Seasons & Episodes
Avocado-Tomatillo Salsa
Rick Bayless shares his tasty recipe for Avocado-Tomatillo Salsa that is smooth and zesty, with a bright flavor profile.
Beginner's Mole
Jammed with a harmonious balance of dried chiles, nuts, seeds, dried fruit, and chocolate, this mole poblano can be read
Bunuelos
Bunuelos are remarkably thin, golden, crispy pastry disks that are popular throughout much of Mexico, especially around
Chiles Rellenos
This recipe does not require many ingredients, but what it does require is a solid gameplan, and good technique. Rick Ba
Crepas con Cajeta
Even though Rick Bayless cannot take you to where he learned how to prepare Mexico's most famous sweet treat, he can sho
Enchiladas a la Plaza
On the streets of Morelia, you will find Enchiladas a la Plaza, a wondrous style of enchilada in which a spoonful of ric
Enchiladas Suizas
Though these are more traditionally made with chicken, Rick's favorite version is made with a mixture of roasted vegetab
Fresh Cheese Tostada with Oaxacan Flavors
Did you hang on to any of the Oaxacan Pasilla Salsa you made? We are going to put it to deliciously simple use with thes
Green Shrimp Cocktail
When the temperatures drop, Rick likes to imagine he is somewhere much warmer, snacking on this creamy, crunchy, crowd-p
Hoja Santa in My Backyard
Hoja Santa grows wild in the Southwest, but Rick has found a way to grow it in Illinois. The leaves of this plant are us
Microgreens
Get an inside look at Rick Bayless' microgreens garden, a little basement oasis where he grows colorful herbs for his re
Mussels a la Mexicana
Drive down the Baja coastline from San Diego to Ensenada and you will find many restaurants serving mussels plucked righ
My Knife Collection
It is no secret: Rick loves kitchen knives. Whenever he travels, he visits specialty stores so that he may bring home so
Oaxacan Pasilla Salsa
Rick would love to be in Oaxaca right now, tasting mezcal, and lazily strolling the Zocalo. Since he is not headed there
Ponche
Warm and fruit-filled, ponche is the traditional punch served at Christmastime posadas in Mexico. Serve it without alcoh
Reheating Tortillas
When you buy corn tortillas at the store, your work is still incomplete. Here, Rick shows you a helpful, foolproof way t
Salsa Macha
Nutty, spicy, and good on just about anything you can put it on, Rick Bayless will reveal how to prepare a tasty salsa m
Scallop Tostadas with Salsa Macha
Inspired by the La Guerrerense seafood street cart in Ensenada, Rick heads to the kitchen to create these perfect little
Tamales
The very best tamales are made from fresh-ground corn masa, and fresh-rendered pork lard. You can make delicious tamales
What's in My Fridge?
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
Arroz a la Tumbada
This brothy seafood and rice dish can accommodate pretty much anything from the sea you can think of adding to it. When
Chipotle Salsa
This is the rusty-colored red chile version of the green chile roasted tomatillo salsa, minus the cilantro. When Fronter
Enfrijoladas
A plate of these addictive enfrijoladas served with a big salad and cold beer, or fruity red wine, makes for a delicious
Golden Eggplant Torta
Rick takes the ubiquitous, soul-satisfying, Torta de Milanesa found throughout Mexico, and swaps out the meat for golden
Knife Sharpening: Honing Steel
One of the most essential tools in any home kitchen is a honing steel knife sharpener. Here, Rick demystifies the proces
A Tour of My Home Kitchen
Rick gives you a quick tour of his home kitchen, including some custom-built features he added that add to his ability t
Machacado con Huevo
Rick Bayless introduces you to your new favorite breakfast. Ingredients-wise, he encourages you to buy carne seca that h
Molcajete Care
Invest a little time (and elbow grease) now to set yourself up for success later, by taking good car of your molcajete.
Using a Molcajete
Molcajetes are for more than presenting your guacamole creations. Crushing rock against rock will bring out flavors and
My Knife Roll
Hitting the road? Be ready to cook anywhere with a well-stocked knife roll. Here, Rick reveals his essentials.
