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.


From the Kitchen of Chef Rick Bayless

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Questions from October 2009

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

From Mark:

Rick, I recently saw your program where you made grilled pork al pastore. The program note stated the recipe would be on your web site. I checked and isn't. can you e-mail me a copy please.

Hi Mark,

The recipes are now available on the web site both under the recipe section and there's also a link in the Television section.  Thanks for watching and sorry for the delay in getting the recipes up.

Deb