I can give you my basic Mexican RED Rice recipe, but I don't think it's really what you're looking for (I've had Puerto Rican Yellow Rice and I love it).  In a medium-size saucepan, I fry 1 1/2 cups rice (I like medium-grain rice)and a small diced onion in a little vegetable oil over medium heat until everything starts to brown.  While the rice mixture is frying, I blend one 15-ounce can of tomatoes (drained) and 2 garlic cloves.  When the rice starts browning, I add the tomatoes and cook, stirring, for 2 or 3 minutes, until nearly dry.  Then I add 1 3/4 cups chicken broth (it's best if it's hot) and about 1 teaspoon sslt.  When the mixture comes to a boil, I stir it a couple of times, put on the lid and cook over low heat until the rice is done--usually about 20 minutes.  When it's done, I remove the pan from the heat, remove the lid and fluff the rice to stop the cooking.  You can add diced carrot along with the tomato and, when the rice is nearly done, you can add some frozen peas.

Sincerely,
Rick

Yes, that was my daughter.  We cook a lot together (we even wrote a cookbook together, Rick and Lanie's Excellent Kitchen Adventures)and she helps me with the television shows.  Even though she's only 16 years old!  But, as you can imagine, she's the pride of my life. Glad you like the shows.

Sincerely,
Rick

A fresh, red-ripe poblano is still a fresh chile and will taste as different from a dried ancho as a fresh, ripe grape does from a raisin. In the drying process many flavor changes take place. And textural changes, too. So if you were to make a typical ancho sauce from those fresh, red-ripe poblanos, you'd have a kind of watery mess on your hands that tastes more like a roasted red bell pepper puree than the sauce I think you're after.


Sincerely,
Rick

First of all we have two steaks (two carnes asadas) on the Frontera menu--one that we've offered since the day we opened twenty years ago, the other a rather recent addition. Our original steak is a boneless rib steak that's marinated in adobo (ancho and guajillo chiles blended with roasted garlic, vinegar and spices), served with black beans, rustic guacamole and fried sweet plantains (that are topped, in a traditional style, with homemade crema and fresh cheese). Our new carne asada came about after I'd done a lot of research into grass-fed beef and concluded that not having a grass-fed option on the menu was foolhearty. Not only is it one of the healthiest choices you can make at the dinner table (most researchers agree that eating grass-fed beef is as good for you as eating chicken breast), but it's incredibly flavorful--tasting a lot like the pasteured beef I remember eating back in Oklahoma as a kid. Sure, the texture is a little more robust than the corn-fed beef most of us are accustomed to, but if you know how to marinate it and cook it, grass-fed can win any dinner-time contest. First, use a full-flavored marinade to match the full flavor of the meat. I nearly always gravitate to roasted garlic and roasted serrano chiles made into a paste with lime juice and salt, using a food processor. I spread that thickly on the steak (yes, my favorite steak is a boneless rib steak), let it stand for a few minutes, then spray or brush the steak with oil and grill it over live coals. The trick with the grilling is to bank the coals to one side so that you have a searing-hot side and a coasting-cool side. Lay the meat on the hot side, let the grill grates sear it darkly before you attempt any moving. Flip the meat over, sear the other side and, if the meat isn't done enough for you, move it to the coasting-cool side to finish slowly. A note about doneness: I like grassfed beef cooked one stage less than corn fed beef. That means for me I'm looking for a rare grass-fed steak or a medium-rare corn-fed beef. We're proud to say that not only is our grass-fed rib steak outselling our tried-and-true corn-fed rib steak, but we're getting it from Tallgrass Beef, a company started by one of our loyalist customers, Bill Kurtis.

Sincerely,
Rick

Tamales are just plain wonderful food--rich, tender, aromatic, satisfying. So what went wrong? Nothing that a little practice won't remedy. First, the prepared masa should be the consistency of thick cake batter--easy to spread but not runny. If you make it too stiff, the tamales will be dry; if you make it too thin, you'll have a difficult time forming the tamales and they won't be as light. If you're using the powdered masa harina, I suggest that you let the batter stand in the refrigerator for several hours (or overnight); rebeat the mixture, adding a little more broth (or water) to achieve that cake batter consistency. This will ensure that the masa cooks evenly and that the tamales are both light and moist. After forming the tamales, make sure that they are all standing upright in the steamer. I lightly wad pieces of aluminum foil to fill in the gaps and ensure that the tamales stay upright. After about an hour and 10 minutes, they should be done--though the dough will be so soft that you'll think they AREN'T done. When the batter will come free from the husk, the inside is cooked--though soft. I always recommend that you let the tamales stand--off the fire--for 15 minutes or so, for the masa to firm up (and seem completely done). And about running out of water: many cooks in Mexico will put a coin in the water. As long as you hear it bouncing around, you've got water; when the pot goes quiet, it's time to add more water.

Sincerely,
Rick

A little-known fact about Chicago is that we have the second largest concentration of people from Mexico in the United States--over a million within our city limits, according to most people's calcuations. Which means that we have access to many wonderful ingredients from Mexico and have the opportunity to share the richness of Mexico's regional cuisines with hundreds of diners in our restaurant every day. While I love LA (I lived there for several years), my heart is with our wonderful guests and staff at Frontera Grill/Topolobampo here in Chicago. Besides, I think commuting back and forth might kill me. Please come visit us in Chicago.
Rick Bayless

Sincerely,
Rick

I'd go to Mexico City and try out some of the great places like El Bajio, Fonda El Refugio, Churrera El Morro and Pujol (very contemporary). Then I'd head to Oaxaca or Veracruz. Oaxaca is filled with wonderful places to eat, though I wouldn't miss Los Pacos for an old-fashioned standby and Casa Oaxaca (the restaurant or the hotel) for more contemporary food. Veracruz is a little touristy (but Mexican tourists) and the seafood restaurants are all pretty much the same--meaning pretty decent. Two old standbys are Pardios and Brisas del Mar (down in Boca del Ro). Of course, there's La Parroquia on the waterfront for a good breakfast and caf con leche. But my very favorite place to eat in Veracruz is the downtown market. Wonderful seafood cocktails and tacos of all the local flavors. It is one of Mexico's most beautiful markets.

