Episode 1108: Yucatán's Enchanting Markets, Rick Bayless "Mexico: One Plate at a Time"

Revered by his Mexican peers, Federico Lopez is one of Mexico’s most affable and talented chefs. He joins Rick at the enchanting Mercado Municipal in Valladolid to extol the virtues of unique Yucatecan produce. After that, the pair head to Temozón, to a decades-old meat market where they smoke pork in rustic ovens behind the store. With a basket full of market produce and smoked meats, the chefs return to Federico’s sleek catering kitchen in Cancun, where Federico artfully recreates the market in a salad of local beans, squash, heirloom tomato and chile dulce. Federico also makes pork tenderloin with longaniza sausage and beans. Back in Chicago, Rick makes lima bean soup with ham hock, plus pork lomitos.
Episode Recipes
Pork Lomitos: www.rickbayless.com/recipe/po...
Lima Bean Soup: www.rickbayless.com/recipe/so...
The official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...

[@gregorydonohue8789]

Frederico is a cool cat. Looks like a young Mexican Robert DeNiro.

[@selenepj5513]

You are so smart and Mexican people are very generous for sharing the Mexican cuisine… have a great day!

[@HeatherValentineMsFoodie]

YUMMY!!!!! Viva Mexico❤

[@cathycallaway6068]

I need more thumbs up 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽Very exciting video. Thanks ❤

[@CORE1.8MINISTERIES]

That suit looks really good. Going to have to share this with my mother

[@TheHarryb]

It looked so amazingly good, I almost forgot to press the like button.

[@storres1368]

All day long🌮🌮🌮❤️

[@lazydog274]

Woof woof from NorCal. That was a great time and cook Keep it up and I think a drink is on me any time

[@jeannamcgregor9967]

If you care about authentic flavors, epazote grows like a weed and is super easy. The only drawback is that it doesn't seem to grow all year round (although I did let mine go to seed...I won't do that this year) but it comes back from the roots or fallen seeds. I love it in the pot when cooking beans!

[@thealgonquin5822]

Ep

[@thealgonquin5822]

Epazote grows anywhere you let a seed of it grow. But beware. It's a nasty weed. Has badass thorns and will harm children. The thorns can average over 2 inches on leave a 4 to 8-12 hour sting, depending on the plant size. I've grown it for decades. I know it.

[@stevewalker9302]

As far as I know you can only use an All-clad slow cooker insert on the stove top. All others are not rated for stove top cooking because they can crack and break.

[@douglasknuth4293]

The link is to Sopa de Lima It’s a good soup but net the Lima bean soup!

[@thealgonquin5822]

Does this mean the seeds are spicey, Chef?

[@salasamsung452]

Frederico is a lightly toasted Mexican

[@creepnasty5370]

Yea because all Mexicans are suppose to be brown

[@thealgonquin5822]

I've been a fan for over two decades. Yet, you add things I wouldn't. But, it's my food, not yours.

[@vallemoreno4160]

Flamenco style music again 🙄

[@rickloginname]

He is on a quixotic mission to get Americans to cook with lard again.

[@alekkoomanoff7281]

Non hydrogenated lard (Manteca) and beef tallow are more healthy than seed oils
like soybean, safflower and , especially, cottonseed. Last is used a pesticide.

[@creepnasty5370]

Well Americans are already fat so that would be pointless