Season
Season 12 Episode
- Season 11 The Hunt for Caribbean Lobster
- Season 11 Tour of Traditions
- Season 11 Off the Beaten Path Playa del Carmen
- Season 11 Cerviches Gone Wild
- Season 11 Cooking Like a Local
- Season 11 Love of Live Fire Cooking
- Season 11 Baking up Comfort
- Season 11 Splendor of Yucatan Enchanting Markets
- Season 11 A Place of Deeply Rooted Innovation
- Season 11 Chocolate Dreams Cacao Fantasies
- Season 11 Dreaming of Sustainable Agriculture
- Season 11 Pit Cooking Sacred and Smoky
- Season 11 Examining the Yucatans Natural Resources
Mexico: One Plate at a Time - Season 11 Episode 12 Pit Cooking Sacred and Smoky
0.00 25 minutes Cooking in underground pits is an elemental part of Yucatecan cooking. In fact, it’s downright sacred, as we’ll see during the preparation of mucbil pollo at an intimate candlelit Hanal Pixan ceremony (think of it as the Yucatán’s version of Dias de Los Muertos.) Rick heads to Yaxunah to see the entire process of making cochinita pibil, from the digging of the pit to the garnishing of the tacos. Rick also visits the smoky ovens in Temozón, a village known throughout Yucatán for its purveyors of smoked meats. Then, he places a big order at Momocoa, a Southern-American-slash-Yucatecan barbecue joint in Merida run by Chef Paloma Ponce. All of the smoke stokes Rick’s inner pit master, so back in Chicago he makes short ribs with ancho BBQ sauce and pollo pibil.
