From bbbccp:

Hi Chef,I am glad you are in my area, this summer I really enjoyed coming to your Farmers Market Lunch. I am a culinary student, and I was wondering if you are a mentor, or take interns. Your passion for food if very insipiring.ThanksBillie

From John & Barb:

Rick,We love the foods presented in your "Mexican Everyday" recipe book. However, we are having a terrible time finding chipotle canning sauce. Worse, we apparently are unable to find out what's in it, so we could make it ourselves if we continue to be unable to find it. Help.Thanks,JMO & BJF

From Soon In Cabo:

Dear Rick,I am leaving for Cabo San Lucas February 7th and would like it if you could recommend some places to eat.Thank you.

From frank erklin:

I am trying to find the recipe for a dish you had on last week. It was for queso rellenos. Is there any way that I can get that recipe? I would really appreciate it.

From jcoode:

No question. Just to say that I had the great pleasure of eating at Frontera Grill in November while I was in Chicago for training with the American Cancer Society. The food was incredible!!! As I stood up to leave I saw you in the kitchen, introduced myself, and thanked you. You were very gracious.I have all your cookbooks and watch all your shows. As a child of Tex-Mex it's nice to learn the other Mexican foods. I'll be back when future trainings send me to Chicago.

From Susan Stone:

Just had a marvelous meal tonight (in town for just 48 hrs) and wonder if the delightful hazelnut cake with persimmon cream (and Persimmon ice cream) recipe is available in one of your cookbooks. I'm partial to pie, but that is one of the best desserts I've ever had. Grew up near Oklahoma in Texarkana, got spoiled on Mexican food in Austin during college and while traveling in Mexico. I now live in Colorado, where the Mexican food I've had is lacking, I'm sad to say. Cheers!p.s. I own one of the first copies of Authentic Mexican and have made many a recipe from it...have enjoyed your enthusiasm for spreading the word about Mexico and its food for years! Thank you....BTW, you were robbed on Iron Chef!

From claudia:

hi rick-i dont have a question for you i just wanted to let you know that your passion for cooking is contagious. when i feel i have done the same meals in my kitchen over and over i look through one of your cook books or watch a show and majic happens...thank you for sharing with us your knowledge.your fan,claudia

From Richard:

Hi Rick,can you tell me what is the best cheese to use when you make queso fundido. And when it gets cold how can I warm it up with out it drying up.Thank You,Richard

From erika :

hi Ricki was watching your show the other day and i was thinking that in my book your the best in mexican platillos and my question is that why doesn't your show appear in the food network since i one day saw you battleing i think it was bobby flay and i'm not saying that pbs is not good but i think that the food network needs more chefs like that teach people the different types of mexican food because you know it's not frijoles,tortillas, y arroz that makes mexican platillos right.papa mi es el ambiente mexicano y la inspiration verdad rick. i hope to sameday be like you but instead of savery dishes i want to be a mexican pastry chef and travel like you to mi tierra and explode the wonders you are my favorite chef and my insperiation to getting my dream to come true and i will start with mi mexico lindo y querido. thank you for reading my longgggg letter and your the best. yours truely and future chef erika****

From jaejr1:

From Jim:Hi Rick,Are you available for book signings? if so when and where? Im a huge fan of your books and tv shows, and will visit your restraunts soon.

From Keith:

Rick, love your books and shows, particularly love the crusted fish in tomatillo sauce in One Plate...I was in Cancun and Playa recently and had some wonderful tacos al pastor (the Taco Factory en la Zona de Hoteleria) and shrimp tacos (fried, at El Oasis, along the hiway in Playa). The shrimp tacos came with the best pico de gallo (is it the tomatoes?), and a roasted chili sauce and an intense habanero sauce.I have searched with little luck for recipes for the above. Do any of your books include these recipes? One Plate does not. Or can you direct me to some place that would have a good authentic recipe.Thank you.

From armand:

hi rick....in few month i wil move permanently in asia and i want to make flour tortillas.since corn four is impossible to find there...and i want to start a business selling burritos..wich tortilla press you recomand to make perfects tortillas...any sugestions?...manual press?..electric press?...................thank you so much

From Neysa Catlett:

Have you ever considered leading a culinary tour to some of your favorite spots in Mexico?Your show is fabulous.I, too, really enjoy traveling in Mexico.Although I do not speak Spanish my favorite super market is a Mexican market where I can find almost all the ingredients I need to duplicate some of your recipes.I'd love to go on a culinary tour.Many thanks,Neysa CatlettWoodland Hills,CA

From Blaise:

I recieved a new mochahete from Mexico as a gift. It has a lot of dust and grit in it and i was curious on how to season it for use and how to clean it. Any tips would be great. Thanks

From koketah:

Hey Rick..a great show today..can you tell me what blender you had on today's show? It's got a red base, and kind of large top to it...thanks!