Columnist Corby Kummer says salsas aren't always flaming hot. Writer consults Bayless about authentic Mexican food and offers his recipes.

Bayless grills whole split chickens for this recipe using a marinade of onion, garlic, thyme, bay leaves, oregano, marjoram, orange juice, pepper, and salt.

Chef and cookbook author delivers his recipe for the Mexican street food, grilled corn. Bayless spices it up with queso fresco, hot chile powder, and thick cream.

Use cod or catfish for this authentic and traditional Mexican recipe that calls for cooking fish in red-chile marinade inside of a cornhusk.

Coconut dessert is like pudding and a macaroon in one. Ingredients are fresh coconut, sugar, sherry, egg yolks, whipping cream, butter, and sliced and toasted almonds.

Bayless combines pie crust with a filling of thick cream, tart lime juice, orange liquor, and masa harina to create this pie. Top with his crimson prickly pear sauce.

Combine fresh prickly pears with sugar, orange liquor, and lime juice to create this sweet sauce. Watermelon puree can be substituted for the cactus.

Bayless considers this to be the classic and essential Mexican salsa. Ingredients include tomatoes, serrano chiles, onion, cilantro, garlic, lime juice, and salt.

Chef introduces Chicagoans to authentic Mexican cuisine at this inexpensive and popular spot. Scan a sample menu and see a photo of the interior.

Chef puts out this line of bottled salsas and sauces for the consumer and home cook. Get them while they're hot at Cooking.com.

Bayless suggests this dish as a side to grilled chicken or fish. Mix rice with poblano chiles, cilantro, garlic, and onions.

Bayless marinates skirt steak in a mixture of garlic, lime juice, and cumin, then grills the steak, rolls it up in tortillas and serves with grilled chiles and onions.

Serve this salsa with tortilla chips or make it for the Red Chile Rice with Shrimp and Bacon dish. Ingredients include roasted tomatoes, dried chiles, and sweet garlic.

Serve this one dish dinner containing smoked bacon, mellow red chile salsa, shrimp, medium grain rice, and cilantro. Read user reviews of the recipe.

Fronterra chef gives directions on how to reheat store bought or homemade corn tortillas. Methods include dry, oily, or moist heat.

Award-winning cookbook focuses on the authentic cuisine of the region. Read editorial reviews and customer comments, or purchase a copy.

Make this fresh traditional Mexican salsa made with ingredients like plum tomatoes, jalapenos, onions, garlic, cider vinegar, salt, and cilantro.

Rick puts his restaurant's name on this lip-smacking sauce perfect for grilled fish and meat. Order the Frontera sauce from Cooking.com.

Serve this appetizer made with warm goat and cream cheese, cilantro, pine nuts, and salsa. Scoop it up with pita triangles or crisp toast.

Recipe from Bayless's "Mexico One Plate at a Time" cookbook calls for serving cooked shrimp in martini glasses with avocado, onion, hot sauce, cucumber, and cilantro.

Bayless's recipe for this red mole dish comes from his "Authentic Mexican" cookbook. Dish includes pork, chicken, pineapple, plantain, cloves, and dried chiles anchos.

Bayless cubes jicama along with apple and cantaloupe and serves with tangerine sections in a dressing of bitter orange juice, chile, and coriander.

Use Mexican thick cream as you would the French creme fraiche. Recipe calls for buttermilk and whipping cream and must be started a full day ahead of intended use.

Rick urges salsa fans to try making salsa at home instead of buying store brands. Find a recipe for roasted jalapeno-tomato salsa.

Bayless tells cooks how to make their own wheat flour tortillas out of all-purpose flour, salt, warm tap water, and vegetable shortening or lard.