Ask anyone about traditional cooking in the Yucatán and youre bound to hear the name Miriam Peraza, a grandmotherly dynamo who knows every nook and cranny. She brings Rick to the bustling Mercado de Lucas de Galvez in Merida for a quick tour that includes a rare look at the making of recado spice pastes. Flanked by villagers in the remote town of Yaxunah, Miriam and Rick drop in to watch the making of pit-cooked cochinita pibil, the Yucatáns iconic dish of achiote-smothered, pit-cooked suckling... [see more] pig. At Manjarblanco restaurant in Merida, Miriam shows her take on classic panuchos, sopa de lima and queso relleno. Then, Rick brings some of the Yucatán back to Chicago, where he cooks papadzules and shows how to make cochinita pibil at home banana leaves and quick-pickled onions included.
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.