Episode 913: Oaxaca's Top Chefs | Rick Bayless "Mexico: One Plate at a Time"

Oaxaca has long been known for its seven moles, unparalleled home-cooking and remarkable market fare. Lately, its restaurant reputation has skyrocketed, too. Deservedly so. Rick visits four of the top chef contenders in Oaxaca City, tours their restaurants, cooks in their kitchens and discusses the lively burgeoning scene. For starters, Chef Miguel Jimenez cooks up a batch of red chile beef and fruit stew from the Isthmus to serve inside his crispy plantain mogo mogos. Next, Chef Jose Manuel Banos creates a taco from jelled carrot filled with a chintestle and shrimp ceviche. Chef Alejandro Ruiz and his brother Jesus show Rick their dream come true: An organic farm supplying their restaurants and their employees. Their beautiful produce inspires many of their house specialties. Rick and Alejandro make a fresh salsa with the garden cilantro to go with a red chile-burnished octopus barbacoa. Last but not least, Chef Rudolfo Castellanan makes a simple mole de caderas to accompany suckling goat. All this world class cooking inspires Rick to make a signature dessert at his award-winning Chicago restaurant Topolobampo.
Episode Recipes
"Frozen" Pepitoria: www.rickbayles...
The official Mexico: One Plate at a Time cookbook: rickbayless.sh....

[@bombonalvarez3802]

Rick Bayless, an honorary ambassador of Mexican cuisine!🎉

[@oscarvargas8403]

I can’t help to notice the love that you have developed for OAXACA. You showcase Oaxaca’s cuisine more than any other state in Mexico! Thank you for that !

[@duanethompson2360]

I just moved to a very small town in Baja California Sur, Carambuche! I did it for financial and health expense reasons. I love food, and am hard at work learning Spanish. I don’t know if I’ll make it there because of health at 74 years old. I do like enjoying it through your eyes. Thanks Duane

[@natiflores8654]

😋😋😋👍I love the way Rick speaks Spanish 👍

[@daphnepearce9411]

I love it when I can actually understand what he's saying in spanish.

[@pavelow235]

We all speak Spanglish now. It is creeping into everything. Doesn't bother me in the slightest.

[@CarlosTorres-jo7xs]

I'm still thinking that Rick Bayless is the best chef of Mexican food for the whole knowledge of the Mexican food in the :🌎,🌍.

[@usaearthling]

What a great amazing group of chefs. Love each and every one of their dishes and experiences.

[@angelhernandez1438]

I love the love and respect you have for mexican food. Thank you very much

[@saudigold50]

*Lovely, impressive chefs*

[@bluebutterflytravels191]

So glad to find your channel. We are in Oaxaca for the long term now after having traveled to many states in Mexico the past 1.5 years. So Anthony Bourdain pretty much felt like we did about the black iguana tamales we tried at the coast but that was just an anomaly.... So many other amazing foods to try here. We are foodies in heaven!

[@robertarguello1115]

Thanks for taking us onto your culinary Oaxacan journey.

[@JorgeHernandez-d2z]

I met alejandro like 13 years ago , working on a great start , a self made cheff, im sure hes grown so much since

[@lhilare]

OMG, that pepitoria looks outstanding!

[@geraldinefields1730]

Thank you,

[@daphnepearce9411]

That dessert looks a bit intimidating but I might try to make it. I have cajeta sauce in my pantry that I haven't even used yet. Thanks Rick!

[@MiguelBanda-y5g]

Michellin❤❤❤❤😊

[@storres1368]

🙏🙏🙏❤️

[@BeliefsAndObsessions]

Rick Bayless > Skip Bayless

[@garyharnish2395]

👍👍👍

[@cuyareview3039]

I don't like seeing octopus and rabbits eaten but otherwise this isa great episode

[@bellelacroix5938]

Well whoever uses the most ingredients wins? This is reminiscent of Mulligantawny? And maybe the flavors of Morocco combined? What's going on here? While traditional Mexican food is my favorite cuisine of all, I do not like mole with the chocolate and other spices never have never will.

[@michaelgallagher518]

Mole isn't traditional? LOL. No one asked for you to wax philosophical about what you like or don't like. Watch a different video.

[@charleyu5506]

It's because you have baby taste buds, none of these flavors are moroccan. Native American food and ingredients has influenced the majority of the worlds food. Most of the famous recipes contain tomatoes or chile peppers which are native to the americas.

[@midiacoste7506]

Duh, I really hate to see all those plastic cutting planks in the kitchens... Where do you think go all the scraped off micro particles go?