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Rick Bayless on 'Frontera: Margaritas, Guacamoles and Snacks'

Rick Bayless on 'Frontera: Margaritas, Guacamoles and Snacks'


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The Chicago-based chef discusses his newest book

Some combinations are just meant to be, like peanut butter and jelly, cookies and milk, and of course, margaritas and guacamole. Rick Bayless has brought Mexican cuisine to the forefront of American dining for more than 30 years, but now he’s written a book to specifically celebrate the pure joy of a tequila-filled evening accompanied by a perfectly mashed avocado-based delicacy.

Bayless has written numerous cookbooks, but this one was meant to be the ultimate crowd-pleaser. "When I ask people what they make out of all those other books that I wrote they say margaritas, guacamole — it’s the thing that everybody loves and everybody wants to have good recipes for and I wanted to help people have an understanding of how to make a classic guacamole but then kind of make it their own by working in seasonal ingredients," he says.

For more about the book, Frontera: Margaritas, Guacamoles and Snacks, watch the video above!


Frontera: Margaritas, Guacamoles, and Snacks

Bartender's Notes: As you read through this recipe, you'll notice that it mirrors pretty classic margarita proportions … with the addition of orange bitters. Bitters work their magic here, as they do in many drinks, by adding depth, complexity and balance to otherwise pretty simple ingredients. And when you're mixing a drink with mezcal, that depth, complexity and balance are the hardest parts to achieve.

Average user rating 4 / 4 Reviews 1 Percentage of reviewers who will make this recipe again 100 %

Limonada

Guacamole with Bacon, Grilled Ramps (or Green Onions) and Roasted Tomatillos

Ideas for serving: When I've got my grill going, I like to make my almost-Oaxacan tlayudas: I spread out commercially made tortillas (I buy them from a local tortillería and let them cool off completely) into a single layer, brush both sides of each one lightly but thoroughly with oil, then grill them until they're crisp. Once they cool, I break them into big rustic pieces for dipping into this guacamole. Wedges of grilled pita make a delicious and unexpected vehicle for dipping. For a pass-around appetizer, slices of crispy grilled baguette topped with a dollop of bacony guacamole are always a hit.

Average user rating 3 / 4 Reviews 6 Percentage of reviewers who will make this recipe again 67 %

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Rick Bayless toasts to margaritas with new cookbook

Fajitas and enchiladas are great, but the real siren call of Tex-Mex surely comes from the classic margarita, that perfect, endlessly refreshing mix of sweet and sour flavors with a subtle bite of tequila. Now the cocktail has its own cookbook from no less of an authority on Mexican cuisine than Rick Bayless with "Frontera: Margaritas, Guacamoles, and Snacks" (W.W. Norton & Company, $24.95), based on the cocktail program at his popular Chicago restaurant.

Working with Frontera mixologist Jordan Johnston, Bayless is sharing 35 margarita recipes ranging from classic to unconventional, plus a series of cocktails based around mezcal, tequila and agua fresca. Bayless says Frontera's popular Topolo margarita is his idea of a perfect version of the drink, but he says readers shouldn't be afraid to break out of the lime rut.

"Make drinks like we eat - whatever is happening at the farmer's markets you can make into a cocktail!" said Bayless via email while on location in Mexico.

To that end, Bayless has categorized his margaritas by season, flavoring them with unexpected fruits and herbs such as tangerine, ginger, pineapple, lemongrass and rhubarb. Since the margarita is at heart a social beverage, the cookbook takes the guesswork out of party portions by including recipes for both individual cocktails and pitchers.

Bayless avoids the debate between frozen and on-the-rocks margaritas by recommending neither, instead suggesting shaking most margaritas over ice and then straining them into a glass to avoid watering down the drink. However, he says that's not the biggest mistake most people make when serving margaritas.

"It's not using fresh-squeezed lime juice," Bayless said. "It really does make a difference!"

One other difference between Frontera's take on margarita fare and the typical Houston version is that though the cookbook includes two chapters on bar snacks and guacamoles of all sorts - guacamole with strawberries and habanero, anyone? - there's nary a mention of queso, virtually every Texan's go-to margarita pairing. Don't worry, Bayless approves.

"Cheese is so welcoming that I agree it goes great," he said.

Sparkling Ginger Margarita

From "Frontera: Margaritas, Guacamoles, and Snacks" by Rick Bayless with Deann Groen Bayless

2 slices ginger the thickness of a quarter (no need to peel), coarsely chopped

1 fresh kaffir lime leaf, cut in half where the leaf is indented (optional)

1½ ounces 100 percent blue agave blanco tequila

½ ounce orange Curaçao or other triple sec

6 to 10 ice cubes (about ¾ cup)

1 ounce sparkling wine, such as a cava from Spain

Instructions: In the bottom of a cocktail shaker, muddle the ginger slices and one of the kaffir lime-leaf halves with a cocktail muddler or a wooden spoon until the ginger is coarsely mashed.

Add the tequila, lime juice, Curaçao, Ginger Agave Syrup and ice.

Cover and shake vigorously until frothy and cold tiny ice crystals will appear in the drink after about 15 seconds of shaking.

