Episode Overview
The tale of the Mexican hacienda feels almost mythical, resembling a moral lesson about wealth and its impermanence. It traces back to a feudal system where generations of Maya labored for affluent Spanish landowners. The height of this era in the Yucatan occurred in the late 19th century, driven by global demand for henequen, derived from a native agave plant. Today, these haciendas are experiencing a renaissance, transforming into museums, fine rum and liqueur production sites, and luxurious hotels. Rick takes us on a journey through the haciendas' golden age before heading to his kitchen to prepare traditional Yucatecan dishes, including Black Bean Dinner and Capered Chicken, inspired by the luxury of Hacienda San Jose for his Achiote-Seared Shrimp.