Hi Mary:
Williams Sonoma only orders the Sangria Roja mix once a year for their stores, but you can purchase the same sangria mix but under the Maraca label from our website www.fronterakitchens.com which can be ordered anytime. Rick


Sincerely,
Rick

WOW! Okay--we did not pay him for this!


Sincerely,
Rick

My routine for fitness has not changed dramtically from losing the weight to now. I train with weights most every day and combine it with my yoga practice. The biggest change is my food intake. I have learned what to eat and when--which does take a lot of practice with some trial and error. Listening to your body--really figuring out when you are hungry and what you are needing is the main practice that has influenced my total body image and energy. I won't kid you, to me, tuning in to what you need is difficult. Harder than yoga and lifting. Good luck and thanks for your question.


Sincerely,
Rick

Dear Curious,
Sorry--no relation!


Sincerely,
Rick

Dear JC,
I loved your letter. Thank you so much for sharing all of your wonderful memories! I will get working on that tacos al pastor recipe!


Sincerely,
Rick

Hi Clara,
Thanks for all the kind words! Enchiladas Potosinas is a restaurant favorite here. Unfortunately I don't have one in any of my books--just a large quantity based recipe for here. Next book--I promise,


Sincerely,
Rick

Hi Mont:
I usually lead about 2 tours a year. One through the CIA-Greystone--it is for professinals. The other one that I lead is through Culinary Adventures: http://www.marilyntausend.com/
Both of these tours I join and teach, but I don't handle the sign-up/cost, etc of the trips. Thanks,


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 Alex,
When I was thinking about your question it really made me think about what made a certian meal so memorable. Turns out it was ususally the people I was with--sharing that delicious taco al pastor or a fresh corn tamale. I remember one staff trip (we close the restaurant down during the 4th of July and take the staff to a different part of Mexico every year) we had just flown the overnight flight in to Merida. It was about 100 degrees and everyone was exhausted, but when you only have 4 days you have to keep moving. We stopped at Senora Lupita's home --and we sat in her very hot kitchen. This is where the fun started--she served us piping hot Yucatecan tamales with steaming hot chocolate. Our staff began to drop like flies! One by one, heads went down on the table. No one could stay awake in the heat and with the jet lag, it was just too much. To tell you the truth, the tamales were incredible--studded with greens (chaya) and served with a spicy tomato-habenero sauce. To this day, we all still talk about sitting there in that heat drinking hot chocolate and eating tamales. It was truly memorable and I like it that our staff has those stories to tell as well.


Sincerely,
Rick

We can ship to Canada, but we do not ship to Mexico. If you would like product shipped to Canada please call our office at 312-595-1624. That way we can get them to you. Thanks!


Sincerely,
Rick

HI Sophie,
I am so happy to hear that you are trying new things. Lanie and I had a lot of fun writing that book together. We usually don't teach classes together, but once a year at our Frontera Farmer Foundation dinner/festival, we auction off one kids class that Lanie and her friend Nick teach here at the restaurant. So--your idea is a great one--just come to the big party on Sunday, June 10 and you will have an opportunity to bid on one of these classes.
Thanks again for your nice note,


Sincerely,
Rick

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


Sincerely,
Rick

Hi Frank,
No, I do not get together with my brother often, we live on different ends of the US. I have a sister that I see at Thanksgiving in Oklahoma where I grew up.


Sincerely,
Rick

Hi Derek,
You can order all the books online. However to get signed copies you need to call (800) 509-4441 ext 120 Monday through Friday, 9:00 a.m. to 5:00 p.m. CST. You know season 5 is airing now, I hope you have a chance to check it out. Thanks,


Sincerely,
Rick

Hi Cecilia,
That was a fun show to make. The rich blending of cultures and traditions were great to explore. Actually on the site if you go to "Television" there is section for "season 5 recipes".


Sincerely,
Rick