Sincerely,
Rick

Here's my recommendation: just say 'no' to liquid smoke. And chipotles? They really have no place in cochinita pibil. So charring is the way to go. My recommendation is that you build a small charcoal fire, sear the bone-in pork shoulder over the coals until rightly browned, then nestle it into the banana-leaf-wrapped slow-cooker. You'll love the result, I think.

Sincerely,
Rick

You're right about one thing:  kids tend to be more adventurous eaters if they get involved in the preparation of the foods.  And if they grow the food, it's even a more sure-fire way to open their minds.  From the time my daughter was able to stand up at the counter, I included her in meal preparations--often giving her the task of making a little "appetizer" plate of vegetables and cheese that we could enjoy before dinner.  It was mostly just arranging, but by the look on her face, you knew she felt a big part of our pleasure at the table.

Since I work evenings, we've always set down to breakfast together as a family. I'm very active, so after Lanie heads off to school, I usually work out or do yoga.  By 11, I'm usuallyl at work:  first I taste through all the preparations we're serving at lunch, hang around through the beginning of service, then move on to other projects--developing products for our prepared foods line, or working on a new book or television show, or collaborating with the restaurant chefs on new menu items.  There's lots of boiler-plate stuff thrown in there, too, like answering e-mails and working our staffing situations and solving mechanical problems in the restaurant.  That list is practically endless.  Before we start evening service, I taste everything we're serving again, then I work with the chefs during service, training and helping and ensuring quality.  And, of course, I talk with a lot of our guests--some are celebrating special occasions, some have cooking questions, some want travel advice.  Yeah, it's a pretty cool job!

Sincerely,
Rick

Typically the head is steam-roasted in a pit in the ground. After placing the head, typically wrapped in agave leaves, in the super-heated pit, the pit is sealed, trapping all the steam. That's how they achievesteam-roasting. Nowadays, many people put the head in a huge brasier, seal it with a top or foil and cook the whole thing in a large oven, meaning that the head meat comes out with a slightly stewed texture.

Sincerely,
Rick

I'm not exactly sure what variety of "finger pepper" your grandfather would have been growing, but practically every spice-loving culture has at least one that they're wild about. Most seem to be a variety of cayenne, which grow very well in most US gardens, even in pots. I also love growing poinsettia chiles; when the erect chiles turn red, they look like a poinsettia flower. Perfect for container growing. To pickle them, I usually bring a half-and-half mix of vinegar and water to a boil, add enough salt to make the liquid taste a little salty, then pour that mixture over the chiles packed into a sterilized jar. Usually I've put a few halved cloves of garlic, a sliced onion and/or some herb sprigs in with the chiles.


Sincerely,
Rick

I could outline a whole course on the topic of what to grow for my style of cooking, but I'll start with some simple stuff. Grow some heirloom tomatoes (try the Zapotec Pleated) and tomatillos (purple tomatillos are my favorites). If you don't have access to banana leaves very easily, order a dwarf plant from one of the on-line sources like Logees. You'll certainly want chiles; I'd suggest growing habaneros, serranos, poblanos and chilacas (all do well in large pots in full sun). And for herbs, I'd choose epazote and Mexican oregano; cilantro is harder to grow and cheap at practically every market. You can find seeds for most of these plants at Johnnyseeds.com and Seedsofchange.com.
Hope this helps.


Sincerely,
Rick

Hi Greg,
That sounds great! The beauty of Mexican Everyday is that you really can adapt any recipe to suit your likes. Thanks for writing and let me know how it turns out.


Sincerely,
Rick

Hi Brent:
That recipe is avialable now on www.rickbayless.com TELEVISION, Season 5 recipes. I don't know if I will put that in a book or not! We will put the pit show on a DVD that you will be able to buy. Look for it to come out in a month or so.
Thanks for watching,


Sincerely,
Rick

At Jacques Playa del Carmen condo, he has a Kitchenaide range. I have a continuous grate on my range at home, as well. You can check it out at fivestarrange.com


Sincerely,
Rick

Congrats on your Ceviche success. Not many people attempt making it at home but here is a classic recipe. The fish I listed I like because they have a large flake or meaty texture. Enjoy! Rick
Classic Ceviche - Ceviche Clsico
Makes about 4 cups, enough for 8 as an appetizer, 12 as a nibble
1 pound fresh, skinless snapper, bass, halibut or other ocean fish fillets, cut into -inch cubes or slightly smaller
1 cups fresh lime juice
1 medium white onion, chopped into -inch pieces
2 medium-large (1 pound total) tomatoes, chopped into inch pieces
Fresh hot green chiles to taste (roughly 2 to 3 serranos or 1 to 2 jalapeos), stemmed, seeded and finely chopped
1/3 cup chopped fresh cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (choose manzanillos for a typical Mexican flavor)
1 to 2 tablespoons olive oil, preferably extra-virgin (optional but recommended to give a glistening appearance)
Salt
3 tablespoons fresh orange juice OR teaspoon sugar
1 large or 2 small ripe avocados, peeled, pitted and diced
Tostadas, tortilla chips or saltine crackers for serving
1. Marinating the fish. In a 1 -quart glass or stainless steel bowl, combine the fish, lime juice and onion. You'll need enough juice to cover the fish and allow it to float somewhat freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Pour into a colander and drain off the lime juice.
2. The flavorings. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish, then taste and season with salt, usually about teaspoon, and orange juice or sugar (the sweetness of the orange juice or sugar helps balance some of the typical tanginess of the ceviche). Cover and refrigerate if not serving immediately.
3. Serving the ceviche. Just before serving, stir in the diced avocado, being careful not to break up the pieces. For serving, you have several options: set out your ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; serve small bowls of ceviche (I like to lay a bed of frise lettuce in each bowl before spooning in the ceviche) and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Whichever direction you choose, garnish the ceviche with leaves of cilantro before setting it center stage.
Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won't become too limey. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.


