Tag Archives: Farmers Market Mexican
Farmers Market Mexican is Back Again
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
Esquites
Farmers Market Mexican is back!
Remember when we launched a new web series called Farmers Market Mexican? And promised that we’d be back in late summer with all-new episodes? We weren’t kidding: Behold four new installments, each one extremely timely and extremely delicious.
In these short cooking classes, Rick tackles four staples of late summer/early fall markets:
- Red Pimento Peppers, which are turned into a crunchy, creamy salad
- Peak-of-the-Season Tomatoes, perfect for a Mexican twist on gazpacho
- Spaghetti Squash, the star of Rick’s Spaghetti Squash Fideos
- Perfect, Plump Plums (or any farmers market fruit, actually), which gets topped with a Tequila-Lime Espuma
Watch all the epsiodes now—they’re waiting for you on Rick’s YouTube Channel!
Grilled Asparagus with Creamy Pasilla Chile
Introducing Farmers Market Mexican, our new web series!
Today we’re psyched to release the first four episodes of our new web series, Farmers Market Mexican. As you’ve probably guessed by now, this series is all about cooking in the moment, with foods from local farmers, and through a Mexican lens.
We’ll be releasing these throughout the summer and fall. But for now, we’re focused on spring. In these first episodes, Rick tackles:
- Asparagus, which he tops with pasilla crema
- Celery Root, which he fries into cilantro-laced pancakes
- Sorrel, which he stirs into a salsa verde and spoons over shrimp
- Mustard Greens, which get turned into a soup with almond and poblano
That should give you enough to cook for a while, right? To binge on all four episodes right now, head to Rick’s YouTube Channel.