Deep in the Sian Ka’an nature reserve, there’s a seriously remote village called Punta Allen, where a team from the local sustainable lobster fishing cooperative brings Rick and Chef Juan Pablo Loza out for an afternoon at sea. The day’s catch? A Caribbean lobster, simply prepared in coconut soup. Back at the ultra-luxe Rosewood Mayakoba resort, Juan Pablo showcases the tranquil resort gardens before preparing a feast of grilled lobster zarandeado with adobo mayo and sweet corn puree in the kitchen of La Ceiba, an outdoor garden party area. Inspired by the tropical abundance, Rick heads to his backyard garden with master gardener Bill Shores before making greens with grilled honey-lime dressing and sweet-and-spicy chipotle-honey glazed shrimp dish.
*Episode Recipes*
Grilled Lime Vinaigrette: www.rickbayless.com/recipe/grilled-lime-vinaigrette/
Chipotle Glazed Shrimp: www.rickbayless.com/recipe/chipotle-glazed-shrimp/
Official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...