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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.
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Ask Rick
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Most recent
From David Galloway:
I have been enjoying this season. Today on the salsa show, reference was made to a molcajete....a Mexican mortar and pestle for the making of guac.. I have seen them in very folky forms, like concrete. Also seen them made in granite. And recommendations?
Thanks for your show.
Hi David,
We recommend molcajetes carved from stone. They're more durable than the ones molded from concrete. Gourmet Slueth is one source for the carved versions. Here's a link to their site. http://www.gourmetsleuth.com/Homepage.aspx
Deb
From Tom:
Hi Rick...the mole recipe on your show calls for Chile Mulato. I can't find any where I live. Is there a substitute and where can I get them online? Thanks!
Hi Tom,
You can purchase mulato chiles on line from Gourmet Sleuth. Here's the link to that chile on their web site. Good luck with your mole.
Deb
From Paul Horner:
Just saw your program Rick on making Paella. I was wondering what size Paella pan you used and also where you purchased it. I really like your cooking it gives me an oppurtunity to make your dishes and add alittle of my own touch. This is my favorite food.
Thanks
Hi Paul,
The answer to your question is listed under the television tab in the Season 6 resource guide. All the specialty equipment we used for last season's shows is listed by show title.
Deb
From Rhonda Gentry:
What kind of food processor do you use on your show?
Hi Rhonda,
Check out our new page under Ask Rick -- Frequently Asked Questions. The answer to that question and many more are listed there.
Deb
From Marti:
Hi,
I saw the show Rick did on making pork tinga in a slow cooker. Can you put any slow cooker liner on top of the stove?
Hi Marti,
That's an excellent question. The slow cooker that Rick was using in that show was made by Rival and had a stovetop rated liner, not a regular ceramic liner. We do give instructions on how to prepare the dish, if your slow cooker liner can't be used on the stove. Unfortunately, Rival no longer makes this model. The only stovetop rated brand that still is being manufactured is by All Clad.
Deb
From Susan:
A question about the polvorones recipe. What is the correct amount of butter? The recipe says 2 3/4 cup (11 oz) but those are not equivalent. 16 oz butter = 2 cups. Which is it? 11 oz or 2 3/4 cups??? Please reply before I make the cookies
Hi Susan,
Sorry for the confusion. I was rushing to get this recipe out and made a BIG mistake. It should have been 2 3/4 sticks of butter. I have corrected the recipe. Thanks so much for writing in.
Deb
From Marc Hauser:
Greetings Rick & Friends,
I'm making Braised Turkey in Teloloapan Red Mole for Thanksgiving. In "Mexican Kitchen" the suggested side dish is Mexican white rice and lots of tortillas. Any other thoughts? Would a bean side be too much? Greens of some kind? Even potatoes?
Thanks as always
Marc
Hi Marc,
This dish works well with any of the traditional side dishes at Thanksgiving, so you're only limited by your imagination. Happy Thanksgiving.
Deb
From Lisa:
Hi Rick,
I found your quesadilla cheese making show facinating. Viewed on whyy Philadelphia on 11/14 at 2pm. I was wondering if you could tell me what kind of instant read thermamoter you were using when cooking the milk for cheese? Was it digital?
Thank you.
Hi Lisa,
The thermometer we use is manufactured by CDN. It's their model DTC 450. They redesigned it so the new one looks different from the one Rick used. Here's a link to it on Amazon. http://www.amazon.com/Component-Design-Inc-DTC450-Thermometer/dp/B00279OPDU/ref=sr_1_19?ie=UTF8&s=home-garden&qid=1258485950&sr=8-19
Deb
From Stefanie Smith:
Does Rick offer a "Chef's Table" at any of his restaurants?
Stefanie Smith
Oak Hill, VA and San Diego, CA
Hi Stephanie,
Although neither restaurant offers a chef's table in the traditional sense, we do offer a private dining space in our library which is right outside of the test kitchen. Our library can accommodate up to 12 guests and features the Topolobampo Celebration Tasting menu with customized wine pairings. All five courses will be prepared right in front of you by one of our amazing chefs.
Not only will you enjoy a very memorable dinner, but you'll have the added benefit of spending the evening surrounded by Rick's extensive cookbook collection, which serves as the inspiration for many of the dishes that appear on our menus. Your experience can be as interactive as you'd like, with the chef and service team able to answer any questions you have.
For more information, contact Elizabeth Entwhistle at 312-334-3662 or via email at eentwhistle@fronteragrill.net.
Deb
From Lisa:
In the last 2 months there was a chicken recipe on your website but now it's gone. I have misplaced it-I'm sorry I don't know the name. It was a 1 pot meal & you added tortilla chips w/the other ingredients & drizzled mexican crema on top. Is there anyway you could help me with this recipe?
Hi Lisa,
That recipe is still on the web site, it's called Chilaquiles for a Crowd. Enjoy!
Deb
From Elena:
I saw an episode on PBS where you were discussing the different types of brandy from Mexico. In that segment there was a particular brandy that was in a beautiful white and blue bottle. What was the name of that brandy? And what episode was that?
Hi Elena,
I think that the episode you're referring to was about tequilla. The blue and white bottle from that episode is Clase Azul Reposado which is from Jesus Maria, Jalisco.
Deb
From Purvi :
Hi Rick,
Congratulations for the new addition in your restaurants XOCO. I would like to ask you what is Mexican Corn. All I know is its corn with mayonnaise and chilly and lime. Can you please let me know if any of your restaurants serve this on their menu.
Thank you
Purvi
Hi Purvi,
You're referring to Elote Asado which is a grilled corn that is sold at many street stalls all over Mexico. You'll find a recipe for it on our web site. We often serve it during the season at the restaurant.
Deb
From victoria:
what are the best chiles to buy for chile rellanos?
Hi Victoria,
Usually chiles rellenos are made with either poblano or anaheim chiles. Check out Rick's recipe for this dish in the Authentic Mexican cookbook on page 245.
Deb
From lisa:
What to do with leftover tortilla chips?
Hi Lisa,
You can use leftover (stale) tortilla chips to make chilaquiles. Here's one recipe you can try from Season Six of Mexico - One Plate at a Time. http://www.rickbayless.com/recipe/view?recipeID=64
Deb
From Sandra Frausto:
I love watching your show! You mentioned a cookbook from Ricardo Muñoz-Zurita that is all about chiles rellenos and would like to purchase it but have not been able to find it on-line. Would you mind helping me out?
Hi Sandra,
The title of the book is Los chiles Rellenos en Mexico. Unfortunately it's out of print, so I'm not sure where you'll be able to find it. Sorry I can't be of more help, but at least now, you'll have the correct title.
Deb
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