Cooking in underground pits is an elemental part of Yucatecan cooking. In fact, it's downright sacred, as seen during the preparation of mucbil pollo at an intimate candlelit Hanal Pixan ceremony (think of it as the Yucatلn's version of Dias de Los Muertos.) Rick heads to Yaxunah to see the entire process of making cochinita pibil, from the digging of the pit to the garnishing of the tacos. Rick also visits the smoky ovens in Temozَn, a village known throughout Yucatلn for its purveyors of smoked... [see more] meats. Then, he places a big order at Momocoa, a Southern-American-slash-Yucatecan barbecue joint in Merida run by chef Paloma Ponce. All of the smoke stokes Rick's inner pit master, so back in Chicago he makes short ribs with ancho BBQ sauce and pollo pibil.
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.