Posts by Rick Bayless

We do offer programs in our kitchen, they are limited--due to the size of our kitchen. You can always send your information to our Managing Chef at the restaurant.

Wow, you have a lot of questions! We serve desserts from all different regions of Mexico. Our dessert menu is different in Frontera and Topolobampo and both change every two weeks. So you can see, we are constantly growing, ...

We do not serve cabeza in our restuarants. I am not sure it would sell too well. As far as what happens overnight, I am not sure what you are referring to. I assume the meat is covered and refrigerated, it would just need to be ...

That is our major fundraiser. Besides that I do some appearances during the year and the money will go towards the foundation. We also rely on our customer base, they do donate throughout the year as well.

I am involved with many organizations, Chefs Collaborative, Slow Food, Raft with Gary Nabhan that are all interested in preserving heritage meats, heirloom vegetables, etc. I think that going through an organization is much more ...

When choosing fresh chiles, whether it's the small hot serrano, jalapeño, or habanero chiles or the larger milder poblano, yellow/wax or Anaheim/New Mexico chiles, always choose ones with unblemished, unwrinkled skin.

Sorry to hear about your health problems. I appreciate it that you want to invest your energy in cooking healthy for yourself. I would recommend choosing recipes that do not overwhelm and are simplified in ingredients and prep work. I...

Hello, I haven't felt that about Mexican cheeses. I feel like they are more widely available than ever. Supremo brands are in many grocery stores, not just the Mexican groceries and make the most popular queso fresco (which I love to...

Hi, We don't make flour tortillas at our restaurant as corn tortillas are what is served in Mexico. We do serve some flour tortillas, upon request and on our quesadillas that we make at lunch. I would stick with the corn--healthy,...

Hi Mark, The flavors of Mexico's quintessential, eponymous salsa (in Mexico Salsa Mexicana--pico de gallo on our side of the border) includes garlic, fresh hot chiles, tomatoes, cilantro, onion, salt and fresh lime juice.