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>> jimmy: well, hi there. we are back. it might surprise you to learn that some of the greatest mexican food onarth can be found in illinois. and that the chef making it looks like this. his next cookbook -- "frontera: margaritas, guacamoles and snacks," comes out in october. you can preorder it now. please welcome chef rick bayless. hey, chef rick. that's thomas haden church. now, your english is very good. you're not from mexico. >> i lived there for a long time. my english is native. >> jimmy: i got you. you are from where? >> i grew up in oklahoma city in a barbecue restaurant. >> jimmy: how did you wind up being interested in mexican

food? >> fell in love. i went to mexico when i was 14 years old and i just fell in love with the culture. >> jimmy: i will say, i had dinner at your restaurant in chicago and it was unbelievably great. very impressed by it. what are we making here tonight? >> we are going to make grilled tuna with an heirloom tomato salsa. >> jimmy: do you raise tuna on that farm? >> we don't ranch tuna. >> the cool thing about this, perfect dish for summertime. the cool thing is the marinade part of it, which is what we start with right here. so, we've got -- this is garlic that's roasted in the husk. and after about ten minutes in it there, it will get soft, black spots in places. once it cools down, you can peel that little -- >> jimmy: you roast it in the oven or the pan here? >> no, in the pan, because it gets the brown spots. i have that, a couple of chiles. it's a lot of garlic and a lot of the green chile.

>> smells good. >> take this and this and juice that. i'm going to pour more lime juice, but we need a little bit more. because this is a marinade. >> jimmy: in there? >> oh, you got it right. most people don't do it that way. >> jimmy: i drink a lot of -- >> i think i've opened up something here. i know something more about you. and a bunch of salt goes in. this is a marinade, a flavoring we're going to use there. >> jimmy: thomas, you just stand there. >> you are doing really great right now. >> at what point do we put in the tuna? >> next, next. that's going to be your thing. so, we're going to give it a couple of pulses here. now, you let it go until it's really, really smooth. takes about a minute or so for that to go. when you taste it, that's what i want you to do now. here, a couple of spoons here. so, this stuff is kind of pungent. it's pungent because it's a lot of roasted green chile, that sweetness of the roasted garlic in there. tell me what you think of that.

>> oh. >> jimmy: oh! i feel like i've been duped. and yet i want more. >> i like the fact that your eyes are watering now. i'm not going -- >> jimmy: wow! that's got real quick. >> it's all this roasted garlic and -- >> jimmy: i'm realizing that, sure. >> see what's going on in there. the tuna staeaks -- >> jimmy: take me to the hospital. >> tuna steaks go in there. this is a topical marinade. >> jimmy: put the steaks in there? >> right in there. topical marinade is a marinade that only flavors the external part of it. you are not going to leave it in there for a long time. >> jimmy: how long? >> just leave it. to stoep. you coated it. and the stuff is kind of pungent. a little bit goes a long way. we're going to let those go. >> the overwhelming acidic peppery taste going to break down the meat fiber of the tuna?

>> it would if you leave it in there very long. that's the reason i don't. >> copy that. >> i don't want to turn it into ceviche or something like that. i want to flavor the exterior. >> jimmy: i like that you knew that, thomas. >> impressive. >> i've seen tuna on the hook before. >> okay. so, now what we're going to do is, we've got the marinaded steaks here. going to put -- i'm going to ask you to help me, jimmy, with the salsa part of this. a little bit of olive oil in there. and you want to pick those up -- >> copy that. >> not quite -- >> 1,800 degrees, which i believe is the surface of the sun. >> jimmy: should it be there? >> hopefully it's an 1,800 watt thing. cooking with a hair dryer. >> jimmy: cooking with hair would be a great new book for you. >> i could go a lot of ways with that. ah, beautiful, beautiful.

>> jimmy: just what we want. >> this here are heirloom tomatoes. cut the core out and chop that up. these tomatoes, what they give you is all these different colors and -- color equals flavor in cooking. always. color equals flavor. this is a yellow tomato that is going to give you that sort of light sweetness. this is one that's a purple, a jshg i'm making a mess here. what's the point? you have it made already. >> i just wanted to seal your knife skills. >> jimmy: it's terrible. >> no, you're doing really good. >> turn these over? >> not yet. just hod it. that's the important thing. don't get fidgety with stuff on a grill pan. >> jimmy: i said that to thomas the last time he was on the show. >> i have red onion here. i'm rinsing it off. i usually do this under cold running water. that's the most important thing you can learn. when you are making salsa, always rinse off any raw onion. when you cut an onion up, you

are actually bringing two substances together that create a sulfur substance, which is what makes your eyes water, givens you that onion breath thing. in this situation, you can get it off completely by just rinsing it. schumer important. >> jimmy: i didn't know that. does that apply when you're cooking -- >> you don't need it, because it goes away when you cook it. >> jimmy: i got you. >> can i have the tomato in there? >> jimmy: all right. >> we have herbs. everybody thinks about sicilant. i have the mint here, i he . some thyme. >> jimmy: confetti? >> it looks really beautiful in there but it gets stuck in your teeth. i don't recommend it. here's the thing. we got some of that marinade to add to this salsa. >> jimmy: going to eat more of that. >> you get a little bit more of it. >> jimmy: let's get guillermo up here. guillermo, you're mexican. come check this out. >> okay. now we have our thing here.

you want to turn -- >> jimmy: turn them over. they look nice. >> beautiful. okay. now, i'm going to switch places with you here so i can get this guy up in here. >> jimmy: this is relatively simple, true? >> super simple. and to tell you the truth, i made it for some friends last week, had a bunch of people over, went, i grow a lot of tomatoes, herbs, i whip this kind of thing up. everybody loves to have grilled tuna or any other kind of fish. >> jimmy: that is nice. >> so, we have our salsa here. >> jimmy: nice and rare. guillermo, do you like fish? >> yes, i do. >> rare tuna? >> yeah. >> guillermo likes balloons. >> i like everything. i like everything. >> jimmy: guillermo, give that a try and i'm going to try it, also. i want to grab the book here and tell people, again, it's "frontera: margaritas, guacamoles and snacks," comes out in october. you can find recipes on

jimmykimmellive.com. what do you think, guillermo? >> wow. >> jimmy: what do you think? be honest? >> wow, this is the best tuna i ever had. [ laughter ] >> i was waiting for that. >> jimmy: it really is delicious. >> and, you know, i have some bacon and tomato -- >> jimmy: we'll eat that, too. oh, wow. >> that's a crowd pleaser, i think. >> jimmy: you know what? >> you have to tell me -- >> jimmy: bacon makes everything better. rick bayless, everybody. we'll be right back with music from jjamz.

>> jimmy: this is their album. it's called "suicide pact." making their late night television debut with the song, "heartbeat," jjamz! ♪ ♪ who am i to say i want you back but you were never mine to give away ♪ ♪ i was waiting for a long long time for you to feel the same ♪ ♪ who are you to look at me like that is there something more you need to say ♪

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one more time i wont ever be the same ♪ ♪ can you hear my heartbeat please don't stand so close to me