Oaxacan Piedrazo Salad
In Spanish, a piedrazo translates to a "blow given with a stone," so the name itself serves as a warning. In this Spanis
Potato-Chorizo Tacos
These tacos are down-right delicious. And you can make them in a flash. The best versions of these tacos that Rick has e
Queso Fundido
Queso fundido is, literally, melted cheese. That is, cheese put into an earthenware dish and melted beside, or over, a b
Roasted Tomatillo Salsa
Tomatillo salsa can be made in so many ways, and with varying proportions. Tomatillos are acidic and the process of roas
Sikil Pak
The Mayan-named 'sikil pak' is a preparation that has been passed down for generations. Some cooks emphasize tomatoes in
Sopa Seca de Fideo
While Rick admits there is something thoroughly craveable about a traditional fideo seco dish, this version gives it a r
Tinga Poblana
Rich in roasted tomatoes, browned meat, and smoky chipotle chiles, this is one of Rick's favorite dishes. In colonial Pu
Torta de Elote
Due to its buttery richness, Rick always serves this dish warm from the oven, or after giving it some heat in the microw
Tuna Tostada
Whenever Rick arrives in Mexico City, he always makes a beeline straight to Contramar, Gabriela Camara's groundbreaking
Weights and Measures
When it comes to creating recipes, 'precision' is one of Rick's great talents. Fine-tuning your weighing and measuring s
Beef Tips in Chile Guajillo Sauce
This is one of Mexico's most iconic flavors. Here, Rick envelopes seared cubes of steak in a beautiful chile sauce, and
Taquitos Ahogados
It is time to get frying, and these Taquitos Ahogados are the perfect place to start. Serve them as a quick snack, or as
Seared Pork Chops with Roasted Poblano, Tomatillo, and Nopal Cactus
The ingredients in this dish truly represent the classic flavors from the heart of Mexico. Rick really loves this dish w
Pro Chef Tips
Here are a few things Rick believes you need to know to become a better cook. Notice that these pointers do not include
Queso Fresco
This queso fresco resembles a whole-milk ricotta, but Rick presses it more firmly so that it can be easily crumbled. To
Crema Mexicana
Rick makes two versions of Mexican-style crema. The first is luscious, nutty, and resembles crema de rancho, while the s
Yellow Mole
Here is one of the classic seven moles from Oaxaca. Most would say the lightest, and the simplest. Now, if you are caref
Chorizo and Eggs
Chorizo and Eggs
Tequila and Mezcal
Rick provides an introductory lesson into the world of tequila and mezcal, two glorious agave spirits.
Essential Appliances
A look at the other side of Rick Bayless' kitchen reveals the everyday essential kitchen appliances that set him up for
Street-Style Sopes
Quintessentially simple, perfectly made sopes are about the best thing a person can eat, but like all street food, they
Pickled Manzanos and Onions
These are a welcome condiment throughout Mexico. When manzano chiles are used, they take focus over the onions. When hab
All About Salt
Knowing how to properly season your food with salt is one of the most important lessons Rick Bayless can teach you. Mast
Carne Apache
Carne apache is analogous to beef tartare meats ceviche. Most cooks let the mixture marinade until the meat takes on coo
Knife Skills
Working with a knife is essential to feeling comfortable in the kitchen. Take a closer look at Rick's collection of kniv
Guacamole Class
Guacamole evolves and transforms into what each cook prefers or based on what the occasion demands. While many contempor
Crispy Fried Sopes
The experience of biting into the golden, crispy exterior, yielding to the soft masa within, is different from the class
All About Frying
Do not shy away from a little hot oil. With some know-how, and the right equipment, you are just a few steps away from g
Creamy Greens and Potato Tacos
This dish is inspired by rajas con crema, and by adding potatoes and greens, it becomes a wonderful taco filling. And if
Freezer Preservation
One of the most powerful tools in any home kitchen is the freezer. They are great for preserving food and preventing was
Herby, Spicy Tomatillo Salsa
This salsa tastes so lively and fresh it practically jumps from the dish. Rick has a few suggestions regarding the herbs
Mango-Lime Ice
Soul satisfying summer refreshment is just three ingredients, and one ice cream machine, away.
Nopales Salad
If you have not tasted nopal cactus, it is a little crunchy, like an al dente green bean, but decidedly tangier. It is t
Rick's Favorite Steak Tacos
There is no way Rick could amass a collection of the most essential Mexican recipes without including grilled skirt stea
Chamoy
If you think in terms of dishes that are sweet, salty, spicy, or tangy, chamoy may leave you confused, because its flavo
Chilaquiles Class
Simply put, chilaquiles are Rick's go-to comfort food. After you have made it once, you will understand the proportions
Mexican Pottery
These beautiful pieces are much more than a decorative fruit bowl.
