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RICK BAYLESS WITH DEANN BAYLESS

FIESTA AT RICK’S
FABULOUS FOOD FOR GREAT TIMES WITH FRIENDS
Contents
1  Guacamoles, Nibbles and Libations

2  Ceviches, Seafood Cocktails and Oysters

3  Small Dishes for Party Snacking (Mexican Tapas)

4  Inspirations from Taquerías, Mexican Diners and Street Vendors

5  Live-Fire Cooking, Fast and Slow

6  Sweet Inspirations from Street Stalls, Bakeries and Ice Cream Shops

PA R T I E S

Luxury Guacamole Bar Cocktail Party for 12

Summertime Seafood Cocktail Party for 12

A Casual Weekend Pozole Party for 25 Guests of All Ages

A Perfect Fall Party: Classic Mexican Mole Fiesta for 24


1

Guacamole,
Nibbles and
Libations
Guacamoles Libations
Bacon-and-Tomato Guacamole Margaritas, Mojitos and Tangy Tamarind Cooler
Toasted Pumpkin Seed Guacamole   Beer Cocktails Mexican Snakebite
Mango Guacamole The Original Margarita Spicy Tamarind Margarita
Yucatecan Guacamole   | Fresh Squeezed Lime Juice Creamy Almond-Rice Cooler
  | Guacamole Basics Champagne Margarita Coconut Horchata “Colada”
Grilled Garlic and Orange Blood Orange Margarita Horchata-Banana Daiquiri
Guacamole Topolo Margarita Fresh Fruit Cooler
Toasted Almond Guacamole with Summer Margarita Rick’s Favorite Summer Soft Drink
Apricots Mezcal Margarita
Sun-Dried Tomato Guacamole Mexican Mojito
Sizzling Mojito
Nibbles   | Simple Syrup
Oaxacan-Style Spanish Peanuts Watermelon Mojito
with chile and garlic Tecate Mojito
Chipotle-Roasted Almonds Limey (+/- Spicy) Beer on the Rocks
Garlicky Habanero Macadamia   | How to Have a Tequila Tasting
Nuts
Chilied Peanuts and Pumpkin Seeds Classic Mexican “Soft” Drinks . . .
Garlicky Black Pepper Tortilla and cocktails made from them
Chips Crimson Jamaica “Flower” Cooler
Green Chile Crackers Mexican Cosmo
Savory Sesame-Pepita “Cookies” Jamaica Sangria with Cointreau
Bacon-and-Tomato Guacamole
Guacamole de Tocino y Jitomate
Makes about 3 cups, serving 8 to 10 as a nibble

This is kind of a no-brainer, bacon, lettuce and tomato being such a beloved
sandwich combo, especially when there’s a good smear of mayo. This
5 strips medium-thick bacon guacamole is in the same vein, except that the tangy, creamy mayo is replaced
(full-flavored smoky bacon is by avocado and lime. Come to think of it, the avocado, along with a little cilantro,
great here) brings the lettuce-green to the picture as well. It’s a perfect Mexican-American
3 medium-large (about 1© pounds) fusion of smoky, bright, creamy, fresh and satisfying.
ripe avocados   If the tomato is really ripe and juicy, I’d cut it in half widthwise (across its
“equator”), then gently squeeze out the jelly-like seeds from each half. That’ll
˙ medium white onion, chopped
keep the guacamole from becoming runny. And to ensure crisp bacon texture,
into ©-inch pieces
don’t stir it in until just before serving.
2 or 3 canned chipotle chiles en
adobo to taste, removed from
1. In a large (10-inch) skillet, cook the slices of bacon in a single layer over
the canning sauce, stemmed,
medium heat, turning them occasionally, until crispy and browned, about 10
slit open, seeds scraped out
and finely chopped minutes. Drain on paper towels, then coarsely crumble.

