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Rick Bayless

RT @TweetsofTacos "I think every1 shud taste Moises' (El Hidalguense) Barbacoa at least once in life": @Rick_Bayless
Thanks! RT @jilltimmermann Perfect way to spend my time on a flight! @Rick_Bayless @beCraftsy cooking class!
Bustling markets, vibrant restaurants, rich history, deep flavors. THIS is why we bring our chefs & managers to Mexico every year!
More BIG NEWS. #Frontera30 is our huge April 30 bash w. amazing chefs, wine, agave; proceeds 2 local farms!
RT @RachaelRayShow Can it be #NationalMargaritaDay everyday? Thanks, Rick, for this recipe!
Staff education trip #2 CDMX: flavors @ Fonda Fina deeply rooted in tradition, done w chef's eye to beauty, balance, freshness.
Super cool! I don't even think I have that menu! RT @pang Here's a menu from Frontera Grill n 1989 cc: @Rick_Bayless
BEAUTIFUL mise en place & MOUTH-WATERING chorizo egg torta this morning at Tortas Frontera, Terminal 1 O'Hare #breakfastofchampions #proud
Congratulations! RT @Mark_Martorano #LeñaBrava thanks for making @magsnaj and my 19th anniversary one to remember!
Thanks! Glad u liked it! RT @clarklab I made some pastor tonite with your Frontera mix and oh. my. goodness.
This morning, I am blessed to do my home yoga practice in a room filled with hundreds of incredibly aromatic citrus blossoms.
RT @UrbanDaddy Now, about that time we cooked perfect tamales with @Rick_Bayless.
Staff cooking CDMX: beautiful mise en place!
Glorious glimpses of one of my favorite markets on the planet: San Juan CDMX
Nothing like starting the day at Cardinal in CDMX with great hot chocolate. #StaffEducationTrip
A couple of years in the making: our CDMX apartment/training kitchen. Ready to welcome our first group of staff!
Very nice! RT @clairedowell Pork Tinga. A la @Rick_Bayless. Sooo delicious!! Thank you Mr Bayless.
Back by (unrelenting) popular demand at Leña Brava: ceviche maki
Thank you! RT @RudyABC15 GREAT meal at @Frontera_Grill in Orlando tonight. Best enchiladas I've ever had.
GREAT READ! RT @UrbanDaddy Bayless has a new online cooking class. We took that class.
For everyone joining us for the Emil release tomorrow, check out our Instagram page for the rundown! #bottlerelease
Retweeted by Rick Bayless
1 of my fave brunch dishes ever: Poached eggs in crispy sopes, poblano crema, bacon, chorizo. Starts TOMORROW at Fonda Frontera Wicker Park
So nice! RT @WendyPicariello Keeping warm in the snow storm w/my favorite chiles #rellenos recipe from @Rick_Bayless
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