Discover holiday menus and recipes from the kitchen of Chef Rick Bayless at
fronterafiesta.com
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Some people go trekking in search of wildlife. Rick will go to any length in search of great food. We find him boating down a river in the midst of a tropical jungle. He’s got a “jones” for antojitos, the class of Mexican snacks designed to satisfy every culinary whim. The search takes him on a cross-country tour of masa-based antojitos, from crispy sopes in the tropical town of Coyuca to streetside carne asada Tacos in the heart of Mexico City; blue corn quesadillas stuffed with fresh cheese and squash blossoms and rustic Tlacoyos stuffed with beans in an open-air market; lamb tacos in a tiny market stall; huaraches (giant open-faced masa cakes) at the entrance to a Mexico City subway station; and Gorditas with Salsa Negra, which Rick prepares with his friend Carmen at El Bajio, her restaurant in Mexico City.
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