Basically I chose Topolobampo because once, when travelling through that little fishing town near Los Mochis in the Northwest Mexican state of Sinaloa, I thought about what a cool word it was.  Topo-lo-BAM-po or tplBAM...po (as it's contracted by many of us who say it a thousand times a day) or simply Topolo or, as my mother has been known to say, Topo la Bamba.  However you say it, the word brings a smile to your face. Like we hope the food does.  There's a longer story, but I'll go into that at another time.

Sincerely,
Rick

Don't worry, our little re-tooling of the format for Season 6 is just our way of weaving in things a lot of our viewers have been asking for.  Namely, how to captures that incredible Mexican fiesta spirit when we're entertaining family and friends back home--without resorting to clichd sombreros and serapes, a blaring mariachi soundtrack and day-glow green margaritas.  But Season 7, which we're deep into working on now, will focus again on places (with a couple of fun new twists in format), taking you to some incredible places that few have visited. I promise.  

Sincerely,
Rick

Check your local listings for times and start date.

Sincerely,
Rick

I know it seems confusing--it IS confusing--but you put the cake batter in first, dribble on the flan's custard mixture and put it in the oven.  During the baking the cake mixture floats up through the custard before it sets, winding up on TOP when you remove the pan from the oven.  Honestly.  So ... When you flip your chocoflan over to unmold it, the cake will be on the bottom.  EVERYONE LISTEN UP: I've been making the chocoflan a lot recently and I have decided that the cake has the best textures and taste if I use a non-Dutched (not alkali-treated) cocoa. 

Sincerely,
Rick

Thanks for the comments.  We're having a ball shooting these shows!  My book Mexican Everyday has lots of good, simple recipes that are for everyday eating ... meaning they lean toward the leaner side of my repertoire.   

Sincerely,
Rick

Everything Season 6 will be live on the website shortly! In the meantime here are the links to the Braised Short Ribs and the Impossible Chocoflan

Check it out and keep coming back for more updates and great recipes!

Sincerely,
Rick

The good new is: We're planning to start making our own Oaxacan-style chocolate (importing the beans from Mexico and grinding them with canela and organic sugar). And once we get it donw, you'll be able to order the chocolate from us to make your own delicious brew. The not-so-good new is that you'll probably have to wait until the first part of 2009 to satisfy your craving.

Sincerely,
Rick

Each season we put 5 of our most popular shows on a DVD.  As you can imagine, the show you're talking about ... well, everyone is talking about. So you can buy it from rickbayless.com.  Just click on this link.  Good luck with your pig roast!  Several people have told me they've followed my procedure and made a lot of people happy. 

Sincerely,
Rick

I'm just waiting for the call.  Two years ago, I competed in our one-evening charity Dancing with Chicago Celebrities. And I won! Definitely one of the highlights of my life.  So Dancing with the Stars?  I'd jump at that in an instant. 

Sincerely,
Rick

Thanks!

Sincerely,
Rick

Basically, it sounds like you're getting the dregs.  Jicama is strongly in season right now, usually getting a little spotty in quality in the fall.  In Mexico, the new crop of jicamas come in late fall; that's why they little fresh-dug jicamas are part of the mix that goes into piatas at Christmas (along with peanuts-in-the-shell, sugar cane, tangerines and hard candies). Just keep being demanding with your market to get the good stuff. 

Sincerely,
Rick

I will be there! The first part of this great event is a cooking demonstration up in our test kitchen. You will get to sample a little of what I've made while enjoying our fresh margaritas. See you then!

Sincerely,
Rick

First, fresh-ground ancho powder IS better than anything you'll buy.  Simply fresher.  But you'll have to dry those anchos out until their brittle (usually a 250-degree oven for about an hour will do it--they should be NEARLY crisp in the oven, then completely crisp as they cool down).  Don't bake them too long or you'll destroy flavor.

Second, the marinades in that book are intended to be what we'd call topical marinades, not tenderizing marinades.  So 20 or 30 minutes (or, if you're in a hurry, no time at all) is all you need to get a little flavor into what you're cooking. Think of these marinades as a more flavorful version of salt.  

Sincerely,
Rick