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

Thrills and Chiles

MEXICO–ONE PLATE AT A TIME WITH RICK BAYLESS
Episode 4: Thrills and Chiles



As he watches Acapulco’s famous La Quebrada divers leap off a cliff into the sea, Rick contemplates thrill-seeking, and confides that he gets his culinary kicks from the thrill of the chile. So he sets out in search of chile thrills—a quest that takes him from a simple Michelada made with beer and hot sauce to a chile field, a chile vendor, a spicy Shrimp a la Diabla eaten on the run in an Acapulco market, a lesson in preparing Homemade Hot Sauce, and the ultimate chile thrill: a soulful fish adobado, cooked over coconut husks in a simple palapa restaurant overlooking a tropical lagoon.

Television