One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully homey. It has irresistible crispy bits and I love to eat it. And you can play… — Rick Bayless Copy Share Image
I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming food community in Los Angeles. Our food is gutsy and soulful. — Rick Bayless Copy Share Image
My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family - B.B.Q. restaurant. — Rick Bayless Copy Share Image
I love collecting market stuff in Mexico. I have an etagere built onto the wall of my living room, which has cubicles that are… — Rick Bayless Copy Share Image
I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one… — Rick Bayless Copy Share Image
One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully… — Rick Bayless Copy Share Image
Great food, like all art, enhances and reflects a community’s vitality, growth and solidarity. Yet history bears witness that great cuisines spring only from… — Rick Bayless Copy Share Image
I cook all the time, and I cook all different kinds of things, but never Mexican at home. That's my work. — Rick Bayless Copy Share Image
I know Los Angeles has it better than Chicago when it comes to produce year round! — Rick Bayless Copy Share Image
I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming food community… — Rick Bayless Copy Share Image
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes… — Rick Bayless Copy Share Image
I usually get up around 6 A.M. It takes me a while to get going. In our household, I am the first one up.… — Rick Bayless Copy Share Image
Chicago is a city of neighborhoods, and I love that. It's cool to have different foods from all over the world within a stone's… — Rick Bayless Copy Share Image
In the Mexican repertoire there's a lot of super delicious things you can do with vegetables and beans and grains and all that sort… — Rick Bayless Copy Share Image
A lot of people don't like to eat on camera, but I eat on camera all the time. I'm standing in for the viewer. — Rick Bayless Copy Share Image
