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Mexico -- One Plate at a Time with Rick Bayless

Chorizo Hunter (#311)

Chorizo, the fresh pork sausage, has been called "the bacon of Mexico" and making Chorizo from scratch, at home, is not as complicated as you might think. Rick's quest for the best chorizo begins at the famous Mexico City taqueria, Charco de las Ranas, where he samples chorizo and egg tacos. After a quick stop to eat potato-chorizo tacos, he shows us an imaginative way to use that same filling with Chorizo-Stuffed Ancho Chiles. Then it is on to the remote mountain town of Tenancingo, where he explores the weekly market. He also uncovers another local tradition, the making of the intricately hand-woven shawls known as rebozos. Outside Tenancingo, his quest for the best chorizo comes to a surprising conclusion. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: In MEXICO - ONE PLATE AT A TIME WITH RICK BAYLESS, the beloved chef and restaurateur seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises. This season Rick presents start-to-finish, stress-free, Mexican-inspired fiestas packed with creativity, color and flavor. Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25. Rick also suggests clever and practical ideas to make each party special, like creating signature drinks for the occasion, serving ceviche in glass votive holders and transforming supermarket salad bar items into a hip Mexican crudites platter. And to help set the mood, he offers party playlists featuring his favorite musical finds and gardening tips for growing one's own ingredients.

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These episodes of Mexico -- One Plate at a Time with Rick Bayless aired in the last few months on Iowa Public Television.

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