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Rick Bayless

Rick Bayless
Did you know?

Rick’s cookbook with his 15-year old daughter, Lanie, titled Rick and Lanie’s Excellent Kitchen Adventures was nominated for a James Beard Award.

 

Rick Bayless
Rick's Featured Recipe
Chile de Arbol (Hot Sauce)

Click here for recipe

 Rick Bayless is credited with doing more to introduce Americans to authenic Mexican cuisine — and to change its image in the U.S. — than any other American chef.  He is a fourth generation restaurateur from  an Oklahoma family of restaurateurs and grocers who decided to do his doctoral work in anthropological linguistics at the University of Michigan and so ended up living in Mexico with his wife, Deann. It was there that he wrote the now-classic Authentic Mexican: Regional Cooking From The Heart of Mexico that was published in 1987 and which the New York Times’s legendary Craig Claiborne called the “greatest contribution to the Mexican table imaginable.”

Rick went on to write other books:  In 1996, Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine  won the IACP Julia Child Cookbook of the Year Award. and the Times praised him as a writer who makes "true Mexican food user-friendly for Americans," while Time magazine dubbed him a a "cookbook superstar." Salsas That Cook  written with Deann and JeanMarie Brownson was published in 1999 and Mexico – One Plate at a Time, the companion to the first season of the eponymous Public Television series, won a James Beard award as the Best International Cookbook. Mexico—One Plate at a Time, the television show,  is currently in its fifth season on PBS.

Rick opened  Frontera Grill in Chicago in 1987, a restaurant that  specializes in contemporary regional Mexican cooking. In 1988, Food & Wine magazine selected Rick as Best New Chef of The Year, and in 1991, he won a James Beard Award for Best American Chef: Midwest. In 1995, he won another James Beard Award for National Chef of the Year as well as an award for Chef of the Year from the IACP. In 1998, the Beard Foundation honored Rick as Humanitarian of the Year. and in 2002, Bon Appétit honored him with the Cooking Teacher of the Year Award.

On the heels of Frontera Grill's success, Rick opened Topolobampo in 1989, an elegant eatery adjacent to Frontera Grill. Frontera Grill and Topolobampo have received glowing distinctions from such publications as Gourmet, Food & Wine, Bon Appétit, Atlantic Monthly, Condé Nast Traveler, Zagat's, The Wine Spectator, USA Today, Chicago Magazine and The Chicago Tribune. Topolobampo has been nominated twice by the James Beard Foundation as one of the most outstanding restaurants in our country. 

In 1996, Rick began a line of prepared foods under the Frontera Foods label. Frontera Foods went on to open Frontera Fresco — a food kiosk in Chicago’s historic Marshall Fields (now Macy’s) building in 2005.

Rick is a restaurant consultant and teaches authentic Mexican cooking throughout the United States. He also leads cooking and cultural tours to Mexico.

Rick lives in Chicago with his wife and daughter.  He is the founder of the Frontera Farmer Foundation, an organization that supports small local farmers, and has been active in Share Our Strength.  His website is www.rickbayless.com

 

Latest Recipes

Classic Tortilla Soup with All the Trimmings

Like guacamole, tortilla soup has a place, I feel, in practically ever collection of Mexican recipes. Especially everyday recipes. Its a...

(1 Votes)

Chipotle Shrimp

Along the Veracruz coast, some variation of this beguiling preparation of smoky, spicy shrimp is on practically every restaurant menu f...

(1 Votes)

Chile de Arbol (Hot Sauce)

It stands in corked liter liquor bottles in markets through west-Central and Northern Mexico, waiting to be taken home to sprinkle on tac...

(1 Votes)

Ceviche Salad with Avocado, Cilantro and Green Chile

Ceviches, the wonderful lime-marinated seafood cocktails of Latin American, are experiencing an evolution. In Mexico, for centuries cevic...

(1 Votes)

Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

Enchiladas have a casual reputation fun family food, a good way to use leftovers, not a big deal. But by the time youve made the filli...

(1 Votes)

Pork Picadillo Sweet Corn Tamales

There are first tastes you never forget. The flavor of local strawberries made into shortcake or pasta with homemade pesta or fresh-caugh...

(1 Votes)

Wood-Grilled Whole Fish Puerto Vallarta Style

Along Mexico’s west coast. It seems like all the best seafood restaurants are flipping hinged flat baskets of butterflied, marinated fish...

(1 Votes)

Achiote-Seared Shrimp with Quick Habanero-Pickled Onion

Achiote, that earthy-orange seed with the earthy-floral aroma, stains so much food in Mexico’s Yucatan peninsula the color of glowing emb...

