Exploring Mexico's Kitchen with Rick Bayless - Season 3

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.

Here is one of the classic seven moles from Oaxaca. Most would say the lightest, and the simplest. Now, if you are careful with the chicken and vegetable poaching, the result can be quite nice, and the sauce is completely traditional.

Chorizo and Eggs

Rick provides an introductory lesson into the world of tequila and mezcal, two glorious agave spirits.

A look at the other side of Rick Bayless' kitchen reveals the everyday essential kitchen appliances that set him up for success as a home cook. What is on your wish list for your kitchen?

Quintessentially simple, perfectly made sopes are about the best thing a person can eat, but like all street food, they can be a challenge to make indoors. Simple as they may look, the perfect pressing, baking, and pinching takes practice.

These are a welcome condiment throughout Mexico. When manzano chiles are used, they take focus over the onions. When habaneros are used, it is best to add a small amount. White onions are most common, but red onions are welcome too.

Knowing how to properly season your food with salt is one of the most important lessons Rick Bayless can teach you. Master this lesson, and you will be a much better cook.

Carne apache is analogous to beef tartare meats ceviche. Most cooks let the mixture marinade until the meat takes on cooked texture, but Rick prefers a more traditional tartare texture. The smokiness of chipotles is delicious here.

Working with a knife is essential to feeling comfortable in the kitchen. Take a closer look at Rick's collection of knives, and gain insight into how proper posture affects your ability to successfully slice and dice.

Guacamole evolves and transforms into what each cook prefers or based on what the occasion demands. While many contemporary creations have been written, there is a traditional foundation from which all guacamoles are created.

The experience of biting into the golden, crispy exterior, yielding to the soft masa within, is different from the classic griddle-baked sopes, and because these sopes have higher sides, they make perfect vessels for saucier fillings.

Do not shy away from a little hot oil. With some know-how, and the right equipment, you are just a few steps away from golden crispy deliciousness.

This dish is inspired by rajas con crema, and by adding potatoes and greens, it becomes a wonderful taco filling. And if, for some reason, you are not in the mood to make tacos, you can turn this mixture into a great pasta dish.

One of the most powerful tools in any home kitchen is the freezer. They are great for preserving food and preventing waste, but using your freezer wisely depends on how well your food is stored. Here are Rick's tips for the deep freeze.