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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From Brett:

Hi Rick,

Just have to say that your food at Frontera is simply amazing! My question has me searching all over, and I thought it would be just as easy to ask you! I think it would be more exciting as well as keeping the mood to have music playing while cooking. On a recent episode (bacon is meat candy shirt) you had music playing, on an ipod. What was it that you were listening to? Recommendations?

Thank you,
Brett
This year I decided to share some of my playlists--because I, too, love great music when I'm cooking and having friends over.  So if you run your cursor over "Television" in our web site, you'll be able to click on "Resources and Playlists."  That's where you'll find some of my favorite mixes.

Sincerely,
Rick
From Joe:

Rick,

First off, I love your restaurant, cookbooks, and program. When cooking Mexican in my own kitchen I often ask myself "What would Rick do?" Now to the reason for my inquiry - I must know, where did you get your "Bacon is Meat Candy" shirt you rectnly wore on One Plate at a Time?
Okay. That shirt--one of my prize posessions. I mean, isn't it true? I once met a staunch vegetarian that ate bacon because, as she put it, "bacon's a treat like candy, not like meat." The shirt came from CafePress.com; type bacon into the search field, then scroll through the choices. Very good choices, I might add, for any bacon lover.

Sincerely,
Rick
From Flat:

Hi Rick

Please tell me what 'Cajeta' means in English from your recipe 'Flan de Cafe'. I'm very interested to try this recipe. By the way, you've put on a great show for 2008! Thank you.
I am so glad you're enjoying the new shows! Cajeta is Mexico's version of dulce de leche, a caramel that is made by simmering milk and sugar (and sometimes cinnamon) for a long time until it has reduced to about a quarter of its volume and turned golden brown. Very different from our traditional caramel sauces that start with caramelized sugar. (you can make it or, as I did in the recipe you watched me prepare on the show, buy it in a squeeze bottle (available in Mexican and other well stocked groceries). Corona is a reliable brand; I like the cajeta made from goat milk or the one called ' quemada,' meaning that it is a darker caramel.

Sincerely,
Rick
From emilia:

hey rick!! i think you're a fantastic chef and have done a lot for mexican food!! now, i have a question that has bugged me for ages! why did you name your restaurant "Topolobampo", you see, I was born in a city 10+ miles away from the actual topolobampo, mexico. I'd love to know why!! thanks!!
Basically I chose Topolobampo because once, when travelling through that little fishing town near Los Mochis in the Northwest Mexican state of Sinaloa, I thought about what a cool word it was.  Topo-lo-BAM-po or tplBAM...po (as it's contracted by many of us who say it a thousand times a day) or simply Topolo or, as my mother has been known to say, Topo la Bamba.  However you say it, the word brings a smile to your face. Like we hope the food does.  There's a longer story, but I'll go into that at another time.

Sincerely,
Rick
From spiff:

Hola, Senior~ Rick, I was wondering if your show theme has changed for the new season?!? It seems, that your actuall trips to "Old" Mexico are by the way-side, and your focus is more on your "urban" setting. I have only seen a few of the '08 season, and hope that it does not differ from the seasons past.
Keep up the good work, and MUCHO thanks for all your great info, wisdom and insite to a great way of life, cooking and entertainment.
Am looking forward to a repeat duel on the Iron Chef....
Peace, Spiff.
Don't worry, our little re-tooling of the format for Season 6 is just our way of weaving in things a lot of our viewers have been asking for.  Namely, how to captures that incredible Mexican fiesta spirit when we're entertaining family and friends back home--without resorting to clichd sombreros and serapes, a blaring mariachi soundtrack and day-glow green margaritas.  But Season 7, which we're deep into working on now, will focus again on places (with a couple of fun new twists in format), taking you to some incredible places that few have visited. I promise.  

Sincerely,
Rick
From richard p:

I have been looking for "season6". When will it be on PBS? Soon I hope!!
Check your local listings for times and start date.

Sincerely,
Rick
From lori:

I'm a little confused on your recipe of Chocoflan. Is the cake on the bottom and the flan on top? I pulled up the recipe and it says to pour the batter in first and then the flan, so when you turn the pan over won't the cake be on top and the flan on the bottom? Help me with the answer before I mess up the recipe. Thank you
I know it seems confusing--it IS confusing--but you put the cake batter in first, dribble on the flan's custard mixture and put it in the oven.  During the baking the cake mixture floats up through the custard before it sets, winding up on TOP when you remove the pan from the oven.  Honestly.  So ... When you flip your chocoflan over to unmold it, the cake will be on the bottom.  EVERYONE LISTEN UP: I've been making the chocoflan a lot recently and I have decided that the cake has the best textures and taste if I use a non-Dutched (not alkali-treated) cocoa. 