Sincerely,
Rick

Hi Nancy,
You are hilarious. You can find me on PBS Chicago, channel 11. Our show is at 8:30pm on Friday nights. Thanks for making my day,


Sincerely,
Rick

Dear Mike:
A respectable young lad you are, not wanting to do in the potential mother of your children. But Mexican food without citrus? Well, stay away from ceviche and fresh tomato salsas. Instead, concentrate on tomatillo salsas (which have a citrusy quality without any citrus) and make, say, a roasted tomato salsa (like the one on page 146 of Mexican Everyday) which can be sparked with a little vinegar, rather than lime. Beyond that, the world of Mexican main dishes is pretty much open to you, since few of the long-simmered sauces have any citrus added. Guacamole might be a challenge (though a whole host of cooks in Mexico never put lime juice in their guacamole, which most Americans dont really understand), but do try the guacamole thats made with tomatillo salsa (just mix tomatillo salsa into coarsely mashed avocado, add a little extra cilantro, some salt and youre ready). Good thing about that guacamole: it doesnt brown as quickly as other versions.


Sincerely,
Rick

I havent had the vehe in Spanish) in Colima, only read about it. Theirs, if Im not mistaken, is made by macerating crushed pomegranates just-distilled tequila, then blending and flavoring it. The only version Ive had is the one served at Garibaldi square in Mexico City, at the venerable (?) old restaurant/bar/music hall called El Tenampa. Their version was probably better 30 or 40 years ago; now its just a watery red drink that tastes very little of pomegranate. Since distilling your own tequila and investing weeks or months in the maceration process seemed an excessive answer to your question, I did a little sleuthing and dug up a recipe from Mexico Desconocido, a fascinating magazine that uncovers interesting places and adventures to be had. Their version starts by making that crimson tea called Jamaica (it has a cranberry-like flavor), then adding muddled (crushed) pomegranate seeds, sugar and white rum (aguardiente); you could use silver tequila, probably to better effect.
Heres how Id make it: Bring 1 quart of water to a boil, add 1 heaping cup of jamaica flowers (these are the calyxes of a flower in the hibiscus familyavailable in any Mexican or well stocked grocery store). Steep half an hour, strain and set aside. With a muddler, pestle or back of a large spoon, thoroughly crush the seeds from 3 pomegranates with 1 cups sugar; work the mixture until the sugar is dissolved. Pour in 2 cups silver tequila (or aguardiente), the cooled jamaica tea, let stand a few minutes, then taste to make sure it has enough sugar, adding more if necessary. Strain. Serve over ice, garnished with more pomegranate seeds.


Sincerely,
Rick

Though I haven't done anything near an exhaustive research project, I think most fingers point to the manufacturers of canned or condensed milk as the originator of the Tres Leches cake. Though it doesn't typically have any alcohol in it, there's no reason you shouldn't experiment. Try light rum (right now we're using Aristi from Yucatan in our restaurant), though there's no reason you couldn't weave in a little coffee flavor with Kahlua or XO. Have fun.


Sincerely,
Rick

Funny you should ask. In January I published a piece in the Saveur 100, highlighting my favorite place in Mexico City. I think youd love to peruse the short article. Please click here and youll get all the details.


Sincerely,
Rick

Hi Dave,
You will love using this--you can find these sqeezers at Williams-Sonoma or any cookware supply company. They have them for oranges too.


Sincerely,
Rick

Hi Cyber:

That was just outside of Puerto Vallarta in Mismaloya at El Eden Canopy Park. You should try it when you are there.


Sincerely,
Rick

Hi Karen,

No, I do not have plans to have a restaurant in NYC. We are happy in Chicago!


Sincerely,
Rick

Dear Olivia:
Unfortunately, I don't have much good news for you. While I occasionally run across sour limas at Maxwell Street Market in Chicago on Sunday mornings, I have never found a commercial (or internet) source for them. The sweet limas show up in our markets here in Chicago pretty regularly, but they are completely different. The ball-shaped cheese you refer to is Edam cheese and it comes from Holland (if you can believe that!). It is widely available in the United States; the brand that is commonly sold in Yucatan is El Gallo and, if I'm not mistaken, it is specifically made in Holland for the Mexican market.
Thanks for the Iron Chef support. How about a rematch?


Sincerely,
Rick

Hi J,
I don't really teach too many classes throughout the US anymore. Mainly appearances and events where I will teach a few recipes, and answer questions. Look at the NEWS section on the home page for info on where I will be. Thanks,


Sincerely,
Rick

Queso Fundido al Tequila


Sincerely,
Rick

My roasting pan is aluminum (Lincoln Wearever Roast Pan - 20X17.5X7) and most restaurant supply stores carry it or will order it for you. I imagine that the pan you're talking about will work, but just remember: your pit should be six to eight inches bigger than the pan all the way around. If the pit's too big, you'll loose too much heat in the open spaces.


Sincerely,
Rick

In Tulum, there is a wonderful, upscale restaurant called Hechizo. Wonderful dining experience, using lots of local ingredients, but weaving them together in a non-Mexican way. Worth a visit, though. My family and I had a wonderful meal overlooking the water down in the Sian Ka'an Biosphere at lodge down there (I dream about going back and staying in the "cabins"--which are permanent tents on the beach, no electricity, just waves lapping to put you to sleep.
Just north of Tulum is a beach-side restaurant called Oscar y Lalo's, which offers a postcard perfect setting for good seafood. My favorite is to eat a big plate of their salt-and-pepper ceviche, then lie in a hammock overlooking the water.


Sincerely,
Rick

Hey there,
These tiny, buttery morsels will gently crumble in your mouth. I hope you enjoy them.
Polvorones Mexicanos (Mexican Shortbread Cookies)
Makes 24 2-inch cookies
4 ounces(1 stick,8 tblsp)butter, preferably unsalted for the freshest flavor
1 cups flour(all-purpose white or whole wheat works well, as does 1 1/3 cups white or whole grain spelt)
cup sugar
teaspoon salt
Optional toppings: 1/4 to 1/3 cup of any one of the following: finely chopped Mexican chocolate, finely chopped nuts (I love pecans), pumpkin or sunflower seeds, sesame seeds, chopped dried or candied fruit, sprinkles (grajeas in Spanish), whole currents, crumbled banana chips, even oatmeal or a sprinkling of anise seeds
Cut the butter into 8 pieces, scoop into a bowl and microwave for 45 seconds at 25% power to soften a little.
Measure the flour, sugar and salt into a food processor. Pulse several times to mix thoroughly. Add the butter and pulse until completely mixed (usually 10 to 12 times) but not homogenous. Dump the crumbly dough onto your work surface and press into a ball. Cut a 12-inch piece of plastic wrap, lay the dough in the center and cover with a second piece of plastic wrap. Use your hands to press the dough into a disk that's -inch thick. Use a rolling pin to flatten it evenly to -inch. Refrigerate 30 minutes.
Heat the oven to 350 degrees. Peel off the top piece of plastic. Use a cookie cutter or knife to cut cookies, gather scraps and roll them between plastic to cut more cookies.(If it appeals, roll the dough into a square and simply cut into square, rectangular or diamond shapes.) Transfer cookies to an ungreased baking sheet, spacing them about 1 inch apart. Sprinkle one of the optional toppings evenly over the cookies. Gently press in. Bake 15 to 17 minutes, turning the baking sheet once half way through. Cool 2 minutes, then use a spatula to transfer them to a wire cooling rack. If you chose no toppings, sprinkle the finished cookies with powdered sugar or cinnamon sugar while they're still warm. Store in a tightly sealed container.


