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 Oaxaca 2012


  • 6:20 p.m. Oct. 27 2012

   Just arrived in Huatulco with my production team, scouting Oaxaca for season 9 of Mexico: One Plate at a Time http://moby.to/wuyyv

  • 6:24 p.m. Oct. 27, 2012

     Great tour of Parque Eco-Arqueologico Copalita! View from the highest point overlooking the sea

  • 9:52 a.m. Oct. 28, 2012

     Resto hopping lstnght n Crucecita: Casa Mayor 4 coffee, Sabor de Oaxaca for trad valley food, El Grillo Marinero for seafood, tlayudas Areli

  • 10:08 a.m. Oct. 28, 2012

      El Grillo Marinero: hilites: octopus in ink, seafood soup, seafood cocktail a la marinera, amazing seafood enchipotlad

  • 10:12 a.m. Oct. 28, 2012

     Sunrise over Huatulco's Bahia Tangolunda from my hotel room

  • 11:00 a.m. Oct. 28, 2012

      Huatulco's green certification (Earth Check) & govt "clean beach" program is SO impressive! Stunning beaches!

  • 2:11 p.m. Oct. 28, 2012

     Huatulco: Bahia Maguey, Resto Camarón Gigante: gr8 wood-burning oven, clay comal for tortillas! Very cool tiny bay

  • 2:13 p.m. Oct. 28, 2012

      Sta Maria Huatulco: street stall: Memelas of beans,chicken tinga,quesillo,queso fresco;charcoaled tlayuda w cecina

  • 3:55 p.m. Oct. 28, 2012

      Now in Puerto Escondido: view from my hotel room at Villas Carrizalillo Carrizalillo beach

  • 7:22 p.m. Oct. 28, 2012

       Encamaronadas (cheesey shrimp tacos) on Carrizalillo beach in Puerto Escondido

  • 7:21 p.m. Oct. 28, 2012

    • Pto Escondido mkt: ready for Day of Dead w marigolds everywhere and stunning Day of Dead breads!

  • 7:14 p.m. Oct. 28, 2012

     Pto Escondido mkt: lots of habaneros (incl red 1s--ugh), my fave Zapotec Pleated tomatoes and gorgeous red garlic

  • 7:17 p.m. Oct. 28, 2012

     Pto Escondido mkt: Tostadas by 1000s, stunning fish & rustic handsome pottery, incl choc pots&incense brnrs 4 Muertos

  • 7:20 p.m. Oct. 28, 2012

     Zicaleta beach Pto Escondido: watching surfers and eating chile-salt-lime nuts, garbanzos, favas

  • 7:21 p.m. Oct. 28, 2012

    Pto Escondido: sopes at Pozoleria Las Cazuelas. Beautiful little place, delicious food.

  • 7:22 p.m. Oct. 28, 2012

   Quick dip in the beautiful warm water of Carrizalillo Beach before dinner.

  • 7:24 p.m. Oct. 28, 2012

     A new hybrid that's prettier than it is tasty RT why ugh to the red habaneros? Usually just orange avail here.A new hybrid that's prettier than it is tasty RT

  • 1:21 p.m. Oct. 29, 2012

    Playa Principal, Pto Escondido: cooking fish a la talla over a wood fire

  • 1:21 p.m. Oct. 29, 2012

   Playa Principal, Pto Escondido: filleting just-caught mahi mahi

  • 1:21 P.m. Oct. 29, 2012

   Playa Principal, Pto Escondido: making postas (steaks) of a stunning pampano

  • 1:22 p.m. Oct. 29, 2012

     Roca Blanca, Oax Coast: learning about spear fishing from Don Jose. His catch today: beautiful pargos

  • 1:23 p.m. Oct. 29, 2012

     Amazing 1-hour master class in coffee growing/processing/ roasting/cupping from Gustavo @ Cafe Cafetal/Finca las Nieves

  • 4:24 p.m. Oct. 29, 2012

     One of my favorite places on earth RT Celebrando Cuarenta Años de El Bajio @ El Bajío

  • 8:43 a.m. Oct. 30, 2012

    Cafecito on Zicatela in PE: spicy Oaxacan omelette in tomato sauce, green chilaquiles w tasajo and fried egg

  • 8:43 a.m. Oct. 30, 2012

     Visiting Pto Esconfido lagoon wDon Cesar&local fishermen. Place is ripe w robalo, pargo&little mussels called tichindas

  • 4:31 p.m. Oct. 30, 2012

     Passing thru Sta Cruz Mixtepec on way 2 Oax. Incred energy arnd marigold/coxcomb fields. Tomorrow starts Muertos celeb!

