From Roman:
When you refer to small purple tomatillos, in your Heirloom Tomato Carpaccio with Tomatillo Salad recipe, do you mean milperos?Hello Roman
Wow, you're taking our readers into the graduate school of Mexican cooking! Yes, in many places in Mexico, they call the small purple tomatillos 'tomates milperos' or 'tomates de milpa' because they come up "volunteer" in the corn fields (milpas). They have the best flavor. (By the way, in Oaxca they call them 'miltomates.') To find seeds for this kind of tomatillo, go to johnnyseeds.comRick
Friday, April 25, 2008
From Fabian:
Hello RIck I just was wondering about a recent scholarship that was on the radio in chicago could you tell me a little more about it I only heard the ending please Thank YouDear Fabian
We just launched the Frontera Scholarship, our new
program in conjunction with Kendall College, to send a Mexican-American
student to culinary school. Part of the program is an internship here at our
restaurants - and the chance to accompany the Frontera team on our annual trip
to Mexico in July. This is the first
year of the program and we are all excited!
To qualify, you must be a recent graduate or current
senior in the Chicago Public Schools. Recipients must also be of first or second
generation Mexican origin. All the qualifications and requirements are spelled
out in the application.
Rick
Thursday, April 24, 2008
From Brett:
Hi Rick, Just have to say that your food at Frontera is simply amazing! My question has me searching all over, and I thought it would be just as easy to ask you! I think it would be more exciting as well as keeping the mood to have music playing while cooking. On a recent episode (bacon is meat candy shirt) you had music playing, on an ipod. What was it that you were listening to? Recommendations? Thank you, BrettHello Brett
This year I decided to share some of my playlists--because I, too, love great music when I'm cooking and having friends over. So if you run your cursor over "Television" in our web site, you'll be able to click on "Resources and Playlists." That's where you'll find some of my favorite mixes.Rick
Thursday, April 24, 2008
From Cheryl:
I was preparing to make your "chocoflan" recipe and realized I did not have a 10 inch round/ 3 inch deep cake pan. Is it necessary? I have found one by Wilton and Chicago Metallic on line, any recommendations? I can't wait to try it. Thanks for your show. You, and your garden are an inspiration. Chicago is SO lucky to have you! Hope to see you at the Green City Market. Cheryl HinichDear Cheryl
Hey, Green City Market starts on May 14! And our big 10th Anniversary Festival (even Mayor Daley is coming!) is on Saturday, May 17. The big program (including the all-local birthday cake for everyone--and cochinita pibil tacos from our crew!) starts at 9 am.About that pan: yes, in fact, you need it to make the chocoflan. A regular 10-inch cake pan isn't deep enough to hold everything. We used the one from Wilton that you've already found.
Rick
Tuesday, April 22, 2008
From Joe:
Rick, First off, I love your restaurant, cookbooks, and program. When cooking Mexican in my own kitchen I often ask myself "What would Rick do?" Now to the reason for my inquiry - I must know, where did you get your "Bacon is Meat Candy" shirt you rectnly wore on One Plate at a Time?Dear Joe
Okay. That shirt--one of my prize posessions. I mean, isn't it true? I once met a staunch vegetarian that ate bacon because, as she put it, "bacon's a treat like candy, not like meat." The shirt came from CafePress.com; type bacon into the search field, then scroll through the choices. Very good choices, I might add, for any bacon lover.Rick
Tuesday, April 22, 2008
From Flat:
Hi Rick Please tell me what 'Cajeta' means in English from your recipe 'Flan de Cafe'. I'm very interested to try this recipe. By the way, you've put on a great show for 2008! Thank you.Hello Flat
I am so glad you're enjoying the new shows! Cajeta is Mexico's version of dulce de leche, a caramel that is made by simmering milk and sugar (and sometimes cinnamon) for a long time until it has reduced to about a quarter of its volume and turned golden brown. Very different from our traditional caramel sauces that start with caramelized sugar. (you can make it or, as I did in the recipe you watched me prepare on the show, buy it in a squeeze bottle (available in Mexican and other well stocked groceries). Corona is a reliable brand; I like the cajeta made from goat milk or the one called ' quemada,' meaning that it is a darker caramel.Rick
Friday, April 4, 2008
From Rose:
Hello Rick, I use to watch your show a few years back on PBS WMFE. I came across your show today, and like the new version very much. Do you have any suggestions on low fat recipes? RoseDear Rose
Thanks for the comments. We're having a ball shooting these shows! My book Mexican Everyday has lots of good, simple recipes that are for everyday eating ... meaning they lean toward the leaner side of my repertoire.Rick
Friday, April 4, 2008
From lori:
I'm a little confused on your recipe of Chocoflan. Is the cake on the bottom and the flan on top? I pulled up the recipe and it says to pour the batter in first and then the flan, so when you turn the pan over won't the cake be on top and the flan on the bottom? Help me with the answer before I mess up the recipe. Thank youHello lori
I know it seems confusing--it IS confusing--but you put the cake batter in first, dribble on the flan's custard mixture and put it in the oven. During the baking the cake mixture floats up through the custard before it sets, winding up on TOP when you remove the pan from the oven. Honestly. So ... When you flip your chocoflan over to unmold it, the cake will be on the bottom. EVERYONE LISTEN UP: I've been making the chocoflan a lot recently and I have decided that the cake has the best textures and taste if I use a non-Dutched (not alkali-treated) cocoa.Rick
Friday, April 4, 2008
From spiff:
Hola, Senior~ Rick, I was wondering if your show theme has changed for the new season?!? It seems, that your actuall trips to "Old" Mexico are by the way-side, and your focus is more on your "urban" setting. I have only seen a few of the '08 season, and hope that it does not differ from the seasons past. Keep up the good work, and MUCHO thanks for all your great info, wisdom and insite to a great way of life, cooking and entertainment. Am looking forward to a repeat duel on the Iron Chef.... Peace, Spiff.Dear Spiff
Don't worry, our little re-tooling of the format for Season 6 is just our way of weaving in things a lot of our viewers have been asking for. Namely, how to captures that incredible Mexican fiesta spirit when we're entertaining family and friends back home--without resorting to clichéd sombreros and serapes, a blaring mariachi soundtrack and day-glow green margaritas. But Season 7, which we're deep into working on now, will focus again on places (with a couple of fun new twists in format), taking you to some incredible places that few have visited. I promise.Rick
Friday, April 4, 2008
From emilia:
hey rick!! i think you're a fantastic chef and have done a lot for mexican food!! now, i have a question that has bugged me for ages! why did you name your restaurant "Topolobampo", you see, I was born in a city 10+ miles away from the actual topolobampo, mexico. I'd love to know why!! thanks!!Hi Emilia
Basically I chose Topolobampo because once, when travelling through that little fishing town near Los Mochis in the Northwest Mexican state of Sinaloa, I thought about what a cool word it was. Topo-lo-BAM-po or tplBAM...po (as it's contracted by many of us who say it a thousand times a day) or simply Topolo or, as my mother has been known to say, Topo la Bamba. However you say it, the word brings a smile to your face. Like we hope the food does. There's a longer story, but I'll go into that at another time.Rick