Sincerely,
Rick

Ouch! You got medicinal epazotethe stuff thats brewed into a tea (and strained) to treat stomach problems. The epazote stems (which have little flavor, but contain the greatest concentration of the medicinal ingredient) are used in the medicinal tea; the leaves are used for culinary purposes. You can buy fresh epazote by mail from Melissas, but it will be expensive. For less expensive epazote, either grow it during warm weather (seeds are available from Johnnys Seeds) or look for it in a very well stocked produce department or in a Mexican grocery.


Sincerely,
Rick

Chicago actually has about the best selection of fresh, traditionally made corn tortillas in the United States. When my friends come from Mexico, they marvel at the qualitysome even say the flavor and texture of ours surpasses most of what you can find in Mexico City right now. My favorite tortillerias in Chicago are El Popocatpetl (which for 20 years has supplied our restaurant with the fresh-ground corn masa that we use to make the handmade tortillas we serve); Atotonilco is similar. El Milagro is another wonderful tortilleria, offering a slightly different flavor in their corn masa. All are located in the Pilsen area, but distribute their tortillas to most all the Mexican groceries in town. I know some of them also supply Mexican groceries in the suburbs, but my experience buying Mexican ingredients in your area isnt very extensive. For a great experience, visit one of the tortillerias for just-baked corn tortillas. Their aroma will fill your car on the way hopebegging you to taste at least one on the drive.


Sincerely,
Rick

Mexican oregano is easy to grow from seed, but bring it indoors during the coldest winter months as it doesn't like frost or freeze (though it will take pretty cold weather). I've had one plant going for 10 years. As with most plants called oregano, the leaves actually taste better if you let them dry, so I suggest that you cut it back in the late fall, plucking all the leaves from the pruned branches; let those leaves dry spread on a baking sheet or screen, then store them for winter use. A good place for Mexican oregano seed is Seedsofchange.com. Seeds of Change also offers Mexican oregano in seedlings, sold together with a number of other Mexican culinary plants.


Sincerely,
Rick

Hi Elke:

Thanks for watching! And yes, I am really loving my dancing--did you check out the video? As far as enchilada sauce--was there one from the show that you are interested in? I have all of the recipes from the TV shows posted on rickbayless.com. Let me know and I will help you out!


Sincerely,
Rick

Caramelized onions are really easy: slice the onion (I prefer white onions to yellow ones) 1/4 inch thick. Heat some butter or olive oil in a large skillet over medium. Saute the onions until they are beginning to brown, stirring regularly--should take about 7 or 8 minutes. Sprinkle with salt and a little sugar and cook 2 or 3 minutes longer, until richly browned. Drizzle in a little Worcestershire sauce, stir until the liquid is completely absorbed and serve!


Sincerely,
Rick

Hi Martha,
So you like the "Devilish Shrimp". We actually have the recipe posted on our Frontera Kitchens website. Just follow the link below. Careful it's Spicy!
http://www.fronterakitchens.com/cooking/recipes/devilish_shrimp.html