  • 4:32 p.m. Oct. 30, 2012

      Sta Cruz Mixtepec: people r hauling flowers away from the fields by the truckload for their altars

  • 4:33 p.m. Oct. 30, 2012

     Sta Cruz Mixtepec: roadside stands for flowers for Day of the Dead!

  • 5:34 p.m. Oct. 30, 2012

      Lunch of huge tlayuda tortilla crisped in wood oven w 2 moles, quesillo, chorizo, tasajo at La Capilla in Zaachila

  • 5:47 Oct. 30, 2012

      La Capilla, Zaachila: making the huge bland a tortillas on clay comal over wood--for us to wrap our lamb barbacoa

  • 7:20 p.m. Oct. 30, 2012

     AMAZING visit to Abastos Mkt: 10s of 1000s buying 4 Muertos, Oax's most imp holiday: incense,candles, flowers,bread

  • 7:22 p.m. Oct. 30, 2012

     Abastos Mkt, day b4 Dia de Muertos: little figures for altar etc

  • 8:01 p.m. Oct. 30, 2012

     A family making a public Day if the Dead altar in 20 de Noviembre mkt

  • 2:31 p.m. Oct. 31, 2012

    Oax: gr8 din w chef Rodolfo Castellano @ Origen. Aguachile, rstd beet salad w Hierba Santa&goat chs, grld octopus salad

  • 2:45 p.m. Oct. 31, 2012

    Oaxaca: Origen Resto: green pipian w grld turkey, foie, charred calabacitas&chive bulbs

  • 2:46 p.m. Oct 31, 2012

       Oax: Origen: slow-cooked baby goat w tamala squash purée, cilantro foam, charred carrots

  • 2:52 p.m. Oct. 31, 2012

     Oax: Origen: baked Alaska of mamon,leche quemada IC, carm pineapple,meringue;Oax choc-pasilla chile buñuelos,verbena IC

  • 4:30 p.m. Oct. 31, 2012

     MOPATT spec on Oax Day of Dead w good friend Andres: morning mkt, now ready to start cooking mole 2 honor his mom

  • 4:35 p.m. Oct. 31, 2012

    My wife & Andres' sister are putting together their family altar

  • 6:42 p.m. Oct. 31, 2012

     Andres Mendez and I buying ingredients for Muertos celebration

  • 6:43 p.m. Oct. 31, 2012

    The finished altar at the Mendez family

  • 11:51 p.m. Oct. 31, 2012

    One of most spectacular, moving experiences anyone can have: Xoxocotlán in Oax on Oct 31

  • 11:53 p.m. Oct. 31, 2012

     More from Day of Dead evening vigil in Xoxocotlán, Oax.

  • 2:57 p.m. Nov. 1, 2012

    Final pics frm lstnght: shooting our Muertos dinner with Andrés, Laní, family & friends.

  • 3:02 p.m. Nov. 1 2012

         Food we Andrés & I made for Muertos dinner: tostadas w bl beans (avoc leaf), pasilla Oax salsa,queso fresco,simple guac

  • 3:04 p.m. Nov. 1, 2012

      Good Andres & I made for Muertos dinner: black mole with mint-infused rice

  • 11:12 a.m. Nov. 2, 2012

     Lunch at Marco Polo, Oax: Ensalada de mariscos/ seafood salad w salsa mexicana

  • 11:13 a.m. Nov. 1, 2012

     Lunch @ Marco Polo, Oax: whole split fish a la talla from wood-burning oven

  • 11:16 a.m. Nov. 2, 2012

    Visiting r friend On her B&B Rancho Pitaya in Rojas de Cuauhtemoc

  • 11:18 a.m. Nov. 2, 2012

    Day of the Dead altar at Rancho Pitaya

  • 11:18 a.m. Nov. 2, 2012

     Snack of tejocotes (hawthorns) at Rancho Pitaya

  • 12:15 p.m. Nov. 2, 2012

     Visiting dairy ranches/ cheese makers in Rojas de Cuauhtemoc

  • 12:16 p.m. Nov. 2, 2012

     Every single grave in the Rojas de Cuauhtemoc cemetery is profusely decorated. The town band is playing.

  • 12:21 p.m. Nov. 2, 2012

    Rojas de Cuauhtemoc: local orchid from mesquite tree is in great abundance in the cemetery today

  • 3:17 p.m. Nov. 2, 2012

      El Milenario, El Tule: veg chileajo tostadas; corn masa empanadas w green mole and yellow mole--both w Hierba Santa

  • 3:18 p.m. Nov. 2, 2012

     El Milenario, El Tule: mole chichilo w chayote, potatoes and carnitas.

