MEXICOONE PLATE AT A TIME WITH RICK BAYLESS
Episode 4: Thrills and Chiles
As he watches Acapulcos famous La Quebrada divers leap off a cliff into the sea, Rick contemplates thrill-seeking, and confides that he gets his culinary kicks from the thrill of the chile. So he sets out in search of chile thrillsa quest that takes him from a simple Michelada
made with beer and hot sauce to a chile field, a chile vendor, a spicy Shrimp a la Diabla
eaten on the run in an Acapulco market, a lesson in preparing Homemade Hot Sauce
, and the ultimate chile thrill: a soulful fish adobado, cooked over coconut husks in a simple palapa restaurant overlooking a tropical lagoon.