Sincerely,
Rick

Hey William
This recipe is a long one but well worth the effort. Make it for your next cookout but try to do the marinate the day before. Even the dye-hard BBQ'ers will love it.
Barbacoa de Borrego, Chivo o Pollo
Red Chile Lamb, Goat or Chicken, Pit-style-with braising juice soup
Serves 6 to 8 (you'll have about 8 generous cups of soup)
8 medium (about 2 ounces total) dried guajillo chiles, stemmed, seeded and torn into flat pieces
4 garlic cloves, peeled and roughly chopped
1 teaspoon dried oregano, preferably Mexican
A generous teaspoon black pepper, preferably freshly ground
A pinch of cloves, preferably freshly ground
Salt
6 pounds bone-in lamb shoulder roast (cut into 2-inch-thick slabs)
OR 6 pounds bone-in young goat (shoulder pieces of similar size if possible)
OR 2 chickens (about 3 pounds each), cut into quarters
2 medium carrots, peeled and cut into -inch cubes
1 small white onion, thinly sliced
5 small (about 10 ounces total) boiling potatoes (like the red-skin ones), halved
1 cup cooked (or canned) garbanzo beans
1 sprig fresh epazote, if available
2 to 3 dried chipotle chiles (optional)
About 30 dried Mexican avocado leaves, plus a few for garnish
Salsa for serving, such as Red Chile-Tomatillo Salsa
1. The chile marinade for the meat or chicken. Toast the chile pieces a few at a time on a dry heavy skillet or griddle heated over medium, pressing them flat against the hot surface with a metal spatula until they are aromatic-about 10 seconds per side. (If the heat is right, you'll hear a slight crackle when you press down the chiles-but you shouldn't see more than the slightest wisp of smoke; when appropriately toasted, the inside surface of the chile will look noticeably lighter than before toasting.) In a bowl, rehydrate the chiles for 20 minutes covered with hot tap water; a small plate on the top will keep the chiles submerged. Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender.
Add the garlic, oregano, black pepper and cloves to the processor or blender. Taste the soaking liquid and, if it is not bitter, add 2/3 cup to the processor or blender; if bitter, add 2/3 cup water. Blend to a smooth puree, then press through a medium-mesh strainer into a bowl or roasting pan large enough to hold the meat or chicken. Taste and season highly with salt, about 1 teaspoons.
Put the meat or chicken into the bowl or pan and coat it evenly and generously with the marinade. (Though dried chile boasts a lingering color, I suggest you use your hands for this task.) Set aside while you prepare the grill.
2. Setting up the grill and cooking pot. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash.
Choose a 12-quart pot about 8 inches deep and 10 to 12 inches across (you're going to be nestling this in the grill, so don't choose your prettiest one). Rub the bottom of the pot with some liquid dish soap (an old scouting trick to make cleaning the pot easier after cooking). Measure in 8 cups of water, then add the carrots, onion, potatoes, garbanzos, epazote (if you have it), chipotle chiles, two or three of the avocado leaves and 2 teaspoons salt. Nestle 3 up-turned custard cups or coffee cups in the liquid around the perimeter (they need to be -inch higher than the liquid) and set a wire grate or rack on them (a small round cooling rack or collapsible vegetable steamer works well here). Cover the grate or rack with about half of the remaining avocado leaves, then lay on half the meat or chicken. Cover with the remaining avocado leaves and remaining meat or chicken.
3. Cooking the barbacoa. When the grill is ready, either turn the burner(s) in the center to medium-low or bank the coals to the sides for indirect cooking. Do not replace the grill grate if using charcoal. Carefully nestle the pot in the middle of the coals or set in the center of the gas grill. Be careful to keep the pot level. Set the grill's cover in place and let it all cook slowly until the meat or chicken is fall-off-the-bone tender-5 to 6 hours for lamb or goat, about 1 hours for chicken. If your grill has a thermometer, aim to keep the temperature at between 300 and 350. To maintain an even temperature with charcoal, add more charcoal regularly (usually a few pieces every half hour or so).
4. Serving the barbacoa. When the meat or chicken is done, carefully remove the pot from the grill. Remove the meat or chicken and pull or cut if off the bone in large, appetizing-looking shreds. Since this is casual fiesta food, I suggest that you line a platter with avocado leaves (you can rinse off those used for cooking or start with new ones), pile the meat or chicken on top, and sprinkle with some salt. Next remove the grate or rack from the pan, take out its supports, ladle off any fat floating on the broth, then taste and season the broth with additional salt if you think necessary. Discard the avocado leaves in the broth.
Serve the broth in small cups. Let each guest make soft tacos of tender meat and warm corn tortillas, splashed with salsa. Savoring spoonfuls of this luscious broth, (consom as it is called in Mexico) punctuated with bites of soft, sassy barbacoa tacos is about as close as you'll get to heaven on earth.
Working Ahead: The chile marinade will keep in the refrigerator for a day or so. The meat or chicken can be coated with the seasoning a day in advance of cooking. Finished barbacoa and the consom reheat beautifully, though I always like my guests to see the "un-earthing."


Sincerely,
Rick

Dear Elissa:
Of course, most people think that it's impossible to find fresh local ingredients in the winter in northern climes, but a century ago, farmers were quite good at growing a variety of ingredients year 'round. Maybe not the variety we're used to finding in our grocery stores today, however. Certainly there were the storage crops, the parsnips dug throughout the winter, the cabbages and the like. Most of the fruit was canned or dried from summer harvests, since, as we all know, there were no freezers. So when we run into the grocery store to pick up some romaine or mesclun greens, a bag of oranges, a few berries and a bunch of broccoli ... we're buying into a style of eating that must rely on a good amount of fuel to move food from one place to another. To eat local in the Midwest, means being willing to change your diet from season to season.

All that said, we've come a long way in our restaurant to put local food on the tables year round. Here's how we've done it: We've worked with a couple of farmers to grow sweet winter spinach and mache for us in unheated hoop houses for us from November through April. We've got another farmer that is growing microgreens under lights; another who does sunflower and pea tendrils in a green house; still others are using cold frames to get us baby greens before spring hits. We spin our menus to rely heavily on storage crops and preserved crops, meaning we're experts in root vegetables and how to utilize our freezers. In fact, one farmer freezes 16,000 pounds of tomatoes for us during the summer for us to use in cooked tomato sauces throughout the winter. We installed a temperature-controlled "root cellar" to take some of the storage pressure off some of our small farmers, and we set up several large freezers so that we could process the best of local summer fruit for ices and ice creams during the winter.
So our approach is really this: be a partner with the seasons, but learn about all the technological support that can be utilized to extend the seasons--hoop houses, green houses, cold frames, freezers, temperature- and humidity-controlled storage rooms. Though it may be more work, to us it's worth it. Without great local agriculture year-round, the food we offer in our restaurant can never reach it's potential greatness.


Sincerely,
Rick

Hi Carlos,
Thanks for watching the shows--glad to know that you are enjoying them. I am not cavalier about eating in Mexico--I follow a few guidelines:
1. Is the place busy? (means that the food is being used, replenished--or it is really cheap)
2. Is it clean? (check out the street stalls--they are wide open to see)
3. I take off the fresh ingredient toppings. I do use the salsa--the red--as they are usually based with a dried chile.
Enjoy the street stalls--they are really wonderful. Just follow a few simple guidelines.


Sincerely,
Rick

The flavor of carne seca (jerky) is so deep and rich, I think it works well as a flavoring for broth. In our restaurant, we often simmer carne seca in some beef broth (double whammy of flavor) for several hours with roasted garlic and herbs like bay, thyme and marjoram. That makes a wonderful base for a sopa ranchera (quick-fry diced tomato, green chile and onion; simmer with the strained broth and serve with cilantro and more chile if you wish). If you have time, pound the machaca fine, then fry it crisp in a little oil and sprinkle it over the soup as you serve. Pounded jerky can be fried crisp (just to give it a wonderful toastiness), then simmered with some roasted tomato-green chile sauce until the meat is completely tender. Makes a wonderful taco filling.


Sincerely,
Rick

Hi L.A.
I hope you found the show on PBS. Your husband is one lucky man to benefit from such great cooking! The following places have plants and or seeds:
Companion Plants Athens, OH 614-592-4643
Johnny's Selected Seeds Albion, ME 207-437-9294
Seeds of Change Santa Fe, NM 505-438-8080
Shepard's Garden Seeds Torrington, CT 860-482-3638


Sincerely,
Rick

I have my Sunday's and Monday's to relax. I hang out with my family, see movies and plays and basically pretty regular stuff! (Gilmore Girls with my daughter)....
As far as my shirts: I do a lot of vintage shopping--in Chicago. I sometimes order from the catalogue Clark's Register for cool, contemporary stuff.
Thanks,


Sincerely,
Rick

Hi Kevin,
Thank you for supporting the show. Mexico-One Plate at a Time airs on
PBS. You can probably check your local station for times. As for Season 5 DVD's they should be available on our website in the next couple of months.