1 medium-large round, ripe tomato, 2. Cut around each avocado, from stem to blossom end and back again, then
cored and chopped into ©-inch twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into
pieces a large bowl. Using an old-fashioned potato masher or a large fork or spoon,
© cup (loosely packed) coarsely mash the avocados into a coarse puree.
chopped fresh cilantro (thick
3. Scoop the onion into a small strainer and rinse under cold water. Shake
bottom stems cut off), plus a
off the excess water and transfer to the bowl, along with the chipotle chiles,
little extra for garnish
tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the
Salt bacon. Gently stir to combine all of the ingredients. Taste and season with salt,
1 or 2 tablespoons fresh lime juice usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.

4. Cover with plastic wrap directly on the surface of the guacamole and
refrigerate until you’re ready to serve. Scoop the guacamole into a serving dish,
sprinkle with the remaining bacon (and cilantro if you have it), and you’re ready
to serve.
Luxury Guacamole Bar
Cocktail Party for 12
Fiesta Game Plan

Special Equipment
About 3 hours before the guests arrive:
••
  This is a great party for everyone, because there is no special equipment
  Mix the base for the champagne margaritas and refrigerate.
needed.

•Timeline
  Make the guacamole, leave half of it in the mixing bowl and scoop the other
half into a serving bowl. Cover both bowls with plastic wrap directly on the
(follow whatever corresponds to the menu you’ve chosen)
surface of the guacamole and refrigerate.

Up to a week ahead:
••   Make
Procure ice and store it in ice chests.
a shopping list and buy all the basics from your regular grocery store.
(Truth is, everything for this party can be purchased from practically any well-
•water,
  Ice (or refrigerate) all other beverages you’ve chosen (beer, wine. sparkling
stocked grocery store. You may, however, want to search out better quality or
soft drinks).
value. Read on.)

About 1 hour before serving time:


••
  Buy firm avocados and let them ripen at room temperature, or order ripe
  Set out the macadamia nuts in a serving bowl.
avocados to be picked up later in the week from a reliable market. If you’re
headed to a Mexican market for other ingredients, you’ll typically find ripe,
•   Set up the ice bucket for the champagne, margarita mix and other
inexpensive avocados there. So ripe, you’ll likely want to buy them closer to
beverages.
party time, maybe even refrigerate them to stop further ripening—in the
warmest part of you refrigerator to avoid discoloration.
Serving Strategy
••beverage
  When the first guests arrive, offer them a champagne margarita or other
  Locate red-ripe tomatoes for the salsa.
and have the macadamia nuts set out.

••   IWhen
think it’s worth the effort to locate a Mexican market for chiles (poblano
about half the guests have gathered, set out the guacamole,
chiles, canned chipotle chiles), Mexican queso fresco or añejo and crispy pork
toppings and garnishes, and help the guests understand how to create
rind (chicharrón), if using. If visiting a Mexican market, you may also want
their different guacamole tastes, recommending your favorite combination
to purchase a lot of your vegetables—fresh habanero, poblano and Serrano
of flavors (I especially like the crab salpicón topped with bacon). Because
chiles, jícama, tomatillos, limes—since they will usually be much cheaper. Also,
guacamole doesn’t like to stand too long at room temperature, I like to switch
in a Mexican market there will be more variety of interesting chips to choose
out the guacamole with the half that has been kept refrigerated, after about
from (the thicker ones are much better for this situation).
an hour or so.

The day before:


Embellishments
••  Guacamole Bar: A really dramatic way to serve the guacamole bar is
  Make the Garlicky Habanero Macadamia Nuts, page 000

in terracotta pots. You’ll need bowls, preferably stainless steel, that nestle
Early on party day:

snuggly into the pots (the largest one for the guacamole, medium-size ones
  Prepare the salpicónes, salsas and garnishes for the guacamole bar, scoop
for the salsas and salady salpicónes, small ones for the “sprinkling” toppings).
them into serving dishes and refrigerate. Pumpkin seeds, pickled jalapeños
Soak the pots in water several hours before serving and refrigerate if possible;
and chicharrón (or bacon) should be left at room temperature.
even if you simply put the damp pots in a cool place, they’ll keep the guacamole


and toppings cool for an hour or two. For even greater assurance that you’ll
  Set out the chips, tostadas and toasted/grilled bread in baskets.
have a cool guacamole bar, you can fill small zippered plastic bags with ice
cubes and nestle them in the bottom of each pot before fitting the bowls in
place.

