DOCSLIB.ORG

Chef Rick Bayless: Champion of Mexico and Its Cuisine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chef Rick Bayless: Champion of Mexico and Its Cuisine Chef Rick Bayless: Champion of Mexico and Its Cuisine There’s no mistake: Mexican food is hot—and we’re not talking about the spice level. Once found only in U.S. cities with high populations of Mexican immigrants, the South of the Border cuisine has taken the country by storm, with taco shops and restaurants serving authentic Mexican dishes (not Tex-Mex) popping up in cities large and small. One of Mexican food’s most well-known proponents is Rick Bayless, an Oklahoma-born and -raised chef who is known for his cookbooks, TV shows and restaurants that specialize in traditional Mexican cuisine. His 1987 book Authentic Mexican: Regional Cooking from the Heart of Mexico catapulted him to fame and changed the way Americans think of Mexican food. Since then, he’s won numerous James Beard Awards, including Best American Chef: Midwest (1991), Cookbook of the Year for Mexico: One Plate at a Time (2001), and Outstanding Restaurant for his flagship Frontera Grill (2007) in Chicago. In 2012, he received the Insignia of the Order of the Aztec Eagle, the highest award given to foreigners by Mexico. Until recently, though, the only way Mid-Atlantic residents could sample Bayless’ tasty creations was to take a trip to Chicago, where the chef runs an empire of eight eateries in and around the city. When he decided to break away from the Windy City, he chose to open his first outpost on the East Coast. Tortas Fronteras at 3601 Locust Walk in Philadelphia offers quick-service, healthy, authentic Mexican cuisine, including tortas (sandwiches), molletes (warm open-faced sandwiches), soups, salads, a guacamole bar and more. AAA World recently had the chance to speak with Bayless about this new venture, as well as his love of Mexican food and the country from which it originates. AAA World: Why did you choose University City AAAW: In addition to your own restaurant, do you in Philadelphia as the location of your first have any other favorites in the Mid-Atlantic that you’d East Coast restaurant? recommend? Chef Rick Bayless: I like being on college campuses; Bayless: Lots! Toki Underground in Washington, D.C. Also we have a Tortas Frontera at Northwestern in D.C., anything by Jose Garces—he’s led the charge for University, too. I think it’s important to have really so long. In Philadelphia, I like Stephen Starr’s restaurants. good food for students when they’re on campus Zahav [by Michael Solomonov] is super delicious. Oh, and because that’s one of the places they develop [Chinatown bar] Hop Sing Laundromat was a blast. And their taste. how could I forget [Solomonov’s] Federal Donuts? Over in Baltimore, I’d really love to try Spike Gjerde’s Woodberry AAAW: How is the Mid-Atlantic region faring Kitchen. as far as offering authentic Mexican cuisine? Bayless: The real cuisine develops when there’s AAAW: When Tortas Frontera opened in Philly, you were a large Mexican population, and that’s not quite spotted throughout the city for most of the week. What happening there. But it’s growing and changing are some of the things you did while in town? like in New York City, where many Mexicans Bayless: Eat! Mostly at the places listed [in previous are settling. question]. along the way Rick cooking Pibil AAAW: Why should people visit Mexico? in the past few years. What are your thoughts on Bayless: There are many [reasons], but here’s a big this recent increase in traveling specifically to try a one: generous-spirited Mexican hospitality. The country’s food? Mexican people are some of the friendliest in the Bayless: There’s simply no better way to experience world. Don’t let sensational headlines or pop culture a culture than to eat your way through it. That’s influence your curiosity. Of course, you might say I basically what I’ve been able to do all these years. have a bit of a love affair with the food, too. I also think it’s wonderful when tourist destinations not typically known for great food court these great AAAW: What are some of your favorite Mexico chefs to their hotels and resorts. That seems to have destinations and why? a ripple effect that ends with more people eating Bayless: Well, we just returned from the Yucatán better Mexican food. Peninsula to shoot the 11th season of Mexico: One Plate at a Time. We’ve filmed there before, but this AAAW: What do you say to encourage travelers time around was all about rediscovery of Maya food to move beyond the chains and large tourist and culture, from the underground pit cooking—pibil restaurants and dine in the small local joints and —to grilling on the sandy shores of the beautiful try foods that are unfamiliar to them? beaches. When people think of the Riviera Maya, they Bayless: Explore, explore, explore! For the slightly think of resorts. But get beyond that, and there’s a less adventurous, consult the Internet first. There are beautiful world. expats everywhere offering informal guides to great street food. Those are always a good place to start. AAAW: Are there any other places besides Mexico that you like to visit? Or places that are on your AAAW: What are you up to these days? bucket list? Bayless: I’m still celebrating the publication of my Bayless: I’ve always wanted to travel to Vietnam. latest cookbook, More Mexican Everyday, which Maybe someday soon. highlights simple techniques to maximize flavor for weeknight cooking. And this spring, I’ll be opening AAAW: Thanks to the work of chefs like you who Cruz Blanca, a craft brewery, and Lena, a seafood bring the authentic cuisines of various countries restaurant, in Chicago’s bustling West Loop. to the U.S., food tourism has grown tremendously —Rebecca L. Rhoades.
