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El Farolito: Making fresh masa tortillas for tacos

Charcoal-roasted spit of pastor pork for tacos at El Farolito

The famous Angel Statue on Paseo de la Reforma, from my hotel room

Frida Kahlo House: stunning papier mâché figure in tradition of Judas dolls, against Colonial Blue background

My family and I in the garden at the Frida Kahlo House. She was monumental, brilliantly bigger than life

Fave resto on Coyoacan square (Corazon del Maguey--gr8 mezcal list!) is doing festival of dishes made w insects!

Coyoacan: for dessert: buñuelos (stretched & rosette types) w piloncillo-guava syrup

Coyoacan: La Siberia ice-cream shop 4 blackberry-passionfruit ice, then 2 grilled corn w mayo, queso añejo & chile

Organ grinder outside Contramar: century old instrument. Biggest collection in world is here in DF

Contramar: pescado a la talla, split pargo (drum) cooked over coals with red chile marinade

Contramar: 6 aps & 3 entrees later: gr8 sope of red chile fish w crema &queso fresco stands out

Restos closed! Arrived in Mexico City w 38 staff for annual staff trip. Headed to Contramar in Condesa 4 seafood

Beautiful Nichols Farms knob onions ready for the woodburning grill in Frontera

And my banana tree ( bought at 4 feet a month ago), has reached ten feet (and growing)

My first squash blossoms are ready for picking!

I'm totally n love w this Topolo dessert frm pastry chef Jen Jones:hoja santa swt tamal de cazuela w coconut&mango

I'm totally n love w this Topolo dessert frm pastry chef Jen Jones:hoja santa swt tamal de cazuela w coconut&mango

Mesclun greens, garlic chives, flat parsley & flowering dwarf pomegranate in production garden this morning

New torta in Xoco! Wild harvested greens (quelites, lambs quarters) w rstd poblano, cram onion, homemade ricotta

Ahhhhh. Churros frying in Xoco. Dreaming.

I'm signing the first 5 cases of Fiesta at Rick's that we've received. For sale now at the restaurants.

Beautiful fruit formation on these Early Girl. These will be ripe in a few weeks!

Our rooftop garden is really thriving--all 85 boxes!

Our first raspberries are ripe in my garden!

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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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