Rick Bayless Grilling: Oregano Chicken on the Grill Rick Bayless 2026-09-20 | Rick Bayless Grilling: Oregano Chicken on the Grill
Raw Tomatillo Salsa | Rick Bayless Taco Manual Rick Bayless 2023-06-16 | From start to finish in 5 minutes, and the only equipment you'll need is a blender? There's no reason you shouldn't always have this delicious salsa on hand for your tacos!Check out the recipe👇🌮rickbayless.com/recipe/raw-tomatillo-salsa~Order your own Frontera Grill Taco Kit: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/4JBHQS-DEbI~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Episode 1109: A Place of Deeply Rooted Innovation, Rick Bayless Mexico: One Plate at a Time Rick Bayless 2023-06-13 | If you could define the singular challenge facing Yucatecan chefs, it’s about honoring the past while pushing forward. Perhaps no one is more emblematic of the effort than Pedro Evia, co-owner of Ku’uk, a molecular fine dining palace housed in a restored Merida mansion. Rick and Pedro start their day talking tradition over tacos at Wayan’e, a busy family-run taco stand in Merida. Then, Pedro invites Rick to his home, where Pedro and his mother make traditional sopa de lentejas. At Ku’uk, Pedro shows us his ultra-modern take on the same dish. In the kitchen of Topolobampo in Chicago, Rick makes recado negro to complement cured duck. At home, he makes tacos with eggs and burnt habanero salsa, avocado and red onion — the perfect chef’s late-night snack. *Episode Recipes*Slow Cooker Sous Vide Duck Breast With Black Garlic And Mango Salsa: rickbayless.com/recipe/slow-cooker-sous-vide-duck-breast-with-black-garlic-and-mango-salsa Scrambled Egg Tacos With Tomato-Habanero Salsa: rickbayless.com/recipe/scrambled-egg-tacos-with-tomato-habanero-salsa The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
Onions & Cilantro, Explained | Rick Bayless Taco Manual Rick Bayless 2023-06-11 | Preparing onions and cilantro for your tacos is an absolute essential, but this two-ingredient garnish is only simple when you know all the tricks. In this video, we are going through all the details you need to know, so you never have to think about onions and cilantro again!
Handmade Flour Tortillas | Rick Bayless Taco Manual Rick Bayless 2023-06-09 | Though corn—made into masa and baked into tortillas—has been Mexico’s unique staff of life for millennia, flour tortillas also have a place. And that place is almost exclusively in the northern part of the country where the Spaniards found that wheat could thrive. In some ways, flour tortillas are easier to get right than corn tortillas, and this has been my go-to recipe for 40 years. The proportions are classic, producing a flaky and rich-tasting tortilla, especially when made with fresh-rendered pork lard, which is what I always use. If lard isn’t your thing, know that vegetable shortening works—but it’s virtually tasteless.Check out the recipe👇🌮rickbayless.com/recipe/flour-tortillas-2~Order your own Frontera Grill Taco Kit: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade corn tortillas: youtu.be/4JBHQS-DEbI~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Episode 1108: Yucatáns Enchanting Markets, Rick Bayless Mexico: One Plate at a Time Rick Bayless 2023-06-06 | Revered by his Mexican peers, Federico Lopez is one of Mexico’s most affable and talented chefs. He joins Rick at the enchanting Mercado Municipal in Valladolid to extol the virtues of unique Yucatecan produce. After that, the pair head to Temozón, to a decades-old meat market where they smoke pork in rustic ovens behind the store. With a basket full of market produce and smoked meats, the chefs return to Federico’s sleek catering kitchen in Cancun, where Federico artfully recreates the market in a salad of local beans, squash, heirloom tomato and chile dulce. Federico also makes pork tenderloin with longaniza sausage and beans. Back in Chicago, Rick makes lima bean soup with ham hock, plus pork lomitos. *Episode Recipes* Pork Lomitos: rickbayless.com/recipe/pork-lomitos Lima Bean Soup: rickbayless.com/recipe/sopa-de-lima-clasica The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
Chilorio aka Red Chile Pulled Pork from Sinaloa | Rick Bayless Taco Manual Rick Bayless 2023-06-02 | Even though chilorio was a once-little-known regional specialty from the northwestern state of Sinaloa, for the last several years, I’ve found pouches and cans of the stuff at the grocery store near my Mexico City apartment. Traditional chilorio—the stuff you find in the markets around Culiacan—is drier than the canned stuff, which more resembles American pulled pork. Market vendors shredded cooked pork and cooked it down in pork fat with red chile, salt and a little vinegar as a way to preserve it. Truthfully, that’s my favorite. The flavors are a little more concentrated and exciting. So that’s my approach here. The orange juice, by the way, while not very traditional, comes from a Sinaloan recipe I came across four decades ago. I love the way it underscores the natural sweetness of the pork. As is common in states that border the U.S., people enjoy these tacos with corn or flour tortillas.Check out my recipe👇🌮rickbayless.com/recipe/chilorio~Order your own Frontera Grill Taco Kit: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/4JBHQS-DEbI~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
How I Make My Everyday Onions & Cilantro Rick Bayless 2023-05-31 | Mastering the most common taco garnish is easy! If you know what you are doing...
