In Mexico, golden crispy churros are served with a cup of nourishing, frothy hot chocolate, and there’s perhaps no better snack in the whole republic. In this episode, Rick visits El Moro, a Mexico City institution, and then orders fistful of churros rellenos – that’s right, stuffed churros — in picturesque Coyocan. Back in Chicago, Rick’s recipe begins with classic Mexican hot chocolate and ends with churro nibbles showered atop Mexican hot chocolate ice cream.

Chefs can get excited over the littlest thing. For Josefina Santacruz, that thing is beans. She believes every cook should know how to cook beans and rice before venturing any further in Mexican cuisine. For an example of beans done right, Rick and Josefina head to Nico’s Restaurant, which has been cooking perfect beans since 1957; their bean soup proves a thing of beauty. Rick and Josefina likewise admire the perfect barbacoa made daily by Chef Moises Rodriguez Vargas of Hidalguense restaurant in Mexico City. He shares his careful preparation of this classic dish with Rick and Josefina at his home. At Yuban, in the Roma neighborhood of Mexico City, young Chef Paloma Ortiz respects the cuisine of Oaxaca while adding her personal flourishes. In Chicago, Rick steps us through a simple barbacoa sure to inspire all cooks.

As the restaurant scene in Mexico City has exploded, so, too, have the culinary schools. Rick takes us to the Coronado Cooking School where the mission is to educate the next generation of chefs. Rick talks with students in the traditional Mexican kitchen classroom as they make a pipian sauce for shrimp. The school’s outdoor live-fire kitchen includes tortilla lessons. In the “Dave” Creative Kitchen we see a beautiful presentation of pork loin with vegetables and huaximole. Coronado’s students also help run Raiz, one of Mexico City’s top destination restaurants. Chef Arturo Fernandez guides them on a path that includes new tricks and techniques, but with the soul of his aunt’s home-style tongue in caper sauce. Rick, a consummate and patient teacher, hosts culinary students in the Frontera Test Kitchens to create a memorable meal that ends with the classic crepas con cajeta dessert.

Mexico and chocolate go together like salsa and chips. But if you hear “Mexican chocolate” and think of something to dip churros into, you’re only getting a part of the story. A few Mexico City chocolatiers see more potential for Mexican chocolate – they see single-origin chocolate bars, beautiful hand-formed truffles, even ambitious sculptures made of the stuff. Hector Galvan of La Casa Tropical talks with Rick about the cultural importance of chocolate in Mexico and why he is working so diligently to save ancient varieties of cacao. And pastry chef Jose Ramon Castillo – proprietor of DF’s hippest chocolate shop, Que Bo! – shows how he creates some of Mexico’s finest chocolates, from bonbons to beverages. At home, Rick puts Mexican chocolate to work in a chocolate cocktail, Mexican truffles and a stunning chocolate-mesquite cake.

Everywhere Rick goes, he asks chefs about Mexico’s up-and-coming talent. These days, Mexico City’s chefs all have the same answer: Pablo Salas. The odd thing? Salas doesn’t work in Mexico City – his restaurant, Amaranta, is in Toluca, about an hour’s drive away. Undaunted by the trip, Rick meets Pablo at the Santiago Tianguistengo Market to get a look at the traditions that inspire Pablo’s modern Mexiquense cooking – from the myriad of chorizo choices to the pasilla chiles and vegetables. The chefs also visit a local carniceria for a peek at Toluca’s famed chorizo. In the Amaranta kitchens, Pablo shows us the simple tricks to his favorite mole with oxtail. At home, Rick makes an easy version of chorizo to use in crispy potato sopes.

Carlos Yescas is a cheesehead on a mission: Put the fine, outstanding artisanal cheeses of Mexico on everyone’s radar screen. Yescas scours the country for the best cheese producers; then, he scours Mexico City’s best restaurants for chefs that will use those cheeses on their menus. One chef he’s had success with is Jorge Vallejo, owner of Quintonil, who happily uses a super-rich doble crema cheese from Chiapas to make his mother’s version of huazontles, and a tangy, bouncy quesillo from Chiapas for an elegant cheese soup. Luckily for the residents of DF, these cheeses can now be found at Carlos’s stall, Lactography, in the sleek new Mercado Roma. Lucky Rick gets to sample the wares before heading home to Chicago, where he teaches us how easy it is to make whole milk ricotta.

