Rick Bayless "Mexico: One Plate at a Time" Episode 703: Guac on the Wild Side

Rick Bayless
Rick Bayless
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Published 2024-04-30
Everyone loves guacamole. And for every person you ask, there’s a secret recipe and a preferred style. In the kitchen of his Frontera Grill, Rick prepares the restaurant’s classic Mexican version, an institution since the day the place opened. But is it a classic? To answer that question, Rick goes to Mexico City, where he explains that guacamole just means “avocado sauce,” and shows us a series of equally time-honored interpretations of the term.

There’s a smooth and creamy taco condiment at a busy taquería and, at the other end of the sauce spectrum, a chunky guacamole made in, of all things, a meat grinder, at a market stall that sells its perfect complement: succulent, crispy pork carnitas.

And speaking of texture, Rick takes us to a cool, rustic-chic restaurant near Coyoacán square for a traditional Oaxacan guacamole that gets a bit of extra protein and crunch from a surprising garnish: chile-lime toasted grasshoppers.

Back in Chicago, he gives us a quick introduction to avocado types and tips at his local Mexican grocery, and then heads home with a bagful and a very cool party: a Luxury Guacamole Bar with all kinds of toppings and nibbles to make a light meal. The centerpiece is his Roasted Garlic Guacamole, and he rounds out the spread with a refreshing Crab Salpicón, a Salpicón of Roasted Poblanos and Smoked Salmon, a tangy Orange-Tomatillo Salsa that balances the richness of the guacamole, and an array of crunchy toppings from crispy bacon bits to toasted pumpkin seeds.

It all comes together at an outdoor party that raises the “bar” on guacamole in a whole new way.

The Episode's Recipes:
- Luxury Guacamole Bar: www.rickbayless.com/recipe/luxury-guacamole-bar/
- Roasted Garlic Guacamole: www.rickbayless.com/recipe/roasted-garlic-guacamol…
- Orange Tomatillo Salsa: www.rickbayless.com/recipe/orange-tomatillo-salsa/
All Comments (21)
  • @Krisskatt
    I love this show I’ve been watching this show since the 90’s and it’s my favorite
  • @paulg1134
    Love the show, the giant projection of Rick on a skyscraper is glorious.
  • @lhilare
    Wow, even more great ideas! So creative and delicious!
  • @debbybrady1246
    I loved eating all of the wonderful guacs in Mexico City. I also love grass hoppers :)))
  • @willykanos1044
    After 24 years in Mexio I agree. You need to make it how you like it. With guacamole I prefer to cut tomatoes, onions, avacados about the same size - about 1/4" cubes. I like gaucamole to be lumpy so you can taste every ingredient. I also prefer to use 'Limones' which are known here as Key Limes. That is what I have found in Mexico. The taste differences are singular (try making limeade with limones and you will understand). The other recipes are things I have never encountered. Having never been to Mexico City I suppose that means something.
  • @fish.happen
    Diced avocado only…….. purée for smooth applications