Episode 1107: Baking Up Comfort, Rick Bayless Mexico One Plate at a Time Rick Bayless 2023-05-30 | David Sterling, chef and author of “Yucatán: Recipes from a Culinary Expedition,” brings Rick on a whirlwind tour of the peninsula. The pair of Oklahoma-born, Mexico-obsessed chefs begin their journey with a conversation in Hunucmá, where Dona Lupita serves home-cooked meals at the kitchen table of her family’s cocina económica. Though the Yucatán is not known for its bakeries, David brings us to the rustic wood-burning ovens at Panadería Liz in Merida. Then it’s back to the gorgeous kitchen at Los Dos Cooking School, where David makes a pan of buttery, indulgent hojaldras — a sweet-and-savory pastry stuffed with ham, cheese and chile and dusted with sugar. Inspired by all of the homey comfort, Rick makes a nourishing frijol con puerco and a hojaldra all his own. *Episode Recipes*Yucatecan Black Bean Dinner: rickbayless.com/recipe/yucatecan-black-bean-dinner Puff Pastry With Quince And Cheese: rickbayless.com/recipe/puff-pastry-with-quince-and-cheeseThe official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
Easy Tomatillo Arbol Chile Salsa | Rick Bayless Taco Manual Rick Bayless 2023-05-26 | When your tacos need a little extra buzz, it's time to reach for this invigorating salsa! Three ingredients never tasted so good...Check out my recipe below 👇🌮rickbayless.com/recipe/arbol-chile-salsa~Order your own Frontera Grill Taco Kit: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/4JBHQS-DEbI~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Why roast tomatillos under a broiler and not on the griddle? Rick Bayless 2023-05-24 | The quick answer: the broiler is too messy!
