MEXICOONE PLATE AT A TIME WITH RICK BAYLESS
Episode 3: The Straight Cheese on Quesadillas
Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese. On a visit to Oaxaca, Rick and Lanie get a firsthand lesson in the art of hand-pulled string cheese. No one can resist a nice grilled cheese sandwich, and Mexicans are no exceptiononly they call their version a quesadilla. Back home in Chicago, father and daughter whip up some simple Mushroom Quesadillas
using store-bought tortillasthey’re easy as child’s play. Returning to Oaxaca, they watch Señora Oliva, for some the “World’s Best Quesadilla Maker,” turn out quesadillas made from fresh masa on a comal over a wood-fire. Can they replicate them at home? Of course! In his back yard Rick gathers nasturtiums, squash blossoms, epazote and poblano chiles, then shows Lanie the fine points of turning masa into Squash Blossom Quesadillas
on the griddle. The show ends with a little fun and a little fondue, Mexican-style, as Rick and Lanie prepare the ultimate cheese-lover’s dish, Queso Fundido with Mexican Sausage and Roasted Peppers.