Rick Bayless

My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family - B.B.Q.…

— Rick Bayless

I love collecting market stuff in Mexico. I have an etagere built onto the wall of my living room, which has cubicles…

— Rick Bayless

I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like…

— Rick Bayless

One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat.…

— Rick Bayless

Great food, like all art, enhances and reflects a community’s vitality, growth and solidarity. Yet history bears witness that great cuisines spring…

— Rick Bayless

I cook all the time, and I cook all different kinds of things, but never Mexican at home. That's my work.

— Rick Bayless

I know Los Angeles has it better than Chicago when it comes to produce year round!

— Rick Bayless

I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming…

— Rick Bayless

You always want to walk a tight-rope of flavor

— Rick Bayless

I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around…

— Rick Bayless

I usually get up around 6 A.M. It takes me a while to get going. In our household, I am the first…

— Rick Bayless

Chicago is a city of neighborhoods, and I love that. It's cool to have different foods from all over the world within…

— Rick Bayless

In the Mexican repertoire there's a lot of super delicious things you can do with vegetables and beans and grains and all…

— Rick Bayless

A lot of people don't like to eat on camera, but I eat on camera all the time. I'm standing in for…

— Rick Bayless

The greatest contribution to the Mexican table imaginable

— Rick Bayless