Hi Judy,

Here's the link to the Cafe Tacuba-Style Creamy Chicken Enchiladas recipe that Rick made on the Moveable Feast PBS special.  I've posted it under recipes - casual fare.

http://www.rickbayless.com/recipe/view?recipeID=167

This recipe is as fabulous as it looks ... enjoy.

Deb

Hi Robin,

This was a recipe invented by Rick's dad and it happens to be one of Deann (Rick's wife) favorites.  The recipe is in "Rick & Lanie's Excellent Kitchen Adventures" cookbook.  The pickles are stuffed with shredded cheese, mayo and pimento.  Rick describes it as like stuffed celery, but made with dill pickles.  Enjoy!

Deb

Hi Chris,

Actually, we do bring one couple with us on our staff trip every year.  The opportunity to join us is a silent auction item at the evening benefit dinner for the Frontera Farmers Foundation.  This year's event will be held on Sunday, June 14th.  If you're not familiar with the foundation you can get more information on our web site.  Should you have the winning bid this year, you can join us for the 2010 trip. 

Deb

Hi Christy,

I’m sorry to say that the avocado scoop is no longer being manufactured.  It's a long and convoluted story, but the short version is that our partner for this specialty line was Copco/Wilton and in the 1 ½ years that the line was available, the company was sold several times.  During the last sale, the decision was made to no longer market our product line.  We’re in the process of looking for a new partner, so that products like the avocado scoop and the chile roaster will be available again.   

Deb

Hi Dana,

At this point, we haven't posted any of our shows on line, but we're looking into it.  However, I'm sending you this link to the CREATETV web site which also carries our show.  On their website you can check to see if our show is carried on one of their local TV channels. The station locator drop down menu is on the left side, middle of the page.  You can also contacting your local PBS station to let them know that you'd like them to start airing the show. Local PBS stations make decisions on which programs to buy based on what their viewers have expressed an interest in.  Thanks for taking the time to write us.

Deb

http://createtv.com/CreateProgram.nsf/ScheduleLookup?ReadForm

Deb

Hi Silvia,

This is a question that we get a lot because the grill looks so amazing.  It's made by Kalamazoo Outdoor Gourmet, but there's more to this grill than just good looks. The one that's installed in Rick's backyard (Model 900HB) is their hybrid grill, which can use either charcoal, wood or gas. There's many options available, so check out their web site for more information. 

http://www.kalamazoogourmet.com/

Deb

It sounds to me like a "reposado" is the type of tequila you should be drinking.  Reposados are tequilas that are slightly aged and tend to be soft and smooth while retaining some agave characteristics.  Oro Azul and Tres Mugeres reposados offer slightly different characteristics.  They're both very good sipping tequilas and not very expensive.

Carlos Alferez    Managing Partner Frontera Grill/Topolobampo and Tequila Expert

Dear Kavita,

For something really special, consider our Frontera Wine Dinner series. I start the evening off with a demo in our upstairs test kitchen - margarita included. Then our sommelier Jill Gubesch takes over and pairs wine with a one-of-a-kind four course dinner.

Hope you can join us!

RB

Since this is actually two recipes and the cook's notes would be helpful if you've never made cajeta before, I'm going to refer you to the Authenic Mexican cookbook.   You'll find the recipe for cajeta on page 293 .  You can substitute tequila for the grain alcohol.  The recipe for Crepas con Cajeta starts on page 294.  This is a great recipe for a dinner party since most of the steps can be made ahead of time.  Enjoy. 

Hi Kristin,

Thanks for your question.  The iron that Rick used in the Ice Cream Social Episode from Season 6 is called a Krumkake Iron.  You'll find the link to buying this iron on our web site under the Television tab.  Click on Resources and Playlists and scroll down to Episode 6.  There you'll find the link to Amazon.  We try and list most of the unusual kitchen items by show. 

Dear Seth:

... Stayed tuned. We just wrapped up the Chicago shoot of Season 7 of our show - and it may have included some delicious homeade flour tortillas.

Dear Tere:

Your favorite espresso will work beautifully in the chocoflan. We use espresso from our restaurant. Just keep in mind that regular, finely ground works best. 

San Miguel and the Guanajuato region are not as well known for their cuisine as Oaxaca, Veracruz or Mexico City-- but there is still tons to be found.  The street food is always delicious. I like Dona Mecha's gorditas on Insurgentes,and the all-night tacos on Mesones and Insurgentes comes to mind.  I would always recommend checking out the Mercado Ignacio Ramirez, for the authentic market experience -not to mention the mouthwatering carnitas close by (Apollo XI on Mesones).

For the most part, if its great soulful cuisine your looking for, steer clear of most of the restaurants (many are geared towards passing tourists).  The one notable exception is La Posadita, on Cuna de Allende.  Beautiful view of the Parroquia and delicious food.

Most importantly. Have fun, be adventurous. Sit in the Jardin and have a fruta with limon and chile de arbol.  I mean how could you not thoroughly enjoy yourself?!

Dear Mary:

Papalo is typically eaten in simple preparations like guacamole or as an herb on sandwiches (the cemitas from Puebla are Mexico's most famous use of papalo).  A little goes a long way, as you've discovered.

It is quite easy to grow and prolific.  I've sowed it directly in the ground after any chance of frost had passed, giving it a sunny spot and plenty of water.  It did very well. 

RB

Dear Izzy:

I've always been a Maná fan, but who hasn't been one at one time or another?  A similar band, Elefante, was a favorite for a while, though these days I've gotten into Nuevo Cumbia--especially Grupo Fantasma.  Their second album is what I've been playing every day for a week.  I love Lila Downs, though I can't listen to her albums over and over.  Same goes for Ozomatli and Café Tacuba.  For those artists, I usually choose my favorites and make playlists.  I also like a lot of older Mexican music--little of it is mariachi, though--and some other Latino artists (Manuchao's most recent album is a current favorite).  I could go on and on, but that gives you a little glimpse into what I'm listening to right now.