Text Size: Small Medium Large

Mexico -- One Plate at a Time with Rick Bayless - Examining The Yucatan's Abundant Natural Resour

The salt marshes of Celestun and a seaside octopus farm are unlikely places for a chef to get inspired. But Chef Roberto Solis' approach to food has always been a little different - just see the menu of his revered restaurant Nectar in Merida, which continues to charm and dazzle. In Nectar...
Sunday Apr 23rd6:30pmWGBY Create
Sunday Apr 23rd9:30pmWGBY Create
Monday Apr 24th3:30amWGBY Create