Exploring Mexico's Kitchen with Rick Bayless

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 ready in about an hour's time, or more, if you want to let the pot simmer awhile. The key to success is preparation.

Bunuelos are remarkably thin, golden, crispy pastry disks that are popular throughout much of Mexico, especially around Christmastime, and are an obsession of Rick Baylesses.

This recipe does not require many ingredients, but what it does require is a solid gameplan, and good technique. Rick Bayless will walk you through the dish's preparation step by step, and the outcome is well worth the wait.

Even though Rick Bayless cannot take you to where he learned how to prepare Mexico's most famous sweet treat, he can show you how to achieve the luscious texture, enticing aromas, and beautiful caramel color the dish is known for.

On the streets of Morelia, you will find Enchiladas a la Plaza, a wondrous style of enchilada in which a spoonful of richly flavored vegetables is piled atop (not inside) seared, red chili-flavored tortillas. Here is Rick's delish recipe.

This brothy seafood and rice dish can accommodate pretty much anything from the sea you can think of adding to it. When looking to make a nice quick meal, this version of Arroz a la Tumbada is perfect for company.

This is the rusty-colored red chile version of the green chile roasted tomatillo salsa, minus the cilantro. When Frontera Foods opened 25 years ago, this was one of the five iconic salsas on the menu, and ever since, sales have soared.

A plate of these addictive enfrijoladas served with a big salad and cold beer, or fruity red wine, makes for a delicious lunch or supper.

Rick takes the ubiquitous, soul-satisfying, Torta de Milanesa found throughout Mexico, and swaps out the meat for golden-crusted eggplant, then adds fresh goat cheese, fresh greens, a spoonful of smoky chipotle salsa, and cheese garnish.

One of the most essential tools in any home kitchen is a honing steel knife sharpener. Here, Rick demystifies the process so you can get in the habit of keeping your knives ready.

Rick gives you a quick tour of his home kitchen, including some custom-built features he added that add to his ability to entertain guests. Plus, he will offer one key tip for designing your kitchen for maximum efficiency.

This is one of Mexico's most iconic flavors. Here, Rick envelopes seared cubes of steak in a beautiful chile sauce, and the sweet crunch of the caramelized onion offers the perfect counterpoint to vibrant red chile and savory seared beef.

It is time to get frying, and these Taquitos Ahogados are the perfect place to start. Serve them as a quick snack, or as a fun first course, but wither way, Rick guarantees smiles all around.

The ingredients in this dish truly represent the classic flavors from the heart of Mexico. Rick really loves this dish with rustic mashed potatoes made from red or white-skin potatoes that are boiled, not baked. Rice is also welcome.

Here are a few things Rick believes you need to know to become a better cook. Notice that these pointers do not include the size of your kitchen, or the quality of your appliances.

This queso fresco resembles a whole-milk ricotta, but Rick presses it more firmly so that it can be easily crumbled. To tackle this project, you will need an accurate thermometer that registers down to 75 degrees Fahrenheit.

Rick makes two versions of Mexican-style crema. The first is luscious, nutty, and resembles crema de rancho, while the second is sour and more stable when spooned onto warm flautas. Both can be stored for several weeks in the refrigerator.

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.

Pickled red onions are obligatory on any pibil preparations, or fish tikin xic, but Rick also loves them on papadzules, as well as Yucatecan ceviches and tacos. Rick shares the time-tested method he has used in his restaurants for decades.

Rick celebrates Cinco de Mayo by cooking one of Puebla's most classic dishes, Tinga Poblana. Yes, it is typically made with pork, but the flavors are right at home with chicken thighs.

The classic Margarita is a time-honored recipe. It first involves mixing the right ingredients at the correct proportions, as well as choosing a proper orange liqueur, and using tequila that is 100% agave. Then, you can improvise to taste.

Tikin Xic is one of the most delicious, rustic fish dishes in Mexico, one coated with tangy achiote marinade. It is an easy dish if you use fish fillets, and a challenging (yet rewarding) one if you butterfly an entire fish.

Go on, treat yourself. This recipe serves eight 6-ounce drinks for your lucky guests.

Smoky grilled corn on the cob slathered in mayonnaise (or crema) and showered with one of Mexico's bright-tasting garnishing cheeses, spicy powdered chile, and squeezed lime will set your summer afternoon right.