Welcome to Fronterafiesta.com

Written by Bohemians

Friday, 30 October 2009 13:23

One of the key elements of Chef Rick Bayless’ success is that he only uses top quality ingredients in his dishes. One of these ingredients is Bohemia. Widely considered one of the finest Mexican beers in the industry, and crafted especially by and for beer connoisseurs, Bohemia is the perfect accompaniment for an authentic meal.

Since 2005, Bohemia has celebrated Chef Rick’s passion for Mexican tradition and culinary superiority by sponsoring his program “Mexico: One Plate at a Time”, and, more recently, cheered for him as he competed (and won!) Bravo’s Top Chef Masters competition.

Today, Bohemia is thrilled to join forces with Chef Rick Bayless to offer Mexican food aficionados a resource to help plan for their upcoming holiday fiestas.

Bohemia Beer raises a glass to all fans of Chef Rick Bayless and lovers of the exciting flavors of Mexico. Bienvenidos a fronterafiesta.com!

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Comments

+3 # Guest 2009-11-11 13:16

What a fresh and exciting idea! My family enjoys cooking along with Rick's recipes. Thanks for sharing with all of us at home.

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+3 # Guest 2009-11-19 21:39

I like to make a drink with fresh tamarindo, water dab of sugar,and Tequila and put in a Glass with crushed ice.

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+1 # Guest 2009-11-24 16:34

I'm from south central Texas & eat a lot of Mexican food....totally enjoy your shows on TV especially those where you travel into Mexico and beyond :)We unfortunately don't have access to large banana leaves here so is there a substitute you can suggest when cooking in the ground?I usually just buy barbacoa locally.

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+1 # Guest 2009-11-29 11:10

I do a New Mexican Sweet Potato-- steamed or boiled cubes of sweet potato that are partilly cooked then tossed into a hot skillet with onions, a little brown sugar and cinnimon and chiles and make a kind of spicy sweet hash browns. Gor the chilies I have used a jalepeno seeded and minced or if in a lazy mood dried chili flakes

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0 # Gloria Garcia 2010-08-11 12:29

Rick,
I had the best tamales in Cuernavaca this summer. I ate chocolate tamales for the first time and I am hooked. I found your recipe and I am anxious to try it. These Cuerna tamales were wrapped in banana leaves. Can you tell me if your recipe can be made in the banana leaves? Also, does your masa turn out light, fluffy and puffy? I am from south Texas and our tamales are very thin and the masa is much thinner and dense. I hope to hear from you soon. I am ready to get cooking.

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0 # Ree Soto 2010-09-21 16:03

Hiya Rick, I watch your show when ever I can find it. I've been watching your show since the first season. I'm trying to find a recipe for a red sauce used in chicken tamales. The cook is from Oaxaca, and she usually makes the tamal with pork, but , for me she will make the red ones with white meat chicken, lol. I thought that you once mentioned a sauce like this, but I* missed what you said. Is there a recipe for Oaxacan red chicken tamales?

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0 # Raphael Loperena 2011-04-10 18:31

Ree, Try using 4 or 5 dried guajillo chiles, 1/4 of an onion, 2 garlic cloves and five roma tomatoes. Roast the all together in a skillet with 2 Tbs of canola oil until golden brown all over. Blend them all until pureed and strained them back into the pan. Add 1 tsp sal & pepper and cook until thickened. Mix in the shredded chicken and let cool. Use as a filling for deliciuos Red Chicken Tamales. Buen Provecho.

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0 # Donald Borsch Jr 2011-01-28 20:28

Chef,

I purchased and consumed your Texas Original Taco Skillet Sauce this evening to use with ground turkey tacos.

Amazing! Seriously, simply amazing.

I am normally reticent against using packaged sauces of any kind, (I do have some exceptions, though), and I was worried a bit when I bought your sauce and brought it home to try. I am a graduate of Connecticut Culinary Institute, and spent 4 months in Treiso, Italy to further my culinary pursuits. (I like to think I know a thing or two about cooking!) Your sauce, however, was genuine, robust, smoky, and downright delicious. It complimented the ground turkey beautifully.

My hat's off to you, Chef. Nicely done. I look forward to trying the three other sauces available at my local grocer!

A contented customer,
Donald in Bethel, CT

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0 # Donald Borsch Jr 2011-01-28 20:29

Oh, and also: my bride is gluten-intolerant and your sauce this evening had NO GLUTEN in it. Bonus!

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0 # rosario 2011-02-02 12:35

long time looking for your recipes, I work on Villa park at that time when we see you all the times and remember a good recipes we put together so good, and I found you today Thanks God, love your coooking.

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0 # Raphael Loperena 2011-04-10 18:42

Hello Chef Bayless,
I have watched your shows ever since Season 1. I followed your competition as
Top Master Chef and was delighted to see you win. Congratulations ! I have purchased most of your books and I wonder if you will ever have DVD's of your TV shows for sale, either at your website, or through the PBS TV channels.
I love your creativity with Mexican food and eating at your restaurants. Thank you for elevating the traditional Mexican food and culture to a high international gourmet level. Looking forward to watching you on Season 8...!!!

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