Ever dream of renting a space with a kitchen in Mexico just so you can cook all the fresh fish you can eat? Rick lives the dream at Hotel Villas Carrizalillo in Puerto Escondido. First, he peruses the town market for inspiration and ingredients from heirloom tomatoes to the local tuxtla chiles. Then he joins a resident expert to take him spearfishing off Roca Blanca Playa, one of the prettiest beaches in Mexico, for the freshest possible catch for his feast. And what a feast it is! Rick takes one robalo and turns it into an aguachile (a spicy ceviche appetizer), a brothy soup with chayote and beer, and pan-seared robalo with a tomatillo –pumpkinseed sauce. All from a small kitchen at the villas, a sharp knife, a couple of large pans and blender! Paradise indeed!

Epsiode Recipes
SeaBass in Tropical Aguachile: https://www.rickbayless.com/recipe/fi...

Fish Soup with Chayote and Hoja Santa: https://www.rickbayless.com/recipe/fi...

SeaBass in Cascabel Tomatillo Pipian: https://www.rickbayless.com/recipe/fi...

The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...