Rick Bayless

Street food flavors find favor with diners

source: Santa Rosa Press Democrat

“Sometimes it's the best, and sometimes it's not. ... Plus, it's fattening.” This recipe is from chef Rick Bayless of Chicago, winner of “Top Chef Masters” ...

Published Tue, Dec 8

(Photo by Michael Maes)

source: North Shore Magazine

And the distance between you and your neighbor is … well … intimate, but all is forgiven once you tear into Top Chef Master Rick Bayless' homage to Mexican ...

Published Tue, Dec 1

Chicago's Great Culinary Middle Ground

source: Pittsburgh Post Gazette

Big Star isn't the only news in the Mexican scene in Chicago; Rick Bayless -- whose Topolobampo and Frontera Grill have reigned over the Chicago Mexican ...

Published Fri, Nov 27

Chicago's Great Culinary Middle Ground

source: New York Times

Big Star isn't the only news in the Mexican scene in Chicago; Rick Bayless — whose Topolobampo and Frontera Grill have reigned over the Chicago Mexican ... and more »

Published Wed, Nov 25

Rick Bayless dishes on his trip to L.A.

source: chicagotribune.com

Rick Bayless, winner of "Top Chef Masters" and host of "Mexico: One Plate at a Time," was spotted dining at some of LA's upscale Mexican eateries last week. ...

Published Thu, Nov 19

Edible Adventures on the El

source: Daily Northwestern

At Chef Rick Bayless' Xoco, would-be eaters stand in a line wrapping around the corner for a bite of Mexican-inspired street food. The “Top Chef Masters” ...

Published Wed, Nov 18

Refried Beans With Extra Virgin Olive Oil? The Mexican Says For the Love of ...

source: Dallas Observer

My friend Rick Bayless is skinny, and he loves lard!" says Robb Walsh, author of The Tex-Mex Cookbook and perhaps the most Mexican gabacho after the famous ...

Published Wed, Nov 18

Hot stuff: Cold-weather soups and sips in the city

source: Chicago Sun-Times

Lines down the block and awkward, elbow-to-elbow seating aren't deterring folks from descending on this Rick Bayless charmer, where Mexican street food ... and more »

Published Fri, Nov 13