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Season 12 Episode
- Season 1 The Whole Enchilada
- Season 1 Let\'s Talk Tacos
- Season 1 The Straight Cheese On Quesadillas
- Season 1 Sopes And Gorditas: Masa Appeal
- Season 1 Tacos From The Ground Up
- Season 1 Ceviche In The Limelight
- Season 1 Green Sauce And Tomatillos: Mexican Vine Dining
- Season 1 A La Mexicana: The Soul Of Mexican Cooking
- Season 1 Fruit, Aguas, Ices & Paletas: The Ripe Stuff
- Season 1 Rice to the Occasion
- Season 1 Caldo de Pollo & Tortilla Soup: The Super Bowl
- Season 1 Chiles Rellenos and Other Cool Stuff
- Season 1 Fish a la Veracruzana: How to Fish for Compliments
- Season 1 Carne Asada: The Great Steak Out
- Season 1 Adobo: Chiles Cut and Dried
- Season 1 Beans Inside and Out
- Season 1 Barbacoa and Cochinita Pibil: Down to Earth Cooking
- Season 1 Mojo & Escabeche: The Light Fantastic
- Season 1 Three Hot Tamales
- Season 1 Seafood Stew: The Perfect Warm-Up
- Season 1 Beyond Chips & Salsa
- Season 1 Holy Mole: Mexico City
- Season 1 Chocolate: The Magic Ingredient
- Season 1 Green Mole & Pipian: Lessons of the Mayoras
- Season 1 Cajeta & Flan: Plaza Sweets
- Season 1 Pozole: The Life of the Party
Mexico: One Plate at a Time - Season 1 Episode 13 Fish a la Veracruzana: How to Fish for Compliments
0.00 25 minutes Rick takes us to the Gulf Coast port of Veracruz, “The Mexican Mediterranean,” for a look at the city’s most famous contribution to Mexican cooking, a fittingly Mediterranean fish preparation known simply as “a la Veracruzana” that features a whole fish baked in a tangy tomato, herb, olive and caper sauce. Inspired by this classic dish, Rick explores the Mediterranean roots of Mexican cooking, and the surprising contributions of Mexico–such as the tomato–to the cuisines of Europe. He shows us how to make a dramatic Pescado a la Veracruzana, using a whole fish, then moves to his outdoor kitchen for an easy, contemporary Grilled Salmon a la Veracruzana–tasty proof that Mexican cooking can be every bit as light and fresh as the Mediterranean dishes we’re all so in love with today.
