Though it looks a tad odd at first, Mexican cuisine has its own rendition of the shrimp cocktail. It has many similarities to the American version, except it trades out the horseradish for hot sauce and really amps up the seafood flavor with clam juice.
'Fiesta at Rick's' on Serious Eats
This White Chocolate-Mezcal Ice Cream is a wonderful and cooling way to end a week of inspired recipes from Rick Bayless, and a flavor combination that I'm pretty sure only he could come up with.
This Mexican-Style Shrimp Cocktail from Fiesta at Rick's by Rick Bayless is about as close as you can get to an authentic coctel de camarones without a trip to Baja. The sweet-spiciness comes courtesy of the combination of ketchup and hot sauce (Mexican, please), and the crumbly, salty saltines are an unlikely but perfect foil for the cocktail.
The following recipe is from the July 7 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I don't use my slow cooker nearly enough, and sadly, it spends most of its time...
Fiesta at Rick's by Rick Bayless is a must-have for anyone who's enamored of all things avocado-related. And if guacamole is your thing (but really, who doesn't love it?) Fiesta at Rick's has some of the tastiest variations out there. With a fruit as creamy, rich, and versatile as the avocado there are countless ingredients that can be added to the mix—mango for sweetness, toasted pumpkin seeds for a nutty crunch, and, of course, bacon. This Bacon and Tomato Guacamole takes the classic flavors of a BLT and pairs them with smooth avocado, and spicy, smokey chipotles in adobo, along with the lime, onion, and cilantro.
My goal for Cook the Book this week was to put together a menu for a summer party that would be cool and stress free for the host, minimizing time spent in a hot kitchen but still filled with dishes that were not only easy to prepare but also really enjoyable. And this this
While tequila can sometimes be a polarizing, I have yet to meet anyone who doesn't enjoy a glass of Champagne. In Fiesta at Rick's, Rick Bayless makes one of the most light and lovely apertifs I've had in a long time. Mixing up a batch of these at home brought to mind the easy drinking qualities of a mimosa as well as the bracingly limey refreshment of a margarita.
Fiesta at Rick's is the kind of book that makes you want to entertain—the recipes are ones that you want to share with your closest friends and family. This week we're going to share a summer party menu of dishes that will allow you to be out and about with your guests instead manning the stove. We'll start with Champagne Margaritas and Bacon-Tomato Guacamole, then move on to a Slow Cooker Mole, and finish up with White Chocolate-Mezcal Ice Cream.