June 1, 2023 • 6m
Rick Bayless shares his tasty recipe for Avocado-Tomatillo Salsa that is smooth and zesty, with a bright flavor profile.
June 1, 2023 • 28m
Jammed with a harmonious balance of dried chiles, nuts, seeds, dried fruit, and chocolate, this mole poblano can be ready in about...Read more
June 8, 2023 • 17m
Bunuelos are remarkably thin, golden, crispy pastry disks that are popular throughout much of Mexico, especially around Christmast...Read more
June 15, 2023 • 30m
This recipe does not require many ingredients, but what it does require is a solid gameplan, and good technique. Rick Bayless will...Read more
June 22, 2023 • 22m
Even though Rick Bayless cannot take you to where he learned how to prepare Mexico's most famous sweet treat, he can show you how ...Read more
June 29, 2023 • 19m
On the streets of Morelia, you will find Enchiladas a la Plaza, a wondrous style of enchilada in which a spoonful of richly flavor...Read more
July 6, 2023 • 21m
Though these are more traditionally made with chicken, Rick's favorite version is made with a mixture of roasted vegetables. For t...Read more
July 13, 2023 • 4m
Did you hang on to any of the Oaxacan Pasilla Salsa you made? We are going to put it to deliciously simple use with these Oaxacan-...Read more
July 20, 2023 • 5m
When the temperatures drop, Rick likes to imagine he is somewhere much warmer, snacking on this creamy, crunchy, crowd-pleasing "g...Read more
July 27, 2023 • 4m
Hoja Santa grows wild in the Southwest, but Rick has found a way to grow it in Illinois. The leaves of this plant are used as a wr...Read more
August 3, 2023 • 3m
Get an inside look at Rick Bayless' microgreens garden, a little basement oasis where he grows colorful herbs for his restaurants in Chicago.
August 10, 2023 • 15m
Drive down the Baja coastline from San Diego to Ensenada and you will find many restaurants serving mussels plucked right from the...Read more
August 17, 2023 • 7m
It is no secret: Rick loves kitchen knives. Whenever he travels, he visits specialty stores so that he may bring home something ne...Read more
August 24, 2023 • 7m
Rick would love to be in Oaxaca right now, tasting mezcal, and lazily strolling the Zocalo. Since he is not headed there anytime s...Read more
August 31, 2023 • 18m
Warm and fruit-filled, ponche is the traditional punch served at Christmastime posadas in Mexico. Serve it without alcohol or spik...Read more
September 7, 2023 • 5m
When you buy corn tortillas at the store, your work is still incomplete. Here, Rick shows you a helpful, foolproof way to reheat s...Read more
September 14, 2023 • 8m
Nutty, spicy, and good on just about anything you can put it on, Rick Bayless will reveal how to prepare a tasty salsa macha, your...Read more
September 21, 2023 • 6m
Inspired by the La Guerrerense seafood street cart in Ensenada, Rick heads to the kitchen to create these perfect little scallop t...Read more
September 28, 2023 • 31m
The very best tamales are made from fresh-ground corn masa, and fresh-rendered pork lard. You can make delicious tamales with alte...Read more
October 5, 2023 • 3m
It is true. People always want to know what is inside a chef's home refrigerator, so Rick has decided it is time to give you a glimpse inside his.