Episode 1106: Love of Live Fire Cooking, Rick Bayless Mexico One Plate at a Time Rick Bayless 2023-05-23 | In Yucatán, cooking over fire is a way of life. Rick meets up with Chef Juan Pablo Loza, who ignites the wood-fire grill for octopus with local pineapple. At Zama Beach Club in Isla Mujeres, Cancun Chef Federico Lopez fires up his seaside grill to make tikin xic, a Yucatecan grilled fish dish smothered with achiote, the region’s hallmark spice paste. And Chef Eric Werner shows off his all wood-fire kitchen at Hartwood in Tulum. Forever obsessed with cooking over fire, Rick brings us to Lena Brava, his new all wood-fire restaurant in Chicago, to make poc chuc, a traditional citrusy grilled spicy pork dish, then to his backyard for spatchcocked chicken al oregano worthy of a summertime fiesta. *Episode Recipes*Poc Chuc: rickbayless.com/recipe/tangy-yucatecan-grilled-pork-with-roasted-onions-and-fresh-garnishes-2 Pollo al Oregano: rickbayless.com/recipe/pollo-al-oregano The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
Chicken Tinga Tacos | Rick Bayless Taco Manual Rick Bayless 2023-05-19 | Your new favorite weeknight meal is here! Though pork tinga is the original (and it’s typically served as a main dish), chicken tinga has become a street vendor taquero staple beyond its homeland of Puebla. What’s not to love: chicken with roasted tomato, caramelized onion and smoky chipotle. In the best places, it’s garnished with avocado and fresco cheese, making it a crowd-pleasing combination of flavor and texture. While it’s easiest to make this tinga with canned chipotle, I encourage you to try it with the sweet pickled moritas/chipotles for the most dynamic flavor. Plus, a stash of those sweet-sour chiles in the refrigerator will become your secret flavor weapon for other dishes.Check out my recipe below 👇🌮rickbayless.com/recipe/chicken-tinga-tacos~Order your own Frontera Grill Taco Kit: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Episode 1105: Cooking Like A Local, Rick Bayless Mexico: One Plate at at Time Rick Bayless 2023-05-16 | Hartwood, one of Mexico’s most in-demand restaurants, sits nestled between the crystalline beaches and dense jungle in Tulum. Here, Chef Eric Werner explains the fascinating farm-to-table supply chain that brings ingredients into Hartwood’s unique live-fire kitchen. The rustic simplicity inspires Rick to shop for produce and chiles in Playa del Carmen’s laid-back markets. Back in the funky kitchen of a Playa condo rental, Rick prepares poblanos rellenos with tatume squash and longaniza sausage, a beautiful grilled fish with avocado salsa and coconut bread pudding for dessert. *Episode Recipes*Stuffed Poblano With Longaniza And Tatume: rickbayless.com/recipe/stuffed-poblano-with-longaniza-and-tatume Coconut Bread Pudding: rickbayless.com/recipe/coconut-bread-pudding The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
Why White Onions are better than Yellow Onions (for Mexican food) Rick Bayless 2023-05-14 | I'm hanging out in the back kitchen of Frontera Grill to serve you my next Kitchen Tutorial and my honest onion opinion. 🧅
Your Guide to Easy Homemade Corn Tortilla | Rick Bayless Taco Manual Rick Bayless 2023-05-12 | There would be no taco without the perfect handmade corn tortilla! There are so many little nuances to making these perfect masa circles, but a little practice goes a long way (and the not-so-perfect tries are still delicious). Give these gluten-free, fat-free, salt-free and otherwise absolutely perfect tortillas a try at home!Check out my recipe below 👇🌮rickbayless.com/recipe/corn-tortillas~Order your own Frontera Grill Taco Kit: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
How to cut Skirt Steak like a PRO Rick Bayless 2023-05-10 | What's the secret? Cut your steak AGAINST the grain...
Episode 1104: Ceviche Gone Wild, Rick Bayless Mexico One Plate at a Time Rick Bayless 2023-05-09 | The fertile waters of the Caribbean Sea provide exquisitely fresh fish, a bounty perhaps best translated on the plate through ceviche. Or sometimes you don’t even need a plate, like when Rick and Chef Juan Pablo Loza make a ceviche of freshly caught lobster on a boat in the Sian Ka’an nature reserve. At Catch, the Thompson Hotel’s swanky rooftop restaurant in Playa del Carmen, Chef Pedro Abascal teaches us to make a Peruvian-inspired mandarin, carrot, habanero and ginger ceviche with leche de tigre broth. Then, it’s off to nearby Axiote with Chef Xavier Perez Stone, who shows Rick how to make outrageously good coconut-shrimp ceviche. A delightful ferry ride brings Rick to picturesque Isla Mujeres, where young Chef Diego Lopez builds an absolute stunner of a dish, a ceviche of pargo with an herby green “mojito” broth. At Rick’s new Chicago restaurant, Lena Brava, he makes a deceptively simple aguachile in a cocktail shaker and teaches us to make a “Bloody Maria” coctel, complete with spicy salt rim. *Episode Recipes*Scallop Aguachile: rickbayless.com/recipe/scallop-aguachile Bloody Maria Coctel: rickbayless.com/recipe/bloody-maria-coctel Official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
SIMPLE SALAD DRESSING Rick Bayless 2023-05-07 | Need to dress a salad in a pinch? Go for something easy, fast, and, of course, zesty delicious.
