Rick Bayless's Blog, page 2

Fiesta at Rick's Release Party Photos

What initially started as another Book Release Party became a joint celebration when we decided to officially premier our new Frontera Beer we created with Goose Island, Marisol. But the party took on a completely different tone when it became a celebration for Fiesta at Rick's making the New York Times best seller list. I felt so lucky to have the people who helped make this book what it is (my wife, daughter, editor, photographer, friends and family) under one roof (well we were outside...

Fiesta at Rick's Twitter Contest: Week Two Winners

Recipe for Week 2:

" Rst 1#tomtllos,1 on,3 grlc,3 serranos;puree;sear n oil 2 thkn;simr w 2c broth,.5c crema.Oil,micrwv 12 torts,roll w rstd veg,sauce, chs, bake "

Wow, this week we received even more entries! You people really know what you are doing! It was much harder this time around to choose the winners.  Again, I went with simplicity, smile-provoking beauty and mouthwatering punch. For week two, here are my winners:

First Place: Pam S.

Other Winners:

Fiesta at Rick's Twitter Contest: Week One Winners

Thank you to everyone who submitted pictures for the week one recipe. It was not easy sorting through the dozens and dozens of entries we received.

Here is the Recipe for Week 1:

" Sear 1.25# bnls chix brst; cool, cube. Brn 1 onion,add 3 grlc,2 poblanos (rstd,pld,slcd),6 oz chard,1c broth,1c crema.Boil2 thickn.Add chix "

Check Out the ten best:

First Place:  Alisa P.

Second Place: Jeff F.

Third Place: Joe

Other Winners:

Rick and Martha, A Media Match Made In Heaven (…or the Kitchen)

Check Out the Highlights Here

Rick Shoots an Episode with Christopher Kimball of America's Test Kitchen

Rick and Chris just shot a great segment on empanadas for America's Test Kitchen on PBS. They made Crispy Wheat Flour Turnovers with Well-Seasoned Meat (Empanadas de Picadillo). Check out this delicious recipe:

Crispy Wheat Flour Turnovers with Well-Seasoned Meat
Empanadas de Picadillo

Yield:  16 turnovers

This recipe originally appeared in Rick's first book "Authentic Mexican".  It was revised for a segment that Rick did with Chris Kimball for the America's Test Kitchen TV show.
Ingredients:

How Safe is Mexico for Travelers?

Read this great piece from AOL Travel writer Anne Johnson on where to travel to in Mexico.


How Safe is Mexico?

Rose White's Famous Caramel Cake

It's rare that you taste a cake with such an evocative flavor.  It's more than just fabulously good:  it tells a host of stories, each one full of care and generosity.  At least for me, because I grew up in a world where cakes like this were the most delectable way anyone could show support and love and concern.  Rose works with my friend, Elizabeth Karmel, and though Rose has lived in Chicago for 50 years, the recipe was brought here by her Missisippi-born mother.  You may have remembered...

My take on Street Food

I—and so many journalists and bloggers—have called Xoco my "street food concept." To some, calling Xoco's offering "street food" is just plain inaccurate: nothing is prepared or served at a stall on the street. To others, that detail is inconsequential: Xoco offers the kind of food you can find at street stalls all over Mexico. So which is right?
In my opinion, both are. But it's a little complicated. Where and how you serve food is sometimes as important as the food you serve, and...

What I Like About Twitter

A lot those who follow me on Twitter (@rick_bayless) have asked me why I post—more specifically, why I take time to answer followers' questions.  The broad answer is pretty simple:  I love to share the beauty of the world I live in (after 3 decades as a food professional, I still find the world I work/live in really beautiful and fascinating) and I love to teach.  Couple those two reasons with my dedication to sharing (read: awaken Americans to) the full range and complexity of Mexican...

My Insider's Take on Opening Week at Xoco

The lead-up to Xoco's opening actually started about 2 years ago when I was brainstorming with some of our chefs, lamenting the fact that it was almost impossible to find a place on the Frontera and Topolo menus for a few of the flavors we'd fallen in love with on our many teaching and research expeditions through Mexico—flavors that aren't focused on the long-simmered moles and sauces that those restaurants specialize in; flavors that slap you in the face with their simple, bold brightness...