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 r...

Bunuelos are remarkably thin, golden, crispy pastry disks that are popular throughout much of Mexico, especially arou...

This recipe does not require many ingredients, but what it does require is a solid gameplan, and good technique. Rick...

Even though Rick Bayless cannot take you to where he learned how to prepare Mexico's most famous sweet treat, he can ...

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

Though these are more traditionally made with chicken, Rick's favorite version is made with a mixture of roasted vege...

Did you hang on to any of the Oaxacan Pasilla Salsa you made? We are going to put it to deliciously simple use with t...

When the temperatures drop, Rick likes to imagine he is somewhere much warmer, snacking on this creamy, crunchy, crow...

Hoja Santa grows wild in the Southwest, but Rick has found a way to grow it in Illinois. The leaves of this plant are...

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

Drive down the Baja coastline from San Diego to Ensenada and you will find many restaurants serving mussels plucked r...

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

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

Warm and fruit-filled, ponche is the traditional punch served at Christmastime posadas in Mexico. Serve it without al...

When you buy corn tortillas at the store, your work is still incomplete. Here, Rick shows you a helpful, foolproof wa...

Nutty, spicy, and good on just about anything you can put it on, Rick Bayless will reveal how to prepare a tasty sals...

Inspired by the La Guerrerense seafood street cart in Ensenada, Rick heads to the kitchen to create these perfect lit...

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

It is true. People always want to know what is inside a chef's home refrigerator, so Rick has decided it is time to g...