Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.


From the Kitchen of Chef Rick Bayless

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Questions from October 2008

Tuesday 14

From Hamp Stokes:

Can you give me the recipe to Crêpes with Tequila-Infused Cajeta?

Since this is actually two recipes and the cook's notes would be helpful if you've never made cajeta before, I'm going to refer you to the Authenic Mexican cookbook.   You'll find the recipe for cajeta on page 293 .  You can substitute tequila for the grain alcohol.  The recipe for Crepas con Cajeta starts on page 294.  This is a great recipe for a dinner party since most of the steps can be made ahead of time.  Enjoy. 

Saturday 11

From Kristin Joy Smith:

I recently watched the "Ice Cream Social" episode of your show. The pizelle maker you used to make your homemade ice-cream cones was so wonderful and different! I would love to have one for my home kitchen! Is there a different name for the device you used on the show? Any ideas on where to get one?

Hi Kristin,

Thanks for your question.  The iron that Rick used in the Ice Cream Social Episode from Season 6 is called a Krumkake Iron.  You'll find the link to buying this iron on our web site under the Television tab.  Click on Resources and Playlists and scroll down to Episode 6.  There you'll find the link to Amazon.  We try and list most of the unusual kitchen items by show. 

Sunday 5

From Seth :

RIck, Do you ever make our own flour tortillas? What's your recipe? What is the consistency your looking for?

Dear Seth:

... Stayed tuned. We just wrapped up the Chicago shoot of Season 7 of our show - and it may have included some delicious homeade flour tortillas.

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