Mexico: One Plate at a Time (2003)

Episode Overview

In Ensenada, renowned seafood chefs Benito Molina and Alain Genchi join Rick to explore the art of mollusk farming. Guided by Juan Carlos Lapuente from Acuacultura Integral de Baja California, they venture into the bountiful coastal waters to observe oyster and mussel cultivation. The trio discovers how the unique quality of these waters contributes to the region's exceptional seafood. After gathering their fresh catch, they prepare a meal at Muelle Tres along the waterfront. Rick then visits Benito's upscale restaurant, Manzanilla, where they serve sautéed abalone and two styles of oysters, perfectly paired with local wines by Solange Muris. Back home, Rick shares his recipe for the green ceviche he loves from Erizo, a Tijuana eatery specializing in local seafood.