Sincerely,
Rick
From Rose:

Hello Rick, I use to watch your show a few years back on PBS WMFE. I came across your show today, and like the new version very much. Do you have any suggestions on low fat recipes? Rose
Thanks for the comments.  We're having a ball shooting these shows!  My book Mexican Everyday has lots of good, simple recipes that are for everyday eating ... meaning they lean toward the leaner side of my repertoire.   

Sincerely,
Rick
From heidi:

I just watched the episode with the beef short ribs & chocoflan. Our mouths were watering! Where do I find these recipes? I have your latest book (recipes are awesome!) They're not in there! Help! Thanks! Heidi Delleman

Everything Season 6 will be live on the website shortly! In the meantime here are the links to the Braised Short Ribs and the Impossible Chocoflan

Check it out and keep coming back for more updates and great recipes!


Sincerely,
Rick
From jen_lehman:

My family recently visited Frontera for brunch while in Chicago. The food combinations were delicious and our server could not have taken us on a better tour of your menu. I'm sure we'll be back to visit. Any plans to offer that hot chocolate to those of us that can't justify a flight to Chicago every time we get a craving? Jennifer in Kansas City
The good new is: We're planning to start making our own Oaxacan-style chocolate (importing the beans from Mexico and grinding them with canela and organic sugar). And once we get it donw, you'll be able to order the chocolate from us to make your own delicious brew. The not-so-good new is that you'll probably have to wait until the first part of 2009 to satisfy your craving.

Sincerely,
Rick
From Richard:

Rick I'm inviting friend's over for a pig roast in a pit. I saw your show on how to roar a pig a while back on TV. Could you please let me know if I can buy a copy of that show. Your pig roast was the best I've seen. Bobby Flay and Emeril can't touch you. Pease let me know ASAP. Thank you
Each season we put 5 of our most popular shows on a DVD.  As you can imagine, the show you're talking about ... well, everyone is talking about. So you can buy it from rickbayless.com.  Just click on this link.  Good luck with your pig roast!  Several people have told me they've followed my procedure and made a lot of people happy. 

Sincerely,
Rick
From debrajo:

If you were invited to participate on Dancing with the Stars would you do it?? I would LOVE to see a Dancing with the Celebrity Chefs!! You'd beat Bourdain and Rachel Ray 4 sure!!!
I'm just waiting for the call.  Two years ago, I competed in our one-evening charity Dancing with Chicago Celebrities. And I won! Definitely one of the highlights of my life.  So Dancing with the Stars?  I'd jump at that in an instant. 

Sincerely,
Rick
From dbmkty:

Rick, Just taped your appearence on Top Chef (haven't watched the whole thing yet)I've followed your career continually since I first met you @ Lopez y Gonzalez and at Alexander's in Costa Mesa. Missed you at the Cleveland Home Show. Tickets to your presentation were SOLD OUT! Just wanted to say Hi. Will make it to Chigo one of these days. Doug Bruce
Thanks!

Sincerely,
Rick
From Mary:

Hi Rick, saw you on Top Chef tonight, and just knew you would pick the jicama tortilla taco, it was so elegant looking. Really Topolo material. My question, I see on the Web that jicama is supposed to be available year round, but have not been able to find any of quality in the last few months. They are shriveled and moldy, if there are any at all. I'm 50 miles outside Chicago, and we have a few great Mexican markets locally, but no good jicama. Any suggestions as to why? I really miss that crispy sweetness with a bit of lime juice and anch chili powder!
Basically, it sounds like you're getting the dregs.  Jicama is strongly in season right now, usually getting a little spotty in quality in the fall.  In Mexico, the new crop of jicamas come in late fall; that's why they little fresh-dug jicamas are part of the mix that goes into piatas at Christmas (along with peanuts-in-the-shell, sugar cane, tangerines and hard candies). Just keep being demanding with your market to get the good stuff. 

Sincerely,
Rick
From Joanne:

Will you be at each of the Wednesday dinners? I am attending the April 9th program and was wondering if you will be there?

Thanks,

Joanne
I will be there! The first part of this great event is a cooking demonstration up in our test kitchen. You will get to sample a little of what I've made while enjoying our fresh margaritas. See you then!

Sincerely,
Rick