Episode Overview
The Yucatan peninsula attracts more visitors than any other part of Mexico, drawing crowds for its vibrant beaches and lively atmosphere. However, Rick's focus is on uncovering unique stories, local cuisine, and the people who embody the culture. His journey kicks off in Playa del Carmen, where he reunites with beloved Public Television chef Jacques Pepin. They start with breakfast at Jacques’ go-to spot before hitting the beach to find the freshest fish and discuss the merits of barracuda. After visiting a local market for fresh produce and chiles, they dive into cooking. Rick crafts a salad featuring grilled cactus, chaya leaves, and arugula to accompany red chile-seared mahi mahi, while Jacques prepares a whole grilled pargo (red snapper) seasoned with cumin and Mexican oregano, served with his signature tomato and avocado salsa.