Sincerely,
Rick

Season 5 recipes are located on rickbayless.com, TELEVISION, Season 5 recipes. Thanks for watching,


Sincerely,
Rick

Hey Amanda,
This recipe is one of my favorite things I enjoyed in the Yucatan. It is
in "Mexican Kitchen", but I figured we might as well share it with
everyone. Thanks,
Rick Bayless
Serves 6 as a hearty breakfast or supper
For 3 cups Essential Simmered Tomato-Habanero Sauce:
2 1/4 pounds (4 large round, 14 to 17 plum) ripe tomatoes
1/4 to 1/3 cup vegetable oil
1 medium white onion, thinly sliced
1 1/2 fresh habanero chiles, halved
Salt, a generous 3/4 teaspoon
2 very ripe plantains
1 1/2 to 2 cups Classic Mexican Fried Beans
OR coarsely-mashed, seasoned black beans (homemade or canned)
6 ounces good ham (I love dry country-style ham), cut in thin strips 1/4
inch wide by 2 inches long
1 1/3 cups (about 2/3 of a 10-ounce package) frozen peas, defrosted, (or fresh peas, steamed until tender)
1/2 cup (about 2 ounces) crumbled Mexican queso fresco or pressed salted farmer's cheese
6 eggs
6 crisp-fried tostadas (store-bought or homemade)
1. Making 3 cups Essential Simmered Tomato-Habanero Sauce. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blistered and blackened on one side, about 6 minutes; flip and roast the other side. Cool, then peel, collecting all juices with the tomatoes. In a food processor or blender, coarsely puree the tomatoes and juices.
In a medium-size (2- to 3-quart) saucepan, heat 1 tablespoon of the oil over medium. Add the onion and fry, stirring regularly, until deep golden, about 8 minutes. Add the tomatoes and chile halves and simmer over medium-low 15 minutes or so, stirring often, until the sauce is beginning to thicken but still juicy looking. Taste and season with salt; remove the chile halves.
2. Completing the basics. Peel the plantains, then cut them into diagonal slices 1/4 inch thick. Heat 2 to 3 tablespoons of the vegetable oil in a large (10- to 12-inch) well-seasoned or nonstick skillet (you'll need a lid) over medium, and lay in the plantain slices in a single layer. (If they won't fit comfortably, fry them in 2 batches). Fry for 3 or 4 minutes per side, until richly browned. Drain on a baking sheet lined with paper towels and keep them in a warm oven.
In a small pan, warm the beans over low heat. Mix together the ham strips and the peas in another small pan or dish, and warm them over low heat or in a microwave oven. Crumble the cheese into a small bowl and set aside. Set the pan of tomato sauce over low heat.3. Finishing the dish. Measure 1 to 2 tablespoons of the oil into the large skillet and set over medium to medium-low heat. Crack the eggs into the skillet, cover and cook 1 minute. Uncover and cook until the whites are set, 1 to 2 minutes longer, but the yolks are still soft (if you like them that way). If they won't all fit in the pan, cook them in batches, remove from the heat and keep warm in a low oven.
Spread a portion of beans over each tostada, then set in the middle of each of 6 warm dinner plates. Carefully slide an egg onto each, drizzle the sauce over and around the eggs, letting it run off onto the plate around each tostada. Sprinkle each plate with the ham, peas and cheese, decorate with plantain slices and your beautiful creations are ready to be carried to the table.


Sincerely,
Rick

Sincerely,
Rick

Typically in Mexico, the word is written chaya. Though it is hard to find in the United States, you can go to the following link and purchase plants: http://toptropicals.com/cgi-bin/garden_catalog/cat.cgi?uid=Cnidoscolus_chayamansa. It should do fine in California, but keep in mind that it likes well drained soil, heat, not too much water and full sun. It will do fine in a large pot, but wont thrive the way it will in the ground. Good luck!


Sincerely,
Rick

Catharina
Sad to say that it's next to impossible to find a good heavy Molcajete
in the U.S. But if you're not going to Mexico anytime soon check out this company.
The CMC Company
Avalon, NJ
1 800 CMC 2780


Sincerely,
Rick

HI Tequila lover,
Those chipotles in adobo will last a long time in your refrigerator. Take them out of the can and put them in another container, cover and refrigerate. Use it anytime you are making eggs, tacos, --or even use the sauce in mayo for a spicy twist. You will fine uses for it in most everything (I do.) As far as using tequila in cooking---last season, we did a whole show on tequila and I made a fabulous tequila infused queso fundido. See below...Rick
Tequila-Infused Queso Fundido

Queso Fundido Al Tequila

Serves 6 as an appetizer
1 tablespoon olive or vegetable oil
1 large (10-ounce) ripe tomato, cored, seeded (if you wish) and cut into -inch pieces
1 medium onion, cut into -inch pieces
Hot green chiles to taste (roughly 1 large jalapeo or 2 large serranos), stemmed, seeded (if you wish) and finely chopped
3 tablespoons tequila, preferably a silver (blanco) tequila
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (youll have about 2 cups)
cup chopped cilantro

Heat the oil in a very large (12-inch) skillet over medium-high. Add the tomato, onion and chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)
Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just meltedtoo long over the heat and the cheese will become tough, oily and stringy.
Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too.




Sincerely,
Rick

Hi Margie--thanks for watching.
You will find that shrimp recipe--along with a bunch of others on our site under Television--Season 5 recipes. Thanks again and enjoy!


Sincerely,
Rick

Hi Veronica:
Yes, I have been to Michoacan before and just a couple of years ago, I took our staff. We all enjoyed it as our staff trips tend to focus on the people of the place that we have visited. I will be adding a TRAVEL notebook tab to our site www.rickbayless.com to make it easier for everyone to read about where I have been.


