Mexico: One Plate at a Time (2003)

Episode Overview

Pit cooking is a fundamental and revered technique in Yucatecan cuisine. During a candlelit Hanal Pixan ceremony, reminiscent of Dias de Los Muertos, Rick explores the preparation of mucbil pollo. He travels to Yaxunah to witness the complete process of cochinita pibil, from excavating the pit to assembling tacos. In Temozón, a village famed for its smoked meats, Rick visits traditional smoky ovens. He also enjoys a meal at Momocoa, a barbecue spot in Merida run by Chef Paloma Ponce that blends Southern American and Yucatecan flavors. Inspired by these smoky delights, Rick returns to Chicago to create short ribs with ancho BBQ sauce and pollo pibil.