MEXICOONE PLATE AT A TIME WITH RICK BAYLESS
Episode 10: Modern Mayan
Rick finds wandering through the ancient Mayan ruins of Uxmal a humbling and inspiring experience. The Mayans built a great civilization with pyramids, temples, plazas and breathtaking expanses. And their spirit lives onand it’s experiencing a rebirth in the Yucatan todayin revitalized food, art and architecture. We get a glimpse of the rebirth at Los Dos, a cooking school in Merida, run by David Sterling, which specializes in classic Mayan food updated for this century. Rick joins David at his beautiful school as he teaches his chilled version of Sopa de Lima
topped with a panucho
of lime-marinated chicken salad. Then we look at the high-style of the Riviera Maya from the rooftop of the ultra-modern Hotel Básico in Playa del Carmen. Back on the ground in Merida, the cuisine of Nectar Restaurant soars. This ultra-modern dining room with its open-air kitchen is run by two chefs that study with some of the most inventive rule-breaking chefs in the world. Rick samples their Consommé of Cochinita Pibil and Oat Risotto with Recado Negro. Energized by Mexico, Rick takes us behind the scenes at his fine-dining restaurant, Topolobampo, to show us his own thrilling modern Mayan dish, Cilantro Salmon with Smoky Tomato-Habanero Lasagne.