Rick Bayless "Mexico: One Plate at a Time" Episode 813: Baja Beach House Cooking

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Published 2024-04-09

Rick introduces the viewers to some of Los Cabos top chefs and their restaurants then cooks dinner for them at a luxurious beach house. Margarita Carrillo, chef/owner of Don Emiliano Restaurant in San Jose del Cabo, joins Rick to purchase the local cabrillo fish and to visit Tamarindo’s Farm for organically grown produce. Rick makes a tamarind chile sauce to go with his fish and eggplant course. Margarita makes her special tomatillo tart for dessert. Together they cook chocolate clams on the beach with their guests. At dinner, Rick, Margarita and the local chefs discuss the philosophy of cooking for people and the meaning of dining together.

Recipes of the Episode
Grilled Fish with Ancho-Tamarind Sauce and Eggplant: www.rickbayless.com/recipe/grilled-fish-with-ancho…

All Comments (21)

@lindahipple4817 2 months ago

@Rick Bayliss please fix your audio, it has been hit or miss last several videos..thankyou for the beautiful meal demos, can't wait to visit Baja.
@jasonbean2764 2 months ago

I'm learning so much!:)
@HerAeolianHarp 2 months ago

Delicious dishes shown. Thanks, Rick. Time well spent.
@lauraecarrera7322 2 months ago

Thank you for your contributions to Mexico’s awesome and unique culinary experience Chef Bayless! My mouth is watering, and remind me of the many years I lived in Mazatlan enjoying my mom’s awesome cooking! I was so darn lucky!
@dorab2402 2 months ago

Love your work Rick. As a Mexican American who’s parents are Mexican nationals I want to tell you from the bottom of my heart that I thoroughly enjoyed watching you on PBS growing up you can tell that you have a lot of respect for Mexican culture and cuisine, and do the food justice.
@chinoyhealingfoodstravels8888 2 months ago

Greetings from Redondo Beach 🇺🇸. Mexican food looks delicious. Nice work. Cheers 🥂
@jbthor9032 2 months ago

Hey. What happened to the audio. 🤷‍♂️
@iranibarranon2345 2 months ago

I was searching for the restaurant Don Emiliano's that I visited over 13 years ago in hopes that I could find the menu and the ingredients for the tomatillo salad, I can't believe that it was featured in one of your episodes!
@theathjr 2 months ago

I thought it was my phone acting up with the sound. Im glad to know it wasn’t just me. Either way this was an awesome video.
@Divina.28 2 months ago

Your The Best 👑💯☀️
@elizabethm.1516 2 months ago

We know that your videos are very old from the archives of PBS but the audio or lack of it’s ridiculous 😂
@alpintourer 2 months ago

The real Baja is far, far away from Cabo. Far from Ensenada too! Best Shrimp tacos I ever had was about half way between on the Pacific Coast.
@karenosh 2 months ago

This is an old video, El Chilar has been closed for quite a while. I have lived in San Jose del Cabo for 40 years and we now have some of the world's best restaurants, please come back and visit us!
@geraldinefields1730 2 months ago

Thank you.
@aureaic 2 months ago

I love watching your videos. Try not to miss even one, but what is going on with the audio? Seems like it’s happening in all of your latest videos. So disappointing!
@dscmex 2 months ago

So cool to see Margarita and Toño who would later host their own shows in the Latin American cooking Channel El Gourmet.
Toño was so young yet he had that Emeril vibe already.
Baja cuisine is from Tijuana to Cabo, not just Valle de Guadalupe.
@BigBobDookie 2 months ago

Seems like the sounds goes away at the most interesting parts. 😂
@glendiejohnson9203 2 months ago

Lost the sound again half way into the video!
@jeffenslen8372 2 months ago

Why do all the Mexico One Plate shows have audio missing? Is that a copy right issue or technical?
@gauss17 2 months ago

I suspect most subscribers don't appreciate that eating in Baja can make eating in Manhattan seem inexpensive. It would be helpful to travelers if you provided some estimate of cost for the restaurants you review - maybe a range of prices for appetizers and for entrees. I am trying to organize a vacation in Baja and without this information these videos are significantly less useful than they could be. I was pretty amazed at the prices for Frida (assuming a 16MXN per USD exchange rate) and Edith's does not even post their prices on their online menu. I wonder why that could be?