Upcoming projects: New book on translating fiesta culture to your own home; the sixth season of his popular PBS series MEXICO – One Plate at a Time, “Fiesta at Rick’s,” which focuses on entertaining, is airing currently; Rick is currently filming season seven.

Fun Facts: Rick is wild about ballroom dancing, and does it every week at a studio near his home in Chicago, either with his dance partner or with his daughter.

Last thing you cooked for yourself?

An omelet with Gouda from Amsterdam and three kinds of peppercorns with coarse salt and garlic in a built-in grinder.
   
Favorite food from your childhood?

Barbecue pork ribs – I am a fourth generation restaurateur; I grew up at a barbecue restaurant.

How would you describe working in your kitchen?

Quiet. No yelling or screaming. Very orderly, no looking over shoulders … everyone wants to do a good job.

Something in your ’fridge or freezer that would surprise people?

Preserved lemons … I love Moroccan food.

A meal or a dish that, as a young chef, was an inspiration or a revelation?   

My first trip to France after my wife and I were first married.  We didn’t have much money and we spent $120 on lunch. It was so simple – saddle of lamb, boned, tied and served all with such skill and care. I knew then why to go to France for food – to embrace the craftsmanship.

Last restaurant you ate at?

I had sushi at Marai in Chicago.

The dish on your menu that will follow you wherever you go?   

Carne asada “brava” – roasted Serrano chili-marinated, grass-fed rib steak with salsa de molcajete (hand-crushed roasted tomatoes, serranos, garlic, and onions) cooked in a wood oven. It’s spicy and rustic; I eat it at least once a week.

Favorite offal?   

Sweetbreads – we cut them into dice-sized pieces, roll them in breadcrumbs and fry them; they’re like popcorn sweetbreads.

What are your guilty pleasures?   

Donuts … I love a good donut.

What would your last meal on earth be and where would you have it?   

Restaurante Arroyo in southern Mexico City. I’ve been going there for over 25 years. It’s a huge indoor-outdoor place that seats over 1,000 people. You enter through the kitchen; there are dirt floors and the dining room is sort of like an airplane hanger. I would have their great barbacoa – whole lamb that is wrapped in agave leaves and cooked overnight in the pit. Sundays are a big family fiesta with roving bands and a floorshow at 3 p.m. Every time I eat at Arroyo I sit back and think, “Isn’t this just the best place on earth?”

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