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Rick Bayless
Nice! RT @mjnowac did ur achiote slow roasted pork tacos with a few twists. added some adobo/chipotle too. Yum pic.twitter.com/aQnkN3LSgm
Thank you Aly and the WCIU crew for a wonderful, yoga-infused TV segment from my home this morning letting everyone know about our VIBEUP event tomorrow. Yoga. Cooking demo. Food&drink. DJ. Vibeup.today for details.
This really happened in my backyard at the @gglasstheatre benefit: to celebrate Mary Zimmerman's upcoming adaptation of Treasure Island, we made a meal of treasures (spring guacamole w gold leaf, suckling pig pibil unearthed from pit) and Islands (4 kinds of ceviche, coconut tres leches) PLUS the gr
RT @WGNNews Out of the kitchen & onto the mat. Stay tuned... #yoga lesson with @Rick_Bayless @VIBEUPToday pic.twitter.com/uSLFLrwa5E
Getting ready for a yoga segment at 11:45 on WGN with friends&founders of the wellness events VIBEUP. (Me in red!) pic.twitter.com/hQ1F8DaEzK
Getting ready for a yoga segment at 11:45 on WGN with friends&founders of the wellness events VIBEUP. Come do yoga with us on Friday. I'll be doing a cooking demo and signing my new book More Mexican Everyday!!
This b'tiful dbl peony looks so serene next to all the hot, heavy cochinita pibil prep that's going on in my yard. pic.twitter.com/NftHCat9Rh
This beautiful double peony looks so serene next to all the hot, heavy cochinita pibil prep that's going on in my yard right now.
Brazier lowered into 900* pit ready to be buried under steel top & 6" of dirt. Cooks 6-8 hours. pic.twitter.com/b87Id6mDRs
Brazier lowered into 900* pit ready to be buried under steel top & 6" of dirt. Cooks 6-8 hours.
Layering suckling pig w achiote in ban leaf-lined brazier 2 cook in my backyard pit 4 big @gglasstheatre benefit. pic.twitter.com/G8Ch9w7znT
Jaime & I are layering suckling pig w achiote in banana leaf-lined brazier to cook in my backyard pit for big @gglasstheatre benefit tonight.
B'tifil pic! RT @CarefreePatti made citrus spice chili marinade for chicken AND veggies. New family fav! pic.twitter.com/MHaydsEcRL
👍RT@McKinneyMommass Making@Rick_Baylesss recipe for Roasted tomatillo salsa for#MemorialDayy! Can I get a thumbs up?pic.twitter.com/Z26K61BMJaa
Beautiful! RT @kdschicago @Rick_Bayless made Ancho Chili Grilled Chicken for dinner. pic.twitter.com/xLUnDIFCRz
:) RT @RobertCarnitas Taking ur advice&making Sinaloan Roadside grilled chicken instead of burgers for #MemorialDay! pic.twitter.com/pisHlH5Mb3
Mercado Roma, DF: truly inspirational offerings of prepared foods (from some of Mex City's best chefs) & ingredients. But so crowded when it opened that it was chaotic. Crowds subsided, quality is now even better. New stalls like this artisan ice pops (paletas) one with super cool flavors. Plus my
Beautiful! RT @BankRobber303 Bayless carnitas recipe w/raw tomatillo/avocado/Serrano salsa. Absolutely delicious. pic.twitter.com/ZSW5CalwuI
Maximo Bistro, DF: 1 of best restos n N America! Rstd beet salad w foie,tongue entomatada,corvina gr pipian, lechon!! pic.twitter.com/58QTBNqX8Q
Maximo Bistro, Mex City: holy $!&@ Lalo can cook! Stunning meal that included rstd beet salad w sheep cheese & foie gras), tongue entomatada, corvina w green pipian & his legendary lechon w salsa tatemada. One of the best restos in North America.
DARDO agave distillates festival DF was JAMMED, mostly with 20-30 something hipsters who are totally passionate about artisan mezcal production. AND about traditional foods from all over Mexico. Highlights: slow-cooked cochinita pibil, mole poblano, Oaxacan tlayudas on grill, fresh-ground masa torti
Hilites of DARDO food: slo-ckd cochinita pibil, mole poblano, Oax tlayudas on grill, hand-grd masa tortillas. pic.twitter.com/MgEVc9fFVp
DARDO agave festival DF: incred mezcal var by Erick @ Alma Mezcalera (hoja santa! SLPotosi!).Gr8 2 c Beto frm Wahaka pic.twitter.com/jDnOmnN8rc