Recently answered questions - Rick Bayless

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Chef Rick Bayless will field your questions about Mexico, television, cooking with teenagers, yoga postures, and fiery-hot dried chiles (or anything else you can think of). From time to time members of the Frontera Team including Deb Silberstein, Test Kitchen Director and Website Culinary Director will chime in. Send in your query today.

Check our FAQ page for answers to the most frequently asked questions. Due to the volume of questions we receive, not all can be answered.

Jan. 21, 2012

From SUSAN :

Any chance you could tell me the recipe for Episode 12's vanilla-infused margarita by Chef Dany Lamote? or at least how your bartender would make it? I will not use a mix.

Hi Susan,

That recipe is on the web site. Here's the link. http://www.rickbayless.com/recipe/view?recipeID=375

Deb

Dec. 14, 2011

From Lolly Orser:

Hello!

I am looking for a Christmas gift for a family member who is a big fan of Mexican cuisine. I want to give him unique spices to cook with that cannot be found in your typical grocery store. Is there a website/distributor you would recommend? thanks for your help!

Hi Lolly,

I would check out The Spice House for the freshest spices. They're very knowledgeable and can help you pick out some great choices.

Deb

Nov. 28, 2011

From James Truesdell:

Is the new Tortas Frontera open in Terminal 3? Your web-site says Fall 2011...

Tortas Frontera is now open in the American Airlines wing in Terminal 3. It's across from the Food Court and bookstore.

Nov. 26, 2011

From Charles:

Recipe for Beer pizza dough, Show 1-19-11

Hi Charles,

The recipe is from Season 8. Here's the link. http://www.rickbayless.com/recipe/view?recipeID=354

Deb

Nov. 14, 2011

From jim:

My wife Jane and I are in Chicago on November 27. Are any of your restaurants open on Sunday. Jane always wanted to eat at one of your restaurants.

Hi,

None of our restarants are open on either Sundays or Mondays.

Deb

Oct. 22, 2011

From dave:

Deb,
have been watching Rick down here in Florida on Create for some time but recently i saw him on LWN. Has he switched networks?
Any way,the episode i watched recently he was preparing "street food". can i find those street food recipes in his "Fiesta at Ricks" cook book?
thanks,
Dave,

Hi Dave,

The past seasons of the show are on LWN. Currently seasons are on either PBS or Create. There is a chapter on Street Food in Fiesta. Were you looking for a specific recipe? Some of those recipes are also on the web site. Hope that helps.

Deb

Oct. 18, 2011

From maria:

During the episode on the Baja wine country, you made a dish of chili relleno rojo, where the sauce was made with red wine, and the rellenos were made from dried chillis. I cannot find the recipe in this website. Would you please e-mail the recipe? Thank you.

Hi,

Here's the link. http://www.rickbayless.com/recipe/view?recipeID=352

Sept. 3, 2011

From Pam:

I am sending this question, 15 August 2011. When does the next season of TV shows begin? I cannot find anything on our Las Vegas, NV, PBS station.
Thanks,
Pam

Hi Pam,

Season 8 premieres the week of Sept. 19th.

Deb

From John:

Rick 1 or 2 weeks ago you were making omelet station What was that soup or stew you made with the roasted green chilies and tortilla chips and cheese in it
Any help please
Thanks John

Hi John,

I think that the recipe you're referring to is the Chilaquiles for a Crowd.

Deb

From Michelle:

i miss your show, can u please email me recipes you've done on chanel 11 i love them all.i love your show. Mexican food is my very favorite,

Hi Michelle,

Check out our web site for many of the recipes you've seen on all 7 seasons of "Mexico - One Plate at a Time", plus many more.

http://www.rickbayless.com/recipes/

Deb

Sept. 1, 2011

From Barbara:

Greetings, a few seasons ago I came there to a farmer's market and feast. Are you doing this again now since it is harvest time?? Do you do other dinners? I am a teacher, could I ever help with any elementary school activites? Barbara

Hi Barbara,

The event you mentioned is our Frontera Farmer Foundation benefit. It's always held the beginning of June. I post the information in the newsletter starting in April. Look forward to seeing you next year.

Deb

Aug. 28, 2011

From D. Pierce:

Dear Rick,
How can I optain a recipe from season 5?
Or which cookbook would I find the recipe. Please help.

Thank you very much
Dianna

Hi Dianna,

Which recipe are you looking for?

Deb

June 8, 2011

From Barbara Johnson:

Can you tell me if there are general menus or are they seasonal? For instance, on your website I see menus for May 10-June 4th.....is there a standard menu for the restaurant or are they customized each month?

Thanks - Barb

Hi Barb,

Our menus are seasonal and they change every 30 days.

Deb

June 1, 2011

From Jason Mitchell:

I've read that mojo de ajo can't be kept for long (certainly not three months, as per Rick's recipe) due to concerns regarding botulism. I'm guessing that although you're creating an anaerobic environment, there's sufficient acid in the lime juice to prevent botulism?

Jason

Hi Jason,

There are three rules for keeping mojo. #1 the garlic must be fully cooked, it's raw garlic that you need to worry about. #2 make sure that all the garlic pieces are submerged under a layer of oil. You should replace the oil if the level dips below the garlic. #3 the mojo must be kept in the refrigerator. The oil will solidify, but it melts quickly when you bring it out of the refrigerator. Follow all these rules and you have nothing to worry about.

Deb

May 14, 2011

From Larry Nixon:

Show on garlic on PBS and am unsure
whether one must use the special garlic or if can one use ordinary store
bought garlic.

Larry

Hi Larry,

We use the normal garlic that you find at the grocery store.

Deb

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