BIRRIA TACOS | Rick Bayless Taco Manual Rick Bayless 2023-05-05 | Birria has been having a moment for some time now, especially birria tacos with melted cheese, the ones called quesabirria. I have nothing against them, though I think they’ve started to eclipse the essentially perfect taco de birria, slightly obscuring that perfection with cheese. Those words, I know, are fighting words for some of you. So don’t get me wrong: I love melted cheese—I do! It’s just that sometimes birria wants to do a one man show—juicy-tender goat or lamb braised with red chile, browned a little, wrapped in a tortilla that’s rubbed with chile-infused fat and allowed to crisp a little on the griddle. The taco gets a splash of the braising juices, some onions and cilantro, maybe a little spicy arbol salsa. One bite of a perfectly made taco de birria and you’ve reached taco nirvana. Check out my recipe below 👇🌮rickbayless.com/recipe/red-chile-lamb-or-goat-tacos~Order your own Frontera Grill Taco Kit via Goldbelly: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Episode 1103: Off the Beaten Path in Playe del Carmen, Rick Bayless Mexico One Plate at a Time Rick Bayless 2023-05-02 | Rick brings you out of the plush resorts and into the streets of Playa del Carmen, where street vendors and roadside stands serve real-deal Mexican food. Rick heads to Antojitos Yucateco for cochinita pibil tortas, then to nearby Las Karnitas for tacos of golden, crispy carnitas with spicy salsa. Then Rick follows the smoke to a little roadside cart, where crowds gather for cecina estilo Yecapixtla, thin-cut seared beef with grilled onions and nopales. At Le Chique, a modern dining room between Cancun and Puerto Morales, Chef Jonatán Gómez Luna dazzles Rick with feats of Mexican molecular gastronomy. Back in Chicago, Rick shows you how to execute the perfect taco party of your own, complete with slow cooker carnitas, summer squash and guero chile and grilled achiote catfish with spicy habanero mayo. *Episode Recipes*Slow cooker carnitas: rickbayless.com/recipe/slow-cooker-pork-carnitas Summer Squash With Garlic Mojo And Güero Chile: rickbayless.com/recipe/summer-squash-with-garlic-mojo-and-guero-chile Grilled Black Pepper Catfish Tacos With Habanero Mayo: rickbayless.com/recipe/grilled-black-pepper-catfish-tacos-with-habanero-mayo Official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
BREAKFAST TACOS: Huevos a la Mexicana Rick Bayless 2023-04-30 | Breakfast, brunch, lunch, dinner, late night snack- this recipe is for every meal, except maybe dessert?
The Truth about American Enchiladas Rick Bayless 2023-04-29 | I think it's time we just be honest... full video here: instagram.com/p/Crjof36g28x
What meat is best for Birria? Rick Bayless 2023-04-28 | Here's what I think about which cuts of meat you should use to cook Birria. Look out for my full cooking tutorial coming out soon!
