Features a menu of robust and flavorful Mexican foods - from the typical to the
formal - prepared in the 1980 WBGU cooking series, hosted by Rick Bayless.
Demonstrating the various subtleties of this spicy cuisine. In each half-hour
program Bayless shows viewers how to choose and prepare the essential
ingredients for the dishes and shares something about the history and unique
techniques of the Mexican kitchen.

Among the dishes Bayless demonstrates are Mexican stuffed peppers, a layered tortilla casserole, chile con carne, a variety of bean dishes, red snapper in tomato sauce, plaza enchiladas, and chicken in pumpkin seed sauce.

Special events also become an occasion for unusual dishes such as the stuffed suckling pig for fiestas, turkey in Oaxacan mole sauce and Christmas Eve salad for a Mexican Christmas, bouillon simmered with cactus pieces and, for formal dinners, a chicken dish with red chile sauce.

Bayless is the third generation in his family to be involved in restauranteuring and catering. He is widely read in both gastronomy and culinary techniques and weds professional procedure with cultural experiences gathered from his travels.

During his studies for a bachelor of
arts degrees in Spanish and Latin American culture at the University of Oklahoma, Bayless became enthralled with the people of Mexico - their customs, folklore and most of all their foods. He received a master of arts degree from the University of Michigan, where he also worked on a doctor of philosophy degree.

Today Rick is an acclaimed television personality, cookbook author and
award-winning chef-restaurateur. He is
chef of one of Chicago's hottest dinning spots, Frontera Grill, and Topolbampo
America's only fine-dinning Mexican Restaurants. Rick is also the host of PBS'
current series: Mexico - One Plate at a Time where he explores the distinct flavors
that animate and define Mexican cuisine.

Learn more about Rick at his website:
http://www.rickbayless.com