Load more

Recommended publications
  • Proudly in Support Of
    Mother’s Day is May 13th and Father’s Day is June 17th Seedless orange 1 large (320 g) Large eggs 2 Granulated sugar 1 cup (200 g) Extra-virgin olive oil 1/2 cup plus 1 Tbsp (130 g) Zingerman’s Bakehouse, the All-purpose flour 2 cups plus 1 Tbsp (290 g) cookbook (written by Amy Baking powder 1 Tbsp (14 g) Emberling & Frank Carollo) is available now at Zingerman’s Sea salt 1/2 tsp Bakehouse, Zingerman’s Sesame seeds 1 Tbsp Delicatessen, Zingerman’s Roadhouse, zingermans.com or wherever books are sold. 1. Preheat the oven to 350°F [180°C]. Spray a 9-in [23-cm] round cake pan with nonstick cooking spray. “Must-have cookbooks” 2. Wash the orange and cut off both ends. Cut the orange into quarters and put into a food processor, peel and all. Process until the orange is a pulp. “This Year’s Best Baking 3. In a large bowl, crack the eggs and add the sugar. Use a Cookbooks” whisk to combine, and then beat until light and smooth, about a minute. Add the orange pulp and olive oil and whisk to combine. 4. In another bowl, combine the flour, baking powder, and salt. Sift the dry ingredients into the orange mixture and stir gently until all the ingredients are combined. All the dry ingredients should be moistened. 5. Spread the cake batter into the pan and sprinkle it with the sesame seeds. Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean.
    [Show full text]
  • 2010 James Beard Foundation Awards Nominees Announced
    FOR IMMEDIATE RELEASE Press Contacts: Willie Norkin / Jessica Cheng / Rachel Millner Susan Magrino Agency Tel: 212.957.3005 Email: [email protected] / [email protected] / [email protected] 2010 JAMES BEARD FOUNDATION AWARDS NOMINEES ANNOUNCED New York, NY (March 22, 2010) – The James Beard Foundation is proud to announce the final nominees for the 2010 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries, taking place May 2 and 3, 2010 in New York City. The nominees were announced this morning at an invitation-only breakfast at the acclaimed Palace Café in New Orleans’ French Quarter, hosted by Susan Ungaro, President of the James Beard Foundation, and Dickie Brennan, James Beard Foundation board member and Managing Partner of the Palace Café, Dickie Brennan’s Steakhouse and Bourbon House. This is the second year that the Foundation has taken its nominations breakfast “on the road” and Louisiana, with its rich food culture and history, was the ideal setting. Nominees In 55 categories were announced in the Foundation’s various awards programs – Restaurant and Chef, Restaurant Design and Graphics, Books, Broadcast Media and Journalism, as well as honorees in a number of special achievement awards categories, including Who’s Who of Food & Beverage in America, America’s Classics, Lifetime Achievement, and Humanitarian of the Year. A complete list of nominees can be found at the end of this release, as well as on www.JBFAwards.com. “Louisiana, a state that has won ten James Beard Foundation Awards in the past, has an incredibly storied food tradition and we were delighted to announce this year’s nominees in New Orleans,” says Susan Ungaro, President of the James Beard Foundation.
