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.
Return to Hacienda Roasted Chile-Potato Soup Beef Short Ribs Impossible Cake (aka Chocoflan) Champagne Margarita
A Man, A Pan, Paella! Coffee Flan Gazpacho Poblano Sangria Mexicana Mexican Paella with Shrimp, Mussels and Chorizo
Beach Blanket Barbeque Grilled Garlic and Orange Guacamole Grilled Mussels with Tomatillo Salsa Grilled Whole Fish Grilled Cornmeal Poundcake
Let's Do Brunch Caramelized Mango Tart Tomato-Serrano Sauce Cafe de Olla in a Press Pot Baked Chilaquiles with Tomatillo Sauce
Taquisa for Ten Crudite Pork Carnitas Winter Guacamole Paletas de Frutas Michelada
Ice Cream Social Skills Vanilla bean ice cream with ate and cream cheese Rspberry-Watermelon Raspado with fruit salsa Mexican Chocolate-Pasilla Chile Ice Cream Cones
Seafood Cocktail Party Roasted Tomato Shrimp Cocktail Tropical Beach Ceviche Salt and Pepper Ceviche Tecate Mojito
The Whole Tamalada Sweet corn tamales Basic Tamales Pork in Red Chile Filling for Tamales Chicken in Green Chile filling for Tamales Shrimp soup
Summer and Smoke Tomato Carpaccio with Tomatillo Salad “Brava” Steak with “Lazy” Salsa Sweet Corn Ice Cream
Barbacoa Block Party Oaxacan Grilled Tostadas Oaxacan-Style Lamb Pit Barbacoa Lime Ice with Berries Watermelon Cooler
Fiesta in the Fast Lane Tuna escabeche tacos Garlic-black pepper tortilla chips Chipotle baked nuts Mushroom queso fundido Two guacs: pumpkin seed and mango Topolo margarita
Tequila Flights and Bites Beef and Potato Salad Avacado-Dressed Shrimp Pickled Pigs Feet with Cream and Jalapeños Pozole Chocolate Pecan Pie Bars
Street Fare Tonight! Molotes with cheese and chile with mushroom jalapeño Jamaica and Jamaica cosmo Steak tacos with cactus, onion Arbol-tomatillo salsa Huaraches with Chorizo and Salsa
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