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 Escaping from a bleak, snowy Chicago day, Rick takes us on a technicolor adventure in Mexico that’s all about how color is an inextricable part of the landscape, the culture, the art and the food—from market stalls that sell a rainbow of tropical fruit to an aguas stand with brightly hued juices on display. We join Rick as he checks out the striking color palette of one of Mexico’s great treasures of modern architecture, the Camino Real Hotel. In his Chicago kitchen, Rick shows us how to make easy Aguas and a Lime Pie with a bright splash of Prickly Pear Sauce. At the colorful Frontera Grill he assembles many colors on one plate in Tostadas with Black Beans, Radishes and Lettuce with Tomatillo Salsa.
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