Sincerely,
Rick

http://www.rickbayless.com/recipe/category?categoryID=1


Sincerely,
Rick

Hi Katie,
I am sending you one of my favorite recipes for this dish. Chilaquiles is the comfort food of Mexico--you will find different versions and colors (red or green). The one below is made with chipotle chiles. Let me know how you like it.
Chilaquiles al Chipotle

Simple Chipotle Chilaquiles (Tortilla Casserole)
Serves 4 as a casual main dish
12 (10 ounces total) corn tortillas, cut into sixths, and fried or baked to make chips
OR 8 ounces (8 to 12 loosely packed cups, depending on thickness) thick, homemade-style tortilla chips (such as ones you buy at a Mexican grocery)
1 28-ounce can good-quality whole tomatoes in juice, drained
OR 1 pounds (about 3 medium-large round or 9 to 12 plum) ripe tomatoes
2 to 3 canned chipotle chiles en adobo
OR 2 to 3 dried chipotle chiles, stemmed
1 tablespoons vegetable or olive oil
1 large white onion, sliced inch thick
3 garlic cloves, peeled and finely chopped
2 cups chicken broth, vegetable broth or water, plus a little extra if needed
Salt
About 1/3 cup homemade crema, crme fraiche or store-bought sour cream thinned with a little milk.
1 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken (optional)
cup finely crumbled Mexican queso aejo or other dry grating cheese such as Romano or Parmesan
2 cups sliced red chard leaves or lambs quarters (quelites), optional
3 tablespoons roughly chopped fresh epazote
OR cup chopped fresh cilantro
1. The chips. Make the chips or measure out the store-bought chips.
2. The brothy sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread them onto a baking sheet and place them 4 inches below a very hot broiler. When theyre darkly roasted (theyll be blackened in spots), about 6 minutes, flip them over and roast the other side5 or 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins and, for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet.
If using canned chipotles, add them to the blender, seeds and all. If using dried chipotles, toast them in a dry skillet over medium heat for about a minute, turning frequently, until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender.
Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 cups puree.
Over medium heat, set a medium-large (4- to 5-quart) pot or Dutch oven or a deep, large (12-inch) skilletyoull need a lid for whatever vessel you choose. Measure in the oil, add half of the onion and cook, stirring regularly, until golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 or 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt, usually about teaspoon if you are using salted chips. Cover the pot if not continuing with Step 3 right away. You should have 4 cups of broth mixture.
3. Cooking and serving the chilaquiles. Set out the remaining onion, crema, chicken (if using) and cheese. Put the pot over medium-high heat until the brothy sauce boils. Stir in chard or lambs quarters (if using), the epazote (if using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover and turn off the heat. Let stand 5 minutes (no longer).
Immediately uncover and carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicelythey should be a little chewy, not mushy. (If theyre too chewy, stir in a few tablespoons more broth, cover and set over medium heat for a couple minutes more.) Sprinkle with the cilantro, if thats the herb youre using.
Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.
Working Ahead: The brothy sauce (Step 2) can be completed up to 3 or 4 days ahead; store in the refrigerator, covered. Chilaquiles lose texture once theyre made, so I complete the simple tasks of cooking and serving them when everyones ready to eat. Homemade chips for chilaquiles are fine made a day or two in advance.



Sincerely,
Rick

Hi Chef Dreamer,
I really try to make sure that you can find the ingredients in my recipes easily. It really depends on what book that you are working from--my latest, Mexican Everyday--we really tested these with the home cooks who shop at mainstream grocery stores and the like. Some of the more difficult recipes in my earlier books might require that you venture into a Mexican grocery store--which I highly recommend to anyone!
Have fun and thanks,


Sincerely,
Rick

Hi Dayla,
This recipe is from my latest book Mexican Everyday. Also check out our new recipe section on the site.
Chorizo, Potato and Mushroom Tacos- "Tacos de Chorizo con Papas y Hongos"
Serves 4

12 ounces fresh Mexican chorizo sausage, casing removed
1 medium white onion, sliced -inch thick
6 ounces mushrooms (shiitake or oyster mushrooms are good), stemmed and sliced about inch thick (youll have about 2 cups)
3 medium (12 ounces) red-skin boiling or Yukon gold potatoes, grated through your graters largest holes
Salt
cup (loosely packed) chopped cilantro
12 warm corn tortillas, store bought or homemade
About cup Roasted Tomatillo Salsa or Guacamole or bottled salsa or hot sauce, for serving

Lay the chorizo in a very large (12-inch) skillet (preferably non-stick) and set over medium heat. Cook, stirring frequently and breaking up clumps, until some of the fat starts to render and the sausage looks about half cooked, about 4 minutes.
Increase the heat to medium-high. If the chorizo hasnt rendered any fat, add about 1 tablespoon oil to the skillet. Add the onion and mushrooms and continue to cook, stirring almost constantly, until the onion and mushrooms begin to soften, about 3 minutes.
Sprinkle the grated potato over the mixture. Cook, continuing to stir frequently, until the potatoes are soft, about 5 minutes. If the potatoes begin browning long before theyre soft, reduce the temperature a little. Taste and season with salt if you think the mixture needs itsome chorizo is so highly seasoned, little additional salt will be needed.
Scrape the mixture into a deep bowl, sprinkle with cilantro and serve with warm tortillas and salsa or guacamole for making soft tacos.


Sincerely,
Rick

Hi Michael:
I would love for you to get your hands on the latest Saveur magazine that came out. I wrote a piece just on Mexico City--it is in Saveur's top 100 list. I think that is a great place to start. I am also including some links here for you to check out:
http://www.rickbayless.com/about/notebook/guide_oaxaca.html
http://www.rickbayless.com/about/notebook/mexico_journal.html (Some Mexico City stuff here to check out)
http://www.rickbayless.com/about/notebook/brief_guide.html

Have a great trip!



Sincerely,
Rick

Hi Mary,
Chile Ancho is the name for a dried poblano. You are right.


Sincerely,
Rick

HI Marissa,
I have a culinary assistant on staff that runs our test kitchen here and does the research for the cookbooks, television show and the like. Thanks for noticing--we like to give the reader as much information as possible to obtain the ingredients for our recipes.


