Hi Ann--no we don't post after each show. There are some listed that aren't in the new book, Mexican Everyday. You will find the recipes not in the book under the tab Television on our site. Thanks for watching!


Sincerely,
Rick

Hi Karen,
PBS will begin to carry, it is just that you will have to keep checking. Visit our television section on our website and it can help you. Also, we will be selling CD's from last season and this season too...keep checking our website for details. Thanks for watching!


Sincerely,
Rick

A pig's head, eh? Is this a trick question or do you really want to know that you need to hack it in half with a cleaver, wash it well (to get any bone chips off), submerge it in a pot of water (seasoned with a sliced onion, a head of garlic, a handful of thyme, marjoram and bay), simmer it gently, skimming off any greyish foam that rises during the first few minutes of simmering, until it's tender (usually about 3 hours), before you cool it and pull out all of the bones and other hard parts, chop up what remains (yes, everything from ears to snout to tongue--save the brains and eyes for a special "cook's treat") and serve it (usually in a bowl of pozole or soaked in a pickly escabeche with carrots and green chiles)? Is that what you wanted to know?


Sincerely,
Rick

Dear Pablo:

The recipe for the potato and chorizo tacos is in my new book Mexican Everyday. But you really don't need a recipe, since it's easy and you can vary it to suit your own taste. First you fry some Mexican chorizo sauce (take it out of the casing first), breakin it up, then you add some sliced mushrooms (I like this, but if you don't, just leave them out) and sliced onion. Cook until the onion starts softening, then add some grated potato to the skillet. Keep cooking, stirring frequently, until the potato is done. Season it with salt and you're done. For the fastest salsa verde, cut up some raw, husked tomatoes and put them in a blender or food processor with a little garlic, chopped green chile, cilantro and a little water. Whir it until as chopped as you like, then adjust the consistency with a little more water (if necessary) and season with salt.



Sincerely,
Rick

Hola Esteban,
We only offer a selection from each series. Keep watching our website for more info on Season 4...thanks for watching!



Sincerely,
Rick

Dear DL:

Jamaica is the red calyx of a special hybiscus blossom (the calyx is the part that covers the bud before it flowers) that is grown in tropical climates. It is not, as many report, a hybiscus blossom. They are cranberry-red, and the best ones aren't completely brittle (meaning they aren't old) and have a nice sheen to them. You can find them at any Mexican grocery store and many well-stocked supermarkets. Or buy them on line at mexgrocer.com, where unfortunately they are listed as hybiscus flowers. I wouldn't recommend any of the already-brewed concentrates or instant alternatives. Brewing tea with the jamaica "blossoms" is so simple and the result is so fresh-tasting, why use a second-rate product?


Sincerely,
Rick

Dear Lupe:

I'm always excited to taste a family's favorite, so, of course, I'd love the recipe. I may be wrong, but I think I've had a dish that sounds similar to the one you're describing: it was made with a tomato and arbol chile sauce. Am I close?


Sincerely,
Rick

Sadly, we lost...but hopefully there will be rematch!


Sincerely,
Rick

Hi...I have many great recipes for you to try! Pick up a copy of One Plate at a Time and you will find and easy to make Ceviche de Camaron! Lots of variations to try.
Thanks for writing!


Sincerely,
Rick

No worries! Please pick up a copy of Salsas That Cook --We have great salsa recipes and they are written for large quantities. Thanks for writing.


Sincerely,
Rick

Dear Ken:

In my new book, Mexican Everyday, there are a lot of vegetarian options--more than I've put it any other book. One of my favorite ways to prepare tofu is to stir-fry some cubed eggplant and sliced white onion, and remove them. Then I stir-fry some cubed tofu. Add the eggplant mixture back in, along with some roasted tomatillo-chipotle salsa. Serve it sprinkled with Mexican queso fresco for a special dish.

Rick Bayless


Sincerely,
Rick

Dear Ali:

Thanks for your kind words about my show! Though baking is fun, it's a craft that requires many years to master. All culinary schools will have a division that focuses on baking, or you can check out the e-learning center at CIAProChef.com for on-line learning possibilities. When it comes to Mexican baked goods, you'll find some differences from what's taught in culinary schools. My suggestion is that you befriend a baker (preferably in Mexico) who'll let you come and work a few weeks (after you've gotten some States-side professional training). That's when you'll learn the special Mexican techniques. I encourage you to follow this path; there aren't very many top-quality Mexican bakeries in the United States.


Sincerely,
Rick

Probably one of my favorites is our Topolo margarita. Have you tried it? Fresh lime juice, Sauza Conmemorativo tequila, Gran Torres--the best shaken over ice and served straight up! You must have one!


Sincerely,
Rick

Hi there...I am not sure what recipe you are referring too. I do have a new recipe for Seafood Salad Tacos from my new book coming out...I would be more than happy to mail you a postcard of the new book with the recipe. Just let me know where to send it. Thanks for writing.
PS...If you have more info on what recipe you are referring too, please send and I will try to find out which one it is.


Sincerely,
Rick

The hoja santa does have some safrole in the leaves, but not much more than black pepper has. Throughout the jungles of South America it is used as a medicine and the plant is considered completely safe after it has been cooked. For myself, I have no problem eating it raw.


Sincerely,
Rick