Exploring Mexico's Kitchen with Rick Bayless

Rick Bayless shares his tasty recipe for Avocado-Tomatillo Salsa that is smooth and zesty, with a bright flavor profile.

Jammed with a harmonious balance of dried chiles, nuts, seeds, dried fruit, and chocolate, this mole poblano can be ready in about an hour's time, or...

Bunuelos are remarkably thin, golden, crispy pastry disks that are popular throughout much of Mexico, especially around Christmastime, and are an obse...

This recipe does not require many ingredients, but what it does require is a solid gameplan, and good technique. Rick Bayless will walk you through th...

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 to achieve the lusci...

On the streets of Morelia, you will find Enchiladas a la Plaza, a wondrous style of enchilada in which a spoonful of richly flavored vegetables is pil...

Though these are more traditionally made with chicken, Rick's favorite version is made with a mixture of roasted vegetables. For this recipe, he calls...

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-inspired tostadas. T...

When the temperatures drop, Rick likes to imagine he is somewhere much warmer, snacking on this creamy, crunchy, crowd-pleasing "green" version of a c...

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 wrapper, or as a seaso...

Get an inside look at Rick Bayless' microgreens garden, a little basement oasis where he grows colorful herbs for his restaurants in Chicago.

Drive down the Baja coastline from San Diego to Ensenada and you will find many restaurants serving mussels plucked right from the bay's fertile cold...

It is no secret: Rick loves kitchen knives. Whenever he travels, he visits specialty stores so that he may bring home something new for his collection...

Rick would love to be in Oaxaca right now, tasting mezcal, and lazily strolling the Zocalo. Since he is not headed there anytime soon, he figures the...

Warm and fruit-filled, ponche is the traditional punch served at Christmastime posadas in Mexico. Serve it without alcohol or spike it con piquete ("w...

When you buy corn tortillas at the store, your work is still incomplete. Here, Rick shows you a helpful, foolproof way to reheat store-bought tortilla...

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 new go-to condiment...

Inspired by the La Guerrerense seafood street cart in Ensenada, Rick heads to the kitchen to create these perfect little scallop tostadas. If you want...

The very best tamales are made from fresh-ground corn masa, and fresh-rendered pork lard. You can make delicious tamales with alternative ingredients,...

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.