Chef Edgar Nuñez wants to change the world. Like Rick, Edgar believes everyone should have access to fresh, local food; he believes Mexican chefs should embrace their own cuisine; and he believes in mentoring the younger generation. Rick and Edgar strategize over a meal of duck carnitas with mole negro at Sud 777, Edgar’s strikingly beautiful fine dining Mexico City restaurant. Then they take it to the streets where Edgar’s mission continues via food trucks that serve fresh, affordable tacos, tostadas and caldos to all manner of customers. At home, Rick shares his tips and recipes for a stress-free tostada party – including great guacamole – sure to change your world.

The Mercado Lazaro Cardenas is pretty standard as far as markets in Mexico City go. But turn one corner and suddenly you’re in a different world: The world of coffee geeks, of which Rick is a proud citizen. The Passmar Cafe Finos stall brews espresso with natillas and cappuccino with blue curacao using unique brewing methods and award-winning baristas, and Rick geeks out in the best possible (caffeinated) way. Fully charged on caffeine, Rick’s ready for a cocktail. So he pays a visit to mixologist Joseph Mortera, who takes Rick through a couple of his delicious creations including a mescal cocktail made with fresh hoja santa leaves and absinthe. Next up: Ricardo Nava, a bartender at Polanco’s sleek bar Limantour, who shakes up his margarita by using mescal, pineapple juice and hot chile. Lucky for us, Rick makes cocktails with herbs from his garden plus some very tasty snacks in his home kitchen.

In the land of the tortilla, bread can often get overlooked. But if Chef Elena Reygadas has anything to say about it, bread will soon rise as an important player in Mexican cuisine. She certainly has the right tools to effect change: At her bakery, Rosetta Panaderia, she crafts transcendent versions of Mexico’s classic pan de pulque (pulque bread) and sugary-topped conchas. Rick swoons over these treats and engages Reygadas in a conversation about their shared philosophies of cooking and building community. We get a sneak peak at Elena’s process for conchas before Rick teaches us his foolproof method at home. Then, it’s sandwich time: Rick visits Eno, Chef Enrique Olvera’s casual spot that serves tuna and chicken milanesa tortas in homemade bollilo rolls. Then we head back to Chicago, where Rick makes a torta at his casual spot, Xoco.

Rick’s got nothing against cerveza and margaritas, but in this episode he explores another side of Mexican drinking: Wine. Mexican wine. And no, that’s not a misnomer. In fact, the burgeoning craft of Mexican wine is growing, often in unusual places. Marvin Nahmias and partners have transformed a high-rise rooftop in Mexico City into a small vineyard and winemaking facility; after they give Rick a tour, they give him the keys to the kitchen. The winery’s brick ovens and grills speak to Rick’s inner pit master, so at the San Juan Market, Rick selects cabrito to cook over hardwood, tender chayote to roast in the wood oven for tacos and eggplant to char into a salsa. Salud!

If there’s a face of Mexico City’s restaurant scene, it might be Jorge Vallejo’s. (Of course, it may also be Enrique Olvera’s, or Gabrielle Camara’s … who’s counting?). Vallejo’s cooking, found at his intimate restaurant Quintonil, has long been an inspiration for Rick and Deann. But what inspires Jorge? What propels him to put together dishes such as his stunning mole with beef tongue? In one word: Tacos. So in this episode, Rick follows Jorge on a taco tour, from the simple vegetable preparations at Tacos Gus to the super-rich and satisfying suadero-style tacos at Taqueria Los Cocuyos. Back in Chicago, Rick makes his own amazing tacos at home, complete with homemade tortillas.

“Eat your veggies” – it’s a line children from Mexico to Morocco hear from their parents. In this episode, we meet a pair of chefs who took that advice seriously. As Rick discovers, chefs Israel Montero and Alfredo Chaves of Kaah Siis Restaurant aren’t just eating their vegetables, nor just cooking them – they’re growing them at Xochimilco, Mexico City’s ancient floating gardens. The chefs give Rick a tour of the chinampas, small man-made islands amongst the canals, where some of the city’s chefs are growing organic and specialty produce. They talk about sustainability, the future of organic, and, of course, kale. Back in Chicago, Rick takes us to the closest thing he has to Xochimilco: Green City Market, where he visits his favorite vendors and takes their wares home for a taco party.

