Hello, im julia child. Welcome to my house and to my kitchen and to another culinary adventure with one of americas master chefs. Today, joining me from chicago with an Authentic Mexican menu is rick bayless, chef owner of chicagos frontera grill. Rick bayless is going to show us a delicious salad using jicama and pickled onions. That sounds good. Thats right. Shall we start . Yeap. The first thing we do with the onions is weve sliced them already and were going to put them into boiling water. And theyre going to blanch for about 30 seconds to a minute we dont want to cook them too much. And when they slightly soften they will lose some of their color into the white part so that you get red and white all together. Turn thats beautifully pink. Nice. And while those are cooking why dont we measure in the other ingredients. Okay. Weve got this great mortar over here. And were going to grind some spices in it. Now, is that a mexican mortar . Yes it is, its made out of lava rock. It looks l
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