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Discover holiday menus and recipes from the kitchen of Chef Rick Bayless at fronterafiesta.com

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Episodes
Thrills and Chiles

As he watches Acapulco’s famous La Quebrada divers leap off a cliff into the sea, Rick contemplates thrill-seeking, and confides that he gets his culinary kicks from thrill of the chile. So he sets out in search of chile thrills—a quest that takes him from a simple Michelada made with beer and hot sauce to a chile field, a chile vendor, a spicy Shrimp a la Diabla eaten on the run in an Acapulco market, a lesson in preparing Homemade Hot Sauce, and the ultimate chile thrill: a soulful fish adobado, cooked over coconut husks in a simple palapa restaurant overlooking a tropical lagoon.

Mexico - One Plate at a Time

Wines of Baja

Tequila-Infused Queso Fundido

Salpica Summer of Love Salsa


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