From albertw:

Sat. Jan 20th PBS Las Vegas, NV.You made several wonderful recipies on this show, featuring Merida. We visited there over 25 years ago. We still have fond memories of our vacation.I have been searching many sites for your cooking instructions for Queso Relleno and pork Picadillo. Is there a site where I can find these dishes and preparation instructions?We enjoy your show and your style.Regards, Albert Weiss, Las Vegas, NV

From Amanda and Daddy:

Rick!Our thanks again for your warm welcome at Topolobampo last night in Chicago. I was wondering if the necklaces you wear on the shows were made by your daughter? Because, my dad always wears for special occasions a necklace I made for him. Just curious. from your biggest fans, amanda and miles.

From Chris:

Rick,You are so cool. Thanks for the responses. Just a followup on the fitness post earlier. Along with weight lifting and Yoga, do you do cardio daily? If so, what kind and for how long? What kind of weight lifting routine do you do? 3 sets of 10, medium to heavy weights? Where do you do your exercises?

From Miles:

How do I say this without sounding like I'm on the payroll... My experience at Topolobampo last night bordered on the ethereal. Frankly, it had been a few years (maybe 10!) since I last visited Topo and was impressed if not overwhelmed. But this time (January 2007), the flavors, the service, the full experience was positively vibrant and alive. We in Chicago are blessed with what is increasingly and arguably the best food culture in the country with many (most) of the biggest culinary superstars within the city proper. This scene has largely been guided by French/Continental sensibilities and more recently with food science creeping in. All very pretty, very creative, but devoid of one key element, one that we Asian afficianatos crave, spice. In other words, no matter how beautiful, how elaborate, how precise a food stuff from Trotters, Tru, or Alinea, it will almost by definition never truly explode with flavor in your mouth like even a moderately well prepared Thai, Indian, or Shanghai Chinese meal. Topolobambo brought the spice element together with the artistry and finesses unlike I've had in a long time if ever. The Ceviche, the Crepes, the Sopa Invernal, the Lobster were all positively sublime. Bright, bold, daring, giving. As my whole body tingled with excitement, I mentioned to Jill our server that the experience in total was as "bright as life." I later realized this may have been an unconscious play on Hendrix "Axis bold as love," but man, that sure is great company. I mean, I really don't have words for it. It was truly dazzling to the senses. Speaking of Jill, her service, even with a seven year old in tow was nearly flawless and so accommodating, better frankly than service I've had at any of the aforementioned restaurants where I've had checks slapped down, arrogance, tables cleared to the soft under padding, slow service, forgotten orders and still have paid $400-500 for dinner. Topolobampo is exceptional. Come here only if you love food, if you love life, and you want a near heavenly experience.Miles

From Mary McKenzie:

Hello Rick,Just wanted to ask if there is a way I can continue to order your Sangria Roja Mix you did for William Sanoma? It is fabulous and I do not want you to discontinue selling it to the public!Thank you,Mary

From Curious George:

Are you related to a former teacher named Adele Bayless, who taught at Roosevelt Junior High School in Peoria, IL, in the 1950s?

From Clara Avalos:

Hi Rick -I have been reading your cookbooks (and using them) for many years - with great success! My husband, who is from Mexico, says that the only place to get "authentic" Mexican food in northern Virginia is at our house (and that's thanks to you!)!My question today is about Enchiladas Potosinas - I have been looking for a recipe for these for quite some time now. I would like to surprise my husband & make these for our 10th anniversary which is coming up soon (he is from the city of San Luis Potosi, and this is one of his favorite foods).I would greatly appreciate it if you could provide a recipe!Many thanks!Clara Patricia AvalosLucketts, Virginia

From Mont Sexton:

Rick,My wife, Ashley, and I love watching your show and would jump at the opportunity to go along on one of your culinary travels. Your bio mentions that you lead cooking tours - are these open to fans?Mont

From Alex:

Rick,I was hoping you could share some of your fondest meal memories from simple fondas, comedors or mercados in Mexico.

From Lydia:

Hi Rick,I am a fan of your show One plate at a time. You are such a cool person and your daughter is sweet and seems so friendly! I lived in Mexico D.F. for an entire year a long time ago and I am familiar with mexican food. I am from Ottawa (Canada). What I like the most are salsas, especially the ones with tomatillos and cilantro. Me encantan las enfrijoladas, el choriqueso y el guacamole! Since shipping is not available to my country I do not have the opportunity to buy your wonderful Frontera salsas. I would be able to make my own salsas but I can not even find fresh cilantro, tomatillos and fresh Mexican queso. Is there an online store where I can buy your amazing products? Any info would be appreciated.Congratulation for your great work!Muy atentamente,Lydia

From sldat@wideopenwest.com:

Hi Mr. Rick,My name is Sophie and I'm 7 years old. My Mom and I have been reading "Rick and Lanie's Excellent Kitchen Adventures" and I think Lanie sounds really cool. My Mom is teaching me how to make some of the recipes in your cookbook. I really like chorizo! I never thought I would, but I do. I told my Mom that I will do what Lanie does and try new things at least once. We also like your show. You're really funny! You like food a lot! We were thinking, it would be really cool if you and Lanie had a cooking class for kids and their parents. We live close to Chicago and would love to come to a class if you would come up with one. I think it would be fun to meet you and Lanie. Please let me know what you think of my idea.Thank you,Sophie

From frank:

Rick,Do you get together with your brother very often? How many siblings do you have?

From dtarin:

How can I get an autographed set of cookbokks to add to my collection?Your show is inspiring and fresh. Looking forward to a new series.Regards,Derek

From Juan Carlos:

Hola Ricardo! I just wanted to say GRACIAS! And I'll get to that in a second, but le me start by saying that sadly I had not watched your show before Saturday, but as I was flipping through the channels I saw you handling an El Santo mask that took me back to my childhood and I was immediately hooked on your show.Now the thank you part not only goes to you for taking me back down Reminiscent Street, but rather giving me a taste of my ol' Mexico.If there's one thing I miss about home (other than friends of family and friends, of course) is food, antojitos, taquitos, golosinas...hmmm...yummy! I have to admit when I first moved to the USA I didn't think it possible to crave something so much. Thanks to you and your receipes though, it looks like that will finally come to an end, I mean Super Bowl Sunday with cacahuates enchiladas? Who wouldve thought? Certainly not me, but thanks for making it possible.Ive already gone to B&N to get your cookbooks and just glancing through them, I know Ill have a good time preparing authentic dishes and even better time eating them.Next time your in Mexico, if you go to the D.F., let me know, Ill have my mom make you the best pozole youll ever have. Or if you're ever in Minneapolis, stop by and I'm sure we can come up with some nice Antojitos!Thanks again Rick, you have one new reader/viewer in me.Adios,Juan CarlosPS While finishing writing this up, I thought of something that I needed to ask, do you know any recipes for tacos al pastor? Thats probably the tacos I miss most.

From Cecilia:

Rick, What were the spices used to make the pork picadillo and tomatoe sauce on the "Eat, Drink and be Merida"?