An early morning trek to the Central de Abastos, one of the world’s largest markets, with Rick Bayless and Chef Eduardo “Lalo” Garcia, proves exhilarating. Neither chef can talk fast enough about all the dishes they want to make from the mind-boggling stacks of nopales, the fragrant herbs, the crisp greens, the juicy pitayas and mangos. Chef Lalo’s path to his wildly popular Maximo Bistrot in Mexico City includes migrant work on produce farms and stints in fine-dining establishments in Atlanta and New York City. Today, his suckling pig carnitas have a massive following. Lucky for us, he and Rick cook the dish in his restaurant kitchen. Rick and Chef Enrique Olvera, owner of Pujol and arguably Mexico’s top chef, talk about the evolution of Mexican food and the challenge to change people’s perception of the cuisine. At home, Rick coaxes amazing flavors from humble tomatillos, pork and potatoes and makes a delicious chayote salad.

Restaurateur Gabriella Camara, owner of Contramar, just might be the most energetic woman in Mexico City. Raised by a family that loves food and fine service, she dreamed a dream of fresh fish served simply and respectfully. At 23, she opened her first restaurant, Contramar. Sixteen years later, Contramar remains at the top of everyone’s list for phenomenal seafood and superior service. Her vision has expanded to include Baja’s top Chef Jair Tellez. Their restaurant, Mero Toro, in the vibrant Condesa neighborhood, features a big city vibe and the passion of two people that truly love pristine seafood. Chef Jair shows Rick his simple, yet stunning, robalo with porcini and green garlic. At home, Rick makes Contramar’s famous tuna tostadas and a green adobo grilled fish.

Oaxaca has long been known for its seven moles, unparalleled home-cooking and remarkable market fare. Lately, its restaurant reputation has skyrocketed, too. Deservedly so. Rick visits four of the top chef contenders in Oaxaca City, tours their restaurants, cooks in their kitchens and discusses the lively burgeoning scene. For starters, Chef Miguel Jimenez cooks up a batch of red chile beef and fruit stew from the Isthmus to serve inside his crispy plantain mogo mogos. Next, Chef Jose Manuel Banos creates a taco from jelled carrot filled with a chintestle and shrimp ceviche. Chef Alejandro Ruiz and his brother Jesus show Rick their dream come true: An organic farm supplying their restaurants and their employees. Their beautiful produce inspires many of their house specialties. Rick and Alejandro make a fresh salsa with the garden cilantro to go with a red chile-burnished octopus barbacoa.

The once unknown state of Oaxaca, Mexico’s fifth largest, is now on the knowing traveler’s hit list. Its capital is one of Mexico’s most enjoyable colonial cities. By day, people relax at plaza-front sidewalk cafes beneath shady arches and take in the slow-motion scene, reflecting the best of old Mexico. By night, the same plaza becomes alive with entertainment, crafts, folkloric dances and food stalls. The city boasts a burgeoning restaurant scene, traditional markets and art galleries. The coast is home to some of the most beautiful beaches in the world. Rick takes the spirit of Oaxaca home and with a group of friends he creates a dinner sure to transport. We’ll start with a mescal pineapple cocktail with his version of the crunchy chile-and-garlic-infused peanuts sold throughout Oaxaca’s markets. The first course highlights indulgent shrimp and crab.

In Mexico, it is just as common to start your day with a cup of steaming hot chocolate as it is with coffee. Little wonder, when the chocolate is made from freshly roasted cacao beans and seasoned with cinnamon and a touch of sugar. Rick takes us to world-renowned Mayordomo near the main market in Oaxaca and to Seasons of My Heart Cooking School to see the process from two perspectives. For the best cup of coffee ever, Rick takes a day trip to Finca Las Nieves Coffee Plantation where the owners are passionate in their pursuit. Set in almost a thousand acres of the Oaxacan cloud forest, we see organic altura coffee from the bean to the cup. In Chicago, Rick creates a Oaxacan-style tres leches cake with coffee and chocolate. Now we’re wide awake.

Ever dream of renting a space with a kitchen in Mexico just so you can cook all the fresh fish you can eat? Rick lives the dream at Hotel Villas Carrizalillo in Puerto Escondido. First, he peruses the town market for inspiration and ingredients from heirloom tomatoes to the local tuxtla chiles. Then he joins a resident expert to take him spearfishing off Roca Blanca Playa, one of the prettiest beaches in Mexico, for the freshest possible catch for his feast. And what a feast it is! Rick takes one robalo and turns it into an aguachile (a spicy ceviche appetizer), a brothy soup with chayote and beer, and pan-seared robalo with a tomatillo –pumpkinseed sauce.

