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.

test

RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless Season 7: Recipes

Season 7: Recipes

Avocado-Cilantro Mayonnaise
Cheese Chicharron
Chilled Shrimp and Crab a la Veracruzana
Chipotle Peanut Salsa for Grilled Vegetables
Chipotle - Roasted Tomatillo Salsa
Chipotle Steak Sauce
Classic Mexican White Rice with Sweet Plantains
Classic Pork Picadillo-Stuffed Chiles in Tomato Broth
Classic Red Mole
Crab Salpicon
Creamy Queso Anejo Dressing
Crunchy Tomatillo-Avocado Salsa
Duck Carnitas
Enchiladas Especiales Tacuba Style
Fire-Roasted Tomato Salsa
Flour Tortillas
Fresh Cheese
Fresh Tamarind Pulp
Frontera Ceviche
Garlicky Linguine with Seared Shrimp, Chipotle and Queso Anejo
Garlicky Popcorn with Mexican Queso Anejo
Green Chile Chorizo
Green Queso Fundido
Grilled Pork Tacos, Pastor Style
Grilled Skirt Steak or Zucchini Tortas
Herb Green Ceviche
Lacquered Chicken
Late Summer Salsa Mexicana
Lime-Cilantro Vinegreta
Luxurious Rustic Griddle-Baked Quesadillas
Luxury Guacamole Bar
Mexican Snakebite with Tamarind
Mixiotes of Woodland Mushrooms with Mojo de Ajo
Orange-Tomatillo Salsa
Pineapple-Kalamata Salsa for Grilled Fish
Pork Tinga with Potatoes, Avocado and Fresh Cheese
Raw Tomatillo Salsa
Salsa Mac and Cheese
Salsa Mexicana
Seared Fish Fillets in Fruity, Nutty, Garlicky Mojo
Seared Scallops with Chorizo, Potatoes and Green Onions
Shrimp Chiles Rellenos Grilled in Corn Husks
Shrimp in Aguachile
Simple Mashed Black Beans
Slow Roasted Garlic Mojo
Slow-Roasted Pork Carnitas
Smoked Salmon and Poblano Salpicon
Soft Taco Filling: Creamy Chicken and Greens with Roasted Poblano
Warm Chorizo Spinach Salad

Recipes