    [Show full text]
  • Mexico – One Plate at a Time with Rick Bayless
    Mexico – One Plate at a Time with Rick Bayless Episode Descriptions Season One (26x30) #101: The Whole Enchilada The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S. Rick shows us how to make classic “Street Style” Red Chile Enchiladas at home, and how to transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy Potatoes and Fried Eggs. At Sanborn’s in Mexico City, the colorfully tiled restaurant where the famous dish, Enchiladas Suizas, was invented, Rick explains that “Suiza” means Swiss, a tribute to the dish’s use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in making homemade “crema,” the Mexican version of crème fraîche, and a third dish, Rick’s own Creamy Enchiladas with Chicken, Tomatoes and Green Chile. #102: Let’s Talk Tacos Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing. First stop: a taco restaurant in Mexico City where tacos a la plancha–soft tortillas with fillings hot off the iron griddle–are sold. Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side “dueling salsas” showdown.
    [Show full text]
  • Martha Stewart Living® Radio Is the Nation’S First 24-Hour, Seven-Day-A-Week Radio Service Dedicated to Creative Living
    MARTHA STEWART LIVING ® RADIO THANKSGIVING HOTLINE RECIPES 2012 FEATURING 40 DISHES FROM MARTHA STEWART AND OTHER FAMOUS CHEFS S IRIUSXM Channel 110 WELCOME Thanksgiving dinner is a wonderful celebration of family and friends, and we’d like to help make sure this year’s feast is the most memorable ever. That’s why I’ve asked an esteemed group of chefs — including Mario Batali, Amanda Freitag and Jonathan Waxman — to share with you their go-to Thanksgiving recipes, and I’ve added many of my own favorites as well. In this book, you’ll find inspiring ideas for every course, from appetizers to desserts. We hope you enjoy making these delicious dishes for your family as much as we do. Need more tips and ideas? Then join us for Martha Stewart Living Radio’s Sixth Annual Thanksgiving Hotline, live, Monday, November 19 through Wednesday, November 21 (7 am – 5 pm ET). The culinary masters featured in these pages will be on hand to answer all your Thanksgiving questions. To see the schedule as well as the full list of the participating chefs, visit siriusxm.com/martha or marthastewart.com/radio. Photo Credit: Andrew Eccles Andrew Credit: Photo Martha Stewart Living® Radio is the nation’s first 24-hour, seven-day-a-week radio service dedicated to creative living. Inspired by Martha Stewart, America’s most trusted lifestyle expert, the channel promises listeners they will learn something new “every hour.” The lifestyle experts at Martha Stewart Living® Omnimedia, and Martha herself, deliver how-to guidance and advice in the core areas of cooking, gardening, crafting, decorating, petkeeping, wellness and weddings.
    [Show full text]
  • MOC 2021 Presenter Biographies
    9th Annual Leadership Summit: Virtual Edition June 22 – 24, 2021 www.menusofchange.org PRESENTER BIOGRAPHIES OMER ALKALAY is culinary director of Google Israel, working under Yarzin-Sella. Yarzin-Sella provides culinary solutions for the world’s leading high-tech companies. Omer discovered his passion for cooking while on vacation in New Zealand, where he bonded with a chef mentor, who took him on an exciting, two-year journey, focused on local sourcing. Upon his return to Israel, Oelleymer was presented with the opportunity to lead as executive chef in opening a new fine-dining restaurant, Chloelys, at Hilton Tel-Aviv. Omer’s cooking approach is to keep his dishes simple and fresh, providing the stage for the ingredients to speak. Omer maintains close contact with his growers, in order to keep up with best agricultural practices yielding top ingredients, allowing him to maintain balanced and delicious dishes. As a chef at Yarzin-Sella for Google, Omer has found a great marriage between his approach to cooking and the food program at Google. (Tel Aviv, Israel) MICHIEL BAKKER, MS, MBA is vice president of global workplace programs for Real Estate & Workplace Services, Google’s renowned workplace programs and services such as food, transportation, events, sustainability, and fitness and well-being. Michiel is focused on providing integrated workplace services and experiences that enable Google and Googlers to thrive. He is also focused on supporting the growth of Google through the scalability of the programs and innovating the future of workplace services. From 2012 to 2017, he led Google’s Food program, supporting all foodservice-related activities and initiatives for Google’s global community as well as developing internal and external partnerships to explore and tackle the challenges and opportunities in the broader food system.