Fresh Cheese in Tomatillo Salsa | Rick Bayless Taco Manual Rick Bayless 2023-04-28 | Grilled cheese? Not quite... try seared cheese smothered in a tangy tomatillo salsa! Serve in a bubbling molcajete with some fresh corn tortillas and you'll be the star of every superbowl party, dinner with in-laws, and graduation celebration. Check out the full recipe at the link below 👇🌮rickbayless.com/recipe/seared-fresh-cheese-with-roasted-tomatillos-and-caramelized-onions~Order your own Frontera Grill Taco Kit via Goldbelly: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Episode 1102: A Tour of Traditions, Rick Bayless Mexico One Plate at a Time Rick Bayless 2023-04-25 | Ask anyone about traditional cooking in the Yucatán and you’re bound to hear the name Miriam Peraza, a grandmotherly dynamo who knows every nook and cranny. She brings Rick to the bustling Mercado de Lucas de Galvez in Merida for a quick tour that includes a rare look at the making of recado spice pastes. Flanked by villagers in the remote town of Yaxunah, Miriam and Rick drop in to watch the making of pit-cooked cochinita pibil, the Yucatán’s iconic dish of achiote-smothered, pit-cooked suckling pig. At Manjarblanco restaurant in Merida, Miriam shows us her take on classic panuchos, sopa de lima and queso relleno. Then, Rick brings some of the Yucatán back to Chicago, where he cooks papadzules and shows us how to make cochinita pibil at home — banana leaves and quick-pickled onions included.*Episode Recipes*Papadzules: rickbayless.com/recipe/papadzulesCochinita Pibil: rickbayless.com/recipe/cochinita-pibil-on-the-grill Official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
EASY Fried Black Beans Rick Bayless 2023-04-23 | Fried Black Beans in Fifteen Seconds (the video, not the actual cooking process)
Creamy Rajas | Rick Bayless Taco Manual Rick Bayless 2023-04-21 | For the last three decades, a version of creamy rajas has circulated on the Frontera Grill menu, and in Mexico, you can find it wherever someone is selling home-style tacos de guisados. I hope you enjoy my taco-filling-take on this classic vegetarian treat! And if you want to make things a little healthier, don't be afraid to replace the cream with non-fat yogurt. Check out my recipe below 👇🌮rickbayless.com/recipe/creamy-roasted-poblano-rajas-with-greens~Order your own Frontera Grill Taco Kit via Goldbelly: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Episode 1101: The Hunt for Caribbean Lobster, Rick Bayless Mexico: One Plate at a Time Rick Bayless 2023-04-18 | Deep in the Sian Ka’an nature reserve, there’s a seriously remote village called Punta Allen, where a team from the local sustainable lobster fishing cooperative brings Rick and Chef Juan Pablo Loza out for an afternoon at sea. The day’s catch? A Caribbean lobster, simply prepared in coconut soup. Back at the ultra-luxe Rosewood Mayakoba resort, Juan Pablo showcases the tranquil resort gardens before preparing a feast of grilled lobster zarandeado with adobo mayo and sweet corn puree in the kitchen of La Ceiba, an outdoor garden party area. Inspired by the tropical abundance, Rick heads to his backyard garden with master gardener Bill Shores before making greens with grilled honey-lime dressing and sweet-and-spicy chipotle-honey glazed shrimp dish.*Episode Recipes*Grilled Lime Vinaigrette: rickbayless.com/recipe/grilled-lime-vinaigretteChipotle Glazed Shrimp: rickbayless.com/recipe/chipotle-glazed-shrimpOfficial Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...
A Michelada with a TWIST Rick Bayless 2023-04-17 | If you're looking for a fishy twist to your Michelada, this is it!
Slow Cooker Mole with Chicken | Rick Bayless Taco Manual Rick Bayless 2023-04-14 | Yes, you could buy a mole paste, simmer it briefly with chicken stock and stir in coarsely shredded chicken for quick-and-easy, oh-so-Mexican chicken tacos. But the truth is, I haven’t found a mole paste in the United States I can whole heartedly recommend. So, to offer you the simplest path to this quintessentially Mexican flavor, I put together this unorthodox, super-streamlined mole recipe using a slow cooker, one that turns out a very respectable, satisfyingly delicious red mole to mix with chicken. I typically start the mole early in the morning, spending about 20 minutes getting everything sauteed and simmering in the slow cooker. Then I come back to it a couple of hours before serving to puree the mix, and do the final simmer seasoning. Two notes: First, this recipe gives you about 10 cups of mole, which is comically more than you need for the tacos. But it is the smallest batch you can successfully make in the slow cooker, and, besides, it freezes well and is more than welcome on a plate with poached or grilled chicken and as the sauce on enchiladas. Second, I wish I could tell you to make it with all ancho chiles—the most easily available dried chile—but the mole doesn’t come out with a true Mexican flavor; you need to have the complexity that the other two dried chiles add.Link below for the recipe 🌮👇 rickbayless.com/recipe/red-mole-chicken-tacos~Order your own Frontera Grill Taco Kit via Goldbelly: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
