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 In this special episode Rick revisits his days growing up in his family’s Oklahoma City barbecue restaurant, recounts how his first visit to Mexico changed his life, and reveals how he blended influences in creating his world famous Frontera Grill in Chicago. Rick also traces the flame to a Cecina Tasajo stand in Oaxaca for some no-frills, coal-fired fast food and an upscale Yucatecan restaurant for a taste of the citrusy Poc Chuc style barbecue. From his home kitchen, Rick shows us how to make our own homemade Poc Chuc and then heads to the backyard for some slow-cooked Chile Glazed Pork Country Ribs.
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