This Volume Two sampler serves up five episodes of action, adventure and, of course, the approachable, hip dishes that have become Bayless’s trademark.

Episodes included:

Fish a la Veracruzana - Rick takes us to the Gulf Coast port of Veracruz, “The Mexican Mediterranean,” for a look at the city’s most famous contribution.

Mojo and Escabeche - Mexican mainstay’s since the arrival of the Spanish: Slow-cooked garlic with smoky chipotles to spoon over shrimp; tangy light escabeche that’s the kind of fresh cooking that’s so popular today.

Let’s Talk Tacos - Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing.

Sopes & Gorditas - Sopes (little masa boats) and Gorditas (plump little tortillas) are baked on a griddle and finished with all kinds of flavorful toppings. We watch them being created in a courtyard restaurant and market stalls in Mexico, as well as in Rick’s kitchen with a contemporary twist.

Straight Cheese On Quesadillas - No one can resist a crusty grilled cheese sandwich, and Mexicans are no exception—only they replace bread with fresh corn tortillas and call their version a quesadilla.

Approximate running time: 80 minutes