More people visit the Yucatan peninsula than any other region of Mexico. They mostly come for the fun and the beaches while Rick comes for the cool angle, the story behind the story, the local food and the people. The adventure begins in Playa del Carmen when Rick hooks up with our other favorite Public Television chef, Jacques Pepin. Jacques invites Rick to cook in his vacation home in Playa, but first they enjoy a bite to eat at Jacques’ favorite breakfast spot. Then they head to the beach in search of really fresh fish and to debate the merits of barracuda. After a stop at Jacques favorite local market for produce and chiles, the cooking begins. Rick prepares a salad of grilled cactus, chaya leaves and arugula to top red chile-seared mahi mahi. Jacques sprinkles cumin and Mexican oregano over his pargo (red snapper), grills it whole, and then serves it with his version of a chopped tomato and avocado salsa.
