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Rick Bayless

Still a few tables left @topolochicago TONIGHT (!!) & Saturday for #ChicagoRestaurantWeek -- Dates/times below. Must call to reserve; use password "tomatillo" Friday 6 p.m. for 2 people 9 p.m. for 4 people 9 p.m for 2 people Saturday: 6 p.m. for 4 people 6:30pm for 2 people 9:15pm for 4 people
Thanks! RT @alexwearsprada8 I don't know what @Rick_Bayless puts in this food but @XocoWickerPark is delicious
Nearly 2 wks of shooting MOPAT 11. Woke up weary. Yoga while the sun rose completely changed my energy!
Nearly 2 wks of shooting MOPAT 11. Woke up weary. Yoga while the sun rose completely changed my energy!
Almost 2 weeks into shooting MOPAT 11: Yucatan, A Different Mexico. Woke up very weary. Hard to keep up my daily yoga practice, but determined to do so. Yoga while the sun rose completely changed my energy!
1 of BEST meals of my life! RT @Lechique_rest We r honored&grateful for @Rick_Bayless visit! A pleasure to host you!
Beautiful! RT @therealblackdog Calabasitas Crema for taco Tuesday. Thanks for the recipe Rick Bayless!
Listen up! This is YOUR chance to dine at @topolochicago for #ChicagoRestaurantWeek - 3 courses from our dinner menu. To reserve your table, call us at 312-661-1434 and use password: "Perfect 7." Here are the dates/times we have available: Wednesday 5:30 p.m. for 2 6 p.m. for 2 6:30 p.m. for 4 8:30
Today's #TacoTuesday video is all about a Mexican (vegetarian!) classic. Ready? youtu.be/3kkij6o1vOU?li…
I bet those are delicious! RT @Jefflamb21 here they are chef... Carnitas from boneless spare ribs.
More MOPAT behind-the-scenes! Day 5! youtu.be/b7FYB2Pa2bA
Looks gr8 RT @SeattleTallPopp Made Bayless' Mole Coloradito Enchiladas w braised pork. One of the 7 moles of Oaxaca.
! RT @MightyVine 🍅@topolochicagoo's winter tasting menu features mezcal-infused MV tomato:on.fb.me/1RFUsr6fs
Very nice! RT @ericperrone semi snowed in Raleigh NC. Cooking ur red chile braised chicken!Looks & smells wonderful!
To celebrate Restaurant Week, we are releasing a few Topolobampo tables for tonight &... facebook.com/chefrickbayles…
To celebrate Restaurant Week, we are releasing a few Topolobampo tables for tonight & Tuesday — $44/person for three courses! To get a table, you'll need to call and reserve using today's special password: "Tocayo." The available times and party sizes: Saturday, January 23 available seatings: 5:30
Whoa! 1 bite of David Sterling's sweet&salty double ham&cheese flaky pastry hojaldra, Merida style, & pure bliss ...
Whoa! All it took was 1 bite of David Sterling's sweet&salty double ham & cheese flaky pastry hojaldra, Merida style, and ... pure bliss ...
HUGE thanks to Roberto Solís for filming the making of his beautiful creations with us @nectarmerida for MOPAT 11.
HUGE thanks to Roberto Solís for filming the making of his beautiful creations with us @nectarmerida for MOPAT 11!! Poc chuc of octopus, crisp skin pork belly (castacán).
Repost from @xocochicago using @RepostRegramApp - Xoco's authentic tacos al pastor ready in only a few hours... every Wednesday starting at 5PM!
Very nice! RT @xpeacelovekelly we worked for days using your recipes! 4 different types hecho de mano ☺️🙌🏼�UPLg
:) RT @jeffersonwang13 I mean honestly, is any 5:30a trip out of O'Hare complete without a Bayless torta
That's gonna be good RT @VeeeZeee DARK roasted tomatillo salsa coming up! LOL @Rick_Bayless #tacotuesday
Repost from @xocochicago using @RepostRegramApp - Xoco's new Chamoy-Glazed Pork Belly Salad takes you on a flavor vacation!
 




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