NaN/100 votes#1 - Mexico’s Real Independence Day
Season 3 Episode 1 - Aired 2/18/2005
No description available
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#2 - Antojito Jones
Season 3 Episode 2 - Aired 3/4/2005
Some people go trekking in search of wildlife. Rick will go to any length in search of great food. We find him boating down a river in the midst of a tropical jungle. He’s got a "jones" for antojitos, the class of Mexican snacks designed to satisfy every culinary whim. The search takes him on a cross-country tour of masa-based antojitos, from crispy sopes in the tropical town of Coyuca to streetside carne asada Tacos in the heart of Mexico city; Blue Corn Quesadillas stuffed with fresh cheese and squash bloosoms and Tlacoyos with Salsa Roja, stuffed with beans in an open-air market; lamb tacos in a tiny market stall, huaraches (giant open-faced masa cakes) at the entrance to a Mexico City subway station; and Gorditas with Salsa Negra, which Rick prepares with his friend Carmen at El Bajio, her Restaurant in Mexico City.
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#3 - Thrills and Chiles
Season 3 Episode 3 - Aired 2/4/2005
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#4 - Lend Me Your Ears
Season 3 Episode 4 - Aired 2/25/2005
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#5 - Tropical Cool
Season 3 Episode 5 - Aired 3/18/2005
Rick’s on an adventure in Acapulco, the great international resort that’s making a major comeback. The weather’s balmy here all year, and he’s in search of the best ways to get cool quick. He starts with an impromptu chilled mango as he drives into town. Then it’s time for a visit to the 17th-Century Fort of San Diego and a look at how the port of Acapulco was once one of the most important trading centers in the world—the hub for the Manila Galleons, that brought the riches of Asia and changed the world of cooking forever. In Acapulco’s old town, Rick reflects on the city’s heyday as a resort for the rich and famous of old Hollywood, checks out two of Acapulco’s coolest traditions—the banana daiquiri and the swim-up bar—and indulges in a refreshing shrimp cocktail. Finally, he meets up with his daughter Lanie, and they seek out the best frozen treats the town has to offer, from exotic ice creams to shaved-ice raspados (with demonstrations of how to make Rick’s own versions at home).
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#6 - Hip ‘n’ Happenin’
Season 3 Episode 6 - Aired 3/11/2005
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#7 - Health in the Balance
Season 3 Episode 7 - Aired 2/11/2005
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#8 - A Sterling Birthday
Season 3 Episode 8 - Aired 1/28/2005
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#9 - Savoring Sundays
Season 3 Episode 9 - Aired 4/1/2005
We find Rick on a Sunday morning in a plaza in front of a beautiful baroque church in the mountains of Mexico as he sets out to search for the best Mexican Sunday traditions, starting with carnitas—the rich, golden, slow-fried pork that’s a once-a-week indulgence all over the country. We visit a huge open-air restaurant, Arroyo, in Mexico City to see it being made, and Rick shows us his own simplified technique for preparing Carnitas at home. A visit to a museum is a Sunday tradition the world over, and we join Rick for a trip to the Frida Kahlo House, where the celebrated artist lived with her equally famous husband, Diego Rivera. Every room in the house is itself a work of art, especially the kitchen, where Rick talks about the fabulous party feasts Frida and Diego enjoyed here. Back in Chicago, he recreates some of these specialties at home.
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#10 - Acapulco—Jump Right In
Season 3 Episode 10 - Aired 4/8/2005
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#11 - Chorizo Hunter
Season 3 Episode 11 - Aired 1/14/2005
Chorizo, the fresh pork sausage, has been called "the bacon of Mexico." Rick’s quest to find the best chorizo takes him to the remote mountain town of Tenancingo, where he explores the market and investigates what it is about this place that makes its sausage products so tasty. He also uncovers another local tradition, the making of the intricately hand-woven shawls known as rebozos, Along the way, Rick shows us how to make Chorizo-Stuffed Ancho Chiles and we even get a lesson in making Chorizo at home from scratch.Chiles en Nogada, a chile stuffed with a sweet-savory pork and fruit picadillo filling, topped with a blanket of snow-white fresh walnut sauce and a scattering pomegranate seeds. Rick tracks down the seasonal ingredients for this stunning dish and recreates it at home for an independence day dinner, Chicago style.
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#12 - Color on the Palate
Season 3 Episode 12 - Aired 1/21/2005
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#13 - The Mysteries of Chili
Season 3 Episode 13 - Aired 3/25/2005
By a campfire in the Mexican high-plains dessert, Rick invites us to join him as he searches for the origins of chili con carne. Is it Mexican or Southwestern? The stuff of cowboys or grandmothers? Chili begins with chiles, so Rick takes us from a chile field to a chile stall to his own garden to see how chiles are grown and dried. After a quick detour to examine a collection of fiery folk-art devils, we check out tamales—their filling is, essentially a kind of chili—at a Mexico city tamleria and meet a Mexican grandmother for a lesson in making a slow-cooked stew that ends up looking quite familiar. Following that lead, Rick prepares two sensational chilis—one made with pork, the other with lamb and pasillas—in his home kitchen for a cozy chili party with friends and family around the fireplace.
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The Best Episodes of Mexico: One Plate at a Time Season 3
Every episode of Mexico: One Plate at a Time Season 3 ranked from best to worst. Discover the Best Episodes of Mexico: One Plate at a Time Season 3!
Rick Bayless, the beloved chef and restaurateur, seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. Throughout the series, Rick translates his Mexican travel...
Genre:Documentary
Network:PBS
Season 3 Ratings Summary
"Mexico’s Real Independence Day" is the best rated episode of "Mexico: One Plate at a Time" season 3. It scored N/A/10 based on 0 votes. Directed by N/A and written by N/A, it aired on 2/18/2005. This episode is rated NaN points higher than the second-best, "Antojito Jones".