In Mexico, cheese is all about fresh cheese. So fresh, in fact, that Rick planned his cheesemaking with two local women in the village of Rojas around the milking of the alfalfa-fed cows. We see that uber-fresh milk turned into the sweet, tender curds known as queso fresco and the tangy, salty quesillo (string cheese) so ubiquitous to many Oaxacan specialties. In his Chicago home kitchen, Rick encourages viewers to try their own hand at fresh cheese. As a reward, he creates a simple dinner featuring the just-made cheeses as well as salsas from his grill with salad from the garden.

The variety of corns available in Oaxaca boggles the mind and the taste buds. Rick introduces us to Amado Ramirez Leyva who believes that corn, domesticated some 9000 years ago in Mexico, is the basis of Mexican culture. From championing the protection of ancient varieties, to cooking and grinding it into masa for tortillas, Amado just might be the corn guru of Oaxaca.All manner of enticing snacks served at Itanoni his Oaxaca restaurant, including memelas, tetelas, tostadas, and tacos, use carefully selected types of maiz criollo (native corn). Abigail Mendoza, a superb village cook from Teotitlan del Valle, transforms her handmade fresh blue and white masa into simple, yet amazing village-style tamales cooked in a traditional olla over a wood fire. Rick riffs on her yellow mole to make his own fresh empanadas on his kitchen griddle. With the skyline of Oaxaca as the back drop, chef and restaurateur Pilar Cabrera shows Rick her beautiful squash blossom tamales.

Ever on a quest to learn more about the food he grows and cooks, Rick even vacations with an agenda. This time he’s taking us to the mountains to Finca Las Nieves, with its artisanal coffee production and organic gardens. Together we learn about sustainable gardening along with how-to’s for amazing vegetarian tamales and sopa de chepil in the kitchens at the Finca. Then it is off on a hike seeking orchids and bromeliads before a lunch of trout at the restaurant of a trout farm. Rick makes his version of the trout with chorizo at home. Rancho Pitaya also proves fertile ground for Rick’s eco-tour vacation with horseback riding to a cactus grove overlooking the valley of Oaxaca before a picnic lunch of grilled tasajo beef, a salad of fresh cactus paddles and red chile potatoes.

So many moles, so little time. That’s how most visitors to Oaxaca feel when perusing the choices from mole pastes in the markets to fine examples served up at restaurants and street vendors all over the state. Let’s start with two moles, advises Rick, who takes us to Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students. We perfectly char the chilies, set the seeds aflame and roast the tomatoes for Susana’s black mole sweetened with roasted plantain and a little Oaxacan chocolate. On the simpler side, there’s green mole—redolent with fresh herbs, roasted tomatillos and jalapeno. At home, Rick makes his Coloradito Mole before we indulge in yellow mole and grilled fish at Topolobampo.

Mescal is having a real renaissance, both in Mexico and in fine cocktail emporiums all over the United States. Rick takes us on a journey to see how a small Oaxacan distiller hand-crafts this fine spirit renowned for its rich, smoky complexity and brightness. As with any great artisan product, there’s always a great story. With Rick around, there’s always great food, from hand-pressed memelas topped with a bright avocado salsa to vinegar-infused snacks. We learn to sip mescal with fresh oranges and sal de gusano—chile-spiked salt. At home, Rick guides us through a mescal tasting and a host of snacks for a do-it-yourself mescal cocktail party.

The majority of the people who travel to Mexico go for the beaches. Little wonder when the beaches are as pristine as Huatulco’s Playa Chahué—complete with the Playa Limpia certification for cleanliness. Still, a man’s gotta eat. Not content with a diet of all-inclusive resort dining, Chef Rick Bayless takes us off the beaten path to find great food and even better beaches. You’ll be well-advised to follow his lead and start the day at one the local’s favorite restaurants, Sabor de Oaxaca, in La Crucecita. There, Rick enjoys Salsa de Huevo (omelets in salsa) before a quick trip to Puerto Escondido for an amazing lunch of wood-fired grilled fish on the Playa Principal. Rick paddle-boards on Playa Carrizalillo, another stunning beach in Puerto Escondido, to work up his appetite for Encamaronadas (crispy, cheesy shrimp tacos).

