Rick Bayless’s Authentic Mexican Recipes

From manchamanteles to turkey with mole poblano, try these authentic mexican dishes from chef Rick Bayless.

Chef Rick Bayless turns up the heat on turkey breast with this flavorful, chocolate-based mole poblano.

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Birria (Goat or Lamb with Sauce)

Rick Bayless, helped us adapt this recipe from Birrier¿a El Tartamudo in Jocotepec. **[See the Birria (Goat or Lamb with Sauce) recipe »](https://www.saveur.com/article/Recipes/Birria-Goat-or-Lamb-w/ ith-Sauce)** _[Back to SAVEUR’s Favorite Rick Bayless Recipes »](https://www.saveur.com/article/kitchen/SAVEURs-Favorite-Rick/ -Bayless-Recipes)_

Michelada Bloody Mary A classic michelada blends beer with lime juice and salt. Bayless's unique version incorporates elements of the bloody mary (tomato juice, Tabasco, and Worcestershire) and a variety of citrus. **[See the Michelada Bloody Mary recipe »](https://www.saveur.com/article/Wine-and-Drink/Michelada-Bloo/ dy-Mary)** [_Back to SAVEUR's Favorite Rick Bayless Recipes »](https://www.saveur.com/article/kitchen/SAVEURs-Favorite-Rick/ -Bayless-Recipes)_

Grilled Softshell Crabs with Jicama Salad and Tomato-Avocado Salsa This dish is prepared by simply grilling softshell crabs and serving them with a crunchy slaw made of jicama. **[See the Grilled Softshell Crabs with Jicama Salad and Tomato-Avocado Salsa recipe »](https://www.saveur.com/article/Recipes/Grilled-Softshell-Cra/ bs-with-Jicama-Salad-and-Tomato-Avocado-Salsa)** _[Back to SAVEUR's Favorite Rick Bayless Recipes »](https://www.saveur.com/article/kitchen/SAVEURs-Favorite-Rick/ -Bayless-Recipes) _

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Pork with Mole Negro Sauce You should be able to find the ingredients for this Oaxacan dish (from Topolobampo) at most Mexican groceries. **[See the Pork with Mole Negro Sauce recipe »](https://www.saveur.com/article/Recipes/Pork-with-Mole-Negro/- Sauce)** [_Back to SAVEUR's Favorite Rick Bayless Recipes »](https://www.saveur.com/article/kitchen/SAVEURs-Favorite-Rick/ -Bayless-Recipes)_

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Grandma Potter's Peach Cobbler

Gladys Potter, Rick Bayless’s grandmother, was acclaimed in the family for this dessert. **[See Grandma Potter’s Peach Cobbler recipe »](https://www.saveur.com/article/Recipes/Grandma-Potters-Peach/ -Cobbler)** [_Back to SAVEUR’s Favorite Rick Bayless Recipes »](https://www.saveur.com/article/kitchen/SAVEURs-Favorite-Rick/ -Bayless-Recipes)_

Hickory House Baked Beans The original Hickory House recipe for this popular side dish called for navy beans, but Bayless prefers pintos. **[See the Hickory House Baked Beans recipe »](https://www.saveur.com/article/Recipes/Hickory-House-Baked-B/ eans)** [_Back to SAVEUR's Favorite Rick Bayless Recipes »](https://www.saveur.com/article/kitchen/SAVEURs-Favorite-Rick/ -Bayless-Recipes)_

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Hickory House Sour Slaw

Author and restaurateur Rick Bayless recalled that this oil-and-vinegar-based slaw was the most popular of the seven cold side dishes served at his parents’ restaurant, the Hickory House. **[See the Hickory House Sour Slaw recipe »](https://www.saveur.com/article/Recipes/Hickory-House-Sour-Sl/ aw-)** [_Back to SAVEUR’s Favorite Rick Bayless Recipes »](https://www.saveur.com/article/kitchen/SAVEURs-Favorite-Rick/ -Bayless-Recipes)_

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Chile Rub

This rub is a smooth puree made of guajillo chiles, garlic, cider vinegar, and spices. See the Chile Rub recipe » [_Back to SAVEUR’s Favorite Rick Bayless Recipes »](https://www.saveur.com/article/kitchen/SAVEURs-Favorite-Rick/ -Bayless-Recipes) _

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Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo) Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca. This recipe is based on one in_ Authentic Mexican: Regional Cooking from the Heart of Mexico_ by Rick Bayless (William Morrow and Company, Inc., 1987). **[See the Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo) recipe »](https://www.saveur.com/article/Recipes/Mole-with-Chicken-Por/ k-and-Pineapple)** _[Back to SAVEUR's Favorite Rick Bayless Recipes »](https://www.saveur.com/article/kitchen/SAVEURs-Favorite-Rick/ -Bayless-Recipes)_

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More from Rick Bayless:

[Mexico City: North America’s New Food Capital by Rick Bayless »](https://www.saveur.com/article/Travels/North-Americas-New-Fo/ od-Capital) [On the Shelves of Professionals: Rick Bayless’s favorite cookbooks »](https://www.saveur.com/article/Kitchen/On-the-Shelves-of-the/ -Professionals) [Maxwell Street Blues by Rick Bayless »](https://www.saveur.com/article/Travels/Maxwell-Street-Blues/- The-Way-It-Is) [We Didn’t Know Beans »](https://www.saveur.com/article/Techniques/We-Didnt-Know-Bean/ s) [Beef Tongue »](https://www.saveur.com/article/Techniques/Speaking-of-Tongue/ s) [The Saveur 100 Chefs’ Edition: Rick Bayless’s Pick, Lucero Soto Arriaga »](https://www.saveur.com/article/Travels/Saveur-100-2011-Lucer/ o-Soto-Arriaga) Review: Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine » [_Back to SAVEUR’s Favorite Rick Bayless Recipes »](https://www.saveur.com/article/kitchen/SAVEURs-Favorite-Rick/ -Bayless-Recipes)_