Belgian-born chocolatier Mathieu Brees brings Rick deep in the jungles of Ticul for a tour of cacao groves. The serene setting is the backdrop for a complete bean-to-bar chocolate education, with Mathieu, Rick and the plantation's caretaker tromping around the lovingly farmed cacao fields. Then, Rick and Mathieu head to the Ki' Xocolatl chocolate factory in Merida. Still daydreaming about all of that chocolate, Rick makes a trio of cacao-inspired dishes, including a chocolate cake with candied ancho... [see more] chile, red mole with chocolate and a cocktail featuring macerated cacao and chile-infused tequila.
This cooking series encourages home cooks to use the vibrant flavors of Mexican cuisine in their everyday cooking. Each week, host Rick Bayless - an award-winning chef, author and teacher - prepares dozens of delicious dishes. Rick also explores the distinct flavors that animate and define Mexican cuisine, a journey that takes him anywhere from the famous chorizo stalls in Toluca to the cliffs of Acapulco to the bustling markets in Mexico City.