Rick Bayless shares his tasty recipe for Avocado-Tomatillo Salsa that is smooth and zesty, with a bright flavor profile. Jammed with a harmonious balance of dried chiles, nuts, seeds, dried fruit, and ...

If you have not tasted nopal cactus, it is a little crunchy, like an al dente green bean, but decidedly tangier. It is the texture that must be wrestled with. There is no way Rick could amass a ...

Americans are most familiar with salsa as blend of chopped tomatoes, chilies, onions and garlic, and use it mainly for dipping chips, says Rick Bayless, chef and owner of Chicago's Frontera Grill and ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge ...