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.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Rick's Twitter Travel Guide: Merida, Yucatan 2011


  • 11:38 a.m. Feb. 9th 2011
    Nectar (Merida) highlights: gr8 chard frm Hugo D'Acosta (near Ensenada) & luscious 2009 Mariatinto(tempr/cab/p sir) http://moby.to/knk12a
  • 11:35 a.m. Feb. 9th 2011
    Nectar (Merida) highlights: dulce d papaya c/queso:sugar-poached papaya layered w brioche, Edam chs ice cr,wh choc http://moby.to/on9zy4
  • 11:32 a.m. Feb. 9th 2011
    Nectar (Merida) highlights: Quail "puchero": rice-stuffed quail breast,veg,mint,wood sorrel,cil,epazote,rich broth http://moby.to/848ekd
  • 11:29 a.m. Feb. 9th 2011
    Nectar (Merida) highlights:"surf'n'turf" 3 seafud+peccary/quail/venison, veg,herbs,avoc,chicharron powder,2 glaces http://moby.to/bx4u9x
  • 11:20 a.m. Feb. 9th 2011
    Nectar (Merida) highlights: Banana leaf wrapped fish/plantain/green chile cooked in clay. Broken open with rock http://moby.to/wt73z1
  • 11:16 a.m. Feb. 9th 2011
    Nectar (Merida) highlights: sashimi robalo, wild shroom vinaigrette, coral honeysuckle, cil, toasted bread "puree" http://moby.to/vn0lx0
  • 10:23 a.m. Feb. 9th 2011
    Great! RT @myfriendjoshua just made yr Corn Chowder w/ Rstd Tomatillos & Pablanos. It was amazing! How does it look? http://twitpic.com/3y0fec
  • 8:16 a.m. Feb. 9th 2011
    I am headed to Cabo, La Paz & Todos Santos. Haven't been in years. I need your recommendations for authentic food there!

  • 4:59 p.m. Feb. 8th 2011
    Lunch at Kinich in Izamal YUC: papadzules tortilla around hb egg, pumpkinseed sauce, tomato sauce. http://moby.to/yofwm0
  • 4:58 p.m. Feb. 8th 2011
    Kinich in Izamal: Relleno Negro:black-spiced meatball w hb egg,chix,sauce of spices/burnt chile.Lots o black food http://moby.to/0hjekp
  • 4:52 p.m. Feb. 8th 2011
    Merida Yuc Culinary School garden. Cilantrón (sawtooth cilantro), local (small) epazote http://moby.to/x7h5da
  • 10:15 a.m. Feb. 8th 2011
    Btiful morning n Merida Yuc. Ready 4 2nd class at Esc Culinaria del Sureste. Nice garden 4 students. Pic: Yuc oreg http://moby.to/q8nw92
  • 6:48 p.m. Feb. 7th 2011
    Sous chef Shaw Lash getting last prep 4 my class in Merida Yuc 2nite.Teach outdoors. 75 degrees. Sour orange margs http://moby.to/gnj3mn
  • 3:09 p.m. Feb. 7th 2011
    Buying ingred n Merida Yuc main market 4 a class 2nite. New arrival here: Sabino red habanero-only orange/green b4 http://moby.to/ibpqso
  • 12:23 p.m. Feb. 7th 2011
    Roberto Solis Progreso bfast: torta de cielo (almond cake) and local version of Brioche http://moby.to/bfbuj6
  • 12:21 p.m. Feb. 7th 2011
    Roberto Solis Progreso bfast: tamales colados (smooth polenta-style tamales) filled w lobster, roasted in ban lvs http://moby.to/16xvl7
  • 12:18 p.m. Feb. 7th 2011
    Roberto Solis Progreso bfast: eggs scrambled w Chaya greens. Served w kut (roasted habanero salsa) http://moby.to/wtivjh
  • 12:15 p.m. Feb. 7th 2011
    Roberto Solis Progreso bfast: xcatic chiles stuffed w smoky longaniza de Valladolid, smooth tom sauce http://moby.to/gqsh4c
  • 12:11 p.m. Feb. 7th 2011
    Progresso YUC: BEAUTIFUL bfast w group @ beach house of Nectar chef Roberto Solis. Buffet of 15 delicious dishes http://moby.to/qb13gc
  • 12:03 p.m. Feb. 7th 2011
    Merida, Yuc, main square Sun night:making marquesitas: super-thin pressed "cookies" baked on iron. Rolled as crisp http://moby.to/rhyeew
  • 10:22 a.m. Feb. 7th 2011
    Sunday night, Merida, Yucatan: main square. This was the inspiration for churro shape in Xoco http://moby.to/qy36kh

Ricks Travel Journal