Rick Bayless
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I’m so proud of our Tortazo team for the incredible launch of our latest: Tortazo at NYC’s Times Square! A week full of promotions and great joy for the winners of a year of free tortas and churros! Don't forget to come and grab a churro from our #ChurrosChurrosChurros window!
This marks the 20th year of connecting with new farms through the Frontera Farmer’s Foundation! It's one of the highest honors to work so closely with families growing high-quality, sustainably raised ingredients. 2023 Grant Applications are now live: ow.ly/eKw450MCKBq
I’m turning the page of my taco manual to a very special treat: Beef Tongue. Wait! Beef tongue may seem intimidating, but I promise you'll be surprised by the incredible texture and rich flavor. youtu.be/MwIEOewu8Io
More notes from our incredible research trip to Tabasco and Chiapas. More to come!
Ok, Episode 2 is one of my favorites: Chilaquiles! Maybe you think of chilaquiles as the perfect hangover dish, but they have way more to offer. Come with me to El Cardinal and the funky Chilakillers. Plus, I'll throw my own version together for you too! youtu.be/VyswIZUSKAM
New taco manual video up on my Youtube! These tacos de huevos a la mexicana are good enough to have at any time. Let me know what you like to put in your breakfast tacos! 🌮youtu.be/W7p46jwjfSgl
From cacao to ruins of Comacalco to one of the best regional restaurants in Mexico: @CocinaChontal.Chef/owner Nelly Córdoba Morillo makes careful, flavor-packed dishes in a rustic, wood-fired kitchen.She’s lovely, passionate and very talented. What an priviledge to eat her food!
Miss my PBS show Mexico One Plate at a Time? I do too! Check out this super special announcement below and get excited for a new release every week on my Youtube channel! 🥳
youtu.be/4Ukxd92PPckpyoutube.com/@rickbaylessu
Miss my PBS show Mexico One Plate at a Time? I do too! Check out this super special announcement below and get excited for a new release every week on my Youtube channel! 🥳
youtube.com/@rickbaylessu0
You are not going to want to miss this announcement! Stay tuned for my new series of weekly Youtube videos, and be sure to follow the link in my bio to stay in the loop! 🌮�a9
So thrilled to be in NYC with r Tortazo team opening r newest Tortazo, México City Antojitos spot, on Broadway between 40th & 41st. Solid mezcal & tequila list, cocktails, Mexican wine & of course warm, fresh-made churros & single-origin Mexican hot chocolate (con o sin piquete)!
You are not going to want to miss this announcement! Stay tuned for my new series of weekly Youtube videos, and be sure to subscribe at the link below to stay in the loop! 🌮🎉youtube.com/@rickbaylessDcg
The very talented Serigne Mbaye (Commanders Palace, Atalier Cren) has opened Dakar in New Orleans, offering the flavors of his native Senegal. Just weeks old, this place is growing toward greatness.
One of my favorite restaurants is @commanderspalace, especially the jazz brunch, w our dear friend @JaneFultonAlt. Our meal ended with a plethora of perfectly delicious desserts (yes, crème brûlée, local strawberry shortcake, souffléd bread pudding) their famous flamed cafe Felix
Memories of a beautiful brunch at Brennan’s: from milk punch to their signature baked oysters, the best gumbo of the trip, eggs houssarde, and, of course, flaming bananas Foster!
No better way to celebrate Twelfth Night and the kick off to Mardi Gras season in NOLA than at Bywater Bakery’s street party and delicious pecan praline king cake!
Gr8 1st first day in NOLA! Started in Westwego buying super fresh local seafood, then lunch at Galatoir’s (pommes souflees, oysters Rockefeller, crab sardou, pompano). Made dinner 4 friends & family: shrimp & crab remoulade, poached snapper w crawfish nantua sauce,bananas foster
A few days in Austin on our annual vacation: Franklin bbq: better than my wildest dreams. And spending time with Aaron in the smokehouse was a dream come true. Suerte: chef Fermín is firing on all cylinders right out of the gate at this modern Mexican seafood spot.
Look at this amazing set of culinary specialties from friends at the Barcelona’s @culinarybackstreets! From olives & mussels to Turin & vermut glasses, this gift took me right back to one of my favorite cities! Especially when reading Paula Morenza’s new culinary guide book.
Words cannot express how grateful I am to this great man, @CaseyCora who for the last decade has contributed so much to this restaurant. As r media director & my right hand in so much, he has been tireless, smart & valuable. Casey, we wish you greatness & joy n your next chapter!
After the 24th on the square (and our annual sparkler pic), we host a big barbacoa party at La Capilla in Zaachila on the 25th. Don Artemio has been beautifully making and unearthing the lamb barbacoa for us for 2 decades. This traditional place is one of my faves in Oaxaca.
