MEXICOONE PLATE AT A TIME WITH RICK BAYLESS
Episode 9: Go Global. Eat Local.
Chilling out in Puerto Vallarta, the jewel of the Mexican Riviera, Rick gets thinking, not surprisingly, about food. Can he find the kind of authentic, mind-blowing, soulful Mexican food he loves even in a tourist Mecca like this? Rising to the challenge, he embarks on an all-day eating fest that turns into an invaluable insider’s guide to “eating local,” with tips on how to find the real thing amid the glitzy pretenders. The quest takes him from market fondas
to a tiny tamaleria
tucked away on a side street, inspiring him, along the way make two Mexican comfort-food classics, Guajillo Chilaquiles
and Bistec a la Mexicana
Then he’s off to the sleepy, working-class suburb of Pitillal for a locals-only treat: succulent shrimp burgers. And of course, there has to be a “nightcap”an after-hours stop at Taqueria El Carboncito, where the “PV” locals head for succulent pork tacos al pastor. It all adds up to a fast-paced slow-food banquet that’s right there for the feastingif you know where to look.