Rick Bayless

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Thank you for having me. Great talk! twitter.com/power2gro/stat…
New to my @YouTube channel: Mexican Shrimp Cocktail 🍤 youtu.be/YdpyJbgUjvkK
Perfect Summer night: walk along the Chicago river taking in our spectacular skyline, sharing dinner with dear friend @KellyNyhan at @GibsonsItalia overlooking r city’s beauty, enjoying smoke-tinged wagyu tartare, exceptional meats and, of course, a flaming spumoni baked Alaska!
Cilantro was brought to Mexico after the Spanish conquest, but what a lot of people don’t know is that there were many herbs with cilantro-like flavors already there. Like this culantro from my garden (aka sawtooth cilantro), pipicha and pápalo
With the long Labor Day weekend coming up (how did that happen??!), I put together this video that’s all about grilling tips. Call it my version of Grilling 101. youtu.be/yPAeRiKa0h8
You had me at watermelon giardiniera! Just a few spots left for Tuesday’s collab between @DuckInnChicago & our @BarSotanoChi. Reservations 👉�resy.com/cities/chi/ven…gFX
Just a little off this morning’s garden harvest: Zapotec pleated tomatoes, squash blossoms, pipicha, basil clippings
Birthday shout-outs? Anniversary well-wishes? Someone looking for a pick-me-up? I'm here to brighten their day. This week only, 25 percent off @BookCameo
It’s time for Carnitas. My latest YouTube vid gives you three ways to achieve that luscious, golden goodness: oven-roasted, slow-cooked and sous vide. youtu.be/kKQu_l6Fn1w
New to my @YouTube channel: Salsa Mexicana Two Ways. Quick tip: the ingredients for this iconic salsa are set in stone, but the proportions are not. youtu.be/yRHtKBd9TVM
Wish me luck! After a freak fall 10 weeks ago, the day has come for me to go in for shoulder surgery.
For two decades, José de Jesus (Jesse) Romo lit up Frontera Grill with cheer, energy, charm & skill.  On Friday evening, he passed away unexpectedly.  If you feel so inclined, please contribute to help defer expenses for the family.  100% goes to them. gofund.me/0a4d1523
Coming soon to Bar Sótano! Watch out TikTok, there’s gonna be elote ribs with Queso añejo cream & guajillo chile. And short rib taco with mole chichilo & pickled chile de agua.
The amazing roasted bone marrow with salsa macha is back in Bar Sótano. Have you ever had a mezcal luge through the warm marrow bone? Not even once?
Did you miss last week's live cooking class? Replay just posted. youtu.be/BYcE3fpOPZU
What's in my fridge? So glad you asked! youtu.be/7CEGEz1QLbo
Every few weeks at @BarSotanoChi we feature seasonal, local ingredients for our “In the Moment” menu. Now: beautiful 🍓 from@mickklugfarmss •@ellisfamilyfarmm &@seedlingfruitt in three memorable cocktails: Strawberry, Mezcal - Strawberry, Charanda and Strawberry Boulevardier.r
Retweeted by Rick Bayless
I feel as though I’ve won the lottery: Deann & I have been invited by brilliant director David Bell to a retreat at a chateau in the Loire Valley (!) to put the final touches on our new immersive theatre piece, A Recipe for Disaster, that debuts in October.
Need an easy weekend dish? Here's a great one featuring the flavors of seared Salsa Mexicana. Perfect as a starter or a light meal. youtu.be/02QkjmnxPSQ
Join live host @mikebarnicle and special guests @nilslofgren, @MiggstaC09, and @Rick_Bayless, and others as we celebrate the epilepsy community while raising critically needed funds for epilepsy research. Register today at bit.ly/2Vq0ia3 "See you" September 21!
Retweeted by Rick Bayless
The 2021 @Chicago_Gourmet lineup is OUT + tickets are on sale NOW! A monthlong celebration of food, wine, spirits + fun. I'm hosting "Tacos + Tequila" on 9/23 with some of Chicago's best Mexican restaurants. TICKETS: chicagogourmet.org #chigourmet
My free live-streamed cooking class starts now! Head over to YouTube >> youtube.com/watch?v=BYcE3f…
Just a reminder: the air in all of our restaurants is ionized using iWave (and circulates voluminously) and since last Thursday all our staff (though we are 100% vaccinated) are wearing masks. Plus, Frontera, Xoco and Bar Sótano have lots of outdoor seats!!