@Masienda Ceramics Haul Rick Bayless 2023-04-14 | I'm not saying I got carried away getting Handmade Oaxacan Ceramics, but I did in fact get carried away getting Handmade Oaxacan Ceramics 🤷
The secret sauce Rick Bayless 2023-04-13 | Made with Chiles, love, and sometimes the sweet sweet screams of James Brown
Episode 1213: Mole is Mexicos Mother Sauce, Rick Bayless Mexico: One Plate at a Time Rick Bayless 2023-04-11 | San Pedro Atocpan is a small town that produces some 60 percent of the mole eaten in all of Mexico, and Rick is pretty much the perfect tour guide to show us around. We’ll see mole in its many mouthwatering forms, including the elegant mole madre at Enrique Olvera’s Pujol. In his Mexico City kitchen, Rick leads a lesson in red mole making. In Chicago, he makes a herbacious mole verde with fish that will make you the hero of the kitchen.**Episode Recipes**Classic Red Mole with Turkey: rickbayless.com/recipe/classic-red-mole-with-turkeyChicken in Easy Green Pumpkinseed Sauce: rickbayless.com/recipe/chicken-in-easy-green-pumpkin-seed-sauceButter-Fried Plantains: rickbayless.com/recipe/butter-fried-plantainsOfficial Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mexico-one-plate-at-a-time
Easy Peasy Quick Atole Rick Bayless 2023-04-10 | The only Atole you'll need with your tamales in 15 seconds!
Ricotta Poblano | Rick Bayless Taco Manual Rick Bayless 2023-04-07 | A not-so-common treat straight from the market stalls of Southern and Central Mexico, these herby ricotta tacos get their flavor from the charred poblano, roasted garlic, and, of course, the creamy, fresh ricotta. Be sure to keep away from soupy, factory-made ricotta -- if you have a local dairy or a farmer's market you can visit, this is your perfect excuse. Otherwise, stick around to the end of the video for my recipe for *homemade ricotta*!Check out my recipe here: rickbayless.com/recipe/herby-ricotta-poblano-tacos~Order your own Frontera Grill Taco Kit via Goldbelly: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Episode 1212: All in for Albodingas, Rick Bayless Mexico: One Plate at a Time Rick Bayless 2023-04-04 | Did you know the humble little meatball has a starring role in the Mexican kitchen? In this episode, Rick sees traditional versions of albondingas in the old-school Bar Mancera and modern versions in hipster haven Cicatriz. There’s even a meatball torta thrown in for good measure. And because sometimes a “best-ever” recipe needs to be something that gets to the table quickly, Rick makes crowd-pleasing versions suitable for weeknight cooking.**Episode Recipes**Chipotle Meatballs: rickbayless.com/recipe/chipotle-meatballsShrimp and Pork Meatballs, Red Jalapeño Sauce: rickbayless.com/recipe/shrimp-and-pork-meatballs-red-jalapeno-sauceLime-Cilantro Salad Dressing: rickbayless.com/recipe/lime-cilantro-salad-dressingOfficial Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mexico-one-plate-at-a-time
Its Topolo Time! Rick Bayless 2023-04-02 | At Topolobampo, we are changing up the menu six times in a year! That's a lot of menu tastings, but we have to make sure that every change is dialed in perfect. Check out more Topolo content here: youtube.com/@FronteraFamilyRestaurants
Pork Picadillo | Rick Bayless Taco Manual Rick Bayless 2023-03-31 | Picadillo is made all over Mexico—ground (or occasionally hand-chopped) beef or pork cooked with onions, garlic, chile, herbs or spices and tomato. When picadillo is served as a main course (typically with rice), it often has vegetables (often potatoes, carrots, peas) simmered in with the tomato. In Oaxaca, I found my favorite picadillo, made with pork, a local smoky chile and sweet spices instead of the often-used combo of oregano, cumin and black pepper. There’s a sweet, dark smokiness here that I really love. And there’s so much flavor that I don’t think it needs any garnish.Check out my recipe here: rickbayless.com/recipe/oaxacan-pork-picadillo~Order your own Frontera Grill Taco Kit via Goldbelly: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
My Favorite Guacamole in less than 60 seconds Rick Bayless 2023-03-29 | Need more than just a speed through? Check out the full masterclass here: youtube.com/watch?v=VUz3wG0Wzws
Ask Me Anything: Rick Bayless Rick Bayless 2023-03-29 | We are going live and answering your questions! Send me what you want to know, and I'll try to answer is as best I can during our hour-long live chat.