  • 3:19 p.m. Nov. 2, 2012

     El Milenario, El Tule: baking the empanadas on a clay griddle.

  • 5:25 p.m. Nov. 2, 2012

     Fidencio Mezcal: stone "oven 4 rsting agave hearts, stone mill for crushing, pine fermentation tanks, alambic stills

  • 5:27 p.m. Nov. 2, 2012

      Fidencio Mezcal: gorgeous elixir dribbling out after second distillation.

  • 7:03 p.m. Nov. 2, 2012

     Caldo de Piedra, Oax: shrimp soup w tomato/jalapeño/epazote cooked by placing ingred+red-hot rock in gourd to cook

  • 10:58 a.m. Nov. 3, 2012

      Rockin' house lstnght. Started w incred Mezcal list, a taste of 3, plus a taste of not-yet-released Mezcal gin

  • 11:18 a.m. Nov. 3, 2012

      Pitiona: first bites: plantain fritter w goat chs crisp, seafood garnacha w pkld onion, venison memela w queso fresco

  • 11:20 a.m. Nov. 3, 2012

      Pitiona hilites: salad of local greens, wild avoc mash, hb egg, local goat chs: scallop ceviche w squash purée

  • 11:22 a.m. Nov. 3, 2012

      Pitiona hilites: yellow mole w shrooms&pitiona, fideos soup w liquid cheese spheres, squash runner soup w charred jerky

  • 3:34 p.m. Nov. 3,, 2012

      Best Oax lunch ever: grilled chorizo,tasajo,cecina,chile de agua,knob onions cooked over charcoal.Served w perfection

  • 10:53 a.m. Nov. 4, 2012

       Itanoní, Oax: just had an AMAZING conversation w passionate corn guru/evangelist Amado Leyva & his wife

  • 10;56 a.m. Nov. 4, 2012

      Otanoní, Oax: Amado is rescuing heirloom corns (labeled by family, date, location), boiled, rinsed, ground. 3 varieties

  • 10:59 a.m. Nov. 4, 2012

       Otanoní, Oax: making "de ese": tortilla covered w hierba santa, spread w beans, toasted on griddle, rolled

  • 11:03 a.m. Nov. 4, 2012

      Otanoní, Oax:tetela w chicharrón,egg cooked on clay griddle in hierba santa, jelly roll style bl bean tamal n corn leaf

  • 3:27 p.m. Nov. 4, 2012

     Went to beautiful trout farm resto in mts north of Oax. 5000 trout growing out for 10 months.

  • 3:27 p.m. Nov. 4, 2012

    View from our table at the trout farm/resto

  • 3:27 p.m. Nov. 4, 2012

      Trout farm/resto: the best tlayuda a of the trip: crisped over wood fire,1 has delicious chorizo,the other: grld tasajo

  • 3:27 p.m. Nov. 4, 2012

     Trout farm/resto: many trout preps: hilite: creamy "a la mexicana" roasted in foil over wood fire.

  • 3:27 p.m. Nov. 4, 2012

    Trout farm/resto: Hugo Olvera, r Mex City tv producer, witha complete skeleton from his trout. He's very proud

  • 3:28 p.m. Nov. 4, 2012

     Have you seen jamaica grow. At bottom of shot is flower; at top is teardrop calyx that's used to make tea

  • 3:28 p.m. Nov. 4, 2012

     With chef/instructor , we visited gr8 gardens &btiful terrace of her resto La Olla.Pic of her mom w altar

  • 7:40 a.m. Nov. 5, 2012

      Casa Oaxaca: chef Alejandro Ruiz starts you off w salsa that's made in molcajete tableside

  • 7:42 a.m. Nov. 5, 2012

      Casa Oaxaca: gordita of duck carnitas, ricotta-stuffed squash blossom, hierba Santa taquito with chapulin sauce

  • 7:44 a.m. Nov. 5, 2012

    Casa Oaxaca: "barbacoa" of octopus w hierba santa swipe&pozole "risotto"; venison with yellow mole and chayote.

  • 7:49 a.m. Nov. 5, 2012

     Ethnobotanic gardens, Oax: growing jicama,chayote,pulque agave,range of native food plants(tomato, chile, bean, squash)

  • 7:54 a.m. Nov. 5, 2012

     After 9 days scouting 80 locations for season 9 of MOPAT all over the state of Oaxaca,our team relaxes at a rooftop bar

 

Ricks Travel Journal