Episode 1106: Love of Live Fire Cooking, Rick Bayless "Mexico One Plate at a Time"
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In Yucatán, cooking over fire
In Yucatán, cooking over fire is a way of life. Rick meets up with Chef Juan Pablo Loza, who ignites the wood-fire grill for octopus with local pineapple. At Zama Beach Club in Isla Mujeres, Cancun Chef Federico Lopez fires up his seaside grill to make tikin xic, a Yucatecan grilled fish dish smothered with achiote, the region’s hallmark spice paste. And Chef Eric Werner shows off his all wood-fire kitchen at Hartwood in Tulum. Forever obsessed with cooking over fire, Rick brings us to Lena Brava, his new all wood-fire restaurant in Chicago, to make poc chuc, a traditional citrusy grilled spicy pork dish, then to his backyard for spatchcocked chicken al oregano worthy of a summertime fiesta.
Episode Recipes
Poc Chuc: https://www.rickbayless.com/recipe/ta...
Pollo al Oregano: https://www.rickbayless.com/recipe/po...
The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
Episode Recipes
Poc Chuc: https://www.rickbayless.com/recipe/ta...
Pollo al Oregano: https://www.rickbayless.com/recipe/po...
The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
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در تاریخ 1402/03/02 منتشر شده
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