Episode 1211: Always Time for Tacos, Rick Bayless Mexico: One Plate at a Time Rick Bayless 2023-03-28 | Whether in high-end restaurants or humble homesteads, the corn tortilla is the canvas on which Mexico creates some of its most classic cuisine. Rick shows us three styles in Mexico City — mouthwatering steak tacos al carbon, colorfully garnished bistec tacos a la plancha and stewed tacos de guisado — before stepping through lessons in the perfect at-home masterpieces.** Episode Recipes **Mexican Style Zucchini Tacos: rickbayless.com/recipe/mexican-style-zucchini-tacos-2Grilled Steak Tacos with Salsa de Molcajete: rickbayless.com/recipe/grilled-skirt-steak-tacos-with-salsa-de-molcajete/?mc_cid=9878215555&mc_eid=dd4df9f700Roasted Tomato-Green Chile Salsa: rickbayless.com/recipe/roasted-tomato-green-chile-salsaTacos de Huevos a la Mexicana: rickbayless.com/recipe/tacos-de-huevos-a-la-mexicanaOfficial Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mexico-one-plate-at-a-time
Mushroom Mixiote | Rick Bayless Taco Manual Rick Bayless 2023-03-24 | This is a modern version of mixiote (mish—ee—O—tay), which may be a Mexican preparation you’ve never heard of. In the traditional kitchen, mixiote is the parchment-like skin of an agave “leaf” (a penca as it’s called in Spanish) that’s used to wrap red-chile-marinated meat (often lamb or rabbit), with the addition of, in some kitchens, nopal cactus and herbs like epazote. They’re tied up like beggars’ purses and slow-cooked in a barbacoa pit or steamed on top of the stove. Both the wrapper and the finished dish are called mixiote. This preparation is pretty far from the traditional one: parchment paper replaces the aromatic agave-leaf mixiote (which is a quite common substitute in central Mexico), meat is replaced by mushrooms and I’m treating the red chile marinade as optional (see the note below), leaving the seasoning work to be done by garlic and herbs. And while I specify some very Mexican herbs, this preparation is delicious with everything from cilantro to sage.Check out my recipe here: rickbayless.com/recipe/woodland-mushrooms-herbs-and-garlic-cooked-in-parchment~Order your own Frontera Grill Taco Kit via Goldbelly: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Episode 1210: Crispy Carnitas, Rick Bayless Mexico: One Plate at a Time Rick Bayless 2023-03-21 | In the canon of Mexican tacos, the carnitas tacos claims its rightful, indulgent place at the top. Those golden, crispy pieces of pork nestled in a warm corn tortilla — coupled with a bracing squeeze of lime and spoonful of creamy guacamole — are pure perfection. Rick takes us to Los Panchos, a Mexico City institution famous for carnitas, and to the vibrant Medellin Market to watch a popular carnitas vendor in action. In Chicago, Rick makes three versions – two achievable takes on the classic, plus a duck carnitas to dazzle your next dinner party.**Episode Recipes**Slow Cooker Pork Carnitas: rickbayless.com/recipe/slow-cooker-pork-carnitasSlow-Roasted Park Carnitas: rickbayless.com/recipe/slow-roasted-pork-carnitasDuck Carnitas: rickbayless.com/recipe/duck-carnitas-2Mango-Avocado Salsa: rickbayless.com/recipe/mango-avocado-salsaPico de Gallo: rickbayless.com/recipe/pico-de-galloOfficial Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mexico-one-plate-at-a-time
