All questions

From Sylvia Calderon:

You had a chilli expert featured on one of your shows. He was once a college professor. His specialty was chilli's. He started cooking for the university cafeteria. Then started a restaurant because he had become so popular at the restaurant. Who is he? His specialty is chilli rellonos.

Hi Sylvia,

You're referring to Ricardo Munoz-Zurita and his book - Los Chiles Rellenos en Mexico.

Deb

From Elizabeth:

We were looking trew your recepies and were not able to find a recepi we saw in tv it had Shrimp and salsa verde or i think it was chile poblano could you please help me in giving me the recepi or guididng me in finding it in your website thank you

Hi Elizabeth,

When you're looking for recipes from Season 7, check under the Television tab and then click on Season 7 recipes. I think the one you're looking for is the Shrimp Chiles Rellenos. Hope this helps.

Deb

From daniel schindorff:

where can i find silver tequila or any thing close or better

Hi Daniel,

The unaged tequila is commonly referred to by several names, Silver, Blanco, Plata, or White. What you're looking for is a tequila that is 100% agave. Our favorite brands are: Cazadores, Herradura, Tres Generaciones, El Milagro, Oro Azul, and El Tesoro. Hope this helps.

Deb

From Linda:

Where can I find a Rick Bayless Pepper Roaster Griddle? They seem to be impossible to buy online.

Hi Linda,

They're no longer being manufactured. You can check out our FAQ page for a more detailed answer about why they are no longer being sold.

Deb

From Yvonne Stephens:

Hola,
I would like to buy volume where Rick builds pit for barbacao.
Is it 5 or 6.
Please advice asap, because I have to have it send to my mailbox in US and then have someone pick it up and bring it to Tequisquiapan Mexico where I live and are building a cookingschool
Thanks, saludos, Yvonne

Hi Yvonne,

It is Season 5, but the directions on how to build the pit are on line. You'll also find detailed instructions in Rick's new book, Fiesta at Rick's. Hope this helps and good luck with your new business.

Deb

From Kari:

Are gift certs available for Frontera Grill? How do I buy one?

Hi Kari,

We do have gift certificates and they can be used at Frontera, Topolo, and XOCO. They're on the web site under shopping. Here's the link.

Deb

From PEGGY DAVIS:

I woulkd like tio know what seasonings were used to make barbecued roadside chicken?

Hi Peggy,

That recipe is from the Mexican Everyday cookbook. It uses ancho powder, mexican oregano, cloves, mexican cinnamon, salt, fresh garlic, cider vinegar, and orange juice.

Deb

From Michael Aylward:

Has a date been set for the special farmers dinner/benefit that Rick's Foundation does? I believe that it was on a weekend in June last year.

Hi Michael,

The date is Sunday, June 12th. Farmers Market in the afternoon and dinner in the evening. We haven't started taken reservations yet. It's usually about 1 month ahead.

Deb

From Clarisa:

I was watching your show with the Luxury Guacamole Bar. I love how you decorated the table with the flower pots with the bowls inside. Where did you buy the flower pots and the bowls that fit perfectly inside the pots? Its a wonderful idea to use at my next party. Thank you for your help.

Hi Clarisa,

We took the bowls we wanted to use to the garden center and found the flowerpots that would work.

Deb

From DOUGLAS WILLIAMSON:

Rick was cooking with Ming on PBS on the restaurant's roof/garden. Rick mentioned that the garden boxes were for "third world" countries. I am drawing up plans for my new home outside of Loveland CO. Please provide info (mfg-vendor) for these garden boxes so that I can have fresh produce. Thanks!

Hi Douglas,

Check out our FAQ section on the web site. All your answers are there with links.

Deb

From Kathleen Anderson:

Question about Poblano chiles: Why is it necessary to remove the skin before eating? I just watched the show about Chiles Rellenos, and every time the chile was blackened and skin was removed before stuffing. Is there something wrong with the skin?
Thanks so much!

Hi Kathleen,

The skin is very tough and isn't pleasant to eat.

Deb

From Edd:

I saw Rick and daughter make a puffy pastery in an oven-- which was then filled with fruit. I cannot find the recipe. Please help.

Hi Edd,

I think that the recipe you're referring to is the Mango Tart from Season Six. Enjoy.

Deb

From Bev:

Hi Rick, a few years ago I purchased your chile pepper roaster from Sir La Table. I am trying to buy a couple more but have been unsuccessful in finding them anywhere. Please help me find them! Thank you!

Hi Bev,

In our frequently asked questions, you'll find the answer to your lack of success. Wilton dropped the line many years ago and that roaster is no longer available.

Deb

From Nancy:

I happened to run into Bayless, and I wanted to try this marinade with the scallops? or was it shrimp??? To add was mango, papaya.....would you happen to know the name of the recipe?
Thank you!!!

Hi Nancy,

I'm not sure exactly which recipe you're talking about, however, it might be the Tropical Beach Ceviche which is in Rick's new book "Fiesta at Rick's". It's also on our web site.

Deb

From Jean M:

My two adult children live in Chicago and love the Frontera Grill. Are gift cards available to this restaurant? I would like to give them the cards as Christmas gifts.

Hi Jean,

Gift certificates are available year round through our web site. They can be used at Frontera, Topolo, and/or XOCO.

Deb

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