In Yucatán, cooking over fire is a way of life. Rick meets up with Chef Juan Pablo Loza, who ignites the wood-fire grill for octopus with local pineapple. At Zama Beach Club in Isla Mujeres, Cancun Chef Federico Lopez fires up his seaside grill to make tikin xic, a Yucatecan grilled fish dish smothered with achiote, the region’s hallmark spice paste. And Chef Eric Werner shows off his all wood-fire kitchen at Hartwood in Tulum. Forever obsessed with cooking over fire, Rick brings us to Lena Brava, his new all wood-fire restaurant in Chicago, to make poc chuc, a traditional citrusy grilled spicy pork dish, then to his backyard for spatchcocked chicken al oregano worthy of a summertime fiesta.

Whether in high-end restaurants or humble homesteads, the corn tortilla is the canvas on which Mexico creates some of its most classic cuisine. Rick shows us three styles in Mexico City — mouthwatering steak tacos al carbon, colorfully garnished bistec tacos a la plancha and stewed tacos de guisado — before stepping through lessons in the perfect at-home masterpieces.

San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty much the perfect tour guide to show us around. We’ll see mole in its many mouthwatering forms, including the elegant mole madre at Enrique Olvera’s Pujol. In his Mexico City kitchen, Rick leads a lesson in red mole making. In Chicago, he makes a herbacious mole verde with fish that will make you the hero of the kitchen.

The tomatillo. It’s the source of much of the distinctive flavor of Mexican cooking. And also the source of much confusion. Rick takes us out to the garden to discover just what a tomatillo is and isn’t (hint–it’s not very closely related to a tomato), with tips on how to grow tomatillos, what to look for when buying them and how to judge their ripeness. He then makes a tangy Tomatillo Salsa Verde with onions, roasted garlic and serrano chiles that’s great with tortilla chips. In the free-associative spirit of the series, those corn chips inspire a delightful side trip to Mexico for a look at the role of corn in the culture and the garden. Back in Chicago, Rick turns roasted tomatillos into a sauce for a juicy Tomatillo-Braised Pork Loin and combines the elemental flavors of corn and tomatillos in a whimsical invention of his own, called Pescado Encornflecado–fried fish filets in a corn flake crust, served in a lively tomatillo sauce with sautéed fresh corn Esquites.

Call it coincidence or call it fate, but Mexico’s national colors–red, white and green–wind up at the center of a whole family of emblematic, home-style “comfort food” dishes, known simply as “a la Mexicana.” Ripe red tomatoes, sparkling white onions and green chiles are the “holy trinity” on which these dishes are based–dishes like hearty Braised Beef Short Ribs a la Mexicana with tomatoes, poblano chiles and herbs, or a quick-to-prepare Grilled Flank Steak served with a salsa of roasted tomatoes, poblanos, onions and garlic. Between stints in the kitchen, Rick introduces us to some of the great icons of Mexican nationalism, from Padre Hidalgo and Emiliano Zapata, to Josefina Velasquez de Leon, the pioneering 20th-century food historian who found herself at the forefront of a movement to create a Mexican national culinary identity, much of which was based around home-style “a la Mexicana” dishes.

Nothing captures the spirit of a day at the beach in Mexico like the fresh seafood cocktail or ceviche. But you don’t have to be on the coast to enjoy it. Rick finds a classic version at a favorite spot with the feel of a beachside fish shack – right in the heart of landlocked Mexico City. Then, in search of more “inland ceviche” surprises, he hits the streets and takes us to a major-league marisqueria with a menu to rival any great seafood restaurant in town – all created in a stand no larger than a fishing boat. Rick enjoys the bracing blend of octopus, fish, shrimp and hot sauce known as Vuelve a la Vida (“Come Back to Life,” so named because it’s a popular a hangover cure). At a nearby fish market, he checks out the catch of the day from both the Pacific and Gulf coasts, and shares tips on the best choices for homemade ceviche. In Chicago, he makes a quick Frontera Ceviche, a preparation that’s been a mainstay at his Frontera Grill for years.

