I grow chard all the time.
Love the stuff.

[@shrewdcritic83]

It’s relaxing watching these episodes ngl

[@daphnepearce9411]

Okay. So almost every time I watch one of Ricks videos, I go into the kitchen and start slicing, dicing, roasting, peeling, blending. Lol. Last week I made the lomo de puerco con salsa verde, poblanos y papas with the ensalada de chayote....outstanding!! Now I'm looking forward to making the tacos of creamy poblano. Thanks Rick!

[@jeannamcgregor9967]

Last night I made fabulous enchiladas with a filling of black refried beans, fresh corn from the farmers market, zucchini from the garden, onion, garlic from the garden, oaxaca cheese, and a serrano also from the garden. OMG! The taste of summer.

[@chilepeulla]

These will be perfect for my girlfriend who is a vegetarian, I know I will enjoy the hell out of them as well, thank you so much Rick!

[@nickdefazio6356]

Always enjoy your shows and recipes. Love it when you include your daughter Lane in your show. Great stuff, and I look forward to seeing you both more.

[@TheChefmike66]

Good one Chef! I'm trying to go more veg-centric, so this is great. Of course, I have a few of your books, so I already know. Nice to see you, though. You're an inspiration to me!

[@jeydonbieber4068]

Omg they all look magically delicious 😋

[@definitiveenergy1878]

Superb.

[@RM-mu3tl]

Such a good series very insightful and inspiring to eat more local grown fruits and veggies. The poblano, corn, crema mixture is so good now I can try make it myself.

[@GreenWitch1]

Nice! They all look so interesting

[@jasonfairbanks4714]

Your daughter is beautiful!

[@nancywalker1325]

I'm making this!

[@fernandozome1750]

Here is another way to peel the POBLANO Peppers !
*Carefully Roll the Poblano In a half Inch of "Hot Oil" and It will Blister immediately ready to peel, grab by the stem to Roll without splashing .

[@1848revolt]

I see video I like.

[@candygram4435]

Poblanos are by far my favorite chiles

[@Crankinstien]

Rick please tell us your secret for staying thin?❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@michaelhayes1340]

Lanie is gorgeous

[@PhilEbel]

Why do you get rid of the seeds. It's the heat of the seeds that I enjoy.

[@chaddawgpanisi294]

rick

[@teridacktaljones4553]

🦝