Sincerely,
Rick

Hi John,
You can find those handy squeezers at Williams-Sonoma, Sur La Table, etc. They sell them for limes and for oranges. About the pizzas--sure you can add to them if you like. Sliced raw onion (I suggest rinsing the raw onion under water first), perhaps some pieces of a roasted poblano, roasted garlic, any thing that you like really. Let me know what combinations you come up with!


Sincerely,
Rick

We filmed in three restaurants in Playa: Cueva del Chango---a cool coffee/juice place--great for breakfast. Oscar y Lalo's--the one with the hammocks, right on the beach, and 100% Natural, a terrific spot for fresh fruit smoothie drinks. Have fun,


Sincerely,
Rick

Hi Maggi,
Thanks for watching the shows! You will find all of the recipes under the TV section on rickbayless.com. As far as vegetarian options--we try to offer many selections at our restaurants and try to give alternatives in my cookbooks. Thanks again,


Sincerely,
Rick

HI P&D,
Thanks for watching the show! Call ahead to the restaurant before your visit and let us know what you are looking to avoid and we can help you then. Our menu changes every month and we can always try to tailor something that you do not want to eat.
Thanks,


Sincerely,
Rick

HI Billie,
Thanks for your support at our Farmer's Market! We do take interns, but not very many as our kitchen is quite small. You can contact our managing chef, Bryan at the restuarant for more info.


Sincerely,
Rick

Hi J & B:
Where do you live? The canned chipotles, with the sauce are in almost all grocery stores. Here in Chicago, they are at all the Jewel, Dominicks, etc. Look in the ethnic food aisle and I am sure that you will find the canned chiptles in the sauce that you need. Let me know,


Sincerely,
Rick

Dear Soon,
I have not been to Cabo in so many years that I don't know what is going on there right now. My assistant just spent her vacation there and I asked her--she went to Charlie Trotter's place, C at the One and Only Palmilla and really liked it. But mostly she did not visit any local places. I am sorry I can't be more of help, but I tend to not visit a lot of beach communities!


Sincerely,
Rick

Dear Frank,
You will love the queso relleno! All of the Season 5 recipes are listed on www.rickbayless.com under recipes or under television.


Sincerely,
Rick

Dear J,
Thanks for all of your kind words. We look forward to having you back at Frontera.


Sincerely,
Rick

HI Susan,
I am so glad to hear that you had a great meal and loved the dessert. That recipe is not in any of my cookbooks--our pastry chef Mel, loved the persimmons she was getting from California and wanted to highlite them and came up with that dessert! So, you will have to come back sometime when it comes on the menu again. thanks again for all of your kind words..


Sincerely,
Rick

Dear Claudia,
What a nice way to start my day! I am thrilled to hear that you have "caught" the cooking bug...Thanks for your kind words,


Sincerely,
Rick

Hi Richard,
In the restaurant and at home we use Amish melting cheese for Queso Fundido. If you can't find it you can try Mozarella and Cheddar. If for some reason you have left overs, you should cover it with foil and reheat in the oven. Buen Provecho!


Sincerely,
Rick

Hi Jim,
I do booksignings around town and certainly when I am traveling. Please check the NEWS section of www.rickbayless.com and it will list upcoming events. I can certainly sign your book when you visit the restaurant. Thanks for your support.


Sincerely,
Rick

Hi Erika:
I really like both networks, but for our show, PBS was a better fit. I love the Food Network for what they do. And I enjoyed the the competition of Iron Chef (even though I lost!). Thanks for all of your kind words.


Sincerely,
Rick

Hi Keith,
First thanks for sharing the places you visited and so enjoyed. Isn't the Yucatan great! Sounds like you've had success cooking from One Plate, keep it up . My latest book Mexican Everyday has a fresh Pico de Gallo recipe and a great Roasted Chile Salsa using Habaneros. Let us know how it turns out.


Sincerely,
Rick

Hi Armand,
I only use a manual press. I find that I have more control over the thickness of the tortilla and that makes my tortillas come out just right. I actually will have a tortilla press in my new cooking line that will be out this year. Keep your eyes out for it, we will have more information on the website. Good luck with your new venture.


Sincerely,
Rick

Hi Neysa,

Thanks for your comments. I do two tours a year--one through the Culinary Institute of America (the one in California) and also through Culinary Adventures (you can google them). They handle the admissions for these and I have been doing them for years and really enjoy them. I still find that I learn when I go and it also energizes me for my work back in Chicago. Hope to meet you on one soon,



Sincerely,
Rick

Hi Blaise,

Great to know that you got a real molcajete and not a "tourist" model! You will need some rice and use your pestle to grind in the hard grains of rice and get the dust and grit moving around and out of there for you to be able to use. Rinse and dry throughly. You may need to do this a few times before you can begin to use. You will really enjoy using this in your cooking. The way it enhances the flavors of my guacamole and salsas--it can't be beat.


Sincerely,
Rick

Hi Chris,
I do cardio on the stairmaster at the gym. I try to get in 30 minutes prior to lifting. My weight lifting routine changes every couple of months or so. Right now I am really doing heavy lifting. Bench pressing a lot of weight so much that I sometimes need a spot. It is hard but I am enjoying the challenge.


Sincerely,
Rick

HI Amanda:
So glad you had a great time at the restaurant. The necklaces I wear are mostly finds that I get when I am in Mexico. My daughter has made me some in the past, but from when she was really little. Thanks for watching the show!


Sincerely,
Rick

Hi Albert,
You can find the recipes on www.rickbayless.com under Television, Season 5 recipes. So glad you are enjoying the new season!



Sincerely,
Rick

Hi Gene,

Thanks for the kind words...Of course you can meet me and get a signed picture. Just let the front desk know when you are coming in to the restaurant and they will let me know! See you soon,


Sincerely,
Rick

Dear Curious,
Sorry--no relation!


Sincerely,
Rick

Hi K,
I was using my heavy-duty Vita-Mix blender. I absolutely love it and it is great for making moles, salsas, etc. You will find that having a great blender is essential in Authentic Mexican cooking.



Sincerely,
Rick

Oscar Y Lalo's e of the restuarnt.


Sincerely,
Rick

Dear Carlos,
CA is too far for me! I like having my two restaurants here in Chicago. Come and visit us when you can!


Sincerely,
Rick

All the music in the show is written and performed by Patrick Belding.
I don't know if he has any CDs available.


Sincerely,
Rick