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Join the conversation! Crash the party at the Frontera Fiesta Blogería!

Let's get it started!
Written by Rick   
Friday, 30 October 2009 14:32

I love having parties…so much so that we focused an entire season of Mexico—One Plate at a Time on party after party! Everything from big backyard shindigs to sit-downs to causal gatherings. My next book (due out in 2010) will spell out all the details for throwing the most memorable parties of your life, everything from the preparation details, the music, décor and, of course, the food.

I'm sure you'll find the answers to a lot of your party-giving questions in my new book, but books take so long to publish.  That's why we've set up this blog--to give you a spot to ask questions, to share entertaining ideas.  Do you need a timeline for planning? Playlists? Resources? We got your back—and everything else…so in the words of our long lost SNL favs--Wayne & Garth--let's PARTY ON!

Mexico: One Plate at a Time (Fiesta @ Rick's)

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Comments  

 
0 # Guest 2009-11-11 15:49
Great site! I'll make sure to let you know how my first dish turns out! Good luck on your book.

restaurantramble.wordpress.com/.../frontera-fiesta-fun
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0 # Guest 2009-11-13 10:19
Thanks for the Frontera Fiesta site! I love to entertain, and ALWAYS serve Rick's recipes. Looking forward to the new book. I'll buy mine at Frontera Grill next summer, so I can hopefully get a signed copy!

And thanks, Rick, for coming out to see me at Topolobampo last July. I'd traveled from Colorado just to visit your restaurants, and you were kind enough to stop by to say hello. It made my trip! Can't wait to come next summer and try XOCO!
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+1 # Guest 2009-11-19 15:04
We just made Rick's chicken and green chile tamales; the most extraordinary burst of flavor came from rendering our own lard. We purchased a pork shoulder chop from a high end, old fashioned butcher in Brooklyn, and he reserved the snow-white, 4" thick slab of fat that he'd trimmed of it. Tip: never buy supermarket lard again. Rendering your own is simple and makes all the difference. Directions are in Rick's book.
poormansfeast.com
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0 # Guest 2009-11-19 15:40
I'm very excited about the new cookbook and even more excited to hear that it's following the latest season's focus on fiestas. I've worked my way through most of the cookbooks, but with so much done last minute, it's difficult to entertain and be a good host without spending the whole time in the kitchen even with a good mise en place. Looking forward to new ideas and new takes on classic favorites!
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0 # Guest 2009-11-19 15:43
I have been cooking from your books for years now. I have made everthing from Cochanita Pibil w/Habanero salsa and pickled onions to your Chile Rellenos and Flan. I am a huge fan of the show too! I am very excited to hear that you have a new book coming out. I'll certainly be on the watch for it. Thank you so much for bringing the food that my grandma made and showing me how to step it up a notch. My home has become the place every goes when they want really good "Authentic" mexican fare. Thank you for inspiring me to step out of my comfort zone and realize that anything worth having is worth working just a little harder for. Good luck on the book and thanks again for all you have done to bring Mexico to a humble home in Colorado Springs CO.
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0 # Guest 2010-01-14 12:47
me & my brother been traying for a long time now to order his book here on line & um everytime we put his credit card # it wont go trough..do you know if they sell them to in the books store???thanks!!!
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+1 # Guest 2009-11-19 16:02
It's about time you had this type of a web site. Shouldn't have kept us waiting so long! Love your recipes, the tv shows, the cookbooks, and the mini-travelogues. Keep up the great work!
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-1 # Guest 2009-11-20 10:11
Rick for religious purposes I cannot eat pork, but I love tamales. Can I substitute shorting for lard ?
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0 # Guest 2009-12-01 17:22
SeaDragon: Yes! You can substitute 100% trans-fat free vegetable shortening. Enjoy!
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0 # Guest 2009-11-20 12:22
Hey, Seadragon. May I recommend a great company with a website out of New Jersey. All Vegan-All delicious. Try "Veggy Brothers.com"
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0 # Guest 2009-11-23 14:24
Rick, I'm excited about your new site and look forward to your 2010 TV season. My wife and I have fallen in love with Mexico (Quintana Roo and the entire Riviera Maya coastline) and Mexican food. Much of what we enjoy, obviously, is Yucatec regional food. We're in NY but look forward also to sampling one of your restaurants!
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0 # Guest 2009-12-09 15:54
Love your shows...we would love to tag along to Mexico to the mercados and all the great down-to-earth restaurants you visit.
Moving forward towards Christmas...I would like to do a Mexican Buffet dinner for my family Christmas evening...any suggestions on what you would prepare to make it fun and special? Also, while I have your ear...have you ever had a Tamarindo Margarita with chili powder in lieu of salt?
Gracias!
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+1 # Guest 2009-12-10 09:26
TXREDD: Stayed tuned and check back - new Fiestas are coming within days! We will provide lots of ideas for holiday entertaining. We are even including a great martini recipe featuring Bohmeia Beer and smoked paprika - a great alternative to the delicious Tamarindo Margarita with chili powder!
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+1 # Guest 2009-12-10 09:17
my husband(from guanajuato,mx)a nd myself LOVE your show(every sunday)and also your books and spin on traditional mx foods! GREAT JOB!!!Plan on coming to your restaurant one day. thanks for the books too. congrats on top chef too!!
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0 # Guest 2010-01-05 18:38
I always laugh when I think about you winning with your tongue tacos... I love it!
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0 # Guest 2010-01-14 12:42
I LOVE YOUR SHOW I WATCH IT ALL THE TIME WITH MY MOM...ARE YOU PLANING TO OPEN RESTAURANTS IN THE SUBERBS?IM PLANING A BABY SHOWER FOR MY SISTER IN LAW BUT I DONT KNOW WHAT TO MAKE..CAN YOU PLEASE GIVE ME SOME IDEAS FOR THAT DAY??THANKS...WISH YOU THE BEST & HOPE TO SEE MORE OF YOUR SHOWS ON TV....
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0 # Virginia 2010-04-20 12:24
Hi Rick, I've always liked the clay pots but always afraid of the lead in them...what website did you find your "lead-free" bowls/pots? I love your receipes and I am crazy about mole!
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0 # Sharon Ot 2010-12-28 11:38
We just had our 2nd annual Mexican Christmas Dinner on Christmas Day using all of the recipes from my one and only cookbook (need more) and here on your website! I made charro beans, the rustic tortilla soup and skirt steak tacos. I heard alot of "MOM - this is great!" again this year. Love Chef Bayless!!!! Thanks for putting these recipes here on the web for us to use! For some reason I can't find the show on PBS anymore! I have comcast cable - here in central Indiana. I love your show. I should just buy the DVD's.
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