 Rick’s spent a lifetime exploring the hallowed traditions that make Mexican culture and cooking so rich and varied. Today, though, he’s on a mission to show us the other side of Mexico—the side that’s deliciously and unashamedly hip. At Mexico City’s hottest new restaurant, Izote. he explores how chefs are turning traditional ingredients into cutting edge new dishes—in much the same spirit as he does at his restaurant, Topolobampo. He takes a look at some of the hottest “new” Mexican ingredients, like huitlacoche, the “corn mushroom” that’s been called the truffle of Mexico, and squash blossoms, which he shows us how to grow in your own garden—and how to turn into sophisticated Squash Blossom Crêpes. In his outdoor kitchen Rick makes the fresh, contemporary Grilled Fish with Heirloom Tomato Salsa. And when it comes to Mexican hip, he shows us that food is just the beginning, as we join him on a search for the cool treasures in one of Mexico City’s favorite home décor stores. For Rick, hip is all a question of context, as he shows us in his restaurant, Topolobampo.
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