Chiltomate Salsa
Think of Chiltomate as the Yucatecan version of the traditional roasted tomato Salsa de Molcajete commonly found in Cent
Habanero Salsa
For those that like it spicy, get ready. This fiery, floral Roasted Habanero Salsa is one of Rick's all-time favorites.
Tangy Yucatecan Grilled Pork
Even the best Poc Chuc is the simplest of dishes. You will need a charcoal fire, grill-roasted onions, a sharp marinade
Carnitas Three Ways
Rick reveals three ways to make pork carnitas. First, there is the professional version that is hard to replicate at hom
Salsa Mexicana Two Ways
Through the years Rick has shared several recipes for this iconic, ubiquitous salsa. This time, he is adding a twist to
Grilling 101
Never overlook the basics. In this video, Rick discusses the importance of grill maintenance, direct and indirect grilli
Mexican Shrimp Cocktail
These are crowd-pleasing flavors that no one would confuse with those of an American shrimp cocktail. Ketchup? Yes, but
Salsa Bruja
This spicy, herby, spiced vinegar is an act of kitchen wizardry that perfectly complements seafood cocktails, crab tosta
Coctel Campechano
This is what you serve when you want to please your guests with an impressive seafood cocktail. If oysters are added, th
Rick Bayless: My Story (So Far)
Rick is often asked- "How did you end up here?" From a hardworking child in his family's Oklahoma restaurant, to chef, a
Blender vs. Food Processor
Why does Rick call for blending in his recipes when there is a good chance most of you have food processors? It is all a
Puebla Spritz
Inspired by the very popular Aperol Spritz, this cocktail developed by Rick's daughter Lanie Bayless combines Mexico's s
Entomatadas
An English translation does not do this incredibly delicious dish justice. Slight variations in the ingredients you use
Pickled Red Onions
Pickled red onions are obligatory on any pibil preparations, or fish tikin xic, but Rick also loves them on papadzules,
Chicken Tinga Tacos
Rick celebrates Cinco de Mayo by cooking one of Puebla's most classic dishes, Tinga Poblana. Yes, it is typically made w
Margarita Master Class
The classic Margarita is a time-honored recipe. It first involves mixing the right ingredients at the correct proportion
Tikin Xic
Tikin Xic is one of the most delicious, rustic fish dishes in Mexico, one coated with tangy achiote marinade. It is an e
Champagne Margarita
Go on, treat yourself. This recipe serves eight 6-ounce drinks for your lucky guests.
Creamy Grilled Corn with Chile and Cheese
Smoky grilled corn on the cob slathered in mayonnaise (or crema) and showered with one of Mexico's bright-tasting garnis
Classic Tres Leches Cake
Rick presents Tres Leches Cake in its most traditional form. One bite is all you need to comprehend why this is a classi
Green Chile Adobo Dip
This is an herbaceous green chile adobo that gets slightly unexpected company: luscious crema and mayonnaise. In the end
Mojo de Ajo
This version of mojo de ajo asado is the simplest yet and is amazing with pasta and vegetables, such as sauteed eggplant
Red Chile Adobo with Glazed Shrimp
Rick shares a super-easy, super-useful version of classic Red Chile Adobo, that when coupled with the glossy-sweet punch
Salsa Negra
The deep richness and smoldering heat of this Veracruz specialty is just right for adding depth and complexity to simple
Chocoflan
Rick first tasted chocoflan a few decades ago, and it blew him away to the point that he immediately went on the hunt fo
Spicy Mezcal Old Fashioned
It is all about the pasilla chile simple syrup. Make it once, and keep it bottled in your fridge for easy access, and, e
Tequila Old Fashioned
You might not believe this, but ancho chile has a lot in common with bourbon and anejo tequila. Rick will explain why as
Herby Shrimp Cocktail
Go ahead and buy the cooked shrimp at your fish counter. Take those and a few spoonfuls of herby green chile adobo, and
Red Chile Adobo Potatoes
This is among Rick's favorite dishes to share with friends and family. The beautifully complex red adobo is amazing on a
Salsa Negra Eggplant with Black Beans
The smoky, dark richness of chipotle-spiked salsa negra, coupled with the caramelly deliciousness of roasted eggplant, i
Spicy, Garlicky Pintos
Rich in roasted garlic and sparked by feisty arbol chiles, these frijoles pintos refritos are perfect for smearing on a
Bayless Family Pizza!
This recipe has stood the test of time in Rick's family kitchen. His approach began as a grilled pizza that, over time,
Peach-Jalapeno Upside Down Cake
When peaches are in season, Rick loves to make this cake. Over time, he has revealed several recipes for this cake, but
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