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Showing only recipes by “Rick Bayless.”

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Fresh Green Tomatillo Sauce

This green tomatillo version of the table salsa mexicana seems even more commonplace in Mexico’s snack parlors and street stalls than the...

by Rick Bayless


Red-Chile Sauce with Roasted Tomato

If the flavors of this picante red-chile sauce are well blended, the heat will have been rounded out with a little softening tomato flavo...

by Rick Bayless


Chile de Arbol (Hot Sauce)

It stands in corked liter liquor bottles in markets through west-Central and Northern Mexico, waiting to be taken home to sprinkle on tac...

by Rick Bayless

Comments (5)

Quick-Cooked Tomatillo-Chile Sauce

This everyday Mexican salsa verde is green from a delicious native berry (tomatillo) that frequently bears the name of its very distant r...

by Rick Bayless


Chunky Guacamole (Avocado Relish)

Flavoring Guacamole: In order to accommodate any avocados you might come up with, I’ve written a loose recipe. Some of the blander fruits...

by Rick Bayless

Comment (1)

Relishy Cactus-Paddle Salad

In spite of its being called a salad, this cactus-paddle preparation is actually used more like a condiment—like a coarse salsa mexicana ...

by Rick Bayless


Homemade Thick Cream

It isn’t uncommon to see three or four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well...

by Rick Bayless

Comment (1)

Spicy Jicama Salad with Tangerines and Fresh Coriander

Jicama—the large, bulbous, woody-looking root vegetable—has something of a raw potato texture and a slightly sweet apple taste. And when ...

by Rick Bayless


Shrimp-Ball Soup with Roasted Pepper and Tomato

The simple Mexican flavors of this west-coast specialty are clean and invitingly uncomplicated. The soup is substantial—just the kind of ...

by Rick Bayless

Comment (1)

Fish Broth

One of the most important ingredients in a really good fish soup or sauce is a well-made fish broth. This version that I’ve developed is ...

by Rick Bayless


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