Carne Deshebrada | Rick Bayless Taco Manual Rick Bayless 2023-03-17 | Straight from Northern Mexico for your next fiesta, this slow-cooker recipe is the crowd-pleaser you've been waiting for: Set it. Forget it. And let the mouth-watering aromas set the festive mood for you!Check out my recipe here: rickbayless.com/recipe/slow-cooker-shredded-beef-with-green-chile-tomatoes-and-potatoes-large-batch~Order your own Frontera Grill Taco Kit via Goldbelly: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Episode 1209: You Dont Know the Whole Enchilada, Rick Bayless Mexico: One Plate at a Time Rick Bayless 2023-03-14 | When you say the word “enchiladas,” chances are you’re thinking about the saucy, cheesy affairs we’ve all come to know and love. But in Mexico City, you’ll find a vast variety of enchiladas, both in the simplest of markets and nicest of restaurants. At the stately Mexico City restaurants El Cardenal and Roldán 37, Rick explores an interesting array of flavors, then makes show-stopping dishes of classic green chile enchiladas and red chile shrimp enchiladas.** Episode Recipes **Creamy Enchiladas with Chicken, Tomatillo and Poblano: rickbayless.com/recipe/creamy-enchiladas-with-chicken-tomatillo-and-poblanoRed Chile Enchiladas with Shellfish and Fresh Garnishes: rickbayless.com/recipe/red-chile-enchiladas-with-shellfish-and-fresh-garnishesOfficial Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mexico-one-plate-at-a-time
Greens and Beans | Rick Bayless Taco Manual Rick Bayless 2023-03-10 | The regional beans and greens of Veracruz are meeting a Central Mexican taco style in this new Taco Manual Episode! This hearty and healthy meal is easy, satisfying, and perfect with every little tortilla-wrapped bite. Enjoy the recipe below!~My Recipe: rickbayless.com/recipe/red-chile-beans-and-greens~Order your own Frontera Grill Taco Kit via Goldbelly: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Get your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
Episode 1208: Choosing Chile Rellenos, Rick Bayless Mexico: One Plate at a Time Rick Bayless 2023-03-07 | At the serene kitchen at Roldán 37, Chef Romulo Mendoza prepares a perfect chile relleno, the classic battered and fried poblano chile stuffed with pork picadillo. Then it’s off to Pasilla de Humo for Oaxacan-style dried, stuffed pasilla chiles and El Pescadito, a taqueria famous for its deep fried stuffed jalapeño tacos. To ensure at-home success, Rick goes step-by-step through the tricky business of battering and frying chiles for classic chiles rellenos, then takes it to the grill for a lighter, vegetable-filled version in his Chicago backyard.*Episode Recipes*Classic Chiles Rellenos: rickbayless.com/recipe/classic-chiles-rellenosGrilled Chiles Rellenos with Creamy Grilled Vegetables and Herbs: rickbayless.com/recipe/grilled-chiles-rellenos-with-creamy-grilled-vegetables-and-herbsPickled Jalapeño Rellenos: rickbayless.com/recipe/pickled-jalapenos-rellenosOfficial Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mexico-one-plate-at-a-time
Tacos al Pastor | Rick Bayless Taco Manual Rick Bayless 2023-03-03 | You’ve seen the shawarma-like vertical spit for tacos al pastor: a beautiful cone of pork, charred with a gas or charcoal flame, and topped with a dripping pineapple…there’s really nothing that compares to it! Except, maybe this recipe. While nothing will ever replace the original, at home you can get pretty close to that classic al pastor flavor you love (and without all the equipment). See my recipe below!~My recipe for Tacos al Pastor: rickbayless.com/recipe/pastor-style-tacos~Order your own Frontera Grill Taco Kit via Goldbelly: goldbelly.com/frontera-grill?ref=gs~How to make perfect homemade tortillas: youtu.be/SYOnZPWTOuk~Get your own tortilla kit: masienda.com/collections/all/products/tortilla-starter-kit?variant=42499201597589
