notes from the mexican kitchen

Details on February’s Live Cookalong!

It’s that time once again! Rick Bayless will be going live at 6 p.m. (CST) Friday, Feb. 26 for another online cooking class.

These cooking classes are open to anyone who joins Rick’s YouTube channel at the “Live with Rick!” membership level at $9.99/month, which also gives you access to tons of brand new recipes videos. Join here.

Onto the dinner! We’re kicking things off with Red Chile Roast Chicken. Made with a quick red chile adobo seasoning, it’s one of Rick’s go-to recipes—easy to put together, with genuine Mexican flavor and always satisfying.  

NOTE: If you would like to brine your chicken for the moistest, best texture, you’ll need to do that ahead.  Directions are in the headnote of the recipe, linked below.

For dessert? Carlota. This is the childhood favorite of Latin America—you might say the Latin American equivalent of the banana pudding many of us grew up on. Creamy goodness, softening cookies and your favorite fruit.


• Red Chile Roast Chicken (Or Cauliflower)
• Carlota


• A rimmed baking sheet (I’ll be using a half sheet pan)
• A large microwave-safe bowl (glass, pottery, plastic)
• A pastry brush
• A blender or food processor
• An 8×8-inch baking dish or 6 8-ounce soufflé dishes



For the entrée:

• 4 garlic cloves
• 1 ½ pounds boiling potatoes

For vegetarian version of the dish: 1 small head (about 2 pounds) cauliflower

For the dessert:

• 8 – 10 limes, preferably Key or Mexican
• Strawberries or bananas (or other fruit), optional


For chicken version of the dish:
2 large bone-in, skin-on chicken breasts
4 large bone-in, skin-on chicken thighs


For the entrée:

• Salt
• Cinnamon (preferably Mexican)
• Black pepper
• Cumin
• Oregano (preferably Mexican)
• Apple cider vinegar
• Pure ancho or guajillo chile powder
• Olive oil
• Honey or agave nectar
• Tomatillo salsa, optional

For the dessert:

• 1 14-ounce can sweetened condensed milk
• Mascarpone cheese, enough for 1 1/2 cups OR cream cheese
• Heavy cream
• Vanilla extract
• Blanco tequila, optional
• 1 box Maria wafers


  1. The shopping list calls for all thighs, but the recipe is for breasts and thighs. What will Chef Bayless be cooking? Thanks and can’t wait!!

    1. Good catch, Jonah. We’ve updated the shopping list — get a mix of bone-in breasts and thighs. Here’s what you need:

      2 large bone-in breasts halves AND 4 large bone-in, skin-on thighs.

  2. Excited for the class! The recipe for the carlota also calls for 1 1/2cups mascarpone OR 4 ounces cream cheese plus 1 cup heavy cream or half-and-half. But these aren’t in the ingredient list above—are they needed?

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