Lay of the land for NYE - Best of 2022 @FRONTERAGRILL, live mariachis, snacks at the bar. Festive tasting menu @topolochicago + mariachis. Mezcal flights + cocktails + a la carte + chef Jackie’s tasting menu @BarSotanoChi. @XocoChicago open all day for dine-in,carryout & delivery
As a practitioner of ephemeral art (yes, you have to eat my cooking to fully appreciate/understand it), I am a huge fan of Oaxaca’s Radish Festival, one of the biggest ephemeral art festivals in the world. Here are some highlights.
Our first taste of Oaxaca was so perfect: Doña Cecilia’s Las Quince Letras for heirloom tomato salad, tasajo (half-dried beef) taco w. guacamole & chapulines, spectacular crispy veg taco bathed w mole coloradito, & some of my favorite mezcales. #blessed
Flying out of México City to Oaxaca: the peak of the second volcano, Popocatepetl.
Buñuelos! These remarkably thin, golden, crispy pastry disks are an obsession of mine.
youtu.be/F0nKYP1M2vM
Ponche! Warm, fruit-filled and just about perfect.Serve it without alcohol or spike it con piquete—"with a little bite"—by adding white rum.
youtu.be/TF5oFdRcihk
Tamales! A step-by-step lesson in making steamy, mouthwatering Green Chile Chicken Tamales. Tip: the the very best tamales are made from fresh-ground corn masa and fresh-rendered pork lard.
youtu.be/r80-Aa43rpY
The volcano Iztaccíhuatl at sunrise from the balcony of our apartment in CDMX.
Wow!! Best preshift ever in Topolo! Sharing a gift from @RemyMartin cognac for our Michelin star. We are so proud (and grateful for Remy Martin’s gift) that out of the 23,000 restaurants we are one of the 23 that has a Michelin star!
I’m fully in the holiday spirit! Gathered with family and friends for our holiday annual potluck! As usual, I grilled meat (lamb racks) in the fire place & made a croquembouche (this year: choc pastry cream with fennel pollen & white pepper). twitter.com/i/web/status/1…
On a BOOK SIGNING MARATHON these last few weeks! Thinking of a signed cookbook for someone? You can pick them up at any of our Clark Street restaurants or order by mail from rickbayless.com where you’ll find descriptions of all my books.
Ok, I rarely talk like this, but I had Chef Jackie’s paella with Mexican flavors at the bar @BarSotanoChi last night and it was the BEST paella I have ever eaten—To our neighbors across the street (@JaleobyJose @chefjoseandres), I think we might wanna plan a paella-off!
Great gift alert! I've teamed up with @goldbelly to bring you a live cooking class paired with a @Frontera_Grill meal kit featuring festive Guacamole, Red Chile Carnitas Enchiladas and Mexican Chocolate Pecan Pie Bars. 😋
Hurry, they're selling quick!
goldbelly.com/frontera-grill…TW
Take a look at this imaginative presentation of Nochebuena Salad that Chef Meagan is doing at Topolobampo. It's so stunning – I cannot get it out of my head!
We celebrated my wife Deann all day yesterday on her birthday! She is the rock of our world—steady, wise, unflinching, determined & selfless. She’s also the love of my life. We celebrated her with @russanddaughters champagne breakfast, tree cutting & dinner @GalitRestaurant!
Join me 12/8 at @TheHatcheryChi for the "World's Fair" fundraiser. Tastings from emerging brands, networking with entrepreneurs = support for programs like @impactculinary!
Tix: ow.ly/STWz50LQn6W
A few screengrabs from our brand new Frontera Farmer Foundation video detailing the impact of our grants in Midwest local ag. Watch: youtu.be/qoIy3dqKkxA
#GivingTuesday2022
Doing a little online shopping today? I've put together a little gift guide w. a few of my favorite things. Featuring Sleep Walk Chocolate from @DarkMatter2521, a DIY tortilla & masa kit from @masienda_us, Frontera Grill dinner kits via @goldbelly & more!
rickbayless.com/the-great-fron…
I feel so grateful! My family surprised me w 3 birthday celebrations! @cabaaaretzazou (this sultry cabaret has great circus acts), a cook-together family affair w recipes from book I wrote w Lanie, donuts from the resto staff then a lovely dinner at José Andrés’ @barmarbyjose.
I’m a real traditionalist, so my thanksgiving dinner harkens back to my childhood—smoked turkey, cornbread dressing, pumpkin pie, and family. I’m very grateful that today I got to make those things for those who gathered at our table. I hope your day was a great one too!
Look who came to visit her mom and grandfather at work today! We loving having you for milanesa de pollo, little Charlie Belle!
The entrepreneurship taking place at @ICNCChicago & @TheHatcheryChi is some of the most trailblazing, grassroots innovation in the city.
Support these exciting efforts (+ our @impactculinary program!) at the "World's Fair" fundraiser 12/8
Tickets: buff.ly/3McnSxe
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