    [Show full text]
  • Message from the Presidents
    April 2013 Message from the Presidents The line-up of University Circle’s interesting to you? Please contact springtime activities is taking shape. us for additional information. We look forward to seeing you and your friends at these events . Our term as co-presidents has been full of learning – learning to know On April 20th University Circle our members, learning in-depth hosts Settlement House children about Circle’s programs and and parents at a Kids Fare Concert philanthropies and learning the at Pick- Staiger Concert Hall. Led important role Northwestern by Northwestern’s Emmy award University Circle has played winning dance professor, Billy throughout its 98-year history. It will Siegenfeld, Jump Rhythm Jazz continue to thrive well after its Project combines motion, dance 100th anniversary. This organization gesture and unique choreography brings women together from Sally Dobroski Jean Wilson with great music. This is a wonderful throughout Northwestern’s diverse opportunity to experience top-notch community, providing opportunities music and dance, have fun and benefit the children of to grow friendships and share in activities of mutual interest, Northwestern Settlement House. The pure joy and enriching students’ lives with scholarships and serving the enthusiasm expressed by the children is contagious. larger community in charitable ways. On May 17th we gather at Guild Lounge for Circle’s annual We thank each Circle member. We thank the Executive Board Spring Luncheon. Scholarship Chair, Barbara Rossow, and her and the Interest Group Committees. Your consistent support committee are hard at work with Tim Gordon, Associate and hard work has made these two years a very special time Dean of Student and Alumni Services of the School of in our lives.
    [Show full text]
  • Bright Ideas Sustainability Tips from Industry Experts
    Bright Ideas Sustainability Tips From Industry Experts Restaurant.org | Bright Ideas 2013 1 We care for our people, customers, suppliers, and the communities we serve. As North America’s largest family-owned broadline foodservice distributor, our ultimate purpose is to serve our customers. We are committed to delivering quality products, unmatched service, and understanding the importance of nurturing a healthy and growing organization. With trust and integrity at the heart of all our endeavors, we embrace the responsibility of ensuring corporate sustainability, minimizing environmental impact, and promoting social responsibility. This approach has served us well for more than 115 years; let us show you. To learn more call (800) 968-6515 or visit gfs.com Restaurant.org | Bright Ideas 2013 2 Greetings: For restaurateurs, implementing sustainable best practices into their operations is more popular than ever before. We at the National Restaurant Association want to make that implementation as successful and cost effective as possible. To that end, we have created this guide featuring tips and real world advice from industry ex- perts appearing at the 2013 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago. The information was compiled from our seven environmentally-focused education programs at the Show and includes input from the Clinton Global Initiative, Starbucks, Chipotle, and renowned chef Rick Bayless, among others! Please take these excellent insights and consider them for your business strategy. You will save money, im- prove the environment and respond to your employees’ and customers’ interests. To continue your sustainable business journey, sign up for our Conserve Sustainability Education Program for free.
    [Show full text]
  • Rick Baylesss Mexican Kitchen Free Download
    RICK BAYLESSS MEXICAN KITCHEN FREE DOWNLOAD Rick Bayless | 448 pages | 28 Oct 1996 | Prentice Hall (a Pearson Education Company) | 9780684800066 | English | Hemel Hempstead, United Kingdom Mexico: One Plate At A Time Everything had to be hand-peeled and then cooked appropriately, and she didn't have a huge kitchen. That is who I am. Details if other :. I think it will probably go down a forked path. Views Read Edit View history. Retrieved July 3, His show is interesting to watch. Rick Bayless writes about and explains authentic Mexican cooking like no other--an excellent resource. Archived from the original on May 20, Dearborn Street Loop. Acadia : Some people prefer to eat in the bar area here, where I hear they serve a great burger. Rick Baylesss Mexican Kitchen Food. Retrieved February 20, With the ones at the airport, all of us that are on the management team turn in reports every time we fly, which unfortunately for me is too often. Before opening his own restaurant, Bayless began his career as a professional chef in as the executive chef at Lopez y Gonzalez, in Cleveland Heights, Ohio. Eats Abroad. She was trying to teach me how to hand-pat tortillas, which I think you have to start that process at about four or five years old to ever really master it. Rick Baylesss Mexican Kitchen all his recipes, Rick carefully guides you through every step, suggesting ways to invent, adapt, and simplify without sacrificing flavor. Rick Baylesss Mexican Kitchen married in I spent so many hours as a young man just wandering the aisles.