Mole is an idea that’s half pre-Columbian, half European, and 100% Mexican – a sauce, a preparation and a national dish that rivals the culinary masterpieces of the world’s greatest cuisines. Rick and his daughter, Lanie, set off on a culinary journey to explore the mysteries of mole that takes them from the mile-high piles of dried chiles in Mexico City’s vast La Merced market to stalls selling towering mounds of concentrated mole paste. Back in Chicago, they’re on a mission to make mole from scratch. It’s an all-day labor of love to be sure, but Rick breaks the complex process down into easy steps, giving tips on all the ingredients – from sesame seeds and tomatillos to chiles and chocolate – that give mole its richly layered flavor. As the sauce simmers over a wood fire in the backyard, Rick and Lanie use some of it to make a succulent Laquered Chicken in Classic Red Mole and whip up some Classic Mexican White Rice with Sweet Plantains and a Mexican crudité platter.

Rick’s out to dispel the notion that an enchilada is all about smothering tortillas in sauce and gooey cheese. At Café Azul y Oro in Mexico City, he shows us the iconic Mexican version of the dish: a corn tortilla in a red mole sauce and rolled around a light, simple chicken filling. From that classic formula things can, of course, get more inventive and Rick shares with us one of the more unusual, though still classically grounded enchiladas on Chef Ricardo Muñoz-Zurita’s menu: an enchilada of jamaica, or dried hibiscus flowers that tastes like a cross between pickled beets and cabbage. From there he takes us to Café Tacuba, a Mexico City Institution since 1912, where the signature Enchilada Especial is a comforting concoction with a chicken, spinach and poblano chile filling, bathed in velouté sauce and browned under the broiler. It’s so good, he can’t resist showing us how to make his one Café Tacuba-Style Creamy Chicken Enchiladas in his home kitchen in Chicago.

Did you know the humble little meatball has a starring role in the Mexican kitchen? In this episode, Rick sees traditional versions of albondingas in the old-school Bar Mancera and modern versions in hipster haven Cicatriz. There’s even a meatball torta thrown in for good measure. And because sometimes a “best-ever” recipe needs to be something that gets to the table quickly, Rick makes crowd-pleasing versions suitable for weeknight cooking.

Accompanied by his 8-year-old daughter, Lanie, Rick pays homage to the magic of melted cheese. On a visit to Oaxaca, Rick and Lanie get a firsthand lesson in the art of hand-pulled string cheese. No one can resist a nice grilled cheese sandwich, and Mexicans are no exception–only they call their version a quesadilla. Back home in Chicago, father and daughter whip up some simple Mushroom Quesadillas using store-bought tortillas–they’re easy as child’s play. Returning to Oaxaca, they watch Señora Oliva, for some the “World’s Best Quesadilla Maker,” turn out quesadillas made from fresh masa on a comal over a wood-fire. Can they replicate them at home? Of course! In his back yard Rick gathers nasturtiums, squash blossoms, epazote and poblano chiles, then shows Lanie the fine points of turning masa into Squash Blossom Quesadillas on the griddle.

Homey tacos de cazuela–soft corn tortillas rolled around fillings simmered slowly in earthenware pots–are the soul of Mexican comfort food. And nothing makes them more appealing than just-baked tortillas, fragrant with the earthy aroma of freshly ground masa. How field corn is dried and transformed into the daily bread of Mexico is a remarkable, centuries-old story, and Rick tells that story, taking us on a “field trip” from market to tortilla factory, and finally to his own kitchen, where he shares the secrets of mixing, pressing, flipping and griddling perfect Homemade Tortillas made from fresh masa. To make great tacos de cazuela, it helps to have a cazuela, or earthenware cooking vessel. Rick picks one out in the Oaxaca market, then at home, he prepares two classics: Guajillo-Spiked Pork and Potato Tacos and Mexican-Style Zucchini Tacos.

Every culture has its small bites–sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category: “antojitos,” the foods you crave. These are the snacks and street foods, as well as the special-occasion treats, that Mexicans love best–the stuff that comforts the soul and sets the heart racing. And the ones made with masa top the charts. Sopes, little masa shells, are baked on a griddle and finished with all kinds of flavorful toppings. We watch them being made in a courtyard restaurant in Mexico as Rick gives the “play-by-play,” then wander into the Uriarte pottery factory, where Rick indulges in his secret addiction: buying dishes. Back in his home kitchen, he makes Potato Sopes with Salsa, Goat Cheese and Fresh Herbs–perfect as an appetizer or party food. Then it’s back to Mexico for a lesson in gorditas–fried masa “pockets” stuffed with savory fillings.

Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing. First stop: a taco restaurant in Mexico City where tacos a la plancha–soft tortillas with fillings hot off the iron griddle–are sold. Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side “dueling salsas” showdown. In Mexico, a butcher butterflies a pork loin with finesse. Rick, back in his Chicago kitchen, launches into his own demonstration of Pork Tacos a la Plancha. Then we’re back to a lively Mexico City taqueria specializing in tacos al carbon filled with charcoal grilled meats and onions. Rick makes two versions of his own–Tacos with Skirt Steak and Portobello Mushrooms–on his backyard grill, along with a traditional molcajete salsa made from ingredients roasted right on the grill.

Fruit is everywhere in Mexico–sweet, colorful and refreshing. And it’s sold ripe, so the lush smell of tropical fruit is always in the air. We find Rick watching the famous Pineapple dance, in which the dancers shower the audience with fruit–a symbolic sharing of the riches of their village that says a lot about the role of fruit in Mexican culture. At home, he shows us his simple technique for making a quick, refreshing Mango, Jicama and Cucumber Salad that’s often served as a street snack. He prepares his version of the traditional Mango Agua Fresca, or “Mango-ade” tinged with crimson prickly pear juice. His daughter, Lanie, looks on, then carries the vat of agua fresca off triumphantly to sell at her lemonade stand! Then we’re off to Oaxaca for quick stop at the renowned Chaguita ice cream stand where you can find every imaginable ice cream flavor and a few you’d rather not imagine (pork rind?!).

Rice turns up everywhere in Mexico: as the second course in a traditional midday comida, beautifully molded into a little mound to accompany seafood, heaped onto a plate in a market fonda. But it wasn’t always this way. Rick traces the history of this relative newcomer to the Mexican diet that arrived with the conquistadors by way of Asia and the Middle East. He gives us a step-by-step introduction to making perfect, fluffy Red Tomato Rice as well as a traditional Mexican Rice Pudding garnished with a Piloncillo Syrup made with raw sugar and orange zest. Rice smoothies anyone? In Mexico, Horchata, the creamy cold drink made from sweetened pulverized rice is a much-loved refresher. Rick shows us his technique for making a “blenderized” version it at home and gives us a taste of the genuine article at Oaxaca’s famous Casilda horchata stall. And speaking of beverages, he ends the show with a look at Mexican beer–some of which is made from–you guessed it–rice.

With more than 20 million people, and a dazzlingly rich cultural and culinary history, Mexico City is like its own planet—and these days, it’s a younger, hipper planet than ever. Rick takes us on a dawn-to-dusk insider’s tour that separates the hip from the hype, sharing some of the city’s quirkiest, most happening hotspots, starting with an early morning cappuccino and Enfrijoladas (creamy bean-sauced tortillas) at an organic market and café in ultra-cool Condesa, the “SoHo of Mexico City,” and shows how to replicate this soulful breakfast in his home kitchen. Then it’s back to Condesa with daughter Lanie for a stroll and shopping spree that yields all kinds of uniquely Mexican urban-chic treasures. For lunch, Rick settles in at a table at Pujol, the renowned leader of the city’s cutting-edge culinary scene, discovering a spectacular parade of dishes that recreate traditional Mexican foods in stunningly artful presentations.

Deep in the Sian Ka’an nature reserve, there’s a seriously remote village called Punta Allen, where a team from the local sustainable lobster fishing cooperative brings Rick and Chef Juan Pablo Loza out for an afternoon at sea. The day’s catch? A Caribbean lobster, simply prepared in coconut soup. Back at the ultra-luxe Rosewood Mayakoba resort, Juan Pablo showcases the tranquil resort gardens before preparing a feast of grilled lobster zarandeado with adobo mayo and sweet corn puree in the kitchen of La Ceiba, an outdoor garden party area. Inspired by the tropical abundance, Rick heads to his backyard garden with master gardener Bill Shores before making greens with grilled honey-lime dressing and sweet-and-spicy chipotle-honey glazed shrimp dish.

Ask anyone about traditional cooking in the Yucatán and you’re bound to hear the name Miriam Peraza, a grandmotherly dynamo who knows every nook and cranny. She brings Rick to the bustling Mercado de Lucas de Galvez in Merida for a quick tour that includes a rare look at the making of recado spice pastes. Flanked by villagers in the remote town of Yaxunah, Miriam and Rick drop in to watch the making of pit-cooked cochinita pibil, the Yucatán’s iconic dish of achiote-smothered, pit-cooked suckling pig. At Manjarblanco restaurant in Merida, Miriam shows us her take on classic panuchos, sopa de lima and queso relleno. Then, Rick brings some of the Yucatán back to Chicago, where he cooks papadzules and shows us how to make cochinita pibil at home — banana leaves and quick-pickled onions included.

