Don’t miss Season 5 airing on PBS. Shot all on location from the Yucatan!
Yucatan is the home of habaneroarguably the hottest chile in the worldand the subject of chiles is the focus of one episode. But Rick catches everyone off guard when he points out that the food of the Yucatan is not hot (the dishes are cooked with mild chiles or a only very small amount of habanero).
Interspersed in every show are scenes of Rick making the dishes that he found in the Yucatan or that were inspired by a special ingredient (one show focuses on the spice pastes that are the base of the seasoning of the cuisine). These scenes are shot in Rick’s home kitchen and garden in Chicago. Rick’s clear explanations and the availability of recipes for all the dishes make it easy for viewers to make these dishes at home and experience the flavors of the Yucatan that Rick rhapsodizes about. One of Rick’s favorite shows is the one where he builds a pit in his yard, along with the help of his 15-year old daughter Lanie, to prepare cochinita pibil, the Yucatan’s most famous dish. After being inspired by seeing a cochinita pibil unearthed at a friend’s house near Merida, Rick and Lanie return home, dig a hole in the ground in the yard, line it with bricks, build a fire in it and cook an achiote-marinated pig in it. They invite friends over to witness the unearthing of the pig and then to enjoy it with them at a fabulous party. This show, among all 13 shows that make up the 5th season of the series, clearly exemplifies Rick’s passion for bringing the earthy, gutsy, delicious flavors of the Yucatan into the kitchens of fans of the show in the United States. What will the neighbors think when the people next door dig a pit in their backyard?
Season Five Recipes