Recipe from Season 7, Mexico–One Plate at a Time
In a food processor, combine the mayonnaise, avocado and cilantro. Pulse until mayo and avocado are thoroughly combined. Taste and season with salt, usually about 1/4 teaspoon.
I have never been a fan of Mexican cuisine. However, with your television shows I feel like I have discovered a brand new appreciation for Mexican cuisine and I am excited to try it. However, I was unable to locate your recipe for black mole can you tell me where I will be able to locate it? Do you have any live upcoming appearances in CA and if so, when and where? Do you still have the series of shows on Public Television? I will be on my way tomorrow to Barnes & Noble to buy your cook book.
Thank you so much, keep up your shows.
Ruby DI Stefano
We *love* hearing that. Thanks.
Rick is scheduled to appear at the Newport Food & Wine Festival in Newport Beach, Calif. on Oct. 3.
Here’s where you can find more information about Mexico One Plate at a Time. The DVDs can be purchased here, if you’re interested.
Oh, and here’s the recipe for black mole.
I like your cooking
i want to know if cilantro and hot peppers and avocados pair well with arugula lettuce and baby spinach with cucumber and tomatoes( i am such a huge fan of his shows/recipes but, the salad dressings and marinades are my FAVORITES-YUM).
I would enjoy this salad!