October 1, 2023
Pickled red onions are obligatory on any pibil preparations, or fish tikin xic, but Rick also loves them on papadzules, as well as...Read more
October 1, 2023
Rick celebrates Cinco de Mayo by cooking one of Puebla's most classic dishes, Tinga Poblana. Yes, it is typically made with pork, ...Read more
October 1, 2023
The classic Margarita is a time-honored recipe. It first involves mixing the right ingredients at the correct proportions, as well...Read more
October 1, 2023
Tikin Xic is one of the most delicious, rustic fish dishes in Mexico, one coated with tangy achiote marinade. It is an easy dish i...Read more
October 1, 2023
Go on, treat yourself. This recipe serves eight 6-ounce drinks for your lucky guests.
October 1, 2023
Smoky grilled corn on the cob slathered in mayonnaise (or crema) and showered with one of Mexico's bright-tasting garnishing chees...Read more
October 1, 2023
Rick presents Tres Leches Cake in its most traditional form. One bite is all you need to comprehend why this is a classic, yet to ...Read more
October 1, 2023
This is an herbaceous green chile adobo that gets slightly unexpected company: luscious crema and mayonnaise. In the end, this is ...Read more
October 1, 2023
This version of mojo de ajo asado is the simplest yet and is amazing with pasta and vegetables, such as sauteed eggplant or blanched broccolini.
October 1, 2023
Rick shares a super-easy, super-useful version of classic Red Chile Adobo, that when coupled with the glossy-sweet punch of agave ...Read more
October 1, 2023
The deep richness and smoldering heat of this Veracruz specialty is just right for adding depth and complexity to simple dishes. I...Read more
October 1, 2023
Rick first tasted chocoflan a few decades ago, and it blew him away to the point that he immediately went on the hunt for the reci...Read more
October 1, 2023
It is all about the pasilla chile simple syrup. Make it once, and keep it bottled in your fridge for easy access, and, easy cocktails.
October 1, 2023
You might not believe this, but ancho chile has a lot in common with bourbon and anejo tequila. Rick will explain why as he shares...Read more
October 1, 2023
Go ahead and buy the cooked shrimp at your fish counter. Take those and a few spoonfuls of herby green chile adobo, and you are ha...Read more
October 1, 2023
This is among Rick's favorite dishes to share with friends and family. The beautifully complex red adobo is amazing on any roasted root vegetables.
October 1, 2023
The smoky, dark richness of chipotle-spiked salsa negra, coupled with the caramelly deliciousness of roasted eggplant, is a flavor...Read more
October 1, 2023
Rich in roasted garlic and sparked by feisty arbol chiles, these frijoles pintos refritos are perfect for smearing on a tortilla o...Read more
October 1, 2023
This recipe has stood the test of time in Rick's family kitchen. His approach began as a grilled pizza that, over time, became a b...Read more
October 1, 2023
When peaches are in season, Rick loves to make this cake. Over time, he has revealed several recipes for this cake, but here he sh...Read more