Mexico -- One Plate at a Time With Rick Bayless

Sustainable Aquaculture In The Rich Waters Of Ense

Season 8, Episode 11 of 13

Two of Ensenada's best seafood chefs, Benito Molina and Alain Genchi, join Rick for a lesson in mollusk farming. Juan Carlos Lapuente of Acuacultura Integral de Baja California takes the trio to the rich coastal waters to see oyster and mussel farming. Along the way, we learn that the quality of these waters is what makes the seafood from this area so outstanding. They cook their catch at Muelle Tres on the Ensenada waterfront, then Rick accompanies Benito to his fine-dining restaurant, Manzanilla, for sauteed abalone and two oyster preparations. Solange Muris pairs her husband's dishes with the local wines. At home, Rick shows us how to make the green ceviche he enjoys at Erizo, a Tijuana ceviche restaurant featuring local seafood.

Previously Aired

Day
Time
Channel
3/7/2012
10:30 a.m.
3/7/2012
12:30 p.m.
3/7/2012
5:30 p.m.
3/8/2012
1:30 a.m.
3/10/2012
4 p.m.
4/14/2013
12:30 p.m.
12/22/2013
12:30 p.m.
12/24/2013
11 a.m.
12/24/2013
6 p.m.
12/25/2013
2 a.m.
9/4/2014
12:30 p.m.
8/5/2016
10 a.m.
8/5/2016
5 p.m.
8/6/2016
1 a.m.
8/6/2016
5:30 p.m.
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