MEXICOONE PLATE AT A TIME WITH RICK BAYLESS
Episode 14: Carne Asada: The Great Steak Out
How do you turn a backyard cookout into party to remember? At Rick’s place, you raise the stakes and get the guests involved in the cooking. Joined by a crowd of friends in his outdoor kitchen, Rick prepares classic Carne Asada
, thinly sliced grilled rib steak (plus a version with Tuna steaks with all the traditional trimmings, including a potful of creamy Charro Beans
simmered with bacon; a brightly flavored Salad of Grilled Cactus Paddles
, a colorful Salsa Mexicana
made with heirloom tomatoes and fresh serrano chiles; and chunky Guacamole
that comes with three words of advice: “keep it simple.” As the party preparations proceed, we follow Rick across the border for a visit to a Mexico City restaurant that specializes in wood-grilled beef steaks, some pointed remarks in a cactus patch and a crash course in avocados in Oaxaca. It all comes together in a lively outdoor buffetproof positive that when friends share the work, there’s no such thing as “too many cooks."