All questions

From Mary Kay Galanos:

Recipe on One Plate AT A Time Cut pork chunks and brown, cut onions,garlic, red potatoes saute in pork drippings. Add to crock with 1 can chopped tomatoes,small can of chipolte peppers, worchester sauce,
mexican oregano and salt. crock on High for 6 hrs. How much of each ingredients

Hi Mary Kay,

The recipe you're referring to is the Pork Tinga recipe from Season 7. You'll find many of the other recipes from this season on our web site under Recipes / Season 7.

Deb

From Sue Griffiths:

Hi from warm Oklahoma,
Our grandaughter is getting married in September & Rick is (Oliver's)her husband to be's favorite chef Ashley & Oliver are both great cooks. We would love to buy an autographed copy of Ricks newest cookbook for Oliver for a special guift to him. Is this possible.

Hi Sue,

There are two ways of getting an autographed cookbook. We do sell autographed cookbooks in all three of the restaurants, Frontera, Topolo, and XOCO during regular business hours. Since you're out of town, the other way is to call our sister company Frontera Foods at 312-595-1624 x 120. If you just want the book autographed, it can go out in a few days. If you'd like it personalized, it can take up to two weeks, depending on Rick's travel schedule.

Deb

From Jon Kammen:

1. Problem with recipe: Mojo de Ajo "Liquid Gold".
Tv show recipe added Red Pepper Flakes. Problem recipe web site does not mention using pepper flakes.
Question I add or not add red pepper flakes?

2. What brand / model knives Rick use?

I enjoy the TV show

Jonathan Kammen
910 822-2245

Hi Jon,

You can add either dried chili flakes or finely diced chipotle chiles. It's an option to the original recipe and it's up to your taste and how you're planning on using the mojo. It's great either way. In answer to your knife question, Rick uses Wustkof knives. Thanks for watching.

Deb

From Dilia Vercella:

Rick, could you please let me know where
I can purchase a cast iron slow cooker
like the one I've seen you use on your show. Thanks.
Dilia

Hi Dilia,

The one that Rick used on the TV show is no longer available. It was made by Rival. The only cast iron slow cooker that is currently available is made by All Clad.

Deb

From Ragnvald Lister:

Rick was cooking a fish in a grill basket, he smearded it with a paste made from a block of red stuff. What is the red stuff?

Hi Ragnvald,

The seasoning that Rick used is called Achiote Paste and is sold in Mexican grocery stores and on the internet. The paste is made from annatto seeds and is mixed with garlic and other seasonings. We recommend either Yucateco, La Anita or Marin brands.

Deb

From Ron Willoughby:

How do I make your Liquid Gold?

Hi Ron,

Liquid Gold is Rick's name for Mojo de Ajo. Here's the link to that recipe on our website. http://www.rickbayless.com/recipe/view?recipeID=244

Deb

From Jackie:

I have a chocolate question. You usually specify Mexican chocolate a lot...can you give a few examples of some brands? I seems to see Abuelita at almost every Mexican grocery store, but I'm never sure if that's the correct type because it looks like it's mostly for hot chocolate drinks. Thanks!

Hi Jackie,

Thanks for your question. We prefer the Ibarra brand of Mexican chocolate.

Deb

From Gail:

Hi Rick,

Where can I get a tortilla press?

Hi Gail,

Most Mexican grocery stores carry tortilla press or if that's not convenient, check out Gourmet Slueth on the internet. We recommend that you buy a cast iron tortilla press. Hope this helps.

Deb

From Bill Meszaros:

Just saw episode 7, season 7 (The soul of mole) great show! Question is: The outside little brick fire pit was awsome. Are there any plans out there of how to build one?
Thanks, Bill

Hi Bill,

Directions on how to build the fire pit that Rick used in the mole show are in his new book "Fiesta at Rick's". The mole pot (cazuela) that Rick used is from Melissa Guerra.

Deb

From Sarah Lopez:

Rick
In an episode of "Mexico One Plate at a Time" you mentioned a Mexican grocery store that makes fresh chorizo and has a good produce section but I don't recall the name please refresh my memory Also are there any carnicerias that make chorizo verde in Chicago
Bless You & Yours
S Lopez y fam.

Hi Sarah,

Casa de Pueblo on 1834 South Blue Island Avenue in the Pilsen neighborhood is the grocery you're referring to. Their phone number is (312) 421-4640. They made their own homemade red chorizo, but I don't know of any place in Chicago that's making green chorizo. We do have an easy recipe on the web site for making your own green chorizo. You can purchase the spinach powder from Amazon or leave it out since we're added it only to enhance the green color. Thanks for watching.

Deb

From Sarah:

Enjoyed your program showing how to make green chorizo. I tried to find a recipe for the traditional red chorizo and came up blank. Could you share a recipe with me?

Hi Sarah,

There's a recipe for the classic red chorizo in Rick's coobook, "Mexico One Plate at a Time"

Deb

From NORA GARCIA:

When does Rick go to Mexico with his cooking staff. We missed him a couple of summers back and wanted to visit La Frontera?
We plan to go to Chicago and visit his restaurant this summer/2010.
Thanks,
Nora Garcia

Hi Nora,

We're closed from July 4th through the July 7th for our annual Mexico staff trip. We'll reopen on the 8th. Just a reminder, our restaurants are always closed on Sundays and Mondays year round.

Deb

From Jason Olmo:

Hi, I am just wondering if you make your tortillas fresh for Frontera or if you buy them in, and if you do make them fresh do you make your own nixtimal for masa or do you use masa harina. Thank you for your time.

Hi Jason,

Our tortillas are made fresh in the restaurant every day, all day long. We start with fresh masa which is ground for us by a local tortilla factory and is delivered daily.

Deb

From Brigitte:

Where can I buy epazote seeds ? My husband says it is mexican oregano ? We live in a latin neighborhood in San Francsico, with many mexican and central american stores, but have never seen this herb.

Thank you.

Hi Brigette,

Here's a link to one of the seed companies that we buy from Seeds of Change, but it's also sold on Amazon and through Local Harvest.org. Epazote isn't the same herb as Mexican oregano.

Deb

From Bill Kohler:

Hi Rick, love your shows! My mother was from Spain & moved to Mexico when she was only 2. She used to make a mexican noodle dish called "fideo". Very thin noodles and I was addicted to it. I'm trying to find a recipe and was wondering if you are familiar with this dish. Many thanks, Bill

Hi Bill,

Rick has a version that he published in the "Rick Bayless's Mexican Kitchen" cookbook. It may not be the same dish you remember from your childhood, but his version is delicious.

Deb

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