Rick Bayless

Frontera and Topolo by Rick Bayless are walkable, not even 1/2 a mile. You can get reservations at Topolo in advance, you can try to get reservations at Frontera at 8:30 am on the day you wish to eat there. ...

According to Rick Bayless, in Authentic Mexican (p. 243): "The plate really has nothing to do with the port town of Tampico, but rather, was named by the tampiqueno Jose Luis Loredo. When the famous waiter moved from oil-rich Tampico to ...

Chicago Spice blends from the Spice House (www.thespicehouse.com) El Milagro Tortilla Chips You can go to Trotters to Go (on Fullerton) to send something with Charlie Trotter's name on it. Frontera Grill products (from Rick Bayless) ...

Cocktailhour mentioned Rick Bayless and I have to agree that he is tops when it comes to Mexican. His first cookbook changed how I looked at Mexican cooking, but his sauces can be challenging and require a lot of time and equipment. ...

ANd a final thought. I have a book by Stephan Pyles on Texas cooking (again from years ago). He has some really fussy recipes, but they can be quite good. But Rick Bayless is still tops for me for Mexican.

I took my cooking classes with Toni Sobel who Rick Bayless (Fronterra Grill and Topolobampo) usually tours around with. Her approach was fresh fruits and vegetables with a definite hands on classes. She gave us a clue of who to buy from ...

I love this Rick Bayless taco recipe, with chard plus onions, queso fresco and a tomatillo salsa. ...

Rick Bayless in Mexican Everyday has several slow cooker recipes that are anything but indistinguishable mushy stews (why I didn't use my crockpot for a long long time). His Guajillo Spiced Pork and Potatoes is fantastic.

I second Romanmk's vote for Rick Bayless' The Mexican Kitchen. I have been cooking out of this cookbook for about 5 years now and the binding has come apart from such frequent use. I have loved everything I've made. ...

Moles tend to have subtle flavor mixes and are not particularly hot & spicy. Having been a fan of Rick Bayless in Chicago since he first opened Frontera, I have cooked many of his moles from his original cookbook.

I like Rick Bayless' Frontera Tomatillo Salsa. Not sure if it's available everywhere, though. It might be, I just don't know.

If you're going primarily for the Rick Bayless experience, then it wouldn't be overkill to do both. But if you're going because you want to try good Mexican food (to which you don't normally have access wherever you live), ...

Sour Oranges are also widely used in the Yucatan as in marinades, pickled onion relish & sauces... Rick Bayless' Authentic Mexican has a recipe to approximate them using Grapefruit, Limes & Navel Oranges. ...

Try Topolbampo or its next-door, less expensive cousin, the Frontera Grill. Both serve Chef Rick Bayless' upscale and ingenious Mexican food. Charlie Trotter's very formal continental cuisine is legendary but very expensive and may be ...

I made the Rick Bayless sauce. It is good. But, not quite King Taco. I would 86 the sesame seeds and cloves. The Bayless sauce has a lot more vinegar then the KT sauce. Maybe I will try a version of the Bayless Sauce, ...

Tickets for each of these exclusive events will be limited and sold separately from the General Admission passes. There are currently 25 chefs participating including Rick Bayless and Gail Gand. To view the full list of chefs and events ...

From Travel/BBC/ and other assorted networks we get Julia & Jacques, Mario, Gordon, Nigella, Sara Moulton, Rick Bayless, Jose Andres, Tony and soon Emeril (who is moving Emeril Live to Fine Living). If FN had just managed to hold on to ...

Some of my past favorites from RB Mexican Kitchen are Chipotle Shrimp, Mushroom Cactus Soup!, Sweet Roasted Garlic Soup, Classic Ceviche Tostadas, Seared Lamb in Swarthy Pasilla Honey Sauce, and making Achiote Seasoning Paste in my Thai ...

I realized that one of my favorite recipes is a riff I do on Rick Bayless' Tinga Poblana(Authentic Mexican p. 248) where I smoke the pork and use winter squash instead of potatoes. So I ended up adapting a Bon Appetit recipe for ...

Here's a recipe from Rick Bayless' Authentic Mexican that's really good: Red Chile Salsa with Roasted Tomato: 4 med. dried chiles guajillos, stemmed, seeded and deveined 2 cloves unpeeled garlic 1 large, ripe tomato (roasted on a ...

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I started with Rick Bayless' recipe, and the advice received here on chowhound. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19280,00.html Since I was making a huge batch, I really didn't follow a recipe per se. ...