Strain into a 6-ounce martini glass and top with the sparkling wine.

Bruise the other half of the lime leaf, if using, by slapping it between your palms to release the aroma.


Cookbooks by Rick Bayless

Rick Bayless has been acclaimed widely as America’s foremost proponent of Mexico’s thrillingly diverse cuisine. In his eight cookbooks, he focuses on classic Mexican dishes, delving into their traditional foundations, cooking methods and cultural backgrounds.

More Mexican Everyday
Simple, Seasonal, Celebratory
By Rick Bayless with Deann Groen Bayless and David Tamarkin (W.W. Norton & Company, 2015) This follow-up to Rick’s groundbreaking “Mexican Everyday” celebrates even more deliciously simple dishes, with quick recipes suitable for both busy weeknights and weekends with friends.

Frontera

Margaritas, Guacamoles and Snacks ***CURRENTLY OUT OF STOCK***
By Rick Bayless with Deann Groen Bayless (W.W. Norton & Company 2012) Rick shares 60 recipes from his restaurant’s most requested offerings: margaritas, guacamoles and snacks.

Fiesta at Rick’s

Fabulous Food for Great Times with Friends
By Rick Bayless with Deann Groen Bayless. (W.W. Norton & Company, 2010) Whether you are hosting an intimate get-together for a few friends or an outdoor extravaganza for a crowd, Rick Bayless shows you the way. Rick presents 150 recipes, from libations and savory nibbles to street food and live-fire grilled meat and fish. Ideal for anyone who wants to spice up their parties.

Mexican Everyday

Easy, Full-Flavored, Tradition-Packed
By Rick Bayless with Deann Groen Bayless (W.W. Norton & Company, 2005) Color photographs by Christopher Hirsheimer
Rick Bayless understands that preparing the bold flavors of Mexican food requires more time than most of us have for weeknight dinners. His latest cookbook is filled with recipes for fresh, delicious, nutritional meals that take less than 30 minutes to make.

Mexico–One Plate at a Time

By Rick Bayless, JeanMarie Brownson and Deann Groen Bayless (Scribner, Fall 2000) Rick Bayless understands that preparing the bold flavors of Mexican food requires more time than most of us have for weeknight dinners. His latest cookbook is filled with recipes for fresh, delicious, nutritional meals that take less than 30 minutes to make.

Salsas that Cook Currently out of stock

Using Classic Salsas to Enliven Our Favorite Dishes
By Rick Bayless with JeanMarie Brownson and Deann Groen Bayless (Simon & Schuster 1998) Rick Bayless has captured the simple truths for transforming readily available produce into bowls of the complex full flavors we enjoy. The lively flavors of Mexico transcend the traditional kitchen, working their vibrant magic on dishes we know and love.


Print is Dead Book

A brand-new collection from America’s leading authority on Mexican cooking. For years, fans have urged Rick Bayless to collect recipes for his prized margaritas, guacamoles, and snacks in one book. Now Rick shares 35 new and classic margaritas, including his version of the perfect margarita, the popular Topolo Margarita, and modern variations made with Mezcal. There’s a margarita for every budget, taste, and season, including the Quintessential Strawberry Margarita. Rick also provides a guacamole recipe for each month of the year, such as a summer guacamole with grilled sweet corn and roasted jalapenos. As added bonuses, Rick suggests aqua fresca cocktails, with fresh fruit juices, and offers recipes for nut and vegetable snacks. Each recipe is written with the kind of exact and easy-to-follow directions that guarantee great results every time. Frontera: Margaritas, Guacamoles, and Snacks is a must-have for anyone who has eaten at Rick’s restaurants or just can’t resist the undeniable pleasure of a margarita and its perfect complements.


Guacamole with watercress and sesame

From Frontera: Margaritas, Guacamoles, and Snacks Frontera by Rick Bayless and Deann Groen Bayless

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Dips, spreads & salsas Mexican Vegan Vegetarian
  • Ingredients: serrano chiles sesame seeds avocados tahini watercress limes


Fiesta at Rick’s offers 150 diverse preparations organized into easy-to-follow chapters. But it’s far more than a collection of recipes. With four complete, can’t-miss menus for parties ranging from a Luxury Guacamole Bar Cocktail Party for 12 to a Classic Mexican Mole Fiesta for 24, Bayless has all your friends covered. Each of these parties has a complete game plan, from a thought-out time line with advance shopping and preparation to a fiesta playlist. Whether a first-time entertainer or a seasoned veteran, anyone can learn from the helpful sidebars, which cover topics such as how to shuck oysters, the perfect avocado for guacamole, and the best way to pick out fresh fish for ceviche preparations. Bayless breaks down the timeless building blocks that make up authentic Mexican food, explaining the value of fresh tortillas and providing surprisingly simple instructions for making your own Mexican Fresh Cheese.

After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

As much as Rick Bayless loves the bold flavors of Mexican food, he understands that preparing many Mexican specialties requires more time than most of us have for weeknight dinners. Mexican Everyday is written with an understanding of how busy we all are. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for “everyday” food: 1) most need less than 30 minutes’ involvement 2) they have the fresh, delicious taste of simple, authentic preparations and 3) they are nutritionally balanced, fully rounded meals—no elaborate side dishes required.

