When it comes to creating recipes, 'precision' is one of Rick's great talents. Fine-tuning your weighing and measuring skills, especially when baking, can help you perfect the cuisine you create in your home kitchen.

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Whenever Rick arrives in Mexico City, he always makes a beeline straight to Contramar, Gabriela Camara's groundbreaking seafood restaurant, for a long, leisurely lunch that always includes the restaurant's famous Tuna Tostada.

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Due to its buttery richness, Rick always serves this dish warm from the oven, or after giving it some heat in the microwave or low oven. Serving it warm is the best way to thoroughly indulge in the torta's moist tenderness.

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Rich in roasted tomatoes, browned meat, and smoky chipotle chiles, this is one of Rick's favorite dishes. In colonial Puebla, tinga is offered as a stew (what we will make here), a torta, and stuffing for masa turnovers.

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While Rick admits there is something thoroughly craveable about a traditional fideo seco dish, this version gives it a run for its money. That said, crispy chorizo, diced avocado, and anejo cheese would not be at all out of place here.

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The Mayan-named 'sikil pak' is a preparation that has been passed down for generations. Some cooks emphasize tomatoes in their mixture, but Rick prefers allowing the richness of the seeds to shine through. This dish is easy to love.

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Tomatillo salsa can be made in so many ways, and with varying proportions. Tomatillos are acidic and the process of roasting adds welcome sweetness. Plus, the bits of charred skin add a rustic gutsiness.

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Queso fundido is, literally, melted cheese. That is, cheese put into an earthenware dish and melted beside, or over, a bed of coals. For this recipe, Rick took a page out of the fondue playbook and added a little beer to the mix.

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These tacos are down-right delicious. And you can make them in a flash. The best versions of these tacos that Rick has ever tasted are from street vendors, where they have the potato-chorizo mixture browning on the side of the griddle.

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In Spanish, a piedrazo translates to a "blow given with a stone," so the name itself serves as a warning. In this Spanish dish, 'the rock' is the chunk of hard bread, while the vinegar, chile, and salt are 'the blow' to your senses.

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Hitting the road? Be ready to cook anywhere with a well-stocked knife roll. Here, Rick reveals his essentials.

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Molcajetes are for more than presenting your guacamole creations. Crushing rock against rock will bring out flavors and aromas that you will never achieve in a blender. Does it require more elbow grease? Yes. Is it worth it? Absolutely.

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Invest a little time (and elbow grease) now to set yourself up for success later, by taking good car of your molcajete.

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Rick Bayless introduces you to your new favorite breakfast. Ingredients-wise, he encourages you to buy carne seca that has already been pounded/milled from a Mexican grocery, or Online.

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Rick gives you a quick tour of his home kitchen, including some custom-built features he added that add to his ability to entertain guests. Plus, he will offer one key tip for designing your kitchen for maximum efficiency.

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One of the most essential tools in any home kitchen is a honing steel knife sharpener. Here, Rick demystifies the process so you can get in the habit of keeping your knives ready.

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Rick takes the ubiquitous, soul-satisfying, Torta de Milanesa found throughout Mexico, and swaps out the meat for golden-crusted eggplant, then adds fresh goat cheese, fresh greens, a spoonful of smoky chipotle salsa, and cheese garnish.

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A plate of these addictive enfrijoladas served with a big salad and cold beer, or fruity red wine, makes for a delicious lunch or supper.

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This is the rusty-colored red chile version of the green chile roasted tomatillo salsa, minus the cilantro. When Frontera Foods opened 25 years ago, this was one of the five iconic salsas on the menu, and ever since, sales have soared.

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This brothy seafood and rice dish can accommodate pretty much anything from the sea you can think of adding to it. When looking to make a nice quick meal, this version of Arroz a la Tumbada is perfect for company.

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