25min - Deep in the Sian Ka'an nature reserve is a remote village named Punta Allen. Rick and Chef Juan Pablo join a team representing the local sustainable lobster fishing cooperative.
25min - Chef Miriam Peraza and Rick tour the bustling Mercado de Lucas de Galvez in Merida before visiting the remote town of Yaxunah and Manjarblanco Restaurant.
25min - Join Rick in Playa del Carmen where roadside vendors and stands serve authentic Mexican food. At Le Chique, Chef Jonatan Gomez Luna dazzles Rick with feats of molecular gastronomy.
25min - Meet Chefs Pedro Abascal, Xavier Perez Stone, and Diego Lopez who reveal their delectable ceviches. Also, visit Rick's new restaurant, Lena Brava.
25min - At Hartwood restaurant, Chef Eric Werner explains the fascinating farm-to-table supply chain that provides Hartwood's live-fire kitchen with fresh ingredients.
25min - In the Yucatan, cooking over fire is a way of life, and Chefs Juan Pablo Loza, Federico Lopez, and Eric Werner demonstrate their mastery cooking with flame.
25min - Chef and Author David Sterling takes Rick on an inspiring whirlwind tour of the Yucatan peninsula, including to the rustic wood-burning ovens at Panaderia Liz in Merida.
25min - Federico Lopez, one of Mexico's most talented chefs, joins Rick at the enchanting Mercado Municipal to extol the virtues of unique Yucatecan produce.
25min - If you could define the challenge facing Yucatecan chefs, it is about honoring the past while pushing forward. Perhaps no one is more emblematic of the effort than Pedro Evia.
25min - Chocolatier Mathieu Brees and Rick travel into the jungles of Ticul for a tour of cacao groves, then to the Ki' Xocolatl chocolate factory in Merida.
25min - Rick discusses Chef Pedro Abascal's reliance on local farms to supply his hotel restaurants, before visiting a lamb farm in Tizimín, and C-Grill restaurant.
25min - Cooking in underground pits is an elemental part of Yucatecan cooking. In Yaxunah, Rick witnesses the process of making cochinita pibil. He also visits the smoky ovens in Temozon.
25min - Chef Roberto Solis' approach to food has always been different. At his restaurant, Nectar, Roberto shows Rick how to make three of his restaurant's favorite dishes.
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