Filled with recipes featured on Rick’s Public Television series, Mexico—One Plate at a Time, this book provides dishes you can enjoy with family and friends, day in and day out.

From the maverick chef the New Yorker called “The David Chang of L.A.” and founder of the wildly popular Kogi taco trucks, comes a cookbook that’s as inventive, creative, and border-crossing as the city to which it pays homage: Los Angeles.

Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.

Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.

Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

Rick Bayless transformed America's understanding of Mexican cuisine with his Mexican Everyday. Now, Rick returns with an all-new collection of uniquely flavorful recipes, each one the product of his evolution as a chef and champion of local, seasonal ingredients.

More Mexican Everyday teaches home cooks how to build tasty meals with a few ingredients in a short amount of time. Cooking Mexican couldn’t be easier, or more delicious. Rick generously reveals the secrets of his dishes—the salsas and seasonings, mojos and adobos he employs again and again to impart soul-satisfying flavor. He explains fully the classic techniques that create so many much-beloved Mexican meals, from tacos and enchiladas to pozole and mole. Home cooks under his guidance will be led confidently to making these their go-to recipes night after night.

"Everyday" Mexican also means simplicity, so Rick dedicates individual chapters to illustrate skillful use of the slow cooker and the rice cooker. Also included are a special variation of the classic chicken-and-rice pairing, Arroz con Pollo, with an herby green seasoning, and an addictive roasted tomatillo salsa that’s flavored with the same red chile seasoning brushed on his lush Grilled Red-Chile Ribs.

Rick loves to highlight the use of seasonal, diverse vegetables. The heart of this cookbook is devoted to modern creations that range from a Jícama-Beet Salad inspired by Mexico’s classic Christmas Eve salad to a sweet-and-tangy butternut braise. Rick's flexible imagination also transforms breakfast into a meal for any hour. His Open-Face Red Chile–Chard Omelet is as great for Wednesday night dinner as it is for Sunday brunch. Not to be forgotten is Rick's array of show-stopping desserts, among them Mexican Chocolate–Pumpkin Seed Cake and Fresh Fruit with 24-Hour Cajeta and Bitter Chocolate. In all his recipes, Rick carefully guides you through every step, suggesting ways to invent, adapt, and simplify without sacrificing flavor.

More Mexican Everyday invites you into Rick's creative kitchen to enliven the way you cook and eat with friends and family.


PUBLISHERS WEEKLY 5 NOV 2012

In the first chapter of his last cookbook (Fiesta at Rick's, Norton, 2010), there was no hiding Bayless's love of tequila. So it is not surprising to find that a full 75% of his latest work is a tribute to tequila-based cocktails, be it the classic margarita, fruit and herb-based variations thereof, modern tequila cocktails, or dessert drinks. There are 35 beverage options in all, with recipes provided for both straining by-the-glass and pouring by-the-pitcher. Why a November release for a drink synonymous with summer? Perhaps because Bayless is out to prove that the margarita is a drink for all seasons, going so far as to offer variations pegged to the calendar. An apple-habanero margarita is deemed appropriate for the fall while a version for winter involves pineapple puree and crushed chile, garnished with the Mexican root vegetable jicama. Of course, proper space is given to the traditional margarita, with meditations on the appropriate lime and the ideal cube of ice. The calendar again comes into play with a chapter entitled "A Year of Guacamoles." Bayless serves up a recipe for each month, from an almond-grapefruit guac to a brown butter guacamole with porcini and crab. A brief selection of fruit, vegetable, and nut snacks brings the reader to an assumed conclusion, yet Bayless cannot help throwing in another eight pages at the end dedicated to the joys of his favorite liquor.


Frontera: Margaritas, Guacamoles, and Snacks

For years, fans have urged Rick Bayless to collect recipes for his prized margaritas, guacamoles, and snacks in one book. Now Rick shares 35 new and classic margaritas, including his version of the perfect margarita, the popular Topolo Margarita, and modern variations made with Mezcal. There’s a margarita for every budget, taste, and season, including the Quintessential Strawberry Margarita. Rick also provides a guacamole recipe for each month of the year, such as a summer guacamole with grilled sweet corn and roasted jalapenos.

As added bonuses, Rick suggests aqua fresca cocktails, with fresh fruit juices, and offers recipes for nut and vegetable snacks. Each recipe is written with the kind of exact and easy-to-follow directions that guarantee great results every time. Frontera: Margaritas, Guacamoles, and Snacks is a must-have for anyone who has eaten at Rick’s restaurants or just can’t resist the undeniable pleasure of a margarita and its perfect complements. 50 color photographs


Read Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless for online ebook

Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless Free PDF d0wnl0ad, audio books, books to read, good books to read, cheap books, good books, online books, books online, book reviews epub, read books online, books to read online, online library, greatbooks to read, PDF best books to read, top books to read Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless books to read online.


Watch the video: Rick Bayless Summer Grilling with Avocados from Mexico (May 2022).


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