Posts by Rick Bayless

I don’t focus a lot on the heat. I think I concentrate on flavor more. Heat tends to scare people and I want everyone to try everything! I do serve a blazing hot habenero salsa that is just wonderful. I try to stay away from mild...

Hi Jennifer, The system can be quite tough if you don't have an agent that can shop your book around for you to different publishing houses. I would start with getting an agent and that automatically puts at least one more person...

Alright! Keep cooking!

The wonders of language! Just a millinnium or so ago, almost everyone in Europe spoke the same language. As cultural differences evolved, so did the languages. And now we have Italian, Spanish, French, Romanian and so forth--all...

You're not the first to note the similarities between Souteast Asian and Mexican cooking. It's all owed to the Manila galleons. You see, Manila was the gathering place for goods from all over Asia. And those galleons were the primary...

Thanks a lot for your comment. I mean it—that is when I know that I have done my job.

Dear Panini: There is nothing I like better than Mexican breakfasts. And I know a number of places around the country that have made their name (and, I would guess, a fortune) on specializing in Mexican breakfasts. We...

I find that I don’t use much pepper. You are right, the flavor of the chiles really comes through in cooking and usually needs to be balanced by lime and I always season with salt.

Dear kfm, Terra Madre in Torino in the fall of 2004 was a real highlight for me. To be together with 5000 folks from around the world, all involved in sustainable or traditional food production, was exhilarating. I...

Chorizo or longaniza (as a cheaper, often untied brother is called)… Little Oaxacan sausages tied in 1 ½ inch rounds are deliciously sweet and spicy. The Yucatecan sticks of longaniza from Valladolid are smoky and closer in appearance to...