    [Show full text]
  • Mexico City – Tlaxcala – Puebla Itinerary
    Culinary Educator: CENTRAL MEXICO: A CULINARY ADVENTURE Rick Bayless itinerary: ® THE CULINARY INSTITUTE OF AMERICA SEPTEMBER Presentedby Travel Programs 20-27, ® 2008 mexico city – tlaxcala – puebla itinerary Mexico City has been the center of the culinary world of Mexico since it was the Aztec capital situated on islands in the middle of a shallow lake. Then named Tenochtitlan, it was a magnificent city of great size – by 1519 it was five times larger than London. To feed its many people, farmers encircled the islands with small floating gardens separated by canals on which they grew fresh vegetables, herbs, and chiles. This was also the hub into which all roads led, bringing different types of food from distant parts of the country to sell and trade at the huge market in the center of the city. With the conquest by the Spaniards, another layer of culinary achievements was added, for these settlers brought with them the ingredients and memories of a cuisine infused by 28 generations of Moorish control. The food found today in Mexico City, the largest city in the world, still reflects its origins with enormous varieties of the centuries-old masa snacks found in the city’s markets and from street vendors. Then there are the traditional dishes, such as moles and pipianes, as well as the exciting dishes that are being created by chefs using traditional Mexican ingredients in new ways. Day 1: Saturday, September 20 (Mexico City) Arrive at the Hotel Maria Cristina before 5:00 p.m. The hotel is located near the Zona Rosa with many shops and art galleries.
    [Show full text]
  • Rick Bayless
    Rick Bayless Award-winning chef-restaurateur, cookbook author and television personality, Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America. Bayless currently resides in Chicago, where he runs Frontera Grill and Topolobampo. He is the founder of the Frontera Farmer Foundation, an organization that supports small local farmers and has been active in Share Our Strength, the nation's largest hunger advocacy organization. Bayless recently won the title of Top Chef Master on the hugely popular Top Chef Masters television program on the Bravo Network. Top Chef Masters pitted 24 world-renowned chefs against each other to see how well they fared in the tried and true format of Top Chef. As the winner, Bayless received $100,000 for his foundation -- The Frontera Farmer Foundation. This is a nonprofit organization committed to promoting small, sustainable farms by providing them with capital development grants. The Foundation envisions a year-round interchange between sustainable farmers and consumers, including farmers’ market patrons and chefs, in which seasonal local agriculture provides the foundation for sustainable regional cuisine. Bayless has written numerous critically acclaimed cookbooks, including Authentic Mexican: Regional Cooking From The Heart of Mexico (William Morrow, 1987). The New York Times’ legendary Craig Claiborne hailed this work as the “greatest contribution to the Mexican table imaginable”. In 1996, Bayless' Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (Scribner) won the IACP National Julia Child “Cookbook of the Year Award”. The New York Times praised him as a writer who makes “true Mexican food user-friendly for Americans," and Time Magazine hailed him as a "cookbook superstar”.
    [Show full text]
  • Guide to the Julia Child Award Winners Collection
    Guide to the Julia Child Award Winners Collection NMAH.AC.1371 Rebecca Kuske, intern; and Alison Oswald Archivist 2016 Archives Center, National Museum of American History P.O. Box 37012 Suite 1100, MRC 601 Washington, D.C. 20013-7012 [email protected] http://americanhistory.si.edu/archives Table of Contents Collection Overview ........................................................................................................ 1 Administrative Information .............................................................................................. 1 Historical........................................................................................................................... 2 Arrangement..................................................................................................................... 2 Names and Subjects ...................................................................................................... 2 Container Listing ............................................................................................................. 4 Series : Jacques Pépin, 1952-2015......................................................................... 4 Series : Rick Bayless, 1982-1983............................................................................ 6 Series : Danny Meyer, 1985-2015............................................................................ 8 Series : Susan Feniger/Mary Sue Milliken, 1984-2010.......................................... 11 Series : José Andrés, 1994-2019..........................................................................
    [Show full text]
  • Chilorio in Sinaloa
    Regional Cuisines of Mexico Series Antojitos Copyright © 20016 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. TABLE OF CONTENTS COURSE INFORMATION ................................................................................................................................. 3 THE ROLE OF ANTOJITOS IN MEXICO ............................................................................................ 4 History of Street Foods and Markets ............................................................................................................ 4 Antojitos in Modern Mexico .......................................................................................................................... 5 GENERAL GLOSSARY OF MEXICAN ANTOJITOS ............................................................................. 7 FRESH CHILES USED IN REGIONAL MEXICAN CUISINE ............................................................... 14 DRIED CHILES USED IN REGIONAL MEXICAN CUISINE ............................................................... 16 DAY ONE: ANTOJITOS FROM NORTHERN MEXICO ..................................................................... 20 Adobo Seasoned Meats ..............................................................................................................................
    [Show full text]