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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Color on the Palateprint-friendly versionMEXICO–ONE PLATE AT A TIME WITH RICK BAYLESS Escaping from a bleak, snowy Chicago day, Rick takes us on a technicolor adventure in Mexico that’s all about how color is an inextricable part of the landscape, the culture, the art and the food—from market stalls that sell a rainbow of tropical fruit to an aguas stand with brightly hued juices on display. We join Rick as he checks out the striking color palette of one of Mexico’s great treasures of modern architecture, the Camino Real Hotel. In his Chicago kitchen, Rick shows us how to make easy Aguas as well as spectacular Tostadas with Black Beans, Radishes and Lettuce with Tomatillo Salsa and a Lime Pie with a bright splash of Prickly Pear Sauce.
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