Season 4

This salsa tastes so lively and fresh it practically jumps from the dish. Rick has a few suggestions regarding the herbs you use.

Soul satisfying summer refreshment is just three ingredients, and one ice cream machine, away.

If you have not tasted nopal cactus, it is a little crunchy, like an al dente green bean, but decidedly tangier. It is the texture that must be wrestled with.

There is no way Rick could amass a collection of the most essential Mexican recipes without including grilled skirt steak tacos. They are simply his favorite. Enjoy.

If you think in terms of dishes that are sweet, salty, spicy, or tangy, chamoy may leave you confused, because its flavor profile includes all those things. In other words, chamoy is a riot of flavor.

Simply put, chilaquiles are Rick's go-to comfort food. After you have made it once, you will understand the proportions and can begin improvising your way through your own unique signature versions.

These beautiful pieces are much more than a decorative fruit bowl.

Think of Chiltomate as the Yucatecan version of the traditional roasted tomato Salsa de Molcajete commonly found in Central Mexico, only this salsa is sparked by the fiery, floral flavors of roasted habanero.

For those that like it spicy, get ready. This fiery, floral Roasted Habanero Salsa is one of Rick's all-time favorites.

Even the best Poc Chuc is the simplest of dishes. You will need a charcoal fire, grill-roasted onions, a sharp marinade for the pork, a plateful of lightly seasoned vegetables, and an explosive dribble of roasted habanero salsa.

Rick reveals three ways to make pork carnitas. First, there is the professional version that is hard to replicate at home. The second is a homestyle method that is easy. The third transforms the first method into something doable at home.

Through the years Rick has shared several recipes for this iconic, ubiquitous salsa. This time, he is adding a twist to the mix.

Never overlook the basics. In this video, Rick discusses the importance of grill maintenance, direct and indirect grilling, grates, seasoning your proteins, essential grilling tools, and more.

These are crowd-pleasing flavors that no one would confuse with those of an American shrimp cocktail. Ketchup? Yes, but that is where it ends. Mexican cooks gravitate more toward tanginess and spice.

This spicy, herby, spiced vinegar is an act of kitchen wizardry that perfectly complements seafood cocktails, crab tostadas, and other similar dishes. The sensory beauty of the finished product will inspire you to give some away as gifts.

This is what you serve when you want to please your guests with an impressive seafood cocktail. If oysters are added, the name of the dish changes to vuelve a la vida, "return to life," because of its purported ability to cure a hangover.

Rick is often asked- "How did you end up here?" From a hardworking child in his family's Oklahoma restaurant, to chef, author, and TV host in Chicago, this is the inspirational story of how Rick Bayless's life-path unfolded.

Why does Rick call for blending in his recipes when there is a good chance most of you have food processors? It is all about blade speed.

Inspired by the very popular Aperol Spritz, this cocktail developed by Rick's daughter Lanie Bayless combines Mexico's spectacular Ancho Reyes chile liqueur with orange liqueur and sparkling wine.

An English translation does not do this incredibly delicious dish justice. Slight variations in the ingredients you use will lead you to create a different dish, such as enchiladas or enfrijoladas.