Posts by Rick Bayless

Hi Phatch, I really like the classic, soufflé-battered stuffed poblanos (usually I get one cheese, and one with minced-pork picadillo) with roasted tomato-chile sauce.

Dear Katbalou, No happy accident, we are very thoughtful about what goes into our prepared food line. We visit the sites where it is made, and teach the staff how to roast tomatillos. Glad you like it.

Hello Suzanne, Frontera Fresco is a kiosk on the 7th floor at Marshall Fields (Macy's-UGH!) on State Street. It is a project done with Frontera Foods, our prepared food line company. You will find Tortas, Tortilla soup and even...

Hi Again Shroom, I am a big fan of "no bad food". I think you should be able to eat everything that you like and live a healthy lifestyle. I try to look at it as everyday eating versus celebration eating.

HI Shroomgirl, We will be having our 4rh Annual Frontera Farmer Foundation event Sunday, June 11 of this year. Over the past 3 years we have been able to give out just about 100,000 to our local farmers for capital improvement grants...

Hi Delta, I am sticking to what I know...Authentic Mexican Food. Although I love the food of Thailand (I have traveled there several times with my family) I don't think I will be opening a Thai restaurant anytime soon! As far as the tv...

Dear Dan, In Mexico, pipián is a simple mole that emphasizes the nuts or seeds that are blended to thicken the sauce. The seed that has traditionally thickened a sauce like this since pre-Columbian times is Mexico's native pumpkin...

C'mon on...why not ask me what my favorite dish is, favorite kid, etc! They are all so flavorful, and used in so many dishes, I couldn't choose. I do love roasting chiles though...poblanos especially--the work horse of the Mexican...

Hi Bond, The Iron Chef is a lot of hard work, and my team and I spent a lot of time working on it. The time is real on the show--yes, you hear that woman announcing how many minutes you have left. You do not get paid, it is strictly...

Hi Laprese, Well, I'm not sure that I'm all that famous. I have been working at our restaurants for nearly 20 years and have written 6 cookbooks, so I have been around awhile. At least you know about me!