Recipe from Season 6, Mexico—One Plate at a Time
Spring is in the air and we are firing up the wood-burning grills, shaking up breakfast cocktails, arranging flowers, baking tarts and creating the most welcoming vibes for our guests, here and at your place too. Takeout: We’ve created a meal for two filled with lively spring flavors to celebrate Easter. Pre-order now for pickup … Continue reading Celebrate Easter with Frontera
Getting a glimpse into the mind of a chef is always a treat. Earlier this week we caught up with Richard James, Chef de Cuisine at Frontera Grill, immediately after a staff tasting of his newest additions to Frontera’s May menu, which he said celebrates the arrival of springtime, highlights new seasonal dishes and resurrects an … Continue reading Chef Richard James Walks You Through Frontera’s Latest Menu
Recipe from Season 5, Mexico—One Plate at a Time
Mangos are in season and here's a great way to use them. Caramelizing the mangos intensifies their flavor and the pecan crumb topping not only compliments the mangos, it also adds the finishing touch to this dessert.
Rick asked. His fans answered. For the twelfth season of Mexico: One Plate at a Time – Bayless’ Best Ever, Rick Bayless returns to bustling Mexico City for an exploration of the country’s most vibrant classics. These are the dishes Rick’s social media followers asked to know. Always the teacher, Rick takes us into the market … Continue reading Mexico One Plate at a Time Season 12: Bayless’ Best Ever
SEASON 1: THE WHOLE ENCHILADA! Highlights from our inaugural season include: Ceviche in the Limelight - Ceviche, traditional Mexican lime-marinated seafood with green chiles and tomato: it's so ancient, so simple. Holy Mole - Rich, complex and shrouded in mystery, red mole is widely regarded as the crowning achievement of Mexican cooking. … Continue reading Mexico–One Plate at a Time, Season 1
SEASON 3: TROPICAL COOL Highlights from this season include: Antojito Jones - Searching from jungle to big city markets for classic Mexican snacks like Carne Asada Tacos, Crispy Sopes, and Blue Corn Quesadillas. Chorizo Hunter - "The Bacon of Mexico," this famous Mexican sausage is not as complicated as you might think. Rick makes Chorizo-stuffed Ancho-Chiles. … Continue reading Mexico–One Plate at a Time, Season 3
SEASON 4: FUSION REVOLUTION Highlights from this season include: Super-Hero Sandwich - Join Rick on a hunt for the perfect snacks as he visits Mexico City street stalls selling everything from tacos and snacks to colorful wrestling masks and capes. Along the way, we discover the history of this uniquely Mexican blend of acrobatics, myth and … Continue reading Mexico–One Plate at a Time, Season 4
SEASON 5: THE YUCATAN! Yucatan is the home of habanero—arguably the hottest chile in the world—and the subject of chiles is the focus of one episode. But Rick catches everyone off guard when he points out that the food of the Yucatan is not hot (the dishes are cooked with mild chiles or a only … Continue reading Mexico–One Plate at a Time, Season 5
SEASON 6: FIESTA AT RICKS! Yucatan is the home of habanero—arguably the hottest chile in the world—and the subject of chiles is the focus of one episode. But Rick catches everyone off guard when he points out that the food of the Yucatan is not hot (the dishes are cooked with mild chiles or a … Continue reading Mexico–One Plate at a Time, Season 6
Real talk about Cinco de Mayo: This year, it’s on a Monday. Which means that, really, you’ll probably celebrate Cinco de Mayo on Cuatro de Mayo, or Tres de Mayo. No problem. The day you celebrate Cinco de Mayo is not important; it’s what you cook that matters. On that front, we have some ideas: Our … Continue reading The Ultimate Cinco de Mayo Party Planner
Today I held a honey manila mango in my hand and brought it close to my face so I could smell it. The aroma grabbed me by the collar, dragged me out of winter and threw me into spring. We’re all still waiting for ramps, spring onions and herbs; but in the meantime, we have … Continue reading This is how you prep—and eat—a honey manila mango.
Life isn’t always as luxurious as you want it to be. Take your daily commute, for example. Chances are you got to work this morning via a car or train. A yacht would have been a more pleasant way to start your day, but there’s that whole time/money/body of water issue. Lunch at Topolobampo used … Continue reading Topolo in 60: A three-course lunch in under an hour
Back in February, the Chicago Tribune’s restaurant critic, Phil Vettel, stopped by Topolobampo to try our Mexico City, 1491 menu. He called it “astonishing,” and we were stoked. Nobody expected he would keep on coming back to Topolo in the weeks following that piece, but apparently he did, and today he’s out with a new … Continue reading Topolobampo receives four stars from the Chicago Tribune!