The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S. Rick shows us how to make classic “Street Style” Red Chile Enchiladas at home, and how to transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy Potatoes and Fried Eggs. At Sanborn’s in Mexico City, the colorfully tiled restaurant where the famous dish, Enchiladas Suizas, was invented, Rick explains that “Suiza” means Swiss, a tribute to the dish’s use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in making homemade “crema,” the Mexican version of crème fraîche, and a third dish, Rick’s own Creamy Enchiladas with Chicken, Tomatoes and Green Chile.

Rick is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of Cortez with a local ecotourism group, Rick grills dinner for the group on the beach at Espiritu Santo island—one of the most biologically diverse marine areas in the world. The waters surrounding the island support coral reefs, colonies of sea lions and more than 500 species of fish. To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and chiles and on the island purchases seafood from a fisherman. Along the way, Rick learns from his guides about flying manta rays, dolphins, and the local flora. Then he grills fish and makes a stunning papaya salsa on the beach.

Who’s that guy walking towards us through the heat on a Mexican beach? It’s Rick, and he’s about to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in lime and chiles: it’s so ancient, so elemental and so easy, you don’t even need a kitchen to make it. And so saying, Rick prepares Classic Ceviche right on the beach, using nothing more than a lime to “cook” the fish. For a traditional accompaniment, we go to Chicago for a quick lesson in the art of making Tostadas, crispy fresh tortilla chips. Then it’s a Shrimp Ceviche Cocktail that starts with Rick’s foolproof shrimp steaming technique, plus a visit to a seafood “cocteleria” stand in Mexico to see how the original “stirred not shaken” version is made. Back in his kitchen, Rick creates a thoroughly modern Salmon Ceviche steeped in orange juice and roasted chiles.

Ever travel to a tourist mecca and wonder what the locals eat? Rick does. So he joins his pal Hugo to find the best Mexican food in Los Cabos. Their first stop is at the municipal market in San Jose del Cabo for a quick mid-morning meal of sopes and beef soup. Then they enjoy amazing carnitas at Los Michoacános, stuffed guero chiles and bacon-wrapped shrimp at Mariscos El Toro Guero and guava tamales at Sabor Internacional. In Chicago, Rick teaches us how to stuff and grill shrimp and make those guava tamales.

Every culture has its soothing, soulful soup, and in Mexico, it’s Caldo de Pollo, a light chicken broth flavored with aromatic vegetables and herbs. To show us how the traditional Caldo de Pollo Ranchero is made, Rick goes straight to the source, shopping for chicken, vegetables and herbs in Oaxaca, then brings it all home to the rustic country kitchen of his friend Suzanna Trilling, where they are joined by Doña Carlotta for a side-by-side afternoon of soup-making and camaraderie. Then it’s back home to Chicago for something a little less traditional: soup on the grill! Rick’s contemporary Spicy Grilled Chicken Soup with Summer Vegetables makes an easy one-pot dinner. We visit a Mexican bakery for a look at the role of rolls and bread in Mexico; then Rick turns the country’s true daily bread, the tortilla, into a tomato-y Tortilla Soup, seasoned with pasilla chiles and epazote and garnished with avocado, queso fresco and a crowning tangle of crispy tortilla strips.

When Rick wants to get away from the frantic pace of life in the restaurant world, he heads South. In this episode, he sets out to find the kind of ultimate serenity he’s always sought out in his favorite “secret gardens” of Mexico. It’s a search that takes him from a mountaintop in the jungle to a mellow natural products store in a quite corner of Mexico City and a traditional temescal—a spa and sweat-lodge where curanderos practice ancient healing arts. In his own secret garden in Chicago, Rick shows us how to prepare a soothing Chamomile Tea. Then, in Mexico City’s beautiful San Juan market, he checks out some of the fresh vegetables that are the cornerstones of healthy, Mexican comfort food, and back at home, he shows us how to turn them into a creamy Mushroom-Potato Soup with Roasted Poblanos. Finally, he heads for a secluded Mexican beach to pepare fresh fish Tikin Xic seasoned with a Yucatecan achiote rub and grilled on an open fire, right on the beach.