All questions

From Juli:

Rick,

I'm from Wisconsin and will be making my bi-annual pilgrimage to Chicago in August. It's exciting to hear that you are opening another restaurant (XOCO). Can you share the location/neighborhood so we know where to plan on dining?

Thanks!

Xoco will open in July at the corner of Clark and Illinois, right next to Frontera and Topolobampo. Xoco is a quick service place, specializing in wood-oven tortas (Mexican sandwiches). We'll also be open for breakfast. Hope this helps.

Rick

From abby1980:

come to dallas tx !!!!!!!!!!!

Hi Abby,

Great news, Rick is appearing at the Macy's Galleria store in Dallas on April 25th. For reservations to his demo and book signing, call 866-226-0449.

Deb

From Stephany:

Hi again Rick...I wrote u a question about 10min ago about chocoflan & completely forgot to mention that I added 2 hass avocados to make the recipe interesting since my mother loves them! Could that have been the cause of all the problems?If so, is there a way to add ingredients to keep the avovado?

Hi Stephany,

All baking recipes are based on a formula of ingredients. You can't add ingredients, especially in that quantity, without impacting the recipe. The chocoflan is a very delicate balance of the lightness of the cake batter to the flan mixture. There's no way this recipe can work adding any ingredients to the cake layer. The cake layer would be so dense that the flan couldn't pass through.

Deb

From dennis:

Rick, I was wondering which one of your cook books would carry the most recipe's on mole??

Hi Dennis,

I would suggest "Rick Bayless's Mexican Kitchen". It has 5 different styles of moles.

Deb

From George Jones:

Rick,

What are the specific seeds you will be using in 2009 for your earthboxes?

Do you use any type of automatic wateriing system for your earthboxes?

Do you start your own seedlings? When?

Please also reply to jonesge@yahoo.com

Mucho Gracias,
Jorge

Brian,

This year we are growing chili peppers, serrano, habanero, arbols and others and tomatoes, Valley Girl and other hybrid tomatoes such as supersonic, lemon boy, Florida 91 and some hardy heirlooms such as green zebra and striped roman.

We are also growing mints.

We do use automatic watering, specifically drip irrigation, half gph drippers for each box mounted on half inch tubing suspended over each irrigation tube.

We started chilis seeds in late march and tomatoes in early April, transplanted at end of May.

Good Luck with you Garden,

Bill Shores, Garden Manager

From Gail Lees:

Now tha tWilkliams Sonoma no longer stocks the red sangria mix, is there anywhre else it can be obtained?

Hi Gail,

We get this question quite a lot. This is a seasonal item for William Sonoma. It should be back in their stores in May.

Deb

From FERNANDO LAVIADA:

RICK
WHEN WILL YOUR NEW SEASON WILL START THIS YEAR?
WE ARE ANXIOUSLY WAITTING.

THANK YOU

FERNANDO AND DOLORES
DALLAS, TEXAS.

Hi Fernando and Dolores,

Season 7 of "Mexico - One Plate at a Time" is scheduled to begin in September on local PBS stations nationally. We're very excited about the new season which we shot in Mexico City and at Rick's house in Chicago. The current season is currently being aired on both PBS and the new Create channel.

Deb

From Kris Krajecki:

HI,
I am STILL looking for your red sangria mix!
I was told in December that Williams Sonoma would place an order with you in March and sell them in their sores in April.....but I have not seen them in the stores yet....
Help!
:-)
~Kris Krajecki
630-347-6321

Hi Kris,

It's scheduled to be in the stores sometime in May.

Deb

From M.B.:

Hello! Just hoping to confirm. On twitter. There is someone listed as Rick Bayless http://twitter.com/Rick_Bayless Just want to make sure that is the one and the same. :D

- girl2008

Dear girl2008,

Yep, it's me. If you follow, you can check out what I'm excited about in our restaurant or test kitchen several times a day. I'm even tackling a few 140 recipes. Don't expect a mole recipe. Right now we're testing for our new quick service restaurant, XOCO, that will open in July. We start construction next week. You can follow our progress on my Twitter feed, should you be so inclined.

RB

From Gary L. Moss:

Rick: I've checked your site and couldn't find a recipe for chili colorado. This is tpically made w/ beef and that's the type of recipe I was looking for.

thanks for any help you may provide.

Hi Gary,

Rick has a recipe for Carne con Chile Colorado in his first book, Authentic Mexican on page 250. Enjoy.

Deb

From Rene Roberts:

Hello Rick,
Just love the show "Mexico: One plate at a time" I've watched it for years and seen your daughter grow up..

My question is the bottled caramel you used for Flan in the Paella show, what is it called. Thanks so much...
Rene'

Hi Rene,

The Mexican caramel is called cajeta. The brand that we use is Coronado and for the flan we use Envinada flavor cajeta. Look for it in either Mexican or ethnic grocery stores. If you can't find it, there's a recipe for homemade cajeta in Rick's first cookbook "Authentic Mexican".

Deb

From Ben Ellis:

Rick,

Saw your show about the Pit Roasted Lamb. Where can I acquire information on building a pit like the one you used on the program? Also, I would like some information on Pit Cooking.

Thank you,

Ben

Hi Ben,

We've posted detailed directions on how to build a pit with the recipe for Slow-Roasted Yucatecan Pig in a Pit from Season 5. Here's the link to that recipe.

http://www.rickbayless.com/recipe/view?recipeID=2

Deb

From Judy Henderson:

I can't find the Grilled Cornmeal Pound Cake Recipe.
Judy

Hi Judy,

Thanks for bringing this to my attention. As much as I try to stay on top of the web site, we do sometimes have hyperlinks that no longer work. I hope to have this one fixed soon, but in the meantime, here's the link to that recipe.

http://www.rickbayless.com/recipe/view?recipeID=71

Deb

From Asher:

Hi Chef:
Just saw an episode of your show in which you prepare 'dzeek.' Where can I find a detailed recipe?, it looks delicious!

Hi Asher,

Here's the recipe you're looking for. It's on our web site under starters. Enjoy!

http://www.rickbayless.com/recipe/view?recipeID=20

Deb

From Lawrence Acosta:

Hey chef,
I have been on an epic quest to find a good recipe for tacos al pastor that can be made at home. I have tried a few variations but none seem to come even close to the ones I had in Mexico. What would you recommend? Thanks a lot chef.

Hi Lawrence,

Tacos al pastor are one of my favorite street foods of all time. On the next season of Mexico - One Plate at a Time we tackle the best way to make tacos al pastor at home. Luckily, you won't have to wait too long... Season 7 is going to launch this September on your local public broadcasting station.

RB

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