Just a reminder: the air in all of our restaurants is ionized using iWave (and circulates voluminously) and since last Thursday all our staff (though we are 100% vaccinated) are wearing masks. Plus, Frontera, Xoco and Bar Sótano have lots of outdoor seats!!
Harvested the first Zapotec pleated tomatoes today from my garden!
Well that certainly brought a smile to my face when I walked out into my backyard today!
Oh my! Look at the mushrooms that exploded out of the kit I got from @smallhold !! Not blue as promised but stunning nonetheless. Now, what to make while awaiting a second flush …
Chilaquiles Class! Yes, it’s a detailed recipe for such a casual dish, but once you master the ratio of sauce and tortillas, you can wing it with your own signature versions. youtu.be/Lzll7uWEejQ
At the risk of sounding like a wild-eyed forager, I’ll say that there is this stand of wild quelites de ceniza (Chenopodium berlandieri subsp. nuttalliae) by my house—my favorite cooking green—and it is BEAUTIFUL!
So crazy that wherever I go, I find beautiful stands of epazote. This one along the Chicago river walk. Keep your eyes out!
Super-excited to have the spectacular @JaleoRestaurant open across the street from @FRONTERAGRILL ! Thank you @chefjhd & GM Jason Overmyer for such generous hospitality last night! You’re bringing just what our neighborhood needs!!
🥭 Rich mango flavor + lime tanginess, served crystalline and cold. This Nieve de Mango should be added to your dessert repertoire (if it’s not already there) youtu.be/3HpraPm5eEQl
Start of squash blossom season! It’s such a joy to pick them every morning.
Ever wonder about the beautiful flowers at our restaurants? My wife does them, loaded up with beauties from Heidi @petalsfarm. One of my favorite moments of the week is going to the farmers market to pick them up!
Oralia is just amazing! Daily she makes these beautiful, buttery conchas for all our Topolo guests to take home for next day’s breakfast with our house-ground Mexican chocolate.
Reminder: my next live cooking class takes place 6 p.m. Thursday on @YouTube • Signup details, shopping list + recipes here: rickbayless.com/details-for-ou…
You’ve heard me call for federal relief before. I’m re-upping that call now. We still need Congress to #SaveRestaurants and #ReplenishRRF. ☎️ 202-224-3121 to connect with your reps. The message: make sure all eligible businesses are able to access relief ASAP!
Around 2/3 of restaurants applying for the Restaurant Revitalization Fund did not receive it before $ ran out. Worse, the program’s priority applicants (about 2.5K female, veteran and minority-owned restaurants) were booted to the back of the line after contentious lawsuits.
We know what you’re thinking: the packed tables and raucous patios must mean restaurants are back to normal. They aren’t. A few weeks of capacity dining can’t erase 15 months of lost revenue. About 90K bars + restaurants have closed so far, with more shutting down every day.
JUST ANNOUNCED: Our next LIVE cookalong on @YouTube takes place Thursday, July 8 at 6 p.m. (CST) We're headed to the grill for Tacos as Pastor, plus fixing a spicy, sparkling Puebla Spritz cocktail. Signup details, recipes, shopping list 👉rickbayless.com/details-for-ou…w9
Your long holiday weekend could use these charcoal-grilled steak tacos. Marinate outer skirt steak in lime juice, Worcestershire, garlic, black pepper, Mexican oregano, oil + salt. Grill (3-4 mins per side), garnish w. mashed 🥑 + your fav salsa. youtu.be/cOrS2O6m900p
One of my favorite moments of the week: unpacking my bag from the little farmers market by my house. #blessed yes, those are Saskatoon berries
One of the most elegant ceviches I know. 🥥 🍤 youtu.be/ZB9_EBPJ7RQgc
Chicago! Our @Tortazo in Willis Tower is officially open on Saturdays starting tomorrow. Steel your nerves with a torta and margarita before heading all the way up to the @SkydeckChicago
Hard to believe, but I’ve never posted a video recipe for classic Guacamole. At long last, today is the day. 🥑 youtu.be/VUz3wG0Wzwsg
We did it, #Chicago! ✶✶✶✶ Our city is fully reopen, our staff is 💯 vaccinated and we feel it’s a good time to drop mask restrictions at@Frontera_Grilll@BarSotanoChii@topolochicagoo &@XocoChicagooD
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