San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty much the perfect tour guide to show us around. Well see mole in its many mouthwatering forms, including the elegant mole madre at Enrique Olveras Pujol. In his Mexico City kitchen, Rick leads a lesson in red mole making. In Chicago, he makes a herbacious mole verde with fish that will make you the hero of the kitchen.
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.