If you're in Chicago, come by the restaurant to buy a signed copy. If you're elsewhere, you can buy the book on Amazon.

If you're in Chicago, look for Rick on Windy City Live! on November 12, Good Day Chicago on November 13 and Chicago Tonight on November 14.

Rick will also be on The Talk on November 9 and Rachel Ray on November 26.

The official name is Frontera: Margaritas, Guacamoles and Snacks. The unofficial subtitle should be—What Else Do You Need?! Provecho!

Rick invites you to try Panna, the first-ever video cooking magazine for the iPad and iPad mini. Rick has shared his favorite recipes so that you can easily cook along with him in your kitchen. Available in the app store.

Grilled Fish in Butternut-Red Chile Crema has become my undisputed favorite of the fall menus (Rick and I even served it for a WBEZ event at his house). The slight hint of smoke with the morita chile and the combination of both braised Spence Farm quelites and Nichols Farm butternut mash—autumn perfection on a plate.

For the ninth season of Mexico One Plate at a Time, Rick and his production crew have returned to the origin of much of what we do at Frontera—the state of Oaxaca. If there could ever be considered a cradle of culture for Mexico, it would be Oaxaca. The art, indigenous groups, music, spirits and cuisine are at the heart of the national Mexican identity.

Dia de Los Muertos (Day of the Dead) is celebrated throughout Mexico, but the observance in Oaxaca attracts thousands of people to its cemeteries and town squares to share stories and platters of food. Rick and Deann are in Oaxaca this week to celebrate this special day and are filming an episode to air as part of Season Nine of the show.

The tradition of Day of the Dead in Mexico dates back over 3,000 years, to pagan rituals practiced by indigenous groups to honor dead loved ones. By preparing their favorite foods and drinks, or sharing funny stories and memories, the loss is not as painful or sad. In Chicago, we build our altar at Frontera Grill and invite staff members to share photos and memories of loved ones that have passed away.

Jean Marie Brownson is a member of the crew in Oaxaca with Rick:

"We're in Oaxaca City now capturing the amazing Dias de Los Muertos festivities—everything from shopping for chiles and the special breads at the Central de Abastos market to making mole with friends. We've seen incredible altars in the cemeteries as well as in restaurants and on the zocalo. Last night the crew found themselves in the middle of a parade and marching band on the way to dinner (and super-delicious mezcal cocktails) at Danzantes. Afterwards, the main cemetery of Oaxaca took our breath away—it was filled with candelight, flowers, music and a gentle celebration of life.

Both Diana Kennedy and Susana Trilling have written exceptional books on the cuisine of Oaxaca. A personal favorite dish of mine is the mole verde. Incredible.

Filming Season Nine at Rick's house. Look for the new season to air in the summer of 2013.

If you get the chance to walk through the markets in Oaxaca, you will be overwhelmed by smells, tastes, colors and sounds, but one memory will linger—the scent of wood smoke. Live fire cooking in Oaxaca is as essential to life as making mole. Methods range from low and slow (most memorably with either lamb or goat barbacoa) to hot and fast—you can find thinly sliced cecina and tasajo or charcoal toasted tlayudas on most street corners late at night.

To take advantage of the late summer bounty in Rick's garden, we shot five segments highlighting Oaxaca's love affair with live fire cooking. All the recipes will be available on the website next summer, but as a preview, I've adapted the charcoal-rotisserie roasted chickens to use the more winter-friendly oven roasted "beer can" method.

To roast my chicken, I bought this frame from Sur La Table. I set up the frame with the beer (as if I would be grilling), but instead preheated the oven. The beer imparted a slightly malty taste (that I loved) and helped keep the easily overcooked breast meat more moist and tender. For this recipe, click here.

For another live fire cooking segment, we focused on the versatility of grill-charred ingredients for chunky salsas. A perfect pairing with this beer-brined roasted chicken would be an indoor version of the chunky tomato and poblano chile salsa. For the recipe, click here.

Heirloom tomato and bacon tlayudas with avocado green chile mayo, from Season 9 of Mexico One Plate at a Time.