Carlos Yescas is a cheesehead on a mission: Put the fine, outstanding artisanal cheeses of Mexico on everyone's radar screen. Yescas scours the country for the best cheese producers; then, he scours Mexico City's best restaurants for chefs that will use those cheeses on their menus. One chef he's had success with is Jorge Vallejo, owner of Quintonil, who happily uses a super-rich doble crema cheese from Chiapas to make his mother's version of huazontles, and a tangy, bouncy quesillo from Chiapas... [see more] for an elegant cheese soup. Luckily for the residents of DF, these cheeses can now be found at Carlos's stall, Lactography, in the sleek new Mercado Roma. Lucky Rick gets to sample the wares before heading home to Chicago, where he teaches us how easy it is to make whole milk ricotta.
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.