CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3

The conclusion of our 3 part series. Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He finishes his Shrimp in Green Mole Sauce, and teaches us about chayote.

www.rickbayless.com

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part2

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 2

Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp.

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 1

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 1

Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show, sharing his epiphanies about Mexican cooking as a young man, and his love of the markets in Mexico City. On parts 2 and 3, coming soon, Chef Bayless cooks for us!

A production of The Culinary Media Network. www.culinarymedianetwork.com

Food Philosophy #62: Authentic Mexican Cuisine

Food Philosophy #62: Authentic Mexican Cuisine

Drop the chalupa! At least the one you think you know is an actual chalupa. When Chef Mark and I wrapped up shooting of our new On the Tequila Trail series, we headed to La Tequila restaurant in Guadalajara with our friends from Partida -- and got a taste of the real thing.

From fried cheese to fried ice cream and every taste in between (including a bevy of adult beverages), we savored the spicy, smoky and rich flavors for which Mexican cuisine is legendary. We also had a chance to explore some of Mexico's myths and legends, of which there are many.

When it came to the drinks -- particularly my new favorite, the Partida Margarita -- I took matters into my own hands and starting mixing right at the table, so this meal definitely had some interesting moments! I think Chef Mark might have even gotten a little tipsy...

Psst...We have some new sponsors on Food Philosophy, including the Hamilton Beach Eclectrics line of kitchen appliances in cool colors. Find out exactly what I'm going to do with my new stand mixer -- and whom I'm challenging to a cookie bake-off!

Sponsors:

Partida Tequila (www.partidatequila.com)

Don't miss our video podcast series with Partida, On the Tequila Trail!
(onthetequilatrail.podshow.com)

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo, PodShow, Hamilton Beach, Eclectrics, Partida Tequila, Mexico

On the Tequila Trail #1: The Soul of Tequila

On The Tequila Trail #1: The Soul of Tequila

Join Chef Mark and Jennifer as they explore the Amitatan Valley of Jalisco, Mexico to discover the true soul of tequila.

Don Enrique Partida, who has spent his life growing blue agave, shares his poetic expression and passion for the plant. His estate-grown agave is cultivated, roasted and distilled to make Partida Tequila -- and you'll get to see every step of the fascinating process. But you won't find any worms!


On The Tequila Trail is a production of the Culinary Media Network (www.culinarymedianetwork.com/).

Music: Courtesy of Talking Taco Music

Enchiladas Rojas by Frank Corrales and Ben Tavera King from Burning Desires, available as a CD and download at www.talkingtaco.com or www.amazon.com.

food, food podcast, tequila, On The Tequila Trail, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo, Chef Mark, Mexico, Partida

A Taste of Mexico

Well, we're wrapping up our trip to Guadalajara, and I have to say that I've tasted some incredible flavors over the past few days. Our hosts were kind enough to take us for some authentic Mexican cuisine, and I must tell my fellow gringos that you don't know what you're missing!

Take the chalupa as an example. We had some last night at La Tequila, and they were so very tasty -- nothing like the ones you're going to find at Taco Bell. Their smoky flavor, combined with the sweetness of the corn tortillas made for an excellent way to start the meal.

I also sampled several different flans while I was here (R&D, people), and last night's was most decadent, as the caramel sauce was made with goat's milk, which gave it a tart richness that served as a perfect foil to the flan. This flan was a bit more like a soft cheesecake rather than the usual smooth, gelatinous type I'm used to -- this did nothing to harm the flavor.

And of course, I took the time to sample a number of beverages, as you can see below. I sipped some fantastic Partida Blanco tequila, which has a gorgeous perfume of agave, and I followed it with a sip of sangrita, a drink whose ingredients spurred some debate at dinner, as it is crafted from roasted chiles, potentially with some tomato. Half the table insisted that tomato was not part of the mix, but I definitely tasted tomato. I'll get to the bottom of this with some additional research (I did get to the bottom of the glass, however).

Most importantly, I hand-crafted some margaritas at the table, as I was not enthralled with the restaurant's mixture. I've recently been introduced to the Partida Margarita, and I have to tell you that it is, hands-down, the best margarita I've ever tasted. The secret is in the agave nectar, which is used in place of any sugar syrups or mixes. The delicate perfume of the nectar supports that in the tequila, resulting in a finish that is oh-so-smooth. It is simple to make:

3/4 ounce Partida agave nectar
3/4 ounce water
1 1/2 ounces Partida Blanco tequila
juice from one lime
ice

That's it! Mix them all together, pour over ice and savor near a body of water, preferably in a place that comes with a hot cabana boy.

OK, I'm off to pack, so we'll share more of our delicious dishes from Guadalajara when we're back in NY. Adios!


food, Mexico, sensuality, Food Philosophy, Culinary Podcast Network, tequila, Jennifer Iannolo, PodShow