Examining the Yucatلn's Abundant Natural Resources
The salt marshes of Celestun and a seaside octopus farm are unlikely places for a chef to get inspired. But chef Roberto Solis' approach to food has always been a little different — just see the menu of his revered restaurant Nectar in Merida, which continues to charm and dazzle. In Nectar's kitchen, Roberto shows Rick how to make three of his restaurant's favorite dishes: cebollas negras, poc chuc de pulpo and deeply satisfying crispy, seared pork belly with grilled pineapple and tomatillo. At... [see more] home, Rick prepares tostadas of charred octopus and escabeche, plus a succulent slow cooker red chile pork belly with braised kale. To finish it off, Rick makes manjar blanco, a traditional Yucatecan coconut dessert.
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.