Ever on a quest to learn more about the food he grows and cooks, Rick even vacations with an agenda. This time he’s taking us to the mountains to Finca Las Nieves, with its artisanal coffee production and organic gardens. Together we learn about sustainable gardening along with how-to’s for amazing vegetarian tamales and sopa de chepil in the kitchens at the Finca. Then it is off on a hike seeking orchids and bromeliads before a lunch of trout at the restaurant of a trout farm. Rick makes his version of the trout with chorizo at home. Rancho Pitaya also proves fertile ground for Rick’s eco-tour vacation with horseback riding to a cactus grove overlooking the valley of Oaxaca before a picnic lunch of grilled tasajo beef, a salad of fresh cactus paddles and red chile potatoes.
Episode Recipes
Grilled Tostadas With Bacon, Avocado Mayo And Heirloom Tomatoes: www.rickbayless.com/recipe/gr...
Trout With Chorizo, Caramelized Onions And Dark Beer: www.rickbayless.com/recipe/tr...
The official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...