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Entries tagged with 'Rick Bayless'

Scenes from the 'Chefs' Playground' at Terzo Piano

Chicago Chelsea Ross 1 comment

Last week, Terzo Piano hosted a Chefs' Playground, which featured celebrity chefs cook their gourmet plates right in front of you, including Rick Bayless, Paul Kahan, Bill Kim, Sarah Grueneberg, and many, many more. More

Lunch in the Loop: Tortas Frontera

Chicago Dennis Lee 8 comments

It seems like the food world has an enormous hunka-hunka burnin' love for Rick Bayless. Even though I've had plenty of tastes of his food, I'm still on the fence on whether or not I like his style. More

Video: Rick Bayless Makes Sparkling Ginger Margaritas at Serious Eats HQ

Drinks Jessica Leibowitz 3 comments

We had a swell happy hour recently when Rick Bayless stopped by the Serious Eats office to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, Rick Bayless and Ed Levine shake up an excellent batch of sparkling ginger margaritas, and Rick gives us a quick education about agave syrup and kaffir lime leaves. More

Staff Picks: 9 Breakfasts We Love in Chicago

Chicago The Serious Eats Chicago Team 4 comments

As the first meal of a very busy day, breakfast is the one we often think the least about. (Plus, taking pictures of food is immeasurably harder before a cup of coffee.) It's automatic, almost like a ritual, and personal. More

We Drink All the Hot Chocolate at Xoco

Chicago Lindsey Becker 1 comment

In this month's version of "We Drink All the Hot Chocolate at..." we go on a little soul-warming vacation south of the border with the five hot chocolates at Xoco (just kidding: this is not actually a new column we're starting...or is it?). More

Video: Rick Bayless Makes Roasted Fennel and Apple Guacamole

Paul Yee 6 comments

Rick Bayless stopped by the Serious Eats office recently to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, he whips up an inventive, seasonal guacamole as well as teaches the office how to find ripe avocados and how to keep your dip bright green during a party. More

A Sandwich a Day: Egg & Chorizo Torta from Tortas Frontera in O'Hare International Airport

Chicago Joe Roy 5 comments

Scrambled eggs, pork chorizo, poblano rajas, Chihuahua cheese, and avocado are pressed between slices of chewy-crackly bread until the whole thing is compressed into gooey perfection. Paired with a reasonably priced cup of Intelligentsia coffee, this was a breakfast fit for first class. More

Dinner Tonight: Rick Bayless's Zucchini, Corn, and Poblano Tacos

Dinner Tonight Blake Royer 1 comment

You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. For a long time my go-to was another Rick Bayless recipe involving swiss chard and caramelized onions; I'd put them in front of any meat eater any day. Searching for a recipe using corn and zucchini, I came across this second Bayless recipe, which is similarly excellent. More

Rick Bayless's Zucchini, Corn, and Poblano Tacos

Serious Eats Blake Royer 2 comments

You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. For a long time my go-to was another Rick Bayless recipe involving swiss chard and caramelized onions; I'd put them in front of any meat eater any day. Searching for a recipe using corn and zucchini, I came across this second Bayless recipe, which is similarly excellent. More

Reviews Are in for Rick Bayless's 'Cascabel'

Chicago Nick Kindelsperger Post a comment

Rick Bayless is starring in a new dining theater production called "Cascabel." During his time on stage he cooks, dances, and acts. Obviously, we already knew he was good at the first item, but it was completely up in the air whether he'd be able to pull off the other two things, or whether the play itself would hold up. But the first reviews are in. More

A Sandwich a Day: Milanesa Torta from Tortas Frontera

Chicago Joe Roy 1 comment

The Milanesa has an engaging balance of flavors and textures: the crunch of the moist, panko-crusted chicken contrasts with the smooth, citrusy crema, while the rich avocado coats your tongue before the spicier-than-expected jalapeƱos get a few jabs in at the end. More

Lady Gaga Gives Rick Bayless a Kiss

Chicago Nick Kindelsperger 1 comment

What did you do last week? Rick Bayless opened a location of Tortas Frontera in The Loop, and started rehearsals for a theater project he's going to star in. Oh, and he had to deal with Lady Gaga, who stopped by Frontera over the weekend. More

Chicago Selects the Most Powerful Chefs

Chicago Nick Kindelsperger Post a comment

It's no real surprise that Mayor Rahm Emanuel tops Chicago Magazine's list of the 100 Most Powerful Chicagoans, but we were surprised to see that so many people in the food world made the cut. More

Dinner Tonight: Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion

Nick Kindelsperger 7 comments

As is often the case with Rick Bayless-approved recipes, like this one from Fiesta at Rick's, it's hard to pick out the one aspect that's most impressive about this dish. There are only nine ingredients, yet it tastes like a dozen more are hidden in there somewhere. More

Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion

Serious Eats Nick Kindelsperger 3 comments

Lunch in the Loop: Frontera Fresco

Chicago Dennis Lee 1 comment

When I told my coworkers that I was going to Macy's for lunch, some of them looked at me like I was crazy. No, I wasn't going to attempt to eat a Coach purse or eat a whole box of Frango mints for lunch (though if I'm drunk enough I'll eat anything). I thought everybody knew that there was a food court on the 7th floor of the Macy's building on State Street. More

Dinner Tonight: Baked Chicken with Roasted Tomatillo Cream Sauce

Serious Eats Blake Royer 6 comments

Tomatillo salsa is also an excellent base for starting a dish with those smokey, spicy flavors, like this one from Rick Bayless's Salsas that Cook. If you have the salsa made already, it's almost no work: stir together with cream, pour it over chicken, and bake until the chicken is just cooked through. Making the salsa takes all of ten minutes, though—so either way, it's quick, simple, and satisfying cooking. More

A Sandwich a Day: Egg and Chorizo Torta from Tortas Frontera in O'Hare International Airport, Chicago

Chicago Chris Hansen 6 comments

Rick Bayless, the respected patron of haute Mexican cuisine, has plenty of well deserved achievements and accolades in his trophy case. And he can add another for this egg and chorizo torta ($9) at his Tortas Frontera restaurant in Terminal 1 (near gate B11). While eating it, I was actually glad to be subjected to a one-hour layover in O'Hare airport. More

Dinner Tonight: Mexican-Style Shrimp Cocktail (Coctel de Camarones)

Serious Eats Nick Kindelsperger 6 comments

Though it looks a tad odd at first, Mexican cuisine has its own rendition of the shrimp cocktail. It has many similarities to the American version, except it trades out the horseradish for hot sauce and really amps up the seafood flavor with clam juice. More

Hangover Helper: Chilaquiles from Xoco in Chicago

Chicago Carey Jones 12 comments

With salty chips and gooey toppings, chilaquiles are just about the perfect hangover food. And the chilaquiles from Xoco in Chicago, Rick Bayless's casual operation, are just about the best I've ever had. More

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