Mexico: One Plate at a Time - Season 8 Episode 3 Cooking on the Sea of Cortez
Rick is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of Cortez with a local ecotourism group, Rick grills dinner for the group on the beach at Espiritu Santo island—one of the most biologically diverse marine areas in the world. The waters surrounding the island support coral reefs, colonies of sea lions and more than 500 species of fish. To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and chiles and on the island purchases seafood from a fisherman. Along the way, Rick learns from his guides about flying manta rays, dolphins, and the local flora. Then he grills fish and makes a stunning papaya salsa on the beach.
First Air Date: Jan 10, 2003
Last Air date: Jun 24, 2019
Season: 12 Season
Episode: 168 Episode
Runtime: 25 minutes
IMDb: 0.00/10 by 0.00 users
Popularity: 11.108
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Episode
Mediterranean Baja
Tijuana Taco Crawl
Cooking on the Sea of Cortez
Presenting, World-Class Wines of Baja
Eat Like a Local in Los Cabos
From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay
Cooking in Wine Country
Tijuana Round Table
Extraordinarily Delicious Ensenada
Mexican Microbrews and Pub Fare
Sustainable Aquaculture in the Rich Waters of Ensenada
Todos Santos Magic
Baja Beach House Cooking
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