December 6, 2011
Why Cascabel? By Rick Bayless
By:
Rick Bayless
In my early twenties, I had an epiphany. I was in graduate school toiling my way toward what I’d hoped would become a professorship in anthropology and linguistics. I thought my complete fascination with the way culture expresses itself through language would never fade, when I suddenly found the kitchen consuming way more of my attention than the library. I was confused and conflicted until I woke up to one important truth: I was learning as much about cultures by recreating their spicing and cooking methods as I had by studying the way they string together words. The kitchen was becoming my unique and comfortable window to culture. And for that, I had a head start: I’d grown up working in my family’s barbeque restaurant in Oklahoma City, and I understood first-hand how food reflects the history and geography of a place. I had seen how food binds people together with a sense of regional pride. Especially barbeque.
But after several years of this culinary cultural exploration, I recognized that I wasn’t attracted to just any culture. I’d done my undergraduate work in Spanish language and literature and Latin American studies, and Mexico felt more like a spiritual and culinary home to me than anywhere else on the planet. More than the barbeque pits I’d grown up with, more than the gastronomic Meccas of France and Italy, China or Japan. I found Mexico’s confluence of cultures—Indigenous, Spanish, African, French, Japanese, Chinese—rich with flavor and fascination. The country’s wildly diverse regional cuisines blended with that legendary hospitality and effervescent spirit of fiesta became my obsession. Read more
August 27, 2011
Nichols Farm Visit
July 29, 2011
Frontera Day Trip to Spence Farm
Spence Farm has truly been one of the pillars of the Frontera kitchen. Their ability to thrive as a small, sustainable farm amidst miles and miles of commodity corn is astonishing. They have grown a number of unique and exotic items for us including heirloom corn varietals, and paw paws. Marty and Kris Travis, owners of Spence Farm, were gracious enough to spend the day showing our staff their entire operation. Check out these pictures below.
June 18, 2011
Photos From City Farm
December 11, 2010
Fiesta at Rick’s HOLIDAY Twitter Contest Winners
Once again, I am completely blown away by the beautiful photos and creative recipes that were submitted. From our classic Topolo Margrita, these winners went in many different directions and came up with some fabulous drinks (for those who didn’t win, I hope the buzz you got was prize enough!) I would like to thank my very generous twitter followers for allowing me to share their fabulous recipes with you all. Happy Holidays!
This is the recipe all of these winners started with: R Classic Topolo Marg: mix 1.5c frsh lime j+3/4c sugr.Chill.Add 2.25c anejo teq+1/2c Torres Orange Liq.Shake well w ice.Serve up,saltd glass
Adam L
Resucitador Cadáver #8
- 1 oz Tequila Ocho Reposado 2008
- 1 oz Cocchi Americano
- 1 oz fresh meyer lemon juice
- 1/2 oz Domaine de Canton
- 1/2 oz Grand Marnier
- splash mezcal (Del Maguey Santo Domingo Albarradas)
shake with ice. serve up.
Chrystal O.
Made with Don Eduardo anejo and a little more squeezed clementine juice for my twist. Read more
September 29, 2010
Photos from Spence Farm Harvest Feast
August 14, 2010
Building Blocks of the Mexican Kitchen: Parts One and Two
August 9, 2010
Fiesta at Rick’s Twitter Contest: Week Four Winners
Recipe for Week 4:
“Proc 4 grlc,6T ancho,4t sugr&peppr,5t salt,1t oreg,½t cumin.Rub 4 slb ribs;ovrnite.Bake 300 75 min.Blend:7oz chiptles&3/4c honey.Grill;glaze”
This contest has truly been a remarkable experience for me. For the past four weeks I have seen so many beautiful and unique interpretations of a 140 characters. I got the most entries so far in the final week of this contest. Here are this weeks winners:
First Place: Svetlana W.
August 5, 2010
Gracias a Nuestros Amigos Latinoamericanos
Muchísimas gracias a todas las personas que se han comunicado conmigo para felicitarme por haber ganado Top Chef. Estoy muy orgulloso de haber podido representar a la cultura y cocina Mexicana.
August 2, 2010
Fiesta at Rick’s Twitter Contest: Week Three Winners
Recipe for Week 3:
” 8oz slicd raw scallops+1c grapefrt j:45 min.Drain;blend 2/3c juice,1-2 chipotles,4 rstd grlc,2T br sgr.Mix w scal, red on,trop fruit,jicama “
This was perhaps one of the most challenging recipes yet. With little instruction on how to chop fruit and veggies, it was really up to the participants to show their creativity. I truly received some beautiful entries. For week three, here are my winners:
First Place: Erika
