Episode 1111: Dreaming of Sustainable Agriculture, Rick Bayless “México: One Plate at a Time”

Monday 1 April, 2024
1 min read

Chef Pedro Abascal is changing tourist’s perceptions of the food in Riviera Maya, using local farms to supply his hip hotel restaurants. Rick and Pedro discuss his challenges and successes of his approach over a traditional Yucatecan meal at Faison y Venado. Rick pays a visit to a lamb farm in Tizimín for a conversation with a rancher, then heads to C-Grill, Pedro’s hip restaurant on the shores of Playa del Carmen, where he makes a beautiful roasted lamb in adobo. In Chicago, Rick heads to the outdoor Green City Market to gather ingredients for his grilled leg of lamb with green garlic mojo and camote mash, along with grilled asparagus with pasilla crema. Oh, and an incredibly delicious skillet cake.

*Episode Recipes*
Grilled leg of Lamb with Green Garlic Mojo: https://www.rickbayless.com/recipe/grilled-leg-of-lamb-with-green-garlic-mojo/

Grilled Asparagus With Creamy Pasilla Chile: https://www.rickbayless.com/recipe/grilled-asparagus-with-creamy-pasilla-chile/

White Comote Mash: https://www.rickbayless.com/recipe/camote-mash/

Rhubarb And Jamaica Skillet Upside Down Cake: https://www.rickbayless.com/recipe/rhubarb-and-jamaica-skillet-upside-down-cake/

The official México: One Plate at a Time cookbook: https://rickbayless.shop/products/mex…


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