notes from the mexican kitchen
FRONTERA NOW/

Facebook Live Recipes

Thanks so much to all of you for tuning into our (almost) daily Facebook Live cooking demos — we’re aiming to broadcast from our test kitchen at 1 p.m. Central time. You can access the Chef Rick Bayless Facebook page here.

Sometimes, cooking is the only way to stay centered and we hope you’re getting as much joy out of making these dishes as we are filming them.



June 19: Eggs a la Mexicana + “Dressed” Beer
June 12: Carne Asada Dinner
June 5: Grilled Salmon and Toasty Peanut Salsa + Mezcal Negroni + Ultima Palabra
May 29: Arroz a la Tumbada (Seafood Rice Cazuela)
May 22: Fried Masa Turnovers with Cheese + Mushrooms with Onions & Garlic for Filling Quesadillas + Avocado-Tomatillo Salsa + Cilantro Tequila Tonic
May 15: Chicken Tinga for Tacos + Red Chile Daquiri + Red Chile Limeade
May 8: Grilled Chipotle Beef Tacos with Onions + Smoky Chipotle Salsa
May 2: Red Chile Enchiladas with Chicken and Melted Cheese
May 1: Shrimp Cocktail + Verdita Cocktail
April 30: Crusty Choriqueso Tortas
April 29: Quick Red Chile Adobo + Roasted Tomato Salsa + Grilled Fish in Tangy Yucatecan Achiote
April 28: Black Bean Sauced Enchiladas with Chorizo and Salsa Verde
April 25: Huevos Ahogados (Mexican Shakshuka)
April 24: Bar Sótano’s Jalapeño Grapefruit Cocktail + Ceviche with Avocado, Cilantro & Green Chile
April 23: Grilled Duck in Red Pipían
April 22: Green Chilaquiles
April 21: Grilled Chicken Salad With Rustic Guacamole, Romaine And Aged Mexican Cheese
April 18: Red Peanut Mole
April 17: Crispy Taquitos with Guacamole, Thick Cream and Fresh Cheese
April 16: Red Chile Chicken & Rice with Black Beans
April 15: Trout with Macadamias, Serrano & Green Beans
April 14: Classic Tortilla Soup
April 11: Quick-Seared Poblano Beef Tips + Tequila-Lime “Espuma”
April 10:  Guacamole Master Class + Classic Margarita + Spicy Mezcal Margarita
April 9: Chipotle Meatballs
April 8: Shrimp with Toasty Garlic Mojo
April 7: Creamy Poblano Rajas, Greens & Chicken and Corn Tortillas
April 4: Chipotle Huevos Rancheros with Chorizo, Goat Cheese and Plantains
April 3: Seared Pork Tenderloin with Roasted Tomatillo Sauce
April 2: Seared Fish with Tomatoes, Olives and Pickled Jalapeños
April 1: Spicy Beans & Greens & Masa Dumplings
March 28: Creamy Queso Añejo (Or Goat Cheese) Dressing + Classic Mexican White Rice +
Chipotle Shrimp
March 27: Creamy Corn Soup with Chicken (or Ham) and Poblano Chile
March 26: Tomatillo-Sauced Enchiladas with Spinach and Mushrooms
March 25: Chicken in Tangy Escabeche of Caramelized Onions, Carrots and Jalapeños
March 24: Red Chile Steak with Beans

In addition to these live-streamed videos, please see our Recipes To Get You Through page, a collection of dishes you can make with ingredients you probably already have in your pantry.

Comments

  1. Love Rick’s cooking delicious recipes!!!
    Please I want to keep a copy to cook them during the summer season !! Thanks

  2. Rick, sometimes there are some huge avocados and my mother had a name for them, how’s, I done recall the name. Do you know what they are called?

    Thank you

  3. I would love to see more Mexican inspired cocktail demos with Lanie please! These are very informative and there is nothing else like that out there. At the very least I would love to see a Friday cocktail demo every week in which Lanie pairs a Mexican cocktail with a dish.

  4. Thanks so much for doing this fantastic informal video series! We’ve learned lots of new techniques from these longer videos and they have been a big highlight of the day!

  5. Love these daily food respites that are fun to watch and add to my recipe repertoire!
    Please add the link to
    April 26: Black Bean Sauced Enchiladas with Chorizo and Salsa Verde
    thank you!
    ~janet

  6. I made the roasted Tomatillo Salsa. I wish I had know how easy it is to make. It’s my favorite. Thank you for generously sharing your knowledge. I wish I could have dinner at your restaurant.

  7. Love your recipes. Please let me know in which cookbook I can find how to make chorizo. I now live in New Zealand and Mexican chorizo does not exist here. Mexican food is what I miss most about not living in California. Thanks.

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