Season
Season 12 Episode
- Season 5 Eat, Drink and Be Merida
- Season 5 Fresh Chiles, Hot & Cool
- Season 5 Mysteries of the Deep
- Season 5 A Pig, a Pit, and a Plan
- Season 5 Savoring Citrus
- Season 5 Tropical Sweet Tooth
- Season 5 Rick & Jacques. Two Chefs at Playa
- Season 5 Yesterday, Today & Tamales
- Season 5 Yucatan Snack-a-Thon
- Season 5 Modern Mayan
- Season 5 Paste Sensations
- Season 5 Show Me the Honey
- Season 5 Hacienda Renaissance
Mexico: One Plate at a Time - Season 5 Episode 11 Paste Sensations
0.00 25 minutes How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? It’s all in the magic paste, says Rick, as he takes us to the Merida market to explore the region’s colorful, aromatic essential seasoning pastes (or recados). These magical mounds of spice blends become the base for grilling rubs, the heart and soul of tamales, the seasoning for all kinds of food wrapped in banana leaves and the flavoring undercurrent for tangy escabeches and slow-simmered stews. We journey from an achiote tree to the commercial grinders for the seeds to Rick’s home to understand this aromatic, alluring spice so beloved in the Yucatan. Rick shows us how to make our own Achiote Seasoning Paste, and then use it for Short Ribs Kabik. Then we make the garlicky “Bistec” Seasoning Paste to use in the stunning dish of Grilled Chicken in Escabeche.