Guacamole, Nibbles, Libations xx


About three hours before the guests arrive:
•  Mix the margarita mixture for the Champagne Margaritas and refrigerate.
•  Make the guacamole, leave half of it in the mixing bowl and scoop the other
half into a serving bowl. Cover both bowls with plastic wrap directly on the
surface of the guacamole and refrigerate.

•  Procure ice and store it in ice chests.


•  Ice (or refrigerate) all other beverages you’ve chosen (beer, wine, sparkling
water, soft drinks).

About one hour before serving time:


•  Set out the macadamia nuts in a serving bowl.
•  Set up the ice bucket for the Champagne, margarita mix and other
beverages.

Serving Strategy
•   When the first guests arrive, offer them a Champagne Margarita or other
beverage and have the macadamia nuts set out.

•   When about half the guests have gathered, set out the guacamole,
toppings and garnishes, and help the guests understand how to create
their different guacamole tastes, recommending your favorite combination
of flavors (I especially like the crab salpicón topped with bacon). Because
guacamole doesn’t like to stand too long at room temperature, after about
an hour or so I switch out the guacamole with the half that has been kept
refrigerated.

Embellishments
•  Guacamole Bar: A really dramatic way to set up the guacamole bar is to use
terracotta pots. You’ll need bowls, preferably stainless steel, that nestle snugly
into the pots (the largest one for the guacamole, medium-size ones for the
salsas and salad-y salpicónes, small ones for the “sprinkling” toppings). Soak
the pots in cold water several hours before serving and refrigerate if possible;
even if you simply put the damp pots in a cool place, they’ll keep the guacamole
and toppings cool for an hour or two. For even greater assurance that you’ll
have a cool guacamole bar, you can fill small zippered plastic bags with ice
cubes and nestle them in the bottom of each pot before fitting the bowls in
place.
•  Serving the beverages: The Champagne and the margarita mixture need
to be kept cold throughout the party. One of the easiest ways to create an ice
bucket at an outside party is in really big terracotta pots. Upend one, setting it
on a level surface where water draining from melting ice will be no problem. Set
a second pot on top of the first, fill it with everything that needs to be kept cold,
then top with ice.
RICK BAYLESS WITH DEANN BAYLESS

FIESTA AT RICK’S
FABULOUS FOOD FOR GREAT TIMES WITH FRIENDS

Entertaining made easy, with Mexican-inspired recipes and handy tips from the celebrity chef
and winner of Bravo TV’s Top Chef Masters.
Whether you are hosting an intimate get-together for a few friends or an outdoor extravaganza for a crowd, famed
chef Rick Bayless shows you the way. Rick presents 150 recipes, from libations and savory nibbles to street food and
live-fire grilled meat and fish. Champagne margaritas or bacon-and-tomato guacamole will get a party started, and
black bean tamales are perfect for small-dish snacking. For an evening around a grill, the Brava Rib Steak with “Lazy”
Salsa will win fans. To go all out, you can end your party with Rick’s Dark Chocolate–Chile Ice Cream.
Fiesta at Rick’s features five inspired party menus ranging from a no-fuss Luxury Guacamole Bar Cocktail Party
for 12 to a Classic Mexican Mole Fiesta for 25. For each, Rick offers detailed advice and plan-ahead strategies.
Companion to the sixth season of Rick’s public television series, “Mexico One Plate at a Time,” Fiesta at Rick’s is
ideal for anyone who wants to spice up their parties.

RICK BAYLESS has written six cookbooks, including Mexican Everyday. His product line of prepared foods is sold
coast to coast. With his wife Deann he owns and operates Chicago’s casual Frontera Grill, named “Outstanding Restau-
rant” by the James Beard Foundation, and the four-star fine-dining Topolobampo. XOCO, a LEED-certified quick-serve
restaurant, opened this year.

MARKETING AND PUBLICITY JULY 2010


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Phoenix, New York 8" x 10" • 416 pages
• Cross-promotions on RickBayless.com
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