(1 Votes)

Chipotle-Glazed Baby Back Ribs

This is a rather unconventional approach to rib cooking: First, baby back ribs—not the larger spareribs—are showered with a dry rub that’...

(1 Votes)

Avocado-Mango Salad with Fresh (or Blue) Cheese, Bacon, and Toasted Pumpkin Seeds

From the Mexican perspective, both buttery avocado and tropical mango derive beautiful benefits from chile, salt and lime, all three of w...

(1 Votes)

Smoky Chipotle Salsa with Pan-Roasted Tomatillos

I’ve been smitten with chipotle salsa ever since the first time I tasted it on a crusty sandwich (cemita) in a Pueblan market stall thirt...

(1 Votes)

Chipotle Meatballs

While living in Mexico City, I ate chipotle meatballs all the time in the bare-bones cocinas econimicas that dotted my neighborhood, thos...

(1 Votes)

Chicken in Oaxaca Yellow Mole with Green Beans and Chayote (or Potatoes)

Don’t let the word mole scare you away from this recipe – moles being the famous, time-consuming, special-occasion dishes that Mexican ma...

(1 Votes)

Fresh Green Tomatillo Sauce

This green tomatillo version of the table salsa mexicana seems even more commonplace in Mexico’s snack parlors and street stalls than the...

(1 Votes)

Red-Chile Sauce with Roasted Tomato

If the flavors of this picante red-chile sauce are well blended, the heat will have been rounded out with a little softening tomato flavo...

(1 Votes)

Quick-Cooked Tomatillo-Chile Sauce

This everyday Mexican salsa verde is green from a delicious native berry (tomatillo) that frequently bears the name of its very distant r...

(1 Votes)

Relishy Cactus-Paddle Salad

In spite of its being called a salad, this cactus-paddle preparation is actually used more like a condiment—like a coarse salsa mexicana ...

(1 Votes)

Homemade Thick Cream

It isn’t uncommon to see three or four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well...

(1 Votes)

Spicy Jicama Salad with Tangerines and Fresh Coriander

Jicama—the large, bulbous, woody-looking root vegetable—has something of a raw potato texture and a slightly sweet apple taste. And when ...

(1 Votes)

Shrimp-Ball Soup with Roasted Pepper and Tomato

The simple Mexican flavors of this west-coast specialty are clean and invitingly uncomplicated. The soup is substantial—just the kind of ...

(1 Votes)

Fish Broth

One of the most important ingredients in a really good fish soup or sauce is a well-made fish broth. This version that I’ve developed is ...

(1 Votes)

Slivered Beef with Well-Browned Onions

Portable, butane-fired griddles show up at dusk in parks and on street corners through most of the country, penetrating the outdoor odors...

(1 Votes)

Chicken-Filled Enchiladas with Tangy Tomatillo Sauce

Here is a recipe for the classic Mexican enchiladas, the ones that combine a flavor that is traditionally tart and piquant with the mealy...

(1 Votes)

Mexican Rice Pudding

This dessert is softer and more cinnamony than our baked rice pudding. The flavors are simple and close to home, but it’s easy to develop...

(1 Votes)

Fresh Prickly-Pear Ice

I’ve written the main fruit-ice recipe using prickly pears simply because preparing the fruit requires a little more explanation. Ices ma...

(1 Votes)

Fruit and Milk Smoothy

Mariano Dueñas’ small pamphlet on the modern variety of Mexican refreshment praises the “delicious and nutritive licuado” as the salvatio...

(1 Votes)

Herb Green Ceviche with Cucumber

This is one of my favorite dishes of all times: that seductive texture of fresh fish with a citric sparkle, the savor of roasted garlic a...

(1 Votes)

Roasted Tomato Shrimp-and-Octopus Cocktail

Makes 4½ cups, serving 8 as a starter

(1 Votes)

Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion

When you’re setting out some small dishes for friends to enjoy nibbling through, this is the creamy go-to dish to balance your tangy and ...

(1 Votes)

Avocado Dressed Shrimp a la Mexicana

A simple creamy shrimp salad with fresh vegetables. Creamy from avocado, lively with green chile and cilantro, and toothsome with crunchy...

(1 Votes)

Plantain-Stuffed Chipotle Chiles in Escabeche

Spicy-sweet-savory-tangy-that’s one of my favorite flavor combinations. And these little tiny stuffed smoky chipotle chiles deliver on al...

(1 Votes)

Spicy Jicama, Cucumber and Fruit Skewers

Here’s a slightly dressy way to serve that beloved street food snack of fruit or jícama or cucumber (or, in this preparation, all of them...

(1 Votes)
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