Even as the long summer days begin to wane, our local farmers markets remain wonderfully filled with amazing produce.
What to do with that beautiful bounty? If you’re unsure, let Rick guide the way with our next installments of Farmers Market Mexican.
This time around, we’re away from the Frontera test kitchen and in Rick’s backyard, where he’s cooking up seasonal local foods through a Mexican lens.
Quick side note: These latest four episodes—featuring Greens and Beans Tacos, Squash Blossom Soup, Beer Can Chicken and the Mexican street snack esquites—are part of Rick’s brand new YouTube channel, which has (already!) garnered thousands of subscribers.
Here, we’ll save you the click and post them all below. Enjoy!
Greens and Beans with Red Chile and Fresh Cheese
Squash Blossom Soup
Beer-Glazed, Beer Can Chicken