Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.
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Yucatan Snack-a-Thonprint-friendly versionMEXICO–ONE PLATE AT A TIME WITH RICK BAYLESS Who wouldn’t like to snack from dawn to dusk on all kinds of Yucatecan specialties? Just ask Rick and Lanie for some noshing tips. They start their adventure on the main square in Merida smack in the middle of the local, nightly dance-a-thon surrounded by food vendors. They both fall under the charms of Marquesitas, a crispy wafer rolled around cheese and cajeta. Rick shares the recipe with us from a confidenciales chair—the unique park bench designed for whispering secrets to your loved one. The journey continues as they indulge in early morning treats including tortas, panuchos and impossible cake (chocolate cake topped with flan) from the Santa Ana market. Inspired, they make Salbutes (corn tortillas topped with tangy shredded chicken) in their home kitchen. At Eladio’s, a centro botanero (a lively restaurant that serves small plates) in downtown Merida, they enjoy the dancing and a whole table filled with snacks and Dzik, lime-marinated shredded beef. At home, Rick makes the cold beef salad and spikes it with a little habanero chile before scooping it up onto crispy tortilla chips.
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